Too Many Cooks in the Kitchen...I'll Leave

Now that I'm working three evenings a week, dinner between Wed-Fri is usually something I've thrown together far in advance. It's so nice when I get to come home and have someone else do all the food-stuff for me. On Thursday I woke up early, got out of the house at 9AM and had some time to kill before I headed to the office.

More and more we're getting into the habit of really letting our food supply run down before we re-stock. I'm finding that we're throwing less away and using what's in our fridge and freezer faster. Things don't end up sitting there for months and for the most part, everything is still reasonably fresh. We ran out of meat products last week, except for some frozen salami, so I used my extra morning time to drive out to Frigs. $70 later our freezer and fridge are re-stocked with sirloin steak, bison burgers, elk smokies, sausages, bison jerky, a chicken, and pork tenderloin.

A lot of people I speak with aren't very familiar with pork tenderloin. I would say aside from pork buttons, it's the most common meat choice at our house. It has virtally no fat, is extremely tender, cooks relatively quickly, is really versatile, and tastes fantastic. After I picked up our meat and quickly stopped at home to put it away, I whipped up our favourite pork marinade and put it in a freezer bag with the tenderloin to marinade all day. When I got to work I emailed Ryan instructions on when and how to cook the meat, asparagus, and fried apples.

Ryan was busy in the kitchen when I arrived home at 7:30PM. I have a bad habit of trying to take over the kitchen when someone else is cooking in it. After I accidentally burned the fried apples and pears I excused myself, set the table, and let Ryan finish up. The burned apples were rescued and turned out fine, the meat was perfect, the asparagus was nicely roasted and a bit crispy (my favourite!) and he even looked up how make mashed potatoes, so we had some very satisfying mashed potatoes and sweet potatoes.