Christmas Notebook

The day started with gifts for Dad. DD gave him three daylilies, an artemisia, a shovel, garden gloves, and his favorite candy…York mints.

Then I made a bouquet for church. The hydrangeas are just coming on, so I used them.

The young people hosted breakfast for dads…pancakes, sausage, tater tots, peaches…delish!

Have you hugged a presbyterian today?

We’re proud of our young people. They’re the best!

Herschel favored us with hymns and songs on his harmonica, including one of my favorites, “Faith of Our Fathers.”

It was fun to have breakfast served to us by such willing servants of Christ. The young people did a great job, as usual. 🙂

After church, we had Russell’s favorite meat dish for lunch. He loves marinated pork tenderloin. I made the marinade last night and left the meat in it in the fridge overnight.

Marinated Pork Tenderloin

Saute until golden brown and caramelized:
1 yellow onion, diced
2 T. olive oil
4 T. sugar

Place the following ingredients into a gallon-sized plastic zippered bag and marinate at least six hours or overnight.
3/4 c. apple juice
1/3 c. light soy sauce
2 T. cider vinegar
8 slices fresh ginger root
1 tsp. allspice
1/2 tsp. cinnamon
freshly ground black pepper
the caramelized onions (above)
2 pork tenderloins

In the past, I’ve baked the tenderloin on a rack in the oven until done. Today I put them in a crockpot and cooked them on high for three hours. It was SO tender and delicious. Yum! The marinade can be used on chicken, too.

In the afternoon, DD and I made an apple pie for DH. He loves pie. The pie making is fodder for another post, coming soon. 🙂

~~Rhonda