I have definitely been remiss in my postings…
It probably has more to do with the fact that I haven’t really been cooking up anything very newsworthy. Let’s face it – I’ve been writing this thing since 2005. There are 2016 posts and 1259 recipe pages. Needless to say, there’s a lot of repetition in there. I suppose I could write about grilled pork chops again. And again. And again. Or… I can just post something when the mood strikes – like today.
I never monetized the site, I’m not trying to make a living from this and I’m not vying for Food Blogger of the Year. I do it because I like to – not because I have to. There’s a big difference.
Besides, I’m retired. This is the time of life when I get to be old and crotchety and scream at kids to get off my lawn. Well, except that we don’t have a lawn.
But that’s beside the point.
What I will be posting more about is our vegetable garden once Summer hits and we have produce coming out our ears. Our niece, Christine, gave us a couple dozen starts of tomatoes, peppers, eggplants that she started from seed, We added blueberries, a lemon bush, lots of herbs, zucchini… They are growing like crazy and should eventually [hopefully] overwhelm us.
I can’t wait for the panic of trying to figure out what to do with a dozen zucchini or five pounds of assorted peppers all at once!
It will be fun.
In the meantime, here’s a bit of a start to the Grilling Season…
Grilled Pork Tenderloin and Grilled Peaches with Ricotta, Maple Syrup, and Candied Pecans.
I did a quick marinade for the pork with olive oil, balsamic vinegar, garlic, fennel powder, and a bit of S&P. Onto the grill – no muss, no fuss.
The peaches had a drizzle of olive oil, a teeny-tiny bit of balsamic, and a teeny-tiny bit of brown sugar. Onto the grill and, when heated through, onto the plate with ricotta, a drizzle of maple syrup, and chopped candied pecans.
It was a sweet and savory dinner – the pork was delicious dipped into the maple glaze.
In the meantime, I just received a shipment from Anson Mills and I have a small bag of Blue Grits… I guess I’ll have to write about them soon…