summer of  2020... the one where there’s a pandemic and quarantine

Sooooooo, it’s been a while and we’re in the middle of a pandemic but life is beginning to return to some normal.

Rory and Rudder are at school senior and sophomore year respectively

Rye started sophomore year at BL last week. She had three weeks online, two as half days in person and then full time. Although you could choose to keep your kid home all year and go online. Nope! Too important be learning all the other lessons kids learn at school beyond academics

Reid heads back to Tech Saturday to start junior year.

And now it's July 2022 and I just figured out ow to sing into the blog again! I saw that I never published the entry from Quarantine so I'll just add on to it. 

Here's the quick rundown on life since lockdown:

• New dog Spring break of 2018!  Mac the poodle/terrier mix that kept us laughing during Covid!
• Becca was diagnosed with Ovarian cancer in O=November of 2019 and fought it hard until it finally took her November 11, 2021. We just had her first birthday without her here yesterday. We met with David and his family at her columbarium at St. Joseph's in Richardson and prayed and sang happy birthday. Then had a fun dinner at Mi Cocina. Regis and I ordered vegetarian in her honor!
• The big tree "Tree Beard" is coming down today. he's been a good defender of our home the entire time we've lived here. But he's been dropping branches and finally dropped one so large it took out a limb on the breezeway tree. It was a blessing no one was under it when it happened. it's sad but we're leaving his big stump as a table! We also have several slices from him for each of us. I might make a Christmas ornament out of one!
• Rory graduated ND May of 2021 and is beginning SMU law school in the fall
• Reid has one more semester left at TT. He had a great semester in ROME fall of 2021. W got to visit for a week. And he's going to be part of the ACS at Jesuit this coming school year. 
• Rudd will be a senior at X. He had a summer study in Rome and came back last week and brough us all wonderful gifts and a horrible cold as well. We all got sick at the lake but are on the mend.
• Rye will be a senior at BL. SHe's working at the studio front desk and is going to be a football trainer this year! 

MEALS FOR THE WEEK   January 22- 28th

MONDAY:

Breakfast: Overnight Oats: http://www.breakfastfordinner.net/overnight-oats/

Lunch: Kids choice

Dinner: Ragù alla Bolognese http://theeverykitchen.com/ragu-alla-bolognese/


TUESDAY:
Breakfast: Cinnamon rolls in fridge

Lunch: choice

Dinner:   Lemon Feta Chicken from the scramble 

Prep Time: 10 minutes    Cook Time: 30 minutes    Total Time: 40 minutes

This 5-ingredient chicken dish is tangy and succulent and so quick to prepare. It’s become a staple in the home of my friend Deb Ford (her girls often request it!). Serve it with Light Potato Salad and Green Beans with Lemon and Garlic. - Aviva

Ingredients for main dish 

• 2 1/2 - 3 lbs. boneless, skinless chicken breasts
• 1/2 lemon, juice only, about 2 Tbsp.
• 3/4 tsp. dried oregano, or 2 tsp. fresh

• 1/4 tsp. black pepper
• 1 cup crumbled feta cheese

Ingredients for side dish - Light Potato Salad 

• 1 1/2 - 2 lbs. Yukon Gold or white potatoes, peeled and chopped into 1-inch pieces
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. reduced-fat mayonnaise (or use any variety)
• 1/2 tsp. minced garlic, (about 1 clove)

• 1/4 tsp. salt
• 1 lime, juice only, about 2 Tbsp.
• 1/4 white onion, finely diced (about 1 cup)
• 1/2 - 1 cup fresh flat-leaf parsley, or use cilantro, finely chopped, to taste

Ingredients for side dish - Greek Olives 

• 1 cup Greek olives

Preheat the oven to 350 degrees. Cut the chicken breasts in half crosswise, and if they are very thick, pound them to an even thickness with a mallet. (The breasts don’t need to be very thin, but they will cook more evenly and quickly if they are flattened a bit.)

Place the chicken in a baking dish. Drizzle it with 1 Tbsp. of lemon juice. Sprinkle it with the oregano and pepper. Top it with the cheese, and then drizzle it with the remaining lemon juice. 

Bake the chicken for 25 - 30 minutes, uncovered, until it is just cooked through. (Meanwhile, prepare the potato salad and the green beans, if you are serving them.) (Check with a meat thermometer or a sharp knife. Chicken should have an internal temperature of 160 degrees and/or no longer be pink inside.)

