I AM SO EXCITED! First of all, did you notice my beautiful new banner! Thank you so very much, Heather! I love it so much and appreciate you very much. I may have to use that banner on my new business cards! I love it! Thank you for giving that piece of you, to me. xoxo
Tomorrow morning I leave for Danville, California for my Hypnobirthing Practitioner Course. I have been studying my Birth Basics pre-requisite and am ready to go! I'm excited to be hanging out with my sister, Laura this week. With so many miles between us, we don't get to do that very often.
I also started my new class this week: Principles of Acupuncture. Whoa is this a lot of information to digest in a short period of time! I hope to share some good information with you soon. Only 5 more classes until graduation, but who's counting???
Thank you for your kind words about my Carribean Pork Roast. For those of you who requested it, here is the recipe straight from Betty Crocker's Healthy New Choices cookbook:
2 to 21/2 pound bonless center loin roast
1 cup orange juice
1/2 cup lime juice
1 1/2 tsp ground cumin
1 1/2 tsp red peper sauce
3/4 tsp ground allspice
1 medium green bell peper, cut into eighths
1 medium onion, cut into fourths
4 cloves garlic, finely chopped
salt and pepper to taste
1 1/2 tsp sugar
1/2 tsp salt
Remove fat from pork. Pierce pork deeply all over with meat fork or skewer. Place pork in heavy resealable plastic food-storage bag. Place remaining ingredients except salt and pepper, sugar and 1/2 tsp salt in blender or food processor. Cover and blend on medium speed until smooth. Pour blended mixture over pork. Seal bag; place in dish. Rerigerate, turning bag occasionally, at least 4 hours but no longer than 24r hrs.
Heat oven to 325 degrees. Remove pork from marinade; refrigerate marinade. Sprinkle pork with salt and pepper to taste. Place pork on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast uncovered 1 to 1 1/2 hours for medium doneness (160 degrees). Remove pork from pan. Cover and let stand about 15 minutes before slicing.
Pour marinade into 1 1/2 quart saucepan. Stir in sugar and 1/2 tsp salt. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until mixture thickens slightly. Serve sauce with pork. Enjoy!