Behind every blog is a real person with real feelings and insecurities, just like you and I, and through their writing and storytelling many bloggers share evocative stories of their childhood and personal aspects of their lives and you begin to know them as one knows a friend, albeit an online friend – but that’s a large part of connecting with people in our technology driven world, and its a good thing 🙂
I usually don’t talk much about my personal life and my writing style tends to be fairly straightforward – what I call journalistic, but today I’m feeling sentimental for some reason – maybe it’s the rain… My fur kid Tank won’t be getting a walk today because I’m a wimp. I hear my non-Cali friends snickering 😉 Curious, what do you all do to exercise your dogs when there’s 2 feet of snow on the ground?
While many bloggers work tirelessly to build their websites into a money-making entity (that is everyone’s first question when they hear you’re a blogger: “Do you make money at that?”), I fall into the category of those that work at cooking, writing, and photographing food mostly as a creative outlet and to promote cooking at home. All of us share a passion, yet may have different goals. In the beginning, my goal was to keep busy, engaged, and creative so that I wouldn’t end up on the couch watching talk shows or Real Housewives episodes once my daughter, known here as the Young Baker, went to college. Without a job since mid 2009, I decided it was more important for me to be flexible, focus on my evolving family, and be able to travel for college visits and family matters that required my attention.
I’m amazed that many of the food bloggers and “mommy” bloggers that I know have young children and juggle their hectic work, school and activities schedules while maintaining a household and burning the midnight oil at their computers. I’m past that stage and on to the next stage in life: the one where we start taking care of our parents. See, this is where I have difficulty because I don’t want a pity party; my mother has Alzheimer’s dementia and I travel nearly every month to Northwest Arkansas to see her in the assisted living home where she now lives. Much heartache and emotional baggage comes with this stage of life, especially when you’re clearing out their house and decades of memories, good and bad, flood your psyche.
What brought all this on – the beginning of my great reveal? A peak in hormonal activity? Possibly. I’ve been missing my girl and getting all teary-eyed, my mind wandering to the many joyful and painful experiences of her childhood years. For her sake, and yours, I won’t go into those.
The other trigger was being a cohost in the Cooking Connections virtual cooking class this week which sparked an epiphany of sorts – I was amazed at the moms who expertly juggle the demands of babies and children and still make providing home-cooked meals a priority, and one that is accomplished with an efficiency and organization that rivals any business model. There is just too much information to share here – this post has already gone longer and sappier than I like, but the next week will see a series of posts focusing on helpful tips for an “Efficient Kitchen”, highlights from the class are available online. For now, it’s time to move on…
Thanks for bearing with me and here’s the recipe for the main course of the Red Dinner that’s been my focus this week. Another fresh and easy recipe from Melissa’s Everyday Cooking with Organic Produce cookbook, written by Cathy Thomas.
Grilled Pork Tenderloin with Cherry Relish
Serves 6 | From Melissa’s Everyday Cooking with Organic Produce by Cathy Thomas
Pork Tenderloin
¼ cup vegetable or canola oil
4 large cloves garlic, thinly sliced crosswise
½ teaspoon ground cumin
¼ cup fresh lime juice
¼ cup fresh orange juice
1 teaspoon coarse salt, such as kosher
½ teaspoon freshly ground black pepper
¼ cup water
1 (10-ounce) pork tenderloins, sinew trimmed if present
Relish
1 tablespoon vegetable or canola oil
1 medium yellow onion, coarsely chopped
2 teaspoons orange zest (colored portion of peel)
2 cups cherries, pitted*
¼ teaspoon ground cayenne pepper
1 teaspoon minced fresh rosemary leaves
½ cup cherry preserves
2 tablespoons balsamic vinegar
¼ teaspoon ground cloves
Salt
*Cherries are not currently in season, so I used dried bing cherries and the sauce was fantastic, plus I didn’t have to pit any cherries 🙂 Also, since I’m cooking for two, I used only one tenderloin and cut the marinade recipe in half but made the whole relish recipe. The left over relish is delicious served over cream cheese, or alongside a hard cheese such as manchego, or in a panini.
1. To prepare tenderloin: On medium heat, heat oil in deep, medium saucepan. Add garlic and cumin; cook until garlic is very pale golden color, 1-2 minutes. Remove from heat and cautiously add fruit juices, salt, pepper, and water. Bring to boil on high heat. Remove from heat and cool to room temperature. Set large zipper-style storage bag in a bowl to hold it upright. Add the pork tenderloin and cooled marinade; seal. Marinate in refrigerator at least 2 hours or up to 8 hours, turning occasionally to redistribute marinade.
