consuelacooks

cooking, poetry, and unapologetic intense moments in a life

Category: pork loin

Doing what is right and cutting the tip of my thumb off.

 

 

So today I went in with my cohorts and did an Asian feast.

Spicy peanut Chicken: 20 pounds of chicken soaked in spicy peanut sauce. Peanut Sauce: Peanuts, Peanut Butter, Garlic, Chiplotle. Lime, Salt, Pepper, onions, Cumin. Did I mention Garlic? Chipoltle? Yes. Olive Oil. Orange juice. Cranberry Juice. As you were.

Ginger Teriyaki Pork and steak with peppers and onions: Flank Steak, Pork Loin, Teriyaki Sauce, four huge heads of Ginger, Garlic, Salt, Cumin, a bit of Cinnamon, a bit of Cranberry juice, Olive Oil… Add rice.

Homemade Spring Rolls! This is a lengthy process. Beware. It’s fun, but lengthy, you must have paitience. Shred these veggies- Yellow Squash, Zuchinni, Mushrooms, Carrots, Brusell sprouts, red peppers, green peppers, onions. Make a beautiful mix. These are pretty together. Add shredded fresh ginger and lime. Salt. Pepper- NOT to overpower the ginger. Ginger is key. Garlic. Take wonton wrappers into a diamond. Place mixture in middle. Wet top corner and do burrito wrap. Deep fry for 2 minutes. DO NOT LET ENTIRELY BROWN. Serve with peanut sauce, Ginger teriyaki Sauce and Sweet Chili Sauce. These are a game changer.

Today I learned this about the number 51:

51 is one of the most powerful numbers of the 6 series. Pandit Sethuraman opines that those whose names vibrate to this powerful number start from a humble origin* and advance to unimaginable heights. Ideas will flash like lightning and there will be an abundance of energy in both body and mind. Such people are able to work for very long hours, get less sleep but speedily progress to their goals. It is a very fortunate number.

  • I have lived at a 51 for a year and am moving into a new 51 in less than a week. I am sure it means something.

There are a million endearing qualities about people. I tend to notice laughs. And good laugh lines. I witnessed these tonight while playing Cards Against Humanity. I cannot help but notice what is handsome or beautiful. I see it everywhere. Blessing/Curse.

So I am trying to do the right things. I am trying to be calm and push through. The whole December thing is waning and I feel more in control of my heart. I am sleeping more. Eating.  Being more aware. Being more caring. Having less fun. You know, as it all was before. But maybe there is that beautiful middle ground somewhere.

We start moving in soon. It feels real. It feels scary and exciting. And ultimately it feels much like a commitment which I am always adverse to. I am lucky, though. I am not in it alone. And I am finding that no matter what I do, surprisingly, I am NEVER in it alone.

I love you with so much of my heart that none is
	left to protest.- Beatrice

And flowers in her hair…

” I think I need to say to you that your aggressive nature when it comes to Ginger is powerful.”

-workshop participant.

I know there are a lot of extraordinary people out there who don’t choose to dumb things down or be careful with truths. I’d like to think the folks I surround myself with these days and in days past don’t care for that much either. We would all rather feel or taste or live extremely. Every kitchen I’ve cooked in or stage I’ve been on or actors I’ve directed or love affair I’ve entrenched myself in has changed me. It seems as if things won’t change much in that arena. Not at all.

Recent culinary efforts:

Fire soup: Roasted red peppers stuffed with garlic cloves and basil, drenched in lemon. Wait until they are black. Throw in simmer pot with five large diced onions and a ton of chipoltle. Throw in the Cuisinart. Serve (preferably) with grated asiago. By the way- Asiago spellchecks as Iago. That makes me happy.

Spicy Cilantro, Tomato and Mozzarella Quesadilla with Spicy Bean dip. Bean dip- Black beans, Garlic, Cilantro (fresh), Basil, Cumin, Chiopoltle powder. Black Pepper. Salt.

Easy Pico- Diced Onions, Diced Tomatoes, Cilantro (Fresh), Salt, Pepper, a bit of Apple Cider Vinegar, Cumin, Parsley, Chipoltle, Jalapenos (If you are not deathly allergic to them as I am)

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Loch Ness Pork Loin: Two whole pork loins, trim the fat off and leave a little and then put fatty side down. Cut a divet in the middle of each about an inch. Cuisinart a Ton of Cilantro, Basil, Thyme, Maple Syrup, Olive Oil, Salt, Cumin and Lime and then pour first into the divet and then a generous coating on the rest. Stick a garlic clove in every 2 inches (Into the divet), sprinkle with bacon bits. 450 for 10 minutes, then 350 for 40. Let rest (It will be rare) keep in an oven at 250 for 20 minutes. It will be prefect. Moist and yummy.

I have to mention Caitlin’s Cilantro and Cheddar biscuits that adorned and fulfilled the Mexican meal and also her Cinnamon cheesecake which literally made me cry. Real tears. Maybe it was the push to get a Mexican feast of Tacos, Quesadillas, 2 Soups, Mex Veggies, Biscuits, and cheesecake (all from scratch mind you) ready for 80, but I don’t think so. I think it was the cheesecake.

I’m working on a Cassius speech for auditions. And also Juliet. Neither of them are careful with words. I’m pretty happy about that. I am trying to

a. Figure out what I want to do this summer

b. Move into a new apartment

c. Fall out of love

d. Cook for 80 in a spontaneous and beautiful understanding way

e. get ready for Sweeny Todd

f. Get ready to see twenty old friends who have known me forever and have seen me at my worst for the first time in two years

g. Go on a well deserved road trip with a cool girl

h. Take care of my body and try and get over this damn flu

i. Not fall into my pattern of believing I’m not enough.

j. still be in love with the world

That about sums it up.

I’m a lucky girl.

I love you.

Good Night.

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