Taking a break from the kitchen to have a nerd girl moment....

I had a dream!  

No not what MLK dreamt about

 

this is my dream.... 

  

It all started over 20 years ago in Wisconsin when I wandered into a bookstore,  What I found was more than a bookstore it was a haven for book lovers and I fell in love.  This store was huge and was the single most awesome place I had ever been in.  

Not only was it a bookstore, but a public reading room and social center.  

There were sofas and chairs all perfect for curling up with a good book spread amongst the bookshelves that were full of new and used books. 

 

For the kids there were small areas complete with tables for coloring, bean bag chairs and pillows for curling up and reading on and lots of cuddly stuffed animals strewn about.

  

I was in awe... it was like an indoor park you could bring a book to and watch the kids play.  

They had a small coffee shop area that had everything from cookies and fruits to deli sandwiches and some of the most awesome coffee I had ever had.  

This was my utopia and I was sad when I had to leave to come back home.  I wanted to stay forever.  

After coming back to Aurora, my time spent in my personal Utopia forgotten, I was walking downtown when I noticed a building that's architecture made me fall in love with it.  

Hobbs Building, 1892

2 N. River Street

This Romanesque Revival building features an onion dome, intricate brick detailing in the semicircular arches over the third story windows, and decorative pressed metal on the piers. It was built in 1892 as a furniture store and loft building. 

I thought to myself what would I do with that building if I owned it?  Then I remembered the bookstore and an idea was born.  I wanted to open my own Book Utopia in this wonderful building.  

The funny thing about dreams is we sometimes put them away and replace them with the practicality of living life.  

     

Today on FaceBook I saw this post and thoughts of my dream came back to me and with a smile and a small tear in my eye, I found a little piece of joy in this crappy wold we live in....

I just wanted to share my little book nerd moment my lovelies hope you enjoyed it.  Remember to love one another and always pass along a good book to those who still find a simple kind of joy in reading!

Derby Day Pork Tenderloin

So it's Derby day and it reminds me of this wonderful recipe I finagled from a friend.  She has since passed away, but she loved Derby day! She didn't care about the races, oh no, she loved the hats!  

So today Silvia, I tip my floppy and ostentatious hat to you and celebrate the day by sharing two of your favorite things, Audrey in "the hat" and...

Kentucky Bourbon-Marinated Pork Tenderloin
(the LID version)

4 tablespoons worcestershire sauce* (see below to learn how to make your own LID version)
3 tablespoons Kentucky bourbon
4 tablespoons honey
3 tablespoons dijon mustard**
(click on the link below to learn to make your own LID version)
2 tablespoons oil ( I use EVOO)
1/2 teaspoon black pepper 
(course ground is best)
1/2 teaspoon granulated garlic 
(or you can substitute 2 cloves of fresh pressed garlic which I prefer)
1- 1-1/2 lb. pork tenderloin





Remove silver skin from tenderloin.  

Whisk together worcestershire, honey, mustard, oil, garlic and pepper in a small bowl until blended. 

 

Pour marinade into a large zip-lock bag; add pork, turning to coat. 
Chill 2 hours, turning occasionally.  

Remove the tenderloin from refrigerator, remove excess marinade and pat dry.  

  

This is important!

Cut the tenderloin in half across the width. 




Oil a cast iron skillet lightly ( I prefer to use vegetable shortening but you can use oil if you like), and place it over medium heat. 

When the oil is almost hot enough to smoke, place the tenderloin in the skillet and sear on all sides until browned.  
Warning note to all my naked chefs out there (you know who you are) if you were too lazy heed my warning and pat dry the oil will splatter when the meat makes contact.


Reduce heat, and continue to cook until the temperature reaches 155 -160 degrees  in the center, turning regularly. The time on this will vary, so really kids use the thermometer!   


Cover the tenderloins and let rest for five or ten minutes.

While the meat is resting,, bring reserved marinade to a boil in a small saucepan over medium-high heat for about 2 minutes (will thicken slightly). 

Drizzle sauce over pork before serving.

I raise my Mint Julep in memory of you my friend! 

To find out more about Thyroid Cancer and how you can help raise awareness, visit here www.thyca.org.

*Homemade Worcestershire Sauce

In a fry pan, combine 500 mL brown vinegar, 1 green apple cored, peeled and cubed, 1 minced garlic clove, half of a ground ginger root, 1 tablespoon molasses (unsulfured), 1 tablespoon honey, 1 teaspoon cayenne pepper or chili paste, ¼ teaspoon ground cloves and ¼ teaspoon allspice. Allow the mixture to simmer for 60 minutes, then strain and use.

**Learn to make your own Dijon Mustard here: http://www.wikihow.com/Make-Dijon-Mustard