Life is hard.
Do you ever have those days when you feel bad for yourself because you just feel like nothing is going your way and life just isn’t fair?
I was having one of those WEEKS . . . just a pity party week.
Then yesterday, I had the chance to run in a 5K for my sweet neighbor, Stacy. She is currently battling terminal brain cancer (and has been for the past 4 years). There is no cure and she knows her time is limited. I have had the chance to get to know Stacy over the past few years and her kindness and selflessness amazes me. Instead of feeling bad for herself, she is always looking for ways to help others. She has sent me a couple of emails and we have had a couple of great talks and she is constantly asking me what SHE can do for ME . . . it should be the other way around!
If there is one thing that I have learned from Stacy, it’s to enjoy everyday and be grateful for it. I need to stop taking the little things for granted and be thankful for the moment I am in right now.
I came across this little poem years ago and it’s such a good reminder to me that I have so much to be thankful for . . . even laundry.
My goal this week is to really focus on things that I am thankful for (even things that might not seem like a blessing . . . such as that blasted alarm clock!).
One thing that I am thankful for . . . .
I love warm weather, being able to spend lots of time outside, and eating yummy food that my husband grills (that’s right . . . he is the grill master in our family. I don’t even know how to work the grill . . . I am afraid that I would burn my house down!).
And I am thankful for easy and yummy recipes that require few ingredients, but still taste amazing . . . just like this one (how about that for tying this post into the recipe?!)!
- 20 ounces pineapple rings, reserve juice
- ½ cup brown sugar
- ½ cup soy sauce
- ½ teaspoon garlic powder
- 4 - 6 pork chops
- Mix together the pineapple juice (reserved from the can of pineapple rings), brown sugar, soy sauce, and garlic powder together in a gallon-sized resealable plastic bag until all the sugar is dissolved. Add the pork chops and zip closed. Store in the fridge for 8-12 hours (the longer, the better!).
- When ready to cook, preheat grill to medium-high heat. Remove chops from bag and place on grill. Brush pork chops with marinade while they are cooking to let the flavor really soak in.
- Grill until pork chops are browned and no longer pink inside (about 6-8 minutes per side- depending on thickness of chops).
- While chops are cooking, place pineapple rings on grill and cook until they are warmed through and have slight grill marks on them. Serve pork chops with grilled pineapple on top.
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