Good morning! I totally forgot to blog last night :) Nick and I ate dinner and then started a movie – next thing I knew, I was asleep! The movie was pretty good, though.
Yesterday afternoon, I had a ww chocolate smoothie with frozen cherries.
I needed this to fuel me through the laundry and the baking project! Details to come later :)
Since it was so nice yesterday, I knew we needed to use the grill for dinner. We marinated a pork loin in a caribbean jerk marinade and Nick grilled that to perfection! We also had some grilled zucchini and some peas ‘n’ bulgur (instead of peas ‘n’ rice). Every now and then, we like to make a Caribbean feast – we had some awesome food while on a cruise a few years ago and we try to recreate it :)
We found the jerk marinade online but it’s basically a whole onion, some scallions, a little oil, some soy sauce, jerk seasoning, salt, and vinegar blended up in the food processor. The onion in the marinade makes this sweet crust on the meat when it’s grilling and it’s delicious.
The peas ‘n ‘ bulgur had:
- 1 slice turkey bacon, diced
- chopped onion
- 1 cup peas
- 1 cup bulgur (I cooked the 1 cup bulgur earlier in the afternoon – put bulgur in a heat proof bowl, bring 1.5 cups water to a boil, pour over bulgur, and let sit until cooked). Easy!
- 1 tbsp tomato paste
Somehow we ended up with lots of Easter candy after getting some groceries yesterday, so I had some of my favorites (another Forbidden Food, actually)
I also had some starburst jelly beans and a reese’s egg that somehow did not get photographed. Needless to say, I had a bit of a sugar overload last night.
Be back later for breakfast, lunch, and some reflections on this Forbidden Foods challenge.