This is it...don't get scared now....

Drum roll please.....

I did it! I did it! I did it! I sent my first set of query letters for Wanted: Groom for My $100K Wedding out!

Am I panicking? Yes. Am I nervous as hell? Yes. Did I lose a bunch of sleep the past few days? Yes. Do I think I did the best I could? In my mind, yes, but note the emphasis on "in my mind". But as with everything in life, there are plenty of lessons to be learned. If I don't get any bites, then it's time to change up the query letter and see what happens.  

So what's next?
1. Perfecting my 2-3 page synopsis. It's done, but I like perfection...too bad I don't have this same mentality when it comes to cleaning our house.
2. Perfecting my 353-page manuscript for the millionth time. Yes, it's done...but see #1.
3. Continuing researching and querying agents until I'm blue in the face.
4. Updating Ella Dirk's (my main character) Twitter account (@never_says_no) and her Facebook account (Note: I won't be mad if you choose to 'like' it)
5. Waiting and hoping for that one agent phone call/email saying..."We love it! We want more!"
6. Putting tape on my fingers so I can stop the nail-biting madness. Karl now calls them cuticles...not fingernails. I honestly have NO nails. None. Gone. Gross.

So now you know where I've been hiding, that, and I just got back from a wonderful Mexico trip with my in-laws (I'm still working on a way I can thank them...any ideas would be appreciated). And there will be more to come on my thoughts on Mexico in my next Strib blog since I had such a bad experience there ten years ago and whined about it in a post on Blogger. You'll be happy to know that Mexico and I are back together. 

Please send all the good vibes you can my way. I'll be here living in my fantasy bubble and dreaming big things!

A quote from the calendar on my desk that made me smile:

Every person's life is a fairy tale written by God's fingers.
- Hans Christian Andersen

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Looking for Something Sweet for your Sweetheart?

We both liked this quick, easy and fancy looking dessert. It has a different texture but there's something about it.

Warm Pear with Cinnamon Ricotta
2 servings
(recipe found in Health January/February 2011)

Preheat broiler or toaster over. Halve and core 1 pear; place on a baking sheet. Broil until tender (10-12 minutes). In a small bowl, combine 1/4 cup part-skim ricotta cheese and 1/4 teaspoon cinnamon. Top warm pear with ricotta mixture.

Karl's reaction: "Whoa...the pear is warm! I thought it was some brown looking pear. This is good. Ohhh, I like it. Yum, babe."

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BBQ Pulled Pork

Starting off on a negative note: Chicago Bears aren't in it the Super Bowl this year and this bums me out (thought I'd throw that in). On a positive note: some tasty BBQ pulled pork needs to be made!

This is so easy, I can't even tell you...

Barbecued Pulled Pork Sandwiches
Makes 8 servings
(Found in Crock-Pot Slow Cooker Best-Loved Recipes)

1 pork shoulder roast (about 2.5 lbs)
1 bottle (14 ounces) BBQ sauce - I love Famous Dave's Rich and Sassy
1 TBS fresh lemon juice (I use about two lemons cuz I loooove lemon)
1 tsp brown sugar
1 medium onion, chopped
8 hamburger buns (whole wheat)

1. Place roast in Crock-Pot slow cooker. Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
2. Remove roast from Crock; discard cooking liquid. Shred pork with two forks. Return back to Crock. Add BBQ sauce, lemon juice, brown sugar and onion. Cover, cook on HIGH 1 hour or on LOW 2 hours. Serve shredded pork on bun.

SOOOOO good.

Karl's opinion: "This is my favorite of all time!"

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Energy Booster Dinner Alert

This is another fast, easy and really healthy meal. I went a weee bit overboard with the brussels sprouts, but the meat was super tender.

Mustard-Rubbed Pork Tenderloin with Brussels Sprout Ragout
serves 4
(recipe found in Fitness Magazine January 2011)















10 ounces brussels sprouts, quartered
3/4 teaspoon salt
3/4 tsp freshly ground black pepper
1 large pork tenderloin (about 1 1/4 pounds). butterflied
2 TBS Dijon mustard
2 TBS olive oil
1/4 C white wine
1/4 C chicken broth
1/2 C diced bacon
1 small yellow onion, thinly sliced
1/4 dried cherries
1 TBS chopped sage leaves
I added tomatoes...

