For such a little thing it's taking quite a bit of time for us to complete, but Randy is being pretty particular about how it comes together. Still some sanding to do, then putting more of the pieces together and then staining! I hope Jigs appreciates it lol.
I went in the house at some point to warm up and heard things crashing to the ground out there. Sounded like tin pie plates to me. I figured Randy had dropped something so went out to help him and found him on the ground!!! Oh...my heart stopped. He'd fallen off the ladder. Luckily he was okay..fell on his tailbone though and I know he will be super sore tomorrow. Poor guy! And Poor Me!! I couldn't help but tear up after I realized he was okay! Jigs was concerned too..he jumped up on his belly while he was laying there! Very helpful :-)
Since Randy really was the one doing most of the work today I did get to do a little food preparation! First up is a salad which is basically a renovation of one that I'm sure most of us have had a variation of broccoli, raisins, cheese, mayo, etc. I took that idea and switched it up a bit. I think you could do without the cheese all together. Other than that I wouldn't change a thing. Due to the nuts, cheese, and cranberries this has about 7pts (for those who care), but I was full for a long time after eating it as my noon meal.
Broccoli, Hazelnut & Cranberry Salad ~ serves 2 as a meal, at least 4 for a side dish
4-5 broccoli pieces, chopped
4-5 small cauliflower pieces, chopped
4-5 baby carrots, sliced
1/3 cup dried cranberries
2 tablespoons roughly chopped hazelnuts
1 tablespoon chopped onion
¼ cup shredded cheese of your choice (I used a reduced fat brand)
1 Tablespoon real bacon bits
1/3 cup light sour cream
1 tablespoon light mayonnaise
1/3 packet ranch dip mix
Sprinkle of red pepperSprinkle of kosher salt
Mix everything together! I kept some of the hazelnuts whole to give more crunch.
Dinner was something I love and hit the spot on a chilly night. I'm not really sure where I got the recipe from. Its very very simple, and very comforting. Tasty too!! I gave it this name although I'm not really sure the ingredients are true to Caribbean cuisine. I'm sure it would be even better with fresh sweet potatoes. Also, you could get away with half a can of coconut milk. The whole can makes a lot of "gravy" and I like it like that!! Not the most photogenic, but it's what's for dinner.
Caribbean Pork Stew
| || 12 oz Pork, country-style ribs |
2 tsp olive oil
| ||1 1/2 cup(s) canned sweet potatoes, drained|
| || 13 1/2 fl oz light coconut milk(1 can) |
| || 1 tsp curry powder(add more to taste) |
| ||3 tbsp all-purpose flour|
| ||1 tsp Creole seasoning|
| ||1 tsp white pepper|
Cut pork into bite size piece. Sprinkle with creole seasoning, curry and flour. Toss to coat. Heat a couple of tsp oil in non stick skillet. Brown pork on all sides. Add drained sweet potatoes and cooked for a couple of minutes. Then add coconut milk. Cook for about 10 minutes or until sauce begins to thicken. Correct seasoning, adding more curry, creole seasoning, a dash of Tabasco and some white pepper. Serve over rice. Peas make a good side dish.