Crepe Cake Layered with Blueberry Gelee and Lemon Curd

This week my baby boy is turning 8.  He was just a baby when I started this blog, I was looking for an outlet that was not all about babies.  He was a baby and his big sister was a toddler back then and I felt like all I did was change diapers, clean the house, and cook.

Actually, there was not time for much else!  Because I was already cooking I figured I could find 10 minutes every few days to set a type out a recipe that I had tried, and to log recipes because my brain was so fried I could not remember a thing.   Truth be told I never did really find 10 minutes for uninterrupted blogging, it never failed I get a few words in a I hear "MOM".  those days have passed an I can get 10 minutes without "MOM"....ooooo, never mine, BRB.

okay where was I...

Now that L is turning 8, and I am about to graduate college and set for the CPA exam, and heading back into the working outside of the home world, I find that life has taken over and the blog has been neglected (trust me I am still cooking).  Moments like this week where I make lemon curd and blueberry gelee with my boy, and then 100 crepes, and assemble all the bits and pieces together I hear the blog calling my name again.

L asked for a crepe cake with berries and lemon curd and this is what I made...

~Crepe Cake Layered with Blueberry Gelee and Lemon Curd~

Things to try

Things that the kids (and I) would like to try.

Chicken and dumplings 

Menu

• beef short ribs braised in plum sauce on home made rolls with black kale
• oven fried breaded chicken breast with salad
• chicken and broccoli stir fry
• tempura shrimp

Menu

• Breaded Chicken thighs with roasted vegetables 
• Herb roasted Chicken thighs with steamed broccoli 
• Cabbage soup
• Tomato Soup
• Chili 

Bacon Wrapped Pork Loin

My Daughter LOVES pork and for her the idea of wrapping bacon around a pork roast was as exciting as a bucket of Halloween candy.  




1 pork loin roast
Thick cut bacon 
1/3 cup soy sauce 
1/3 cup brown sugar
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon pepper flacks 
1 tablespoon rice wine vinegar 

Wrap the pork loin in bacon. Place in an cast iron pan.  Combine rest of ingredients in a small bowl; stir well.   brush the sauce on the bacon wrapped loin and place in a preheated 375 degree oven.  Bake until the pork loin reaches 150 degrees inside, basting with the sauce every 20 minutes or so.  If the bacon starts to darken too quickly, tent the roast with tin foil.

once the pork has reached an internal temperature of 150 degrees remove from oven and let rest for 15 to 20 minutes before slicing.   

I served this with roasted cauliflower and mashed potatoes.  

Breakfast Skillet

This is the best breakfast skillet I have made so far and I have made many.  I sprayed Pam on and lined a small hot cast iron skillet with sliced potatoes and topped with chopped kale, added a small amount of water and covered over medium low heat.  on another pan I sauted onion, red pepper, and chopped canadian bacon.  once done to my liking I put them on the cooking potatoes and then checked for done-ness on the potatoes.  Once soft I added some putter along the edge of the pan to melt down to brown that potatoes and put a little sharp cheddar on top and covered.  I cooked 2 medium eggs on the pan I cooked the onions and placed on top of the whole skillet.  Then invert everything onto a plate and eat with some hot-sauce.  yum