Well I am eight weeks in and feeling pretty satisfied with my progress so far. The check marks are flying and the bucket-list items that require ongoing commitment are also doing well. As Mike was off this week, we had a little more time to accomplish some of the things on our summer wish list (and my bucket-list). Fun fact: I thought we were approaching the midway point of summer, so I googled it. And guess what? Summer is not half over until August 7th. We still have a lot of summer left! Doesn’t that make you feel better? So let’s get on with it, shall we?
The bathroom is rounding home plate. Tony, our contractor extraordinaire and jack of all trades came on Saturday to finish up. The last items needed will be a custom glass door, which is scheduled to be measured by Al, someone Tony recommended, on Tuesday. It also needs painting which I’ve lined up for Tuesday. I picked several paint colors and we narrowed it down to the top two contenders. We painted swatches on the wall and have decided to go with Sherwin Williams Seasalt. Did we make the right choice? Let me know what you think! The wainscoting will be Extra-white, also by Sherwin Williams. The last thing we need are all of the accessories, towels, wash cloths, waste baskets, artwork, i.e. the fun stuff! I’ll wait to share bathroom pictures though until the final product.
I also used my herb garden to prepare a dish this week, Skinny Teriakyi Pork Chops topped with a few chives from the garden. It’s from a recipe I printed off the internet a few years ago. It was yummy! I wish I could attribute the recipe to someone however, despite an exhaustive internet search, I couldn’t relocate this exact recipe, just variations of it. Here is the recipe:
Skinny Pineapple Teriakyi Pork Chops
20 oz can Pineapple Slices in 100% juice, (reserve 1/2 cup juice)
1/4 cup less sodium soy sauce
2 TBSP brown sugar
2 TBSP rice vinegar
1/4 tsp ground ginger
4 -40z boneless pork chops, trimmed of fat
1 tsp fresh chives, chopped
- In a small bowl prepare marinade. Whisk together pineapple juice, soy sauce, brown sugar, rice vinegar and ground ginger.
- Place pork chops in a large resealable bag and cover with marinade. Seal bag and place pork chops in the fridge for 3-4 hours or overnight. If possible, turn bag every hour or so to evenly cover pork cops with marinade.
- Remove pork chops from bag. DO NOT DISCARD MARINADE.
- In a small sauce pan over medium heat, bring marinade to a boil. Reduce heat to low and simmer sauce for 15-17 minutes until sauce thickens, making sure to stir sauce frequently. After sauce has thickened, remove from heat and place in a small dish. You will use this marinade sauce while grilling pork chops and pineapple.
- Preheat the grill to medium-high heat. Lightly coat grill rack with nonstick cooking spray.
- Place pork chops on grill and brush often with marinade sauce while cooking. Cook pork chops on each side for 4-5 minutes or until cooked through.
- Delicately add pineapple slices to grill and cook for 1-2 minutes on both sides.
- Let pork chops rest for 2-4 minus before serving.
- To serve, place a grilled pineapple on top of each pork chop and sprinkle with chives.
Serving size is 1 pork chop/1 pineapple slice, 268 calories
Yoga lakeside was ah-mazing! (bucket list item #50) Thanks to my sister-in-law Sharon and my niece Ashley, our instructors, for the excellent start to our day. Thanks also to Katherine for sharing her beautiful lake-front with us. Class started at 10:30am and it was H*O*T*. It felt like what I imagine hot yoga must feel like. Sweaty. Despite the heat, it was an amazing class. I know the heat seemed to improve my flexibility, but the best part for me was, as we were resting in savasana, a gentle cleansing rain came and cooled us off. Thank you Mother Nature!
We tried a new restaurant, San Morello (bucket-list item #11). This little gem is located in the new Shinola Hotel in downtown Detroit. We brought Mike’s stepmom, Louise, out to lunch there for her birthday. The atmosphere was lovely and everyone’s meals were delicious. We ordered 2 dips with bread for our starters: Sheep’s milk ricotta with hot honey and garlic and also Italian butter bean wild mushroom sott’aceto. Both were yummy though I especially liked the ricotta dip. Louise ordered a traditional breaded eggplant al forno, (Melanzane for you Italians out there.) I had a classic tomato, mozzarella, basil wood-fired pizza, and Mike ordered Tuna tartare as an entree. Our waitress was very good and I would absolutely go back. We opted to sit inside as it was extremely hot but they do offer patio seating and I’ll bet it’s lovely on a cool summer evening. Here is a link to their website if you want to check it out for yourself. https://www.sanmorello.com
After lunch, we walked around the city a bit and discovered this cute little coffee shop, Madcap Coffee, next to The Brakeman. It had large windows that open in the summer, allowing you to place your order street-side. We ordered their summer blend, which we enjoyed before heading home.
Newsflash on the wine front: I may have a contender here for new favorite wine. I gave the waitress at San Morello my likes and dislikes and, after conferring with the bartender, she suggested I try a white wine from central Italy, Verdicchio Classico Castelli di Jesi Felici 2017, Marche. It was $12 by the glass, and I was able to find it online from $14-$20 a bottle depending on the vendor. If you, like me, prefer less dry white wines, with crisp fruit notes, you might like this one. Currently, it is my top contender for new favorite wine!
Bucket-list item #43 was a sunrise breakfast on the pontoon. Mission accomplished. We got up early on July 4th before the lake gets busy and had a lovely little sausage/egg/English muffin sandwich with fresh pineapple orange juice, and fruit. I hope we are able to do this a few more times this summer. What an awesome way to start the day!
On Sunday, we had planned to tackle that bike ride to Lake Eerie but we decided to take a raincheck. Literally. Rain would have affected much of our ride and why make it unpleasant when we don’t have to?
As you can see, it was a busy week. Hope you all had a happy and safe July 4th. Until next week, happy trails!