At times like this, I’m very thankful that we live on top of a fairly high hill. Of course that can have its drawbacks in snowy or icy winter weather; before we had 4-wheel or all-wheel drive vehicles, it meant putting on tire chains … a lot, but at least we don’t have to worry about flooding! We’ve had a bit over 7″ of rain here in the last week, and the creeks are dangerously high – this is what the creek that runs through town looked like this afternoon, and the creek across the highway from our road looked even worse.
There's a bridge under there.
The “ridge” in the water is caused by the downstream edge of the concrete low water bridge. Many of the crossings in town have this type of bridge, so getting from 1 side of town to the other isn’t so easy right now.
I did, however, make a couple of adjustments to the original recipe. I think they must have used smaller tenderloins than I had – I had to put mine back in the oven for a bit longer. Go for an internal temperature of 135-140 deg before taking it out and tenting with foil; final temperature of 145-150 deg (info from America’s Test Kitchen Family Cookbook).
The other changes I’ll make next time are to use more apples and go for more sauce/gravy. If you’re using “enhanced/injected” pork, cut way back on the salt too.
Amber was on a tear the other day and decided to try out the stools at the breakfast bar – I barely caught this before she jumped down 😉
I finished spinning the BFL “Evil Jeanius” singles recently (24 oz). I still haven’t plied it yet, but I want to look at Judith MacKenzie’s plying dvd before I get started.
Blue-faced Leicester singles
Meanwhile I could no longer resist the BFL/silk top I got from Rachel at the fiber gathering back in February, and have been having such a lovely time spinning it that there’s hardly any left. Still no idea what it’s going to turn into, but I’ll be sorry to see the end of it, though of course I do know where to get more 😉