I could have gone for my cannabis appointment after all, but have now arranged to go on Thursday morning. It's only to renew my prescription. Then later in the afternoon the ISP are coming to set up for us. After lunch at the Mandarin on Wednesday, have to pick up groceries and go to the liquor store. I am a tad scared because it is so cold, not good for people who have had heart attacks I read. OK we won't be outside long, but..... I was reading this article and it is worth having a look if you are going to get really low temps in your area tomorrow. Bit fed up with having to keep changing appointments but hopefully this will be it for now.
Planning to go to the bowling alley on Monday to say hi. That will be Matt's actual birthday as well. Will be nice to see everyone. Not sure if we will bowl or not. Ve shall see.
I saved this recipe the other day as I have a small roast of beef tenderloin left from my purchase with my friend a few weeks ago. Mind you it's only a small roast, as I said, so it won't take long to cook. I am also planning to make Kedgeree again on Friday, we enjoyed it so much.
Coffee-Crusted Beef Tenderloin
Our highly caffeinated Chef Lisa always has a cup of Joe at her side, so it should come as no surprise that she’s taken her favorite grinds and brought them to this most special cut of beef, the tenderloin.
2 Tbs medium grind coffee
3 Tbs brown sugar
1 Tbs chopped fresh rosemary
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
3 lb beef tenderloin, center cut
1. Preheat oven to 400ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Set aside.
2. In a small bowl, combine coffee, brown sugar, rosemary, salt, pepper and garlic powder. Pat evenly over the beef and place on prepared baking sheet. Bake for 45 minutes or until desired doneness. For medium rare, you want to reach an internal temperature of 135-140ºF. Remove from oven and let stand 10 minutes before slicing.
Source: Zoomer Magazine
Have a great day