Tuesday, February 23, 2010

A Post Full of News

We had weekend full of new purchases, projects and experiences.

We now have a new upstairs hallway color.  This was the worst painting experience I have had so far because of the very tall stairwell wall, but now that it is done, it looks amazing.  The hallway went from a putrid peach/tan flat paint to a beautiful gray/blue satin paint.  The color is Shetland Gray from the Walmart KILZ line.  I think the KILZ line of paint has better coverage than the similar Behr from Home Depot, and you can't beat the price of $22 per gallon.


I also purchased a few new decorative items from Nebraska Furniture Mart.  The funny thing was, I had a coupon for $25 off of $49, so we searched the whole store and found two items that totaled a little over $50.  When I got to the register, the guy said I couldn't use the coupon because it was for one item of $49 or more.  So instead of putting the two items back and getting a new one, I just bought two more, one of which was over $50!  It worked out perfect for me!



We now have a new second floor sound system.  Brian's mom brought us her 15 year old Pioneer receiver and Pioneer floor speakers.  Yes, we went there and it is awesome!  In fact, I am listening to the new Alice In Chains album, Black Gives Way to Blue, as I write this.



We found a new way to drink margaritas- from a hubcap!  We went to Tengo Sed Cantina in the Power and Light District Sunday night (a much quieter night than Fridays and Saturdays, which I prefer), and this is their "special" margarita.


The last new experience we had was going to see Alice In Chains at the newly renovated Midland Theater.  Alice In Chains were great- they sound exactly like they do on their recordings, and their new music is just as good, if not better, than their older stuff.  The Midland Theater is also a beautiful venue, with an open bar on the third level.  We bought reserved seats, which were really good and nice to have because we were able to sit through the entire concert- a first for us!



So we finally felt like we got something accomplished this weekend!  Now if the weather would just start to warm up, we can really get some big projects knocked off our to-do list.  In the next few months look for posts on tiling backsplashes and bathroom floors and installing crown molding on the main level.

More pics here:

Saturday, February 6, 2010

Bullets


  • I AM SO TIRED OF THE COLD AND THE SNOW.

  • Smoking meats while it is snowing is kind of a pain in the ass.

  • In one week I will have frickin' laser beams pointed at my eyeballs. It will be awesome to not need glasses (I hope)!

  • My dog is so spoiled he sleeps with a pillow under his head.

  • I spotted 3 baby fish in my tank today.

  • Courtney and I are going camping in Colorado in June (right next to Pikes Peak).

  • I hope the Colts win the Super Bowl. I need to justify my Peyton Manning jersey!

  • I got a record player for Christmas, I can't believe how good new records sound.

  • If you need some forensics photos of a dead body... I know a guy who has the right equipment.


Go Colts!



Group Hockey FTW!

Snowy Smokes

Friday, February 5, 2010

Spinach and Feta Stuffed Pork Tenderloin

This recipe has the ability to make pork tenderloin something I actually enjoy eating.  There are probably a ton of things you can stuff into a log of pork, but spinach and feta is the only one I've tried and it's excellent.

Spinach and Feta Stuffed Pork Tenderloin



1 tablespoon olive oil
1/2 cup minced yellow onion
2 packages frozen spinach, thawed and squeezed dry
Two 1-pound pork tenderloins
5 ounces feta cheese, crumbled
1 cup dry white wine
1 cup low-salt chicken broth
Kitchen string
Salt (preferably kosher or sea salt) and freshly ground pepper

1.  Preheat the oven to 350°F.

2.  Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté for a couple of minutes until the moisture evaporates. Remove from heat and let cool.

3.  Cut through each pork tenderloin lengthwise to within ½-inch of cutting all the way through. Open up the pork like a book and pound out each side until it’s about ¼-inch thick. Distribute the spinach over each tenderloin and top with the cheese. Roll each tenderloin jelly-roll style from the long side, and tie with string in 5 places. Season the outside of each tenderloin with salt and pepper. Let stand 30 minutes.

4.  Roast the pork until a thermometer inserted into thickest part registers 150°F, about 35 minutes. Transfer the tenderloins to a platter; cover loosely with foil. Place the same skillet over medium heat, and add the wine and broth. Boil until the sauce thickens, scraping up browned bits, about 10 minutes. Season with salt and pepper. To serve, remove strings from the pork and cut into 1/2-inch-thick slices. Spoon the sauce over the pork.