Lazy Sunday

Hi Everyone! This weekend, I got Mom and Dad to go to free yoga at Barton Springs Pool and then go for a swim. I went to see Wicked with a Laura, Mary Lou, and Marie. Then we had chicken and brisket that Dad smoked with some neighbors and friends. It continues to be too hot here in Austin.

Today, we stopped by Marie's birthday party at an art studio. They decorated mirrors with big wooden frames. Some were prettier than others. The studio was nice, I would like to go back myself and create mosaics on something for the kitchen or garden.

Tomorrow, Claire starts her sophomore year of high school. Dad will be in Memphis for the week, so you can call him in the evenings, when he might be bored. Laura is in Austin until August 28.

Happy Birthday, Mom!

pool

Who can explain all these kids in our pool?

Papa's Birthday

After returning from the hospital Papa celerbrated his 77 birthday. Kellie made a light lunch and a not so lite cake for everyone. It was all wonderful.

Pork Chops Stuffed with Feta and Spinach

Tonight, Laura made this recipe for me and Dad. It was delicious and had a nice presentation! She made it with a pine-nut couscous, a very good side.

Cooking spray
4 garlic cloves, minced and divided
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
5 sun-dried tomatoes, packed without oil, diced
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
3 tablespoons (1 1/2 ounces) block-style fat-free cream cheese
1/2 teaspoon grated lemon rind
4 (4-ounce) boneless center-cut loin pork chops, trimmed
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon dried oregano


Preheat broiler.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 garlic cloves; sauté 1 minute. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, tomatoes, and spinach; sauté until moisture evaporates. Remove from heat; stir in cheeses and rind.
Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about 1/4 cup spinach mixture into each pocket. Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper over pork. Arrange pork on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Combine remaining 2 garlic cloves, juice, mustard, and oregano in a bowl; stir well. Brush half of mustard mixture over pork. Broil 6 minutes; turn pork. Brush remaining mixture over pork; broil 2 minutes or until done.

You can see the original recipe on My Recipes if you click on the link.

Happy Birthday Christine, Claire & Jim!

Black Bean-Tomato Soup with Cilantro-Lime Cream

This is the third time I have made this recipe. I highly recommend it. If you do try this recipe, let me know what you think.


2 bacon slices, chopped
1/2 c. onion, chopped
1/4 c. celery, chopped
1 tsp ground cumin, divided
1/2 tsp chipotle chile powder
1 garlic clove, minced
1/4 tsp black pepper
1 (15 oz.) can black beans, rinsed & drained
1 (14.5 oz.) can no salt added diced tomatoes, undrained
1 (14 oz.) can fat free, less sodium chicken broth
1/4 c. reduced fat sour cream
1 tbsp fresh cilantro, minced
1/2 tsp grated lime rind
1 tbsp fresh lime juice

Cook bacon in a large stock pot over medium heat until crisp. Remove bacon, reserving 1 tsp dripping in pan; set bacon aside. Add onion & celery to pan; cook 5 minutes or until celery is tender. Stir in 3/4 tsp cumin, chile powder, & garlic; cook 1 minute. Stir in bacon, pepper, beans, tomatoes, & broth; bring to a boil. Cover, reduce heat, & simmer 10 minutes. Place half of bean mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatter). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining bean mixture; process until smooth.

Combine sour cream, remaining 1/4 tsp cumin, cilantro, lime rind & juice in a small bowl. Drizzle cream over soup.


The recipe is supposed to serve 4 but it doesn't make a lot. If you want it to be the main course for more than 3 people, I suggest doubling the recipe. Instead of a traditional blender, you can use a submersion blender to make this part easier. You can also add avocado slices as a garnish.