Ravings: Turns out I am not a stress writer. No excuses, but my explanation for being entirely absent the last 2 weeks is that I apparently do not focus under stress. The last two weeks have been a whirlwind of showing our house and looking at houses. We decided to put our house on the market as a rent to own and see what happened. I was shocked at the number of inquiries we received. Given that we were pretty certain we could rent our house out, we started looking at houses. After 2 weekends of marathon open houses and house tours, we walked into a beautiful home full of windows and light and utter possibility! Jason knew immediately that he wanted the house, but it takes me a lot more anxiety and thought to make decisions like this.
So after countless phone calls with mortgage brokers and many sleepless nights for me, we are making an offer. Jason is already planning where to put furniture, but I am still holding my breath. I won’t start making plans until the papers are signed. I just don’t trust the universe. I have been disappointed way too many times. I do love Jason positive outlook and probably would have backed out of this whole thing if it weren’t for him. It’s just been such a balancing act of finding the right renter at the right time to buy a house and get moved. It’s just been completely emotionally overwhelming for me. But at this moment in time it appears that the stars are aligning. I’ll keep you posted.
Cravings: While I haven’t actually taken hand to keyboard (my play on pen to paper), I have been keeping track of my recipes. We've been eating a lot of salad because Jason doesn't get home from his new job until 7:30, and after working 12 hours he's exhausted and not really wanting a big heavy meal. My sister and I will be making strawberry freezer jam, freezing broccoli, and doing something with peaches this weekend, so I’ll have some preservation recipes for you next week. This will be my first time making freezer jam!! Here are a few recipes from the past couple weeks.
Pork Chops with Mango Salsa and Glazed Carrots
1 mango, diced
1 jalepeno, diced
1/4 red onion, diced
juice of 1/2 lemon
juice of 1/2 lime
1 Tbsp fresh parsley, chopped
salt and pepper to taste
2 pork chops
salt and pepper
4 carrots, peeled and sliced
2 Tbsp butter
1 Tbsp brown sugar
For the Salsa: Mix all ingredients together in a small bowl and set aside.
For the pork chops: Salt and pepper both sides of chop. Heat skillet on med-high with a small amount of olive oil. Cook chop until cooked through, about 6 minutes each side depending on thickness.
For the carrots, melt butter in saucepan, add carrots and brown sugar, cook on medium until desired tenderness.
Chopped Salad with Roasted Red Pepper Soup
Chopped Salad is so easy. It's basically just a mix of chopped up veggies. Whatever you like or whatever you have on hand will work. I served it with a pre-made roasted red pepper soup from Trader Joes and a couple rolls (not homemade, in case you were wondering). For our salad, I used mixed greens, red and yellow peppers, shredded carrots, cucumber, tomatoes, and avocado. The dressing was a mix of Dry Ranch Mix, 1/4 cup of greek yogurt, and 1/4 cup of buttermilk.
2 cups kamut (or an other rice like grain)
4 cups water or stock
2 red peppers, chopped
2 tomatoes, chopped
1 onion, chopped
1 Tbsp dried basil
1 Tbsp dried oregano
Slices of pepperoni
Sliced mozzarella cheese (Use the good stuff. It's worth it!)
Shredded parmesan cheese
In a saucepan, bring the kamut and water to a boil, cover, reduce heat and simmer until done. Kamut takes a long time and has a slightly chewy texture if you decide to use that.
Mix veggies and herbs in a baking dish with some oil and broil about 15 minutes.
Once your grain and veggies are cooked, mix them together in the baking dish. Put on a layer of pepperoni, a layer of mozzarella cheese and sprinkle with the parmesan cheese. Bake in the oven that you turn down to 350 just until cheese is melted. Jason loved this by the way!