Of course I love him

This was the most recent picture I could find of us. If both of us are in a picture (rare), then we usually have the kids with us too. This was from Julia's blessing, after 1:00 church, after cooking for between 25-30 people, after trying to adjust to having four kids, so ignore the shiny faces with tired eyes.

The original intent of this post is to proclaim my undying love for Michael. If me saying that fills your dose of lovey-doveyness, stop reading now.

We've been married for nine years now. Good, bad, beautiful, and ugly, I still love him. My sweet friend sums up one's chances in marriage like this, it's a crap shoot. She's exactly right. Who knows how life will affect you or your chosen mate? Luckily for me, he (hopefully) likes the changes that life has brought to me. I can most definitely say the same for him. He's still my best friend. When I take on too much (I regularly volunteer for jobs that are too big for me), he always comes up with a way to save my bacon. He's an awesome dad. He honors me, his children, and his priesthood daily. I couldn't ask for more. I love you Michael!!

Grilled Fish Tacos

I know, I know, another recipe. Some day my life and pictures of my kids will dominate this site again. Until then, enjoy this great taste of summer. Sorry, no picture. It would just be a tortilla anyway.

2 lbs fresh grouper, snapper, mahi-mahi or haddock fillets
8-12 flour tortillas
1 head lettuce, shredded

Marinade
4 tbs olive oil
4 tbs garlic, minced
2 tsp cumin
2 tsp chili powder
4 tbs lime juice

Mango Avocado Salsa
2 mangos, diced medium
1 avocado, diced medium
¼ cup red onion, diced
1 tbs jalapeno pepper, minced
2 tbs cilantro, chopped
1 tbs lime juice
1 tbs olive oil
salt and pepper to taste

Combine fish fillets with marinade mixture and refrigerate for 1 hour. Grill fillets on a hot grill. Chop cooked fillets into bite-sized pieces. While fish is grilling, combine ingredients for salsa. Refrigerate until ready to use. Fill tortillas with fish pieces, shredded lettuce, and salsa. Serves 6.

Notes: The first time I made this, I didn’t think there was enough of the marinade, so I doubled it. It seemed to be the right amount, so that’s the way it’s written now. I’m not a seafood person, but I love these tacos. This salsa would probably make anything taste good. If you aren’t familiar with grilling fish, watch it carefully, it doesn’t take long. I use the frozen mahi-mahi fillets from Costco, and those take 5-8 minutes to cook, depending on their size.

Pineapple Pork Roast

Yummy, tender, and even Michael, the hater of pork roasts, liked this.

3 lbs pork roast, I used a boneless loin, but any will work
1 15 oz can crushed pineapple with juice
¼ c packed brown sugar
¼ c soy sauce
2 cloves garlic, minced
½ tsp pepper
½ tsp salt
1 tsp dried rosemary
2 tbs cornstarch dissolved in ¼ c cold water (to thicken the sauce after cooking)

To prepare the sauce, mix all the ingredients (except roast and cornstarch slurry) in a bowl.
Place roast in a crock pot and pour the sauce on top. Cook on high for 5-6 hours or on low for 7-8 hours.
Remove roast from crock pot when done, set on a heated platter. Prepare the cornstarch slurry, being sure that all of the cornstarch is dissolved (no one likes lumpy sauce). Whisk the slurry into the sauce in the crock pot to thicken.
Add the roast back to the crock pot and let cook on high for about 15 min more.
Remove roast from crock pot and slice to serve, spooning sauce over sliced pieces.

Julia

I know I'm woefully behind on blogging, so hopefully this picture will buy me some more time. We're still in love with her!

Smashed Potatoes

This really isn't the best picture, but these are the best potatoes!

2 lbs red potatoes (about 16 small to med; 2 inches in diameter), scrubbed
1 1/2 tsp salt, divided
1 bay leaf
4 tbs unsalted butter, melted and warm
½ cup cream cheese (4 oz), room temperature
1/2 tsp ground black pepper
3 tbs chopped fresh chives or 4 ½ tsp dried (optional)

1. Place the potatoes in a large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently until a paring knife can be inserted into the potatoes with no resistance, 35 to 45 minutes. Reserve ½ cup of the cooking water, then drain the potatoes. Return the potatoes to the pot, discard the bay leaf, and allow the potatoes to stand in the pot, uncovered, until the surfaces are dry, about 5 minutes.

