This is what it looked like at dusk today.So I have a game plan . . . .
This fabric needs to be turned into 2 book covers, gifts for the flower girls in the wedding in March. The covers hold crayons and pencils, as well as a notebook to sketch in.
I have to finish two ring bearer's pillows. One is partially beaded. The boxed one is for me to copy.
I still have some left to do on the quilt. But it is getting considerably less.
Our pantry is still somewhat stocked, and the freezer is full. I have coffee, milk, eggs, and bread, along with flour and yeast. The blacksmith has a tank full of gas for the tractor to blade a path out for us. The propane tanks are full, the pile of wood is covered, and water has been drawn.
And so after all those chores, we sat down for a nice country meal. Can you guess our meat?Now let me show you what's for dinner tomorrow night. (with or without electricity, thank goodness for a propane camp stove.)
You finely dice pork tenderloin.
Mix a lot of spices, a little pineapple, onions, and cilantro.
Marinate over night.Here's the recipe for it! Tacos Al Pastor.
1 pound pork tenderloin, cut into 1/2-inch cubes
1 (8-oz.) can pineapple tidbits in juice, drained
1 medium onion, chopped
1/4 cup chopped fresh cilantro
1 tablespoon Mexican-style chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon pepper
1 teaspoon chopped garlic
3/4 teaspoon salt
1 tablespoon canola oil
6 (8-inch) soft taco-size corn or flour tortillas, warmed
Toppings: chopped radishes, fresh cilantro leaves, crumbled queso fresco, chopped onions, chopped jalapeño
1. Combine pork and next 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 4 to 24 hours.
2. Cook pork mixture in hot oil in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until pork is done. Serve mixture with warm tortillas and desired toppings.
Hope I can visit with you all over the next few days. Now if I just had a generator . . . .
