Monday, October 21, 2013

Mr. Hawthorne Cooks!

 Rosie is a recycler.
My kitchen floor is usually covered with sorted grocery bags
containing glass, plastics, papers, aluminum cans, steel cans.
And don't forget the boxes.
Mr. Hawthorne hates it.
It's a mess.
I hate the mess,
but I hate more the mess we'd be leaving behind.
So I recycle.

Every now and then when we go to the recycle center,
I find a treasure trove.
Such was the case last time we went to drop off.
I entered the paper bin to dump off my trash products
 and found somebody else's junk and brought it home.

 Check it out!
Can  you believe this????

It is criminal, to me,to throw out books.
Couldn't you just stop by the library
which is a mere block away?
 Even Beau is happy with my find.

Several of the cook books are from church groups and Junior Leagues,
 which generally have terrific recipes.
(Sorry, but I take a pass on the ones containing
 pretzels, Jello, and marshmallows.)

 Even better was the fact that some of the books
had hand-written notes in the margins.
 And star ratings!

Here's Mr/ Hawthorne's dinner tonight:
Pork Tenderloin with Mustard Sauce
Baked Potato with Butter, Dill, and Scallions
Fresh Mesclun Mix o' Greens with a Vinaigrette

 Mr. Hawthorne has been thumbing through my new cookbooks
and picked this recipe for dinner.
It's from the Junior League of Hampton Roads, Virginia -
"A Book of Recipes From 200 Years of Gracious Entertaining."
This particular recipe had "Excellent" written in the margin.
 And it was.
 Mr. Hawthorne prepared a marinade -
1/4 cup soy sauce
1/4 cup bourbon
2 TB brown sugar

He let the pork tenderloin marinate for about 3 hours.

He baked the tenderloin in a 325° oven,
basting with the marinade every 15 minutes or so,
turning the loin over each time.
After about 30 minutes,
he inserted a digital thermometer.
Cook to an internal temperature of 160°.
Take the pan out,
leaving the thermometer in,
and let the meat sit for 10 minutes before slicing.

For the serving sauce, Mr. Hawthorne
combined 1/3 cup sour cream,
1/3 cup mayonnaise,
1 TB dried mustard,
 a pinch of salt,
and 3 chopped scallions.

The sauce is excellent.
I tasted it and thought it had horseradish in it.

 Serve with a baked potato with dill and scallions
and a mesclun mix of greens from a planter on my deck.
 Please don't overcook pork.
Keep it pink.  Not gray.

 Like she said - "excellent."
 Dill, scallions, and butter on the baked potato.

 Fresh greens napped with a light dressing of rice vinegar,
Worcestershire sauce, Dijon mustard, extra virgin olive oil,
and a pinch of salt.


Lori K said...

You are the most organized recycling person that I know!!!

Lori K said...

Recycling Diva!!!

Rosie Hawthorne said...

When you have to turn sideways to walk down the hallway, it's too much.