When the time comes...

As with most people, the dream of owning their own home is a big one.  I have come very close to that dream twice in my life and then have had to start from scratch.  However, I still window shop for things at home that I might like at some point.  This will make it easier for when the time comes to furnish my own home.

Because I cook so much, my dining room is an important area to me.  As you can see on many cooking shows, presenting your meal can add to the overall appeal of what you just cooked. I personally would prefer glass top dining tables as they tend to be easier to clean when it comes to children and some messy relatives.  You do not have to worry about water marks like you do with wood tables as well. 

And by all means I am not saying that I don't enjoy wood tables as I do have many of them.  Again to make it easier because of an accident prone family or even the occasional spill from a serving spoon, I find a vinyl tablecloth valuable to have over your wood tables.  Clean up is easy.  Some of them you can even throw in the washing machine and you don't have to worry about them staining like cloth.

Relaxing on a full belly then becomes a common occurrence in the living room.  Movies and games get played.  Having a dish chair that is moveable, comfortable and of course affordable matters.  The little kids love them and if the chair is big enough, will sit two abreast as they watch or play on the TV.

I am always on the look out for things I would enjoy and like to have in the future.  Shopping for them is half the fun.

Bundling Me

The Author of this post is Velma Baird
When I got my CLEAR TV BUNDLE last year I started watching the Food Network. I don’t even really cook, so I can’t really explain why I like it so much! I think it’s just really soothing to have on in the background and I’ve definitely learned a few kitchen tricks, even though I don’t use them in the kitchen. I’m really into just watching the different presentation styles of the chefs on the shows…they definitely each have their own way of doing things! I don’t know how they can concentrate on so many! things at once since I can barely chew gum and walk at the same time! They’re all so good at what they do and seem so calm and collected while they cook, which is definitely not my style…I’m usually running around the kitchen like something’s on fire! Usually something is! I guess you could say the Food channel is my favorite channel, but who would ever guess that? Especially considering I cook most of my meals in the microwave oven!

Tenderloin in a Red Wine Cream Sauce

I love cream sauces.  I love wine sauces.  The two of them together really is spectacular.  The recipe calls for 4 slices of tenderloin. However if you are cooking for more, you can increase that amount and keep the sauce part just about the same as I find that there tends to enough sauce for twice as much meat.  

Tenderloin in a Red wine Cream Sauce

4 Slice of Veal, Pork, Beef or Venison tenderloin that is cut and pounded to no thicker than ¼ inch.

½ cup seasoned flour (salt and pepper, increase if you increase meat amount)

4 tblsp olive oil (increase if you are doubling the meat)

1 cup diced onion or shallot (I prefer shallot or a mix of the two)

3 cloves garlic diced

2 tsp paprika

½ cup dry red wine

½ cup sour cream or heavy whipping cream (I prefer sour cream)

1 cup chicken stock

1lb of fresh sliced mushrooms

Press loin slices in seasoned flour on both sides and around the edges.  Brown both sides in a heavy frying pan (I like cast iron) over medium heat.  Remove loin slices from frying pan and keep warm while you prepare the sauce.  Add onion/shallot, garlic and paprika to the frying pan and cook until tender (abt 2min). Add mushrooms and cook until tender as well (abt 1 min).  Reduce heat and sprinkle with 2 tblsp seasoned flour.  Add wine, stir and cook for 30 sec.  Add chicken stock and bring to a simmer while whisking until smooth (I never use a whisk, just a fork).  Reduce heat and wait 30 seconds, then add sour cream.  Heat just below simmering.  (Do not boil or sour cream will curdle).  Place the loin on a plate and covered in sauce with a dollop of sour cream and chopped parsley to garnish.  (You can mix dried parsley into sour cream if you have no chopped parsley.)  Serve with noodles, dumplings, or my three favorites, spaetzle, mashed potatoes, or rice.  Also great with steamed asparagus or broccoli.