Griffin, much occupied with career thoughts these days, is now considering the world of fashion design. Two hours before attending a wedding yesterday, I went into my closet where I had set aside my best summery linen shirt for the occasion. Griffin, attempting to reboot my wardrobe, had made some alterations.
Note the asymmetrical slashing—very fashion forward. Worried that I might fall back on other shirts, he proceeded through ten shirts with a similarly whimsical Jack-the-Ripper mystique. These were, in fact, my ten best shirts; I had put them at the front of the rack as I considered which shirt to wear to the wedding. (And, my wardrobe does not overflow with wedding garb.) Griffin astutely ignored the oversize denim and flannel, the maroon corduroy, the checkered seersucker, the ink-stained taupe, and any shirts missing buttons. Luckily for the bride and groom, my little fashionista missed a duplicate oxford at the far end of the rack, so I was able to attend the wedding in something other than my Republicans for Voldemort t-shirt.
The salsa is fantastic with the pork on a warm summer night—fresh, sweet and spicy. We used jalapeños for the peppers. The article in The Week, where we got this from, talks about how food guidelines have recently changed such that whole pork cuts are considered safe at 145 degrees rather than 160. Much juicier!
1 cup coarsely chopped fresh cilantro leaves
½ cup minced shallots
6 tbsp fresh lime juice
¼ cup vegetable oil, plus more for brushing
2 pork tenderloins, about 2½ lbs total
8 oz fresh cherries, stemmed, pitted, and halved
1 fresh Fresno, red jalapeño, or Holland chile, thinly sliced crosswise
1 tbsp extra-virgin olive oil
Salt and freshly ground black pepper
Heat a gas grill to high, or build a medium-hot fire in a charcoal grill. Meanwhile, combine ½ cup cilantro, ¼ cup shallots, 4 tbsp lime juice, and ¼ cup vegetable oil in a resealable plastic bag. Add pork, seal bag, and turn to coat. Marinate pork at room temperature for at least 15 minutes and up to 8 hours, turning occasionally.
Meanwhile, combine cherries, chile, olive oil, and remaining ½ cup cilantro, ¼ cup shallots, and 2 tbsp lime juice in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors meld.
Remove tenderloins from marinade and season generously with salt and pepper.
Brush grill grate with vegetable oil. Place tenderloins on grate and cook, turning frequently, until an instant-read thermometer inserted into the center of pork registers 145 degrees, about 15 minutes. Let rest for 10 minutes. Cut into thin slices and serve with salsa. Serves 6.
Definitely not paleo, but for sure rhubarb-a-licious! The first time I baked this, I woke Griffin up and he said, “Are we having rhubarb pie?” and I said, “Yes! How did you know?” and he said, “I heard lots of rhubarby things going on! “
3 cups flour
1 teaspoon baking powder
¼ cup sugar
1 pinch salt
½ cup butter, chilled and cut into small pieces
¾ cup buttermilk
1 lb rhubarb, chopped (that’s about 5 stalks)
½ cup sugar
1 egg white, lightly whisked with a little water
sugar, for sprinkling
Preheat the oven to 350°F Butter a 10 inch deep-dish pie dish and set aside.
For the dough sift together flour, baking powder, sugar and salt into a large bowl.
Work in butter using your finger tips until dough resembles coarse cornmeal.
Gradually add buttermilk folding the wet and dry ingredients together until a soft dough forms (you may have to add a little water).
Turn out onto a floured surface and knead lightly just until the dough comes together (do not overwork it or it will be tough).
Divide dough into two equal portions. Roll out half of the dough into a 12 inch round and place in pie dish.
For the filling combine rhubarb and sugar in a bowl and stir to mix well.
Pour filling into the pie dish.
Roll out the remaining dough into another 12 inch round to from a pastry lid. Brush the rim of the bottom crust with water and put on the lid. Press together to seal.
Brush the glaze evenly over the top crust and then sprinkle lightly and evenly with sugar. Cut 3-4 steam slits into the top of the pie.
Bake until the crust is golden brown and the fruit tender for about 50 minutes.
Griffin: “Could you please serve me some fruit?”
Griffin: “Now you’re my servant!”
Me: “Not so fast, Bucko.”
Me: “Griffin, you need to go outside. You’re starting to annoy me.”
Me: “Go, now.”
<goes outside reluctantly>
Andrew (outside): “So I hear you’re being annoying.”
Griffin: “Yes I am.”
Griffin: “I’m going to become a mama soon.”
Me: “Oh? When is your baby coming?”
Griffin: “In April!”
Me: “What will you name your baby?”
Griffin: “Maggie Tulip! And she will be one, just like Maggie”
Me: “How will we tell them apart?”
Griffin: “Well, Maggie Tulip has red hair, like a tulip.”
Griffin: “Can you ask Mama to get some green beans on her way home from her trip?”
Andrew: “Well, she will be tired and doesn’t have a car, so I think we’ll just go shopping tomorrow.”
Griffin: “No, I mean, she can just ask the airplane to go to the store!”
Me: “Griffin, should we put different leg warmers on Maggie? Then she’ll look like Punky Brewster!”
Griffin: “A Pumpkin Rooster?!?!”
Maggie is now 13 months, and she has crossed the threshold into walking! We have been expecting this for over a month and a half now, but she has proven to us once again that she’s on her own schedule. One of the reasons we suspect she has been waiting is that she’s been getting around quite well with knee walking (which she demonstrates at the beginning of the video. She also demonstrates her use of the sign “more” in there, too), much to the delight of strangers when we’re out in public! Today, while Griffin and I were playing a game, something just clicked for her and off she went. It’s only a matter of time before she starts running to keep up with her big brother!