Thursday, June 20, 2013

Chasing Time

I can't believe we are already halfway through the year. It seems like my clock is ticking like a time bomb.

Each day seems short of time. Life has become so hectic that it leaves me no time to even reflect on my day. The pressures of the daily life in which I have unwillingly chosen to live by has now come to the point where I crave a life without it.

Thoughts about the simplicity of the mundane have entered my mind and they deserve my attention.

There is nothing wrong with wanting more but if what is there is fine then contentment must be savoured.

I remember when the first iPhone came out, I wanted it so badly. I left my perfectly fine service provider just so I could get that phone. Let's just say that I had more problems with this phone than my previous one and my bill each month was hard to get used to.

Don't get me wrong, I love my iPhone. As a matter of fact, I am already on my third iPhone. It's not a question of whether this phone is good or not, because it's a marvel of a technology. The question is, do I need it? Well, to be quite frank, I don't.

Life nowadays has become a series of "want, can't live without and gotta have it." I know it's going to be hard to go back to the way things were, but with a little perspective and common sense I might be able to retrieve some of my old life.

Just like the stuffing I use on my pork tenderloin, I have revised it so many times and had used it in so many different ways but one ingredient always stays the same: breadcrumbs. Why change a good solid thing?

Everything happens so fast around us that good things often get left behind. I would prefer to walk through life and leave the running to the track.

I canceled my cable last month. It was a huge decision. I was worried. It's been almost two months since I've seen a show on HBO or anything that no one should really watch, but I'd watch anyways just because it's there and I am fine. Give me a break It's just TV, right? Perspective...What was I thinking?

I hope that in trying to maintain something of a simple life, I can slow down time or at least appreciate it enough to stop and smell the yellow roses I bought this morning...

Time is like an old friend. We had great fun together when I was younger, but as I get older, it's becoming a friendship that I value and must never take it for granted.

Sent from my iPhone

  • 2 pork tenderloin, butterflied
  • 1 2/3 cup mushroom, your choice and chopped
  • 1/2 cup sun-dried tomato, chopped
  • 1 tsp fresh or 1 tbsp dried sage
  • 1 tsp fresh or 1 tbsp dried parsley
  • 1 clove garlic, chopped
  • 1/4 cup white onion, chopped
  • 2/3 cup Aurora breadcrumbs with romano cheese or regular
  • 1/2 cup beef broth
  • olive oil
  • Seasoning
  1. In a skillet, saute onion and garlic in 2 tbsp olive oil.
  2. Add mushroom and sun-dried tomato and cook for about 5 minutes or until mushroom softens.
  3. Add sage and parsley.
  4. Season to taste.
  5. Add breadcrumbs and mix well with broth.
  6. Set aside to cool. About 10 minutes.
  7. Stuff pork tenderloin with mix.
  8. Brush each meat with olive oil and season to taste.
  9. On the same skillet, sear each side of the meat for about 5 minutes or until golden brown.
  10. Preheat oven to 400 F.
  11.  Transfer skillet into the oven and cook uncovered for 20-25 minutes.
  12. Cooked pork meat should read 140 F - 145 F internally. 
  13. Let stand for 5 minutes before slicing into 1 inch thick portions.
Tip: Ask your local butcher to butterfly your pork tenderloin or follow this link. Make gravy with pork tenderloin droppings with 1/2 cup beef broth and 1 tsp cornstarch. Adjust thickness by adding a little bit more of the cornstarch at a time with a whisk.

  • 2 green apple, seeded and cubed
  • 4 handful baby spinach 
  • 10 strawberries, sliced
  • 1 clove garlic, chopped
  • 1 tbsp red onion, chopped
  • 1 1/2 tbsp whole grain dijon mustard
  • 1 tsp dried-oregano
  • 1 tsp dried-parsley
  • 1 tbsp white wine vinegar
  • 2/3 cup olive oil
  • Seasoning
  1. In a tight lid container, mix all ingredients by shaking a few times.
  2. Pour onto salad mix and serve right away.
Tip:  Make dressing ahead of time to allow flavors to set in the refrigerator. Add 1-2 tbsp of dressing at a time. You can store leftover salad dressing in the refrigerator for up to 1 week.

Make it a great one!

1 comment:

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