Wednesday, the baby and I got out for a bit. We enjoyed lunch with two of my friends (Tara and Liz). Tara and I are both on maternity leave, and our two beautiful daughters are only 4 days apart. People kept asking us if the girls were twins. And we'd kindly reply, "No, but they are 4 days apart." It's kinda neat. (Tara is also the one I share a belly pic with back at Christmas.) The funny thing is some people even jokingly bet about which of us would deliver first. Kennedy came first on Jan. 29 and 4 days later, Jordonna made her wonderful appearance. After lunch yesterday, we took the girls up to school so everyone (minus the kids) could see the new additions. It was a nice day, and I still feel the same about going back to work as I did before our visit. I'd do anything to be able to stay at home with Jordonna.
1 comment:
You have such a beautiful family. What a cute little new addition. Thanks so much for stopping by my site (Mommys Kitchen) Here is the recipe for the City Chicken it is actually a pork dish who would of guessed. I have not made it for my blog yet, but i do make it quite often. sorry about posting it here I could not find your email. Ü
City Chicken (Pork)
This is an old fashioned mock chicken dish. Although it’s named “City Chicken” It’s actually made with tender boneless pork.
2 lbs Boneless Pork, cut into cubes
½ Cup Flour
½ tsp Garlic Salt
¼ tsp Pepper
¼ Cup Butter or Margarine
3 T. Vegetable Oil
1 Envelope Onion Soup Mix
1 Can Chicken Broth
1 Cup Water
*Serve with Hot Mashed Potatoes or Rice
Cut pork into bite size cubed pieces. Combine flour, garlic salt and pepper on a plate. Roll pork in flour mixture until coated. In a large skillet, heat butter and oil over medium heat. Brown pork, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Reduce heat cover and simmer for 30-45 min or until meat is tender. If desired, thicken the pan juices and serve over mashed potatoes.
* 1-2 Tablespoons cornstarch to equal amounts of water can be uses to thicken gravy. Or you can mix flour and water to make a paste then add to boiling gravy till thickened.
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