Hello?
Is there anybody out there? Someone stopping by this sadly neglected little
blog? The place I had been faithfully posting every week until now? Well Team
Tuna, I’m currently sucking at writing.
But all for good reason. Itty Bitty has been showing signs of life. I’m racing
around selling my mad skills like a bona fide wack a doodle. Additionally, the company that endlessly
interviews me is having me do contract stuff. Was it my charm? No, it’s because
they are under the gun to impress a new patron who I’ve done a few previous
projects for. Desperate times call for
desperate measures.
Higher
education and self-employment are definitely cutting into having any darn fun. But being the resourceful chick I am, I
discovered across the street from campus lurks the perfect place to meet Miss Anonymous for beer and fried
food between my Urban Popsicles Procedures and Planning Ethics for Dummies
class. Who can even tell if I’m tipsy
in class, by the time the freaking three hour class is over I no longer need
that darn designated driver. Maybe I
haven’t written because the last few weeks I’ve been working like 50 hours a
week and still taking SEVENTEEN freaking credit so I haven’t cooked either. My
fantasy if I had any time would be to make a fancy assed dinner.
Lime-Garlic
Pork Roast
This is a multi stop project that actually goes really quick on
the grill. The first step is to brine the pork loins to make them really juicy
and tender.
Brine Mixture
½ cup kosher salt
½ cup sugar
Dissolve salt and sugar in a large bowl with about 6 cups of
water. Submerge pork loins in brine and let stand for 45 minutes. Rise pork
well and pat dry.
3 tablespoons olive oil
Juice from two limes
2 cloves garlic minced
1 teaspoon dried thyme.
Run brined tenderloins all over with the olive oil, dab with
garlic, squeeze lime juice over top and sprinkle with thyme.Heat gas grill to
high for 10 to 15 minutes, reduce heat to medium. Place pork on grill rotating
every 7 minutes for approximately 20-25 minutes or until the instant read
thermometer reads 145 degrees.
Since
I have fifteen cents to rub together and the Big Tuna’s gave me generous
Christmas gift of riding lessons I’ve been treating myself to a little bit of equine
time. Usually I ride like a little
spider monkey, riding those bucking broncos with no worries. Sue the Sadist
decided I could ride Widow Maker. But I
got my assed bucked off last weekend. As I lay flat on my back gasping for air
I thought f*ck, I’m too old for this sh*t. As the spectators sauntered over to help me
up, one queried if she should remove my helmet. Ah, no. Who wants to face the
new nurse at the Christopher Reeves center with hat head?
I had a huge slice of skin off my nose, hanging by a thread. Ewwwww, I had to drive home holding a tissue to the wound until I could get to a more sanitary place to snip off. Heavens, I wouldn’t want to cut if off with the same barn scissors that I cut dirty horse bandages and mats with. Crud, I could only find Kung Fu Panda Band-Aids. Why haven’t they invented a roll cage for this sport? All I can say is Buck Off!!!
Have a great week peeps and don’t forget to “Like” Mrs. Tuna to help heal my pain.
I had a huge slice of skin off my nose, hanging by a thread. Ewwwww, I had to drive home holding a tissue to the wound until I could get to a more sanitary place to snip off. Heavens, I wouldn’t want to cut if off with the same barn scissors that I cut dirty horse bandages and mats with. Crud, I could only find Kung Fu Panda Band-Aids. Why haven’t they invented a roll cage for this sport? All I can say is Buck Off!!!
Have a great week peeps and don’t forget to “Like” Mrs. Tuna to help heal my pain.
