Friday Five: Long Weekend Edition!

Happy Friday folks!

I’m super thrilled that I’m coming up on a three day weekend!  I am already counting down the hours until the weekend officially begins.  I plan on doing a whole lot of nothing…well, maybe not nothing…relaxing and doing things that make me feel good.  Wanna know what they are?  Read my Friday Five list below:

1. Sleep in, three days in a row….and do not wake to an alarm.

Of course this means that I will, undoubtedly, be woken up by crows at 4am or naturally wake at like 6:45 because my body is an @sshole.

2. Go trampoline-ing with one of my most favourite kids on earth.

And everytime I think of it I think of Homer Simpson talking about his trambopoline…and the continuing to struggle with the word.  Also, I have NOT been on a trampoline since I was about 15–this is going to be fan-freaking-tastic.

3. Run 5K for Terry Fox (and I’m creating a hashtag – #run5K4terryfox–tag your run selfies on Monday with it!)!!!!

Last year our provincial government renamed the holiday on Monday Terry Fox Day (much better than the old ‘Civic Holiday”).   If you haven’t heard about Terry Fox before, do some research like checking out this web page because he is my running hero and he was born in my home town of Winnipeg.  I mean, this guy lost his leg to cancer and was running across Canada, called the Marathon of Hope, to raise money for cancer research.  If you are feeling extra love for Terry, feel fee to donate some $$ to his foundation or look to participate in the Terry Fox races in your area around September 20.

4. I’m going to bake something delicious…

I can’t decide between a peach pie with pecan crumble or peach cobbler cinnamon rolls..I’ve never made the former, but have super enjoyed the latter.  I just really feel like something peachy/summery would be amazing right now.

5. Visit Super Grams!

I have been a bad granddaughter–need to get out and visit…might even bring some of the peachy goodness I bake. 🙂  As well as some ice cream.

What are your plans for the weekend!?  have a good one!

~Princess Lisa

I Cooked: Garlic and Herb Roasted Pork Tenderloin

Garlic and Herb Roasted Pork Tenderloin 

#sorrynotsorry about the Christmas plates

Source: The Kitchn

serves 4 to 6 people

Two pork tenderloins, about 1 pound each
Kosher salt and freshly ground black pepper
2 large stalks fresh rosemary
2 sprigs fresh thyme
6 to 8 cloves garlic, peeled
1 lemon, zested
1/4 cup olive oil
1/2 cup beer or white wine

Heat the oven to 475°F. Take the pork tenderloins out of their packaging and pat dry. Sprinkle them lightly with kosher salt and black pepper. Place in a 13×9 metal roasting or baking pan.

Strip the rosemary stalks of their leaves by pinching your thumb and forefinger and running them down the stem. Do the same to the thyme, and add the leaves of both herbs to the bowl of a small food processor, or a blender. Discard the stalks.

Add the garlic cloves and lemon zest, then, with the lid on and the motor running, slowly pour in the olive oil. It should turn into a loose paste, as the garlic gets chopped. If it sticks to the sides or doesn’t get finely mashed, add more olive oil until you have a nice paste. Smear this paste all over the tenderloin, rubbing it into all sides of the pork.

Put the pork into the oven and roast for 10 minutes. Carefully flip both pieces of meat, using tongs, and then put back into the oven for an additional 8 to 10 minutes. Check the temperature of the meat with an instant-read thermometer placed in the thickest section; when it hits 155°F, take the pork out of the oven.

Place the pork on a cutting board and cover with foil to let it rest. (The internal temperature of the meat will continue to rise as it rests. Let it rest about 10 minutes before slicing.)

Meanwhile, place the roasting pan over medium heat on the stove. Pour in 1/2 cup beer or white wine (chicken stock or even water will do, if you have nothing else!) and bring to a simmer, scraping the pan constantly. Scrape up all the dark roasted bits and extra sauce from the bottom of the pan and let simmer until reduced into a brown, slightly thicker sauce.

Slice the pork into 1-inch-thick rounds and lay out on a platter or in a bowl. Drizzle with the pan sauce and serve immediately.

Enjoy it–I know I did!!

Bon Appetite!

~Princess Lisa

Is it Friday Yet?

Sleep was illusive last night–and I feel like it was related to the crazy stressful day I had.  Plus, I had a rather significant amount of caffeine at the end of the day and ran a hard-ish (flirted with speed work as per my instructions) 5K around 7:30pm….and plus…stuff was on my mind.  I was wound up about things happening in my life right now.

It’s not a big deal…but my mind was swirling and only after doing a bit of journaling did some of my restlessness fade.  Needless to say, 6:15am came pretty damn early.

On the plus side, I have a three day weekend coming up…and I have no real plans aside from going to a trampoline park with my friend B and her mom.  I plan on sleeping in each of the three days, taking care of household tasks I keep putting off, relaxing, visiting Super Grams

Oh…and fitness…I will be fitnessing, too.

Anyway, must pitter patter and get back at er–I have an inbox that is nearly full…Time to do ye olde deletion.

Much Love,

~Princess Lisa