Squiiiissssshhhhh

So ... I stuck Peyton in the Pack-N-Play while I was getting ready this morning and I walk out of the bathroom to find him like this:

Future blackmail material?

"I don't get it, mom. What's so funny?"

Note the slobber marks all over the mesh. Ha! 

Well, I still haven't been able to capture a video of Peyton sitting up on his own, but here's a picture!

Peyton got to hang out with Grandpa Condie for a couple days earlier this week. Dad was in town for business and stayed at the fabulous Hotel de Condie, complete with a fabulous air mattress and serve-your-own breakfast!

We let him have Peyton's room all to himself and Peyton slept in our room. That was somewhat fun ... if you count a screaming baby waking up six times at night as fun. Luckily Dad couldn't hear anything. I told Dan, "It's a good thing we didn't put them in the same room, or else your dad wouldn't have gotten any sleep at all!" Dan just said, "Nah, my dad's a super loud sleeper. He would have kept Peyton awake, not the other way around."

Personally, I don't believe that ... in a battle of Snore vs Scream, the snore would have to be pretty incredible to outdo Mr. P.

I don't know what about the move caused all hell to break loose in regards to Peyton's nighttime sleep, but boy-oh-boy has it been rough the last couple weeks. I'm sure it hasn't really been that rough, but I was spoiled as a mom. I've been working really hard to get him back on a reasonable schedule, and I think we're finally making progress. We started putting Peyton to bed between 6:30 and 7 p.m. Buh-bye social life! Unless we have people over at our place, we're not really the life of the party. Not that we ever really were, but you get the picture. He wakes up to eat once at night and once in the early morning, which is normal and dandy. On bad nights, he wakes up one or two or possibly three times and whines for an hour each. Not hungry, not really screaming -- just whining.

Whining loud enough to keep us awake, though.

There's definitely something to be said for the days he sleeps well, however. He is INFINITELY more happy and agreeable when he gets a good night's sleep and good naps.

Oh! One more tidbit.

Sooooo, somehow I managed to escape BYU without ever having to give a talk. Yep, you read that right. I never gave a talk at BYU. I was asked to once -- my senior year, mind you -- but it happened to be on a Sunday Dan and I were going out of town. Oh, darn.

Anyways, so I've never given a talk longer than two minutes. I've taught lessons in Relief Society, but no talks. Not since my wee youth days before I graduated from high school.

Well, the finally got me. I have to speak on Sunday. The good news is (1) Dan has to speak too, (2) All the men/boys are out of town for high adventure (3) Bishop's out of town (4) Most of the rest of the ward is out of town, apparently. So I guess it's not so bad -- speaking to 1/3 of a congregation. I can handle that =)

Now I will close with a few more Peyton Pictures.

Dan's dad calls this the "Hook 'em Horns" suck. I think he's signing "I love you" to me. 

Na-nee-na-nee-boo-boo! You can't catch me!

And once more, for good measure. And laughs. 

Too fast!

Peyton is growing up way too fast. This morning I went to get him from his crib and found him sitting up. When did he learn how to do that? He did it two more times after as well. Crazy!

Maybe some time I'll catch a video or pic of it. That kid is just too dang smart!

Herb Roasted Pork Loin and Potatoes

This dinner was delicious. Dan said it was the best pork loin he'd ever had ... which I'm not sure anything I have ever made has merited that sort of compliment. I got most of the recipe from HERE, but I tweaked a few things. I was cooking a much smaller tenderloin, so I made some important adjustments.



Herb Roasted Pork Loin and Potatoes

• 6 medium red potatoes, peeled and quartered
• 6 carrots, peeled
• 1 onion, halved
• 3 Tbsp olive oil
• 1/2 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 lb boneless pork loin roast
• 1 tsp dried thyme 
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Preheat oven to 350° F.

Boil the potatoes in a pot with enough water to cover them for 10 minutes. Drain, cool and place in a bowl. Toss with 2 Tbsp olive oil, 1/2 tsp thyme and 1/2 tsp garlic powder. Salt and pepper to taste. Cover carrots and onion in remaining 1 Tbsp olive oil; salt and pepper to taste.

Rub pork loin roast with 1 tsp thyme, 1 tsp garlic powder and 1 tsp onion powder. Sprinkle with salt and pepper. Sear all sides of the roast in a skillet over medium-high heat.

Place roast on a rack in a shallow roasting pan (if you're cooking a small roast like the one my recipe calls for -- < 2 lbs -- you can cook it in a 9 x 13 Pyrex [it worked for me]. Anything bigger and I can't make any promises), and cook 20 minutes in the preheated oven.

