We were so busy this weekend, I didn’t even have time to blog. We headed out Friday night to my parents house. They are doing a DIY project themselves. Which is siding their house. Since my dad came down and helped us with our basement (which is not finished yet) we thought we had better go up and help him with his project. We rolled into town at about 8:00 so we could get up bright and early to start helping.
Bubba ripping boards off the existing wood.Chickie painting the basement wall.My mom painting the eaves.Hubby and my dad putting up the siding.
Yes, I did do some work but no one else would take pictures. I painted, ripped boards off, took nails out of boards and helped put up siding. Nothing like working your fingers to the bone.
So after such grueling work on Saturday, the kiddos thought they deserved some spa treatment on Sunday.
Clay masque for Bubba
Clay masque and soothing eye patches for Chickie.
It was 5:00 by the time we got home on Sunday and by the time we unloaded, put things away and had supper, I was beat. So I went straight to bed.
This morning it was back to work and after working so hard over the weekend my body was craving some bread.
Bagel with strawberry cream cheese.
This hit the spot, along with a cup of iced coffee. Apparently though I cannot cut bagels evenly. I never can, the sad part is these were pre-cut so I only had one end to cut and it broke off. Oh well, still tasted good.
Lunch today was mixed berries, vanilla greek yogurt and granola. I promise you there is a lot more fruit in there than what you see.
All the berries were at the bottom. This hit the spot after going to the gym, it was cool and refreshing.
Supper tonight was made by Hubby.
Columbus Pork Chops with a side of steamed broccoli and cheddar cheese.
You will need:
- 4 1-1/2 ich thick boneless pork chops
- salt and black pepper to taste
- 1 pint strawberries, sliced
- 1 cup basil leaves, shredded
- 1/4 c. aged balsamic vinegar
- 2 T extra-virgin olive oil
Preheat the oven to 375°. Season chops with salt and pepper and let them come to room temp (about 20 minutes)
In a medium bowl, toss the strawberries with the basil and vinegar and let stand for 15 to 20 minutes.
Heat an ovenproof skillet over medium-high heat. Add the extra-virgin olive oil to the skillet and sear and caramelize the meat for 2 to 3 min. on each side. Transfer the skillet to the oven and roast for 10 to 12 minutes, until the juices run clear and the meat is firm but not hard.
Mound the macerated berries on top of the chops and serve.
This is so, so good. The sweetness of the strawberries makes the pork chop flavor just pop. We will be making this again.
Now off to do some more work in the basement, have a great night.