Foodie Friday: All the Pork

A few weeks ago, I went to the store and bought 10 lbs of pork. For Nathan and me. Yep, all the pork.

It was pretty comical at the butcher’s counter. I told them I wanted to make a porchetta and would need pork tenderloin and enough pork belly to wrap around the tenderloin. They honestly looked at me like I was nuts. I pulled up the recipe on my phone and walked through the whole process with one of the butchers. There were text messages going back and forth with Nathan. There was a whole lot of “good lord, that’s a lot of pork!” I bit the bullet and bought the pork. I also promised pictures to the butcher the next time I was in the store.

In the end, it was absolutely worth all of the investment of time and money work that went into it. Not to mention we had tons of leftovers to enjoy over the past couple weeks. Don’t worry, it freezes well!

There were toasted and crushed spices.

Toasted Fennel Red Pepper

Mortar Pestle

There was scoring, rubbing, and wrapping.

Porchetta Wrapped

We let it sit uncovered in the fridge for about 24 hours. And then there was the cooking and slicing.

Porchetta Cooked


Porchetta Sliced

And after all of that, we finally dug in! We had it with porcini pasta the first night and Nathan has since made many, many sandwiches with the leftovers.

Porchetta Porcini Pasta

Porchetta Sandwich

He says the sandwich is definitely the way to go. He also made a rosemary garlic salt and garlic and crushed red pepper infused olive oil to drizzle and sprinkle on top. It’s legit. This was his baby and he did me proud!

We’ll definitely be trying this out again, possibly next time with a picnic roast. One thing I will note that is very important to follow in the recipe is to tenderize the pork belly. We didn’t have a tenderizer and unfortunately much of that delicious-looking skin was too tough to eat. Live and learn, right? Now go make some porchetta!

Sprint 2 the Table

Food for Thought

What has been your biggest food investment at home?

What I Ate Wednesday #79: Ravenous

I may not have caught up on my sleep, but I definitely made up for my lack-luster workout on Monday. I put together a killer full body workout that I’m hoping to share with you this week. I was set on really working up a sweat yesterday and I knew by taking my time, I’d be able to make it through no problem. Mind over matter.

That said, this workout made me absolutely ravenous for the entire day. That’s the sign of a good one!


MyOatmeal Wedding Blend Almond Milk

Frothy coffee is the best.

I could hardly get this breakfast made fast enough! I cook the egg whites before the oats and I’m pretty sure I ate at least half of them before adding the rest back in. It was also the last of my Wedding Blend oats.. darn they were tasty. And I’m in love with my frother. I can’t have a non-frothy cup of coffee anymore!


Hoisin Crackers Sweet Potato Tots Sriracha

Don’t be fooled by the perfect-looking egg.

Popcorn Indiana Aged White Cheddar

I’m a fan of pre-portioned snacks.. otherwise I’d eat 12 servings 😉

I was already heating up the oven to get my sweet potato tots nice and crispy, so I figured I’d also just throw an egg into a pan and get that in the oven too. Easy, right? Except when you want a runny yolk and forget that it’s in the oven.. so while this egg looks great, the yolk was wayyy too well done. Still tasted awesome with my leftover hoisin crackers from Monday’s dinner. Cheesy popcorn goes with the peanut sauce, for sure.

Afternoon Snack

Goji Ginger Reeds Kombucha

Booch and blankets.

Vanilla Almond Crunch Quest Bar

Another winning flavor!

I retreated to the sofa for the afternoon and tried to space out my snacks a little bit. Reed’s has quickly become one of my favorite brands of kombucha and I’m loving trying so many flavors of Quest bars since my win! This one was another good one, but definitely not as good as Cookies & Cream, Chocolate Chip Cookie Dough, and Double Chocolate Chunk. Obviously I baked it for about 10 mins and added some coconut cashew butter on top.


Chipotle Cherry Pork Tenderloin Brussels Sprout Wheat Berry Salad

I realize now that the sauce on the pork is not the prettiest sight.

