Christmas was wonderful, filling in so many ways--family, friends, food (my Cocoa Spiced Pork was the hit of the season), presents, presents and presents, games galore. It passes all to quickly.

I don't know what seems more chaotic, all the preparation of Christmas or when my sister arrives from Michigan for a four day visit? My sister in from Michigan!

God bless all the mothers of the world who have more than three children. I think for the last 12 hours I have been trailing behind five kids (Alee is out of town) with my dust buster in hand catching cookie crumbs--no that is my sister's cookie crumbs. There are pillows and blankets everywhere. Suitcases. The fridge is overflowing even more now with prime rib and turkey that traveled all the way from Detroit just to be eaten (so not to spoil in waste).

Chloe, my youngest niece requested a bubble bath in my jet tub. Bubbles almost suffocated the poor child, but she loved it. Uli has found feast in the hair of her American Girl dolls; which leaves me chasing the puppy in circles.

It is so gorgeous here today I sent the kids outdoors to play. I heard my nephew say "we don't need coats in STL they have two seasons spring and summer". Although a total incorrect assumption, spoken like a true Michigander--yikes say it isn't so!

Alee and Kevin arrived safely in Bayou La Batre, Alabama to rehab Katrina houses.

I believe rest and relaxation will come January 3 when my girls are back in school!

For all the cooks out there here is the pork recipe:

Seared Pork Tenderloin w/ Cocoa Spice Rub

1 T whole white peppercorns
1 T whole coriander
4 1/2 T cinnamon
2 t. nutmeg
1 t. ground cloves
3 1/2 T unsweetened cocoa powder
4 T sea salt
2-2 lb. pork tenderloins
2 T olive oil

Preheat oven to 400 In a medium saucepan over med heat, toast peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to a fine powder in a spice mill or coffee grinder (I use a chopper). Mix the ground pepper and coriander w/ remaining spices, cocoa and salt.

Trim the pork tenderloins of fat and silver skin. Rub w/a generous amount of the rub. Heat the olive oil over med heat in a large sauté pan. Sear all sides of the tenderloins until a rich brown color is achieved, about 2 min. per side. Remove from pan and finish in the oven for about 10 min or until cooked thru.

Let the tenderloins rest out of the oven for at least 10 min. before slicing. Extra rub will keep for up to 3 months in an airtight container.

Notes: This makes a lot of rub but I like to keep it on hand because once it is made the most time consuming part is done. I have also used black peppercorns and don't see any problem w/it. I have found that 10 min. is not enough to cook the meat thru. I use a meat thermometer and take them out when it reads 160, let it rest, and it is usually done perfectly.