Apparently we are the fortunate ones in middle Tennessee. It snowed again today right around rush hour so traffic is snarled literally for hours. Friends and I joke about the snow and about how everybody freaks out about it and yet, every time it snows there are more than 100 accidents in the area. Today at rush hour there were more than 150, so I feel very thankful that Travis worked from home today. I always remember the time, several years ago, that it took Trav more than 9 hours to get home in the snow. That was a tough one. Although sledding the next day was really fun. I think we’re over it though. Chloe doesn’t even want to go outside to play in it. I still think it’s pretty.

This was my treat to me a couple of nights ago. It’s just coffee with cream and some Splenda sweetened cream on top, I even went a little crazy and put some nutmeg on the top. It was an Atkins delight. On the Atkins front, I guess it’s going well. I feel really good, except that I seem to catch a little virus here and there. Nothing serious but I’m feeling a bit blah today. It’s either a virus or it could be that the salad I ate last night has a little bit of wheat germ in it. Anyway, I’m eating well and I feel really good and I haven’t been able to say that in a long time.

Chloe asked me last night, “So Mom, when you’re off your diet, do you wanna have some gluten free doughnuts?” I said, “Of course.” Not taking into account that I really, really don’t like doughnuts. I’d prefer a scone and coffee or nearly any other sweet treat to a doughnut. I asked her if she’d have coffee with me and she said, “Um, hot cocoa for me please.”

She looks a lot like me but she’s much more like her dad. Although I have brought Travis over to the dark side with me…he drinks coffee with me now. Granted, it’s mostly cream but still…



I’m not ready to permanently decide that Thursday shall forevermore be “Recipe Thursday”. I think I’d rather have recipe Friday or something. But since I cooked this on Wednesday and I can’t really think of anything else to write for Thursday, then food it is.

I suppose I should have a name for my food. Something short and catchy. But, alas, I do not. What I do have is pork chops with sauteed mushrooms and Alfredo sauce. Yummy!

I started with 4 crazy-thick pork chops. These are Costco pork chops and these things are monsters. It’s the way they do things. Anyway, I used a cast iron skillet, put a generous amount of olive oil and heated it up until it was screaming…or at smoke point to be more precise. I pan seared one side then flipped them over and sprinkled salt and pepper on them and popped them in a 375 degree oven. Cook them until they reach an internal temperature of 165 degrees. I can’t tell you how long that would be unless I know how thick your chops are. Then I put them on a plate to let them rest.

You probably notice the chop that’s not completely pan-seared. Don’t crowd the pan, people! I mean, I did, but you shouldn’t. I digress. Take them out of the pan to let them rest. And if you have a lady bug plate, even better.

Next we start the ‘shrooms. As many as you like and really, any type you like. I prefer button (haha) but it’s mostly because they’re mild flavored. I used a bunch and sautéed them in the juices from the skillet. You could start this step earlier in another pan and add a tiny bit of water to start them. I covered them with a lid to move things along faster.

Then while the ‘shrooms are cooking, start the sauce. Begin by melting two tablespoons of butter in a smallish saucepan (don’t wimp out on me now…use butter!)

Then add 1 1/2 cups of heavy cream.

Let it get bubbly and then add a bit of cracked pepper, a pinch of nutmeg and 3/4 cup of parmesan cheese. I don’t grate it myself like the pros tell you to. I cook lots of things from scratch but I use an already grated cheese that I buy from C0stco. Ahem. Give it a stir and turn the heat way down.

Then you might want to steam some broccoli. You know, in case you want to have a veggie.

Then plate the chop, top with ‘shrooms and drizzle with sauce. Then thank the Lord that a guy named Alfredo decided to make a sauce. Really.

Here’s the recipe (I adapted it from an Atkins recipe, I don’t want to get sued)

2 tbsp. butter

1 1/2 c. heavy cream

3/4 c. parmesan cheese

1/8 tsp. pepper

pinch nutmeg

If you’re doing Atkins then you’re probably not worried about the calorie content of this meal. If you’re not then just take a walk on the wild side for the night. Travis calls it comfort food. I call it yummy. Enjoy!


Sometimes it’s just easier to post a cooking something-or-other, rather than trying to make my life sound interesting every day. I really have a new-found respect for those bloggers that write every-single-day or even twice a day. Whew!

So I made mayonnaise today. Why mayo? Well, I may have mentioned that I’m doing Atkins right now and they have a recipe for mayo. Why Atkins? Well, I already can’t eat gluten and I also can’t eat sugar so I figured “why not?” Besides, I can have real cream in my coffee with Atkins but not with South Beach, so there you go.

Start with 1 egg, 2 tsp. lemon juice (fresh is best but you can use the bottled kind), 1 tsp. Dijon mustard (I didn’t have any so I used spicy brown mustard), 1/2 tsp. salt, 1/8 tsp pepper 1/2 cup olive or canola oil.

Put everything in a food processor and give it a whirl…

I doubled the recipe so that it would fit in the food processor. The recipe calls for it to be made in a blender *but* it’s really hard to get it out of a blender. Mayo is thick and there are blades at the bottom so it’s just difficult. The blades in a food processor can be taken out then you can use a rubber spatula to get it out.

And your goofy dog may bark at you for a bite of what you’re making. She doesn’t know it’s mayonnaise, nor does she care.

Then, while you’re whirling (well, you shouldn’t actually whirl but your food processor should) drizzle in the olive oil…

It will all thicken up and you will have a nice, heart-healthy mayo…

For what you ask? Well, let’s say you’re throwing a casual sandwich party but you want to dress it up a bit. Grab a loaf of artisan bread from Panera and make a bit of mayo to garner “oohs and ahhhs” from your very impressed guests. Maybe add some dill or chili powder for a variety and you’ve gone from plain old sandwiches to something that might make guests feel just a little more special. And it only takes about 5 minutes.

Or you could do a low-carb salmon salad over a bed of spinach. That was my lunch today. And there you have it, a gluten-free, sugar-free, low-carb condiment that tastes pretty yummy. Ciao!