On Tonight’s Plate

Tonight for dinner I made maple and mustard glazed pork tenderloin with onions and cranberries, mashed yukon gold potatoes, roasted brussels sprouts and carrots, and mushrooms sauteed in homebrewed wine. It was pretty easy and it was seriously delicious.

The pork loin was almost the star, but for me the cranberries were the real winner. It all came together in about an hour, and I was taking my time and socializing while cooking.

I used Maille Old Style Mustard, but any coarse-grain mustard will work. Please use real maple syrup, it’ll make you smile.

2 lbs pork loin
1/2 cup maple syrup
1/4 cup (4 tablespoons) coarse-grain mustard
rubbed sage
dehydrated onion

Heat oven to 425F. Heat some olive oil in a big pan. Season your pork loins with salt and pepper. Sprinkle a bit of rubbed sage over them. Sear them for about 3 minutes on each side, until golden. While they’re in the pan, put some dehydrated onions in a bit of water to rehydrate. You could probably use minced fresh onion here if you have don’t have the dry stuff. Or some onion powder. Place the browned loin in an olive oiled baking dish. Add

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White Bread, Peach Jam, Love Bomb

About a month ago I received a Love Bomb from Wendi of Bon Appetit Hon. What is a Love Bomb, you ask? According to Love Feast Table, it is:

The act of preparing, serving, and sharing a meal or a morsel with someone.

What I received in the mail was a package containing coconut macaroons. What a wonderful coincidence it was that I was right in the midst of a major coconut jag. I was so surprised, so joyed, so impressed… These were delicious and perfect. Definitely the best macaroons I’d ever had. I couldn’t resist eating one immediately, so the picture I have is shy one delicious morsel.

Also, it was a drizzly evening, so the light was crap. It’s not a beautiful photo, but it was a beautiful gesture. I adore Wendi, and it was a real honor to get such a lovely gift from her.

My husband was totally inspired. He’s not a fan of coconut, though he tasted the macaroon and said he was sure it was something a coconut lover would enjoy. He is, however, a huge fan of canning. A few nights earlier I had made a sauce from our CSA peaches, to

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Fruit Salad

I know, I know. You’re thinking, “Fruit salad? Who blogs about fruit salad?” Well, I do. Why? Because I’m a picky snooty bitch about my fruit salad. I’m very opinionated. In my opinion, there is no place for apples in a fruit salad. Nor pears. Some other things that don’t belong in fruit salad? Bananas. Oranges. Most grapes. I’m sure plenty of people would disagree with me, but I’ve never had a complaint about my fruit salad, and in fact I get raves.

It all starts with the strawberry. This salad is easily half strawberries, mostly because I had so many of them in my fridge. It’s berry season and I really can’t get enough of them. I cut the tops off and slice them into heart shapes.

Then there’s a bunch of blueberries.

Cherries are a great addition. But what about the pit?

This cherry pitter is tits. Seriously, it’s one of my favorite and most-used kitchen utensils all summer long. If you don’t have a cherry pitter, you should get one. It’s an awesome tool that I would never want to be without.

It makes the task of removing pits from cherries simple and fast, and makes

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Oatmeal Cookie Bars

I made the best cookie bars today. I’ve made them before, but today I finally photographed them. I did a split batch; half cranberry-raisin half chocolate chip. This satisfies the whole family. I suggest giving this recipe a try. It’s simple, it’s fast, and it’s very versatile!


1 cup Salted Butter
½ cups Sugar
¾ cups Packed Brown Sugar
1 Egg
2 teaspoons Vanilla Extract
1 teaspoon Cinnamon
1 teaspoon Baking Soda
½ teaspoons Salt
1-½ cup Flour
3 cups Rolled Oats
½ cups Dried Fruit
½ cups Chocolate chips


Preheat oven to 350F.

Cream butter with sugars. Add egg and vanilla, and blend well.

Combine cinnamon, baking soda, salt, and flour. Add this to the wet ingredients and stir until combined.

Stir in oats, then drop all of the dough onto a piece of wax paper. Form it into a ball and divide roughly in half. Or use a scale to measure it into 2 even halves, if you’d like to be precise.

Generously butter a 13×9 inch glass baking pan.

Add one half of dough back into the mixing bowl, and stir in your chocolate chips. Put that dough into one half of your buttered baking

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