I have been tagged and honored whilst busy shopping and visiting in the U.S.
I've decided to acknowledge and respond slowly (and in reverse alphabetical order).
First, Zoomie, of Zoomie Station, would like to know 'Five Sordid Facts' about me.
Would you really, now….
I don't recall any inducement to share these sordid facts: no offer of payment; no lucrative book deal or date to appear on Jerry Springer. What's in it for me? I don't buy this whole 'confession is good for the soul' bit. I was raised Catholic… We know better.
Since you asked so nicely, though:
1. When I was in college I swiped a package of cream cheese from the supermarket on a dare (always a sucker for dares and anything for food). Naturally I got caught; by a part-time cop a friend was dating. I cried and cried and cried. He let me go 'with a severe warning'. I still think it was unfair that my friend, who dared me and then laughed and laughed, didn't get yelled at. I had to give back the cheese. I never swiped anything again.
2. But in Andorra the store security thought I did. I bought a straw hat in the women's department, to wear playing golf. Then I wandered into the men's department and saw more hats. I took out the one I bought and tried it on. I tried several of the others on; decided to keep the one I started with and put it back in the bag. Did security come up and ask me about it then? No! They waited until I was in the grocery section (again, with the food), talking to friends. Then 2 armed guards (armed???) came up and 'questioned' me. I didn't cry that time… but I didn't laugh, either. That's when I decided to learn to curse in Catalan.
3. I don't like suspense. I always read the end of a book first, or check out the end of a movie. If I don't like the way it ends I don't bother with it. I never saw 'Titanic' (the boat sunk – duh!) Fortunately, this makes it very easy to re-read books as I could never afford (either the money or the space) to keep me in new books. I also don't read books written in the first person. (Okay, maybe a few, but I don't like it.)
4. Speaking of books: I hate loaning books to people for fear of not getting them back. I may do it, but not happily. They are MINE! I also will not get rid of them, even if I haven't read them in years. I might want to some day. I'll share food; even wine… I'll let you pet my dogs. But don't mess with my books! Mon mari is less than pleased with this trait, since we have had 4 major moves in 11 years.
5. I have absolutely no problem eating food that is not, er, scrupulously clean. If it doesn't have visible dirt on it I'll happily eat it. If it does, I brush it off, then happily eat it. I refuse to wash my food in anti-bacterial or any other soap. I mean, who wants their food to taste of soap? I figure the bacteria in my gut is more than strong enough to fight the other guys… And, if not, the intestines will kick in for their revenge.
Now…. Who would I like to know Five Sordid Facts about? Not just any facts…Sordid Facts!
Here are the rules. Tag, you're it!
1. Link to your tagger and post these rules.
2. Share 5 facts about yourself.
3. Tag 5 people at the end of your post and list their names, linking to them.
4. Let them know they've been tagged by leaving a comment at their blogs.
One more thing: I love gravy. On everything: meat, potatoes, vegetables, bread, pasta, rice, spoons, fingers, straight out of the pan.
I love simple gravy made from meat drippings.
I love beef gravy; pork gravy; chicken gravy; turkey gravy; ham gravy; milk gravy…..
I love gravy made with wine.
I love gravy made with mustard.
To be a proper 'foodie' I usually call it 'sauce'.
Mustard is technically a spice, not an herb, but it's perfect for Weekend Herb Blogging, that wonderful event started by Kalyn, of Kalyn's Kitchen and hosted this week by Zorra, of Kochtopf. It's full of flavor, low in calories and contains tons of healthy stuff like selenium, magnesium, tryptophan and omega 3 fatty acids. The use of mustard seeds has been documented for over 5,000 years; the Greeks used the seeds, while the Romans made a paste.
Pork Tenderloin with Mustard and White Wine Sauce
1 pork tenderloin, 14oz (400gr)
1 small onion
1 clove garlic
1 tbs olive oil
1 tsp thyme
2 tbs Dijon-style mustard
1/2 cup chicken broth
1/2 cup white wine
2 tbs cornstarch (maizena) dissolved in 3 tbs chicken stock
Thinly slice the onion and finely chop the garlic. Sauté onion and garlic in oil in non-stick skillet over medium-high heat. Slice the tenderloin into 1 inch (2.5 cm) thick slices. Brush mustard on one side. When onion starts to brown, move it to the sides of the pan and sauté pork medallions mustard-side down for 5 minutes. Brush remaining mustard on top and turn. Sauté for 5 minutes. Add thyme, stock and white wine to pan, reduce heat to low, cover and simmer 15 minutes. Dissolve cornstarch in chicken stock. Uncover, increase heat, add cornstarch and stir until sauce is thickened. Arrange pork medallions on a bed of pasta, pour part of the sauce over and serve the rest on the side.
1 cup bite-size pasta, farfalle, penne
1 tbs butter
1/2 tsp black pepper
Cook pasta according to package direction. Drain. Return pan to heat and add butter. Cook, without stirring until it has a nice brown color. Add pepper and stir well. Add pasta and toss to coat.