I have tried to write this post
two three four times now – thanks WordPress. I think I have finally forced them to let me share an update with you all.
It has been busy around here. I know I say this often but it’s true. Busy is my baseline and I have yet to master my schedule given my current state of busy. I’m getting there though.
Since the last time we chatted a few things have changed. I finished and submitted my applications for internship spots. Only 30 odd days until I find out where I got placed. Carver and I mailed all of our wedding invitations (we have even received a good number of RSVPs) with minimal loss of sanity. We had our wedding tasting. And we also are licensed to wed (!!), possibly the most surreal and obscure moment of the past weekend…
Now that those major milestones are behind us, I have decided there are no more excuses for my lack of exercise. It’s time. No more hiking here, cardio at the gym another day. Solid exercise. My muscles need it. My mind needs it. So hold me accountable. I’ll share with you my progress and the torture.
Recently there my kitchen has been very dirty. A result of lots of cooking and baking. What have I been making you ask? Oh well a variety of things really. Bread, brownies, Cranberry Muffins, Chocolate chip cookies with bacon, a frittata, soup, pizza, peanut butter and the list goes on…
I looked in my freezer this morning for our dinner protein and shockingly found no chicken! Pork chops it is then. I also happened to have one nice lemon left and a giant box of spinach and the heel of a loaf of bread. Dinner was impromptu and improvised but delicious. Think Manhattan Chicken with pork.
I seasoned both sides of the pork with salt, pepper and Mrs. Dash; preheated the skillet with a touch of olive oil and some nonstick spray. I seared the chop for 3 minutes on either side over medium-high heat. Then I removed the chops from the pan and set them on a plate to rest. I added to the pan a bit more oil (about 2 teaspoons) and more spray then 2 cloves of minced garlic and 1 teaspoon of butter; I stirred this together with a wooden spoon and added in 2 cups of baby spinach. I seasoned the spinach with the juice of half a lemon and the zest of half a lemon, salt and pepper; being careful to keep the spinach moving in the pan. Next I replaced the pork chops in the pan – now that they had a beautiful green bed to rest on. I grated fresh parmesan over the chops and put a lid on the skillet. The two pork chops were about 1-1.5 inches in thickness so they needed about 5 minutes of steam time to be cooked through. Just before serving I removed the lid and hit the pork/spinach with the zest and juice from the remaining half of the lemon and a little more salt and pepper. We enjoyed our dinner with a couple thin slices of whole grain bread which was left in the fridge.