Sunday, October 21, 2012

Spook the Halls with Bones and Monsters...










Ten days until Halloween and five days 
until the Halloween block party on our street...

It's either going to be tons of fun 
or a total bust...  

Block parties are so dependent upon 
everyone participating that even the blush of apathy 
spells death...  

Lists have been made, 
events have been delegated down to 
who's bringing chili and who is in charge of apple bobbing...  


Let's hope for enthusiasm and good weather!  

Today was beautiful in Chicago 
and we made the most of the sunshine 
and warm air by decorating the house to scare...  


As a friend and neighbor put it, 
she is more of the fuzzy, nice spider decorator, 
whereas T$ likes gore and shock value...  

What?  


You don't think the monster 
above our front door is not huggable?

I'm thinking he will have the preschool set 
skipping our house for the trick or treat portion of Halloween...

More Twix for T$... 

Well then, how about Jason, 
anxiously waiting at the window, 
ready to greet or EAT you?  

Nah, my kids won't have nightmares about it at all....  

ahem.... 


Well, we are ready on the outside...


Inside, I am planning my cakes
 for the Halloween cake walk and my costume...

I am planning a spooky get up this year...
More later...


Sunday dinner was delicious!  

Directly from this month's BonAppetit, Pork Loin Braised in Milk.  

We served it with roasted potatoes, asparagus and garlic toasts...

Pork Loin Braised in Milk, courtesy of BonAppetit Magazine

Ingredients

  • 1 2-pound boneless pork loin, preferably with a 1/4" layer of fat
  • 2 teaspoons kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 1/2 cups whole milk
  • 1 teaspoon freshly grated nutmeg

Preparation

  • Season pork with 2 tsp. salt and pepper. In a small heavy pot just wide enough to fit pork loin, heat butter and oil over medium-high heat until butter is melted. Add pork and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer to a plate. Pour off fat in pot; wipe out pot and let pot cool slightly. Add milk and nutmeg. Return pork to pot.
  • Bring milk mixture just to a boil. Reduce heat to medium-low. Cover pot and simmer gently, turning meat every 30 minutes, until meat is tender but not falling apart, about 2 hours. Transfer meat to a cutting board. Let rest for 10 minutes.
  • Simmer liquid in pot, uncovered, until reduced by two-thirds and small golden-brown curds form throughout sauce, about 10 minutes. Season to taste with salt and pepper.
  • Cut pork into 1/3" slices. Arrange on a serving platter. Spoon sauce over and around pork.


Halloween got started a bit early this year,
 at the "Here Comes Honey Boo Boo" party 
we attended last night...  

Let's just say all party guests were in full trashy gear and the Cheetos tasted sooo good with my 40 oz Bud Light...  

Oh heck, I am only a little pregnant, anyways....  

Wink wink!  

My T$ and I won for best couple costumes... 


Gotta luuuuv a man in NASCAR regalia!

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