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Wow, hard to believe, but here we are two weeks into 2013!

Unfortunately, cooking here is still hitting a brick wall.  Oh sure, I’m cooking, but I’m just not finding my stride.  First there was the accident, then our grandsons shared the awful virus with us and now-well, our son found a Chihuahua in the wash near his house.

Ever try cooking with a 5.2 pound hopping fanatic in your kitchen????

Yes, there was that standing ribeye roast with Yorkshire pudding and dh’s favorite broccoli with lemon and garlic for his birthday.

Our son and daughter-in-law came over for an improptu dinner of grilled pork chops, True Foods kale salad that I added some cranberries too and some roasted garlic/rosemary purple and red fingerling potatoes.  

The grandkids enjoyed the kid friendly meal of roasted lemon chicken, steamed broccoli (plain-because according to Dylan any spice means the women in his life are trying to kill him) and tater tots.

I did make some pretty decadent mocha/coconut brownies for dessert.  The boys have also realized that grandma buys up specialty marshmallows to plop on top of hot chocolate and will almost try anything (except the previously mentioned herbs/spices for the older grandson)to see what I found at the market last.  

First there were the French vanilla snowmen.  Then I found pumpkin spice christmas trees and the gingerbread gingerbread man shaped treats.  

Tonight-my plans are for a stir-fry broccoli and fake crab over whole wheat linguine OR we will go out with the kids to finally celebrate dh’s birthday.  Since we‘re all off the “sick and dying” list.

Better do that quick, our new baby may not let me stand that long.

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Member Comments

    • 0 votes vote up vote up

      Marya1961 wrote Jan 15, 2013
    • A new addition to the clan, we had a chihuahua when I was a kid, they are so tiny..lol.

      I would love to try that ribeye roast.



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    • 0 votes vote up vote up

      Carine Nadel wrote Jan 15, 2013
    • roasts are the best for 2 or a crowd Marya.  pretty much you put on the s & p, or rub, stud w/ garlic cloves, stick in your thermometer (love my poder) and you‘re done.  comes out and is a crowd pleaser every time.  

      plus, there’s usually leftovers.  for me, not much for red meat-but I love getting one of the bones!



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