Thursday, April 2, 2009
Women's Rights, Black Magic,
With the latest news from Afghanistan, I wonder what Canadian soldiers are fighting and dying for when laws can be passed restricting women and allowing marital rape, just to appease the Taliban. If you don't know what I'm talking about read here to see how women's rights have been violated once again. There has been quite an outburst in foreign governments and apparently Kazai is "thinking again" - so he should. Laws are being agitated for in Britain to deal with black magic - yes seriously. There is a group of Malaysians who are convincing ex-patriot Malays that they are being hexed or invaded by evil spirits. Glenda Larke of Tropic Temper (see link this page) has been writing about it recently in two of her blogs; a frightening development, unfortunately it appears that Malaysians are a very superstitious group and unscrupulous people are preying on such superstitions. Actually, I have a friend who has a cat just like the one in the picture. When I met the cat, I immediately thought of the one in Teenage Witch. If my friend's cat had spoken to me, I wouldn't have been a bit surprised. I had my regular email from Mushrooms Canada this week and there was a recipe I will certainly try in the not too distant future. We love pork tenderloins and buy some excellent ones in Costco, a warehousing market. Mushroom-Stuffed Pork Tenderloin Canadian Living 1 Tbs vegetable oil 15 mL 1 pkg Fresh White Mushrooms, sliced (8oz) 1 1 clove garlic 1 1 Tbs fresh rosemary leaves, chopped and divided 15 mL 1/2 tsp each salt and pepper, divided 2 mL 2 green onions, thinly sliced 2 1 Weetabix Whole Grain biscuit, crumbled 1 1/4 cup toasted Walnuts 60 mL 2 pork tenderloins, about 2 lb (1 kg) 2 1/4 cup apple jelly or peach jam 60 mL 2 Tbs grainy Dijon mustard 30 mL 1 Preheat the oven to 400F (200C). Heat the vegetable oil in a nonstick skillet set over medium-high heat. Add the mushrooms, garlic, 2 tsp (10 mL) of the rosemary and ¼ tsp (1 mL) of each of the salt and pepper. Cook, stirring often for 5 to 7 minutes or until the mushrooms are browned; cool slightly. Stir in the green onions, crumbled biscuit, and walnuts. 2 Slice each tenderloin, almost all the way through, down the length of the meat to open like a book. Season evenly with the remaining salt and pepper. Arrange the stuffed down the centre of one tenderloin; cap with the remaining tenderloin. Secure snugly using kitchen twin; place on a rack on a rimmed baking sheet. 3 Stir the apple jelly with the mustard and remaining rosemary; brush one half evenly over the pork. Roast for 15 minutes. Baste with the remaining jelly mixture. Roast for an additional 20 to 25 minutes or until an instant thermometer registers 165F (74C) when inserted into the stuffing. Rest for 5 minutes before slicing. Servings: 6 Have a great day.