Nothing

I miss writing about nothing in particular, just sharing thoughts. Rambling on about dreams that make no sense or just vaguely hint at something yet to come. I have not felt interested or interesting or even very much of anything other than overwhelmed for quite some time. Every time that I sit down to write it seems that it is just a list of complaints that announces itself once again. Very much the same list and then I just think ughhh.. why bother. Perhaps the trick is to not read your own blogs, or to even think about what you are writing. The easy thing to write about is L because she always seems to have something interesting spinning around her. I spent a day last week with her theater class at the Harbor Playhouse and I really dig watching L on stage. She really lights up and I wish that I could see her that happy all the time.

Yum

Pork Tenderloinwith Shiitake Mushrooms and Polenta
Serves 4


You need...Overnight marinating30 minutes cookingLarge zip-lock bagLarge skillet with a lid
Pork and Marinade:4 tablespoons olive oil1 ½ cup red wine1 cup sliced onion2 ribs celery, finely sliced4 garlic cloves, peeled and smashed2 teaspoons dried rosemary2 pork butterfly pork chops¾ Cup Balsamic vinaigrette
The next night:Vegetable oil1-1/2 tablespoons butter1 ounces fresh shiitake mushrooms, caps sliced—if the stems are nice, slice them very thin. If not, discard the stems

Marinating the pork:Combine the marinade ingredients in a large zip-lock bag. Put the pork in the bag, squeeze as much air out as you can and seal. Mush the meat & marinade around a bit and refrigerate overnight.

The next night...
1) Take the pork out. Using medium-high heat and a little oil, brown or seal the pork. Set aside on a plate.
2) Add the butter and shiitake mushrooms. When they are cooked (3 to 4 minutes) put them on the plate with the pork.
3) Pour the marinade in the skillet, cover, adjust the heat so the marinade simmers. Cook until the onions are soft, 5 to 7 minutes.
4) Put the shiitakes back in the pan and lay the pork on top (add any juices that collected on the plate). Cover and kick up the heat to a vigorous simmer. Cook until the pork is done, about 10 minutes. (Depending on how tight your lid is, you may have to add a splash or two of water when you add the pork.)
5) Set the pork aside for a few minutes. Cook the sauce away and season the vegetables with salt and pepper.
Sauté rounds of polenta with olive oil to taste with salt and pepper.

Put polenta on plate then vegetables. Slice the pork and arrange over the vegetables.
Then pour sauce over the top.