And the award for worst blogger of the fall of 2009 goes to....ME! So sorry. I've just been spinning like a top lately with school and the wedding and going out of town, etc. And then when I do have a minute, I'm not sure I want to spend it on the computer! You know what I mean, right???
So...just to catch you up really quickly....
All the sweet friends at Steve's office gave Ashley a shower this weekend and it was so much fun getting together with them all. They are so generous and kind to remember her. I feel so blessed to have such good friends!
Unfortunately I didn't take many pictures. I was just too busy talking and catching up. But here is one of John and Ashley opening their gifts.
On another note, John's grandfather is doing better and maybe even (keep your fingers crossed) may be able to come to the wedding???!! We are hoping that could happen but we just don't know. He DID get moved out of critical care and into a regular room!
Last night I took dinner over to John's parents just because they have been under so much stress traveling back and forth to the hospital over the past few weeks. I felt like they could use a good homecooked meal. So I made one of my favorite recipes that a friend of mine made for us one night when she had us over for dinner. It is marinated pork tenderloin with an apricot glaze and it is really easy and so yummy, too. I thought I would share this recipe with you since the holidays are coming up. It is one of those things you can "dress up" or "dress down".
Marinated Pork Tenderloin with Apricot Glaze
1 T. dry mustard
2 t. dried whole thyme
1/2 c. soy sauce
2 cloves of garlic, minced
1 t. groung ginger
1 4-5 pound tenderloin
1 10 oz. jar apricot preserves
1 T. soy sauce
2 T. dry sherry
Combine ingredients for marinade and put in plastic bag. Place roast in bag and marinate in refrigerator at least 3-4 hours or as long as two days, turning often.
Preheat oven to 325. Place roast on rack in shallow roasting pan. Bake until meat thermometer reads 155...about one hour.
Glaze: Cook ingredients over low heat until preserves melt. Serve over tenderloin.
*We grill our pork tenderloin, but I'm sure baking is just as good!
And, before I go, I just want to leave you with something to encourage you. Sugar Pie Farmhouse is one of my very favorite blogs and I love sharing it with my blogging friends.
Every time I visit I always leave feeling like I've just sat down at my mom's or my grandmother's kitchen table and shared a cup of coffee over girl talk. If you need a dose of that today, you should stop by! I promise you will be blessed! :)