Sunday, April 27, 2008

A new addition

Lots of interesting stuff these past few days!

First and foremost, John and I have a new nephew. My sister called me to tell me that she was in the hospital while I was working for Dr. G Thursday afternoon. The phone reception was bad, so I only caught a few key words--thank goodness for nursing school friends like AS! I immediately texted him and he called me back, and put together all the words and medicine I had heard previously. To make a long story short, the baby was born on Friday at 12:04 am (EST). His big brother is ecstatic (I hear it's very cute) and feels important helping his mom out when she needs things. I just wish I could be there with them! I can't wait to see them in a couple of weeks. In the meantime, I'm trying to search for newborn-sized blue Hawaiian print swim trunks (so he can match with Dad and Big Bro) for our family trip to the beach this summer. If anyone has any leads, please let me know!

Last week while we were enjoying a walk around the lakes (no puppies to pet, alas), we spotted an alligator. I had a weird feeling that I should bring my camera before we left to go to the lake, but forgot to in the last minute. It was crazy! The alligator looked like a juvenile, about 6 feet from nose to tail and lean looking. It was just sitting there sunning itself on a log like it was an every day occurance...what I want to know is how an alligator got into a man-made lake? I wonder if the alligator was a product of some prank, or some frustrated pet owner. Only in Louisiana (and other Gulf states) I guess. Some butthole of a dude kept trying to throw rocks at it like that was going to accomplish something. Luckily, his wife had the sense to yell at him and drag him back to the car.

On the food front, I tried out Giada's Pancetta-Wrapped Pork Roast. It was fantastic! Of course, I am the daughter of my freestyle-cooking mother, so I only really used the recipe as a guideline for what I should do. I nixed the pancetta (since I didn't have any and wanted to be healthier), and used A TON more herbs and garlic, with the addition of sea salt (I don't measure anything either, unless I'm baking....all I know is that it was a lot). I used the leftover wine/chicken brother/herb pork drippings to make a gravy, and I have to say that it was one of the best tasting things I've ever made--at least in my opinion--I think John begs to differ.

Edit: I just realized that I've mentioned Giada twice now in my blog, but have said nothing about my absolute favorite TV chef, Lidia Bastianich. Her recipes are much more complex but incredible. Anyone who makes me enjoy cooking and eating chicken livers is definitely amazing.

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