{"id":4883,"date":"2011-02-18T17:51:23","date_gmt":"2011-02-19T01:51:23","guid":{"rendered":"https:\/\/shescookin.com\/?p=4883"},"modified":"2011-08-07T21:31:11","modified_gmt":"2011-08-08T04:31:11","slug":"grilled-pork-tenderloin-with-cherry-relish","status":"publish","type":"post","link":"https:\/\/shescookin.com\/grilled-pork-tenderloin-with-cherry-relish\/","title":{"rendered":"Grilled Pork Tenderloin with Cherry Relish"},"content":{"rendered":"

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\nBehind 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 \ud83d\ude42<\/p>\n

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… \u00a0My fur kid Tank won’t be getting a walk today because I’m a wimp. I hear my non-Cali friends snickering \ud83d\ude09 Curious, what do you all do to exercise your dogs when there’s 2 feet of snow on the ground?<\/p>\n

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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. \u00a0In 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.<\/span><\/p>\n

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Move-in day at UC<\/p><\/div>\n

I’m amazed that many of the food bloggers \u00a0and “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.<\/span><\/p>\n

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Mom on the Queen Mary 1983<\/p><\/div>\n

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.<\/span><\/p>\n

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The other trigger was being a cohost in the Cooking Connections<\/strong><\/span> 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”, \u00a0highlights from the class<\/a> are available online. For now, it’s time to move on…<\/span><\/p>\n

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<\/strong><\/span><\/em> cookbook, written by Cathy Thomas.<\/p>\n

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