2. Prepare relish: Heat oil in large, heavy-bottomed saucepan over medium-high heat. Add onion; cook until softened, about 3 minutes, stirring occasionally. Add cherries, zest, cayenne, pepper, rosemary, preserves, vinegar, and cloves. Boil on medium-high heat until thickened, stirring occasionally, about 10-12 minutes. Season with salt to taste.
3. Preheat grill. Remove pork from marinade; discard marinade. Pat pork dry with paper towels. Clean grate and brush with oil. Grill tenderloins over medium heat about 3-4 minutes on each of their 4 sides. Check for doneness with instant-read thermometer. Interior temperature should be between 155 and 160 degrees. Remove from heat and set on cutting board. Allow meat to rest for 5 minutes. If the weather isn’t conducive to grilling, oven roast at 350º or pan fry – using the same method to test for doneness and allowing to rest for 5 minutes.
4. Cut meat crosswise into ¾-inch slices. Serve pork slices accompanied with cherry relish.
Have a great weekend everyone 🙂 And don’t forget to hug your kids, even on the days when they’re a pain!
Jean
Priscilla, I had another comment typed up and completed but I just deleted it. I’ll just give you a big virtual hug instead. 🙂 None of what I said previously matters. When you miss someone, it’s hard. When you’re far away from someone you love, it’s hard. I’m sorry that you’re feeling this way right now. I don’t have kids but I do know that my mom misses me a lot and I’m only a couple of hours away. In place of my absence, I call her multiple times a week. In this regard, I can imagine how you’re feeling about your daughter. As for your mom, I also think about my parents’ getting older and what that may bring.
I hope sharing your feelings with us helped you even just a little. I hope tomorrow will be a sunnier day for you. 🙂
Monet
Oh my sweet friend…this truly touched my heart. I’ve been following your blog for months, and I feel like I “know” you. After reading this post, I just want to come over, brew a pot of tea, and let you know that I’m here. Ryan’s grandmother is on her deathbed…the pain of this world can be so strong sometimes. Thank you for sharing your heart and these eats. I hope you have a blessed Saturday, my dear.
Pachecopatty
Hi Priscilla, Thanks for expressing yourself by sharing about your family. The picture of your daughter at home and away at school bring up so many memories for me.
I want to reach out to you as Monet commented and spend time sharing as friends do about life and feelings. My father has Alzheimer’s dementia and lives close by and it’s not easy, so I can’t imagine being so far away.
I enjoy following your blog and the connection to you, from our love of food to the things in life we share, all my best 🙂
Priscilla
Thank you, ladies – you’re definitely the sweetest, kindest friends a person can have, virtual or otherwise 🙂
@Jean and @Monet – Reading your heartfelt posts are what prompted me to delve into some emotional areas of my own. Thank you!
Magic of Spice
Hey Priscilla, well you already know how I feel about your mom and her situation so I won’t write a long comment about all of this. I guess the best thing I can say is we need a girls day soon then some wine and chatter 🙂
This dish came out beautifully and I am crazy about the cherry relish 🙂
Big big hugs!
Angie's Recipes
Hi Priscilla, thank you for sharing something so personal and precious with us. I am 10000 Kilometers away from my mom and I really should have called her oftener….your daughter is such a young beautiful gal!
The pork tenderloin is perfectly cooked and the cherry relish has almost stole the show :-)) Yummy!
Sandra@Sandra's Easy cooking
First I want to thank you like many of these ladies for sharing your thoughts. It is never easy to have sick parent..and care on such a long distance.
Your daughter is so so pretty. I wish you best in balancing you life.
Your dishes always look so tasty..I just want to grab one piece right now:)
Eftychia
What a delicious recipe. Thank you so much for sharing!!
Adora's Box
I thoroughly empathize with you, me being in the same motherhood stage you’re in (growing children, ageing parents). I’ve always heard of the difficult stage of baby rearing and that it will all pass too quickly. True. But never thought I’d miss it. It is difficult not being too needed when the kids become independent. It is a very strange, sad feeling to now worry about parents when they have always been our rock. Before I forget, the pork recipe is fantastic!
