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School has started here and along with this, my everyday suffering as well. Is it my imagination or the boys are –how can I put it in a more gentile manner- more abstract minded than girls? I mean, my son, although he has a brain that works really well, he goofs around and refuses to concentrate. It takes about two hours for him to study his lessons, while if he was focused, it would have taken him no more than an hour max.
Indeed, this is a real test for my nerves, especially after a tiring day at work. I am going through elementary school again and I have the same feelings as I used to when I was the student. What I am saying is that, after I finished school I kind of liked the winter and all that comes along. Now, when summer is over, I have a deep depression and feel like I have to go to school again.
What about you? Those of you who have or had children about this age, how is their behavior? Do you find differences between boys and girls? What are your experiences? It would be good for me to know, so I will not feel entirely alone in this.


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And now, to return to our little food world, I made this Polynesian Pork Roast the other day and it was delicious. I found the recipe in Canadian Living and I liked all these beautiful ingredients that were used and so I decided to make it. It was sweet and sour and coconut left a beautiful after taste in your mouth. I loved it and put it in my recipe pile. In parenthesis I will give you the original ingredients, as I made some necessary substitutions due to lack of specific ingredients. I totally recommend it!

Polynesian Pork Roast

Ingredients
3 pork tenderloins, cut in 2cm thick slices
2 cups prepared green tea
½ cup cashews (macadamia)
½ cup pineapple juice (mango juice)
¼ cup chopped onion (shallots)
½ cup carrots julienned or shredded (I put baby carrots)
¼ cup raisins
¼ cup crushed pineapple
2 tbsp honey
¼ cup shredded, unsweetened coconut
¼ cup white wine
1 tsp salt
1 pinch saffron (optional)
1 tsp cornstarch
(1 single pomegranate, seeded)
2 tsp rice vinegar

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Instructions
Sauté pork tenderloin in a pot and add all the ingredients except saffron, cornstarch and pomegranate.
Cook the meat for 45 minutes to one hour. When it is done remove the meat from the pot and add the 1 tsp of cornstarch dissolved in 1 tsp of water. Boil until the sauce is thickened. Add the saffron and simmer for couple of minutes. Serve by garnishing with the pomegranate seeds. I served it over rice.

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