Bowling, Jeopardy

Bowling today, Thursday, I did really well. Had my highest game this season, 229. Matt did pretty well too, but not as good. My only problem, why can't I do this on a Monday when it counts?  Last year I had a 300 game but that too was on a Thursday. Oh well. Nice to do it at all I guess, but it would really help to bring the team up a bit. I had to wear a warmish jacket to go out today, it was pretty cold and extremely windy. One would think winter was on it's way. They are even talking about snow at the weekend although I will be surprised if it happens.

The young man, Mark Jackson, who was doing so well on Jeopardy, was defeated on Wednesday

night - his 13th game - maybe unlucky 13? Mind you he went home with $411,000 plus a couple of thousand for coming in second. Can't be bad. He will, of course, return for the tournament of champions at which he will have the chance to win a lot more. He is pretty high up amongst the big winners but Ken Jennings, with 74 wins, is still unbeaten. Tonight, Thursday, the new champion was easily beaten. Always staggers me, these people beat a good champion and don't last more than one show. The new champion shouted his way through the programme. Drove us batty. Gotta put up with him at least one more time.

This recipe was on MyRecipes and was originally from Cooking Light. We always have pork tenderloins. Such a useful meat to keep.

Spiced Pork Tenderloin with Sautéed Apples

This one-dish pork tenderloin entree is perfect for fall.  Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.

• Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)

Ingredients

• 3/8 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
• Cooking spray
• 2 tablespoons butter
• 2 cups thinly sliced unpeeled Braeburn or Gala apple
• 1/3 cup thinly sliced shallots
• 1/8 teaspoon salt
• 1/4 cup apple cider
• 1 teaspoon fresh thyme leaves

Preparation

1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Have a great day