Catching Up


Between a nasty sinus infection, a cat who decided to develop asthma, and a huge project at work, finding time to blog was next to impossible.  But here I am.  I made it.  Let’s catch up!

Muffins (Baked Milk Challenge): The muffin game is still going strong over here.  Emily won’t touch a bowl of oatmeal, but she LOVES oatmeal muffins.  My last three batches have all been variations of oatmeal muffins.  Emily BEGS for her “muffies” and it’s hard because she’s only allowed one every couple of days.  We’ll have to do this until January and then we’ll retest her IgE levels.  In the meantime, she likes to “help” me bake.


Cooking: YOU GUYS, I’ve finally started cooking pork chops!  First I followed this recipe for Glazed Pork Chops, and last night I used Shake & Bake (shhhhh…).  My hubs is grateful to be eating something that’s not chicken, and Emily appears to be a big fan of pork.  YAS.

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Other shenanigans: I’m plotting a ginormous organizing spree at home.  (Side note: Since when is “ginormous” considered an actual, proper word? I think I missed a memo.)  I have a list of small projects that will hopefully make life in a small house more tolerable.  I started a Pinterest board for home organization and I’ve got items in my Target and Amazon carts stacking up.  It’ll be a ridiculous amount of work but worth it in the long run!  I’ll be taking before and after photos and I’ll be sure to share my favorite organizational hacks.

Lastly:  Let’s talk cheese.  Or, “cheese.”  I have a handful of vegan “cheese” recipes to try for Emily, but since my last two cashew-based cheese attempts were flops, I’m emotionally scarred and I’m afraid of trying again.  We recently tried Heidi Ho, a plant-based “cheese” I found at Whole Foods, and both Emily and I enjoyed it but it’s so…damn…expensive and it doesn’t have a long shelf life.  I’m not ready to admit defeat yet, so I’m gearing up to try a new vegan cheese recipe.  If you have one that you think is foolproof (remember who you’re dealing with here), please share!

So there’s a few weeks worth of stuff crammed into a 400-word post.  Now that my cat and I are both breathing again, I’m hoping to be back here this weekend.



Lately little miss Emily has been all about apple EVERYTHING.  Apple sauce, apple juice, apple slices, and even pineapple because it has the word “apple” in it.  She eats enough apple I’m pretty sure her skin is slowly turning into an apple peel.

So I found this recipe for Pork with Buttered Apples and thought it seemed pretty perfect.  I’ve had a pork tenderloin sitting in my freezer for a few weeks and I wasn’t quite sure what to do with it anyhow.

I did have to substitute a “buttery spread” for the butter for Emily, and that part was fine…no big deal.  Where this recipe went terribly wrong for me was the pork.

The recipe says I should “cook the pork, turning occasionally” until browned, and then to cover and simmer on low heat until cooked through–15 to 20 minutes.  That is exactly what I did, but after 20 minutes was the pork cooked through?

No.  Nooooooope.

In fact, it was still raw and dark pink inside, registering a temp of just barely 100 degrees.  By then the apples were done and the rice I’d made as a side was done, and I could tell the pork was far from being edible.  Meanwhile, my hangry toddler wandered back and forth between the living room and the kitchen, shouting, “Eat?  Eat?  Eat?  Eat?”

Clearly I needed a plan B.  I had purchased a turkey kielbasa that I was going to use in a pasta dish, but last night’s dinner needed it even more.  I was a little worried that turkey and apples wouldn’t make the best pairing, but it was either give it a shot or have rice and apples for dinner.  I sliced the kielbasa and tossed it in the pan with the buttery remnants from the apples while I let the rice cool.  Once the kielbasa was browned, I added the apples back in and called it a done deal.

The verdict:  Turkey kielbasa and apples actually taste great together, and my husband and toddler both thought it was fantastic.  CRISIS AVERTED.


So where did I go wrong with the pork tenderloin?  I honestly don’t know.  My hunch is that I was supposed to slice it prior to cooking, but the recipe doesn’t give that instruction so I’d hate to make that assumption.  All I know is that next time, I’m not cooking it on the stovetop.  That sucker took almost an hour to cook all the way through.

At least not all of my kitchen ventures this week have been failures.  I made some seriously wicked chocolate chocolate chip muffins for Emily’s baked milk challenge.  My modifications:

  • I subbed a flax egg for the real egg
  • I added four tablespoons of powdered milk to the wet ingredients to make the milk-per-muffin measurement meet Emily’s needs
  • I omitted the nuts (choking hazard)


I could LIVE off of these muffins, they are so delicious!  I think Emily enjoyed them, too.  😉