Thursday, April 4, 2019

Lab, Sleepy, Lynx, Asparagus,

Got up good and early and then headed to the lab for my bloodwork. Much to my surprise the place was empty, just one person ahead of me. Phew. Sometimes these labs get so busy you have to wait for ever.

For the rest of the day I have had trouble staying awake. Didn't get up that early. We had Pot Stickers for supper (pre-made) which were delicious and easy to do. Then I managed to stay awake for Jeopardy, my favourite programme. There was a Nature programme about a forest in the Austrian Alps. They called it the Lynx Forest and they too are having trouble with poaching. Apparently the Lynx disappeared from the area for a long time and has only, comparatively, recently returned but if too many males are poached, it will lead to inbreeding and that will lead to all kinds of problems.

My friend forwarded me an email with 30 asparagus recipes. Said she thought of me immediately, I wonder why? LOL. Not long now, end of the month hopefully. I even bought myself a jar lifter so I can do the canning properly without risking an accident. It's one thing to put all kinds of pickled veg in the fridge, but I need to be able to store the asparagus in a cupboard without worrying about it spoiling.

Pork Tenderloin is a favourite of ours, not only that I can buy it quite cheaply and it freezes well. Just came across 40 recipes and picked this one for now. Hasselback is not just for potatoes any more.

Hasselback Pork Tenderloin

2 Tbs fennel seeds
1 tsp crushed red pepper flakes
Kosher salt
1 Tbs garlic powder
1 Tbs Italian seasoning
2 pork tenderloins (about 1 1/2 lbs each)
3 Tbs olive oil
1 large onion, quartered and thinly sliced crosswise
1 medium red bell pepper, quartered and thinly sliced crosswise
1 medium yellow bell pepper, quartered and thinly sliced crosswise
1 Tbs apple cider vinegar
8 slices provolone cheese (about 8 oz)
2 Tbs fresh flat-leaf parsley, chopped

1. Grind the fennel seeds and red pepper flakes together in spice grinder or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in the Italian seasoning, garlic powder and 1 tablespoon salt. Cut each tenderloin in half crosswise to make 4 equal pieces. Rub the fennel mixture all over pork and let sit at room temperature, uncovered, 1 hour, or chill up to 8 hours.

2. Position a rack in center of oven preheat to 400ºF. Heat oil in a large cast iron skillet over medium high and cook onion and peppers, tossing occasionally, until they begin to soften, 5 about minutes. Stir in vinegar and season with salt. Let sit until cool enough to handle.

3. Using a sharp knife, cut slices across each tenderloin, about 3/4-inch apart going as deep as possible but without cutting all the way through. Stuff about a tablespoon of onion mixture in between each slit arranging the vegetables neatly so that there is little overhanging the sides of the tenderloin. Repeat with remaining pork and vegetables. Transfer the stuffed tenderloins to a rimmed baking sheet spaced evenly apart and arrange any remaining vegetables around each tenderloin. Roast until thickest part of the tenderloin reaches 140ºF, about 20 minutes. Put 2 slices of cheese over each tenderloin and continue to bake until the cheese is melted, about 5 minutes. Let sit 10 minutes before serving. Sprinkle with parsley.

Servings: 4

Source: Food Network

Have a great day



  1. Hi Jo - I know about the sleep aspect ... I had to get up early today ... the windows are being fixed - and I must get on! Glad you got through fairly easily by the sound of it. Asparagus is on its way ... which will bring out the sunshine in my life too - also Spring and early summer.

    I think the Lynx has a huge coverage across northern Europe, Russia and north Asia ... but I'm sure it's a general coverage while your programme was talking about the specific area ...

    Take care and good luck ... better go and get ready for the cold blast of air as the sash windows get re-sashed. Cheers Hilary

    1. Don't get blown away by the open windows Hilary. We had ours replaced a few years ago and I think they are worse than the old ones.

      Yes, the lynx population is fairly healthy across Europe from what I understand.


  2. Glad you didn't have to wait long at the lab.

  3. I love pork tenderloin. Haven't done one in quite awhile. I am hoping to roast asparagus for my Easter dinner.

    1. Us too Denise, and it seems to be relatively inexpensive at the moment. Cheaper than pork chops.

  4. I know about the labs, I once waited close to an hour and a half. I now go to and book my appointment so they have to take me at that time. I watched the episode about the lynx. The stupid poachers are grabbing the males which is just disgusting. They are trying to reestablish the lynx in that area. The little kittens were so cute. Those mice under the snow made me laugh. Your heaven would be filled with hell....hahahaaa

    1. I usually book Birgit, but only got the forms late Friday and was told to go when they came. Didn't realise I had to fast. The kittens were cute, but then polar bears always look cuddly to me!!!