Jenn Dolari @dolari@driveinsaturday.org

Thoughts Before Bed

https://www.youtube.com/watch?v=SmHeP9Sve48

Always a sign of a possible pending power outage - my UPS kicks in despite the power staying on cause it detected a voltage dip.

Weather outside isn't BAD, but it's bad enough somewhere that someone around me lost power. I also heard my printer click a few times, which always happens during a voltatge dip.

"Oh, Google Image Search, where were you when I transitioned in 1997? I could have learned a sense of fashion at the click of a mouse," she said trying to put together an outfit for Tuesday.....

Also wierd to see a very young Joel McHale....

David Grohl on an old episode of Almost Live! Soundgarden was on an episode I watched yesterday....

I guess they WERE locals...why not use 'em?

Thoughts Before Bed:

The best thing about not knowing what you're doing, is you don't know what you can't do.

Just finished the re-watch of the live action Cowboy Bebop. The one thing I really miss from it, that wasn't really all that evident in the anime, was "Papa Jet Black."

Not just the loving dad to Kimmie, but that he's trying to make a family out of Spike and Faye. He give genuinely sage advice to both of them, gives them chances when they really don't deserve it only because he knows they won't let him down. Even at his worst, he lets Faye go on her own because it's the right thing for her, if not for him.

It's a very different Bebop from the anime. But I did like it for the most part.

This Week's Fancy Pants Meal: Todd's Grilled Pork Tenderloin (Take 2)

So last week I attempted to make this and failed because I cooked it too long (my meat thermometer said safe pork was 160F and that was WAAAY too long). This time I did it at 145F, and it was PERFECT. And really good, too.

It has a rather sweet-and-salty taste. Wasn't sure that peach and pork would go well together, but it absolutely does. Add a shit ton of butter, and you've got a good meal. Butter rarely fails. :)

I did tweak the recipe a little, mainly because (1) I'm making this with pork loin chops and (2) it wasn't salty enough the first time around. The instructions are fairly vague, too, for a cookbook, so I edited them a bit from the book.

# Todd's Grilled Pork Tenderloin
Cooking with JB & Jamie

1.0 pound pork tenderloin
1.5 oz peach preserves
1.5 tbsp water (glaze)
1.0 tbsp pickled jalapenos (minced)
1.0 tbsp honey
0.125 cube chicken bouilion
0.125 tsp hot water (dill butter)
0.3333333333333333 cup butter (softened)
0.3333333333333333 tsp dill flakes
0.125 tsp garlic minced
2.0 tsp onions (diced)
0.5 tsp garlic powder
0.5 tsp coarse black pepper
0.5 tsp lemon pepper
0.5 tsp salt (seasoning)

Royers Grilling Seasoning
1 - Mix together equal amounts of garlic powder, coarse black pepper, lemon pepper and salt for seasoning.
2 - Set aside.

Royer's Dill Butter
3 - Crush the chicken bouillon cube.
4 - Dissolve the bouillon cube in hot water by cooking it on high in the microwave a 10 seconds at a time until dissolved..
5 - Combine the bouillon mixture with butter, dill flakes, garlic and onion. Mix well.
6 - Set aside.

Peach 'n' Pepper Glaze
7 - Add peach preserves, pickled jalapeños, honey and water for glaze together in a small pot.
8 - Bring to a boil
9 - Pour into a container and set aside.

Tenderloin
10 - Coat the Tenderloin with Royer's Grilling Seasoning
11 - Heat half the Royer's Dill Butter in a cast iron skillet over medium high heat
12 - Place the tenderloin in the heated skillet
13 - Once tenderloin is halfway done, cut center to butterflyand baste with remaining Royer's Dill Butter.
14 - Cook until center is pink and tender. Don't overcook!
15 - Plate on serving dish.
16 - Top with Royer's Peach 'n' Pepper Glaze

#thisweeksmeals #cooking

Watching the "Behind the Planet of the Apes" special from a while ago, and I find it charming that all the directors and producers keep using the word "fresh" when it came to storylines.

From what I understand "Fresh" just meant "a new idea we hadn't tried before."