When Jameson was ready to move from his crib to a “big boy” bed we got thought an Ikea Mydal bunk bed would be the answer. The only downside (other than what a pain it is to change the sheets) was that it meant no more cuddle time while we read stories or as they fall asleep. So, here’s our Ikea hack to try and still save floor space and have room for storage.
I love it, and I think they do to.
Dinner was awesome last night and I wanted to save the recipes I used so I can remember for next time.
For the pork: Fennel Crusted Pork Chops
I used fresh fennel seeds from my fennel planted that had gone to seed. Then we finished the pork in our need wood fired oven. I think next time I might add the carrots to the oven with the pork as they could have used a little more “doneness”.
For the potato-parsnip mash: Mashed Parsnip Potatoes
I’ve made this before. I also added a couple of cloves of garlic to boil with the potatoes and I dramatically cut down on the butter and used half n half instead of cream. I like to serve them with a mix of horseradish and sour cream.
For the carrots: Glazed Carrots
I always make extra of these because they are great warmed up.
We made 30lbs of pulled pork for our New Year’s Day party this year. We did a few test runs beforehand to make sure there was no panic at serving time and I still second guessed myself on cooking time. The translation of my 2.5lb roast to 6 5-6 lb roasts needs a little tweaking. I think good to remember for next time is that it’s perfectly ok for the pulled pork to be done hours before it needs to be served. It seems to only get better with time.
Here’s the recipe:
‘Not so Sweet’ Pulled Pork
- 2.5 lbs pork butt or shoulder
- salt and pepper
- drizzle of oil
For the sauce:
- 1/4 cup apple cider vinegar
- 1 t salt
- 1/2 t black pepper
- 1/2 t celery seed
- 1 t dried thyme
- 1/2 t smoked paprika
- 1/2 t ground mustard
- 1 t worcestershire
- 2T brown sugar
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 8 oz can tomato sauce
- Season the pork with salt and pepper. Brown on all sides in a drizzle of olive oil.
- Mix the sauce ingredients in a bowl.
- Place the pork in a roasting pan or dutch oven and pour the sauce all over. Cover and cook at 300 degrees for 6 hours.
- Check at 3 hours and see if the sauce is cooking down too quickly. If so, add 1/2 – 1 cup water.
- If the sauce doesn’t cook down enough once the pork is tender, you can pour off the sauce into a small sauce pan and reduce to your desired consistency.
We also had some amazing cheese from Taj Farms as well as these Zucchini Pickles, Marinated Mushrooms, and Bean & Corn Salad.
Our trip to Finland was magical. Probably one of the most awe inspiring places I’ve been to. Not only was the scenery beautiful but so was the company. Visiting my old friend and her growing family warmed my heart. She always makes me feel good about myself and inspires me to be a better, happier, more content person.
We spent six months planning the trip and the palling entertained me and got me through some dark times. Now as we are returning back to reality, I decided to try to make one of the treats we had while we were there.
I found a blog with a great recipe. I’ll have to work on my technique, because hers are absolutely beautiful and mine are a little “rustic”.
This is a super simple dessert dessert which was often served in the cafeteria when I worked at Hewlett Packard in Boeblingen. It great whenever you need a dessert for unexpected guests.
- 1 16oz package of Trader Joe's Fancy Berry Medley
- 1/4 - 1/3 cup sugar depending on how sweet you like things
- 2 cups water
- 1/4 cup cornstarch
- Stir corn starch into 1 cup water until dissolved.
- Combine berries, 1 cup water and sugar in a saucepan.
- Bring to a boil.
- Add cornstarch and water mixture.
- Bring to boil, cook until thickened, and remove from heat.
- Enjoy warn or cold with whipped cream, yogurt, or ice cream. Leftovers are great with pancakes or waffles.
Adapted from Food.com
One Red Couch http://oneredcouch.com/
I keep thinking it would be fun to go through my mom’s old recipes and make all the classics, take a photos and scan the original recipe card. As with most projects like this I start out with lots of enthusiasm, then run out of steam when I realize that people who actually keep an up to date blog work really hard.
However, there are a few that are particularly classic, starting with my mom’s banana bread. It is made with shortening and not butter which normally is a turn off for me, but I am trying to stay true to the recipe. It was made over an over in my house growing up and is pretty darn tasty. It rises really well and is tender without being overly moist or greasy.
- Banana Bread
- 1 3/4 (220 gm) cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoons salt
- 70 gm shortening
- 150 gm cup sugar
- 2 eggs
- 2-3 bananas
- 2 teaspoons vanilla
- Sift all dry ingredients
- Cream shortening and sugar
- Add eggs one at a time
- Add bananas and vanilla
- Add flour in four portions
- Pour into greased loaf pan
- Bake at 350 for 50 min
One Red Couch http://oneredcouch.com/
This is just a collation of photos from my phone that are just everyday life in all it’s glory.
This dude likes beans.
Take your kids to work day…
Levi and grandma enjoy some ice cream by the firepit at the hotel in Pheonix
Stopping by the Dinosaurs at Cabazon after Spring Training in Peoria
Jake makes fun of mean because I like to make the PJs for these guys match. I figure I only have so long while they’ll let me keep doing it 🙂
The chicken whisperer
A couple of grainy selfies. Is it sad that most of my photos are now from an iPhone?