Grace….
How many of you say grace at your dinner table? Is it only special occasions? Or is it daily? I have never felt comfortable being the speaker of grace, but always appreciated it growing up. Usually it occurred at holiday meals or special occasion dinners. My family being a larger family of 6 when we had a chance to sit down together my dad was always the one to say grace. We still do at holiday meals at my parent’s house. My sister-in-law usually instigates this at my husband’s family functions. As I ponder when Wade and I eat dinner together, which may or may not include Garrett depending on his mood and appetite, should we begin this tradition? I think so, however, I am probably the one to have to instigate it and I am feeling somewhat uncomfortable as this is out of my normal participation. So please respond if you choose and let me know if you do Grace and how did you get it started around your family table. Thanks!
Tuesday, August 31, 2010
Wednesday, August 25, 2010
Feeling the Urge to Bake....
However, short our summer has felt, I have this feeling deep down within me that I am starting to like the idea of fall. I really am going to miss summer and the wonderful heat of the sun, however, falls here in the Northwest can be warm and very enjoyable with cooler evenings. I love the idea that fall sports are starting to practice, but don't like the idea that pro football has already begun! Don't get me wrong I love football, but really it seems a little early yet to actually be playing games! Right now its about 90 degrees out, but the weather is supposed to dramatically cool off and I can get down to some good baking and cooking this weekend. I just forwarded my mom a great recipe for fall that I got from Rachael Ray's Magazine I would love to share with you all.
Happy End of Summer!
Apple Juice Pork with Squash and Golden Raisins
4 Servings Prep 10 min Cook 35 min Ingredients:
Four 1-inch-thick boneless pork loin chops (about 1-1/2 pounds total)
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
1/2 butternut squash—peeled, seeded and cut into 1-inch pieces
1/2 cup golden raisins
3 tablespoons chopped fresh sage
Directions:Preheat the oven to 250°. Season the pork chops with salt and pepper. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in the oven.
Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.
Happy End of Summer!
Apple Juice Pork with Squash and Golden Raisins
4 Servings Prep 10 min Cook 35 min Ingredients:
Four 1-inch-thick boneless pork loin chops (about 1-1/2 pounds total)
Salt and pepper
3 tablespoons extra-virgin olive oil
1 onion, coarsely chopped
1 cup apple juice
1/2 butternut squash—peeled, seeded and cut into 1-inch pieces
1/2 cup golden raisins
3 tablespoons chopped fresh sage
Directions:Preheat the oven to 250°. Season the pork chops with salt and pepper. In a large, heavy skillet, heat 1 tablespoon olive oil over medium-high heat. Working in 2 batches, add the pork chops and 1 more tablespoon olive oil between batches. Cook until browned, about 5 minutes on each side. Transfer to an ovenproof dish and tent with foil; place in the oven.
Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the onion and cook for 2 minutes, scraping up any browned bits. Stir in the apple juice, squash, raisins and sage; season with salt and pepper. Cover and cook until the squash is tender, about 10 minutes. Using a slotted spoon, transfer the squash mixture to a bowl. Cook the remaining liquid until syrupy, about 5 minutes. Serve the pork with the squash and pan sauce.
Subscribe to:
Comments (Atom)