She is so very beautiful

and Fridays attempt at a Creamy Pesto Sauce. Needs some tweaking but it was a good first shot...

Things I want but can't justify...

I was browsing Macy's and just saw that they now have fiesta place settings in chocolate brown! If only I could justify dropping $50 on two new place settings to go with my peacock, shamrock, sunflower, and tangerine. Luckily Christmas isn't too far away :)

Pan-seared pork with potatoes and lemon

(beautiful AND delcious)

What you'll need:

2 tbsp. olive oil

1 lb. red potatoes, cut in to 1/2 inch cubes

Coarse salt and ground pepper

3 scallions, thinkly sliced

1 pork tenderloin (about 1 pound)

1 lemon, thinly sliced

1/4 cup fresh cilantro leaves

1) In a large skillet, heat 1 tbsp. olive oil over medium-high. Add potatos and season with salt and pepper. Cook, tossing occasionally, for 8-10 minutes until golden brown. Add 1/2 cup water; cover, and cook until potatoes are tender and liquid has evaporated (about 5 minutes). Add scallions; cook 1 minute. Transfer to warming plate.

2) Cut tenderloin crosswise in to 12 equal slices. Press between your hands to flatten evenly.

3) In skillet heat 1 tbsp. oil over medium-high. Working in two batches, coook pork until browned, 1-2 minuts per side. When flipping sides add lemon slices (1/2 per batch).

Serve pork with lemons and potatoes, topped with fresh cilantro. Serves 4 (or 3...)

Per serving: 284 calories; 10.9 g fat; 26.5 g protein; 21.8 g carb; 3.5 g fiber

Spring time please come

I decided that this morning was deserving of a nice refreshing spring time breakfast (despite the arrival of snow). I began my day with a lovely parfait made of fresh strawberries, plain yogurt, and nutty granola. Deliciously refreshing!

and now I head out in to the cold....

It's official, she's 4

Saturday was Madeline's 4th birthday. I am still having trouble comprehending how quickly she's growing up. The morning began with her saying "Mama, I am SO OLD!!!". The idea that she starts kindergarten in one year is troubling to me. When I think back to August 30, 2004 I can still remember the ditinct feelings of holding her for the first time and looking in to those beautiful eyes. It sounds corny but they do grow up so fast...

Pictures from the party:

Maddie's Dora cake (a lot more work than last years Elmo by the way)


Kieran telling Maddie "See Maddie, I'll be as big as you when I am 4!"


Cake time!


These three look related though I am not sure why...


PRESENTS!!!!

A play on an Independence Day must have...

Apple Pie! I decided that apple pie is a must on the 4th whether you are sitting at home, hanging at GasWorks or attending the neighborhood bbq. This year however I decided to mix it up a bit. I figure we live in Seattle right? It's ok to get funky. So I made a Glazed Apple Cream Pie.

I HIGHLY recommend it. See below for easy instructions and pictures. Happy 4th of July!

INGREDIENTS
1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
2 tart apples - peeled, cored and sliced
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon
1 (15 ounce) package pastry for double-crust pie
1/2 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
1 tablespoon butter, softened
DIRECTIONS

In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well.Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pi e pan. Arrange apple mixture evenly overfilling. Top with second crust, seal and flute the edges. Cut slits in top crust.

Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).