Fall, Fall, Fall... fare and fotos {pardon the alliteration}

Is it Autumn? Because... being outside yesterday felt more like late May or even a July night. Not that I'm complaning - just sayin'. It's terribly difficult to listen to Christmas music and make paper turkeys when the sun is beating in on your dining room table and every window in the house is open. Again, not complaining.

Ava is loving so much warmth because it means more outside time, which, is good for both of us. If I can manage just to get myself together and GO. ;) Yesterday we raked leaves, make piles to jump in, played babies and did laps in our yard. She is precious!

My favorite thing about Ava right now is listening to her try and talk. She is constantly jabbering something - I can make out most of it, but sometimes its just down right funny to hear her ramble in a language only she knows. Trying to say our big words is tough I suppose.

Now onto the fall fare. Lastnight I made two delish recipes that went so well together. I mentioned it the other day on FB and several people asked for the recipes, so, here they are - enjoy! It's a wonderful fall meal :)

Pork chops w/ Spicy Orange Glaze

4 bone-in rib or center cut pork chops, 1/2 in. thick

1 t. plus 1 T. olive oil

salt and pepper

1 t. cumin

1/2 t. sugar

2 garlic cloves, minced

1/8 t. red pepper flakes

3/4 c. orange juice

1) Rub each chop with 1/4 t. oil and sprinkle with salt, (I use kosher) pepper and cumin. Sprinkle one side of each cop with 1/8 t. sugar.

2) Place chops, sugar side down, in large nonstick skillet and press meat into pan. Cook, without moving, over med. heat until lightly browned, 6-9 minutes. Turn chops, reduce heat to low, cover and cook additional 3-6 minutes. Transfer chops to platter, tent with foil, and let rest while making sauce.

3) Add remaining oil, garlic and pepper flakes to empty pan and cook over med heat until fragrant, about 30 secs. Add juice and simmer until slightly thickened, about 5 minutes. Tip accumulated chop juices from platter into skillet. Cook 1 minute. Serve over chops.

Twice - Baked Sweet Potatoes

2 Lg. sweet potatoes

2 T. Milk

1/4 t. cinnamon

2 oz. cream cheese, cubed

1 T. brown sugar

1/4 c. pecan pieces

1) Heat oven to 425. Cut potatoes lengthwise in half, place cut side down on foil lined pan. Bake 30-35 minutes.

2) Scoop out centers into a bowl, add cream cheese, milk, sugar and cinnamon to pototoes and mash.

3) Spoon mix back into shells; top with nuts. Bake 8 minutes.

Yum! I especially loved the baked pecan taste! Happy November!