Just the Beginning

     So, after a few days of thinking it over and dwelling on the coming of another year in this CRAZY BEAUTIFUL life..... here I am! I got the notion in my head that I wanted to start a blog and share all the little crazy, interesting and lovely pieces of my days and life (past and present) with a small portion of the world. I have some great stories and unbelievable experiences that happen on a daily just about! But, all in good time.

      The basics:

1. My name is Jennifer, I went by Jenny for the majority of my life...then suddenly at 30, I was Jen by my own doing. Just seemed more grown up than Jenny. Little side note; My hubby has always called me Jennifer, even though I introduced myself as Jenny when we met.
2. I am a wife and I am a mother to three beautifully different boys.
3. I live in the "Mitten", you all know what that means!
4. I manage a pretty awesome little smokehouse restaurant in a suburban-ish farm town.
5. I love food! Like...I really love food and my size 18 waistline can tell you of all my foodie tendencies!
6. I am a redhead, I am Irish, and other European decent. But my love for Ireland and all things Irish is why I chose my blog title. It means "I Love This Life"

     And I do. This life of mine, like many others throws the hardest of blows at times. Then I stop and wipe the tears, or take a deep breath, or lock myself in the bathroom. Cause as they say, "Life is what you make of it" And at the end of each day, I'm remarkably blessed. Until I get mad...and then I'm cursed!

     

Now I am going to try my best and not continuously edit my posts. I have a horrible habit of over editing my words, when in all reality, they're fine. I'll just go with the flow of brain waves. Who cares if I'm babbling on in a blog. That's why I decided to do this. So I can babble on without judgement! My brain never shuts down or slows it's roll so I'm usually all over the place. I hate sleeping for the simple reason that there is just to much to get done and in most cases so much to read, learn about, and experience. Like my TV series on Netflix or Farcry 4 obsession. Can you consider it an obsession if you only get to do it once or twice a week. I'm stuck on The Originals right now. Yep, a vampire show. Who would have thought all these sexy blood sucking vampire shows were going to take over?

     Okay, so FOOD. I love it, I truly enjoy it, in a close second to my kids. It indefinitely reigns over my husband...Sorry Babe ;) Just kidding. I love to cook, and I'm no professional chef, but I impress myself  9 times out of 10. I'm a master at throwing things together with what I have available. Like Chopped with no time frame. So every few days I'll make a post of the food I've created at home or at work. I'll even post what I made for my hubby and I tonight. All in all....took me maybe an hour to throw it all together. 

 

 Dinner for two all from scratch! Red Wine Tarragon London Broil, with Caper Dijon sauce, Sweet Harissa Pickles, Chevre Scalloped Potatoes, Roasted asparagus, roasted parsnips, and 

Broiled Butter Pita bread!

So, here it all is. This is what's being digested in my belly right now! Yum....it was my first time making a london broil too. I'm fully immersed in my two James Beard books right now. I started with the beef section and he said to broil the meat, so I added my own little touches, and voila. And the pita bread was the smaller thick pockets. We ran down to the Middle Eastern market and grabbed it to go with dinner. While there, I also grabbed Moroccan Harissa, Capers, and Pine nuts. All the while my husband grilling me on what each item was and where it comes from and what will I do with it. I honestly don't know where pine nuts come from. I just know I like them toasted and in pasta and salads. Harissa I had heard of plenty of times, but never tasted or used it. In the case of my pickles....Harissa, red wine vinegar, garlic, salt, pepper, and sugar with fresh cukes. they were delightful by all means. And easy as pie to throw together!

If you want to try it. Here's what i did, I rubbed the beef allover with salt, pepper, and tarragon. Then sparingly, drizzled some Cab Sauvignon over it and let it sit out for an hour. Broiled on high about 4 inches from the broiler, for 4 minutes on each side. Beard insisted that this cut needed to be rare (which I don't like) but mine turned out mid rare. Slice the meat paper thin at a sharp angle, and serve on crusty bread with a pungent sauce. It was phenomenal, and I'm happy I tried it!

Most of my food knowledge has come from my mother, but even she says I can out cook her any day now. Very nice compliment coming from this remarkable woman who knows how to do everything and anything!

Since it's so late, I'll end my post with a goodnight. This chick still has work clothes to wash and some spreadsheets to conquer!

Kind Regards,

Jen