Embrace the Camera - New Hair

Wow, Thursday already. This has been a crazy fast week.

Monday was obviously Valentine's Day. We celebrated with our girl and food. Surprise.

the "heart" is our baby's booty stamped in paint :)

Eric grilled steaks. It was almost therapeutic to smell the smoke coming out of the grill again. I made salad and twice-baked new potatoes. MMM.

I had chocolate covered strawberries from my dad for dessert.

Then Tuesday we had the annual Love Feast at my husband's grandma's house. She makes cheeseburgers, potato salad, baked beans and red velvet cake. Sorry, no pics from that so you'll have to take my word for it that it was delicious.

Sweet P had a rough time with her morning nap on Wednesday and the rest of the day was a blur as I prepared for our evening activity. Nana watched P and the husband and I spent time with other adults and it included Mexican food. Delicious again.

And now it's Thursday! That means it's time to "Embrace the Camera."










One with me and my new 'do! I had to capture my hair this week because it has new color (lighter to lessen the paleness of my face from the lack of sun) and it's fixed (um, because this is when I got home from the salon). Amazing but it will most likely go back to ponytails and hats.

And one with dad from the blizzard days. They were both napping and she was holding his finger. Love.

And now I'm off to enjoy the beautiful weather!! Our yard last Wednesday and a high of 17 degrees.

And yesterday! No snow and back to the 70s!

I like you again, Oklahoma.

Bacon and Feta Stuffed Pork Tenderloin

This is a really easy recipe with few ingredients. I usually made this in the spring when we have fresh spinach and green onions from the garden and we like to grill it so the house doesn't get hot using the oven. But, it's just as good in the oven.

Ingredients:
salt and pepper
1 t. rosemary
1 pork tenderloin - 1.5-2.5 lbs.
several leaves of fresh spinach
2-4 strips of bacon
a handful of crumbled feta cheese or 2 slices provolone cheese (halved)
1 bunch sliced green onion

Here's what you do:
Butterfly the pork tenderloin and season the outside with salt and pepper and rosemary. Then, put 1 to 2 strips of uncooked bacon on one side. Top that with several leaves of fresh spinach, followed by either cheese, then sprinkle the sliced onion over the cheese and top with another strip, or two of uncooked bacon slices.

This one has the spinach layer first but it's better if you start with a bacon layer.


Next you need to close the tenderloin like a sandwich or taco by pulling the sides together. Then you need to run a skewer through it so it stays intact while it's cooking. Either weave a long skewer through the whole thing or take a wooden skewer and break it into several pieces and run each one through. I have found that it's easier to use the wooden pieces.



Now either put it on the grill or stick it in the over. If grilling, cook for about 30 minutes - this will vary depending on the heat of your grill so stick a meat thermometer in it and make sure it's 150 degrees. If baking, cook at 350 degrees for 30-40 minutes.

Once cooked, let it rest 5-10 minutes, then slice into medallions and serve!