Thursday, September 2, 2010

Birthday Loot

"I thank you, High God---you're breathtaking!  Body and soul, I am marvelously made!  I worship in adoration---what a creation!  You know me inside and out, you know every bone in my body; You know exatly how I was made, bit by bit, how I was sculpted from nothing into something."  Psalm 139:14-15 MSG

At our house, it's not just you're birth "day"; we celebrate for a whole week!  Not that we have lavish dinners and hundreds of presents, but it's a special time when we reflect upon and are grateful about one another's existence and purpose.  We may not use those words, but that's the reason behind the celebration.

Last weekend we were in Nashville for an Upward Sports event, but we managed to do a little celebrating.  We got to have some delicious frozen dessert at Las Paletas Gourmet Popsicles down on 12th Street.  Twice, actually.  The first time I had the Cucumber Chili popsicle while Justin enjoyed the Hot Chocolate with Peppers.  The second time Justin tried the Strawberry Chip while I went to heaven with my Goat's Milk Caramel.  We also got to go to Trader Joe's to stock up on necessities, which was AWESOME! 

We also got to eat dinner at this place.  It serves local beef and veg, with an expansive menu to meet all dietary needs, including a black bean and Quinoa burger, which I did not try.  I especially enjoyed the handcut fries and Maple Jack Daniel's Ketchup.  If you're ever in the Hillsboro area, I recommend dining here!

Let's talk about this pork loin.  Justin is an amazing chef, especially when it comes to the grill.  This pork loin was cooked so perfectly!  Moist, tender, and full of FLAVOR!  Here's the recipe for the marinade/sauce he used.  It's adapted from one of Bobby Flay's sauces.
Mustard BBQ Sauce
Whisk together 1/4 cup rice wine vinegar, 1 heaping tablespoon each of Dijon and Stone Ground mustard, 2 tablespoons of honey, 1 teaspoon of salt, 1/4 cup extra-virgin olive oil, and 3/4 teaspoon of coarsely ground black pepper. 
Marinate your meat for 30 minutes to an hour, baste on during the cooking/grilling, and save some for plating.  Be careful not to contaminate!  For this particular 2lb pork loin, it was grilled at about 400 degrees for 30 minutes.  This sauce is also great on chicken!  Look how wonderful my supper was, made by my hubby!

This is from my dear friend Corrie, my seminary survival buddy.  Isn't it adorable?!  I can't wait to use it this weekend as I carry food to cookouts.

Everyone in my family chipped in to get me a sewing machine and sent me some patterns.  I know the photo is crooked, but I don't know which way is up on those patterns anyway.  This will be an exciting adventure!  My sewing machine should arrive next week and we'll get started!

I couldn't believe Justin actually wrapped my gifts!  Ok, so it's a bag, but still... 
So thoughtful!

I also got birthday money and gift cards from other wonderful family members that I am excited to spend!  Hooray for entering my late twenties!  *I accidentally typed "thirties" and almost threw up.  I'm starting to sweat.

Tomorrow we are going to the "city" for the eating out event of my birthday.  Here's a couple family photos to end with today.  I've got to go make flour tortillas for supper tonight.

Here's to hopefully growing out of looking so horrible in closeup photos!


  1. woot, woot! gotta love a shout out! :) i am so with you on the throwing up to the thought of thirty.

  2. and, for the record, i thought you looked beautiful in those close-up pictures.