More Ramblings. Ceramics, Gardening, Misc...

So my yukky skin condition is still lingering, but it's starting to show miniscule signs of improvement ("I'll take it!").

At least, outwardly anyway, I look a bit less Reptilian. But the bottoms of my feet are still flaring up and it hurts like a Mo'Fo!

I hope it clears up by Friday - that's all I've got to say!

Friday, P and I are going to the San Francisco Garden Show in San Mateo. Turns out I lied in my last post, the Master Gardeners' Sale is the following weekend!.

Anyway, I'm sure there will be some "walking" to do (Eeek!). But hopefully, also, some Super-Cool Gardening ideas as well!

And I hope to come back all "pumped-up" and ready to tackle my Yard Chores with a vengeance! At the very least: clean-up my greenhouse to the point where I can store my Master-Gardener-Sale purchases (which will be abundant!!!).

Then on Saturday, we are going to a different ceramic studio to learn how to make clay birdhouses. I have a sneaking suspicion mine is gonna end up looking a bit more like a Tiki Hut!

Honestly, that's another reason I need my skin to clear up. Not sure if playing with mud is such a good idea when my hands are all foobar'd :::sigh:::

And Clay-Play while wearing gloves just ain't gonna cut it!

Our primary interest in the birdhouse workshop, actually, is to start checking out other studios in the area. P has her own Clay-House and kiln - but her kiln isn't hooked up (it's 220V and I don't think she's got a place to plug it in). She is still affiliated with the old studio, but is contemplating a possible move. So we basically just want to check this place out.

I recently canceled my membership at my last studio. It was a nice enough studio, but not really geared toward hand-building. And the firing schedule was kind of "hit-and-miss" (It's kind of sucky to give Christmas Presents in February!).

For wheel-throwing, it was pretty good: Lots of wheels and plenty of instruction available. And I really liked the wide variety of clays and glazes to choose from. But there really weren't any comfortable table/chair arrangements for sitting and sculpting and whatnot. Not really a complaint, mind you - just a simple fact.

And, other than P, I really didn't "resonate" with anybody there. But then again, I kinda view ceramic arts as a solitary, almost-therapeutic pastime - for me, anyway (On the other hand, since glazing kinda drives me nuts, I actually *do* like having someone around to talk-to/distract me when I'm doing that!)

To be honest, I really don't *need* to be associated with a studio, for the kind of stuff I do. And now that I have my own kiln, it became a waste of money because I was paying (a rather significant chunk-o-change) to maintain my membership - for resources that I never EVER used!

But... There are definitely some advantages to being linked to a studio: Social-interaction is one (if you're into that). Inspiration is another (it's cool to see other people's techniques and ideas). And access to a BIG kiln and other firing techniques is nice, too. And, in fact, someday - if I ever go back to making "big" pieces, I may HAVE to join a studio - just so I can fire 'em!

One thing that I would like access to is a Raku Kiln. I could probably build one myself (tons of resources on the web for that). But Raku firing is messy, smoky (and dangerous!) business - so if that's something I want to pursue in the future... Well....

Like I say, we're just using this opportunity to check out a different studio. And we may go look into others... We'll see!

For now, I am perfectly content with my li'l Tiki Shack and small-ish electric kiln.

Anyway, that's about all the News that's Fit to Print. Tonight, I am making a Leeky French Onion Soup with Mushrooms, that may evolve into something else. It's simmering on the stove now (and the scrumptious aroma is making my tummy rumble!). If it turns out to be stupendously delicious, I'll post the recipe.

Recipe: Bendy Straws and Corn Chowder

Addendum 3/18: Okay, here is a picture of a Bendy Straw and Corn Chowder!

Okay, I got most of the "rambling" out of my system with that last post...

Butttt... There's a little more!

Years ago, when I lived on my boat, I developed some really cool friendships with some of my neighbors.

Boat-People are "Different" from the rest of the general population - a fact that I mused about on my original www.imqtpi.com website. We tend to be "loners" for the most part and don't necessarily want close-ties to others (and I can say "we" because I was one of 'em!). Yet at the same time, we were a very close-knit community (meaning: We watched out for each others' boats and/or if anyone "got into trouble" - we all pulled together to "make it right!").

