Make Writing a Habit

All this talk of the possible beginning of the end has really got me thinking. Not only about what food I would eat as discussed in this post, but also about the people and things I love. This includes writing. I truly enjoy writing. Okay, I'll be the first to admit that sometimes it's hard, a labor of love, but it's a lot like exercise and garden prep, the work pays off. 

I read a post by Allison Winn Scotch about the importance of writing each day. And I agree that writing can be easy to start and hard to continue once a project's interrupted. There are a number of reasons that get in the way: too busy, too tired, kids need baths, dishes or laundry need cleaned, sleep would be nice, but it’s important for writers to make time. Even if it’s for twenty minutes a day as Allison mentions, I’ll keep writing and make a habit.

It’s time for me to take all this advice and apply it. If you’re not a writer, make time and do what you enjoy.

Judgement Day: Last Meal Cravings (Babble) has me thinking

Let me first say that you can check out the inspiration for this post over here at Babble.  

I like where she starts. The author's not sure if Judgment Day is tomorrow, probably not, but why eat salad for your last meal when dessert is so much better? 

Okay, I’m listening. And drooling.  

As for due diligence let me say that every once in a while a day spent indulging in desserts sounds pretty good - please exercise moderation though and not make a habit out of it. (Note: this is a case of do-as-I-say-not-as-I-do, and I'll explain why next.)

I recently noticed my intake of cake and ice cream increased. This came closely on the heels of our second child's birth. Now I try not to go overboard, but every once in a while a girl's gotta go crazy. In any case, I went to out for a milkshake run last week - we ate all the cookies - and I noticed that my sweet tooth seemed insatiable. In an effort to pull myself out of feeling bad about how I was Jonesing for shakes despite the number of ice cream trips we’d taken that week, I parked three blocks away. Yes, a whole three blocks. My spirits buoyed, I ordered the Choco Fudge bevies and headed home. So, I say try hard to moderate, but if you have extenuating circumstances like job stress or kids at home, feel free to disregard this advice. Now you know why this blog post caught my attention. 

Take a look and see what you think. Although, there’s some babble about a veggie breakfast plate or something, but you can skip past that. I recommend the Chocolate Dipped Pecan Cake, Smores Ice Cream Sandwiches and Apple Dumpling Cinnamon Rolls. Yum!

That’s a great place to start. I’d add my Grandma’s Georgie Porgie, Chocolate Chip Cookies, Cheesecake, Tiramisu and a dozen other desserts. What would you eat?

Liberty Media Bids for Barnes & Noble

Another big deal in the works as reported by Publisher's Weekly. An excerpt and link are below. Check it out and feel free to share your thoughts on the industry's recent mergers and acquisitions buzz.

Barnes & Noble announced late Thursday afternoon that it received a bid to acquire the company from Liberty Media for $17 per share in cash. According to B&N, the offer has a number of contingencies, including the participation of chairman Len Riggio, both in terms of his continuing equity ownership and his continuing role in management. The offer is worth about $1 billion. Click here for the rest of the Publisher's Weekly post.

Possible Borders Sale Gains Traction from PW

Publisher's Weekly reports that there may be a sale of Borders on the horizon. It looks like a lot of comments focus on the fact that Borders waited too long to go digital. This is interesting considering the e-book explosion and the wireless reading device competition has been making industry headlines for some time now - long enough to jump on board, perhaps. 


Here's a link to the PW news brief. We'll talk more about books in the digital age as well as check out some new Summer Reads and Recipes, so check back again soon. 


Good Day and Good Reading!

Take this Pork and…Stuff it!

Longing for grill season with its easy breezy meals and consistently warmer temps? Me too. If you’re looking for a new way to prepare the ‘other’ white meat, here it is.

This grilled pork tenderloin stuffed to keep in moisture and punch up the flavor is worth trying. When I tested the recipe, it called for Artichoke Stuffing. Our family found the pork tender and flavorful, and the stuffing bright with a little tang. Try it for yourself or check out the 2011 Cook’s Illustrated Summer Grilling issue for more tips and an Apple-Cranberry Filling.

 

Grilled Pork Tenderloin with Artichoke Stuffing

From Cook's Illustrated.

Serves 4 to 6



Note: It’s important to make sure that the artichokes and porcini 
mushrooms are thoroughly patted dry before processing. 



½ cup dried porcini mushrooms, rinsed 


3 ounces frozen artichoke hearts, thawed and patted dry (3/4 cup) 


1 ounce Parmesan cheese, grated (½ cup)


¼ cup oil-packed sun-dried tomatoes, rinsed and chopped coarse 


¼ cup parsley leaves


2 tablespoons pine nuts, toasted


2 garlic cloves, minced


1 teaspoon grated lemon zest plus 2 teaspoons juice


Kosher salt and ground black pepper


2 tablespoons dark brown sugar


1 cup loosely packed baby spinach


2 (1 ¼ to 1 ½ pound) pork tenderloins, silver skin removed 


2 tablespoons olive oil



1. Microwave ½ cup water and porcinis in covered bowl until steaming, about 
1 minute. Let stand until softened, about 5 minutes. Drain mushrooms 
through fine-mesh strainer lined with coffee filter, discard liquid, and pat 
mushrooms dry. Pulse artichokes, Parmesan, tomatoes, parsley, pine nuts, 
garlic, lemon zest, and juice in food processor until coarsely chopped, 5 to 10 
pulses; season with salt and pepper to taste. Combine sugar, 1 tablespoon 
salt, and 1 teaspoon pepper in bowl.



2. Cut each tenderloin in half horizontally, stopping ½-inch away from edge so 
halves remain attached. Open up tenderloins, cover with plastic wrap and 
pound to ¼-inch thickness. Trim any ragged edges to create rough rectangle 
about 10 inches by 6 inches. 



3. With long side of pork facing you, lay ½ cup spinach over bottom half of 
pork followed by half of artichoke mixture, leaving 1/2-inch border around 
edges. Roll away from you into tight cylinder, taking care not to squeeze 
stuffing out ends. Position tenderloin seam-side down. Evenly space 5 pieces 
twine underneath and tie. Repeat with remaining tenderloin, spinach, and 
stuffing. 



4a. For Charcoal Grill: Light large chimney starter filled with 
charcoal (6 quarts). When top coals are partially covered with ash, pour in 
even layer over half of grill. Set cooking grate in place, cover, and heat grill 
until hot, about 5 minutes.



4b. For Gas Grill: Turn all burners to high, cover, and heat grill 
until hot, about 15 minutes. Leave primary burner on high and turn off other 
burner(s).



5. Clean and oil cooking grate. Coat pork with oil, then rub entire surface with 
brown sugar mixture. Place pork on cool side of grill, cover, and cook until 
center of stuffing registers 140 degrees, 25 to 30 minutes, rotating pork once 
halfway through cooking. 



6. Transfer pork to carving board, tent loosely with foil, and rest 20 minutes. 
Remove twine, slice pork into ½-inch-thick slices, and serve.