What a difference a few days make here in North Alabama

I’m sitting here writing this post on Wednesday afternoon, and it’s 68° outside. Last week at this time we were waiting for the snow to start. Go figure! That’s North Alabama for you!
By Sunday it was already grilling weather. I figured out a new way to grill pork tenderloin. We love ribs, but the bathroom scale does not. Problem solved…Rib-Style Pork Tenderloin. Gosh, it was good, if I do say so myself. No fat, no bones, just flavor and under 200 calories per serving. It does help to have a husband who is great at the grill.
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The stickies on my calendar just can’t sit still. Monday I had planned to try to come up with a new recipe using quinoa. Well, that didn’t happen. We got a call early in the afternoon to tell us that Kaij was at the hospital with a suspected case of appendicitus and we needed to get Kelton.  (It wasn’t appendicitus, Kaij is fine.)  Luckily, I hadn’t started cooking yet. When we got home that leftover pork sure made a tasty sandwich.
Now it’s time to slide Meatless Monday to Wednesday, so I’m off to play with the quinoa. I expect some resistance from Michael, who doesn’t quite buy into meatless meals, though he tries. A little cheese usually helps. We’ll see. I’ll be back with the results, good or bad.
I’m back to report that the quinoa experiment was a surprising success. After much slicing and dicing, Quinoa Confetti Stuffed Zucchini became my newest recipe. Michael even asked me to make it again! I think I will try it again on Monday to test the way the recipe is written. If any of you try the recipe, please let me know if you run into a problem or if something is unclear. Actually, I would appreciate the same feedback on any recipe I post.
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Friday was still grilling weather, so Michael did his usual great job of preparing Grilled Ahi Tuna Steaks. Tuna prerared this way is always light and flavorful. It’s one of the few ways Michael enjoys fish.
I hear the weather is going to turn around again on Wednesday. It may be one of the last days of soup season. We’ll see.
Be thankful for what life gives you.


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