I just read the blogging world is now over 2 million strong. 2 million. That’s a lot of bloggers.
I’ve never considered myself a true blogger. Just a personal chef and culinary instructor who happens to give her recipes a home, on a blog. Always with the hope they will inspire.
Inspire home chef’s to create, to nourish, to live. And to simplify. (One of my many mantra’s)
I could go on and on about food and life and how it beckons to be savored and cherished much like the moments in time. But… I think that’s another post.
This post is to say thank you. Thank you to a fellow blogger who I completely adore. She has bestowed to me my very first blog award. The Awesome Blog Content Award, also known as the ABC Award. Sheelagh writes the most delicious blog An Irish Village Pantry, full of fabulous recipes.
Thank you Sheelagh for honoring me with this award!
And so the rules of this award are to reveal a bit about yourself using the alphabet (ABC’s). This wasn’t easy. But here goes…
A – Adventurous I wasn’t always an adventurous gal, but my handsome husband, Ranger Craig, is highly adventurous and I believe I caught the bug. 🙂
B – Blunder Not always, but often… me in the kitchen testing new recipe ideas
C – Cornwall A place I want to visit! (I love Doc Martin)
D – Dark Chocolate I hide this in my kitchen. And a secret hiding spot in my jeep (shhh!)
E – Empower I strive to empower my students to keep learning and never stop cooking
F – Flying This is an easy one… I love flying!
G – Garlic Sadly, I’m allergic 😦
H – Halibut My absolute favorite fish
I – Italy I want to live there someday
J – Jelly Lavender Jelly makes my morning complete
K – Kristin My twin sister. I love you!
L – Learn I try to learn something new every day.
M – Mystery I’m completely obsessed with mystery novels and Masterpiece Mystery
N – New York Once upon a time I worked in NYC as Dorothy in The Wizard of Oz
O – Optimistic I am truly an optimist, wish I were a realist.
P – Peaches One of my favorite fruits to eat as dessert. Peaches in Sangria!
Q – Quilts I have a quilt in every room of the house. My Aunt is the most brilliant quilter.
R – Region I’m a huge proponent of local and regionally sourced produce and goods.
S – Simplicity I think life needs more simplicity
T – Taylor My family name. I love my Taylors (kiss hug!)
U – Umbrella – Oddly, we own 6 of these (living in Seattle). Never feeling the need to use them 🙂
V – Voice Another once upon a time moment… I wanted to be an international singing star. Obviously that didn’t work out so well.
W – Whole foods I believe the key to good health
X – Xenon When my oldest gal was little, she loved Xenon Warrior Princess. A little too much. She pulled a Xenon Warrior Princess on her best friend, and bit him! Xenon went away after that.
Y – Yellow One of my favorite colors (green is my other favorite)
Z – Zealous I can definitely be over zealous at times. Restraint isn’t always my strong suit.
I now pass along the ABC Award (Awesome Blog Content) to a few of my favorite food bloggers. I have twenty more I’d love to pass this award to but alas I have to whittle it down to a chosen few. To read a few more of my faves, check out my Blogroll and WordPress Blogroll to the right of this post. I love you all!
It was so hard to choose as I have so many blogs I love to read. But these six food blogs I find myself clicking on the link as often as I can, just to see what they’re cooking up next.
I should’ve listed “Nosy” under the N!
Just a Smidgen – Smidge is a delightful writer, capturing my attention with her poetic verse and beautifully delicious recipes.
Frugal Feeding – A most wonderful food blog about cooking on a budget. Frugal is witty and clever and his recipes are delicious.
Pink Patisserie – Maria at Pink Patisserie knows not only how to create delicious baked goods but her presentation is impressive. Another delightfully delicious baking blog. And I adore her!
Savoury Traveller – Food and life on an Island. My new food blog friends from Victoria BC. One of my favorite places to visit. I love checking in and seeing what they’re up to… Always something delicious!
Girl in a Food Frenzy – Humorously written about tales in the kitchen and all the wonderful experiences that come with culinary school. This young lady is delightful and has a bright future in the kitchen!
Mountain Mama Cooks – A personal chef who creates the most delicious meals with charmingly witty posts about life, children, work and snowboarding! A fun and delicious blog!
Loads of love and delicious wishes to you all!
Apricot and Sage Stuffed Pork Loin Roast
2-3lb pork loin roast
1 cup Turkish apricots
1 ½ cups Marsala wine or sherry (white wine will also work) If you don’t cook with wine use chicken broth with a tablespoon of apple cider vinegar.
1 heaping tablespoon chopped fresh sage, plus more for garnish
2 cloves garlic, finely chopped
2 tablespoons butter
Grapeseed, coconut or veggie oil
Salt and pepper
Preheat the oven to 450F.
In a small sauce pan warm one cup of wine and soak the apricots for about 15 minutes.
Remove the apricots from the wine, reserving the wine, and coarsely chop them. Add them to a bowl and then toss with the sage and garlic. Season with salt and pepper and a splash of oil to bind the ingredients.
With a long blade knife cut into the vertical center of the pork loin roast, making a nice size hole for the stuffing. Pierce all the way through to the other side.
Stuff the apricot sage mixture into the pork, spreading as evenly as you can. This takes a little bit of fiddling but it’s fairly easy.
Place the stuffed pork loin roast in a small baking dish or small roasting pan. Pour the remaining wine over the pork. Rub a little oil on the pork and season with salt and pepper.
Put the pork loin in the oven and roast for 10 minutes. Then turn down the heat to 350F and roast for another 30 minutes or until the internal temperature of the pork reaches 145F.
Remove the pork loin from the oven and let it rest for about 5-10 minutes. While it’s resting, take the pan juices and pour them into a sauce pan.
Heat the juices over medium heat and add the butter. If needed, add additional wine or chicken broth to the pan. Whisk until the butter is nicely incorporated and the pan sauce is heated through. Season to taste with salt and pepper.
To serve: Slice the pork loin roast and lay the slices on a platter. Pour some of the pan sauce over the pork slices and garnish with additional chopped fresh sage.
I love this dish served with simple roasted brussel sprouts and pearled barley or brown rice.
Here’s a not so great picture of me stuffing a pork loin. Hope this visual is helpful!