Happy long weekend!

one // Let’s start with some exciting news! Earlier this week I had my 6 week check up from my revision surgery and everything checked out perfect. I am so, so, so happy I went through with the surgery. All of my restrictions are now lifted so I can pick my babies up as much as I want. Yay!

 Scalp Remedy // Moisture Surge Overnight Mask // Lip Therapy // Lip Therapy // Moisture Surge Lotion // Facial Spray

 

two // The winter temps have my face freaking out. I am constantly trying to keep my skin moisturized and these products are definitely making a tremendous impact. Here’s the low down: I buy both of those lip therapy products in bulk and store them everywhere — car, office, drawers around the house, purses, coat pockets, etc. They are my two favorite ever. Last year my scalp got so dry that it started peeling. I picked up the scalp remedy treatment and have been using it at the first sign of dryness — works like a charm. The Clinique products are my favorite and I use the moisturizer both morning and night but also apply the moisture surge mask on top of my lotion before going to bed. Lastly, I use my facial spray to set my makeup and add some moisture to my face and again after I wash my face before bed.

*note: i realized after the picture that I forgot to add my fresh parsley in! Ergh!

three // I can’t believe I haven’t shared this before…my favorite pork tenderloin marinade! I use this amazing marinade recipe frequently and love it because I usually have most of these ingredients on hand at all times. I usually marinade my pork overnight for the most flavor but you can marinade it for as little as 3 hours too.

Easy Pork Tenderloin with Pan Sauce

*adapted from For the Love of Cooking

Ingredients:
1⁄2 cup olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 lb. pork tenderloin

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.  

Pan Sauce:

Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin. 

four // I recently learned about Bar Keepers Friend for cleaning rusted pots, pans and baking sheets. I can’t believe how miraculous this product works — way stronger than my previous cleaning method.

After letting the powder soak for a little bit in my sink I scrubbed it and all the build up came right off!

five // During snowmageden Matt and I enjoyed the yummiest bottle of ONEHOPE Cabernet Sauvignon. It was so good I had to share! PS – when did Amazon start selling wine?!

*side note: Does anyone else play “Two Dots?” After candy crush I moved on to this equally addicting game. Anyway, this label…I want to connect those dots so dang bad.