Happy Spring Break!!!
I'm exhausted and it's only Day 1. Sigh.
Kaitlyn and I were up early for pancakes (pancakes for her not for me!). We then drove to Boerne and spent part of the morning at The Cibolo Nature Center with Mom, Sondra and Olivia.
This place is beautiful, free and a great place for an adventure. We walked a trail, looked at butterflies and flowers, saw some poison ivy (or oak - not sure which), skipped rocks in Cibolo Creek and walked in dinosaur tracks. Did you know there were dinosaur tracks in Boerne, TX? I sure didn't so I learned something today!
Then we had ourselves a little picnic, hit a few shops in Boerne and headed out with a sleepy baby in tow. And a SUPER sleepy Marisha. Being on "vacation" allowed me to delve into the fabulousness that is: the afternoon nap. Ah yes.
Whenever Kaitlyn is here I am trying to let her spend time in the kitchen helping me. She has always asked in the past and I think it's a great way for her to learn.
Dinner tonight included one of my favorites, Parmesan Pork Chops.
It is one of my favorites because it's SUPER simple!! This is Kaitlyn breading the pork chops and then I cooked them.
Parmesan Pork Chops
Center cut pork loin chops
1/2 cup whole wheat flour
1 - 2 tablespoons water
1/3 cup whole wheat bread crumbs
1/3 cup grated Parmesan
You will need 2 plates and 1 small bowl. Place the whole wheat flour on the first plate.
In the small bowl mix the egg and the water.
Combine the whole wheat bread crumbs and the Parmesan on the third plate.
Coat both sides of the pork chop with the flour, dip in the egg mixture and dredge in the bread crumb/Parmesan mixture.
Heat olive oil over medium-high heat in a large, non stick skillet. Brown pork chops on each side until cooked completely, about 3 to 5 minutes.
More updates for Spring Break as the week progresses.