There are only three more nights in the current house.
Are we packing? Sorting? Organizing things to make the move on Friday easier?
Of course not!
I made one of my favorite recipes for our dinner tonight, sat on the couch and watched The Patriot, went to bed early, and read for a bit.
I am just not that concerned. Except for the kitchen. I'm concerned about the hot mess that's going to be the kitchen.
Beyond that we have very little to actually "pack." It's more a question of transporting at this point.
We have two more nights to worry anyway...
One of my favorite dinner recipes: Fig and Blue Cheese-Stuffed Pork Tenderloin
1.5 lb. - 2 lb. pork tenderloin, trimmed
1/2 c. dried figs, coarsely chopped
1/2 c. crumbled blue cheese
salt and pepper to taste
1 tbsp. apricot jelly
Preheat oven to 450 degrees.
Slice the pork in half lengthwise, cutting to, but not through, the other side. Open the still-attached halves, laying pork flat.
Cover pork with heavy-duty wax paper or plastic wrap, pound to 1/2-inch thickness using a meat mallet, or in my case - a hammer.
Sprinkle figs and blue cheese over pork, leaving a 1/2-inch margin around outside edges. Roll up pork, jelly roll style, starting with the long side. Secure at 2-inch intervals with twine (I use regular ol' string).
Sprinkle with salt and pepper, and place in a casserole dish that has been lined with foil and lightly sprayed with cooking spray.
Bake for 25 minutes until thermometer reads 160 degrees or the meet is slightly pink.
Remove from oven and spread apricot jelly over the meat. Let stand for 5-10 minutes, cut the twine off and cut into 1 1/2-inch slices.