Yes, we were a Tight-Knit Community of Loners - go figure!

One of my neighbors was *particularly* Hermit-Like and rarely ventured outside of her boat to interact with others. I'll call her "Miss-M."

Miss-M did a simply stupendous job of NOT getting sucked into ANY of the dock-drama. I, mostly, did too - but since I was more "interactive," I had a tougher time "avoiding" the drama - since there were ppl who wanted to drag me into "their side" of whatever was going on... (Although I like to think I did a damn-good job of staying out of it, for the most part!)

Anyway, this isn't about Dock Drama. This is about FOOD!

So Miss-M and I would venture out on a fairly regular basis and go out to lunch at various dining establishments in the area. We had AMAZINGLY bad luck with our Dining Adventures including encountering a McDonald's that had RUN OUT OF COKE (And Miss-M was, quite simply, a Coke-Addict) (and I *am* referring to Coca COLA - just to be clear!). And another occasion when we'd gone out for Pizza and the restaurant had RUN OUT OF CHEESE. No, I am not making this up!!!

It became, kind-of, a standing joke for us - to see what sort of OUTRAGEOUSNESS we'd encounter whenever we'd go out for food.

One of our "Semi-Regular" hang-outs was Mimi's Cafe - in Foster City/San Mateo. They were actually pretty reliable in the Quality (and Availability) of their food (and soft-drinks!). But two areas that were always iffy were: "Will they have Bendy Straws today?" (which is neither here nor there - but we found it amusing!) and "Will the Corn Chowder [one of their "Signature Items"] be thick and delicious?" "Or runny and not-so-good?" (which, to be fair, meant that the Corn Chowder was made fresh, daily).

Ever since then, whenever I encounter a restaurant that offers Bendy-Straws, I think of Miss-M.

And, in fact, the last time I was up at the marina (for BoatGuru John's "Memorial" party), I ran into Miss-M and insisted that we need to exchange phone#'s and hook-up for lunch again.

"Here, I'll call you from my cell, so you'll have my phone#. When you get the call, you can save my number. In fact, maybe you could label it as 'Bendy Straw!'" - But then I got to thinking that maybe having a phone# saved as "Bendy Straw" might be misconstrued as me being an Exotic Dancer (Hah!) or Hooker!

Annnnnnywaaaaaayyyyy.... I hadn't given it much thought since then. But while hubs and I were in San Diego (which, BTW, was where BoatGuru John ended up, and ultimately died - :::sigh:::), we had dinner at a restaurant called Oggi's (a place that John introduced us to). They did not have Bendy-Straws, but they *did* serve a damn-good Corn Chowder...

Hubs enjoyed it, so I said I would make some.

I then consulted Google and stumbled onto this: Mimi's Cafe Corn Chowder. Yippy-Freakin' -Skippy! It is THE Mimi's Corn Chowder Recipe, and if *I* make it, I can virtually guarantee that it will be thick and creamy and delicious! Annnnd... I have a more-than-adequate supply of Bendy Straws!

That said, here is the recipe, with my modifications:

(QT's Interpretation of) Mimi's Cafe Corn Chowder

(Serves 6)

Ingredients

• 1/4 cup butter (1/2 stick)
• 3 Tbs Flour
• ¾ c onion, finely chopped
• ¾ c diced celery
• 2-1/2 c water
• 2 c cubed, peeled potatoes (I used Yukon gold)
• 1 package (16 oz) frozen corn krnels
• 1 can (14 oz) cream-style corn
• 2 carrots, shredded
• 3 Tbs Splenda
• Salt and White Pepper (to taste)
• 2 c heavy whipping cream (unsweetened)
• ½ bottle Moscato or other sweet white wine (I used half of a 187ml bottle)
• (optional) 1 more Tbs of melted butter + 1 Tbs Flour to thicken it further, at the end.

