After all the tragedy last week, it’s hard to feel like these simple and trivial things are important. My heart and stomach hurt when I think about what happened and I just wish those families were worrying about silly things like this right now. Having been a teacher and now a parent, it’s so hard to imagine.
There are less than 7 full days before Christmas. It’s hard to believe. I was so on top of things earlier in December and somehow the past two weeks vanished and now it’s crunch time.
I’m having a constant struggle of what I should be doing. When I do have a free minute, should I wrap, should I blog, should I bake cookies, should I clean, I need to do laundry, should I finish a picture christmas gift that is taking forever on the computer. There is not good answer because all of it needs to happen so it’s just a matter of the mood. Today my mood and mind were into wrapping. I decided it was a good day to pull things out and go through them to see what I still needed for people and what I have set. Then there is still time to run out and and get the rest of the things I need.
Have you figured out what you are making for Christmas Eve, or Christmas Day, or the day after Christmas when more family is coming over for dinner?
If you need an easy and healthy recipe that will be a hit, try this.
Rosemary Dijion Roasted Pork Tenderloin
- 1/2 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons freshly ground black pepper
- 2 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
- 7-8 large garlic cloves, 3 cloves minced, 4-5 cloves smashed
- 2 pork tenderloins, about 1-pound each(more marinade if you are making more)
- In a small bowl, whisk together the Dijon mustard, olive oil, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour or more.
- Preheat oven to 375 degrees F.
- Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins.
- Place the roasting pan in the oven and bake for 25 to 30 minutes or until a thermometer, inserted in the tenderloins, registers 160 degrees F.
- Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board.
- Serve with your favorite sides ( I served with roasted brussels sprouts).
- Garnish with the rosemary sprigs and garlic.
- Enjoy!
Yesterday we had the pleasure of attending Anna’s preschool Christmas Sing-A-Long. It was an adorable presentation of 9 two/three year olds singing Christmas carols.
Anna was not so sure how she felt about their being a class room full of grown-ups as an audience.
But she adjusted quickly. The parents sat and watched as the kids sang and the mom’s repeatedly asked the girls to close their legs. 🙂
Before our eyes, they transformed into little Rudolph’s.
Complete with tails and antlers.
For the finale, the kids used the bells. Little musicians in the making.
Tomorrow is their Christmas party and book exchange and I am making a fun snack to bring in! Hope you are having a nice pre-holiday week!
How does Anna like pre-school? I have been contemplating putting my wee one in for a day or two a week…not sure if I’m ready! 🙂