Media Files, Socks.

For those of you who have asked about hearing the radio spot I am doing today, I have been looking into adding MP3s to my blog. I think I’ve made a start but it is a tad complicated and I am not quite sure what the hell I am doing. Ve shall see. I will persevere. I found a helpful site by googling so I think I have created a media page. Unfortunately I am currently on my laptop and the MP3s I already have of radio interviews are on my desktop which hubby is using to play Bookworm at the moment.

Bowling was moderately good. My average stayed the same, Matt’s went up by 1. I like to wear black socks when bowling as – particularly in bad weather – one is required to take off shoes at the entry and then walk shoeless to one’s lane area. Wetness on bowling shoes can be very dangerous when actually bowling. Needless to say, white socks become filthy (also very difficult to get clean) so I wear black. Some months ago I ordered some black diabetes socks from our foot nurse. I got the white ones but she had got me beige instead of black. She phoned me last week and it turns out that the manufacturer, Simcan, have someone new making these socks and they wanted to collect opinions. So long as I fill in forms, I now have 4 pairs of socks free. Suits me. 3 pair of white cost me $15 so I guess I have saved $20 just by filling in a few forms for 4 days running.

Here’s another interesting recipe from MyRecipes.

Lime-Cilantro Pork Tacos

Cooking Light.

4 servings (serving size: 2 tacos)

Ingredients

 

1 pound pork tenderloin, trimmed and cut into thin strips
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons olive oil
1 1/2 cups thinly sliced onion
1 small jalapeño pepper, seeded and chopped
1/2 cup fat-free, less-sodium chicken broth
1/2 cup chopped plum tomato
3 tablespoons chopped cilantro
2 1/2 tablespoons fresh lime juice
8 (6-inch) flour tortillas

Preparation


Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

Note:

Browning the pork improves its color, and the browned bits enrich the sauce's flavour. Add more jalapeño pepper if you enjoy spicy food. Use the same pan to brown the pork and make the rave-worthy sauce.

Have a great day