I’m currently obsessed with house plants. I don’t have one yet, save my 4 year old orchid that’s set to bloom in the next couple days. I’ve been reading a lot about them and have this crazy desire for all kinds of greenery in my house. Anyone else get super fixated on ideas like this? I’m also terrified of getting plants because I have almost zero experience keeping them alive (although I dutifully feed ice cubes to my orchid each Sunday), and I really don’t want to kill anything. But that which terrifies me I must do, and house plants… your next.
The plants I’m looking at have air-purifying qualities. Aloe, snake tree, philodendron, English ivy – check out this list for more ideas. Houseplants also increase humidity in your house (an effect of transpiration) which helps with helps prevent colds, dry coughs, and transmission of the flu. Studies also show they help you work better and improve healing (read this article for more info). Amazing right?! I think I’m going to take the plunge this week and invite a new green friend into my home. Riveting, I know. Stay tuned for updates.
I’d also LOVE to grow fresh herbs in my house year round. Cooking with fresh herbs is just the best. I love the flavors of rosemary, even in desserts (check out this amazing no churn rosemary ice cream!) and I use thyme in just about everything. I especially love a delicious roast rubbed with garlic and herbs. Simple and easy with delicious results.
You might be thinking – roast on a weeknight? Well, why not? Once you take 10 minutes to prep the roast, all it needs is oven time. The result is a juicy, delicious piece of meat that’s perfect with a quick salad or an easy roasted vegetable on the side.
Cooking times will vary based on the size of your roast. Make sure you’re meat is room temperature before cooking. After the initial cooking at high temperature (this helps create a crust on the outside), keep tabs on the internal temp of your roast. You’re aiming for 135F. Really any cut of roast would work!
Garlic & Herbs Pork RoastPrint Recipe
- 1 3-4 lb pork roast of choice
- 6 cloves or garlic, diced
- 8-10 sprigs of thyme
- 8-10 sprigs of oregano
- 3 sprigs of rosemary
- 1 tsp salt
- 3/4 tsp black pepper
- 3 tbsp olive oil
Bring pork to room temperature.
Preheat the oven to 500F.
Dice garlic. Remove herb leaves from stems, and roughly chop.
Combine diced garlic, chopped herbs, olive oil, salt and pepper in a small bowl. Stir to combine.
Place pork in a roasting pan. Rub garlic herb mixture all over pork. Place in hot oven and bake for 15 minutes. Lower heat to 350F. Allow meat to cook for 30 minutes - 2 hours depending on the size of your roast. Check with a meat thermometer after 30 minutes. The pork is done when It reaches an internal temperature of 135F.
Remove pork from oven and allow to rest for 10 minutes.
We ate this with roasted broccoli. I tossed the florets in a little olive oil, salt and pepper. I roasted them under the pork for 25 minutes (may take longer depending on your oven).