I've been taking a ton of pics lately. Mostly of Dechlan. That boy is just too cute. Here are some of my shots.

Our week started off okay I guess. Uneventful really.

Things just sort of started piling up.

My computer broke. Our car got wrecked in a car accident. No one was hurt. Then Nick found out that they are going to be releasing him from the military on a medical discharge.

We are spending our weekend trying to figure out what kind of courses/career he wants to get into once he does get discharged. There will be a lot of hard decisions coming our way.

I woke up this morning in a bad mood. No real reason. My day has just been adding to my bad day. My kid decided it would be a good idea to pour dish soap all over my bathroom floor, all over the bathroom really. That was fun cleaning that up.

Then he threw up all over himself. Once I got him cleaned up and snuggling on me, he threw up again. This time it was all over me.

This is not my day. I want to go back to bed and wake up to a new day that doesn't suck.

Today's daily love:

This is my one of my favourite things my mother in law makes. She's an amazing cook. 

I made this recipe last night. It wasn't as good as hers but it was still pretty damn good!

Ginger-Crusted Pork Tenderloin with Maple Mustard Sauce

Pork tenderloin is one of the most simple meats to prepare and is melt-in-your-mouth tender and juicy when properly cooked. To get the most accurate reading on an instant-read meat thermometer, insert it lengthwise into the centre of the tenderloin. Panko bread crumbs are a Japanese coarse dry crumb. If they are not available, grind oven-baked dry bread sticks or melba toast in a food processor to coarse crumbs. Store-bought dry bread crumbs will work, but tend to give a more sandy texture.

Maple Mustard Sauce

1 tbsp (15 mL) butter

1 small onion, finely chopped

1 tbsp (15 mL) all-purpose flour

1 cup (250 mL) chicken stock

2 tbsp (25 mL) Dijon mustard

2 tbsp (25 mL) pure maple syrup

1 tbsp (15 mL) soy sauce

Salt and freshly ground pepper

Ginger-Crusted Pork

1 cup (250 mL) Panko or coarse dry bread crumbs

1 tbsp (15 mL) ground ginger

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) freshly ground pepper

3 tbsp (45 mL) Dijon mustard

1 tbsp (15 mL) pure maple syrup

4 pork tenderloins (each about 12 oz/375 g)

    To make sauce, melt butter over medium heat in a small saucepan. Cook onion, stirring, for about 5 minutes or until soft and starting to brown. Sprinkle with flour and cook, stirring, for 1 minute. Whisk in stock, then mustard, syrup and soy sauce and increase heat to medium-high. Bring to boil. Boil gently, whisking, for about 5 minutes or until slightly thickened. Check seasoning. (Sauce can be cooled, covered and refrigerated for up to 2 days).

    For pork, preheat oven to 375°F (190°C). Combine bread crumbs, ginger, salt and pepper in a shallow dish. Separately, combine mustard and syrup and brush all over pork tenderloins. Tuck thin end of pork under to make even thickness and roll each tenderloin in crumb mixture, pressing to make crumbs stick. Space tenderloins apart on foil-lined rimmed baking sheet or shallow roasting pan, placing tucked end underneath.

    Roast for about 20 to 25 minutes or until internal temperature is 160°F (70°C) on an instant-read thermometer and pork has a tinge of pink in the centre.

    Meanwhile, reheat sauce in a small saucepan over medium heat, if necessary. Season sauce to taste with salt and pepper. Transfer pork to a cutting board and let rest for 5 minutes. Slice pork diagonally into 1/2-inch-(1-cm) thick slices. Place pork on warmed serving plate and serve sauce on the side.

I have an obsession with cookbooks. They're my healthy eating motivation.

I bought a bunch of new cookbooks this week. All for healthy eating of course. I really need to get my healthy eating habits back. I'm way of track these days.

My favourite cookbook that I bought is Weight Watchers One Pot Cookbook. Also, Now Eat This cookbook. I'm really excited to to try out a bunch of new recipes.

I might just have to start posting recipes again... I know I'm posting a recipe tomorrow morning. So be sure to check back tomorrow for a tasty pork tenderloin recipe tomorrow!

Do you have a favourite cookbook or recipe? Share it with me!

It's been a busy month or so. We've had a lot going on. We've had renovations going on in our condo. Actually, we still have renovations going on. They got interrupted when Dechlan brought home a cold from school. He was sick for about a week then I got it and it turned into a chest and sinus infection. My inlaws who have been doing the hard work in the condo got the cold too. I'm almost better and Dechlan is better. My inlaws are still sick though.

The renos are almost done. We got new floors and getting new baseboards. We're painting this week I believe. When it's all done I will post some before and after pictures. The floors look great. It's way better than our old, gross, ugly green carpet we had before.

So what else has been going on here? Well not a whole lot. The weather is gorgeous here, it's gotten really hot. Almost time for us to go camping, too! Nick and I are going camping without Dechlan sometime this month. We're going to take Dechlan camping next month when he's out of school. I'm pretty excited to take him camping. We found the perfect campsite last year. We're getting a bigger tent so it's not so cramped for the 3 of us. I'm really excited. I think Dechlan will have a great time.

So that's it for now.