Mahi Mahi Moreovers.I had hidden some of the mahi mahi
I had left from my fish tacos
the other day
so I could stretch another meal out of it.
Mr. Hawthorne heated the mahi mahi
in the toaster oven
and placed on a bed of lettuce.
And he poured on his Ranch Dressing.
I don't know exactly what was in his dressing,
but when I make mine,
I use mayo, sour cream or creme fraiche,
buttermilk, oregano, Italian seasoning,
granulated garlic, onion powder, salt, pepper,
maybe some fresh basil for a little kick,
perhaps a shot of vinegar and sugar and Lea & Perrins.
You don't need to buy the packets.
You can make your own dressings
very quickly and they're much better
than a packet of chemicals mixed into mayo or oil and vinegar.
trust Rosie on this.
If you've been a regular reader,
you may remember Youngest Hawthorne's
problems with the birds.
It seems the sea gulls
have a certain proclivity for his car.
See my post about it here.
this penchant is not limited to just the gulls.
There were four other cars
in this particular parking area
and they were all in pristine condition.
There were no trees directly above YH's car.
This was yet another senseless, random act
of vandalism by evil, thug robins.
No doubt an initiation ritual
for rogue robins to join a bird-gang.
Flip side of above photo.
I see a helicopter chasing a witch on a broomstick.
With a black cat.
Or is it a turtle?
Or a goose??
I thawed out a package of pork tenderloins
and had this meal.
I still had one of the loins
waiting for me to cook,
so I came up with this.
In the front is my pork medallion
with orange-pineapple sauce,
back left is my molded Basmati brown and wild rice blend,
back right is steamed broccoli,
and back center is a popover.
1/2 cup milk
1 TB vegetable oil
3/4 cup flour
3 TB bacon drippings
Whisk first three ingredients.
Add in flour,
whisking until smooth.
Place drippings in 6 muffin cups.
Heat drippings for 3 minutes
in a 450 degree oven.
Remove pan from oven
and spoon batter in,
filling about 3/4 way.
Cook on lowest rack for 15 minutes.
Reduce heat to 350 and bake another 15 minutes.
Whisk flour into egg/milk/oil mixture.
Bacon drippings going into 450 degree oven.
Rosie makes a mess ladling batter
into muffin cups.
After 30 minutes,
here are my airy little popovers.
Next up, pork tenderloin.
I seasoned the pork medallions with salt and pepper.
Ingredients for my sauce in the back:
more orange juice
(leftover from my mango/pineapple/habanero sauce)
I juiced the oranges and decided to
use honey and soy sauce, too.
I seared these in ELBOO and LOLUB.
That's Extra Light Bertolli Olive Oil
and Land o' Lake Unsalted Butter.
About 4 minutes each side.
You want them slightly pink on the inside.
Do NOT cook pork until it's a pitiful gray inside.
Remove pork from pan, cover,
and let sit.
I added a pat more butter to the pan,
then deglazed with the juice of two oranges.
Crushed pineapple (about 10 ounces) went in with
about a tablespoon of Dijon mustard.
I poured in a little more orange juice
in the Dijon bottle to rinse the last bits out.
About a tablespoon of honey.
About a tablespoon of soy sauce.
About a tablespoon of Balsamic vinegar.
And simmer, stirring, for about 7-10 minutes.
Nice fruity complement to the pork.
Serve with butter and lemon juice.
Crunchy on the outside.
All in all,
a very nice meal.
All good flavors.
I forgot my homemade applesauce
I had thawing out.
Rosie went through her garden
and picked a bunch of flowers this morning.
Here are various roses,
Queen Ann's Lace,
foxglove, lilies, and bachelor's buttons.
I thought it was very pretty
so I'm sharing it with you,
Didn't see the hose in the background.
Glare on the screen.
That's my excuse.
I really need to read my
Auntie Hawthorne's books on flower arranging.
I've been multiple posting for the past few days.
Usually, I only put out one post a day.
But now, I have a backlog of drafts.
So everyday, I'm doing multiple posts.
Please scroll down and see if you've missed anything.
Today alone, I posted about this flower arrangement,
the breakfast fair I provided,
and Dixie having a splashing good time in the pool.
Rosie has a houseful of chilluns -
three of her own
and numerous others who show up,
inevitably at meal times.
Here's a quick breakfast they all love.
I grill Arnold's thin bagels in butter,
crack an egg in the hole,
place cheddar slices over top,
and cover until bread is the brownness you like,
the egg is how you like, and cheese is melted.
Freshly cracked pepper and salt on top.
I love the browned cheese part.
The ooey-gooey goodness of a runny yolk
Put some strips of bacon on top.
Sorry I didn't do it.
But just imagine the bacon.
Every Memorial Weekend Saturday,
Colington Harbour has a humbling
and sobering ceremony -
The Blessing Of The Fleet.
Participating boaters await in canals
outside the main harbor
until time to parade in.
Local clergy pray for the Lord
to protect our watermen -
to keep them safe from wind,
rain, and perils of the deep.
The boats then file by, one by one,
and are blessed by the sprinkling of water.
I was going to write about the history
of Memorial Day,
but then saw that my friend, Kathy,
of Reinventing A Boomer Blogdom
had already posted beautifully about it,
so please check out the above link
and read what Kathy has to say.
I attended this event last year
and blogged about it HERE.
Compare and contrast,
my little grasshoppers.
Interesting I used some of the same pictures
and shot some of the same views.
The ceremony takes place
up at the park/playground/harbor,
which is full of very old live oaks.
Twenty five years ago,
when Mr. Hawthorne and I first moved
to Colington Harbour,
we would come up to the park
and what used to be a lovely, wide, sandy beach
right up ahead.
As in IN the water.
Bulkheads were not there back then.
Here's sweet little Daughter Hawthorne
and Rosie, my lab,
on that very beach.
They'd be underwater today.
Both Rosies and Daughter Hawthorne loved it up here.
It is quite a nice park and play area,
with grills and picnic tables throughout
and a fish cleaning table at the harbor entrance.
Spanish moss in live oak.
Sign of a healthy environment.
Spanish moss is in the bromeliad family
and ranges from the southeastern United States
It is an epiphyte,
living on other plants,
(from the Greek "epi" =upon
and "phyte" =plant)
(magnesium, potassium, phosphorus,
and particularly calcium)
and water from the air and rainfall.
In the southern US, the plant prefers growth
on Southern Live Oak and Bald Cypress
because of these trees' high rates of
foliar mineral leaching,
providing an abundant supply of nutrients
to the moss.
Epiphytic organisms usually derive
only physical support from the host,
although they may damage the host
or lower its growth rate
by restricting light the host receives.
Spanish moss also increases wind resistance,
which can leave the host tree vulnerable
during a hurricane.
I didn't know this,
but found out from Wonderful Wiki
that Spanish moss can harbor a number of critters,
including rat snakes, three species of bats,
and one species of jumping spider,
which has only been found in Spanish moss.
Friendly little critter in the park.
Osprey tending to eggs or chicks.
The boats are starting to come into the harbor.
This gentleman found a comfy spot.
Now this is the less-sobering part
where all the boaters dock their boats,
have a cook out, and partay.
is a day of remembrance for those
who have died in service to this great nation.
Fly your flag.