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Monday, March 27, 2006

It's Monday again

...and time for Monday Positives.

This means I can't dwell on stuff like how hard it is to get my son to rake leaves off the lawn, doesn't it. (Yes, in March. This is California. Also, we are not the most outdoorsy gardening family, hence there have been leaves on our lawn pretty much since November.)

OK. Here we go.

1. My weekend transcribing job was done on schedule.

2. The data-entry job I'm doing is past the most mind-numbing stage (checking a database against a printout looking for differences) and I have moved on to straight data entry which is not so bad. I just turn on some music, sip a Diet Cherry Coke, and tappity tap away.

3. The two abovementioned jobs will be contributing quite helpfully to our household economy, at a time when that's needed rather badly.

4. XM Radio has been having a really good day (on its Classics stations at any rate).

   Ah. Until just now, that is. Oh well, Yahoo Launch hasn't gone anywhere while I've been having this affair with XM's online player.

5. Apple pork for dinner, yum. Recipe:

   Apple Pork (the no-Trader-Joe's-required, non-Mac-using/non-granola-eating version)

   
   
   • about six cloves of garlic
     
   • about a tablespoon of really coarsely ground black pepper
     
   • a sprinkling of ground thyme
     
   • a couple tablespoons of salt
     
   • enough oil to make the above four items into a paste -- about 2 tablespoons or so. The original recipe called for olive oil (it also called for fresh and not ground thyme, fennel seeds you were to toast and grind yourself, and rosemary. We don't live at Trader Joe's and T hates rosemary, so, you know. Improvise, adapt, overcome, grunt grunt). I've personally never owned any olive oil. Vegetable oil works fine in this recipe.
     
   • a good-sized pork roast (today's is 5 lb)
     
   • six apples (I wouldn't think Red Delicious would be much good but I've used Granny Smiths and Fujis with good results)
     
   • A large yellow or white onion
     
   • A couple more tablespoons of oil
     
   • Some more salt and pepper
     
   • 1 c dry white wine (What kind of Freudian thing does it say about my day that I originally typed 'whine' there?)
     

   Make a paste of the first five ingredients and spread it all over the pork roast. Marinate this overnight, wrapped tightly in plastic wrap or sealed in a big plastic zipper bag.

   About four hours before dinner, preheat the oven to 450 degrees, slice and core the apples, and slice the onions. Toss the apple and onoin slies with oil, salt, and pepper. Spread them out in the bottom of a roasting pan, and put the roast on top. Roast uncovered for 30 minutes. Turn the heat down to 325, add the wine, cover, and cook for 2 1/2 or 3 hours, until meat is falling-apart done. Mash up whatever solids still exist in the apples and onions, and use like gravy. Just do yourself a favor and don't weigh yourself for a few days.

   There, now I've spread the joy.

6. Our Bible study meeting last week was cancelled, so we don't have to do summaries tomorrow, assuming we haven't lost last week's in the intervening six days. This is not necessarily a safe assumption.
   

Comments

Posted by: jenn at March 27, 2006 09:18 PM

Posted by: debi at March 28, 2006 03:12 PM

Posted by: Kathy at March 29, 2006 03:19 AM

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