Meet Miss Happy Hattrick - such a good pup.
What a great day - although it's almost over - it's been a lovely day. We started out early with Starbucks in hand and took the pups avec cousin Hattrick to the park, and what a lovely morning it was. Chris and I went to the Moss Street Paint-in - we got to see some very interesting and beautiful art - and my favourite artist (kind of the only one that I really know) - Tracy's art was lovely. Then to the Moss St. Market - we got some treats there. And then a quick grocery run, bevies on the deck, dinner and a quiet evening in.
Some pics from our outing today:
A cute little booth selling delicious salsas, picked veggies and chutneys.
Decorative gourds - lovely
Tracy - talented artist
Just one of Tracy's beautiful paintings
Home for a lounge - new outside pillows from Pier 1
Dinner was so great tonight. Very simple. It was a combined effort, so one of my favourite kinds of dinners. On the menu: Pork tenderloin with a homemade rub, roasted cherry tomatoes, grilled peppers and onion and bread from B-red Bakery* (found at Moss Street Market).
*B-red Bakery = used to have a little place just down the road from us - but they have closed - very sad when it happened - they had the most amazing pizzas. Now one of the guys is baking bread - he also bakes the baguettes for Lucy's in the Square.
Foccacia bread from B-Red Bakery
Pork tenderloin with smokey rub
2 tenderloin (sorry don't know the size - medium sized) - pat dry with a paper towel and then rub with juice of a half of a lime. Let them rest and wait for the rub.
1 tbsp cumin
1 tbsp smoked paprika
1 tbsp chipotle seasoning
2 tbsp dried oregano
Kosher salt and cracked pepper
Zest of half a lime
Mix all of the ingredients together and rub on each side of the tenderloins. Grill on a hot barbeque for about 7 minutes each side. Once the pork is fully cooked, let rest for about 10 minutes - keeping it covered with aluminum foil. Resting the meat is so important as it will leave all of juices in.
Roasted Cherry Tomatoes
Place cherry tomatoes in a dish that can go directly on the grill - I used an aluminum pie plate. Drizzle with a very small amount of olive oil and give a sprinkle of kosher and pepper. And that's it! So simple, but the flavour is indescribable.
Chris rated this a 5++.
With lots of pork tenderloin leftover, I made a sandwich for Chris' lunch for tomorrow, with Ciabatta bread from B-red Bread, half a roasted red pepper, fresh organic greens, a small roasted onion and some amazing mango and roasted red pepper salsa that we found at the market. I am definitely going to need to learn how to make that. It was delicious.
Our neighbours are having a party tonight - which started around noon (I think). Their pups have managed to quiet down for now - and I am hoping that it lasts. We were invited over - but just weren't really in the mood - we did a party last night - that was a lot of fun - so we were just needing a night in doing nothing.
Tomorrow - not too much planned. I hope to find something to wear to a wedding next week - a dog walk, maybe a trip to Root Cellar - I am going to really try and 'play it by ear'. Debbie and family with Mom are home tomorrow - and little Callum's team is doing very well at his Baseball tournie.
I hope you all had a great day - and have plans for a good Sunday.
PS - I posted a picture of the Macaroni Salad Summer Style - I can't wait to make it again. Click HERE to check it out.