Pork tenderloin is so easy and I love making it in the cast iron pan. The chipotle-cherry sauce [I almost always swap cherry for cranberry] was really good.. a little spicy, a little sweet. And I could never get tired of a brussels sprout wheat berry salad.

Night Cap
A little port wine.. you know, to help me sleep, obviously. Nathan insisted that I have a piece of dark chocolate to go with. I didn’t fight him 😉

I finally got my appetite suppressed as I went through the day but boy was I hungry! Now let’s cross our fingers that I have more energy today.

Giveaway Winner

Larabar Giveaway Winner
Congratulations, Katy! Please email me with your mailing address so I can make sure you get your prize as soon as possible!

Food for Thought

What’s your favorite meal of the day?
How do you satisfy your hunger on bottomless pit days?

What I Ate Wednesday #21 – The Last Anniversary

*Have you entered my Tropical Traditions coconut oil giveaway yet? It ends tomorrow and a winner is announced on Friday!*

Well, it’s not really the last anniversary, but last Thursday was our last dating anniversary until we get married! We celebrated 9 long wonderful years of dating, and while people really don’t celebrate their dating anniversary after they get married, I think we’re going to have to do something for the big 1-0!

I had some fun with my food so I couldn’t wait to share it with you today! Happy WIAW!
Spooky Snacks and Healthy Halloween Treats

Barr & Table WIAW Dark Chocolate Cherry Protein Pancake Waterfront Kitchen Baltimore Maryland MD Unibroue Brussel Sprouts Bacon Pork Ribeye Monkfish Osso Bucco Pumpkin Cake Taharka Bros Butter Pecan Ice Cream

In the midst of my dark chocolate cherry protein pancake obsession, but to make it anniversary special, the future hubs and I made sure to cheers each other over a mimosa.

Blueberry greek yogurt. Yet another obsession of mine that I just can’t shake. It’s the perfect bit of sweetness and protein to get me through the morning.

Salad with roasted pork tenderloin, tons of veggies, roasted red pepper sauce, and a little feta. Hey, I had to get a little fancy..

I’d been jonesing for a banana but seeing as how I was at work, the best I could do was a banana SOYJOY. I popped that baby in the microwave for 10 seconds and was in heaven! To my surprise, it really did satisfy my banana craving!

A night out at Waterfront Kitchen was in order. We’d never been there but had heard so many good things about this new-ish farm-to-table restaurant in our hood. First question: wine or beer? We opted for beer and went straight to Unibroue! La Fin du Monde is one of our all time faves.

Looking at the menu, we immediately noticed that the dishes were not very complex. We’ve been to restaurants 100 times that have wowed us in their menu descriptions, so the simple preparation of these dishes was a nice change of pace.

As a light appetizer, we shared a warm brussel sprout salad with bacon, onion, and microgreens. It was so tasty and rich! I’m glad we split it.. I don’t know if I could have finished it on my own! What we could finish, however, was our first beer. Onto another Unibroue; next we tried Don de Dieu. This was a new one for us and we loved it, but not as much as La Fin Du Monde.

Nathan order the pork ribeye with wild mushrooms, heirloom peppers, farm fresh kale, and blackberry demi glace. I opted for the monkfish “osso bucco” with stewed cherry tomatoes, onion, sweet potato, and wilted Swiss chard. As I mentioned, the dishes seemed to have a simpler preparation which left it to execution. Spot. On. The dishes were flavorful and perfectly cooked. We couldn’t have asked for more enjoyable bites!

We finished our dinner with some coffee and the dessert special of the night: pumpkin cake with local butter pecan ice cream. Not too heavy and not too sweet; the perfect ending to a wonderful meal. (And a delicious halloween treat!)

Do you see Nathan ready to dive into dessert? 😉 Seems to always happen with dessert!

Pumpkin Cake Taharka Bros Butter Pecan Ice Cream Waterfront Kitchen Baltimore Maryland MD

Food for Thought

Do you prefer to go out to dinner for special occasions or have a romantic meal at home?

We always go out for our anniversary but stay in for Valentine’s Day so we don’t have to deal with all of the craziness!