Mother has been bugging me, so here are some more pictures of the innocent one.

I know that everyone has been waiting for these pics so i'll just let the pictures do the talking.

So, Rachel and I started construction on several raised vegetable beds for our sun-rich backyard. We bought some redwood lumber and supplies.




Cut it into many sections of various lengths.



Pre-drilled the holes for later assembly. This process was made easier by an old, old electric Black & Decker drill. I was pleased that it didn't shock my hand. Not once.



And then we painted all the boards with an oil-based waterproofer, to make them last a little longer, hopefully.



And this photo is almost completely unrelated. We got a little plant to put on my desk at home. The pot is one Rachel received from a student a while ago. The student wasn't one of her favorites, so I had to talk her into letting me rescue it from certain doom, after the original flower eventually died.

This is Kari at 37 weeks and some change. From what I've heard, she is ready for baby to come out and say hello to the world!

These are a couple pictures of the tire that I had to replace today. I don't know what I ran over, but luckily I made it to a gas station where I could notice it and not ride. I will post pics of the new tire later. It kind of looks like the one below the top. (The top tire was mine.)

Scott Says:

Wow! It's been a while since I've looked at the blog...so everyone has been busy and lots of events going on. New additions on the way, and a new season in the air brings new expectancy for life's adventures.

So, I thought that I would put a couple of photos up from my brother ( Thomas Anderson) and his platoon (Echo Co. 2103) as they graduated from Marine Corps Boot Camp. One of the pictures is from the Eagle, Globe & Anchor Ceremony on February 8, 2007. The other picture is from the Marine Corps Graduation Ceremony on February 9, 2007. Both of these events took place at MCRD in San Diego, CA.

This recipe is so awesome!







Cranberry-Mustard Pork Medallions

2/3 c water
1/3 c unsweetened apple juice concentrate
1/3 c cranberry juice concentrate
1/3 c port wine or 1 Tbsp additional cran juice + 1/4 c water
1 pork tenderloin (1 lb)
1/4 tsp garlic salt
1/8 tsp pepper
1 Tbsp olive oil
1 Tbsp butter
2-3 Tbsp Dijon mustard
1/3 c dried cranberries

In a bowl, combine first four ingred., set aside. Cut pork into 1-inch slices; flatten to 1/4 in. thickness. Sprinkle with garlic salt and pepper. In lrg nonstick skillet, saute pork in batches of oil and butter for 2-3 min on each side or until juices run clear. Remove and keep warm.
Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 min. Stir in mustard; cook and stir for 6-8 min or until slightly thickened. Add cranberries. Return pork to pan; cover and simmer for 5 min or until heated through.

Enjoy!

A few notes:

• I used pork chops instead of tenderloin. Turned out FANTASTIC.
• The picture isn't actually of this dish, but doesn't it look amazing?