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I was organizing my office this morning and couldn't find the right color folder for February.
I felt immediate kinship with all of the ditsy blond secretaries portrayed in the movies. You know the one: she and only she can find the file the boss wants. It's filed under some obscure system that makes perfect sense to her but is incomprehensible to her long-suffering boss…. And hilariously funny to us, the viewer.
I needed a turquoise folder for February because, well, 'February' is turquoise, isn't it?
I mean, everyone knows that, don't they?
Just like August is orange and September is brown.
All of my files are colored (but not labeled) and I can always find what I want: by the color.
I have synesthesia.
Don't tell me you've never heard of it!?! Really? No?
I hadn't either until a few years ago. I was reading an article in 'Discover' magazine that started out by saying that Sunday was black. How ridiculous, I thought… Sunday is red. Monday is black…well, more of a charcoal…
The article was on synesthesia… and, as I discovered, I have it.
I see words that refer to time: months, days of the week, hours of the day (3:00 is pink) in color. I also see time in shapes but that's much harder to describe.
Some people see letters in color, some whole words, some numbers: 1 2 3 4 5 6 7 8 9; some all of the above.
Others can taste music.
Sensory perception is, just slightly, askew.
The thing that I found most amazing, in reading that first article about synesthesia, is that not everyone has it, and those who do, often don't know it has a name. Most people who have this 'neurological condition' view it as a gift: from minor, like mine: to something wonderfully big and marvelous; producing art or music.
It doesn't effect a large part of the population; about 1 in 23.
How is your world colored?
Is this way I have such a love of pretty food?
This pork tenderloin has a lot of things that would qualify it for Weekend Herb Blogging, that wonderful event founded by Kalyn, of Kalyn's Kitchen and hosted this week by Claudia, of Fool for Food. There is parsley, rosemary and thyme, all lovely herbs; but it was the gorgeous deep red of the shallot confit that really made this a favorite.
And I don't think enough attention is paid to the shallot!
Like other members of the Allium family (onions, leeks, garlic) shallots are full of vitamins, minerals and antioxidants. They are a little sweeter than onions with just a hint of garlic. I'm not a fan of raw onions, but I love raw shallots… as well as fried, stewed, braised and caramelized.
Roasted Pork Tenderloin with Red Wine Shallot Confit
1 pork tenderloin, 14 oz, (400gr)
1/4 cup dry bread crumbs
1 tbs Dijon-style mustard
1 tbs dried rosemary
1 tbs dried parsley
1 tsp dried thyme
1/2 tsp garlic powder
2 tbs red wine
1 tbs olive oil
Mix all ingredients except pork in a small bowl to make a thick paste. Spread some of the paste on one side on the pork. Lightly oil a baking sheet and place the pork, herbed side down on it. Spread the paste on the rest of the pork. Drizzle the top with the olive oil. Roast in 400F (200C) oven for 30 – 40 minutes, depending on size, until done. Use a meat thermometer. Remove when internal temperature is 150 F (65C). You can also slice it and take a peak. Slightly pink is okay. Cover loosely with foil and let rest for 10 minutes before slicing.
Red Wine Shallot Confit
4 – 5 shallots, 1 cup sliced
1 tbs olive oil
1 tbs brown sugar
1/4 cup red wine
1 tsp cornstarch dissolved in 1 tsp water
Peel and thickly slice the shallots. Heat oil in a nonstick skillet over medium-high heat. Add shallots and sauté until tender, about 5 minutes. Reduce heat to low and let cook until browned, about 30 minutes longer.
To finish: Add brown sugar. Stir well to melt sugar and combine. Add red wine and cook for a few minutes longer. Dissolve cornstarch in water and stir in to thicken. Serve on the side.
Be sure to visit Claudia, of Fool for Food on Monday for the complete recap of all the wonderful foods from around the world.
In the meantime… Color your world!