I’ll admit I needed a couple extra days off after the last few weeks of work. But…I have a job, and for that I am thankful. The much needed break called for me to take the day after Thanksgiving off, which I am SOOO glad I did. I don’t have a lot of time saved up, but this added day left me extra time to decorate for Christmas, clean, and scrub areas of my house that were completely neglected lately.
Yet this can bring stress too…you know, the kind of stress where you feel there just isn’t enough time in the day. I spent Thanksgiving with my family which was just wonderful, but the chores were calling my name. Saturday I got up and cleaned like a crazy women…I shopped for groceries for the week, and found myself TIRED. But I got a text from a friend inviting me out for drinks Saturday night and I JUMPED at the chance. It was a simple two hours of laughter and fun, but just what I needed to add extra charge to my batteries. And I saw THIS as I was getting ready…God had his paintbrush out, for sure…
I was so recharged last night, I put myself out there in my running group on Facebook, requesting a partner in crime for a run this morning. My goal was 4-6 miles, with no pace in mind. Karen, from Tradinginmyheels.com raised her hand, and I felt so very blessed she wanted to run with me. So this morning we met up, and despite tummy issues I was able to get 5 miles in! My farthest distance since the half marathon the beginning of this month. It always amazes me the bond runners have. I don’t know her well outside of running, but there she was to support my slow run.
I came home, showered, and promptly sat down on the couch to watch Football. Who won? Not sure…I was just happy to relax. I even let myself take a cat nap on my recliner for an hour. Sheer. And utter…BLISS.
But, it IS Sunday, so Sunday Supper needed to be prepared. This has become so important to me as a busy working Mom, to make time at least ONE day per week to have a NICE sit down meal. So tonight we had pork roast that was seasoned with my own homemade rub of rosemary, thyme, onion powder, crushed red pepper flakes and salt and pepper. I grinded all of the spices in my mill, and rubbed generously on the pork. I seared the pork on all sides, then transferred to the oven to roast at 375 degrees for just over an hour.
To accompany the roast, I made my cranberry/red wine reduction sauce. The recipe is simple. One bag of fresh cranberries, poured into a sauce pot. Add half a bottle of GOOD red wine, (I used a good Cab), brown sugar, one shallot, salt, pepper, and a couple sprigs of thyme. Cook down by half, and puree with an emulsion blender. Strain, and add a pat of butter (the real stuff) and let simmer.
Our sides included Brussels spouts and shitake mushroom risotto.
For the Brussels sprouts I first cubed a 1/4 cup of pork belly and browned. They are also known as lardons, and this was my first time making them. My best tip is to make sure you brown them, and drain off all the grease. Set aside, and add in 1/4 cup of shallots, one clove of garlic both finely chopped and sauté for just a few minutes. Add in your Brussels sprouts, and cook for about 20 minutes. Add in your drained lardons for the last couple minutes. DELISH.
For the risotto, I wanted to highlight the mushrooms. I chopped 1/2 a cup of shitake mushrooms, one shallot, and 2 cloves of garlic. In a separate sauce pan I had 4 cups of veggie stock with 2 bay leaves on low heat. Take a wide sauce pan and drizzle with evoo and one pat of butter. Add in your veggies, and sauté for 2-3 minutes. Add in one cup of good Arborio rice and stir for 2 minutes. Slowly add in your chicken stock, one ladle at a time, cooking slowly. Continue to add in the chicken stock until your rice is cooked al dente. Garnish with parsley and Grana padono cheese.
And so we plate….here is this week’s Sunday Supper.
With that, I leave you with a smile, a ready palate, and passion that is unending. Keep Movin!