On Saturday, October 5, 2019 at 12:26:54 PM UTC-4, Gary wrote:
> Dinner last night was beef vegetable soup with a good handful
> of barley tossed in. Once cooked, broth was thickened a bit
> with cornstarch. Good one.
>
> Lunch soon will be new batch of rice with several vegetables
> mixed in with a stir-fry sauce mix. On the side will be
> 2 garlic-chicken spring rolls with sweet and sour sauce.
> (Lean Cuisine spring rolls)

Last night was scrambled eggs and toast. Lunch today turned out a
little odd. We're seal-coating the concrete and it didn't warm up
enough until about 11 am. Before we went out to start, I had
green beans, a piece of buttered bread, and a glass of milk.

Now I'm figuring out what I want to do with a pork tenderloin that
I defrosted for dinner last night and didn't use because my husband
didn't feel like eating it. The original plan was to grill it and
brush it with barbecue sauce. Perhaps I'll do pincho morunos with
it.

0.25 cup olive oil
2 T minced fresh parsley, or 1 T dried
2 t crushed red pepper flakes
2 garlic cloves, crushed
1.5 t ground cumin
1 t dried thyme
1 t paprika
1 large bay leaf, crumbled
salt and pepper to taste
1.5 lb boneless lean pork, cut into 0.75-by-1-inch cubes (or not, if you wish)
or 1.5 lb chicken breasts

Mix everything but pork together. Pour it over the pork in a ziploc bag,
or use your favorite marinating technique. Marinate 4 hours or up to
overnight.

Thread cubed pork on skewers and grill on high heat until done.

Cindy Hamilton