A fun, but also engaging question I like to ask some of our close couple friends is “what is your most frequent argument about?” With older and wiser friends, it’s usually an enriching time to learn something about conflict resolution in marriage.
This probably wouldn’t be my for real answer with David, but there one thing I do that he playfully exaggerates how much it annoys him. I like to take bubble baths. A lot. And read. I also like to let the bath fill, unplug the drain and let it empty and immediately refill it again. Over and over. Meanwhile, Dave is shouting “STOP THE MADNESS” from the other room.
Now that I’ve written this for the world to see, I’m feeling embarrassed about my (lack of) water conservation habits. Might have to rethink this.
SPICY PEACH GLAZED PORK LOIN
Serves 3-4
1 pork loin
1/2 cup peach glazed preserves
2 tablespoons adobo sauce
Salt & pepper
Preheat oven to 350 degrees. In a skillet, sear pork loin for 2-3 minutes on each side. Meanwhile, mix together adobo sauce and peach preserves.
Transfer meat to 9×13 baking dish. Generously season pork with pepper. Spoon peach mixture on to top of pork loin.
Bake for 30-40 minutes.
- 1 pork loin
- ½ cup peach preserves
- 2 tablespoons adobo sauce
- Salt & pepper
- Preheat oven to 350 degrees.
- In a skillet, sear pork loin for 2-3 minutes on each side.
- Meanwhile, mix together adobo sauce and peach preserves.
- Transfer meat to 9x13 baking dish. Generously season pork with pepper. Spoon peach mixture on to top of pork loin.
- Bake for 30-40 minutes.
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