1. In a medium pot fitted with a steamer, steam brussels sprouts 8 minutes.
2. Sprinkle 1/2 tsp each salt and black pepper on pork and then spread with mustard. In a 12-inch skillet, warm one TBS olive oil over medium-high heat; add pork and cook 7 minutes. Turn and cook 6 minutes more; remove from pan and slice. Add wine and chicken broth to pan and stir, scraping up brown bits; set aside and keep warm.
3. Warm remaining olive oil in a small saute pan over medium-high heat. Add bacon and saute until brown, stirring occasionally about 3 minutes. Reduce heat to medium and add onion; cook until translucent, 5 minutes. Add cherries, sage and brussels sprouts; cook 3 minutes more. Season with remaining salt and black pepper.
4. On a platter, arrange pork and vegetables; drizzle with sauce. Serve.

Karl's response: "This meat is crazy tender. Whoa...whoa...whoa...what's all that green stuff?"

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In a Funk? - Latest Star Trib Blog

I'm getting back into the swing of things and am posting my latest Star Tribune blog on getting out of a funk! I sure was in one! Thanks for checking it out!

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Chicken with a Moroccan Punch

I found this recipe a couple years ago and loved it then and still love it. There's a ton of flavor and spice to it, and it's super easy to make.

Moroccan Stewed Chicken
serves 4
(Found in Women's Health Jan/Feb 2009)

1 lb boneless skinless chicken thighs
1 large zucchini cut into cubes
1 can (16 oz) garbanzo beans
1 can (14.5 oz) diced tomatoes
chopped fresh cilantro for garnish
1/2 TBS olive oil
1 c chicken stock or water
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon

Toss it together
1. Place oil in a large saute pan or wide pot over medium-high heat.
2. Season chicken with salt and black pepper and cook in pan until browned, 2 to 3 minutes per side. Add zucchini and continue cooking, stirring often.
3. When zucchini pieces have browned lightly, add garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn heat to low and simmer until chicken is tender and cooked through, 10 to 15 minutes. Season to taste with more salt and pepper, garnish with chopped cilantro.

On the Side:
Cook couscous per package instructions. I also suggest quinoa. Karl just bought me a bag. It's loaded with good stuff. Bob's Red Mill has some! Scoop some on your plate and put the stewed chicken on top! Tasty!

Karl's reaction: "What kind of chicken is this? It's super tender. Yum. If this dish was anymore hotter, I might say it's too hot. But good babe."

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Quick Taco Casserole Goodness

WARNING: Church cookbook recipe. This is super good stuff.

When I used to work at Transfiguration Lutheran Church, I was given an old cookbook during our construction period. And let me tell ya, there is one recipe in this book that I can't get enough of. It's easy, quick and so good. You're going to wonder how this is remotely healthy. And yeah, the original recipe isn't really packed with super foods and nutrients, but there's always a way to add freshness and so I tried to make it that way. Below is what I do. I thought I'd spare you the iceberg lettuce. However, I couldn't get rid of the Frito's. Sorry. I usually make this dish when guests come over and the only one who hasn't liked it was my friend Angela Hoover...well, because there were too many veggies in it. She carefully picked them out. Good news! She has recently texted me a picture of broccoli in her kitchen. She's trying.

Quick Taco Casserole
Serves 6-8
(Found in Transfiguration Lutheran Church's Cookbook 1977, Mrs. Gloria Schroeder)

1 6-ounce package of Frito's. (Let's be honest here...I fill the bottom of a 9 x 13 pan with Frito's so there's no white space. Not sure 6 ounces can do that.)
1.5 lbs ground beef
1 can chili beans
1 packet taco/Mexican cheese
3-4 green onions
1 red pepper
1 yellow pepper
1 can sliced olives
1 bushel grape tomatoes
1 head of romaine lettuce
1 8-ounce can mild enchilada sauce
1 8-ounce can tomato sauce
1 8-ounce can taco sauce

Layer Frito's in bottom of 9 x 13 pan. Put in oven until crisp. (DO NOT BURN...I've done this before. Ruins the taste. Duh.). Brown meat and drain. Sprinkle beef over Frito's. Heat beans separately and spread over ground beef. Sprinkle half of cheese over beans. Add lettuce, tomatoes, peppers, onions, olives. Heat sauces together and pour over vegetables. Sprinkle with remaining cheese. Serve immediately. I serve with salsa and sour cream...and sprinkle cilantro for taste! I'm serious...this dish is GOOD. If you try it, please let me know what you think.

Karl's reaction: "Yessss! You're making this again?"

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