So today was an exciting day for this newbie food bloggin’ fanatic peeps…. bc I got an email from a company that I have heard so much about to try one of their new products on the blog!!! I can’t tell you yet who it is, but I am soooo lookin’ forward to this one 🙂
Was anyone else really excited the first time they were sent some free swag and asked to do a review?! Or am I just an uber-nerd-geek over here….
K, party for myself now over.
Me and the beet. We’re in lurveeee haha. And my chest has gone up 4 sizes, rightttttt…….
So when I got home I decided to switch things up a bit and try out a new yoga practice on-demand, and boy was I ever glad I did! This yoga sesh was intensely wonderful, 45 minutes of toning and stretching bliss…. wow!!
Yoga.Fitness.Plus. with Elise Gulan. Amazing. Has anyone else tried this practice before? If not, I highly recommend it! Looks like they have it on the ExerciseTV website to try out too — note to self when I am traveling! It left my legs and arms literally shaking and really worked my core 🙂 but yet I was so relaxed at the end, awesome.
While I was doing yoga, I simultaneously tackled the beet roastin’ — beet is a fun word eh?
Now I have all these leftover beet greens, which I think you can eat? Anyone have any good recipes for beet greens?? I’d love to know! 🙂
Once the beets were done I let them cool for a bit while I prepared the vinagrette, loosely based on this recipe.
1.5 tblsp EVOO
1 tblsp balsamic vinegar
1 tblsp red wine vinegar
2 tblsp chopped onion
Just whisk this bad boy together and let hang out til you are ready to slice the beets.
To get the beets ready for serving, just remove from foil and peel (beet peel will basically fall right off), slice into whatever size you like then top with the vinagrette & some crumbled feta 🙂
Time for the pork chops! Luckily I had also been on top of things and remembered late last night that I had to get those fresh, chemical-free pork chops in some sort of marinade to soak it up overnight and be ready for dinner tonight! Here was the random concoction (my new favorite fyi, read on bloggies)
soy sauce (about 3/4 cup, maybe a bit less)
brown sugar (about 1/4 cup)
sliced ginger (about 1 tblsp)
chopped garlic (2 cloves)
olive oil (1 tsp)
fresh black pepper
Then I whipped out the trusty cast iron best friend forever skillet and got to ‘grillin’
7 minutes on my trusty friend and we were in business.
I also made some white cheddar mac n’ cheesy to go with (had to make sure the man was well-fed in case the beets didn’t go over well 🙂 I got his back like that!)
Ummmm then the best moment ever happened when The Man pronounced to me “these are the best beets I have EVER had!” — not sure how often he has had them but let’s just roll with it?
Then he went back for seconds.
Then he looked at me and said “do you care if I finish the rest of these?”
Yes ladies and gents —- these beets were FANTASTIC!!!!! I have already been instructed to make them again. Soon. And I will, bc I lurveeeed them 🙂
Gahhhh and it got even better bc the pork turned out better than ANY pork I have ever cooked omg!! The marinade permeated the meat so beautifully over night and they were cooked perfectly…. I love that skillet! Plus the fact that this pork was the real deal from the farmer’s market made so much difference – I don’t know if I can go back to grocery store pork, ever
This is probably going to be a marinade recipe that I use over and over…. so easy, fresh and delicious!
Alright bloggertons, gotta finish up some things before Gossip Girl!!!
However, I’ll leave you with this: best search that led to my blog today = my mom is dad ????????
Uhhhh not sure about that one?
Night bloggies, see ya for Tuesday!!! 🙂