Tuesday, June 26, 2007

flutterings

Thank you to everyone who has been keeping my mother in law( for dorie sake link on sidebar) in your prayers. As you can see from her blog, the Lord answers prayers.

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

  1. 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.
  2. 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.
  3. Lightly oil grates. Place skewers on grill; cover grill, and cook, turning occasionally, until grill marks are visible, 6 to 8 minutes.
  4. 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.

8 comments:

  1. Shannon (must_be_authentic)June 26, 2007 at 12:36 PM

    thanks for the link! I've missed you!

    btw...don't mention my xanga on my typepad account because the xanga one is a private blog. Thanks!

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  2. i love weddings! :) i'm sure that it will be a blast. also, your son is adorable, as usual!

    and my sis is pregnant! so that's exciting :)

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  3. I'm so glad that you're back around, and how exciting to be feeling flutters! I hope the wedding goes well, have fun and dance it up!

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  4. What a great sounding recipe. We live by the grill all summer too. Great pics of Sam too. He is already a techie.

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  5. man, is sam cute! can't wait to see you this weekend!!! so excited.
    les

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  6. That recipe sounds yummy. I just may steal it :) Grilling is the best!

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  7. Les, steal away, i got it from martha stweart. It was last night's dinner and it was great.
    Thanks again everyday food!

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  8. I would love to meet up some day. You know, we really aren't that far away from each other. If you ever want to visit Williamsburg, VA, you'll know where you can stay. And I know I'll always have a friend in New York. We plan on going up there someday, hopefully sooner rather than later.

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