Things are busy. But not quite as busy as they could be. My sister is getting married saturday. We are pretty much prepared. I have some last minute cake topper perfections to make but other than that it feels surreal. It is going to come and go, and be over. Its going to rock the house. And hopefully I'll be able to take some decent pictures worth sharing.
Samuel has more ideas than his 16 month old self can carry out. This makes for a very frustrated boy. Today he spent alot of time in uncle kyle's room. There he has learned to place head phone jacks in their respective homes, listen to music on an mp3 player, and wear protective goggles. For what I'm not sure, but he had a good time.At 12.6 weeks pregnant, I think I might be feeling some phantom mini nugget movement. Its so slight I almost doubt myself. Only to then try to reconvince my unbelieving self.
It has been much to hot to cook indoors. So to the grill we go.
Barbecued Pork and Apple Kebabs
Serves 4
- 1/2 cup apricot jam
- 2 tablespoons cider vinegar
- 1 tablespoon tomato paste
- 2 tablespoons olive oil, plus more for grill
- Coarse salt and ground pepper
- 1 1/2 pounds (about 1 1/2 inches each) pork tenderloin, halved lengthwise and cut into 16 cubes
- 1 medium red onion, cut into 8 wedges
- 1 Granny Smith apple, peeled and cut into 8 wedges
- Heat grill to medium-high. Make the sauce: In a large bowl, combine jam, vinegar, tomato paste, and 1 tablespoon oil. Season with salt and pepper. Set aside.
- Assemble 4 long skewers, alternating 4 pork cubes with 2 onion wedges and 2 apple wedges on each (begin with pork and end with apple). Roll skewers in remaining tablespoon oil. Season with salt and pepper.
- Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
- Open grill; baste skewers with some sauce, and cook, turning skewers and basting occasionally with more sauce, until pork is no longer pink in the center and is nicely glazed, 4 to 8 minutes more.
