Christmas

When all is said and done we will have had three Christmas celebrations.  Part one was Christmas Eve with Katie and Brian at our place.  We had dinner, exchanged gifts, played games and read the Christmas story from a new book given to me by a dear friend.  It will become part of our Christmas Eve tradition in years to come.  The next day we gathered at Justin's for the big unwrapping.  Part three will take place on Saturday when the Popes will be here from California.  



Abigail was not too interested in opening presents until she opened this one.

 

 

He is always happy!

 

 

My new apron with little handprints!

Love the big blue eyes and curls!
 

The quilt I made for the new Van Ausdal girl who will soon join the family.

Papa Bear

I'm sure you have been somewhere when you see someone that looks so much like someone else you know that they MUST be related.  I was in the temple this morning and noticed one of the workers.  He looked just like Papa Bear from the Berenstain bear books.  I have read those books to my children and now my grandchildren so many times that the image of  Papa Bear is stuck in my brain.  This man was built like Papa Bear and walked like Papa Bear.  He had suspenders instead of overalls.  He had bushy eyebrows and shaggy, bear-like hair.  He had a happy face like Papa Bear.   Needing to be reverent,  I had to keep my chuckles to myself.  Very amusing.  

I Had a Goal

It was to do more blogging in November.  I started out fine and then the month got away from me.  What was I doing?  Well, Thanksgiving for one.  I deviated from the traditional turkey, dressing, sweet potatoes, etc. and made this pork recipe.  I had made it before and it was a big hit.  As it should be - I got it from a friend who is a terrific cook.

Pork Tenderloins

3 small Hormel tenderloins or 2 of the Costco ones.

Carmelized Mango Sauce

8 cups chicken stock
2 T olive oil
1 white onion, coarsely chopped (I prefer a small one)
4 cloves garlic, minced
2 mangos, peeled, pitted and coarsely chopped
1/4 cup light brown sugar
2 T chopped cilantro

Place stock in a medium saucepan over high heat and reduce to 4 cups.  Heat oil in a skillet over medium heat, add the onions and cook until soft.  Add the garlic and cook for 1 minute.  Add the mango and cook for 2 minutes.  Add the onions, garlic and mango mix to stock along with the brown sugar and cook until mango is very soft, and falling apart, approximately 30 minutes.  With an immersion blender, process until smooth.  Stir in cilantro.

Spice Rub

1/4 cup brown sugar
1 T paprika
1/2 tsp. garlic powder
1 1/2 tsp. chili powder
1 tsp. kosher salt
1 tsp. pepper

In a small bowl mix all ingredients together.  Coat each tenderloin with the spice run and place all three in the oven bag, not touching.  It is easier if you put the oven bag on a sheet pan first.  Pour sauce overtenderloins and close up bag.  Cut 4 slits in top of oven bag and bake in 375 oven for 45 minutes.