Showing posts with label health. Show all posts
Showing posts with label health. Show all posts
Thursday, September 10, 2009
Tuesday, August 04, 2009
A clothes line in our backyard
Up to 25% of a home's energy usage can come from a dryer alone. My mom used to always line-dry clothes in our backyard when we were growing up. I didn't realize that not everybody everywhere could just do that. But some people do feel it can be unsightly and, I guess, detract from everyone's enjoyment of the outside area.But not in the Valley of Oz. This is my Honny Bunny,line drying our wash.Not only does it save us money on our Electric bill, but it saves the dryer.And it's also a "green" thing.So exercise your right to dry.
Sunday, August 02, 2009
Speaking of Blood Oranges
In the kingdom of citrus, blood oranges are royalty. You know that every bite is an explosion of sweet, deep orange flavor, with hints of raspberry.
Blood Orange Roast Pork Loin
3 blood oranges
1 3-pound boneless pork loin, rolled and tied [2 lb]
3 TB extra-virgin olive oil, divided
1 large onion, cut into 8 wedges
2 fresh rosemary sprigs, leaves stripped from stems [1], plus additional for garnish
1/2 cup dry white wine [6 TB]
1/2 cup low-salt chicken broth [6TB]
1 large garlic clove, pressed
Blood orange slices
Place a rack in the center of the oven and preheat to 450 degrees.
With a paring knife or vegetable peeler, remove strips of peel from the oranges and place the peels in a small bowl. Add the cut up onion or shallot, the rosemary leaves and 2 teaspoons of the olive oil. Toss well.
Place the pork in a roasting pan and rub with the remaining olive oil. Season to taste with salt and pepper, seasoning well. Scatter the contents of the bowl around the pork and roast for 25 minutes, until the onions/shallots are browning.
Meanwhile, juice the oranges, squeezing out 3/4 cup [1/2 cup]. If short, make up the difference with regular orange juice. Add the juice to a small saucepan, along with the wine, chicken broth and garlic. Bring to a boil and let boil until reduced by about 25%, seven minutes or so.
When the pork has roasted for 25 minutes, remove from the oven, lower the temperature to 350 degrees, and add about 3/4 of the liquid mixture to the roasting pan. Reserve the remainder.
Baste the pork with the pan drippings and liquid. Return to the oven, basting frequently, until the internal temperature at the thickest point is 150 degrees. Begin to check after 30 minutes. [My very thick pork needed a total of 60 minutes at 350]
Move the pork to a serving platter and cover loosely with foil to tent. Add the reserved liquid to the roasting pan, scraping up any fond. Bring this sauce to a boil and let boil until slightly thickened, 3 -5 minutes.
If a rolled roast, cut the string. Slice the pork into serving sizes and drizzle with the sauce. Garnish with orange slices and rosemary.
Serves 6,bon appetit !
Blood Orange Roast Pork Loin
3 blood oranges
1 3-pound boneless pork loin, rolled and tied [2 lb]
3 TB extra-virgin olive oil, divided
1 large onion, cut into 8 wedges
2 fresh rosemary sprigs, leaves stripped from stems [1], plus additional for garnish
1/2 cup dry white wine [6 TB]
1/2 cup low-salt chicken broth [6TB]
1 large garlic clove, pressed
Blood orange slices
Place a rack in the center of the oven and preheat to 450 degrees.
With a paring knife or vegetable peeler, remove strips of peel from the oranges and place the peels in a small bowl. Add the cut up onion or shallot, the rosemary leaves and 2 teaspoons of the olive oil. Toss well.
Place the pork in a roasting pan and rub with the remaining olive oil. Season to taste with salt and pepper, seasoning well. Scatter the contents of the bowl around the pork and roast for 25 minutes, until the onions/shallots are browning.
Meanwhile, juice the oranges, squeezing out 3/4 cup [1/2 cup]. If short, make up the difference with regular orange juice. Add the juice to a small saucepan, along with the wine, chicken broth and garlic. Bring to a boil and let boil until reduced by about 25%, seven minutes or so.
When the pork has roasted for 25 minutes, remove from the oven, lower the temperature to 350 degrees, and add about 3/4 of the liquid mixture to the roasting pan. Reserve the remainder.
Baste the pork with the pan drippings and liquid. Return to the oven, basting frequently, until the internal temperature at the thickest point is 150 degrees. Begin to check after 30 minutes. [My very thick pork needed a total of 60 minutes at 350]
Move the pork to a serving platter and cover loosely with foil to tent. Add the reserved liquid to the roasting pan, scraping up any fond. Bring this sauce to a boil and let boil until slightly thickened, 3 -5 minutes.
If a rolled roast, cut the string. Slice the pork into serving sizes and drizzle with the sauce. Garnish with orange slices and rosemary.
Serves 6,bon appetit !
Saturday, August 01, 2009
Garden Update
I got my first tomato yesterday.Yeah !!!This is a picture of it 2 days before I picked it.This year I pinched and removed the suckers that developed in the crotch joint of two branches. They won’t bear fruit and will take energy away from the rest of the plant. But go easy on pruning the rest of the plant. You can thin leaves to allow the sun to reach the ripening fruit. Happy gardening ^-_-^
Tuesday, July 21, 2009
Out in My Garden
Well all the mulch has been laid down,all the weeding has been done, and my back is killing me.Off to the doctors office I go.But my garden looks wonderful. I can not wait to harvest all the goodies.Here are the pictures of my Garden of Oz,and the ladies responsible for all of their support.
Sunday, July 12, 2009
My Mom Called tonight
My Mom called me tonight,some of you might think "well I talk to my mom all the time" but my Mom has Alzheimer's.She has advanced to stage 6 now.She took a fall 2 months ago,thank god she didn't break anything.But for the time being she's in a nursing home,getting her strength back,so she can go back and live at my brother & sister-in-laws home.I flew out to see her in March and spend some time with her.It is so hard to see her this way. My Mom was so full of life and so very smart,then my Dad died and she started losing it.I thought I was doing everything right, I took her to a neurologist,then a Geriatric psychiatrist . All they did was give her namenda and aricept.So 7 years later,she gets confused very easily.The doctors Tell me if not for the drugs she is on,she would not even be able to talk.Mom asks to go home ,but to her "Home" is where she grew up,not her home in Florida.I guess the worst part is she thinks my Father left her.But we know he is in Heaven watching over her for the time being.
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