Have you ever thought of someone from the past? Maybe wondered where they were or what became of them? If your honest, your answer is yes. How quick did that thought materialize or become reality? Did you reach out or did you ignore it? Does it frighten you or does it make you happy?
I love when it happens! It’s like a gift from God and the universe. I mean think about it….it’s a big lost and found out there. As we mature we lose loved ones, friends move away, we just lose touch. It’s the “finds” that make us realize how fortunate we truly are.
I had a “find” this week! We lived in the same town, went to the same school. In fact, I worked, as a teenager, for him and his wife. It was a little boutique that was way ahead of its time. I have fond memories of those days, and what fun it was. I am happy to report he is doing extremely well. So thanks to God and the universe for sliding another one my way.
My friend informed me he loves to cook for his family; I didn’t see that one coming. Naturally, I had to tell him about my blog…haha. I mentioned my Rustic Pizza Dough recipe and he said, “I know, I had my staff print your recipes out”. On a scale of 1 -10 on the mood elevator, I’m going with a 20. It was an awesome moment and a great way to end the week.
Now I am even more inspired to bring the blog up to speed. However, did I mention he is a novelist? Four books to be exact; it’s just a little intimidating to say the least. So HP, let me know how I’m doing, constructive criticism is always welcome. This one is for you, thanks for the inspiration to get back to it.
I can’t take full credit for this one; it originates from Barefoot Contessa. I tweaked it to my liking. This recipe is easy and great on the grill. Please use fresh herbs, dried just won’t cut it here. If you are lucky enough to have leftovers it makes great sandwiches. Use a good, thick, crusty bread with roasted red peppers, basil, and good mayo.
MARINATED PORK LOIN
- Zest of one lemon
- 5-6 lemons, fresh squeezed (include the one you zested
- 1/2 C Olive oil
- 6 cloves of minced garlic
- 1 1/2 T fresh thyme, chopped
- 1 1/2 T fresh rosemary, chopped
- 10 Large basil leaves, chopped
- 3 t Dijon mustard
- 2 t Kosher salt
- 2 or 3 pork tenderloins, approximately 3 lbs
- Fresh ground pepper, approx 2 t
Combine all of the above ingredients in a large ziploc bag. Marinate for at least 3-4 hours but preferably overnight.
Cook on the grill until meat registers 137-140 on a meat thermometer. Remove and place on a platter and tent tightly with foil for approximately 20 minutes. Carve to the thickness of your choice.
Til next time,