I hope everyone reading realizes this is kind of a "public" diary for me. I really enjoy going back and reading old posts, and a blog is the best kind of girlfriend -- it listens to whatever you have to say.
I also wanted to put down a few more thoughts about Pepper Plate. I am really enjoying have an electronic cookbook. I don't have to print or copy down recipes I want to try. It's much easier to keep sticky finger prints off the recipe "cards", and with these 48 year old eyes, I can set the type so I can read it. There is also a notes section, where I can comment on how the recipe went for me. On the negative or wish list, I wish it auto-imported from more sites. I wish it would auto grab the yield and time so I didn't have to enter it. I'm also not sure I like active time and total time for fields. Prep time, cook time... I am still undecided.
I also figured I needed to record what some of my tools looked like new, so I will recognize when the time to replace them comes around again.
On to tonite's dinner -- Easy Roast Pork Tenderloin and Apples! I have some serious pork lovers in my house. This recipe called for one pound of pork, so I pulled out my purchase and discovered I had 3.87 lbs. Hmm, I thought 1 lb was too small, so I sliced the piece in half, and vacuum sealed the other half and put it back in the freezer. Then I doubled the recipe. As a fairly newbie cook, I have a complaint. Don't cooking experts realize how broadly "a large, shallow pan" can be interpreted? I got the shallow part ok, but define large? Would it be so hard to tell me a 9x13 or an 8x8?? Rant over. I didn't double the apples & onion the recipe called for, but I did have difficulty getting everything into the pan. I put it in for the maximum recommended time, 30 minutes. For sides I cooked Steamfresh Asparagus and Minute Rice. Your house will smell WONDERFUL while this is cooking. The loin came out a little pink in the middle, so I put it back in for 10 more minutes. Juicy, flavorful, tender... YUMM. All four family members enjoyed dinner, and I had a serving of pork and apples to put in the fridge for leftovers. For reference later, I paid $2.99/lb for the loin.
Not sure what we are having for dinner tomorrow, it's Open House for middle school, so it won't be a good night to cook. Charles & Connor are asking for the Broccoli Casserole again, so that means I need a main dish that doesn't use the stove -- this planning part is hard! We have high school open house on Wednesday. I could make the sour cream noodle bake fairly easy, but I just don't want that. I have a frozen gallon ziplock of my spaghetti sauce. But I don't want that either.
If I can get off the computer, and run to the store, I could pick up the mozzarella cheese I am missing for a brunch casserole. Does this happen to anyone else? You do a good deed and start to cook more, only to find you are constantly missing an ingredient and heading to the store?