Here is an update:
January:
Tax's, Tax's and more Tax's!! My main focus this month was to get the church's 2008 tax's, W-2's and 1099 forms filed and sent out along with all the tithing contribution statements. Needless to say I had no idea what I was doing but the Lord helped me through it all! They are all signed, sealed and delivered!
I got to go to the Celine Dion concert in Birmingham with my two sisters, step-mom and aunt! It was a lot of fun and Celine was beautiful! I had tons of flash backs to my dancing days and wish I would have done a solo to one of here songs"Because you loved me"...I would have dedicated it to my Nana.
Our women's retreat caped the month off "Connect 09" It was so fun and I got to learn some really interested things: my personality type, how to be ministry focused in everyday life and how important it is to take care of our bodies (thanks Jenny Hord)! Jennifer our pastors wife did an amazing job with planning every detail and I am so lucky to be able to work with her. Great job Jenn!February:
I recommitted to my eating/weight loss program this month. So far I have lost 34 pounds but stopped trying when the holidays came so I am back on the program with 25 more to loose! I'll keep up posted.
Robby was, as always, Mr. Romantic for Valentine's! We had a nice relaxing night in and he made a great dinner that he found of the Olive Garden's website. See below:
Roast Pork Loin with Grapes and WineIngredients
3 tsp garlic, chopped
3 Tbsp fresh sage leaves, chopped
1 1/2 tsp Kosher salt2 tsp black pepper, coarsely ground
4 Tbsp extra virgin olive oil
3 lbs center-cut boneless pork loin
1 cup dry white wine
1 lb red & white seedless grapes
Procedures:
Preheat oven to 375º F.
COMBINE garlic, sage, salt, pepper and 2 Tbsp of oil in mixing bowl; evenly coat pork loin.
COAT large baking pan with 2 Tbsp of oil. Place pork loin in baking pan; cover pan with aluminum foil. Place in oven and roast for approximately 10-15 minutes per pound or until temperature reaches 155º F (medium well).
REMOVE foil; roast additional 15 minutes or until well-browned. Remove pork loin from pan and place on cutting board. Let stand for 10 minutes.
PLACE pan used to roast pork on stovetop over medium heat. Add wine. Using spatula, scrape bottom of pan to release drippings. Add grapes; cook until soft and wine is reduced by half.
SLICE pork loin into 1/2” slices and place on serving platter. Pour grapes and sauce over pork. Serve immediately.
COMBINE garlic, sage, salt, pepper and 2 Tbsp of oil in mixing bowl; evenly coat pork loin.
COAT large baking pan with 2 Tbsp of oil. Place pork loin in baking pan; cover pan with aluminum foil. Place in oven and roast for approximately 10-15 minutes per pound or until temperature reaches 155º F (medium well).
REMOVE foil; roast additional 15 minutes or until well-browned. Remove pork loin from pan and place on cutting board. Let stand for 10 minutes.
PLACE pan used to roast pork on stovetop over medium heat. Add wine. Using spatula, scrape bottom of pan to release drippings. Add grapes; cook until soft and wine is reduced by half.
SLICE pork loin into 1/2” slices and place on serving platter. Pour grapes and sauce over pork. Serve immediately.
It was great and we enjoyed hanging out together!
Of course the big event for February was getting ready to run the Sea Side Half Marathon that we committed to do back in the fall. My friend Claire and I have been training mostly together and along with our husbands. It's next Sunday and I am really excited about it. The training has been hard...I am not a runner...but I am working on it! Much prayer will be needed on March 1st at 7 a.m.!
