Wednesday, December 15, 2010
Ghetto Christmas Tree
Sunday, December 5, 2010
BUMMER news!
Thursday, December 2, 2010
Thanksgiving Weekend
Spontaneous Trip
Vance is Growing Up...
Tuesday, November 9, 2010
Yummy In Our Tummies!
*Makes about 2 1/2 pounds of pork tenderloin, enough to serve 8 adults*
Rub Ingredients:
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons olive oil
Glaze ingredients:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic (about 6-8 cloves)
1 tablespoon tabasco sauce
Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet that is ovenproof (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don’t have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch). I’ve done both and either method works great.
Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.
Monday, November 1, 2010
Vance and His Lady
HAPPY HALLOWEEN
Vance is ONE!
Thursday, October 28, 2010
Hogle Zoo
Monday, October 18, 2010
Update On Vance... Good news!
"Yummy Mummy"
Saturday, October 9, 2010
Warning: KINDA GROSS...
Candy Corn Wreath
Wednesday, October 6, 2010
Monterey, CA
Can't wait to go out there again!!! LOVE YOU GUYS AND MISS YOU!