I love days when there is nothing on the schedule. It is a glorious feeling to wake up and leisurely make coffee, read a magazine, fiddle in the kitchen, stay in your jammies if you like. Those are my favorite days.
My husband and I have both been lucky the last few days to have days like that – which we both don’t see very often between work and having 3 children. It was awesome – can we stay here forever?
I made an apple cake this morning before running to town to run a few errands with my husband – a recipe I found on another blog called Not Without Salt – you can find a link to the recipe here Apple Cake
I came home and enjoyed a slice with my youngest two boys – who enjoyed theirs with some fresh whipped cream – as for me a slice of aged white cheddar (the kids think I’m weird) but I tend to think Apples and Cheddar are a match made in heaven!
I had taken out some pork loins for supper – and was trying to think of what to marry them with for a sauce when I came accross this brilliant idea in a Canadian Living magazine. Since Blueberries are abundant right now and Pork and Fruit seem to go so well together so I thought this would fit the bill. We Roasted our Pork Tenderloin rubbed in a Jerk Spice Rub that I buy from my favorite spice company, out of Calgary (they deliver) Silk Road Spice Company
After 30 minutes in the oven we slathered this beautiful glaze on for the remaining 15 minutes – yum.
This would also go great on chicken. You can make this and store in the fridge for up to 5 days. We have a decent sized mason jar still left.
Ingredients:
– 2 tsp olive oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 3 cups fresh blueberries
– 2/3 cup ketchup
– 1/3 cup honey
– 1/4 cup balsamic vinegar
In a saucepan, heat oil over medium heat. Cook garlic stirring, until fragrant (about 1 min). Add in your onion and cook until soft (about 6 mins). Add in the remaining ingredients and bring to a boil. Reduce heat and cover and simmer for about 30 minutes until blueberrys have popped and sauce has thickened (I removed the lid from mine for 5 minutes longer to thicken sauce more). Using a immersion blender – blend half. Can be covered and stored in fridge for up to 5 days.
