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Friday, November 03, 2006

The White Queen has been dethroned

And the pheasants rejoice!

I found my English white silkie roaming the yard yesterday, she has finally come off her nest. I went to see if she left an egg, there was nothing there. Either it was eaten or there never was an egg. If her nesting instincts are this strong, I think I had better leave an egg for her in the spring.

My teens are a brave bunch. I found them out front again. I had fixed two openings that they were escaping from, so now I don't know where they are getting out. That means an early morning stake out for me. Now that sounds like fun! Anyone want to come hang out in 20F {-6c} weather, squatting behind some barn junk, waiting for the chicks to emerge with me? I'll make hot cocoa.

I have been, not neglecting, but simplifying some of my homesteading chores because I have been obsessively cleaning house. This is what happens after I do a marathon writing session. Things should get back to normal as I settle into Nanowrimo and severe weather starts cropping up.

Pork chopsh and appleshaushe

Actually Seared Pork tenderloin in an apple dressing. With noodles and homemade pesto sauce, homegrown mashed sweet potatoes and from scratch croissants. I told no one of my plans with the pork loin, everyone was caught off guard, but no complaints.

The pork tender loin is seared in a heavy skillet, salt and pepper on both sides of the meat, and olive oil.

Cream, Apples and Sage sauce

1 tbl unsalted butter
1 firm apple, peeled, cored, and cut into 12 slices
½ medium onion, thinly sliced
1/3 cup apple cider
3 tbl applejack or brandy
½ cup low sodium broth
2 tbl minced fresh sage leaves
1/4 cup heavy cream
salt and ground black pepper

Prepare your pork tenderloin and transfer to a plate. Using the same pan, melt the butter over a med-high heat. Swirl to cover pan. Add the apple and onion and saute until the apples start to brown, take about 4 minutes. Add cider and applejack {brandy} bring to a boil, scraping off the bottom of the pan to remove the brown bits. Boil for 2 ½ minutes, or until the liquid reduces to a glaze. Turn the heat up to high add the broth, sage and any pork juice that has accumulated on the plate. Boil until the liquid reminds you of maple syrup, about 3 minutes. And cream and boil for about 2 minutes, or until the liquid is reduced in half.

Reduce the heat to medium and return the pork to the pan. Turning to coat. Simmer for 3 minutes. Add salt and peeper to taste, serve pork on plate, pouring a little of the sauce over top. Serve hot.


Stephanie Appleton said...

Oh that looks sooooo good!

Cheryl said...

From scratch croissants!? I'm very impressed! They're something I've always wanted to try but have been too afraid to.

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