Where are we today ?
Well its cool again, just barely above freezing last night and all the way up to 8c (46f) today. But hey, we had sunshine and as long as we are out of the wind it's really not too bad. Nice enough to walkabout down the road and by the bush, love the peace and quiet.
Then we enjoyed some outside reading, perfect weather for it. It's been a while so we will take advantage of every moment we can enjoying our books outside.
Interrupted by a very noisy woodpecker. Sure was a lot louder than his size. But we can sure deal with that kind of noise, no problem.
small red headed woodpecker |
a nice sunny spot with no wind |
done |
let it rest for 10 minutes,covered with foil,the juices go back into the meat, then slice about 1 inch thick |
sure hit the spot tonight |
Thanks for stopping in for a visit hope your day was a great as ours.
Posted by George, a.k.a. "The Weber "Q" Man of Blogland" according to Rick Doyle.
Check out the map below to see where we have been this Spring
View Larger Map
Another great day for you and good food to end it with. At least it's not snowing or raining so at least you're able to enjoy the out of doors.
ReplyDeleteOutside is the main thing and no wet stuff falling down.
DeleteCan't believe you guys actually sat OUTSIDE to read today. I was near froze to death !! LOL
ReplyDeleteWe had a sunny spot and no wind was actually pretty nice.
DeleteGlad to see you folks are having a nice spring. We had ice fog here yesterday; it's so cold that the mositure in the fog forms ice on the trees and wires...brrrr!
ReplyDeleteCould be better, but could also be a lot worse to.
DeleteThat's one fine looking meal - we especially enjoy pork tenderloin and scalloped potatoes.
ReplyDeleteSo tasty and tender, worked real well.
DeleteYour routine is not much different in Ontario than in the US southwest desert. Keep warm......!
ReplyDeleteWe do about the same stuff year round just in different places.
DeleteAnother great day for you and Suzie! I love your cheerful blog.
ReplyDeleteI have a question re: the Weber; you no longer seem to smoke wood chips in foil when grilling. Is there a reason or is it just not convenient to carry wood chips around? Thanks!
--Jool in North Texas ----> 80's and 90's (F) during the day
Thanks fro dropping by.
DeleteI do have some wood chips, but I like to save them for cooking meat, about an hour or more, to have an effect.
Probably tonight, with chicken.
I had to double-check that internal temperature of 145F for the pork tenderloin as I always thought pork had to be cooked to a much higher temperature. But, 145F is now correct and that's what's recommended by the USDA. Apparently, today's pork cuts have way less saturated fat than 20 years ago. Thanks for the tip.
ReplyDeleteThat sure makes a big difference, with todays leaner pork, oh so tender!
DeleteAny day that it is not snowing is a great day and a huge bonus if you can sit outside.
ReplyDeleteYep you git that right!
Delete