Slow Cooker and/or Instant Pot Directions: Place the chicken in the slow cooker. Drizzle it with the lemon juice. Sprinkle it with the oregano and pepper. Cook on low for 6 - 7 hours or on high for 3 - 4 hours. Top the chicken with the cheese for the last 15 - 30 minutes of cooking. 
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Do Ahead or Delegate: Cut and pound the chicken if necessary and refrigerate, juice the lemon, crumble the cheese if necessary and refrigerate.

Scramble Flavor Booster: Use extra lemon juice and plenty of freshly ground black pepper to season the chicken.

Tip: One more reason to love this recipe: Feta cheese, in addition to being incredibly flavorful and versatile, has less fat and calories than most other cheeses.

Serve with Light Potato Salad

Boil the potatoes in lightly salted water for 15 minutes, or until they are fork tender.  In a large serving bowl, whisk together the oil, mayonnaise, garlic, salt, and lime juice.  Add the cooked potatoes, the onions, and the parsley or cilantro.  Toss it thoroughly and chill it until ready to serve.

Serve with Greek Olives

Serve it with Greek olives.

Nutritional Information Per Serving (% based upon daily values)

Calories 270, Total Fat: 6g, 9%; Saturated Fat: 4g, 18%; Cholesterol: 125mg, 42%; Sodium: 330mg, 14%; Total Carbohydrate: 1g, 0%; Dietary Fiber: 0g, 0%; Sugar: 1g; Protein: 46g

Nutrition with side dish(es): Calories 495, Total Fat: 18g, 27%; Saturated Fat: 5g, 23%; Cholesterol: 125mg, 42%; Sodium: 880mg, 37%; Total Carbohydrate: 30g, 9%; Dietary Fiber: 4g, 15%; Sugar: 2g; Protein: 48g

WEDNESDAY
Breakfast: waffles

Lunch: Choice

Dinner: https://southernbite.com/slow-cooker-beef-tips-rice/?hc_location=ufi

THURSDAY:
Breakfast: waffles

Lunch: Choice

Dinner: Pasta Night




FRIDAY:
Breakfast:

Lunch: Choice

Dinner: Order out


SATURDAY:

Sunday Dessert: http://theeverykitchen.com/southern-style-strawberry-buttermilk-biscuits/

How many years?

Has it been since I posted?

Rory is now in his second semester as a freshman at Notre Dame. We loved having him at Christmas!

Reid is a senior at Jesuit. I just dropped him off at work at Liberty Burger. He's been working there since the beginning of Junior year. His BFF Daniel was working there at the time, so Reid thought it sounded fun! He's gotten all his college apps in ~ ND, Fordham (his #1 choice) Chicago Loyola, Baltimore and Spring Hill. I'm very curious what his choice will be. He's headed to Italy over Spring Break just as Rory did last year. We had Mattia stay with us this fall and Reid will be staying with his family in Milan.

Rudder is a junior and just finished up his second time acting in Jesuit One Acts. He was also in Jesuit's production of The Outsiders in the fall playing the policeman and a soc. He is still just as close to his posse as ever1

Riley is in 7th grade, part of the choir, musical (Beauty and the Beast as a servant) and girl scots. She also dances at the studio on Wednesdays in MT class.

We're almost done with the big kitchen and family room switch. We've used Holter Homes and even though it was supposed to be done for Thanksgiving and there's still a lot of trim / finishout to be done, it's beautiful! Regis is cooking a pot roast right now and I'm going to make an iron skillet cookie for dessert! YUM!

It's my second year owning the studio. We just tried an experiment yesterday... Jessica is the new Company Director and we had showcase yesterday, 5 weeks before our first comp, as a dry run with the teachers acting as judges. We also had a lovely dessert reception put together by the moms. I think in the long run it will pay off even though I had a huge panic moment when the girl literally did not know the entire last part of production.

We have a "new" dog (for two and a half years now) Shakespeare! He's a standard poodle who we all love even though he can be feisty!

Enough catching up for now... time to make dessert!

Carnival Weekend 2014

September 2014


This week our neighbors down the block for 12 years moved to Arkansas. I didn't realize how much I would miss them until I drive home passing the moving truck and saw their Big Green Egg sitting out on the front lawn waiting to be loaded up. That Egg provided many neighborhood meals, contests, and good times. We had one neighborhood progressive dinner and now that they're gone I'm sad we didm;t do it again. We talked about it... a lot. Talya even tried but we're so busy now with the two older boys at Jesuit we could't commit.

Now I wonder who is going to be the glue for our neighborhood? Start the parties up? Is that Regis and I?

It's a busy weekend here, it's Bingo / Carnival at STA...Rudd's last one and the first one in seven years that Melissa and I didn't chair the pep rallies. Both of which were bittersweet.

