And the days are not full enough
And the nights are not full enough
And life slips by like a field mouse
Not shaking the grass
– Ezra Pound

That about sums it up.

So, yesterday morning the kids were quizzing each other about birthdays and ages, and it was determined that this was the year mom will turn 40. I, of course, was willing to let this particular birthday pass unnoticed. Upon figuring out that I will be forty this year, Sam … with every good intention said to me,

Sam “For someone that’s so old, you look really great, Mom.”

Mom“Thanks, honey.” (incredulous look passes over face … smiles in an attempt to overcome the shock) “Let’s listen to the radio for a little while.”

Mom turns on the radio.

And what’s playing on the radio you may ask …

Well I’ve been ‘fraid of changing ‘cause I
Built my life around you
But time makes you bolder
Children get older, I’m getting older too

The chorus to Landslide, by Stevie Nicks, 1975.

Like a kick in the stomach. Booo….

Pork Medallions with Chili-Maple Sauce

My sister-in-law gave me a desk top (365-day) flip calendar for Christmas, as a little treat.  Thanks, Denise!!  It is from the publishers of Bon Appetite’ magazine. Now, while I do love to cook … I don’t usually go to Bon Appetite for family friendly dinner recipes. On Thursday though, Sophie and I flipped over the page and found Pork Medallions with Chili-Maple Sauce. I read the list of ingredients and decided to be bold and serve it for dinner.

Everyone LOVED it. We served it with white rice and “hand smashed” maple sweet potatoes. It was so good …. I’m sharing it here.

Ingredients

This recipe only makes 2-servings, so I doubled the sauce recipe and actually used (boneless) Pork Loin Chops which I found on sale at the local grocer.

Notes on Preparation

Cutting the tenderloin crosswise into medallions shortens its long fibers, and makes the medallions extremely tender. Pounding the medallions also tenderizes them and creates larger surface to season. You should be able to find the Chili-Garlic sauce and the Chinese five-spice powder on the ethnic foods aisle of your local grocery.* Serve the pork with steamed rice.

Cut tenderloin crosswise into six slices. Usin a meat mallet or rolling pin, pound medallions between sheets of plastic wrap to a 1/2-inch thickness. Sprinkle with salt, pepper and five-spice powder.

Heat oil in a large skillet over high heat. Add pork; cook until brown and cookd through, about 3-minutes per side. Transfer to a platter. Add next 3 ingredients to skillet. Boil until reduced to scant 1/4 cup (or if you’ve doubled the recipe, a scant 1/2 – 3/4 cup). This takes about 3-5 minutes. Pour sauce over pork. Sprinkle with chopped green onion.

* I was not able to find the five-spice powder, but had no trouble finding the chili-garlic sauce. As a substitute, I used a mixture of onion powder, salt, ground pepper, cayenne pepper, and ground ginger. It seemed to do fine job.

Enjoy!

Sophie’s drawing of “Family Day on the Christmas Tree Farm” will be in Monday’s Charlotte Observer. Check it out!

… Sam and Wilson. On Saturday, Sam entered the National Geographic Geography Bee for our Homeschool Support Group, AND WON!! What a surprise. Sam hadn’t planned to enter at all, but at the last minute he “threw his hat in the ring”. Wilson worked for a LONG time on his entry into the Geography Fair. He did an amazing job putting it together and explaining it to everyone in attendance. He won the “People’s Choice Award” for his display and food representing Haiti. What a great day!!! Sophie also worked hard on a project about Kenya, but decided she was not going to enter the “Bee” this year. She’s off and away rehearsing for the 2009 production of The Nutcracker.

People's Choice Award Winner (Haiti), Wilson

Sam gets his question.

1st Place and 1st Runner up. Go Sam!!

After this year’s trip to the mountains for a Christmas tree was cancelled due to illness, we weren’t sure where we would go for our tree. Mark researched the local options and we ended up at the Penland Tree Farm in Clover. We really weren’t sure what to expect. It was wonderful. Mark and the boys were able to saw the tree down themselves. We had a blast walking through the fields of trees looking for “the right one”.

Arriving at Penland Tree Farm

Claire Bear

The Boys

Claire gives Sophie a kiss.

SMOOCH!

The 2009 tree installed and ready to go.

The Tree

This year was a great Thanksgiving for many reasons. Mark was able to go get his parents to join us for what may have been their last trip to Rock Hill. It’s getting too difficult for his mom to travel. The kids had a wonderful time with Mimi and Papa. Top that off with what Mark said was his “best meal ever”… and for what more could you ask. After 13 years of marriage … 11 of which I either cooked Thanksgiving Dinner or assisted in the preparation … Mark said this was his best meal ever, …not just the best Thanksgiving meal … the best meal ever. That’s pretty amazing, considering all the great places he gets to eat with his clients and business associates when traveling. Thanks, Mark!!

My Handy Dandy Helper

Claire and Mark's Mom, ... Mimi

Claire and Papa

The Chef

Gluten Free Sage and Cranberry Stuffing

Dinner Time

The Evidence

One of my favorite holidays is coming up this week, Thanksgiving. We may, or may not, be hosting my in-laws this year. Only time will tell …

The GF Turkey Day Menu