I first met this funny face maker when She was two or three. It’s been fun watching Her grow and become a quite interesting, smart, and otherwise awesome young lady. A bit of a new habit of Mine is to pass one of My cameras around at gatherings, to see what people come up with. This girl leaves many gems to draw the laughter out of Me, as well as other reactions. She’s relentless with the face bending and also handles a camera pretty well. =)
A friend gave this plant to Me for christmas. Flowers have never really caught My interest, instead I tend to grow plants that give Me food, flowers to Me are just there to draw in more pollinators for the edible stuff. It’s been a couple of months since then and it’s still looking great. This petite little plant has been constantly sprouting 2 inch wide white flowers, with splashes of green, yellow and magenta in the center. I can’t keep from taking pictures of it every week or two.
A sweet and savory meat dish. It’s a recipe I stumbled upon while sifting through a stack of old family cook books a couple years ago. No idea why I didn’t attempt to make it sooner. Far more delicious than I anticipated after reading the ingredient list. If you use the right amount of apple juice in the roasting pan, you end up with 2 sweet sauces to accompany your meal. I drizzled the apple/dripping sauce atop some spinach and cooked down the last of the basting sauce to use for dipping. Loins cooked in this fashion would go well with some wild rice and steamed, buttered asparagus, or brussel sprouts, or as pictured, with fresh greens. Serves 8 to 12 depending on the size of your tenderloin.
Supplies Needed: Sauce Pan, Roasting Pan or Baking Sheet with high sides, Mixing Bowl, Cook’s String, and a Large Sheet or cutting board for prep. If Your tenderloin did not come in a vacuum sealed, leak-proof packaging, You shall also need something large enough to soak the meat in.
Ingredients:
1 Pork Tenderloin
1 Large Onion, chopped
3/4 of a cup of Bread Crumbs
half a cup of Dried Cranberries
half a cup of Dried Apricots, chopped
half a cup of Golden Raisins
half a cup of Apricot Preserves
1 cup of Apple Juice, possibly more.
1.5 cups of Port Wine
2 tbsp of Thyme
1 tsp or so of Cinnamon
1 cup of water
2 tsp or so of sea salt
Salt and Pepper to taste
Prep and Cooking:
First, mix a cup of the port wine, a cup of water and 2 teaspoons or so of sea salt. Mix until the salt has dissolved. Put Your tenderloin into the mixture and store in the fridge for at least 6 hours, rotating the meat as needed to get it soaking in from all sides.
In a mixing bowl, combine the onions, bread crumbs, dried fruit and a quarter cup of the port. Next, You must butterfly the tenderloin. Lay it out length-wise on a sheet or cutting board and slice down the side, half way up like a hot dog bun. Do try to make the top and bottom even in thickness, or it will cook un-evenly. After it’s cut open, salt and pepper all sides to Your liking. Lay it with the inside facing up and rub/sprinkle on the thyme and cinnamon, then spread the dried fruit and bread crumb mixture evenly over the meat, fold the tenderloin back up and tie it shut. Pre-heat Your oven to 350 degrees. Place the loin in the roasting pan, pouring the apple juice into the bottom of the pan. Roast for 35 minutes.
In a small sauce pan, bring the preserves and remaining port(1/4c) to a boil, stir until it starts to thicken up a bit. I started this sauce 25 minutes into the roasting on medium-low heat and it was a nice semi-thickened sauce, perfect for basting when I checked the loin at 35 minutes. Use this sauce to spread upon the tenderloin. You will want 3 to 5 layers for a nice sweet glaze. Continue to roast, basting every 5-10 minutes until the tenderloin is cooked fully, a meat thermometer should read at 160 degrees(F) or more. Remove from the oven and let stand for 5-10 minutes, slice and serve!
Notes:
This recipe is very sweet. The dried fruit and the port have a fair amount of sweetness to them, then You add the apricot preserves into the mix as well. If You can aquire some ‘less sugar added’ preserves, I would do so.
If You’re buying a tenderloin that comes in vacuum sealed plastic, You can make the brine/marinade with half of the quantity listed above. Cut a slit at one end of the packaging, drain the extra liquids and pour in the salted wine marinade, tying the end shut again with string, or twist ties. This is the most effective method for spreading the flavor, as well as using the least amount of wine/water/salt. On the other hand, those buying from a butcher, hunter or farmer will likely have to use a large bowl or cooking pot/pan of some variety. Which will require much more of the marinade to be made. If You have a ‘food saver’ or vacuum sealer, this might be a nice time to get some use out of it..
I’m not even sure what variety of rose this is. It was given to Me by My Mom, late in the season last year. Hard to go wrong with $1 plants from the nursery.. Unlike My Lavender Lace Mini rose, this one is truely tiny. It stands a lofty 5 inches high, giving these nice pale pink blooms with fair petal layering. I put it in the attic with all My citrus trees for the winter, it seems happy.
