Grilled Pork Chops with Blueberry Balsamic Glaze

Blueberry Pork2

Something very exciting happened yesterday: I picked and ate the first Sungold tomato of the year from the garden.  Some other exciting things have been going on over here, too:

1.  We are rocking the Healthy Living Summit planning. I am so, so grateful that Heather is my business partner, and that we have an awesome Dream Team of planning helpers.

2.  I’m biking 42 miles this week. And now that Dan’s baseball season is over, I won’t be riding by myself!  I have a feeling I’m going to be grateful for the in-ride encouragement and company as my long rides start spanning 4+ hours.

3. I am on Week 3 of Sophie Lizard’s Freelance Blogger’s Client Hunting Masterclass.  It is really kicking my butt into gear as far as getting my portfolio site up and running!

4. I took some time for a much-needed creative planning session last Friday, and feel so much better about the direction my blogging and freelance work are moving in now.

5. Um, hi, 12.5 pounds of blueberries.  Between the blueberries and pickle-making I have going on, there is approximately zero empty space in our refrigerator.  Luckily, I’m moving the berries through the freezing process at a fairly fast clip, and I’m finding new, creative ways to use them, too. Like in a blueberry balsamic glaze for pork. It is totally worth turning on the stove for.

Blueberry Pork



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Chorizo con Papas

Chorizo Con Papas2

I didn’t mean to post chorizo recipes two weeks in a row, truly I didn’t. I  meant to post gnudi, little ricotta dumplings in a sauce filled with fresh, springy vegetables. Except when I went to make them on Tuesday, I realized that the ricotta had gone bad. So I made chorizo con papas instead, and bought some new ricotta to try again tonight.

Perfecting this chorizo con papas took a few attempts. The first time I made it, I tried boiling the potatoes before cooking them in the chorizo fat. Instead of getting browned, they kind of just fell apart. Oops. But now I’ve got it down: the perfect balance of spice and starch and sweetness.

Chorizo Con Papas

I served this at girl’s night with a friend. She had just gotten some good news, so I paired it with a celebratory bottle of chilled rosé wine. We chatted and giggled and gossiped as we savored bite after bite of spicy chorizo. It was a great quick and simple meal for a weeknight hang out.


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