Saturday, 4 June 2011
Poetry Saturday . . . The Seed Shop
Here in a quiet and dusty room they lie,
Faded as crumbled stone or shifting sand,
Forlorn as ashes, shrivelled, scentless, dry . . .
Meadows and gardens running through my hand.
In this brown husk, a dale of hawthorn dreams;
A cedar in this narrow cell is thrust
That will drink deeply of a century's streams;
These lilies shall make summer on my dust.
Here in their safe and simple house of death,
Sealed in their shells, a million roses leap;
Here I can blow a garden with my breath,
And in my hand a forest lies asleep.
I've always found seeds so fascinating. They don't look like much. Some are very tiny, but they are filled with the beauty of creation, and such promise. That something so beautiful and great can come from something so small and nondescript . . . is nothing short of a miracle. I do not understand how anyone can look at all of this, and not see God . . . it is not happen-chance, or meaningless. It comes from great intent and purpose. We are told that this is but a shadow . . . a pale reflection of the heavens that await us beyond the veil. Oh such beauty we have to look forward to. The thought of this beggars belief . . . and yet . . . I KNOW in my heart it is true.
The sun is shining and begging me to get on with my day, so I shall leave you now with a delicious recipe as I always do. This one is perfect for when you have company, or when you have something to celebrate! Quick, easy and quite tasty! My kind of food!
*Roasted Pork Tenderloin with a Garlic and Orange Sauce*
Company food that's easy, delicious and oh so quick to prepare! Steamed new potatoes go very well with this.
4 TBS olive oil
2 pork tenderloins (each about 1 pound in weight), trimmed and patted dry
sea salt and freshly ground black pepper
1/4 cup of fresh orange juice
2 TBS Dijon mustard
1 TBS honey
1 clove of garlic, peeled and minced
4 bunches of flat leafed spinach, stems removed and spinach well washed
Heat 1 TBS of oil in a large skillet over medium heat. Season the pork with salt and pepper. Add the pork to the skillet, and cook, turning occasionally, until an instant-read thermometer inserted in thickest part registers 145 degrees, 20 to 25 minutes (reduce heat if pork browns too quickly). Transfer to a plate, and cover loosely with aluminum foil. Allow to rest for 5 to 10 minutes. Set skillet aside for a bit later on.
Combine the orange juice, mustard, honey, garlic, and 2 tablespoons oil in a blender. Season with salt and pepper, and blend until smooth. Set this sauce aside.
Heat the remaining tablespoon oil in the reserved skillet, over high heat. (If the skillet is blackened, then don't use it, use a new one.) Add as much spinach you can fit into the pan and then toss until wilted, adding more spinach as there is room, 3 to 5 minutes total. Drain off any excess liquid, and season spinach with salt and pepper.
Place one fourth of the spinach on each of four heated dinner plates. Top with some of the pork, sliced, and drizzle with the orange sauce. Serve immediately!
In The English Kitchen today you'll find a delicious Peanut Butter Cookie Dough Brownie Torte!