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A Christmas Miracle

This Christmas was unlike any other. Largely because Ezra made it extra special with his many "firsts" like opening presents (or just being in awe of ribbons and bows), first snow, first food experiences to name a few. But the one "first" I think that stood out the most was that I forgot to purchase items for my Christmas dinner until Sunday night. MOM FAIL OF THE YEAR!

I knew what I wanted to make and in the middle of all the holiday hustle and bustle, I forgot to check off the grocery store from my mental to-do list. So Christmas Eve, I was cruising everything from Tacoma Boys to Whole Foods to Fred Meyers to see if ANYONE was open so I could make a meal for my family. And ta-da! We had a winner. The one store in our entire city that was open was a Safeway with limited hours. So I hauled myself over first thing in the morning and made a few quick purchases and dinner was all set to go. I redeemed myself.

But isn't that funny how much we prepare and plan, and yet still things slip through the cracks? Now maybe you didn't forget Christmas dinner items like me between your travels and gift giving, but I cried and then I laughed at how much effort was put into making things be perfect for baby's first Christmas and I needed to sit back, relax and laugh at my forgetfulness. After all, we wouldn't starve (contrary to what my husband would like to think), we have a roof over our heads, a miracle babe in our arms and love in our hearts. Don't put too much pressure to perform over the holidays. No matter how prepared you may be, things happen and that is the beauty of being a somewhat normal human being! Here is to wishing you and your family all the best in 2018 and beyond! I hope you enjoy these holiday photos and my scrumptious Christmas dinner recipe. XO-Tina

Christmas 2017


We *almost* have a walker on our hands... 


All smiles for his big boy ride


Daddy and Bubba


And now for what you really came for...
Roasted Beef Tenderloin with Mushrooms and White Wine Cream Sauce


Ingredients: 
4-5 pounds whole beef tenderloin
2 tablespoons of dijon mustard
1 chopped onion
1 bag of carrots
garlic powder, salt and pepper to taste
1 cup of vegetable broth
16 ounces of cremini mushrooms halved
1 tablespoon of olive oil
2 tablespoons of butter

White Wine Cream Sauce:
1/2 cup white win (can also use chicken broth instead)
2 tablespoons of butter
2 teaspoons of chopped fresh thyme
2 cups heavy cream or whole milk
1/3 cup of parmesan
salt and pepper to taste

Instructions:
Preheat oven to 350 degrees F (you can go higher and cook less)
Rub the beef with dijon mustard and season generously
Heat a large skillet and sear on both sides
In a large pan, add chopped onion, carrots, seasoning and vegetable broth. Place beef in pan and cover with foil and transfer to oven. I use a meat thermometer to check doneness. I usually let cook for 2.5-3 hours.
Transfer to serving plate and let rest for 10-20 minutes. 

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