PBF: What’s in a Name?

Let’s breeze through lunch today because I wasn’t really feelin’ it.

Don’t get me wrong, it was totally tasty, but I just wasn’t in the mood to eat what I packed for lunch this afternoon. It was a bit of a bummer, but I inhaled the whole thing and powered through because I’m tough. 😀

Salad Time!

Today’s lunch was a big ol’ salad that included:

• Spinach
• Arugula
• Grape tomatoes
• Beets
• Cucumber
• Red pepper
• Green pepper
• Pork tenderloin
• Italian dressing

My favorite part of this salad was the beets. I love ’em!

We've Got the Beet, We've Got the Beet, We've Got the Beeeeeet, Yeah!

Veggies + Pork

So fresh!

PBF: What’s In a Name?

I remember when I began tossing around the idea of starting a blog. I had all sorts of crazy ideas when it came to the name of my blog.

I wanted my blog name to convey a love of food without seeming too overly healthy because, let’s face it, I’m not about to live my life without indulging in mini Oreo cheesecakes, red velvet cake brownies or whipped cream and chocolate wafer cookie stacks.

Plus, would any of you really want to visit http://www.AsparagusIsDelicious.com? I didn’t think so.

The blog name I initially settled on was “Soft Serve and Cheez-its.” I even created a blog with this name through Blogger, but didn’t post more than once. It just didn’t feel right.

What Could Have Been...

Ryan was actually the one who came up with the name of my blog. He was always catching me in the kitchen with my finger in the peanut butter jar and said I was the queen of peanut butter fingers. When he suggested “Peanut Butter Fingers” as the name of my blog, I was instantly smitten.

Doing What I Do Best

Not only did the name “Peanut Butter Fingers” highlight one of my all-time favorite snacks, but I felt like it also conveyed my laid-back approach to eating. Someone who thinks it’s okay to eat peanut butter straight from the jar using their finger can’t be someone who is rigid about healthy eating or a stickler for diets, right?

And there you have it! The history behind the name of my blog! 😀

Question of the Afternoon

For non-bloggers:

• If you started a blog, what would you name it?

For bloggers:

• How did you select the name of your blog?

Continuing the Fall Fun: Baked Apples and Pork

After enjoying my fall-tastic pumpkin pancakes this morning, I decided to keep the autumn spirit alive and use one of fall’s finest fruits in tonight’s dinner. Apples!

I tossed a load of laundry in the washing machine and then broke out my trusty recipe binder and flipped to the Pork Chops and Apples recipe I printed out from Eat Better America’s Web site.

Laundry Night!

My Supplies

First, I trimmed the fat off the pork and lightly browned the meat before placing the chops on top of the sliced Granny Smith apples, sprinkled with cinnamon and brown sugar.

Browning the Pork

Granny Smith Apples Smothered in Cinnamon

Before entering the oven...

Mmmmm!

I then covered the pork and apples with foil and baked at 350 for approximately 30 minutes.

Done! Juicy Baked Apples

I fixed myself a nice plate. The apples were definitely my favorite part of this recipe!

Mah Plate

The Best Part

The recipe was pretty decent, though the pork was a tad on the dry side. Ryan had the suggestion to top the meat with applesauce next time which seems like a good idea to me. I might also shorten the baking time.

Enjoying the Baked Cinnamon Apples

Despite some dry bites, I still managed to clear my plate!

Enjoying Every Last Bite

Here’s the recipe:

Ingredients:

1	medium unpeeled cooking apple, sliced
2	tablespoons packed brown sugar
1/4	teaspoon ground cinnamon
2	pork rib chops, 1/2 to 3/4 inch thick (about 1/4 lb each)

Directions:

1.	Heat oven to 350°F. Place apples in ungreased 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.
2.	Remove fat from pork. Spray 8- or 10-inch skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown. Place pork in single layer on apples.
3.	Cover; bake about 45 minutes or until pork is no longer pink in center and apples are tender.