2. While the potatoes dry, whisk the melted butter and softened cream cheese in a medium bowl until smooth and fully incorporated. Add ¼ cup of the reserved cooking water, ½ teaspoon pepper, the chives (if using), and ½ teaspoon salt. Using a rubber spatula or the back of a wooden spoon, smash the potatoes just enough to break the skins. Fold in the butter-cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until the potatoes are slightly looser than desired (the potatoes will thicken slightly with standing). Adjust the seasoning with salt and pepper; serve immediately.

Notes: White potatoes can be used instead of red, but reds are so much better. Try to get potatoes of equal size; if that’s not possible, test the larger potatoes for doneness (using a paring knife). If you only larger potatoes, increase the cooking time by about 10 minutes. I usually end up using all of the reserved liquid, it will look a little loose at first, but after standing for five or so minutes, the potatoes soak up all the excess.

No one likes a whiner

I don't think I've ever posted anything on my blog about being pregnant. I think that most of the people that read my blog are also facebook friends, so even though I'm not a great blogger, most of you knew. For those unfortunate facebook friends, you've also been subjected to quite a few days of whining. I would like to think that I'm not a whiner by nature. Whenever I have to listen to whiners, it annoys me, so I try to return the favor. I will make my children repeat things multiple times, just so they realize that I will not respond to them if they whine.

I am due on February 1. I still have about two more weeks, and yet, I have been incredibly anxious to have this baby. Jacob (my youngest) was born three weeks early, and I anticipated something similar to happen with this baby. I started dilating more than two weeks ago, which is nothing new for me. However, I usually don't progress much past a two before I go into full blown labor. Yet, a week ago, I was at a 3.5-4, hence my delusion that I would go into labor last week. When I didn't, I was of course discouraged (bag packed twice, mom called once, contractions stopped each time). When my friends (one due before me and one due after me) both had their babies on the same day, discouraged doesn't cover how I felt. So, I continued on with the whining.

So what does this have to do with anything?! I'm trying to go back to my normal self. Here's my new outlook. My next appointment is Thursday, maybe I'll have dilated further, maybe not. The good news though, is that my doctor told me earlier that Friday is the earliest the hospital will allow him to induce me. Maybe he'll schedule me for Friday, maybe not, but schedule me he will. By going the route of induction, I have a few bonuses. Anyone who knows me, knows that I'm a planner. This is why induction appeals to me. I get to plan the day, I can be sure I'll have someone here to watch my older kids, and I'm guaranteed that my doctor will be the one to deliver me. Will I make it to Thursday? Probably. All I know is, I'm tired of my pity party. It's not helping, it makes me grouchy and short with my kids, it makes my husband look at me with pity, and leaves him feeling more helpless about the situation. So, when she's ready, she'll come...or the Pitocin will evict her.

Eggnog French Toast Bake

This may not be a recipe that you should make often. When you see the amount of eggnog in this recipe, you'll understand. We frequently make this for breakfast on Christmas morning. Rich, yummy, delicious, and calorie filled.



1 loaf French bread
1 c butter
2 c brown sugar
2 tsp corn syrup
6 eggs
1 ½ tsp vanilla
2 c eggnog or milk (if using milk, add a dash of nutmeg)
¼ tsp cinnamon

1. Slice bread into one and a half-inch slices (I don’t use the end pieces). Place bread in a 9x13-inch pan, layering as needed.
2. In a medium saucepan, combine sugar, butter, and corn syrup over medium heat. Cook until all ingredients are combined, stirring constantly. After the butter and sugar have melted, they will be separate. Be sure you keep it on the heat and stirring, it will combine. Pour syrup mix over bread.
3. In a large bowl, beat eggs, eggnog, vanilla, and cinnamon with a whisk. Pour over top of bread and syrup. Cover with plastic wrap sprayed with nonstick spray.
4. Place dish in fridge with weights*. Refrigerate overnight.
5. Bake uncovered at 375° (350 if using a dark or non-stick pan) for 40-45 minutes, or until eggs are set and tops of bread looks crystallized. Serve with additional syrup (although I never do).

*This step is a must. If it isn’t weighted, some bread won’t get saturated and burns, while other pieces are soggy. I usually put another 9x13 pan on top and then use whatever is in the fridge to add extra weight, just make sure it’s even. Be especially sure to watch the liquid level so you don’t end up spilling the egg mix over the sides.