Saturday, April 4, 2009

Lindt Bunny, Luxury Cars

I have just joined the Lindt Bunny search for the golden bunny. Yes, I know, its designed for kids, but I am the biggest kid around. I have also just discovered that Lindt Chocalatiers are going to be in a store close by today so I will have to pop down there and get my Lindt passport stamped, plus see what they are doing. If you want to try and win $10,000 by finding the solid gold bunny, you can go to (if you are not in Canada, maybe there is another site for you). The story is that they designed a solid gold bunny with a jewelled collar and it was about to be on display but a thief nicked it. You have to find it. I wouldn't mind winning a solid gold bunny, probably worth more than the prize they are offering. Matt's favourite TV channel for GMA went off the air for a while and we saw, on another channel, part of a report on luxurious possessions. There was a segment about a retired realtor in Florida who has a love affair with cars. They showed him driving around in a Dutch Spyker which he paid $300,000 for - never heard of the car before. He also has several other top of the line models of car. I wonder how on earth a realtor could afford that kind of spending. He really sounded ecstatic when he talked about his cars. Didn't even have a radio as he liked to listen to the sound of the Spyker. I belong to the "so long as it gets me from A to B" group. Well, have to go see a choclatier about a bunny. Roast Pork with Sweet Onion-Rhubarb Sauce Source: Eating Well Magazine Makes 4 servings 4 teaspoons extra-virgin olive oil, divided 1 ½ teaspoons ground coriander 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground pepper 1-1 ¼ pounds pork tenderloin, trimmed 1 large sweet onion, sliced 2-4 tablespoons water 2 cups diced rhubarb ¼ cup red-wine vinegar ¼ cup brown sugar ¼ cup minced fresh chives 1. Preheat oven to 450°F. 2. Mix 1 teaspoon oil, coriander, 1/2 teaspoon salt and pepper in a small bowl. Rub the mixture into pork. Heat 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning occasionally, until brown on all sides, 5 to 7 minutes. Transfer the pan to the oven and roast the pork until an instant-read thermometer registers 145°F, 15 to 17 minutes. Let rest 5 minutes before slicing. 3. Meanwhile, heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until browned, 7 to 8 minutes. Add 2 tablespoons water; continue cooking, stirring often, until the onion is soft, 5 to 7 minutes more, adding water a tablespoon at a time if necessary to prevent burning. Stir in rhubarb, vinegar and brown sugar and cook, stirring often, until the rhubarb has broken down, about 5 minutes. Spoon the sauce over the sliced pork and sprinkle with chives. Have a great weekend.


  1. I'm not into cars, but I won't say no to a Maserati if anyone's offering.

  2. I am the same Marilyn. I really can't see spending so much for a car of any kind, but as you say, if someone wants to give me one. I fell in love with a Mercedes Sports when I was staying in Paris many, many years ago. They aren't as pretty today as that one was.