Life is a Blessing and Crazy Busy!!

Monday, May 30, 2011

Happy Memorial Day!!  Thank you to all those who have served and currently serve in our military--thank you for protecting our freedom!! 

It has been a long time since I have posted.  It has been a busy and challenging month but as always the Lord has been faithful!!  He has given us two beautiful children.  This month Hannah has learned to take a bottle again--YEAH--and we are currently transitioning her to formula.  Breastfeeding was more difficult for me this time, but all are doing well and Hannah seems more satisfied with this transition--YEAH!! :)

One of the highlights of the month was the opportunity to have our families come for our dedication of our precious Hannah.

Jack & Cathy Gardner, Jordan, Hannah, Laura, Philip

Laura's Aunt, Uncle, & Cousin & Family

Precious Hannah & her beautiful grin :)

Everyone helping plant our flower garden--finished project to follow in future post

Aren't the cousins preciuos!?!

What a beautiful family God has given me :)

Ruth Geiger, Hannah, Jordan, Greg Geiger

The Family after Baby Dedication

The Family after Baby Dedication



Mother's Day weekend we also enjoyed some great food including a wonderful pork loin recipe that came from my mother-in-law.  Here is the recipe from my mother-in-law.  The key is to not overcook the pork roast.  You should take it out of the oven at app. 150 degrees on the meat themometer.  It will finish cooking in the pan after you take it out and let it sit.

Pork Roast with Peach Sauce

Family Circle - Jan. 2007 issue

 (Below I’ve typed it as given in the magazine.  Rather than using a slow-cooker, I baked it in the oven and added the sauce in the latter half of the baking time.  Adjust baking time according to size of the roast.  I used a pork tenderloin.)

1 boneless pork loin roast (about 3 lbs.), tied
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1 can (15 ½ ounce) sliced peaches in heavy syrup
½ cup chili sauce
1/3 cup packed light brown sugar
3 tablespoons apple cider vinegar
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch mixed with 2 tablespoons water
cooked egg noodles, optional

Coat a 6-qt. slow cooker with nonstick cooking spray.  Place roast into slow cooker; season with onion salt and black pepper.

Drain peaches, reserving the syrup. In a bowl, whisk syrup, chili sauce, brown sugar, vinegar and pumpkin pie spice. Pour over meat; scatter peach slices over the roast.

Cook 3 hours on high or 6 hours on low.

Remove meat and allow to rest for 10 minutes.  Spoon out peach slices and reserve. Place liquid in small saucepan and bring to a boil over medium-high heat. Stir in cornstarch mixture and cook, stirring, for about 30 seconds until sauce thickens.

To serve, slice meat and scatter reserved peach slices over the top. Serve with sauce on the side and egg noodles, if desired.

(The magazine photo showed the roast on an oval platter with the egg noodles surrounding the roast.  Sometimes I make it this way and toss a little butter and fresh chopped parsley in with the noodles.)

The other fun event (on a much smaller scale) is a mother-son outing to the grocery store and Dunkin Donuts.  Jordan had fun taking me on a little date to Dunkin Donuts and then he accompanied me for a shopping trip to Kroger.  What a blessing to enjoy the little things in life with your kiddos.

Have a great Memorial Day,
Laura