 | What a perfect spring accompaniment on your dinner table! Serve this up along side grilled meat, seafood or corn chips, and you'll be happy, happy, happy! In fact, you may need to make a double batch just to make sure it makes it to the table! |
 Grilling season is at hand! It's time to peel back the cover, shoo away winter's tenants and clean the grates. Get liberated from the four walls of your kitchen and let the grill marks happen! While baking, roasting and sautéing will always get the job done, nothing does justice to a piece of meat like the char of an open flame. Today, I'm getting all fired up about pork tenderloin. This is not the other white meat, but the dark, flavorful, lean strip of lazy muscle that runs along both sides of the spine. Best cooked to a slightly pink center, about 15 minutes, depending on your grill, the tenderloin will retain it's juices and you may not even need a knife!
 Banana bread: redemption for the browning bananas of life! They were so perfect just a couple of days ago and now they're deteriorating faster than we can eat them! Whoever came up with the first banana bread is a hero! And this particular recipe is the most hero of them all, for it's "quicker-than-you-can-slip-on-a-peel" blender method, deep banana flavor and moist crumb, it's a true favorite go to recipe around here.
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