Liz
Priscilla, I’ve started opening up a bit more on my blog, too…I think sharing the fact that we all have trials and don’t live a life where every detail is is as beautiful as the food photos we post makes us more human and approachable. My mom is in a memory unit…and not the vibrant, intelligent woman of my childhood anymore…it’s a tough ride, this life. Sending you hugs and letting you know it was nice to get to know you a little better~
fooddreamer
Priscilla, i am so glad you decided to share a little with us. Your “girl” (woman!) is so beautiful, and I am sorry to hear about your mother’s dementia. I juggle little kids and the blog, and I don’t always do it successfully!
This pork loin looks truly delicious, I think the pork and cherries would be so good together.
RavieNomNoms
Priscilla, wow what an amazing family you have! I am so far from my family as well so I feel your pain. I am lucky to have my mom and dad close, but the rest of my family…siblings, cousins, aunts, uncles…all are half the country away. Thank you so much for letting us have a glimpse into your life. Much love.
Those pork tenderloins look absolutely gorgeous. The cherry relish really is the “cherry” on top. 😉
Brandie@thecountrycook
I am probably the sappiest person on earth so I just get down right teary-eyed with you as I read your post! I have a stepson who is 19 but also a 5 year old at home. Wow – what a difference in age. But every day I think of my youngest son as being grown already and it brings me to tears at how fast they grow up! My Aunt past away last month of dementia and I understand how difficult it is to watch them slowly struggle every day. I think it is harder on us than it is on them.
Now about this tenderloin – yum! I went to a Paula Deen show recently where they made something similar to this on stage. I got to sample it and I never thought I would like a cherry sauce with pork but I was pleasantly surprised!! I like the addition of cayenne pepper in this relish! 🙂
Vicki @ Wilde in the Kitchen
Thanks for sharing a little bit of your life with us today, it’s true that we all have unique stories! 🙂 When it snows a lot, my parents shovel a part of the backyard for the doggy, but she just romps around in it!
Great looking pork dish, it looks so juicy!
rebecca
wonderful post I enjoy the blogs that are real like this post as I connect and often make friends with the person behind the blog, I do blogging as a hobby too,
and wow what a recipe your a fab cook big hugs
Rebecca
FOODESSA
What’s great is that we all somehow find our way slowly through journaling and sharing with the public. I definitely journal mostly as my enjoyment and much needed outlet.
There is a fine line of how personal we should get and I find that expressing important aspects of your life the way you have is perfectly understandable. It is your blog after all.
About sentiments and family…I really feel for you. Without getting into details…I find that loving is sometimes heavy and worrisome on our hearts and souls. Thank goodness, we manage to have different outlets to get us through it ;o)
Priscilla…this tenderloin has been accompanied by the perfect pairings…and this is going to be on my table the next time I’m in the mood for this type of meat. It is after all one of the very few selections of meat that I consume.
Keep sharing your delightful personality…and let the steam out when its needed…we’re here for you…cyber world or not ;o)
Claudia
Sara
Thanks for sharing part of your life with us, whether happy or less happy. it is always comforting to know that there are real people behind blogs. And I’m with you in marveling at how some people manage to keep amazing blogs and amazing high-activity level families!
And thanks for sharing this recipe. Pork tenderloin is already a favorite of us but with this cherry relish it’s just at another level!
Nancy@acommunaltable
Priscilla,
I am so glad that you shared this with us. They say that a burden shared makes the load lighter to carry and I hope that is true for you. I am so sorry for both you and your mom. There is nothing easy about this stage of life – I lost my parents a bit earlier than most people – my father when my first was a baby and my mom when they were 7 and 4 so I can definitely relate to where you are with your mom.
Your daughter is beautiful and is a very, very lucky young woman since she has you for her mom!!!
Just FYI if you ever need a shoulder I’ve got a pretty broad one.
Looking forward to seeing you soon!!
Lisa { AuthenticSuburbanGourmet }
Priscilla – I absolutely enjoyed every word of your blog post. Thank you for sharing such personal insights with all of us. It is hard to see our parents get older, since we always think of them as invincible and always being with us. I just had my parents over for dinner on Saturday night and each day /year I cherish them more and appreciate the time I have with them. I don’t have kids (except my white fluffy Lasha Apso) but I can only imagine that having your lovely daughter away at college can be difficult. Glad that you have created your lovely blog and it is wonderful to meet such great people like you through food blogging – hopefully one day in person we will meet. The pork dish with cherry relish looks amazing – you had me at the relish part. BTW – I have to admit that I am addicted to the Real Housewives – I think it is an escape from the stress of work. 🙂