This poor little Keiffer Lime tree has been ravaged by a scale infestation. I’ve been trying My best to fight it back, but to no avail. I am giving up on this one and My 5 year old Blood Orange tree, which has the same blight. Having no where to put them that they won’t continue to spread this deadly parasite to the rest of My trees and plants, I’ve tossed them out into the harsh Minnesota winter to die. This has been My favorite of the citrus trees I have. It bounced back wonderfully from frost bite last year, but even with all the hand scrubbing and spraying of chemicals, I’m losing the battle. Having all these trees in the attic, without actual sunlight for 5 months of the year makes pest control EXTREMELY hard. I don’t like to spray chemicals, since most commercial pesticides rely on one of the two active ingredients for Agent Orange. Yet, claim to be food safe! I’m hesitant to use them in My living space since I don’t want to aquire some crazy mutation of leukemia like many of our soldiers did from exposure to the afore stated chemical in the Vietnam war.
Instead, I admit failure in caring for this tree. I’ll have to aquire another one in the spring. The leaves make for such delicious food, it’s just a wonderful variety of plant. I doubt that very many citrus trees have been introduced to snow and such cold temperatures, but it’s best for the rest of My trees this way. :(
I was sifting through all of the 44,000 pictures I’ve taken since the end of 2008. I wish I still had the pictures I took before that, but they were lost years ago to hard drive failure. Food and drifting have been the main things that draw My lenses into action. The first sideways driving event I went to outside Minnesota, Drift Day 14(I think) in Joliet, Il, seems so long ago. So many good times spent around the midwest drift scene. Here’s a little blend of memories for all of You who are itching to get back out there this spring! These first 3 are courtesy of Opposition Keith at Kaizo Photo, from 2006-07. Leegro in the old ‘pink panther’ and Ryan Clemens in the last two incarnations of His s13. I just had to squeeze these in, since I did most My travelling with the TMFOpposition crew…
The rest of these I took at various events around the midwest. Thanks to all the people from around the scene for letting Me share in on the fun! What a great way to learn how to use My camera and become a photographer.
Red Bull has hit it on the nail. This was the second year for their Crashed Ice event. If You aren’t familiar, think hockey, with no puck, or sticks, but on a twisting, hill laden track instead of a flat arena floor. I am quite certain if a bobsled team looked at the slopes built into the course, they would poo their pants, before realizing their lower jaws had landed on the ground. Actually, if they attempted to have a go, they would just fly off and into the crowds, or buildings, some of which were a mere 10-15 feet from the track.
It was unusually hard to get decent pictures of the action. According to one of Saint Paul’s Finest, there were well over 100,000 people in attendance for the 2 hour final. Considering the population of Capitol City is a mere 350,000, that is a huge turn out! This would also explain why it was nearly impossible to get close enough for some dynamic shots of the skating. I must admit, capturing these guys, flying down the course was a lot harder than taking pictures of drifting. Which is the only other thing I’ve had any real practice with rapidly moving subjects. So, I made sure to snap a picture or two of the cathedral. Wisely chosen 2 years straight as the backdrop for this, the only round of 5, held in the United States. Thanks for lighting it up for Me Red Bull. Not at all a common sight to see one of My home town’s most dominant structures glowing in so many colors…
I hope they continue to bring this event back here! Being the national home of hockey, home to 2 of the 3 major snow-mobile producers, as well as home of the coldest place in the contiguous U.S.(Embarrass, MN), hosting this truely cold weather sport in Saint Paul is a natural fit. Even better, they plan it to coincide with the Winter Carnival, so You get a completely diverse blend of people from many cultures and spanning all age groups. Honestly, do You think people elsewhere would happily venture out in sub-zero temperatures for some extreme sports and ice sculptures anywhere else? By the tens, or hundreds of thousands? Ahhh, Minnesota is a wonderfull place!
Last week, My Brother married His girl-friend of 13 years. Contrary to what many thought would be a large wedding, it was a nice small gathering in Their living room. I guess it had to be, since they decided to make it happen less than a month before hand. It was a nice ceremony. Lots of smiling, laughing and general happiness was flowing through the place. Congratulations Brother and now, officially, Sister!
There was one kind of odd moment, just after the deed was done, the pastor gathered everyone, hand on hand, into a huddle. He spoke a few words and proceeded to start singing a verse. Just as He drew in His breath to start, the music My brother was playing popped up, right on cue: “Where’s Your head at, at, at.” Basement Jaxx played quietly in the backround through the whole wedding, it was pretty funny. Actually, there were two other awkward moments… I hadn’t realized that I was to give a speach and failed to come up with something worth hearing on the spot. Sorry, I feel bad about it! Then there was this pre-wedding photo We did while waiting for people to arrive. I think it’s the best of the day though.
It was a good Tuesday night party that ended up doubling as a photo shoot. There is something to be said for a simple wedding, with little or no money involved. I think this is the best kind of ceremony. It’s all about the people anyways, why bother making it about anything else?
