Tomorrow is weigh-in

Well I haven't written since I got on the scale because I was so disappointed with myself that I let it get this far. I'm limiting my calories, eating portions that I would have considered "tapas" just a month ago, and no drinking. Those wonderful full-bodied reds are a thing of the past, but I still hope to splurge on a Guinness come March.

March? No, not St. Patty's Day, but The Moisture Festival here in Fremont. It's a festival of wild and wonderful burlesque, comedy, music, and fun in Fremont (a.k.a. "The Center of the Universe") and the ACT theater downtown.

Tonight it's Mozart at Symphony hall. We have divine seats for this series - right above the orchestra on the left side (from the audience point of view). We can read the music that the 1st Violinists are playing. We sit to a very nice couple, and it's just our favorite series there. Now, if Itzhak Perlman comes, then we want to sit as far front and close to the stage as we can, but for the Mozart, we love these seats. Tonight, it's the Jupiter Symphony.

No dinner reviews right now, since food is the least interesting of things going on, but, if you use a slow cooker, here's a wonderful way to cook up a pork tenderloin - no muss, no fuss. The original recipe is called "Amazing Pork Tenderloin" on the CDKitchen website. Here's my version:

Garlic Pork Tenderloin

Ingredients:

Pork tenderloin
3 TBLs garlic minced
3/4 cups wine (I used white because I had it; original uses red)
1 pkg dry onion soup mix (I used Carb Options because I had it)
1 cup water
3 TBLs soy sauce


Spray non-stick pan with Pam (or use just a touch of oil) and brown pork tenderloin. My slow cooker isn't huge, so I cut the pork tenderloin in 4 good-sized pieces and browned those. Meanwhile add the water, wine, onion soup mix and soy sauce to the slow cooker. Add the browned meat and slather the top of the tenderloin pieces with garlic.
Cook on low for 3 hours. Turn the pork over in the "soup" and let cook for 1 to 2 more hours.

The pork will pull apart like Hawaiian pulled pork. You can use it on salads or sandwiches or just serve it over rice. I added the "soup" to the rice pot to infuse the flavor into the rice as it cooked.

That's as interesting as it's gotten around here with food of late. Tomorrow morning I weigh in and find out if I've lost anything this week. Results to follow.