Crawled out of bed this morning and immediately stripped mine. Matt got up shortly after so I stripped his and took it all to the wash, including his blankets. 8:45 Karen the cleaner arrived and made up the beds, 9 the PSW arrived. According to my tracker I have done 1,477 steps just going to the laundry room and back. Later I had to wash some towels which needed doing. Basically I was doing laundry for 3 hours. However, Matt is clean and the apartment is clean so that's good. Matt likes Karen, he thinks she is funny. I am now waiting for ladydog and Zoey. Should have called her after I got the blankets out of the dryer. Where she crocheted them the other day, they have ripped again. Maybe I had better buy him a new blanket. I found a blanket yesterday which was similar. I ended up buying it today.
Zoey and ladydog arrived for lunch and we had a long chat. Matt enjoyed feeding Zoey her dog biscuits. He shovels them into her, and Oates, so quickly. Hasn't got the sense to hold them back. Happened to mention I had a library book to pick up so ladydog took me down to the library. The librarian brought the book out to me and said she would exchange the book for the dog. I said fine by me, not my dog. She was very struck by Zoey. The book was "Loving Someone with Dementia" which had been recommended by several people on the Alzheimer Spouse's Group.
Pork Tenderloin Diablo
"This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly
delicious."
1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 tsp vegetable oil
1/2 cup chicken broth
2 Tbs heavy cream
1 Tbs extra-hot prepared horseradish
1 Tbs Dijon mustard
1/4 tsp cayenne pepper
1 Tbs cold butter
1 tsp chopped fresh chives
1. Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
2. Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
3. Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
4. Slice pork into 1/2-inch slices and serve topped with sauce.
Servings: 3
Tips
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Author: Chef John
Source: AllRecipes
Have a great day, stay well, stay safe.
Zoey and ladydog arrived for lunch and we had a long chat. Matt enjoyed feeding Zoey her dog biscuits. He shovels them into her, and Oates, so quickly. Hasn't got the sense to hold them back. Happened to mention I had a library book to pick up so ladydog took me down to the library. The librarian brought the book out to me and said she would exchange the book for the dog. I said fine by me, not my dog. She was very struck by Zoey. The book was "Loving Someone with Dementia" which had been recommended by several people on the Alzheimer Spouse's Group.
Pork Tenderloin Diablo
"This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly
1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 tsp vegetable oil
1/2 cup chicken broth
2 Tbs heavy cream
1 Tbs extra-hot prepared horseradish
1 Tbs Dijon mustard
1/4 tsp cayenne pepper
1 Tbs cold butter
1 tsp chopped fresh chives
1. Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
2. Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
3. Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
4. Slice pork into 1/2-inch slices and serve topped with sauce.
Servings: 3
Tips
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Author: Chef John
Source: AllRecipes
Have a great day, stay well, stay safe.
Three hours washing? You must be very, very tired.
ReplyDeleteladydog is an excellent friend and I am glad you have her in your life. It is excellent that Matt likes Karen too.
Not so much the washing itself as the trotting back and forth Sue. I notice a neighbour sits in the laundry room whilst her stuff is washing. I guess if one took a book.....
DeleteShe is an excellent friend. Yes, he thinks Karen is funny.
Hi Jo - lots going on ... and washing may not be hard work per se in our day and age ... but still lots to do. Glad you've got the new blanket and the book - hope it helps and is an interesting read. The pork sounds good ... we're in a brief heat wave here ... so into cool foods! Take care - Hilary
ReplyDeleteThe laundry room is along the corridor Hilary, so it's the trotting back and forth which is tiring. I haven't got the new blanket yet. I wish our heat wave had been brief. It's much better now though.
DeleteThere really is something about dogs that draws people in. I know that at times I have met people with a dog and afterwards can remember the dog but not the people.
ReplyDeleteIsn't there David? I'm surprised you don't have one. Although I guess it would frighten the birds away. I just wish we still had one, but we would never cope any more.
DeleteIt is perhaps odd, Jo, that having spent my entire life involved with wildlife, I have never wished to have pets in my home. Until Covid-19 put the brakes on it we travelled frequently too, so having a dog would not have been practical under those circumstances. And when I hear of some of the vet bills people are sometimes faced with I shake my head!
DeleteYes, vet bills can be horrendous. I have always been lucky in that respect. But having a pet in one's home is very rewarding. I really miss not having one. Of course, travelling a lot would entail kenneling bills so, in your case, I guess it wouldn't work. We had 3 German Shepherds in England who seemed to like the kennels we used when we went on vacation more than they wanted to be at home.
DeleteBusy morning and yet quiet compared to some of your days.
ReplyDeleteTrue Alex. Nice to have a doggy visitor.
DeleteI'm glad to hear you're keeping busy. I'm playing catch-up. I finally got away from the online job that was sucking the soul from my body and am feeling more like a human and ready to interact with the world.
ReplyDeleteI'm going to try this recipe. Pork roasts have been one of the most affordable cuts lately, so we've been eating a lot of pork roasts.
I am glad you managed to do that Liz, hope your new job works better for you. Been writing lately? Was thinking about you today as they were talking about Great Whites off the east coast.
DeletePork roasts are usually cheaper, well the shoulder and butt cuts anyway.
Glad you had a nice visit with Ladydog. Happy to hear that Karen is so helpful to you as well. Take Care, JO and stay safe!
ReplyDeleteThanks Michael. I am very lucky in my friends at the moment plus the PSWs are good too.
Delete