Wednesday, August 31, 2011
Tuesday, August 30, 2011
Only Love
Are we seeking power for power’s sake? Or are we seeking to make the world and our nation better places to live? If we seek the latter, violence can never provide the answer. The ultimate weakness of violence is that it is a descending spiral, begetting the very thing it seeks to destroy. Instead of diminishing evil, it multiplies it. Through violence you may murder the liar, but you cannot murder the lie, nor establish the truth. Through violence you may murder the hater, but you do not murder hate. In fact, violence merely increases hate. So it goes. Returning violence for violence multiplies violence, adding deeper darkness to a night already devoid of stars. Darkness cannot drive out darkness: only light can do that. Hate cannot drive out hate: only love can do that.
Martin Luther King, Jr.
Martin Luther King, Jr.
Monday, August 29, 2011
Friday, August 26, 2011
Thursday, August 25, 2011
Wednesday, August 24, 2011
Tuesday, August 23, 2011
Monday, August 22, 2011
Friday, August 19, 2011
Thyme Pineapple Pork Chop Skillet
I love pork chops. If they are on the menu, there is a 98% that I'll get them (unless of course someone ruins them by putting mushrooms on them). However, until this week, I had never attempted to cook porkchops myself. It's almost criminal.
So my first attempt at pork chops was inspired by this recipe and it was a huge hit at our place.
Thyme Pineapple Pork Chops
3 tablespoons pineapple or apricot preserves or jam or orange marmalade
3 tablespoons orange juice, plus more if needed
2 teaspoons stone-ground or Dijon mustard
1/2 teaspoon ginger
1/2 teaspoon curry powder
4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
2 teaspoons butter
4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
2 tablespoons thyme
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1.If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup total. Set aside.
2.Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
3.Add the reserved juice to the pan. Reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
4.Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.
Devour and enjoy!
So my first attempt at pork chops was inspired by this recipe and it was a huge hit at our place.
Thyme Pineapple Pork Chops
3 tablespoons pineapple or apricot preserves or jam or orange marmalade
3 tablespoons orange juice, plus more if needed
2 teaspoons stone-ground or Dijon mustard
1/2 teaspoon ginger
1/2 teaspoon curry powder
4 fresh or canned pineapple rings (1/2 inch thick), cut in half, any juice reserved
2 teaspoons butter
4 4- to 5-ounce boneless pork loin chops (1/2 inch thick), trimmed
2 tablespoons thyme
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
1.If the preserves are chunky, chop any large pieces. Combine preserves (or jam or marmalade), 3 tablespoons orange juice, mustard, ginger and curry powder in a small bowl; set aside. Pour pineapple juice into a measuring cup; if necessary, add enough orange juice to equal 1/3 cup total. Set aside.
2.Heat butter in a large nonstick skillet over medium-high heat. Add pork chops, sprinkle with 1/2 tablespoon thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper. Immediately turn them over and sprinkle with another 1/2 tablespoon thyme and the remaining salt and pepper. Cook the chops, turning occasionally and adjusting the heat as necessary, until browned, 3 to 4 minutes.
3.Add the reserved juice to the pan. Reduce heat to medium and continue cooking until the chops are cooked through, 2 to 3 minutes more. Transfer to a platter and keep warm.
4.Add pineapple, the reserved sauce and the remaining 1 tablespoon thyme to the pan. Cook, stirring, until hot and bubbling, 1 to 2 minutes. To serve, spoon the sauce onto the chops and pineapple.
Devour and enjoy!
Thursday, August 18, 2011
Ankle Bows
I'd wear them. Seriously, I would. I still wouldn't reach my husband's shoulder, but I'd be a lot closer.
*gasp* Books!
Seeings stacks of books still gives me a thrill.
Even if I don't know what they are about.
Even if I don't know what they are about.
Tie and Suspenders
Husband would LOVE that tie. And I really like the suspenders.
Husband, you can totally wear suspenders and I would support that. For the record I would also support that tie.
Husband, you can totally wear suspenders and I would support that. For the record I would also support that tie.
Wednesday, August 17, 2011
Radio Killed The Internet Star
It's been months since I've bought anything on itunes. You wanna know why? Pandora.
... And I didn't have a job.
But mostly it was because of Pandora.
Linen Cupboard
Few things make me serene and happy like linen.
I am of the mindset that you can never have too many tablecloths. I am also of the mindset that beautiful tablecloths make great gifts. For the record.
I am of the mindset that you can never have too many tablecloths. I am also of the mindset that beautiful tablecloths make great gifts. For the record.
Subscribe to:
Posts (Atom)
