Before I begin, here is today’s disclaimer:
This post is aimed directly at those who readers who are unequivocally in touch with their carnivorous, caveman, finger-lickin’ side. If this description does not apply to you, please direct your attention to the aisle path lights, which will guide you to the nearest exit. Keep in mind the nearest exit may be behind you.
Today is not your day.
I love the chicken and pork sandwich fillets you can get in the meat department now. I’ve tried both and am sold on this cut! They cook quickly and are a great option for an easy dinner on a busy night – or, haul all your goods to the ballpark and enjoy this sandwich next time you tailgate. Hopefully by that time the Brewer’s will have turned things around – as I write this they’ve lost their past seven games!
Dads out there, today’s blog is for YOU and your crew. This is the moment for you and your able-bodied crew to shine. To show Mom how you can band together and treat her to the best homemade Mother’s Day dinner EVER! I’ve planned a super easy and delicious menu for you guys to prepare on Sunday. You’ll get the glory of being King of the Grill, the kids will get to help out, and Moms everywhere will thank me that the kitchen didn’t get completely trashed in the process. You can’t go wrong!
You can blame me if you went to the Mequon store yesterday and couldn’t find any mangoes. It is I who is single-handedly plundering their stock of these delectable little gems. At 4/$5.00, I’ve been snapping them up left and right ever since they went on sale last Wednesday morning! They’re delicious in fruit salads, blended into protein shakes, and sliced up for after school snacks. I’m thinking I might freeze some too, if I can keep them around long enough!
Pork tenderloin is on special this week and that makes me happy. I know, it’s the little things in life, right? I love pork tenderloin. It’s one of the favorite meats served ‘round these parts. I’m forever trying to find different and exciting ways to jazz it up – I have an old standby (the Honey-Gingered recipe that can be found in the archive on your right), but if I made that ev’er single time pork tenderloin came on special, you’d all be ‘bout ready to string me up.
In keeping with my New Year’s resolution, I spent another afternoon sweating it out at the gym yesterday. I was in the final phase of a great workout, slogging through my third round of planks (HATE. THEM.). I was using the stopwatch feature on my phone to measure out the moment by moment torture of each miserable plank, when suddenly, said smart phone let me know that I had a new email waiting to be read.
Wow, did I ever fall off the wagon this weekend. Holy smokes!! And I was doing so well with eating light! Ever since last Monday! I was on something like, a four day healthy eating kick. Might not sound like much, but that’s quite a stretch for me, you understand. The Holidays were ugly, but I do mean that in the Best. Possible. Way.
You know Sandra Lee, right? The uber-perky blonde on the Food Network, who’s always planning a party or making dinner out of pre-packaged ingredients? I think her show is called “Semi Homemade”? Going to the outer limits with her attention to detail, Sandy features instructions for fancy ‘tablescapes’, themed flowers and party favors…even wacky window treatments to tie in with her meal d’jour. Some even require the use of a hot glue gun.
Long time, no blog! I’ve missed you! I was out of town for a long weekend, and I’m happy to be back today to share some good eats with you all.
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