Living in the Sunshine State, we are accustomed to a lot of sun. We haven’t had a good rain in a couple of months, and we have been in a bit of a drought.
Today, we have had a bit of rain.
“Sitting outside. Heard raindrops patter the leaves before they ever graced the dry ground. Oh, to hear God’s Spirit pouring midair and look up.” – Beth Moore
I have been a drought of self doubt…knowing better. I feel as though I am in a season of renewal. Shedding my fears, and negative thoughts. I question so much…am I good enough?
Listening…feeling the rain…grateful for the earth, rain, and leaves. God’s spirit talks to us everyday…just have to want to see it. What I hear today is renewal. A new season is approaching…
Blessings.
Roast in a 400 degree oven for about 12-15 minutes until it is partially cooked. Grate two cloves of garlic over the vegetables, and the zest of one lemon. 
Bake for another ten-fifteen minutes or until they are tender. 
Sprinkle lemon juice over before serving, and enjoy!
Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves. Stir until blended, and simmer.
When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).
The butter adds a richness to the sauce (I think).
Serve over the 
Thoroughly salt and pepper all sides of the loins.
Sear in a hot pan until golden on all sides.
Instead of placing the pan in the oven (still over 90 degrees here), I ended up using my toaster oven (preheated at 400 degrees). Roasted for about ten to twelve minutes.
Rest for about 5 minutes (tented with aluminium foil), then slice across the grain. My plate below.
David’s plate and his has the Fig Balsamic sauce on the pork. Recipe coming tomorrow. 
Wishing for more of a Fall with temperatures as today’s high is 92 degrees. But it is October. ❤️
Melt three tablespoons of unsalted butter and add a large, finely chopped shallot.
Add salt and pepper, and cook until translucent.
Add in a cup rice, stirring to coat the rice with the butter. Cook until a bit browned.
For my liquid I use 2/3’s cup chicken stock and 1/3 cup wine (warmed – not hot or cold).
I also added four cloves of roasted garlic (smashed). It adds a nutty flavor and isn’t in your face garlicky. Add about a half of cup of liquid at a time, and stir until adsorbed.
Continue this process until the rice is tender (about twenty minutes) with adding the liquid until the three cups are in the rice.
When the rice is done, add in the cooked sweet potato. Stirring gently. 
Then my favorite part gets added – the Parmesan cheese. I like large bites of cheese, so I add in slices instead of grating it into the rice.
David’s plate below. I served this with a roasted pork loin with fig-balsamic sauce (recipe coming soon).
And my plate (note the extra Parmesan cheese!). 
I love this…and even though I am not supposed to eat rice, I think that this is okay (especially since the amount is less than a half of cup). I do concentrate on eating the protein first especially since my gastric sleeve surgery.
I need to remember that it’s not how many times I fall, but that I always get back up.
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