This was my birthday card from Matt
But the owls jumped off
and ended on my freezer door. Turns out Matt didn't even know they were magnets LOL.
Had a quiet weekend - lots of cooking of course. Today we are league bowling of course. We have lost one member of our team so not sure what will happen. For a while we will be playing three and a vacancy. The vacancies count as 175 points per game. Keep your fingers crossed for us please.
I am well into a series of books by Daniel Silva which were recommended to me by Denise Hammond of My Life in Retirement. One slight problem there are quite a few of this series so when the hero goes into a likely death situation, I know perfectly well he won't die 'cos he has to be there for the next books. Not that it makes them any less exciting.
I thought this looked good.
Pork Medallions with Fennel-Apple Slaw
1 6 oz sweet potato, halved lengthwise and thinly sliced
1/4 cup olive oil, divided
1 1 lb pork tenderloin, trimmed and cut into 1/2-in.-thick slices
1/2 tsp kosher salt, divided
1/2 tsp black pepper
1/2 cup hard apple cider or regular cider
2 Tbs grainy mustard
2 Tbs Dijon mustard
2 Tbs unsalted butter
2 cups thinly sliced apple
1 cup thinly sliced fennel bulb, plus fennel fronds for garnish
2 Tbs sliced shallot
2 Tbs minced parsley
2 Tbs fresh lemon juice
1. Preheat oven to 450°F.
2. Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.
3. Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with 1/4 teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.
4. Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds.
Servings: 4
Author: Mark Driskill
Source: Cooking Light
Have a great day
But the owls jumped off
and ended on my freezer door. Turns out Matt didn't even know they were magnets LOL.
Had a quiet weekend - lots of cooking of course. Today we are league bowling of course. We have lost one member of our team so not sure what will happen. For a while we will be playing three and a vacancy. The vacancies count as 175 points per game. Keep your fingers crossed for us please.
I am well into a series of books by Daniel Silva which were recommended to me by Denise Hammond of My Life in Retirement. One slight problem there are quite a few of this series so when the hero goes into a likely death situation, I know perfectly well he won't die 'cos he has to be there for the next books. Not that it makes them any less exciting.
I thought this looked good.
Pork Medallions with Fennel-Apple Slaw
1 6 oz sweet potato, halved lengthwise and thinly sliced
1/4 cup olive oil, divided
1 1 lb pork tenderloin, trimmed and cut into 1/2-in.-thick slices
1/2 tsp kosher salt, divided
1/2 tsp black pepper
1/2 cup hard apple cider or regular cider
2 Tbs grainy mustard
2 Tbs Dijon mustard
2 Tbs unsalted butter
2 cups thinly sliced apple
1 cup thinly sliced fennel bulb, plus fennel fronds for garnish
2 Tbs sliced shallot
2 Tbs minced parsley
2 Tbs fresh lemon juice
1. Preheat oven to 450°F.
2. Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.
3. Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with 1/4 teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.
4. Combine potatoes, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds.
Servings: 4
Author: Mark Driskill
Source: Cooking Light
Have a great day
Hi Jo - love the owls ... great thoughts from Matt - and wonderful they can stay on the fridge to remind you of your strengths! and his love ... Pork with apple and fennel sounds delicious - cheers Hilary
ReplyDeleteSo do I Hilary, always call them Wols of course, shades of Christopher Robin. They will be a nice reminder.
DeleteWhat a lovely card, Jo! And your meal looks delicious!
ReplyDeleteYes Linda, nice that I didn't have to throw it all away.
DeleteI have lots of magnets from my travels. Unfortunately, I have a glass front refrigerator, so they are on the metal trim of my fireplace. Glad you're enjoying the books. And remember that Sherlock Holmes died and then he didn't. Heroes always survive.
ReplyDeleteThat's a pity. Didn't know there were glass doors Denise. I have a lot of Disney magnets I bought in Florida. Yes, I am enjoying the books. I am not a fan of Sherlock Holmes, never could get into his stories.
DeleteNice surprise with the card. I probably wouldn't have noticed either.
ReplyDeleteI knew from the moment I opened the card Alex. But I love it and love owls.
DeleteLovely card. So nice to be able to keep part of it. I don't remember where we kept everything before we had fridge doors but I know my husband would be lost without it.
ReplyDeleteIt was and I love my owls. My fridge/freezer doors are mostly covered with recipes which I keep changing.
DeleteHa, I was just going to say that that was so thoughtful of him. Well... I guess it still is, right?
ReplyDeleteHappy belated birthday, by the way. I'm sorry to have missed your birthday week, but I'm just barely getting back up and running again.
Also, that's a great point about a series. Like, books 1-6 of Harry Potter would never make you worry about his safety, knowing that book 7 literally has his name in it.
Sure Bryan. Thanks for the good wishes. Glad you are up and running though.
DeletePrecisely. The hero might die in the last book, but until you get to the end of the series, you know he won't do so before. Unless it is George R.R. Martin who kills of his characters with gay abandon.
I still have fridge magnets I bought 17 years ago. Yours are very cute.
ReplyDeleteI have some which are crocheted butterflies made by a colleagues mum which I have had for years and years Pinky. Plus my Disney ones of course.
DeleteChad would have never admitted he didn't know they were magnets. Matt did well. They are cute!
ReplyDeleteI have my fingers crossed for you!
In a way I'm surprised Matt did, but he asked me what had happened to the owls so he couldn't fake it Liz.
DeleteI bowled well, see tomorrow's post.
Belated happy birthday Jo - the card is lovely. Love the recipe.
ReplyDeleteThanks Fil. I love my wols. I also love Egg Foo Yong.
Delete