Remove roast from oven and arrange the potatoes, carrots and onion around the roast; continue cooking for another 50 minutes, or until the internal temperature of the roast reaches 160° F.

Remove from oven, cover with foil and let sit 15 minutes before slicing. Serves four.

Nutrition Facts

Serving Size 678 g

Amount Per Serving

Calories 693 Calories from Fat 170

% Daily Value*

Total Fat 18.8g 29%

Saturated Fat 4.3g 21%

Trans Fat 0.1g

Cholesterol 166mg 55%

Sodium 214mg 9%

Total Carbohydrates 63.7g 21%

Dietary Fiber 8.8g 35%

Sugars 9.2g

Protein 66.8g

Vitamin A 306% • Vitamin C 59% Calcium 9% • Iron 33%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sodium
• High in niacin
• High in phosphorus
• High in potassium
• Very high in selenium
• Very high in thiamin
• Very high in vitamin A
• High in vitamin B6

As you can see, pretty dang healthy. Once you try it, you'll also think it's pretty dang delicious. 

Vegetable Lasagna

I used my mother-in-law's recipe for the sauce and pulled bits and pieces from multiple recipes for the vegetables. Very delicious!

Vegetable Lasagna

• 2 Tbsp olive oil
• 4 oz mushrooms, chopped
• 1 green bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and grated
• 1 zucchini squash, diced
• 1 C frozen spinach
• 10 whole wheat lasagna noodles; cooked, drained and cooled
• 28 oz can whole tomatoes
• 6 oz can tomato paste
• 1 1/2 C water
• 1 Tbsp oregano
• 1 Tbsp basil
• 1 1/2 tsp sugar
• 1 bay leaf
• 1 sprig rosemary
• 16 oz cottage cheese
• 1/4 C Parmesan cheese
• 3 C mozzarella cheese

Saute mushroom, bell pepper, onion, garlic, carrots and zucchini in olive oil over medium-high heat. Add spinach, tomato products, water and spices. Cover and simmer on low until thick (about 1/2 hour). 

Blend cottage and Parmesan cheese smooth in blender, season with pepper. 

Spread a thin layer of vegetable sauce in 9x13 pan. Place five noodles. Spread half of the cottage cheese mixture on top. Sprinkle half of the mozzarella. Layer half of the sauce, the other five noodles, the rest of the cottage cheese mixture, the rest of the sauce and the rest of the mozzarella.

Bake 30-40 minutes. Let sit 10-15 minutes. 

Serves eight. 

Nutrition Facts

Serving Size 387 g

Amount Per Serving

Calories  394 Calories from Fat  110

% Daily Value*

Total Fat  12.2g 19%

Saturated Fat  6.7g 33%

Trans Fat  0.0g

Cholesterol  30mg 10%

Sodium  691mg 29%

Total Carbohydrates  48.3g 16%

Dietary Fiber  7.6g 30%

Sugars  7.8g

Protein  28.5g

Vitamin A 92% • Vitamin C 60% Calcium 44% • Iron 18%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in calcium
• Very high in vitamin A
• High in vitamin C

Avocado Salsa

This is a great appetizer my mother-in-law makes. It's so addictive and delicious!

Avocado Salsa

• 1 small onion, chopped
• 15 oz canned corn, drained
• 8 oz canned sliced olives
• 5 cloves garlic
• 1/2 C salad oil
• 1/3 C lemon juice
• 2 Tbsp vinegar
• 1 tsp oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 5 avocados, chopped
• 1 red bell pepper, chopped

Combine all ingredients in a bowl and serve with chips. 

So simple, right? And yet, so delicious. 

Nutrition Facts

Serving Size 209 g

Amount Per Serving

Calories  332 Calories from Fat  258

% Daily Value*

Total Fat  28.6g 44%

Saturated Fat  4.2g 21%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  329mg 14%

Total Carbohydrates  20.8g 7%

Dietary Fiber  9.1g 37%

Sugars  3.1g

Protein  3.9g

Vitamin A 14% • Vitamin C 55% Calcium 4% • Iron 10%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• No cholesterol
• High in dietary fiber
• High in vitamin C

(The nutrition facts are for the salsa only and is based on 10 servings ... it does not include the chips)

Thank you

Today I bought a package of thank you cards and it got me thinking.

I thought about the many things I'm thankful for. I thought about the many people who have touched my life in a positive way; who have lifted and supported me when I was weak; who have seen my unspoken needs and met them; who have set examples I'll never forget.

