Carpet is down!
Well, last night we put the finishing touches on the paint, and here's what one corner of my room looks like. 
Laney (the dog) was checkin the carpet out as we laid it on the floor. The padding is down and the carpet is just laying there; we have more work to do and a few pieces to cut to finish, and then we will start moving things back in! YAY!
All are well at our house -- busy with schoolwork and chores. We have a balmy 7.5 degrees this morning. I know it's cold everywhere!! We have some beautiful snow, too. Will look forward to playing in the snow as soon as we get above 20 degrees with little to no wind, so we don't freeze so quickly!
Pork for supper tonight!! Enjoy!!
Honey-Glazed Pork with Wilted Greens
Ingredients
(Serves 4)
2 teaspoons Dijon mustard
3 1/2 tablespoons red-wine vinegar
4 tablespoons raw honey
1 large garlic clove, finely chopped
1 teaspoon coarsely chopped fresh rosemary
1 tablespoon plus 4 teaspoons olive oil
1 3/4 pounds pork tenderloin (about 2)
3/4 teaspoon coarse salt
Freshly ground pepper
1 large fennel bulb, trimmed and sliced lengthwise into thin strips
1/2 head escarole, cut into 2-inch strips
1/2 pound spinach, washed well
Directions
1.Preheat oven to 375 degrees. Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.
2.Place pork tenderloins in a shallow baking dish; pour glaze over pork, turning to coat evenly. Sprinkle with 1/2 teaspoon salt; season with pepper.
3.Roast in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.
4.Meanwhile, make vinaigrette: In a small bowl, combine remaining 2 tablespoons honey, 1 1/2 tablespoons vinegar, and 1 teaspoon mustard. Whisk until honey is dissolved. Slowly whisk in 1 tablespoon oil until emulsified. Whisk in any accumulated cooking juices from baking dish, if desired.
5.Heat remaining 2 teaspoons oil in a 12-inch saute pan over medium-high heat. Add fennel, escarole, spinach, and a splash of water; cook until greens are slightly wilted, about 1 1/2 minutes.
6.Add vinaigrette and remaining 1/4 teaspoon salt to pan, stirring just to coat greens, about 30 seconds. Remove from heat; divide among four serving plates. Slice pork about 1/2 inch thick; arrange alongside greens. Serve immediately.
Laney (the dog) was checkin the carpet out as we laid it on the floor. The padding is down and the carpet is just laying there; we have more work to do and a few pieces to cut to finish, and then we will start moving things back in! YAY!All are well at our house -- busy with schoolwork and chores. We have a balmy 7.5 degrees this morning. I know it's cold everywhere!! We have some beautiful snow, too. Will look forward to playing in the snow as soon as we get above 20 degrees with little to no wind, so we don't freeze so quickly!
Pork for supper tonight!! Enjoy!!
Honey-Glazed Pork with Wilted Greens
Ingredients
(Serves 4)
2 teaspoons Dijon mustard
3 1/2 tablespoons red-wine vinegar
4 tablespoons raw honey
1 large garlic clove, finely chopped
1 teaspoon coarsely chopped fresh rosemary
1 tablespoon plus 4 teaspoons olive oil
1 3/4 pounds pork tenderloin (about 2)
3/4 teaspoon coarse salt
Freshly ground pepper
1 large fennel bulb, trimmed and sliced lengthwise into thin strips
1/2 head escarole, cut into 2-inch strips
1/2 pound spinach, washed well
Directions
1.Preheat oven to 375 degrees. Make glaze: In a small bowl, whisk together 1 teaspoon mustard, 2 tablespoons vinegar, 2 tablespoons honey, garlic, rosemary, and 2 teaspoons oil.
2.Place pork tenderloins in a shallow baking dish; pour glaze over pork, turning to coat evenly. Sprinkle with 1/2 teaspoon salt; season with pepper.
3.Roast in oven, spooning glaze over pork occasionally, until thickest part of pork reaches 155 degrees on an instant-read thermometer, 30 to 35 minutes. Remove from oven; let rest until pork reaches 160 degrees, about 10 minutes.
4.Meanwhile, make vinaigrette: In a small bowl, combine remaining 2 tablespoons honey, 1 1/2 tablespoons vinegar, and 1 teaspoon mustard. Whisk until honey is dissolved. Slowly whisk in 1 tablespoon oil until emulsified. Whisk in any accumulated cooking juices from baking dish, if desired.
5.Heat remaining 2 teaspoons oil in a 12-inch saute pan over medium-high heat. Add fennel, escarole, spinach, and a splash of water; cook until greens are slightly wilted, about 1 1/2 minutes.
6.Add vinaigrette and remaining 1/4 teaspoon salt to pan, stirring just to coat greens, about 30 seconds. Remove from heat; divide among four serving plates. Slice pork about 1/2 inch thick; arrange alongside greens. Serve immediately.
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