Unbelievably we were actually sitting on our balcony in the sun yesterday, me in short sleeves, it was delightful. Quite incredible for March. I guess we were sheltered though, wouldn't have been quite so warm if we had been out and about. Nevertheless, it was gorgeous. I don't know if we are going to get such a nice day - at the moment its foggy, I guess because there is still quite a bit of snow lying about. Mind you there are some indications of rain today, they are certainly getting some south of us. I also spent a lot of time making desserts for Saturday's dinner party. So that part is done.
This morning they were talking, on GMA, about extreme hoarding. There were pictures of a guy who had to climb over stuff to move around in his house. It is incredible, but it is apparently caused by a fear reaction in the front of the brain which causes them to be frightened to throw anything out for some reason. I had an acquaintance in North Carolina who was like that. I never went inside her home, but a friend told me it was terrible. Its something that can happen to all kinds of people from different walks of life. I cannot imagine living in such conditions. I wonder how they manage clean clothes, they must somehow in order to cover up the condition to the outside world. The woman I knew had a dog too. Actually I remember I was out for a walk and had an urgent need of the bathroom - I was passing her house so asked to use her's, she assured me it was broken and she was waiting for the plumber. It was only afterwards I discovered she was a hoarder.Last night I watched Where The Wild Things Are, on my laptop. I was very disappointed. I know its a kids movie, but I normally enjoy those. This one had a few idiocies, one at least might well encourage kids to run off from home. This young boy ends up getting into a dinghy (small boat) and sailing off into the ocean, rigging the sails and everything all on his own - I don't think so somehow. Even if we have 16 yr. olds sailing around the world, nothing in the movie gave the impression this kid, Max, had those kinds of abilities. He was very much a 'little' boy. Anyway, I do NOT recommend it.
I don't have much to write about today so here is today's recipe - this one from Eating Well. I love pecans and they are, of course, so good for you as are all nuts it seems.
Pecan-Crusted Turkey Tenderloin with Grilled Peach Salsa From EatingWell: July/August 2008
Here we top pecan-crusted turkey cutlets with a mildly spicy grilled peach salsa. It's better to prepare your own turkey cutlets from a whole tenderloin than buy them precut. The precut ones often vary in size and shape, leading to different cooking times. You can also use 4 small boneless, skinless chicken breasts in place of the turkey tenderloin. 4 servingsIngredients
Turkey Tenderloin •1 pound turkey tenderloin, cut crosswise into 4 equal portions •2 cups nonfat buttermilk, (see Tip) •2 tablespoons kosher salt •1 tablespoon sugar •1/4 cup all-purpose flour •1/4 teaspoon paprika •1/4 teaspoon freshly ground pepper •2 large egg whites •1 tablespoon Dijon mustard •1 cup fresh breadcrumbs, preferably whole-wheat (see Note) •1/2 cup finely chopped pecans •2 tablespoons canola oil,divided
Grilled Peach Salsa •1 1/4 pounds ripe peaches, (3-4 medium), halved and pitted •1 teaspoon canola oil •2 tablespoons finely chopped onion, preferably Vidalia •1 small jalapeño pepper, seeded and finely chopped •Zest and juice of 1 lime •1/4 cup coarsely chopped fresh cilantro •2 tablespoons chopped fresh mint
Preparation 1.Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch. 2.Pour buttermilk in a large sealable plastic bag. Add salt and sugar; seal and shake to dissolve. Add the turkey and seal the bag, pressing out as much air as possible; refrigerate to marinate for 30 minutes (but no longer or it may be too salty). 3.Meanwhile, prepare salsa: Preheat grill to medium. Brush cut sides of peaches with oil. Grill the peaches until softened and browned in spots, 3 to 5 minutes per side. Let cool. Chop the peaches into 1/4-inch pieces and place in a medium bowl. Add onion, jalapeño, lime zest and juice, cilantro and mint. 4.Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet. 5.Remove the turkey from the marinade (discard marinade) and thoroughly dry with paper towels. Combine flour, paprika and pepper in a shallow dish. Beat egg whites and mustard in a second shallow dish. Combine breadcrumbs and pecans in a third shallow dish. Dredge each cutlet in the flour mixture, shaking off excess. Then, dip both sides in the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the breadcrumb mixture, pressing the crumbs onto each piece to evenly coat. 6.Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the turkey gently in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes. Serve the turkey with the salsa.
Tips & Notes •Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk. •Note: We like Ian's brand of whole-wheat dry breadcrumbs labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.