Instructions:

1. Melt butter in large saucepan over medium heat
2. Add flour and whisk until smooth and a roux forms
3. Add onions and celery. Saute until soft, but not browned.
4. Add water, potatoes, corn kernels, creamed corn, carrots and Splenda
5. Bring to a light boil
6. Lower heat, cover and simmer ‘til potatoes are soft (appx 30 mins)
7. Add cream and simmer, uncovered until thick and creamy. Season with salt and white pepper.
8. If it doesn’t thicken to your liking, melt butter in a separate small pan and whisk in flour to create another roux. Slowly add roux to the soup, stirring constantly, until it reaches the desired consistency.

This is a delightfully tasty, mellow soup, and would make a good "base" for other things... Maybe add some fresh mushrooms (saute, at the beginning, with the onions and celery). And/or toss in some leftover chicken. And/or add some frozen peas. The possibilities are endless!

No pictures, unfortunately. When I did manage to make it (involved appx 30 minutes of standing over the stove, on my ouchy-feet!), I was soooo freaking starved that I scarfed 2 bowls down before I thought to snap a picture!

Random Ramblings: Updates (here) and Recipe (to follow!)

Oops. I've been kinda silent for awhile, haven't I?

Part of it is: I have a Medical Excuse (that I'd rather not get into - but let's just say it's tough to type when you've got to wear gloves!)

The better part is: Things HAVE been kinda hectic lately - including seeing two (Yes, TWO!!!) Jimmy Buffett Shows. He played San Jose week-before-last, but hubs couldn't go 'cuz he was stuck in So-Cal on a Business Trip. But then hubs decided to extend his business trip so he could drive down to San Diego. I then flew down on Saturday morning and we got to see Jimmy last Saturday night!

For the San Jose Show, I managed to make my SECOND appearance on "The Parking Lot Video" (my smiling mug blasted up on the big-screen). So that was SUPER cool! And I made a few new phriends from the Latitude 38 Parrothead Club.

My license plate on the Big Screen :-)

The Plate + Frame says "It's 5❤CLOCK Somewhere"

They then panned up to me, looking at my watch,

giving the Thumb's-Up and drinking my margarita.

Unfortunately, there was too much shutter-lag on my

camera to capture the pic of my face on the big-screen.

But I was up there! Really!!!

By the time I got to San Diego, my medical condition was *really* starting to flare up (Okay-okay, I've got psoriasis - if anyone cares!), so walking, dancing - even standing - was pretty painful. And by the time we got home, I was pretty-well whooped!

Still, it was loads of fun and I'm not gonna let ANYTHING stop me from having a good time at a Jimmy Buffett Show! (Even if it means suffering for over a week afterward, trying to recover!) (Gawd it SUCKS getting old!!!).

Since we've been back, I did go to see the dermatologist. She gave me a shot of prednisone so now I'm "Bloated, irritable and hungry all the time" (Great - JUST what I need!), the itching is *starting* to subside, but I still feel and look pretty reptilian. Niiiiiiiice! And much of the "pain" is still there, unfortunately.

...As is a bit of a "funky," bummer, depressed mood ("Sucks getting old" and "Sucks not being able to DO anything" "Waaahhh-Waaahhh-Waaahhh!")

In the meantime, I still have a boatload of yard chores to complete (Not hap'nin'!). We actually ARE getting *some* rain (which is actually a good partial excuse for not completing yard chores).

Friend-P has been cranking out tons of new Ceramic projects and posting pictures of them on Facebook, and texting and emailing me with pictures and excellent ideas of New Projects to start. And loaning me DVD's of different ceramic-techniques, yada-yada.

She's actually *trying* to cheer me up - which I greatly appreciate. But the fact is, it's having the exact OPPOSITE effect because - as long as my hands are all reptilian and painful - I *can't* go out and Play in the Clay :::sigh:::

Psoriasis is "triggered" by stress - but I can't partake in my "stress-reducing" hobbies because I've got friggin' psoriasis!!! (How's THAT for a f**king miserable Catch-22???)

Sooooo... I'm doing my best to take it easy. I spend much of my time with my feet propped-up (and slathered in Rx goop), and my hands equally slathered-and-gloved. I hope to regain *some* semblance of health by the end of next week. P and I are going to a "Make a Clay Birdhouse" class at a local (different) ceramic studio, next week. And next Saturday is the Annual Santa Clara Master Gardener's Spring Garden Market (how's THAT for a mouthful?!).

