Aaahhhhh....What a relaxing weekend. I was invited this weekend to a "girl's weekend" at my friend Jodie's vacation home at Smith Mountain Lake. Those of you who have read my blog, have surely seen the pics and heard the stories of our trips to the lake to visit the Fauld's. But this weekend was just for the girl's. The grown-up girls, of course. Jodie has done this before, and she tries to kind of "mix it up" with different friends at different times. Last year we had a different crowd and it was so much fun, but this year it was different. Jodie had invited two friends, one from Long Island and one from New York. From Richmond there was me, Caren, and our good friend Fiona. The overall mood was different right from the start. Right away, we all clicked. We talked so much about every topic. Spirituality, organized religion, books, music, art, gardening-so many topics-it was like a weekend talk show. We laughed and danced and covered concerns with our kids and gave each other advice-it was amazing. We arrived there as strangers, not really knowing what to expect, but we left as friends. Thanks Jodie, for a great weekend, and for being such a great friend.
About Me
- Diana
- I am a wife, mother,daughter,sister,aunt,great-aunt,sister-in-law,daughter-in-law,cousin,friend to many,best friend to few, a respiratory therapist,dog owner,runner,wine enthusiast,mouse-killer,amateur chef (self-proclaimed)and I think I am pretty funny!
My Shelfari Bookshelf
Recipe of the Week!
Pork Tenderloin Stuffed with Spinach, Mushrooms and Feta
1 large pork tenderloin
2 cups fresh spinach
6oz.sliced mushrooms
2-3 Tblsp. butter
2 tsp chopped parsley
2tsp chopped garlic
1/2-2/3 cup water
1 cup corn bread
8oz feta cheese
2 shallots
Olive oil
salt and pepper
Merlot wine
Heavy cream
string to tie the pork
Saute spinach and mushrooms in butter, garlic and parley. Add water and let simmer. Cool.When cool, add corn bread and feta cheese. Slit pork open and stuff mixture into the pork.
Rub the outside of the tenderloin with shallots, olive oil and salt and pepper. Bake at 375 until pork registers 170 degrees.
When roast is done, remove drippings from bottom of the pan, place in a saute pan. Add the chopped parsley and 1 tsp chopped garlic. Deglaze with merlot wine; reduce by 1/3. Add salt and pepper to taste, add 1/2 cup of heavy cream and reduce to a velvety sauce. Spoon over sliced pork and serve.
1 large pork tenderloin
2 cups fresh spinach
6oz.sliced mushrooms
2-3 Tblsp. butter
2 tsp chopped parsley
2tsp chopped garlic
1/2-2/3 cup water
1 cup corn bread
8oz feta cheese
2 shallots
Olive oil
salt and pepper
Merlot wine
Heavy cream
string to tie the pork
Saute spinach and mushrooms in butter, garlic and parley. Add water and let simmer. Cool.When cool, add corn bread and feta cheese. Slit pork open and stuff mixture into the pork.
Rub the outside of the tenderloin with shallots, olive oil and salt and pepper. Bake at 375 until pork registers 170 degrees.
When roast is done, remove drippings from bottom of the pan, place in a saute pan. Add the chopped parsley and 1 tsp chopped garlic. Deglaze with merlot wine; reduce by 1/3. Add salt and pepper to taste, add 1/2 cup of heavy cream and reduce to a velvety sauce. Spoon over sliced pork and serve.
What am I reading?
"The Poisonwood Bible" by Barbara Kingsolver.
I loved her book "Animal, Vegetable, Miracle".
I loved her book "Animal, Vegetable, Miracle".
1 comment:
It really was a lovely weekend. And, I'm very fortunate to have such good friends!
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