30 Day Blog Journal – Day 22

So today is Day 22 and is supposed to be a website… hrm. A website…

Well, let’s see… there’s Facebook, where I spend time farming, frontieering, and egg breaking.

There’s Twitter, where I spend time updating the world on various activities around the house.

Then we have Bloggy Moms, SITS, and Tots To Teens where I spend my time posting and drumming up business for our new Web magazine.

But you know what website I really like?

HEH – don’t you dare laugh… well at least not at me:


This is my website addiction!!!


I am guest writing over at Nurses Notes today, go check it out, and leave some love behind!

30 Day Blog Journal – Day 21

Wowzers… three weeks in! 21 days, and we’re almost done! Just a few more posts, and we’re golden! HAHAHAH

Today is day 21 and is a recipe! Now I do dearly love to cook! Oh boy do I love to cook! I also have a blog where I share recipe’s with my girls from time to time… and now I get to share one of those with you!

So here you go:

Garlic Stuffed Pork Roast with Pepper Bacon Crust

Here’s the gang: (rather short/easy list tonight) preheat oven to 425 degrees…
3-5 lb pork roast (I always use the tender loin)
1/2 lb bacon (yep, you knew I’d get around to it sooner or later, didn’t you)??
Garlic (2-3 cloves depending on size of roast) If you happen to slice up too much, don’t despair — make the potatoes!

Just a note here – this is a 5 lb roast – I paid $7.92 for it and we didn’t even eat half the roast. Normally I buy a 20-lb roast and divide it into three equal portions… this was on sale at Walmart for $1.48 a lb!!!
Wash and dry your roast — imperative! I never, ever cook meat that I don’t wash unless it’s ground or tenderized… just a safety precaution. Be sure to trim any thick fat from the roast – I always leave a thin layer for better flavor.
With a serrated (steak) knife punch holes throughout the roast (fat side up).

See all the holes? Lots of holes — the more the better! I usually poke the knife in and twist a couple of times to ensure the hole stays visible.
Now for the garlic

Hi there garlic cloves… do you know how much I love you???
Slice the garlic from tip to tail:

If you chopped instead of sliced and your garlic does not look like the above picture — put the chopped aside for the potatoes and slice some!
Stuff the garlic in the holes — all of them, and fill ’em up!

Make sure every hole has garlic in it

See the garlic peeking out? It’s OK for it to peek out, it will settle in soon enough… for we are about to give the garlic a lovely blanket… of pepper!
Sprinkle a decent layer of pepper over the roast to cover. Remember this is a Pepper Bacon crust we’re making so be generous!

Add salt to taste, remember you can be generous…your roast will love you for it…

Bacon… where did you come from? Did you know it was your turn??
Notice that I’ve halved the bacon slices, half a slice is a more manageable size…use however many pieces you need to cover the top of your roast.

Cover the entire top of the roast — look at all that pepper in my pan… oh if I were making gravy this stuff would be awesome!
Cover pan with foil and place in preheated oven for 20 to 25 minutes per pound.
About 30 minutes before the cook time ends, remove the foil and pour 1/2 cup water gently over the bacon – this allows the juices to drip into the pan and makes for wonderful gravy!

Some of my garlic tried to escape… that’s fine, it’s not going far!
Remove the roast from the oven and allow to stand about 5 minutes before slicing — this allows the meat to ‘set up’ and makes it very juicy!
Slice and enjoy!

Oh yum! You can see some garlic there… oh this roast is good!

There you have it guys… I hope that you try it, and love it as much as we do!