Baby Walk

Here’s our little nephew walking around town (Buckingham Fountain). He was so cute! Everyone loved him!

 

And after Photoshop gets rid of all the pesky people!

Sweet and Sour

 

Ingredients

Sauce:

1/2 can pineapple chunks, drained (juice reserved)
1 green bell pepper, cut into 1 inch pieces 
1 1/2 tablespoons cornstarch
3/4 cup water
1/4 cup white sugar
1/4 cup distilled white vinegar
1 drop orange food color

 

Chicken:
1-2 skinless, boneless chicken breasts - cut into 1 inch cubes
1 cup flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder
1 tablespoon vegetable oil
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground pepper 
1 egg
1 cup water
2 cups vegetable oil for frying

 

1. In a saucepan, combine water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1 1/2 tablespoon cornstarch and 1 1/2 tablespoon water; slowly stir into saucepan. Continue stirring until mixture thickens.

2. Combine 1 cup flour, 1/2 teaspoon salt, 1 1/2 teaspoon baking powder, 1 tablespoons oil, 1 tablespoons cornstarch, salt, pepper, and egg. Add 1  cup water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

 

YUM!

(We actually could have done with more of the sweet and sour sauce!)

Joy in cooking.

Heyo ya’ll. Just thought I should post some recipes today. First off, is maple mustard glazed pork loin!!

Look at the beautiful roses!! <3 <3 <3

YUm yum yum yum yum yum yum! This is serious sunday dinner fare. Also it makes great leftovers. The recipe is from allrecipes.com, but here it is for your convenience.

Ingredients

• 2 1/2 pounds boneless pork loin roast
• 1 cup real maple syrup
• 4 tablespoons prepared Dijon-style mustard
• 2 1/2 tablespoons cider vinegar
• 2 1/2 tablespoons soy sauce
• salt to taste
• ground black pepper to taste

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Stir together the maple syrup, mustard vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
3. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 160 degrees F (70 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

Micah likes to put the meat in a slow cooker and cooks it all day while we are at church. It is AMAZING this way (when you are like me and like you meat as tender as butter) but no huge difference. We also had a pork loin that was pre-brined with salt, so that might have also helped with the flavor. Try it served with homemade apple-sauce!

I should be posting a recipe for Sweet and Sour Chicken soon!

Something I made a few years back

If you are like me and are getting tired of doing all the dishes by hand, you can can put this up in your kitchen to inspire you.

Something you should know about us.

Both Micah and I are huge huge fans of Paul Simon. Today it is raining and I am listening to:

 

My thoughts are scattered and they’re cloudy.

Anyways, just thought I would let you know that if you hear about any kind of concert of event with Paul Simon I would be ecstatic to hear about it.

That is all.