Can you believe this disaster area will eventually be our child’s room?
Yeah…. Me niether. As of right now, we have an old mac, iron/ironing table, extra desk, golf clubs, 8 foot foldaway table, sewing machine and a plethora of accessories, two lamps, about 10 yards of fabric, office chair that belongs in the office, guitar, camera accessories, and a fake tree.
This would make a great “I spy” game. Can anyone find the blanket basket?
Don’t ask me where we’re going to put all this stuff. Surely not in the closet, it’s even worse. Hopefully in a few months I’ll be able to post beautiful sweet nursery pictures that could be straight from a Better Homes and Gardens magazine. Until then, I’ll have to deal with the “black hole”.
Oh yeah, I’ve also changed my mind on the color scheme (big surprise there). The crib bumper is already finished and I’m beginning the skirt and curtain. I’ll post some of the projects I’ve completed once I finish a few.
August 2nd, 2008 at 2:44 pm
Oh I can just see a big weekend of organization in your future. It’ll come together….and it will be beautiful!
Ok, since I missed the bell pepper stage I thought I would give a recipe that can cover last week and this week!
Three Tomato Cream Sauce with Pan Seared Pork Tenderloin over Linquine
Recipe By :Ann Liebmann
1 pound Pork Tenderloin — cut into medallions 3/4 inch thick
4 cloves garlic — minced
1 sm to med onion — diced
1/2 large red bell pepper — diced
1/2 large green bell pepper — diced
6 ounces button or cremini mushrooms — sliced
1 teaspoon oregano
6 leaves fresh basil leaf — chopped
salt and freshly ground pepper to taste
1/2 cup heavy cream
3 splashes white wine ( or vermouth)
1/3 of an 8 oz jar sundried tomatoes in oil — drained (reserve oil)
1 15 oz can pasta style diced tomatoes
5 entire roasted plum tomatoes (see note for roasting directions) — diced
8 ounces tomato sauce
1 pound linguine — cooked
2 tablespoons olive oil for the pan
Preheat oil in heavy pan. Sprinkle medallions with salt and fresh ground pepper and oregano. Pan sear till dark brown (not burned) on both sides. Remove from pan and set aside.
Saute onions, garlic, peppers and mushrooms in the same pan you browned the pork in adding enough of the reservedf sundried tomato oil for flavor and to prevent sticking. (about 2 tablespoons) Add some salt and pepper during the saute. Saute until soft and mushrooms have released their moisture, about 3 minutes.
Add all the tomatoes and tomato sauce and simmer for 5 minutes. Add the basil, oregano and white wine. Whisk in the cream . Adjust seasonings (add some red pepper if you like) Add pork and any accumulated juices back into the pan and simmer another 3 minutes. DO NOT BOIL…Cream will react badly if you do.
Serve hot over cooked linguine.
We didn’t add any cheese but if your taste buds demand it..then by all means.
Description:
“A chunky and rich sauce flavored with Roasted, Sundried and Diced Tomatoes and Pan Seared Pork Tenderloin”
NOTES : To roast tomatoes….cut ripe plum tomatoes in half and gently squeeze out the seeds and excess juice. Preheat oven to 300. Toss tomatoes in a small amount of olive oil. Spread out on a cookie sheet or jelly roll pan and bake for at least an hour cut face up.
When top looks slightly browned and caramelized, remove from oven.
When cool enough to touch. remove the skin. Can be stored in a tightly sealed container in the fridge for 2 weeks.
These are yummy on brochettes, in salads, in sauces, etc.