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Now, I don’t profess to be a connoisseur of all things Italian, but I like to think that the Italian blood in me can tell when I’ve found something that’s quality.

El Paso… I love this city a little bit more every day, especially when I find gems like this gelato shop.

Gufo Di Milano

Had a delightful lunch with my dear foodie friend Amanda, purely so that we could try out this new place nearby.  It was amazing. I could’ve hung out there and eaten till I was sick.  Every flavor they let us try was amazing.  We both settled on a mix of Bacio (chocolate hazelnut) and Crema Catalana (caramel, lemon & cinnamon).  Divine. Makes me want to start my weekend right now. 

Do you live in El Paso?  Check this place out, seriously.  Avoid the Gelato Factory, they’re trying to pass off something that’s definitely not the real thing.  This place on the other hand, knows how it’s done.  If you have the time, click on the link above, and read about how they make it, for a dessert – it’s very natural, and though you may not be cutting back on the sugar…it’s better for you!

Back to real life, and work.



It was a success, crispy crunchy outside, tender juicy meat inside… I usually murder pork chops till they’re all dry and tasteless, but this recipe saved my poor pork chops from a horrible demise.

Crunchy Baked Pork Chops (from smitten kitchen) is the way to go, and will be a keeper for me!  At first I thought the home made bread crumbs would be a little too much, and was tempted to use store bought… don’t do it!  They are SO worth the minimal amount of extra work they take.  Mmmm.

breaded pork chop

Crunchy Baked Pork Chops
Adapted from Cook’s Illustrated

Serves 4

CI notes: This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.

Table salt
4 boneless center-cut pork chops, 6 to 8 ounces each, 3/4 to 1 inch thick, trimmed of excess fat
4 slices hearty white sandwich bread, torn into 1-inch pieces
1-2 small shallot, minced (about 2 tablespoons)
3 Large garlic cloves, minced or pressed through garlic press
2 tablespoons vegetable oil (I used Olive Oil)
Ground black pepper
2 tablespoons grated Parmesan cheese
1/2 teaspoon minced fresh thyme leaves
2 tablespoons minced fresh parsley leaves
1/4 cup plus 6 tablespoons unbleached all-purpose flour
3 large egg whites
3 tablespoons Dijon mustard (I used Boar’s Head Tomato Pesto Mayonaise)
Lemon wedges

1. Adjust oven rack to middle position and heat oven to 350 degrees. Dissolve 1/4 cup salt in 1 quart water in medium container or gallon-sized zipper-lock bag. Submerge chops, cover with plastic wrap, and refrigerate 30 minutes. Rinse chops under cold water and dry thoroughly with paper towels.

2. Meanwhile, pulse bread in food processor until coarsely ground, about eight 1-second pulses (you should have about 3 1/2 cups crumbs). Transfer crumbs to rimmed baking sheet and add shallot, garlic, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss with your hands until crumbs are evenly coated with oil. Bake until deep golden brown and dry, about 15 minutes, stirring twice during baking time (Very important to stir and keep an eye on these, they will burn left unattended). (Do not turn off oven.) Cool to room temperature. Toss crumbs with Parmesan, thyme, and parsley.

3. Place 1/4 cup flour in pie plate. In second pie plate, whisk egg whites and mustard (or substitute) until combined; add remaining 6 tablespoons flour and whisk until almost smooth, with pea-sized lumps remaining.

4. Increase oven temperature to 425 degrees. Spray wire rack with nonstick cooking spray and place in rimmed baking sheet. Season chops with pepper. Dredge 1 pork chop in flour; shake off excess. Using tongs, coat with egg mixture; let excess drip off. Coat all sides of chop with bread crumb mixture, pressing gently so that thick layer of crumbs adheres to chop. Transfer breaded chop to wire rack. Repeat with remaining 3 chops.

5. Bake until instant-read thermometer inserted into center of chops registers 150 degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving with lemon wedges.  (NOTE: I ended up having to turn the over down to about 375, and bake about 5-10 min longer, because the crust was getting burnt without the pork cooking properly…it’ll probably depend on your oven.)

I didn’t have the energy to make any fabulous side dishes to accompany this work, so I just made some white rice and steamed some fresh green beans in the microwave with butter & Mrs. Dash… it turned out to be a perfect compliment to the flavorful meat.  =)

Girl Talk had some helpful words for my heart today:

Our Lord doesn’t hesitate to address our fears about money: “Therefore, I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear.” (Matt. 6:25). Instead of worrying about money we should trust our Heavenly Father.
“Do you trust the King who is also your Father?” Scripture puts this question to us, says author Ed Welch:
“Our Answer? ‘Sort of….a little….usually.’ We sort of want…to trust the King—until life gets precarious. When everything is going well and the storehouses are full, we trust him. But when there is nothing for tomorrow, we panic and track down the address of another god who can give us enough for tomorrow and the next day too….Our trust is divided. We don’t put all our eggs in one basket—even God’s—because that’s too risky.”

It’s good to be reminded of our good, trustworthy, heavenly Father.  It is good when one can say, “It is well with my soul”. =)

You can read the whole post here.

I’m falling in love with this city and the people here more and more the longer I live here.  And my husband Ricky’s love for his city definitely helps me get more excited about it.  He’s been looking for ways for us to get more involved in the community here – and check out this super fun opportunity: Volunteering at the city’s Plaza Theater during their annual Classic Film Festival.  We get to help out, and then sit and enjoy the film – awesome deal.
This theater seriously is incredibly beautiful, built in the 1930’s it became rundown and almost sold off, but the community decided it would be better for the city to restore it to it “original glory” and re-opened it in 2002.  I’m so glad they did, they have so many events (like this Film Festival) that benefit people and brings the community together.  I love that we get a chance to support it.
So we’ll be the ones ushering folks to their seats with our yellow staff shirts, holler if you see us. We’ll be at today’s showing of “Picnic” (older starring William Holden…don’t really know anything about it). And we’re super excited about tomorrow’s showing of “Metropolis”, the old silent film, mostly because they’re bringing in a live orchestra to accompany it.  Whew, that’ll be great.
Check it out.  It’s pretty sweet idea for a date night. Or just ’cause.

Oh man.

So super cute. 

I’m wishing I had a little girl make this for. (I don’t think I’ve ever wanted to knit something before, now I do.)  So adorable.  If I had the skills, and the kid, I’d probably sit down and make myself do this. (Click on the photo to go to “Hello Yarn” where you can find the instruction on how to make it.)

If you’ve never heard of My Neighbor Totoro, check it out. It’d one of the most adorable, beautiful anime movies I’ve ever seen.  Miyazaki is an incredible artist.

Anthropologie has the eclectic-somewhat-rustic-vintagey feel in clothing (and home decor) I love, yet can never afford.  But I still always love flipping through the new catalogs when they come out for inspiration, and here’s one thing I might actually purchase.  I think they’d be so cute with a simple black dress and boots…or something like that. 

For the home, I love the idea they had of panels of wall paper on your wall.  Some wall paper is incredibly beautiful, but may be overwhelming to have an entire wall of it.  So why not have some panels with small wood trim around it. =) Maybe one day when I own my house…

(This image is from Maison21, who created a similar wall design to the one I saw in the Anthro catalog…)

I’m definitely tucking this idea away for the future. =)

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