Tomato Theif

Up until last week, my grandpa still had red, homegrown tomatoes from his garden. He sent me home with a huge sack full of them and several sacks of green tomatoes to ripen indoors.

Sweet P (who LOVES tomatoes) found the bowl of ripe, red ones on the table and this is what I walked in on:



I grabbed my camera to get a picture so I could show her grandpa while the husband cleaned her up.



She's a goofy girl.

Sweet P Trys Fish

Our adventures in baby food continues.

The husband has been doing some fishing lately and has been bringing back some really good saugeye. If you've never had it, it's kind of like cod. A thick, white fish.

Anyway, we decided to let Sweet P have some. She seemed really excited about it.

 

I baked her's and made a pecan-panko crust for ours.

Her dinner.

And the reaction.

Not so sure she loved it, but she did warm up to it and ate it after I mixed in sweet potatoes.

And our dinner. Sorry, no reaction, we gobbled it up.

We have already hit that time of year where it's garden fresh salads with dinner every night! I love it!

Avocado for Me and the Babe

I keep waiting for the weather guys to be wrong, but they have been pretty accurate this winter.

I checked the weather and we have been on the homepage of weather(dot)com for a few days now.

With today's snow, we're inches away from the all-time record for snow in a month in Oklahoma. Wow.

There may be another record-breaker this week, the length of my roots! I'm hoping the upcoming warm weather (near 60s hooray!) lets me keep my rescheduled appointment. Until then, I will wear a hat and sit inside looking out at the snow.

yes, P, that's more snow.

And eat.

This time last year, Sweet P was the size of an avocado. Now she's eating them!

16 weeks pregnant

Here's her lunch, smashed avocado and steamed sweet peas.

And here's mine, turkey, avocado, carrot and onion sandwich with a little pickle spear.

And this is what she does while I make our lunches.

Hope you're staying warm and fed.

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!