Well here I sit again. It has been a long haul since my last post. No excuses. I got back from the 3500 mile trip and Eric and I went to work getting the house ready to list. After 6 grueling weeks the house went on the market May 12. Not much activity to date but we are hopeful that all that is about to change now that school is out and the summer is on the horizon.
We bought this house in June of 1993. It wasn’t much but had a lot of potential. For the last 19 years we have redone, repaired and replaced. Things were done to last. At one point we believed that we would remain here during retirement. As time went on, the kids moved away and our grandchildren were born. We discovered that it would be so much better to be close to family. While we will miss the friends we have made over the years we are looking forward to new adventures.
Where are we moving? That is an interesting question. We haven’t reached a final decision as yet. We have done some looking in Dallas and plan to look in Alabama and Tennessee in our upcoming trip. Our destination is in the hands of God.
This is Memorial Day in the US. A time to reflect and remember the sacrifice that many have made for our freedom. To all the military families, present and past know that you are forever in my debt. Memorial Day is also a wonderful day to cookout on the grill. Yesterday we had a wonderful meal of Fresh Herb Crusted Pork Tenderloin, Rosemary Roasted Potatoes with Mushrooms and French Green Beans in a Mustard Sauce. A delicious meal. Hopefully something that I can share with my family very soon.
Fresh Herb Crusted Pork Tenderloin
1 pork tenderloin, approximately 1 1/4 pounds
2 to 3 tablespoons fresh rosemary, oregano and sage
3 to 4 garlic cloves
freshly ground pepper
Remove meat from refrigerator, rinse and towel dry. Allow to stand at room temperature for about 30 minutes.
Finely mince fresh herbs. Sprinkle the garlic with kosher salt and mince with chef knife until very fine. Mix the garlic and fresh herbs together. Sprinkle on additional salt if needed along with freshly ground black pepper. Rub the mixture into the meat and allow to rest at room temperature for 30 to 45 minutes.
Place on preheated grill and cook over indirect heat for 30 minutes or until meat thermometer registers 145 °F. Remove from grill and tent with foil. Allow to rest for 10 minutes to allow juices to settle. Slice and serve. Serves 4
French Green Beans in a Mustard Sauce
1 pound French Green Beans
6 cups of water
2 to 3 tablespoons butter
1/2 lemon, juice and zest
1 heaping tablespoon Dijon mustard
4 tablespoons sliced almonds, coarsely chopped and toasted
Measure water into a large pot, salt to taste and bring to a boil When boiling add in green beans and blanch for 3 minutes or until bright green. Immediately drain and rinse well under cold water. Allow to drain
In pot used to blanch the beans, melt the butter taking care not to burn. Add in lemon juice and Dijon mustard, whisk to combine. Remove from heat and toss the cooked beans with sauce, sprinkle chopped almonds over and toss again. Serves 4
Rosemary Roasted Potatoes with Mushrooms
3 small to medium red skinned potatoes, washed and cut into 1 inch cubes
8 to 10 medium mushrooms, cleaned and quartered
1/2 medium to large yellow onion, thinly sliced
1 head of garlic, separated into cloves and peeled
salt, to taste
black pepper, to taste
2 tablespoons fresh rosemary, minced
Preheat oven to 400°F. Place the vegetables on a baking sheet. Sprinkle with salt, pepper and minced rosemary. Drizzle with olive oil and toss well to coat. Place in preheated oven and bake for 15 minutes, stir. Return vegetables to oven. Turn off heat and allow to remain in hot oven for an additional 15 to 20 minutes or until potatoes are cooked through. Serves 4 to 6