Reid was so very excited for his first bingo night back as a Freshman. (It's a very big deal for the freshmen to come back and see everyone.) But when he arrived he found out that most of his class was at the BL football game. He was so disappointed so I took him and two other Jesuit boys over to BL. The talk in the car on the way there was priceless...who has asked whom to their first Homecoming mostly. No sooner had I parked, after much searching for a spot at a busy bingo night, did I get a text from him asking me to come and pick him up. What! I haven;t even eaten, or visited, or had one of those really cold beers that I really never drink but at carnival taste sooooo good because it's so hot...and muggy...no matter what. every year.

I told him I'd leave in a hour which turned into two trying to gather the troops and spring Rudder and Jett from the dance. Finally Riley and I headed that way. Turned out most of his buds were at bingo and the game was only ok. His crew mates were there though.

Rudder attended his last carnival dance with his crazy bunch. Rudder, Joe, Jonathan, Jett, Matthew Garrett and Connor. A few of them have been together since preschool and as others have moved in they've become close. And so have the parents. We started the school year with a dinner at The Lot and there devised a plan for a monthly girl's night. Christine has September which is foot massages tomorrow night.I'm November and I'm thinking drinks at Veritas and bringing in dinner? I love visiting that place with Regis!

Riley's Girl Scout troop is performing in the carnival talent show today. A rhythm stick routine (done by moi!) to Imagine Dragons' "On Top of the World. Thanks Rory for the introduction to that band!

Spring Break 2012

SO, Rudder caught a glimpse of this blog as I was typing last night and begged this morning to see the picture on the front. He thought Riley was so cute like a little muppet! He asked if I had blogged about our spring break adventures, specifically their log ride adventure at Dinosaur Valley State Park...so here goes...

As we are trying to save money for a hopeful trip ti visit Rick in Brazil the summer of 2013 we stayed home this year a planned a STAYCATION :)

Monday: Dallas World Aquarium with the cousins James and Jacob, Hillary and Heidi.


Tuesday: The Lorax Movie with Grandmel

Wednesday: Dinosaur alley State Park with Regis, Grandmel and Gramps and Kate. We picnicked in the usual spot first so the kids could play on the swing set and climb on the rocks. Riley decided some boy was following her so she whacked with a stick and then hit him for good measure. Regis took care of that one. SHe apologized and he dealt with the mother. Whew! So the log ride. It had been raining a lot and the Paluxy river was higher than ever before, Usually even a baby can sit in the water its only a few inches high. Well, this year it was running and had a fast current. The first time the kids tired to cross they went without us as usual and Kate started to get swept away but RUdder held on telling her I won;t ever let you go! They finally got her up only to have Riley slip on the rocks and start to go! It as all very dramatic so Regis pulls off his shoes ( after I unkindly snapped) at him and runs in to get her (and so does grandmel) After that I take Kate across while Regis takes Riley and it was HARD! I was nervous especially on the way back because I knew how fast the current was running, the rocks are slippery and you're trying to get across one way while a heard of people are on the same rocks trying to get where you're coming from!

SO we move on the the second crossing spot downstream which is even wilder because the rocks are farther apart but we make it across, it's Riley's favorite because there are little inlets to swim in and all she wants is to be in the water. After a while I realize I cant see the boys anymore...hmmm. SO we head back across (again very scary but people were helping each other out this time...I'll take your kid you take my kid) and Regis heads down to the third spot to try and find the boys. When we do they had been on perhaps the grandest adventure of their lives. The kind of adventure that it's very good a mother does not know about as it's happening! :)

The had found a large log in the water and dislodged it. It was long enough for them all to sit on it or hang on and float. Which is just what they did! Reid had procured a walking stick as we set off to the river and they took turns using it to guide them way down the river! It was like Huck Finn and Tom Sawyer which is exactly what they said. Never mind there were very deep spot where they could have drowned or at one point they got stuck in the middle on a sand bar and had to work together to figure out what to do or that they were sure I would be angry... it was all very scary and very exciting and EXACTLY the kind of adventure every boy needs!!

Thursday: We had a down day so we could all recover although the kids did sleep downstairs. Reid stayed up until 4:00am! (riley and rory gave up at 12:30 am and came to bed)

Friday: Science and Nature museum but all but Rory were so tired from the night before that we skipped the Nature museum after the usual PB&J sandwiches in the car and headed (the whole five minutes) home.

