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I, too, want to thank Alm for letting me know about Nita (although the longer she was away from here, the more I had to realize that something had happened). She was such a kind presence here, and often funny too. I will miss her very much.
Tonight I roasted a chicken. Kitties were hovering. (No pictures, though -- sorry!)
Tonite, it was kinda like the Chalupa cravings pack. Apparently our local TB didn't have this,but rather a different version. I felt cheated out of my burrito. To drink, a Mt Dew.
Dessert: dark chocolate thin mint.
I, too am saddened now . Her [meal] posts where she said, "and spoiled brat will have..." cracked me up.
Quote:
Originally Posted by Praline
I was shocked and saddened to hear about nmnita's passing and that of her "spoiled brat." I always enjoyed her posts and like many of you, it felt like I knew her, that she was a member of the family. I am crying even though I never met her, it still hurts to think I will never be able to enjoy her posts again. I loved the way she would say "cold slaw" instead of coleslaw.
I used an Ina Garden marinated pork tenderloin recipe yesterday and even though it marinated 3 hours, it was tough as shoe leather. I only cooked it to 137. Pork just isn't as good as it used to be. So tonight I'm making a prime ribeye - I know it will be tender because we bought 3 when they were on sale and this is the last one. Baked potatoes and sautéed spinach for sides.
I was going to post my dinner meal for tonight,but my thoughts are with {{{nmnita & her husband}}}.I learned through another poster that she and her husband passed away very recently.A very big loss for this food thread and many other threads she posted.She will be very much missed but never forgotten.May {{{both}}} rest in peace.
I took out chicken soup and will add some fresh root vegetables.For dessert 1/2 a pink grapefruit.
I used an Ina Garden marinated pork tenderloin recipe yesterday and even though it marinated 3 hours, it was tough as shoe leather. I only cooked it to 137. Pork just isn't as good as it used to be. So tonight I'm making a prime ribeye - I know it will be tender because we bought 3 when they were on sale and this is the last one. Baked potatoes and sautéed spinach for sides.
I don’t even know how anything could make pork tenderloins tough, except overcooking.
Aside from that, I always look for bone-in fatty pork.
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(No pictures, though -- sorry!)
. Her [meal] posts where she said, "and spoiled brat will have..." cracked me up. 