I definitely need to be in "fighting form" for that (Literally and figuratively!). I have started a few varieties of tomatoes (and other stuff) on my bathroom windowsill, and my germination rate looks pretty good, so far (Especially considering that the seeds are 3-4+ years old). But I've never had much success with starting things from seed and expect that most will perish upon transplant. I don't want to "hedge my bets" and I do plan to buy WAAAAY too many plants at the Spring Market!

Baby Sproutlings. I think I've had about a 70% germination rate, so far...

So yeah, I plan to kick back as much as possible for the next week (even though I am practically climbing the walls with Cabin Fever already!) so, hopefully, I'll recover enough to be able to get out there and accomplish something worthwhile next weekend!

And maybe, just maybe, I can get back to my Therapeutic, Stress-Releasing Clay-Play sometime SOON!!!

Kiln loaded with greenware, to be bisqued

Bisque-ware, unloaded from the kiln and ready for glaze.

Now, if I can just get to where I feel GOOD enough to get out there and slap some glaze on it!

Recipe: Leftover Apple-Spice Pork Stew

OMG - Two posts in one day???

Well, I wanted to "write this down" while it was still fresh in my head - so I'm not doing anybody any favors here!

So, a couple-three days ago, I made an Applesauce and Herb Crusted Pork Loin and it was good. It was a tad on the dry side (I'm still "getting to know" our new Kenmore Nuker/Convection oven), but it was still quite tasty.

The dryness did kinda deter any thoughts of sandwiches the next day, however. It was better on the first night, slathered in gravy!

Anyway, I still had appx half of the roast in the fridge and hated to see it go to waste (although I'm sure the dogs would have gladly helped!)

So I decided to Google "What to do with leftover pork tenderloin" (got a bunch of "Mexican Meal" ideas). Then I googled "Pork Stew" and stumbled onto a recipe for Harvest Pork Stew. That sounded intriguing because some of the "base" flavors were very similar to what I already had!

Okay then, I think we have a winner! Srsly - there is something about the flavor combination of pork + apple + rosemary (I *swear* it's the rosemary!), that is simply AMAZING!

I don't have exact measurements, this time around, and - as usual - I wandered way off-track when it came to the original recipe. It turned into another one of those "What do I have in the fridge?" frenzies. So, by all means, do the same thing! I think the main ingredients that I wouldn't swap out are the apples, applesauce and spices..

Here's what I ended up with:

QT's Leftover Apple-Spice Pork Stew

Ingredients:

• Leftover pork tenderloin (appx 1 lb, maybe?) cut into spoon-sized chunks
• 1 medium red onion, coarsely chopped
• 1 clove fresh garlic, minced
• 2 carrots, chopped into small chunks
• 1 small turnip, chopped into smallish chunks (or use potatoes - whatever!)
• 6 stalks of fresh asparagus, snapped into 1" chunks
• 1 Granny Smith Apple, chopped into small chunks (I always screw up and chop my apples too coarsely - they take forEVER to cook down, so stick with small chunks!)
• 2 cups (appx) broth (I used beef - since I already had an open carton, But chicken or veggie broth would be fine)
• Leftover gravy (I had appx 1/2 cup left)
• 1 cup unsweetened applesauce
• 1 can of sliced mushrooms (or fresh, sauteed with the onions, would be even better)
• Leftover mashed potatoes (probably appx 1/2 cup)
• 1 tsp each of dried thyme, basil and rosemary
• Olive oil (enough for the initial saute)
• Splash of white cooking wine (to deglaze the pan)
• Salt/Pepper to taste

