MISS HADLEY'S FIRST WEEK

My great-granddaughter Hadley is one week old today.  She is so adorable.  You know I'm going to brag on her -- at least for awhile.  She was at the doctor's this week and is doing wonderful.  Here are a few pictures.  Don't worry, I won't overload you.

 Her second day in the world.

Day two.  Her top says "Daddy's Princess has arrived."
 

Day 3.  She already has her Tennessee orange.
 

Hadley looks just like her daddy.
 

I wonder what she's dreaming about.
 

Gotta love that big bow.
 

She looks so much older than five days here.
 

 

 "No, mom, I don't WANT a bath!"

 I think she's just adorable.  Every time I look at her I think of what a miracle each and every baby is.

Kathy

LUNCH WITH THE GIRLS

Yesterday I met up with Donna and Carol for lunch.  Both of them wanted to see my new car, so we went to lunch at East Coast Wings.

We have been trying to have lunch together once a month and it was fun seeing them again.  They both loved the car.  Donna said it's strange to look for a gray car when she was so used to the blue one.  I told her it was strange to me too!

We had the nicest waitress.  She was so funny and pleasant and gave us advice on what to order.  So Carol ended up with a big bowl of chili, and a small side salad.

 

Donna had shrimp tacos and fries at the suggestion of the waitress and raved about how good they were.

I had my usual chicken wings and homemade potato chips.  I go to a wing place for the wings!  They have over 50 different toppings and this time I had honey garlic.  It was very good, but very sticky.  I had to go wash my hands when I was finished eating.


I didn't want dessert but Donna and Carol did.  I talked them into getting a cookie skillet.  It's a pan with a warm just baked chocolate chip cookie and topped with vanilla ice cream.  They were over the moon about it.  I had one little taste, but it was too sweet for me.




 I forgot to say you eat it with a spoon.

We were there for over two hours.  Finally I had to leave because I had to take Joe to the VA Hospital.  His back has been hurting him and he wanted to get it checked out.

We waited about half an hour to be seen.  What else is new?  Finally a really nice doctor took him in and examined him.  Then he came out to talk to me.  He thought Joe's bulging disks in his spine had gotten worse and sent him for an MRI.  He told us it would be about 2 hours.  It was no where near that long.  About 45 minutes later he was done and we were told to go home.  The doctor called while we were driving home and said that everything looked good.  So now he goes back next week to try to have some pain management done.  It is always something.

Well, I have to get myself together and get going.  It is afternoon and nothing is done.  I hope you all have a good day.  Enjoy the view below.  I wish I were there now.

Kathy

MEAL OF THE WEEK -- CIDER-DIJON PORK CHOPS

I haven't done a meal of the week in awhile.  Here is the one I did tonight.  It turned out good.  Only one problem -- I was in a hurry and didn't measure.  I think I could have used a little more cider vinegar next time.  Well, next time I will measure.

Prep time:  5 minutes
Cook time:  8 minutes
Serves:  4
15 minutes marinate time and 3 minutes stand time extra

Ingredients:
4 (6-oz.) boneless pork chops
2 tbsp. Dijon mustard
2 tbsp. olive oil
1/2 cup cider vinegar
2 garlic cloves, minced
2 tsp. chopped fresh thyme leaves

1.  Place chops in a large resealable plastic bag.  For the marinade, in a small bowl combine mustard, oil, vinegar, garlic and thyme; mix well.  Pour marinade over chops; seal bag and turn to coat.  Refrigerate 15 minutes to 1 hour, turning bag occasionally.

2.  Coat grill rack with nonstick cooking spray.  Preheat grill to medium-high (350*F to 400*F).  Remove chops from marinade; discard marinade.  Season chops with salt and pepper to taste.  Grill 4 minutes per side or until an instant-read thermometer registers 145*F.  Transfer to a platter; let stand 3 minutes before serving.

Per serving: 190 calories, 7g fat, 1.5g saturated fat, 80mg cholesterol, 170mg sodium, 1g carbohydrate, 0g total sugars, 0g added sugars, 29g protein. 

Make it a meal:  Serve with a spinach salad and grilled corn on the cob.