The merry-go-round ride continues and once again it's Friday. My house is upside down and showing severe signs of neglect as all I've done this week is run in and out. Finally, I'm home, and plan to stay here for a bit.

So here I sit, once again without much of a voice due to the world's longest cold. Seriously, I just can't get rid of this thing. Just when I think I'm almost over it it comes creeping back. Can't have much to do with too little sleep and too many 5 a.m. mornings, now can it? Not to mention a test yesterday that parralleled the boards in difficulty.

But, ahh... The weekend's here. And I think my older two have schemed up a plan to go spend the night at Grandma & Grandpa's which leaves my Saturday wide open. Hopefully I can whip this house back into shape while still spending an adequte amount of time with my feet up. Yes, I'm a dreamer.

I had an ultrasound this morning and the baby was so active the tech was having a hard time getting measurements. It took her awhile and at one piont she commented, "If this baby comes out this active you're going to be in for trouble." Oh? Sounds like one of the family to me.

Oooh, mom's aren't meant to lose their voice. Let me vent here for a moment: it's not fair. The kids completely ignore me when I try to talk to them and Lydia just laughed at me and said, "It's kind of funny when you yell."

Thanks. I'll just take a bowl of chicken soup a good book now, please.

Caramel Apple Pork Chops

Here's the recipe I mentioned in the post below... Perfect meal for a cool fall day! (I increase all ingredients a little to make about six pork chops). Enjoy!

INGREDIENTS:

4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)


DIRECTIONS:

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.

2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot skillet. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.

3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.

4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Hello, October

I'm enjoying this gray, cold October morning over here. It looks like a good day to tackle some projects around the house and clean out some corners. I admit, I'm really liking the cooler weather- I feel like I have a lot more energy and inspiration... exactly what I've been severely lacking since the start of the school year.

But today... today I feel like overhauling my room and the kids rooms, packing away shorts and summer shirts and pulling out the fleece pajamas and cozy sweaters. I feel like lighting my pumpkin spice candle and letting it's aroma fill the kitchen. I'm in the mood to use up some of the apples from my parent's tree and make a hot meal of carmel apple pork chops.

Autumn is a nostalgic time. Crisp breezes that bring me back to cross country meets and football games. Falling leaves to press between pages in a book and make collages with the kids. Hot apple cider steaming from a mug that always reminds me of the first fall my husband and I lived as a married couple. Big sweaters, extra blankets on the beds, and hot breakfasts.

Ah, fall is definitely upon us! And I'm loving it.