Wednesday, April 8, 2009

Random #20

I've decided not to give my Random posts a name other than "Random #[insert current number here]"...because when the fancy strikes me, it's never on the day I schedule. I am assigning the arbitrary number of 20, because I don't want to go back and count what actual random day we are on. So, # 20 here we go:

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I think I should start with a confession. I've had two beers. An amount that typically has no effect on me, but tonight (as I am writing this on Tuesday night. Don't worry, I'm not a morning boozer) I feel like I've consumed a whole bottle of wine...and a few shots. Let the par-tay begin!

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This past winter, we had to move around our living room furniture to accommodate our Christmas tree. This meant the TV stand (with receiver, record player, CD player, and Wii) collected dust in a corner of our tiny bedroom...until now. Today I moved it back to the living room - but that meant I had to move the big couch, the little couch, and the ridiculously heavy coffee table (I think it was originally intended for a Wookie frat house). And since Peanut's birthday party is a mere 11 days away, I figured the crap collecting desk dining room table could go to the basement now. Though, I'm saving that big project for when ShankRabbit can help. Peanut doesn't know how to dial 911 just yet.

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I made a kick-butt pork roast today.
*looks to see what part of the pig a pork roast comes from...after 5 minutes of searching, realizes it said "shoulder" on the packaging. Saddened I cannot make intended butt / rump joke*
And because I like you, here is the recipe (I would love to give credit where credit is due, but I can't remember where it came from):

Plagiarism Pork Roast
1 pork roast (4-5 pounds)
1 garlic clove, halved lengthwise
1/4 c. maple syrup
1/4 c. brown sugar
1 Tbsp corn starch
1 Tbsp Dijon mustard (I used what I had on hand: Jack Daniels horseradish mustard)
*optional* about a 1/4 tsp of Sriracha...because we put it on practically everything in our house.

Preheat oven to 325 degrees. Rub roast with garlic and discard the clove halves when done. Sprinkle salt and pepper over roast. Put on rack and bake for 2 hours (this is where I got creative with a metal wok rack and a Pyrex baking dish. Worked great!). Mix rest of ingredients together and cover the roast with it. Bake for an additional 30-45 minutes or until the internal temperature reads 155 degrees. Let rest 10 minutes before slicing. Supposedly serves 6 (bahahaha...more like 3-4).

For feeling like I'm buzzin' I did an AMAZING job at recalling all the details of this recipe with no visual assistance.
I better re-read this tomorrow and make sure I didn't just give you a recipe for a shepherd's pie truffle. Or feet.

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I use the oven a lot. You'd think with all the baking and cooking I do, I'd remember to preheat the darn thing - especially when the first direction is always "preheat the oven to..."
I forget every time.

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ShankRabbit is at his desk, playing a computer game. I stretch and without missing a beat he says, "SOOOO BIG!"
Can you tell we have a kid?

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Leave a comment on Code Monkey Daddy's blog to enter the "Song About You" contest. No purchase necessary.

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Dance Party Time!
(Have no idea what I'm referring to? the bottom of this post)

Artist/Band: New Radicals
Song Title: You Get What You Give
Kid-friendly?: Sorta...there is one swear at the end of the song


Call Me Cate said...

I laughed at the "so big", haha. Yes, you're right, you must have a kid because that's never been used in our house. Until tonight. I'm totally gonna throw it out there when Joe yawns, see how it flies.

ciara said...

men never really grow up. there's always an extra kid in the house hehe :)

Otter Thomas said...

I have never preheated an oven either. It hasn't hurt me yet.

Kerry said...

Ah, yes, the Wookie Frat House...I remember our days there fondly.

I made a pork roast this week too! Weird...