Hmm is this a recipe blog??

Well hello there fine friends and family!

There's something I need to strike and replace from previous posts- the worst thing in DC is not driving- the worst thing is driving in extreme weather! Fortunately for me, The worst of the storm happened while I was sitting in carpool line waiting for Jill. Today was intense thunderstorms, well, that's what was supposed to happen- I think it was more like heavy rain. (which I am *quite* glad about!) 

Anyhow, the nanny life is great these days! Today I went on a crafting mission, and hit up both Michael's and JoAnn fabrics. I decided I want to make a journal for Jill, so I had to accrue the necessary supplies so that I can make it later this week. That is a pattern courtesy of Pinterest, so I'm wishful that it will come out well!

Speaking of coming out well, I had a highly successful dinner that I made last night! (Well successful with Micky and Minnie- not so much with Jack and Jill...but in time!) So what does this mean? More greatttt recipes for you! Sorry that this blog sometimes becomes a cooking blog, but I figure that I need to share the wealth, I can't keep the good recipes to myself! 

First up, the main course: pork roast with a spice rub-- (note: this picture is nothing like how it looked...you cook it in the oven, so I don't know why they're showing a roast that looks like it was in the crockpot...)



My comments: cook time was about 40 minutes longer than recipe suggested, but we just weren't reaching the 145...The roast was very moist and flavorful, but very spicy- I would reccomend reducing the pepper to 2 T. Also, note that the rub is for 2 roasts, so if you don't want leftover rub, halve the recipe
 http://allrecipes.com/recipe/pork-roast-with-the-worlds-best-pork-loin-rub/detail.aspx

Next up: Mashed carrots...I know, it sounds disgusting- literally the most delicious form of carrots I think I've ever eaten. They really dont taste like carrots at all- they take on a flavor and consistency much more like sweet potatoes. 



My comments: these were so good! Instead of using chicken broth I used 14 oz of water with two boullion cubes (simply because I forgot to check if we had broth) and instead of using chive and onion cream cheese I used half a container of the italian-seasoned flavored Philadelphia cooking creme (which is sold in the cream cheese section...it has a consistency between sour cream and cream cheese). Make sure to mash the carrots really well before adding the cooking cream to get rid of chunks, as you don't want to overstir them after adding the cream. I didn't bother garnishing with whatever herb it suggested. Though I suppose that would add to the presentation. 

http://www.kraftrecipes.com/recipes/creamy-mashed-carrots-136984.aspx?cm_mmc=eml-_-rbe-_-20120911-_-1047&cm_lm=0989D1094BB3411E7F9D0391CF9121A6

And finally: The asparagus tart!



I made quite a few modifications to the listed recipe: baked puff pastry for 15 mins, took out. Meanwhile, steamed the asparagus in the microwave for 2 mins. Sprinkled  puff pastry (after cooking for the 15 mins) with a small container of feta cheese, and about 1/2 C of shredded mozarella. Alternated the asparagus as suggested. Then I added about 10 cherry tomatoes, which were cut in half, sprinkled randomly around tart on top of asparagus. I lightly salted and peppered. I put fresh garlic (probably 1-2 cloves) in about 2 T olive oil, and drizzled that on top. Then I baked for 10-15 mins and it was done! I cut into about 12 squares, as I couldnt figure out the best serving method. 

http://www.marthastewart.com/318340/asparagus-gruyere-tart?czone=food/produce-guide-cnt/spring-produce-recipes&center=276955&gallery=275174&slide=284861

Anyhow, they're really worth trying out! Hope you will!

Abrazos, 

Rachel