Normally one of the lovely things about
country life is the interaction with nature. It's not unusual to see wild turkeys strolling through the yard or deer helping themselves to fallen apples. I had to include this photo of a luna moth that I saw in the spring. It didn't mind me getting up close and personal with my camera.
But this week I was having my own little uncomfortable moments with nature that Mary Jane compared to a horror movie. I'm hoping locusts aren't next.
First I found a baby snake winding through my house at warp speed. I grabbed the closest thing, which happened to be a dog dish, and tossed it over the snake. Thankfully, my aim wasn't too bad for someone in a panic. Then I finally found a good use for the exercise weights that I'm always
tripping over -- they went into the dog dish to weigh it down. I'll admit that I had a somewhat sleepless night knowing that the snake was there.
A neighbor came over to help me in the morning. My first fear was that it would get away, and I wouldn't know where it was. My second fear was that we would lift the bowl, and it wouldn't be there.
All turned out fine. The snake was still under the dish and has been removed from the premises.
To be on the safe side, I went out to buy propane for the grill -- what with the hurricane coming and all. Better to be prepared in case we should lose electricity. Believe it or not, I haven't had a chance to grill at all this summer so I was looking forward to it.
But when I lifted the cover off the grill, wasps had moved in. Yikes -- part two of the horror show. No one was stung because I left them alone, which is why my recipe today was cooked on a pan instead of grilled as intended.
An early morning raid on the wasp compound rescued the grill from the wasp encampment, and I hope to actually use it sometime soon!
There must be something about summertime and grilling that makes me reach for bourbon. I posted a recipe with a bourbon marinade last summer, too. This one differs by being a bit simpler and not having a sauce. It's a nice choice for busy days because you can make everything ahead of time and grill the meat when you're ready.
Bourbon Pork Medallions
1 pork tenderloin
1/4 cup bourbon
1/4 cup olive oil
2 tablespoons packed dark brown sugar
1 teaspoon salt
1/2 teaspoon paprika
pepper to taste
1-2 tablespoons olive oil
2 peaches, diced
1/4 Vidalia onion, diced
1 teaspoon lemon juice
Slice the pork tenderloin into 3/4 inch rounds. Combine all the other ingredients in a food storage bag, and mix well. Slide the pork rounds in, press out the excess air and close. Marinate about four hours.
Heat the olive oil in a frying pan. Add the pork tenderloin and brown on each side, cooking until just cooked through. (Do not overcook or they will become tough.) These can also be cooked on the grill.
Toss the peaches, onion, and lemon juice together and serve on the side. Serves 3-4.