This weekend my dear roomie is graciously moving out to her own 1 bed-room just a quarter mile away since I get a new roommate in 3 weeks. It is sad to see her leave and knowing she will be by herself over yonder. Kim has been great! We haven't spent a ton of time together, but we have tons of fun times at random times as we pass each other in and out of the apartment.
What is even more sad, is that I will be gone when she moves and so it will be sort of a shock to get used to. She is there and only a little packed and then when I get back on Sat. night...poof, Kim will be out and gone. Crazy!
I will admit that I am anxious to set up house for my future hubby and I and put all our gifts away. It will be fun to have a little more room and get things organized and ready for us to walk in to when we get back early December. Okay, so I am really excited about all of it!!
I will put out a wonderful recommendation for Kim as she was a wonderful roommate and I am waiting for the right guy to snatch her. In the mean time, I will just leave her a bright little gift for her to find in her new place!
Friday, November 2, 2007
Tuesday, October 30, 2007
Age Doesn't Really Matter, Doesn't It?
So I decided that I was going to finally use my pork loin roast that has been in my freezer for quite a while. Zach had offered one too that he said needs to be used, but I was sure that the age of mine put it in major priority and I really wanted to use it in this awesome plum sauce recipe and I thought that I should be more considerate and use my roast for my pleasure. So I got it started. I was so excited too, cause I got to use my Tru-Thermo thingamajigger. It is great! You set the temp to what it needs to be and then stick the thermo stick into the meat and it beeps when it gets hot enough.
So I mixed the teryaki sauce, fresh garlic, honey, and plum jelly and poured it all over the roast and stuck it in. I went about my business finishing the last two wedding gift thank-you cards that I have left up to this point. I am determined to stay ahead. :) Maybe I am over zealous, but oh, well, I can at least try.
Well, the roast was done to 160 degrees as is the norm for a pork roast and it was smelling wonderful. Even with the burned juices in the bottom of the oven. I really need to get a baster. A spoon doesn't really work. I got the potatoes and peas all done and ready. Zach came on over and he asked what it was. I wouldn't tell him cause he has this hinderance against oriental flavors and the teryaki might put a mental block in his head, so I told him that I would inform him after he tried it.
He was very gracious and honestly, it tasted really good though I forgot to thicken the sauce. I told him what it was and he was nice and said it was good, but it wasn't his favorite. I forced the opinion so I got it. I must have total honesty concerning cooking.
The fun part was that it was pretty tough, like knives needed. Normally, they are tender and easy to cut with a fork. I knew immediately the cause. "So how old did you say your roast was?" I asked. "Oh, from the summer." was the reply. "Haha, have I got you beat!" I added, not in true victory. "How old is it!?" I was asked. I got up to put the dishes in the sink and wouldn't answer. I figure if it isn't bad for you and you won't die, why tell, though it was way to tough for full enjoyment.
"One year?"..."More?"..."Two years!!??" voice getting a little more desperate with each guess. I admitted finally that it was closer to 2 years. "Honey", he said, "next time you just chuck it and we will get a new one." "But I couldn't waste it!" I countered, while thinking that that a tender roast really might have been worth it. Oh, well.
So he ate all on his plate, though he still won't eat peas. I even showed him the color it adds to the plate and how it is rich in iron. Both didn't work since he isn't into culinary presentation or iron since he is a guy naturally supplied with a rich amount. At least the roast is gone. Next is the pork chops of Kim's. They are gaining an age reputation in there as well, but I will not be intimidated and they will see daylight soon.
So I mixed the teryaki sauce, fresh garlic, honey, and plum jelly and poured it all over the roast and stuck it in. I went about my business finishing the last two wedding gift thank-you cards that I have left up to this point. I am determined to stay ahead. :) Maybe I am over zealous, but oh, well, I can at least try.
Well, the roast was done to 160 degrees as is the norm for a pork roast and it was smelling wonderful. Even with the burned juices in the bottom of the oven. I really need to get a baster. A spoon doesn't really work. I got the potatoes and peas all done and ready. Zach came on over and he asked what it was. I wouldn't tell him cause he has this hinderance against oriental flavors and the teryaki might put a mental block in his head, so I told him that I would inform him after he tried it.
He was very gracious and honestly, it tasted really good though I forgot to thicken the sauce. I told him what it was and he was nice and said it was good, but it wasn't his favorite. I forced the opinion so I got it. I must have total honesty concerning cooking.
The fun part was that it was pretty tough, like knives needed. Normally, they are tender and easy to cut with a fork. I knew immediately the cause. "So how old did you say your roast was?" I asked. "Oh, from the summer." was the reply. "Haha, have I got you beat!" I added, not in true victory. "How old is it!?" I was asked. I got up to put the dishes in the sink and wouldn't answer. I figure if it isn't bad for you and you won't die, why tell, though it was way to tough for full enjoyment.
"One year?"..."More?"..."Two years!!??" voice getting a little more desperate with each guess. I admitted finally that it was closer to 2 years. "Honey", he said, "next time you just chuck it and we will get a new one." "But I couldn't waste it!" I countered, while thinking that that a tender roast really might have been worth it. Oh, well.
So he ate all on his plate, though he still won't eat peas. I even showed him the color it adds to the plate and how it is rich in iron. Both didn't work since he isn't into culinary presentation or iron since he is a guy naturally supplied with a rich amount. At least the roast is gone. Next is the pork chops of Kim's. They are gaining an age reputation in there as well, but I will not be intimidated and they will see daylight soon.
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