Thursday, August 30, 2012
Back to School
Charlotte started back to Mother's Day Out today as well. She will be going 9am-3pm on Tuesdays and Thursdays. Yes, that's right... I have two days a week this year without kids from 9am-3pm!!! Can you tell I'm a little excited?!?! Well, it's not actually until 3pm though since both James and Charlotte get out at the same time. I'll have to pick her up at 2:40 to get to James' school by 3pm and then race over to Madeleine's school by 3:15. Don't worry about me being bored though - I've WAY over committed myself this year. But that's a whole other post....
Monday, August 27, 2012
My Smarty Pants Boy
:-)
Monday, August 20, 2012
Friday, August 17, 2012
Asian Peanut Butter Pork
1 onion, sliced into rings
1 (1½ to 2 pound) pork tenderloin
¼ cup brown sugar, firmly packed
¼ cup soy sauce
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
½ cup creamy natural peanut butter
2 tablespoons chopped peanuts (optional garnish)
1 lime, cut in wedges (optional garnish)
Use a 4 quart slow cooker. Put the onion slices into the bottom of your stoneware and place the pork on top. Add the brown sugar, soy sauce, vinegar, water, garlic and peanut butter. No need to stir – the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4 to 6 hours. One hour before serving, flip the meat over to allow the other side to soak up the peanut-buttery goodness. Garnish with chopped peanuts, and serve with lime wedges.