Instructions

1. Start out by lightly sauteeing the onions and garlic in olive oil on medium to medium-low heat - til translucent (but not brown).
2. Toss in your "hard" veggies (carrots, turnips), and chopped apples. Continue to saute on medium heat to - hopefully - start the "softening" process.
3. Add your asparagus (and fresh mushrooms, if you have 'em). Keep cooking, stirring constantly, til the softer veggies start to soften.
4. Deglaze the pan with a splash of white wine.
5. Add in the chopped leftover pork, broth, leftover gravy, applesauce and seasonings. Bring to a gentle boil, then turn heat down to "simmer."
6. Simmer for appx 1 hour, 'til the hard veggies are tender.
7. Stir in the leftover mashed potatoes (to help thicken the broth). You might also consider tossing in a couple Tbs of dried "Potato Buds" (Quick-cook mashed potatoes) to help thicken it, as well.
8. You might also decide to toss in some frozen veggies (peas, corn, whatevers) near the end of cooking, if you want more colors/flavors. Personally, I think it's fine "As-Is!"
9. Give it a taste, add salt/pepper if desired.

Serve and ENJOY!!!

All done!

Come to think of it, it is a little bland-looking, maybe some frozen peas would've kicked it up a notch!

It was still mighty tasty!

Recipe: Super-Easy Low-Sugar/No-Cook Strawberry Freezer Jam

So I still haven't gotten a new phone (:::sigh::: The Budget says "NO!"), and I'm still too lazy to drag out the "real" camera (and find the USB cable, and transfer the files, and yada-yada). So you'll just have to settle for Crappy Droid Pics!

And besides, I have a dilemma in that I really don't have a "pretty spot" to take good pictures anyway! Some of the bloggers I follow take simply *scrumptious* photos of their "Works-In-Progress" on their simply-gorgeous-shiny stainless steel gas ranges, and their "Finished Products" on their expansive granite countertops and/or clutter-free dining tables...

I have None-of-the-Above! I have a nice, new-ish white glass cooktop stove (and I can still hear my mom's voice, echoing in my head "DON'T GET WHITE! It'll be impossible to keep clean!"), consequently, WHILE I'm cooking, the cooktop is generally a glopped-up mess and ("Yes, Mom. You were right!") I have to scrub the hell out of it EVERY time I use it! I also have a gouged-up late-70's vintage off-white Formica countertop. And forget about the "clutter-free" dining table!

Now I *do* have an expansive and lovely quartz countertop in the bathroom. But it just seems kinda weird to take Food Pictures in the bathroom - dont'cha think?!

Oops. I'm rambling again, aren't I?!

Okay, okay: Well, here's my lousy/lame excuse for a photo:

I think the "artfully placed" placemat kinda helps!

Anywaaaaayyy, I promised a recipe, so here it is! It was so quick and so easy, I am tempted to call it "cheating!"

The grocery store had strawberries (YESSS! Local even!) on sale. "Buy One Get One Free" so I picked up a couple of 16 oz tubs. I looked for rhubarb but, alas, there was none. So this afternoon, I decided to make:

Super-Easy Low-Sugar/No-Cook Strawberry Freezer Jam

Yield: Appx 4 half-pints

Ingredients

• 2 (16 oz) baskets of fresh strawberries.
• 1/4 cup white sugar
• 1/3 cup Splenda
  Note: This is waaaay less sweetener than the Ball recipe called for - but I think it's perfect!
• 4 Tbs "Instant" Pectin (mine was Ball brand and came in a little plastic jar)

Instructions

1. Rinse, core and slice the strawberries. Make sure it measures out to appx 4 cups
2. Start smashing some of the strawberries (a layer at a time) in a medium sized bowl. I used a potato masher.
   Note: You don't have to thoroughly mush them (in fact, it's better to leave at least 1/3 of the berries somewhat-recognizable - IMHO)
3. Sprinkle sugar on the smashed strawberries as you go.
4. Let 'em set 'n sweat for appx 5 minutes.
5. Mix the Splenda with the Pectin in a separate small bowl.
6. Dump the Splenda/Pectin mixture on your now-soupy strawberry mess and mix thoroughly.
7. The Ball Jar said let it set-up for 5 minutes. I didn't, I just started spooning it into the freezer jars - leaving 1/2" headspace, then tossed 'em in the freezer.

VOILA! Super-fresh tasting Low-Sugar Strawberry Jam - that took a whopping 15 minutes to throw together (Yayyy!)