This Year was My second mandarin orange harvest. Eleven times more fruit than last year’s haul, which was one orange. The tree that gave Me that orange, gave three this year, in an escalating size range of two, to nearly four inches in diameter. They were VERY sweet and not particularly acidic. The largest one however was quite bland in flavor, I think I picked it too late? My other satsuma tree gave Me eight little oranges. I picked them in varying lengths of time after turning bright orange. Today, I picked the last five, about a month later than I think I should have. Quite a day, plucking fresh oranges from a tree when it is 7 degrees(F) outside..
The fruits from this tree were far more acidic and powerful in flavor, but not as sweet as the ones from it’s sister. They are the same age and from the same source, but I planted them in very different soil mixtures, to see what would work better. I can only assume that this, is what caused such dramatic variation in the experience delivered to My taste buds.
Having also plucked the last meyer lemon, there is just one fruit left growing in My tropical Minnesotan attic jungle. It is the first grapefruit from My nearly six year old ruby red tree.
There is nothing like freshly harvested food. It has been great to experience the cycle of these trees and of course, reap the rewards! I can’t wait to see what I get next year.
The greatest and simplest crunchy, chocolatey treat out there! Thank You Grandma Stennes!
Supplies Needed: Double Boiler, a very Large Bowl and a Roll of Wax Paper.
Ingredients:
Wheaties, a 1lb package of sweet chocolate chips, half a square of baker’s chocolate or dark chocolate(about half a regular Hershey bar size), and a dash of Salt.
Prep and Cooking:
Over low heat, melt the chocolate in a pot, adding the salt once it’s partially melted. You will need to stir it a lot, to keep any from sticking to the pan and burning. Put the cereal into a large bowl. Once You have an even texture to Your chocolate, pour it over the cereal and mix vigorously. Allowing the chocolate to completely cover all of the flakes. Spoon it out, dropping each spoon full onto the wax paper and let them set in a cool place. Once the chocolate has hardened, They are ready to be devoured!
These are always around during Christmas time at My Mom’s house. They are good any time though, and if using larger portions of dark chocolate, it becomes an oddly healthy delight. Try mixing in some chili pepper powder for a spicy flare to this classic recipe.
See comments for My Mom’s notes on making this.
Being a late-comer to the mobile phone world, I started with a well used Side Kick II, which was a hand-me-down from My brother. After a year or three, I migrated to the T-Mobile Dash, which ran a version of windows intentionally designed to slowly delete the available memory, so You would be forced to buy something new, or pay to have it serviced. Both of those devices were garbage! Then, five or so years ago, My sister-in-law gave Me her old G1. The first phone with an Android OS.
The Google Phone is now about a decade old, it still works! I’ve been using it with a pre-paid sim card for quite some time now. The only thing holding it back for basic phone, text and not so snappy(but acceptable) web browsing use, is the lack of batteries available. Sure I could have kept buying batteries, but they aren’t being produced anymore, they’ve been sitting on a warehouse shelf for who knows how long. Thus losing their ability to hold a charge. Two hours, just isn’t enough. So I bought a tablet!
Specifically, the T-Mobile Springboard. Which is a rebranded product of China, the Huawei MediaPad. Certainly not the greatest thing out there, but at the time, pickings were slim and at $100 after the mail-in rebate, I’m happy that I did run with this tablet. It runs most apps with out issue, it’s screen is of great quality, it plays every file type I’ve thrown at it and the high point of this device, the battery lasts 12-15 hours streaming music and occasionally texting, surfing, or wandering Vimeo and Instagram. The lack lustre 5mp camera has consistantly disappiointed though. Having used this smaller sized tablet as My primary device for the last year, I wasn’t able to take calls with it, so the old G1 has still been in use. Until now!! I was able to grab an upgrade with lucky timing. Since the new Samsung Galaxy S III and Note 2 were on sale for $100 and $200 respectively, after a $100 mail-in rebate of course.
One week earlier and I would have gotten the S III phone, because it was $50.. But the Note 2 has a quad-core cpu, larger screen and larger battery. Otherwise they are pretty much the same. So, for $200, I have bought an up to date mobile device. I’ve always had some one else’s old crap, or something cheap and slow. It’s very nice to have a camera worth using, without having to whip out a dslr! The Note 2 has a good screen size/phone size, bigger than most phones, not any thicker though. Fits in any of My pockets, instead of only the back pockets, like the tablet. Haven’t encountered an app it won’t run and this thing powers through all that I have done with it so far, without a glitch. Internet browsing is pretty fast, I’ve always done My web surfing at home, but this is slowly changing.. If it lasts even half as long as the G1, this may be a worth while investment! These new phones are quite versatile, it’s a good time to finally be on the leading edge of the band wagon. Technology can be such a wonderful thing.
An obvious note: These phones are loaded with WAY TOO MUCH BLOATWARE! What a sham having to attempt to disable them, without voiding one’s warranty. You business jokers need to step up Your game and clean it up a bit! Why do You hate Your customers so much? At least give an option to remove the stuff, since most of Your customers don’t want it!
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