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Seriously - How could you not love these guys??

Oh Yeah... Jennifer Love Hewitt

Pork Medallions with Balsamic-Honey Glaze

Ingredients

For the balsamic-honey glaze:
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoons Dijon mustard
Salt and freshly ground black pepper

For the pork:
1 3/4 to 2 pounds pork tenderloin
Canola oil, for searing

Directions


Preheat the oven to 350 degrees F.

Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.

For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.

Pour the glaze over the slices and turn them to coat.

Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.

To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

Here is one of my Shelley favs

It is an interesting exercise to read over a 1,000 poems by one author. I would not recommend it to anyone, but it does reveal as much about you as it does the Poet!

I needed a break - a refreshing brace - so I turned to Shelley. Loved his Mary's work - Frankenstein - definitely worth a read through if you have never read it.

I saw the simulcast of the British Theatre presentation of Frankenstein last year. Simply amazing - the actors playing Dr. Frankenstein and the Monster changed roles every performance to keep it fresh - Amazing.

Here is one of my Shelley favs - read it aloud in your quiet room for maximum effect... it is verrrrry soothing:

I arise from dreams of thee
In the first sweet sleep of night,
When the winds are breathing low,
And the stars are shining bright.
I arise from dreams of thee,
And a spirit in my feet
Has led me -who knows how?
To thy chamber-window, Sweet!

The wandering airs they faint
On the dark, the silent stream -
The champak odours fail
Like sweet thoughts in a dream;
The nightingale's complaint,
It dies upon her heart,
As I must die on thine,
O beloved as thou art!

Oh lift me from the grass!
I die! I faint! I fail!
Let thy love in kisses rain
On my lips and eyelids pale.
My cheek is cold and white, alas!
My heart beats loud and fast;
Oh press it close to thine again,
Where it will break at last!

The trancelike, enchanting rhythm of this lovely lyric results from the poet’s use of a loose pattern of regular dimeters that employ variously trochaic, anapestic, and iambic stresses. And you thought it was just relaxing by accident!
The rhyme scheme is tighter than the poem’s rhythm, forming a consistent ABCBADCD pattern in each of the three stanzas.
So much thought in such a sublime confection!

White Wine Coq au Vin

Ingredients
4 1/2 tablespoons flour
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided $
1 teaspoon herbes de Provence
4 slices bacon (1/4 lb.), chopped $
1 1/2 pounds boned, skinned chicken thighs $
2 tablespoons olive oil $
1 1/2 cups peeled baby carrots $
3 stalks celery $
1 medium onion $
1 1/3 cups Chardonnay $
2 cups reduced-sodium chicken broth $
1/2 cup lightly packed flat-leaf parsley sprigs
1/4 cup lightly packed fresh tarragon sprigs

Preparation
1. In a plastic bag, shake flour with 1/2 tsp. salt, 1/4 tsp. pepper, and the herbes de Provence; set aside.
2. In a 5- to 6-qt. pan over medium-high heat, brown bacon, stirring occasionally, 6 to 7 minutes. Meanwhile, cut chicken into 1-in. chunks, then shake half at a time in flour to coat.
3. With a slotted spoon, transfer bacon from pan to paper towels. Brown half the chicken in bacon fat, stirring occasionally, 3 to 5 minutes. Transfer to a plate. Repeat with remaining chicken, adding oil to pan. Meanwhile, cut carrots in half lengthwise and cut celery into diagonal slices. Chop onion.
4. Add vegetables to pan with remaining salt and pepper and sauté until onion is golden, about 5 minutes. Meanwhile, in a microwave-safe bowl, microwave wine and broth until steaming, about 3 minutes.
5. Add broth mixture, chicken, and bacon to pan, stirring to loosen browned bits. Cover and bring to a boil over high heat. Reduce heat and simmer until vegetables are tender, about 15 minutes. Meanwhile, coarsely chop parsley and tarragon. Stir them into stew.

Salsa Chicken The Slow Cooked Way

Birdie, one of our most successful members to date, is a doctor and mother of five. Having lost 143 pounds on SparkPeople, she is always on the lookout for healthy recipe ideas, but they have to be quick and easy. "I'm not a good cook," she confesses, but this is one dish she serves regularly without worry. She's not the only member who's making this for dinner: the recipe has been rated more than 2,700 times!

Salsa Chicken is easy to make; just put all the ingredients in a slow cooker and let the machine do the work. There are infinite variations, and your family is guaranteed to like each one.
6-8 hours to prepare; 15 minutes of active cooking time

Minutes to Prepare: 5
Minutes to Cook: 480
Number of Servings: 8

Ingredients

2 pounds (32 ounces) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tablespoons Taco Seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tablespoons sour cream, reduced fat

Directions


Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.

At the still point of the turning world… Eliot

Zero Point Field

the Still Point of the Turning World

“At the still point of the turning world…
there the dance is…
Except for the point, the still point,
There would be no dance, and there is only the dance.”
(T.S. Eliot)