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…
If you have read my blog for any length of time, you know that I love roasted vegetables. I tried roasting this broccolini to go with the Salmon and Orzo the other night. I used the same flavor profiles in the Salmon and Orzo, and I think it work out nicely.
Two pounds of broccolini, washed, and dried off. Place on a baking sheet (I line my with foil). Sprinkle olive oil, salt and pepper. 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!
Broccolini is a hybrid of kale and broccoli, and to me, not as bitter as either individual vegetable. Add in the lemon and garlic, this makes a wonderful side dish. At least for me.
I have used this sauce now on both chicken and pork. I love the added flavor to the meat.
Chop one large shallot and grate two garlic cloves, add salt and pepper. Heat in a bit of olive oil until translucent. 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 pork loin or your meat of choice. I have used this on burgers, chicken, and as a dipping sauce for egg rolls.
Wishing for more of a Fall with temperatures as today’s high is 92 degrees. But it is October. ❤️
It seems to me that everyone is in love with pumpkin spice the minute Fall season is mentioned. For those of you that don’t know, I live in the Panhandle of Florida, where the high temperature today is forecast for 94 degrees with a low of 74 degrees (like at 10:00 p.m.). UGH. I just can’t.
I love pumpkin pie, and sweet potato pie and all that goes with those yummy things, but I just can’t with the coffee and drinks.
I miss this:
The colors…the crispness in the air…the true feeling of Fall. It is this time of year I miss Northwest Arkansas. The trees there are gorgeous in the Fall, as I am sure they are as well in many other North or Northeast areas. Here, it is brown and green…all the time.
So with that…Happy Friday. I hope you have a great day.
Go Hogs Go!! WPS!
I know that our football team is hurting but I will always be a fan. ❤️🐗
I need to remember that it’s not how many times I fall, but that I always get back up.
What do you tell yourself to be encouraging when you fail?
I had a rump Pork Roast in the freezer that needed to be cooked. So, I decided to throw some things together and cook it.
Season Salt and Cavender’s Greek seasoning…are my go to spices for pork.Searing the pork roast on all sides with a liberal seasoning is important. “Brown food is good food.” Anne BurrelAdded one onion, coarsely chopped and six cloves of garlic.Then added a small bottle of Apple Juice, and about two cups of reduced sodium Chicken Broth. Bring to a simmer, and cook for approximately 20 minutes. Before placing in the oven, I added five small bay leaves.Braised in the oven for about three hours at 325 degrees.It turned out with a nice, sweet tang from the juice. It was super moist, and really had depth of flavor with the garlic and bay leaves.
Served with roasted baby potatoes, and broccoli.