Seeds are Started!

Seeds started in the bathroom window

Wellllll... It's been a Super-Dry Winter (can't wait to hear the "We're Having a Drought" rantings, later this year). Actually, it's kind of a bummer because we aren't even getting our annual "Two Weeks of Green" - which equates to "Springtime" in my neck o' the woods.

I did "do my part" to try to encourage rain. I uncovered the Tiki Bar (as well as removed the protective bed-sheet from my Plumerias). I figured that would virtually GUARANTEE a rainstorm - but that plan kinda backfired on me. Yes, we did get rain. But it was in the form of an Alaskan Storm-Front with FREEZING temperatures (necessitating a mad-dash, after dark, to re-cover my Plumies!). And the rain that we got was... Well... Paltry!

(I probably shoulda washed my car. *That* would have guaranteed a deluge!)

Of course, it's not too late. March and April can "go either way" - weather-wise. And there *have* been years when it rained clear into June.

I suspect that this is NOT gonna be one of those years, however...

Nevertheless, the weather *is* starting to warm-up a bit. Nighttime temps are still pretty chilly, but daytime temps have been hitting the low 70's (Yay!!!).

So my thoughts really are turning toward springtime and - w00t! - the Summer Garden.

There's a "new" tomato coming out this year: Indigo Rose which is a super-duper dark purple tomato. I've already ordered 3 plants, which should be arriving sometime in April.

I'm also looking forward to the annual Spring Garden Market (aka "Madhouse!") put-on by the Santa Clara Master Gardeners. I've already printed up the list of seedlings they'll have available...

And, undaunted by my past failures, I am - once again - trying to start seeds in the bathroom window!

Actually, I probably should have started the seeds back in late-January, but - "Oh well!" I ploppped the seeds into my Mini-Jiffy-Greenhouses on March 1.

This years' selection of seeds includes:

• San Marzano Paste Tomato (which was a Freebie from www.labelgmos.org - An organization that deserves support, IMHO)
• Amish Paste Tomato
• Coyote Cherry Tomato
• Cherokee Green Tomato
• Big White Pink Stripe Tomato
• Super Snow White Tomato
• Pruden's Purple Tomato
• Bidwell Casaba Melon
• Three different varieties of Honeydew Melon
• Birdhouse Gourd
• Long-handled Dipper Gourd
• Dill's Atlantic Pumpkin
• Hercules Pumpkin

I've also started separate planters with strawberry seeds, and sweet red bell peppers - all in the house. Yeah, I know, I have a greenhouse but I really like watching my "babies" grow *inside* the house! When they get bigger and need to start "hardening-off," I'll move 'em out to the GH!

And a friend of mine has started some zucchini seeds and has promised to give a plant to me, when they're ready!

Now I absolutely DO NOT HAVE adequate space for ALL of these plants. But, knowing my luck with starting veggies from seed, I really don't have anything to worry about! (And, most likely, I'll be giving my seedlings away to friends and neighbors anyway!).

As far as the "Cool Season" garden goes:

The Kohl Crops that Friend-P gave me are still "hangin' in there" in the Straw-Bale Bed. Haven't harvested a damn thing, but maybe I'll get lucky... The "cut and come-again" salad greens that I planted in the patio planters are doing "okay" (but I never did get any spinach).

The stuff in the raised bed? Well, I see a few onions and/or garlic shoots coming up; I've harvested a few radishes; and I do see some beets (for sure!) and possibly some turnips coming up. The peas didn't do squat (which is a bummer, since they are "nitrogen-fixing" and would have done the soil some good). And the couple-three seedlings of Kohl Crops that did survive the snails are "floundering."

I'm a little worried that the raised-bed veggies might not *do* anything significant. If they don't ripen soon, then I'll probably have to rip them out - in favor of Summer Crops. I think I'm gonna need every square inch of available growing-space. I've heard that you can "double-plant" tomatoes (2 plants, per cage). You still end up with the same quantity of tomatoes, overall (meaning each plant ends-up producing half of what it normally would), but you get a wider "variety" - so I think I'm gonna try that this year.

