AND...he cooks

You'll be happy to know that, for better or worse, the Mom Mobile is back in action--better because it's always good to have a working vehicle and worse because having a working vehicle means I had no excuse not to drive to Camp Mo-Something-Or-Other on Friday where I had to share a bathroom with no less than 150 teenage girls. (Shudder.) On the other hand, at least there was an actual bathroom (as opposed to a hole in the ground) and I wasn't sharing it with 150 teenage boys. (The mind boggles...)

So Mr. Fix-It saved the day again. And as if that weren't enough, he made dinner tonight. (I know, ladies, he fixes things and he cooks?) It's no secret that he's a meat-and-potatoes guy. He is, after all, from Idaho. (From my dad's hometown, in fact, which, contrary to my sisters' erroneous opinion, does not mean I married my father. I mean, sure, they're from the same city and they both have the same selective hearing and mysterious taste for rubbery bites of animal fat, but let the record show that, unlike my husband, my father does not have a mechanically-inclined bone in his body. Sorry, Dad, but I saw you try to fix the dishwasher. It wasn't pretty.)

It isn't often that K actually gets to eat meat and potatoes, though. Well, I should clarify. Potatoes, yes. Meat, no. Mostly because I am morally opposed to...touching it. In its raw form at least. (Now, before you start judging me, let me just say that there are plenty of distasteful things I will touch. And have. I am this family's Designated Vomit Catcher, for example. And where was K when Liv was a toddler and decided to take off her diaper during her nap and get all Jackson Pollack with her poop? Yeah, exactly.)

Anyway...what was I talking about? Oh, yes, dinner. Here it is in all its glory (K's original little-of-this-little-of-that recipes too)...

Herb-Encrusted Pork Loin:

Or as Asher calls it and any other form of meat: "Kimmy". (No, I don't know why.)

• 2-pound pork loin (serves 4)
• Olive oil
• Kosher salt (lots)
• Rosemary
• Parsley
• Basil
• Onion
• Garlic

Rub meat with oil, salt, and spices. Refrigerate for at least 2 hours. Bake at 450 for 15 minutes. Reduce heat to 300 and roast until internal temperature registers 150. Rest for 10 minutes and serve.

Cheesy Garlic Mashed Potatoes:

• Idaho russet potatoes (enough for leftovers)
• Butter (not margarine)
• Sour cream
• Mozzarella cheese
• Parmesan cheese
• Garlic (fresh)
• Salt
• Pepper

Peel and boil potatoes until tender. Mash by hand and add remaining ingredients. Serve immediately.

Comments

[llilli]

the recipes look yummy! i broke into a hearty laugh thinking about you marrying dad -- which, by the way, you kinda did. not a bad thing-- i'm just sayin'....