Tuesday, June 24, 2014

AARPMagazine and other Observations

Wow!  These are Crepe Myrtles that are blooming in our neighborhood.  We've had some really good rains lately, so can't complain about dry weather, and the flowers and trees are really loving this unusual Texas rain.  It rained over three inches yesterday, according to my neighbors, and that's like monsoon season for us!

I don't usually share with you the things that irk me, but today I just want to say I'm really getting weary of seeing Hillary everywhere I look.  She's on the talk shows, on the cover of magazines, etc., etc., and have you noticed how much fresher she looks from when she was the Secretary?  Amazing what a little rest can do, right?  ;-)  Ok, that's my last "political" statement for the day.

The recent issue of AARP Magazine has some really good articles this month on a variety of topics.  If you click on the link and go down to the section on "Feel Great", you will find the 60-Second Health Boosters article.  We need to leave our shoes at the door to prevent bringing in all sorts of allergies.  I for sure like the one where you need to give someone a 10-second squeeze to lower your stress level.  If you like cucumbers, pressing a cucumber slice to the roof of your mouth for 90 seconds can eliminate breath odor.  Really?  And I had never heard of drinking watermelon juice to relieve muscle soreness. 

In another article on higher meat prices, there is a recommendation for pork.  Remember my post about the BBQ last week?  It's a great way to enjoy pork, or just throw a small loin on the grill for an Herb-Crusted Pork Loin.  There is a video at the link.  Here's the recipe:

  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne, or more, to taste
  • Kosher salt
  • 1 1/2 pounds pork loin roast
  • 4 tablespoons vegetable oil
  • For the Herb Crust:
  • 1 sweet onion, roughly chopped
  • 2 cloves garlic, smashed
  • 2 tablespoons freshly grated ginger
  • 1 bunch fresh cilantro leaves
  • 1 lime, zested
  • 2 tablespoons olive oil
  • 1/4 cup plain bread crumbs
  • Kosher salt
  • 1 1/2 tablespoons Dijon mustard
Preheat the oven to 375 degrees F.
In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

Enjoy the day!
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