I do hope that the paste-tomatoes produce well because I'd *love* to do some serious sauce-canning this year.

And I really-really-really hope that at least ONE of the honeydews "makes it." I remember (with great fondness) the year we put the swimming pool in. We had built a make-shift lattice fence in front of the pool equipment and I had planted an "unidentified vine" from one of the local nurseries, right next to it. It turned out to be a honeydew melon and it went positively freaking NUTS on that lattice fence. We must've had 30+ melons that year (and GAWD were they delicious!). I have NEVER been able to duplicate that feat, unfortunately.

Oh, and don't even get me started on gourds and pumpkins. I plant them EVERY year and get NUTHIN'!

Anyway... This doesn't squelch my "optimism" - obviously - because every year, I keep on planting seeds and hoping for the best...

In the meantime, I have purchased two bags of compost, which I'll spread over the raised beds (not even gonna try to keep the Straw-Bale Bed going this summer). And soon it will be time to dust-off the old posts (linked from Finnyknits), and go through the annual Soil-Testing and Amending Ritual. I had phenomenal luck with the veggie beds, last year, and I'm chalking it up to Finny's most-excellent advice.

More to come...........................

Recipe: Applesauce and Herb-Crusted Pork Loin

Man, I have been totally remiss in posting lately!

And *much* has transpired! (including starting seeds for my Summer Garden!)

I'll try to catch-up later. But for now, I wanted to post a recipe (that I am trying-out for the very first time tonight - hopefully I can add pictures later).

QT's Applesauce-Herb-Crusted Pork Tenderloin Roast

(I smooshed two recipes together *and* modified it, so I think I can safely call it my own!)

http://allrecipes.com/recipe/applesauce-pork-loin/

http://www.foodnetwork.com/recipes/paula-deen/herb-crusted-pork-tenderloin-recipe/index.html

Ingredients:

• 1 3-1/2 lb Pork Tenderloin
• 1 cup unsweetened applesauce
• 2 Tbs Olive Oil
• 1 Tbs honey
• 1 Tbs yellow mustard (orig recipe called for 3 Tbs Dijon, but I didn't have any) (and I really, really HATE mustard!)
• 4 cloves fresh garlic, finely minced
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp dried rosemary
• I also added 1/2 tsp fresh thyme, 1 tsp fresh basil, 2 tsp fresh rosemary (because I had it available)
• fresh-ground pepper and sea-salt, to taste

Instructions:

1. I started out by pre-heating my Nuker/Convection oven to 450*. Once it was heated-up, I put my (rinsed and patted dry) pork loin in the oven, fat-side DOWN, for 15 minutes (I know, from experience, that my oven has a hot spot in the middle/top - and I wanted the bottom to get a chance to get cooked).
2. While it was pre-cooking, I prepared the coating/sauce by combining all the remaining ingredients in a medium sized bowl.
3. After the roast was pre-cooked, I slathered the sauce over the entire roast.
4. Then, I flipped the roast over (fat-side up) and put it back in the Convection/Nuker on Auto-Roast. It set itself to cook @ 325* for appx 1 hour.
5. Maybe, appx 15 minutes before it's "done," I'll flip it over again - to make sure the bottom gets fully cooked. I had a little leftover applesauce/herb gloop that I'll probably add at that time.

I'll definitely check it with a meat thermometer and make sure it's done enough (internal temp 155-160*). Then I'll tent it with aluminum foil and let it rest for 15-20 mins...

I hope it's half as good as it smells! (It smells AMAZING!!!!)

I'll serve it with "Cheater's Mashed Potatoes" (nukable from the 'frigerator section of the grocery store) and "Cheater's Green Beans w/Slivered Almonds from the freezer section).

Oh, and canned Turkey Gravy with pan-drippings and a small can of mushrooms mixed in.

:::sigh::: I'm just too lazy to prepare EVERYTHING from scratch!

Afterword: I think the Convection/Nuker's Auto-setting might have been a little *too* long. The roast came out a little on the dry side (thank goodness for gravy!). I think 45 minutes would've been a little better. Nevertheless, it was delicious!

Pictures:

Fresh out of the oven!

All served up!