Tuesday, March 22, 2011


Man, when you don't blog for a month it's really hard to decide what to start with when you get back into the swing of things...

As usual I have so many posts swirling around in my head and it's been so long so it's hard to know what to share first...

I guess I'll start with some good old randomness!

-One significant thing for me the past two weeks has been my commitment to drastically limit my Facebook usage to checking once in the morning and then not again until after the kids are in bed. For someone who has an iPhone and can basically check Facebook anytime, anywhere as often as she wants - this is pretty major! I originally started it as part of Lent, sacrificing something that I knew was a source of a lot wasted time in hopes that I would use that time more productively and be more diligent about spending time with God, whether through prayer, worship, time in the Word or all of the above.

It has been soooo good for me! Wasted time aside I realized I was really addicted to just mindless checking and scrolling around on Facebook. I love to connect and be connected with people and Facebook really is a fun way of doing that, especially with family and friends who aren't near by. But I don't need to know everything that's going on with people right at the moment it happens, or is posted. I can wait until my kids are tucked up in bed to check and see what's new! Sometimes it's good to know things quickly, which is why I love that when Rachel posts news about Trey in their Facebook group it gets sent right to my email and I know how to be praying. But the vast majority of things can wait and I'm finding that so can I.

The thing I miss most is posting things my kids say or do when it happens because it really is a fun to get feedback and comments. Today Catherine said to me "What happens if there is no more coffee in the tri-state area? What will all the adults have to wake them up?" After recovering from the initial shock at the very thought of there being no coffee within reach I got quite a laugh out of that - definitely would have been a facebook post!

-We enjoyed a few days of gorgeous spring weather last week and now are more ready than ever for Spring weather to be here.

But I do know that Spring is here. We enjoyed our free Rita's on Sunday in honor of Spring, now we're just waiting for some warmer weather!

-I'm a reading fool these days. I put a ton of stuff on hold and it all came at once! I really need to keep an up to date list so I can follow up with authors I really like. So although I really don't need to know for now since I am set for awhile, any good recommendations?

-Oh yeah, a recipe! I've been wanting to post this for a long time and if I don't do it know I might not get a chance until next fall/winter. It's just too good for you to wait that long. This week is still supposed to be chilly, potential for snow in various areas of the state - why not make this easy, inexpensive meal before the switch to grills and summer food!

From Mels Kitchen Cafe (who else?!) bold italics my comments/notes

4 bone-in pork loin chops (at least 1/2-inch thick) I don't bother with bone in chops and I usually try and fit as many as possible in the pan.
2-3 granny smith apples, peeled and sliced about 1/4-inch thick I have used one or two (max) apples
1-2 yellow onions, sliced
only use one onion
1/3 cup brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).

Serve each pork chop with your favorite side dish and top with the apples and onions.

Seriously, this is so good! The pork is basically falling apart, so tender you don't need a knife. And did you see that list of ingredients - it doesn't get much simpler than that! As always let me know if you try it out and what you think.

Thanks for checking in even though it's been forever.

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