Postcrossing 2014

Last year I join Postcrossing, which is an online community of people all around the world that send postcards to each other. We reach out to each other through snail mail, and you can kind of get a sense of how things are going in the rest of the world, without having to get super depressed from the news. For instance, cards to and from Ukraine take forever, while cards to Germany only take a week. You learn things like how to pronounce Belarus (bĕl′ə-ro͞os′), and that Taiwan is part of the Republic of China, but Hong Kong is not. And then you get to learn about people. Most of them speak more languages than I ever will, even if I ever manage to learn Spanish. There are so many people that speak English very well, and then a few who fake it so they can keep doing Postcrossing.

Last year, I got a lot of cards that I love, and I’ve been wanting to show them off on my blog.

Taiwan TrainThis is my favorite card for 2014. I love the
red train with the pink cherry blossoms.

russiaAnd this card from Russia comes in at a
close second. It was my favorite of the
year until I got the one from Taiwan.

legos

Coolest card goes to this card from Legoland
in Germany. It’s called “Miniland,” and
is a tiny little city made out of legos.

building

This is the Romanesque St. Nicholas Rotunda
in Cieszyn, Poland. This is one of the most
popular cards I have received. I think it would
be so much fun to visit it one day.

Martin Luther churchI really enjoy getting postcards of churches.
Especially from Europe, where they are
ancient. The first card is the church where
Doctor Martin Luther posted his thesis, which
I find totally fascinating. The second card is a
Taize church or sorts. Taize is in France, and
is a community where Christian’s congregate
to pray and sing together.

Palm Trees and SnowThis card is just fun for me. I enjoy seeing
the people, but really what I’m fascinated
by is the palm trees with snow covered mountains
in the background. Marrakech is in Morocco.

ChristmasAnd, in the spirit of snow, I received this card
from the Ukraine just in time for Christmas.
It was perfect to add to my wall of Christmas cards.

fall leavesI love the colors of this card from Taiwan.

pearsAnd, this card reminds me of my
grandmother for some reason.

The last three cards are all from China. I think they’re pretty great.

Chinese flowersI love the simplicity of this card. The Chinese
translates into, “Can’t forget the happiness
in the mountain while sitting alone.”

Chinese Food mapMap cards are awesome. This one is a Chinese
food map. I can’t even tell what most of the
foods are, but it looks fun.

Chinese rainbow lg

And, finally, this card is about the size of two postcards stuck together. It was such a treat to receive such a large card. I find the view fascinating as well.

Hope you enjoyed my postcards as much as I did. Postcrossing is a great way to connect with the world. Sometimes you find someone on a different continent that you connect with instantly. From there you can be pen pals, or just enjoy having met someone like you through mail.

Four New Wonderful Recipes

Last night, for Easter dinner, I made Pan-Seared Pork Tenderloin with Rosemary Balsamic and Orange Sauce, Skillet Bacon Mac and Cheese, Asparagus Wrapped in Prosciutto, and for dessert, Crock Pot Cheesecake.  My mom made a salad to go with it, because that was a lot of meat.  Overall, the meal was delicious, though I overcooked the pork, which is sadly very easy to do.  Pork, like chicken and fish, doesn’t need very long to cook at all.  I will definitely make the mac and cheese again, and since I still have some prosciutto left, I’ll probably make the asparagus again.  I may even try to make the pork again, however pork tenderloin is expensive.

The whole meal took three and a half hours to complete!  I will probably never make all of these things at the same time again, but it was totally worth it.  I started with the Crock Pot Cheesecake, because it took two and a half hours to cook in the crock pot, and then about another hour to cool down.  Then I started working on the Skillet Bacon Mac and Cheese.  This dish probably took the longest amount of time, because there are a lot of steps involved.  I, also, used glassware instead of a skillet to cook it in the oven, and I cooked it at 350°F so that I could leave it in the oven longer, while I worked on everything else.

Next I made the Pan-Seared Pork Tenderloin, which I should have marinated while we were at church, but I totally forgot.  It got at least 20 minutes to marinate, though, so it had good flavor.  The sauce was not as thick as I thought it was going to be, and I’m not sure if that’s because I used cranberry juice (not the cocktail) instead of red wine, or because it’s just not a very thick sauce, but it still tasted amazing.  Despite being overcooked, the pork tasted good, because of the marinade and the sauce.

The Asparagus Wrapped in Prosciutto was amazing.  I wish that I had made more.  The prosciutto was just a little crispy, and the asparagus was tender and moist.  I could have easily eaten more of this.  It was really easy to put together, too.  I probably could have made this without the sauce, and it would have been even faster.

All in all, this Easter dinner was delicious.  I had fun making it, and we all enjoyed eating it.  I might do it again next year, but that seriously depends on what’s going on in our life at the time.

Super Easy Crock Pot Chicken

I have learned a new recipe for my 101 goals in 1001 days!  I found it on Pinterest, the wonderful site of sharing everything good in the world.  It originally comes from The Larson Lingo.  Michael really loves this, and I think it’s very tasty.  On top of that, it’s a crock pot recipe, so it’s super easy to make.

4-6 frozen chicken breasts
1 – 8 oz package of cream cheese (full fat)
1 can of black beans, drained and rinsed
1 can of corn, drained
8-12 oz of salsa
Salt (optional)

Place the frozen chicken breasts in the crock pot.  Put the cream cheese on top.  Add the black beans, corn, and salsa.  And add as much salt as you think is necessary.  Cook on low for 6-8 hours.  Shred the chicken and let sit for about 30 minutes.  Serve over rice or in soft taco shells.

Originally this recipe doesn’t have salt, but we found it necessary to add some to bring out all the delicious flavors.  When I make this, I take my 1 pound container of salt and just pour some over all the food.  I suggest making this first without the salt to determine if you really want to add that much salt.  It is easily added after you serve.  I was worried about the chicken being hard to shred, but after cooking for so long, it was super easy.  The only thing remotely challenging was finding the chicken in the soupy mess.

I don’t have a name for this yet, so if anyone wants to suggest one, I’ll take the best name that comes.