Wednesday, April 3, 2013

Spring Gardening

In the spring;at the end of the day, you should smell like dirt.
Margaret Atwood 
Canadian poet, novelist, literary critic, essayist, and environmental activist
Spring Gardening

Cool between my fingers,
the damp earth
births wonder.
Roots burrow,
shoots emerge,
miracles blossom
beneath the dirt
I mold around the
delicate seedlings --
the stuff of revelation
in the palm of my hand.

Susanne Barrett

Celebrate Poetry Month:Memorize a Poem by
"Getting a poem or prose passage truly 'by heart' implies getting it by mind and memory and understanding and delight."

Pork Tenderloins with Balsamic Strawberries
Cook's notes: Some good news... today I was able to get closer to my grill for this picture below. I had been hopeful this recipe would have been grilled but decided it would have to be baked.
Perhaps next time. The recipe was adapted from Southern Living April 2013. Guess in the south they grill all year round.  
  • 4 pork tenderloins
  • 2 TB. olive oil
  • 2 minced cloves of garlic
  • 1/2 onion finely chopped
  • 1 small green pepper finely chopped
  • 1 cup of sliced fresh strawberries 
  • 1 frozen package of strawberries in their juices (thawed)
  • 1/2 cup balsamic vinegar
  • 1/3 cup strawberry preserves

  • In a saucepan on medium high saute onions, garlic and peppers in olive oil till tender-use a wooden spoon and stir frequently so mixture does not burn
  • Add in balsamic vinegar and cook for 5 minutes till mixture is boiled down to about half
  • Add in drained strawberry juice and strawberry preserves
  • Stir till mixture is smooth then add in strawberries from packet and cook on low heat for 3 minutes till slightly thick
  • Reserve half of this mixture for basting meat during grilling or if baking pour over meat and bake 350 for 35-40 minutes  
  • To serve spread remaining reserved sauce over meat and arrange fresh strawberries on top
  • Haricots verts (thin green beans) work will with this dish

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