Saturday: was the usual stuff, karate, working on the house but it WAS St. Patrick's Day too so we cooked five corn beefs, ten pounds of potatoes and more so that we could have everyone over and had a wonderful dinner out on the back porch!

Sunday: was the best, we just hung out at home, no chores, no cooking just leftovers. We all worked to clean up the backyard and planted some herbs that Riley and bought at home depot using a gift card thank you very much! Basil Cilantro and oregano (i think!)

The it was back to work on Monday. :)

Hard day/ Good Day

3/23/12:
Rudder came home with his first detention today for not having his log book signed. It was SO very sad. Then NOTHING went his way after that. He wanted a cup of his favorite tea and started to make it in the keurig only to discover there was a coffee pod still in there ruining his tea...and it was the last bag of the tea.I made a quick call to R though who was heading to the grocery store and he picked up two boxes full of his favorites! Then we did make your own pizza (veggie style for lent of course!) and that helped him too. SO next Thursday the Allison Boys will be representing in Detention... Rudder for 30 minutes and Rory for the full two hours for six efforts marks. SO sad! I'm praying the detention doesn't knock Rudd off the honor list though!

Riley wanted to sleep on the floor by my bed so I made her a palate from which she repeatedly shouted her new catch phrase"I'm an inch worm!!" Right as she was drifting off she said "Mommy, I don't love to the very top of my heart, I only love God that much but I love you three squishes below that" It doesn't get much better :)

Scrambler: GRILLED CURRY LIME PORK TENDERLOIN

GRILLED CURRY LIME PORK TENDERLOIN

Ingredients for main dish
1 1/2-2 lbs. pork tenderloin, (or use boneless chicken)
1 lime, (use 3 Tbsp. juice and 1/2 tsp. lime zest)
2 Tbsp. fresh cilantro, chopped (optional)
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. canola or vegetable oil
2 tsp. curry powder
1/4 tsp. salt
1/4 tsp. black pepper

Ingredients for side dish - GRILLED BROCCOLI
1-2 heads broccoli, cut into spears (s)
1 Tbsp. extra virgin olive oil (s)
1 Tbsp. grated Parmesan cheese (optional) (s)

Ingredients for side dish - STEAMED RICE WITH CARAMELIZED ONIONS
1 Tbsp. extra virgin olive oil (s)
1/4 yellow onion (s)
1 cup white rice (s)
1/4 tsp. salt (s)
1/4- 1/2 tsp. curry powder (optional) (s)
2 cups water (s)

INSTRUCTION FOR PORK
Lay the tenderloin in a flat dish with sides, just big enough to hold it in one layer. In a small bowl, whisk together all the remaining ingredients. Brush or pour the mixture over the tenderloin, and flip the meat several times to coat it. Marinate it in the refrigerator, covered, for at least 30 minutes and up to 24 hours.

Preheat the grill to medium-high heat. (Alternatively, you can bake it in the marinade at 400 degrees for 20 - 25 minutes.) (Meanwhile, prepare the broccoli and the rice.) Grill the tenderloin for 20-25 minutes, turning it occasionally, until it is nicely browned on the outside and just a tiny bit pink in the middle of the thickest part, or has an internal temperature of 144 - 155 degrees. Slice the tenderloin to serve it.

Do Ahead or Delegate: Prepare the marinade and marinate the pork.

Scramble Flavor Booster: Add a little red curry paste or chili garlic sauce to the marinade.

Tip:

Pork tenderloin, the tenderest cut of pork, is a very versatile piece of meat. It is delicious both cut into medallions and sautéed, or baked or grilled whole, as suggested above.

Servings & Prep Time
Prep time: 10 minutes + time to marinate or chill. Cook time: 25 minutes
Servings: 6







SERVE WITH GRILLED BROCCOLI & STEAMED RICE WITH CARAMELIZED ONIONS
To grill broccoli, cut 1 - 2 heads broccoli into long spears. Toss or brush them with 1 Tbsp. olive oil. Grill the spears directly on the grill or on a vegetable tray or aluminum foil, flipping once (use tongs), until they are lightly browned, about 10 minutes. Toss the grilled broccoli with 1 Tbsp. grated Parmesan cheese, if desired.

For the rice, in a heavy saucepan with a tight-fitting lid, sauté 1/4 yellow onion, diced, in 1 Tbsp. olive oil over medium heat until the onions are lightly browned. Add 1 cup white rice, 1/4 tsp. salt and 1/4 - 1/2 tsp. curry powder (optional) and stir the rice to coat the grains with the oil. Add 2 cups water or broth, bring it to a boil, and simmer the rice, covered, for 15 - 20 minutes, or according to the package directions.