THE PEANUT GALLERY: Easter 2012

This year was different. She was meticulous with the Easter eggs. Patient. Gentle. She didn't break one. Her mother? Her uncle? They broke one. Egg dying isn't my thing. I prefer to watch. Eggs, after all, aren't my medium. But I loved sitting there and taking pictures: 

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THE PEANUT GALLERY: A Picture of Spring

Just like that, the days are longer and the weather is warmer. And in return, Peanut's energy is off the charts. We didn't have much of a winter here this year, and I'm so fine with that. Last winter was rough. And this one was off to an ominous start even before it started. We had a massive, tree-splitting snowstorm right before Halloween.

Mild winter or not, it was a welcome sight one day this week when we saw the daffodils had bloomed in our little flower bed outside of our front door. Peanut was the first one to notice as we stepped outside to take Luna for a walk:

There are so many things to love about this picture. The promise and beauty of spring. The joy on my daughter's face. Lammie dangling upside down from Peanut's hand. The bunny on a stick. Peanut's bare feet because she adores Rapunzel right now. Her disproportionately large big toe. (Something she got from her dad. You're welcome, sweetheart.)

The one drawback from an unusually mild winter:

I still have A LOT of wood to burn. I guess this is gonna be a S'mores kind of summer. And that's just fine too.

That pre-Halloween snowstorm was scary and destructive. But everything turned out alright thanks to a stranger with a chainsaw.

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Cooking with Less: Grilling a Perfect Pork Tenderloiin

There are a few things you need to know about me and grilling. First, I love it. Unless the weather doesn't allow me to, I'm at my grill as many days as possible, any season. Second, while I enjoy both, grilling and cooking are two entirely different things. You must recognize that and respect them both individually. Just like cooking and baking are two different things. I don't bake, I cook. I also grill. Third, while my mom taught me to cook, I am a self-taught griller. (My dad didn't do any meal preparation. He worked his a$$ off providing for four children instead.)

And let me tell you: grilling isn't easy. I've overcooked and undercooked a lot of pork tenderloins and other lovely cuts of meat, pork, fish, and chicken in my day. That's why I am here to help you. For spring has sprung and the grill will be perpetually fired up from now until Thanksgiving. (And beyond in my yard, weather permitting.) And some things, like pork tenderloin, are best on the grill.

Real men eat off of
ladybug plates

Ingredients:

-1 Pork Tenderloin (about 1 lb.)
-6 oz. Caribbean Jerk marinade (I laugh every time I say or see "Caribbean Jerk." Every time.)

Tools (other than yourself):

-Your grill
-Tongs

Preparation:

1. Marinate the pork tenderloin for at least 30 minutes. For this one, I started marinating it at 11:30am, and grilled it around 5:15pm. I also find a Mojo Criollo marinade is good with pork tenderloin. Anything with some acidity that will form a nice crispy char from the grill.

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