A Cherry on Top!

Stylish Blogger Award:

I received this awesome award from Ashley plus 3. Ashley is so fantastic and I lover her blog, her yummy recipes and her stunning photography! Please check out her blog now!

This award requires 7 tidbits about me so here goes nothing...

1. I love to drive all over and get lost. Yes, on purpose! 
2. My very favorite restaurant in the world is Hali'maile Genral Store
3.  I have 67 movies on my Netflix Queue
4.  I have to sleep in a room cool enough to have blankets on with out me getting super hot! 
5.  I love cereal, there are 8 boxes of cereal in my kitchen right now.
6.  I love the Big Chill kitchen style. Love, true love! I want this kitchen!
7.   One of my favorite bands is the  The Kreellers!


I am passing this awesome award to ... 



please email me at katiedid512 (at) gmail (dot) com  so I can send you the link to this award!

1. Michelle from Virginia Beach Housewife

1. Lindsay from The Bakery Box

1. Courtney from Misadventures in Cooking

   T from A Taste of T

1. Kristina from A Perfect Dose of Life

1. Karen from Barefoot in Portland

1. Lindsay from TexaGermaNadian

1. Faith from Simplicity my life in mostly photographs 

1. Laura from Walking Contradiction

1. Kelle from Enjoying the Small Things

1. Nicole from For the Love of Food

1. Polish Mama on the Prairie

1. Katrina from In Katrina's Kitchen

1. Nicole from Bliss n Tell

1. Angel from This Life is Sweet

   
   

   
   

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Cherry on Top Award:
please email me at katiedid512 (at) gmail (dot) com  so I can send you the link to this award
1. Thank the person who gave it to you: 
I must thank the amazing and super funny blogger behind the hockey mask for sharing this awesome award with me. If you haven't checked out Tales  of a Hockey Wife  you need to right now! 
2 .List 3 things you love about yourself: 

• I love how I name everything and that I see a personality in almost every object. My last car was named Rosita and current car used to be named Louie Blue-y but now goes by The German Bitch.
• I also like my sodas flat, mostly root beer and 7-up. I spent so much time trying to speed up the process of removing the bubbles. The best way is to throw your soda into the blender for a few minutes!
• I sometimes love that I can predict the weather better than almost any news weather person around. I don't always love it, but that is a story for another time!

3. Post a picture you love on your blog: 

4. Pass this award on to 5 other bloggers:

Peas & Thank You: one of my newest favorite reads

The Arthur Clan: I love the new design, the incredible photos and the super adorable kids!

Christy from The Girl who Ate Everything: I have been wanting to try this awesome Soft Carmel Popcorn

Heather from Farmgirl Gourmet: this is another new read for me and I love how refreshing it is to read this awesome blog.

Katie from Cinnamon and Sass: I must try these super yummy sweet potato fries! and yummy buttery pan-fried apples! 

photo © 2010 Amber | more info (via: Wylio)


The Best Herb-Marinated Pork Tenderloins

from the Barefoot Contessa: Back to Basics

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.


Note: Sorry guys, this recipe has been made twice in the last 2 months but I got too it much to fast to get pics. Damn is it super super yummy and I don't even really like pork!