At the beginning of spring break last week the grass was just a bit of nearly crunch tan scrub on the ground. By the week's end we were back to a vigorous green that seems to be growing fast enough that I could almost see it getting longer. The bush in our front yard has donned her light pink, delicate bonnet of flowers that herald in the new season. It always feels my heart with light and joy to witness it, even if for a brief time.
It was lovely most days, though we did get enough snow on one day that I think my husband might had to have done some snow shoveling. There were enough sunny days that I could dye some more fabric. Here it is, my fabric "baking" in the sun. This fabric will be made into flag bunting for our graduation party next month. I found an amazing deal on double fold bias tape on Amazon. It is going to be very colorful and bright. That will make me happy, too.
This was last night's low cal, healthy dinner. I served roasted brussel sprouts with garlic, Parmesan and balsamic vinegar reduction along side the honey garlic pork chops.
Honey Garlic Pork Chops
via: Spark People
1/4 + 1/8 cup honey
3 tbsp soy sauce
6 cloves garlic, minced
6 pork loin chops, boneless, trimmed of excess fat, 4 oz each
In a shallow dish, whisk together honey, soy sauce and garlic.
Coat chops in mixture.
Reserve left over honey mixture for basting.
Place chops on greased grill over med high heat, close lid and cook. basting 2 times. (I cooked mine in a skillet on the stove.)