Wednesday, February 11, 2009
I know economically times are tough, but we have been short of nurses in Ontario for a long time and now they are letting go lots of nurses from our hospitals. Nurses are worked off their feet anyway and patients are unable to get the attention they need because of it and yet they have decided to fire nurses. I suppose it doesn't occur to the government that we don't need to be present in Afghanistan nor that most of the populace is against this participation, but no, they get rid of nurses instead. I think its appalling. Seems like the local news has forgotten the fires in Australia lately, but I am still following it and urge you not to forget them either. I read this in The Australian "Authorities fear two of Victoria's deadly blazes will unite, threatening new towns and Melbourne's water and gas supplies." If the fires are that close to Melbourne, I wonder if there are plans in place to evacuate - that is a BIG city. I am particularly concerned about all the wild animals that have been hurt in this inferno, bad enough the ones that have been burnt to death, but nothing we can do to help them, the picture of the Koala I posted yesterday is both heartwrenching and heartwarming. You need to enlarge this picture of the kangaroo to see it properly - the area around it is badly burned. I have seen all kinds of horrific pictures of animals killed or in desperate straits because of the fires. A good friend assures me, by the way, that not all of this is arson, although some definitely is. Also the arsonists go back and re-set fires which are under control. Why? Its time for my foot nurse again today, so I have to get cracking. I found this recipe on the Internet yesterday and saved it for us to cook this weekend probably. Cuban Pork Tenderloins The marinade from this is wonderful and produces very moist flavorful tenderloins, they can be grilled as well. Plan ahead they need to marinate for 24 hours. This marinade is enough for up to four tenderloins. These can also be barbecued or broiled. 1/8 cup olive oil 1/4 cup fresh orange juice 1/8 cup fresh lime juice 1/8 cup dark rum 2 1/2 green onions, finely chopped 1 Tbs minced fresh garlic 1 tsp dried oregano 1 1/2 tsp cumin 1 tsp salt 1 bay leaf 1/2 tsp black pepper 2 pork tenderloins 1 In a bowl whisk together first 11 ingredients and transfer to a large heavy ziploc plastic bag, add in the tenderlons to the marinade; close bag tightly and turn to coat. 2 Place the bag in a large bowl and refrigerate for 24 hours. 3 Set oven to 400 degrees. 4 Transfer the tenderloins to a baking dish and discard the marinade. 5 Cook for about 25 minutes. 6 Let stand for 5 minutes before slicing. Servings: 4 Author: KITTENCAL Have a great day.