It was a great week.
As I was anticipating this week from the perspective of last weekend, I was not sure how everything was going to fit. I need the mad skillz of a contortionist or the genius brain of a jig-saw puzzle aficionado. (which is NOT me. I hate puzzles. Almost as much as I hate cutting.)
Blueberries are ripe for the picking.
I needed my granola. (I buy it from a store an hour's drive from my house. 2 hours, if you count there and back)
I was hanging with my friend on Monday, plus I had another meeting about the wedding I am "catering" on Saturday. (which basically involves a bit of watermelon slicing, pulled turkey reheating, broccoli salad combining plus setting up, running the buffet and cleaning up. Not much in the scope of things. But, it's the responsibility of it.)
Working on Thursday.
Brunch with the BFF on Friday-me cooking.
Tri practice on Friday night.
Ladies' meeting at church on Wednesday afternoon.
Blues Concert Tuesday night.
VBS for the 3 oldest kids Monday through Friday.
Cater the wedding on Saturday.
Can you see why I was a bit overwhelmed?
So, I chose to pick and choose. To prioritize in order to not lose my mind.
No blueberries. This week. They will still be around on Monday. And that is when I will get them.
Combine a granola trip with a family trip to the beach. We pass the beach on the way down. It made the trip more than worth it.
Get up early for training. And go to bed early for sleeping.
Instead of being crazy, it has been a really good week. Things fit into their place, without it being like the jig-saw puzzle work of a contortionist.
I made this pork chop recipe for the Blues Concert picnic on Tuesday. I am not a big fan of fruit with my meat, so I keep these separated, but it sure looks nice together on the plate. Greens. Yellows. Porky-pink.
This would be a great recipe to serve at a Green Bay Packers game...
I must confess I don't have any coriander, so I have made this twice without, and it was still really good. The pork chops are spiced not spicy.
You can buy pork chops, or buy pork loin and cut your own chops. I usually buy the pork loin because it is a good cut of meat for a great price.
Spiced Pork Chops
1 (2 pound) pork tenderloin, fat trimmed
3 Tbsp flour
1 tsp salt
1 tsp cumin
1 tsp coriander (I must confess I don't have any coriander, so I have made this twice without)
1/2 tsp cinnamon
1/2 tsp ginger
-Preheat grill to medium high.
-Cut pork into 3/4” chops.
-In a gallon sized bag, mix the flour and seasonings. Add the pork, and shake around unit evenly coated.
-Grill chops, turning once, until the pork loses its pink color, about 5 minutes per side.
-Serve with Mango Salsa.
2 ripe mango
3 medium kiwi
3 Tbsp red wine vinegar
1 Tbsp peeled, grated fresh ginger (or a 1/4 tsp ginger powder)
1 Tbsp finely chopped fresh cilantro leaves
-Peel, pit, and coarsely chop the mango, and place in a bowl.
-Peel and coarsely chop the kiwi and add to the mango.
-Chop cilantro. Grate the ginger.
-Add the vinegar, ginger and cilantro to the fruit and stir well.