I decided to read President Thomas S. Monson's October 2010 General Conference address entitled, "The Divine Gift of Gratitude."

President Monson said:

"This is a wonderful time to be on earth. While there is much that is wrong in the world today, there are many things that are right and good. There are marriages that make it, parents who love their children and sacrifice for them, friends who care about us and help us, teachers who teach. Our lives are blessed in countless ways.
We can lift ourselves and others as well when we refuse to remain in the realm of negative thought and cultivate within our hearts an attitude of gratitude. If ingratitude be numbered among the serious sins, then gratitude takes its place among the noblest of virtues. Someone has said that “gratitude is not only the greatest of virtues, but the parent of all others."

Sometimes, I become hung-up on the things that are going wrong in my life. I dwell on the negative, despite the many wonderful blessings and people I'm surrounded by.

As I was reading, I began thinking of ways I could better express my gratitude. Even more than six months after the fact, the Spirit has a way of teaching me through the words of God's prophets.

"Joseph F. Smith, sixth President of the Church, provided an answer. Said he: “The grateful man sees so much in the world to be thankful for, and with him the good outweighs the evil. Love overpowers jealousy, and light drives darkness out of his life.” He continued: “Pride destroys our gratitude and sets up selfishness in its place. How much happier we are in the presence of a grateful and loving soul, and how careful we should be to cultivate, through the medium of a prayerful life, a thankful attitude toward God and man!”

President Smith is telling us that a prayerful life is the key to possessing gratitude."

Prayer is the answer. 

"My brothers and sisters, to express gratitude is gracious and honorable, to enact gratitude is generous and noble, but to live with gratitude ever in our hearts is to touch heaven."

I could use a touch of heaven.

I am so grateful for a loving Heavenly Father who has given me so much. For a Savior who died that I might live again ... and not just alone, but with my family; with the people I love and hold dearest.

I highly recommend reading, re-reading or listening to President Monson's remarks.

Suzie's Chile Verde

Another reason I love the Jorgensen Family Cookbook is because my Aunt Pam submitted many of my Aunt Suzie's recipes. When I was in high school, we lived really close to Aunt Suzie's, and so I had the privilege of trying a lot of her amazing meals. This is one of those -- and one of my favorites (I believe the stuffed bell peppers recipe was also hers).

Suzie's Chile Verde

• 2.5 lb pork shoulder roast (anywhere between two and three pounds is great)
• 15 oz can great northern beans, rinsed and drained (I like more beans in mine, so I used a 28 oz can of pinto)
• 14 oz chicken broth
• 1 large onion, sliced
• 1 can diced green chilies
• 1 can green Chile Verde sauce (THIS is what I use)
• 6 cloves garlic, chopped
• 1 tsp ground cumin
• Salt and pepper to taste
• 16 tortillas
• Cilantro
• Sour cream
• Cheddar cheese
• 1-2 limes

Spray large skillet with nonstick cooking spray and heat over medium-high heat. Add pork; cook until browned on all sides to sear in juices. 

Combine pork, beans,chicken broth, onion, green chilies, Chile Verde sauce, garlic, cumin, salt and pepper in a slow cooker.

Cover and cook on high 6-8 hours. Gently shred meat inside slow cooker using two forks. 

Serve on tortillas and garnish with cilantro, cheese, sour cream and lime. 

Nutrition Facts

Serving Size 238 g

Amount Per Serving

Calories 379 Calories from Fat 178

% Daily Value*

Total Fat 19.8g 30%

Saturated Fat 7.7g 38%

Cholesterol 61mg 20%

Sodium 524mg 22%

Total Carbohydrates 30.1g 10%

Dietary Fiber 8.3g 33%

Sugars 5.9g

Protein 20.2g

Vitamin A 59% • Vitamin C 12% Calcium 11% • Iron 18%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in vitamin A

(The calories are based on a serving size of one tortilla and 1/16 of the meat mixture. I usually eat two of this size "serving," I just forgot to input it that way in the calorie calculator. Just multiply by two).

It doesn't achieve the highest nutrition grade (I'm not entirely sold on the nutrition grades anyway, but I think they're a good indicator of whether or not you should eat something often), but it sure is tasty and easy to make for guests. 

I could eat this all day long. In fact, I ate some of last nights leftovers about 10 minutes ago. Yes, it was indeed before 10 a.m. (In my defense, I did get up at 5:30 a.m. this morning. It's lunch time in my head).