The Single-Digit Countdown Begins!!

I just realized something. There are only 9 DAYS UNTIL CHRISTMAS! We’re into the single digits people…this is big time – full on Holiday mode.  This is when the fun begins and people really bring on the Christmas cheer – it’s my favorite time of year! Sorry that rhyme was dorky, but I’m dead serious.


I’ve been downplaying my excitement and love for this holiday.  Not on purpose, though.  I’ve been so busy that I didn’t even stop to realize that Santa is making his trip from 1 Reindeer Lane in only 9 days!  Yes, I still slightly believe in the magic of Santa, his Elves, Rudolph, Frosty, etc.  (this coming from a gal who believed in Santa until 6th grade – a little old, I know) Even though I’ve finally come to accept the truth, there’s still some of the magic and imagination that will stick with me forever. I mean, why would you not want to be able to enjoy all of this just as much as you did when you were little?

Christmas socks

Photo Credits

Sorry for the tangent…I just spent time last night with friends/family that I’ve spent my whole life enjoying this special Holiday with, and it made me realize that it’s that time of year again! I’ve also been listening to Christmas music all morning and preparing for all my shopping this weekend, and I’ve officially gotten into the spirit.  No more Scrooge-y attitudes fo me.

Now I’m going to rewind because I had some really good food yesterday…

Lunch: BBQ Brussels sprouts with leftover pork tenderloin and a side of tomatoes


I got a little creative with what we had in the fridge, but it ended up being SO good.  Here’s what I did…

Trimmed and sliced (8ish) sprouts in half and placed face down in a single layer in a sauté pan.


Cooked over medium high until sprouts began to soften and developed a good browning (stirred frequently). Once browned, I added a little bit of pepper and EVOO


and then added a little bit of balsamic vinegar to deglaze the pan. Then I stirred them until all of the browning came off the pan, and finally stirred in a bit of hot BBQ sauce to make a sweet and spicy glaze.


They still needed to cook for another minute or 2, so I added the leftover pork tenderloin at this point, and stirred.


I think I added a few red pepper flakes, and maybe a little cayenne pepper, too. I really surprised myself with this creation because it was super satisfying.  The Sweet and Spicy BBQ sprouts would have been awesome by themselves, but the pork tenderloin definitely topped them off.

And dinner last night was even better, but I’ll have to share the recipes later on.  I stuck with the sweet and spicy theme and made baked salmon with red quinoa and spaghetti squash.




I would have had time to post the recipes last night had I not been engrossed in fabulous conversation with some peeps I really really love – with a little bit o’ this…


I don’t even think I shared. It was really good, and only like $11.99 at The Fresh Market. It had 89 points, so I decided to give it a try and I’m glad I did!

Woke up this morning with a slightly purple/black tint to my grill, got ready for work, grabbed an English Muffin, spread with peanut butter, topped with chia seeds, and fled the coop.


Now my lunch break is over and I definitely don’t have time, nor room on this post, to share my lunch with the fam. So I’ll check back in later. Enjoy your Friday afternoons!!

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