Home Re-invented

  A young mom died in our community today.  I didn't know her well at all--I racked my brain trying to remember when we first met...Perhaps she came in the store I managed years ago, maybe the pool, maybe at a Bunco game where she may have been a sub? The point is, she died suddenly.  She left behind a husband and 4 children.  And her family and friends are stricken with shock and grief, I am sure.  She likely had plans next week and next month. And at her age, 47 years old, she died far too young for any of us to understand. I can't turn on the news for good news...it is not there.  Our governor decided to announce today that schools in MD could go back and it was up to the districts to decide when.  I have seen people applaud loudly and protest loudly.  I am concerned for the teachers, perhaps even more than the children.  I have seen claims that this is really hurting our mental health, especially our children's....what happens to our teac...

Pork tenderloin is one of those quick and easy, oh so yummy, dinners I make that everyone in my family seems to love.  Today's quick marinade served with sweet cole slaw was not different!  Another chance to share a Barb original. Grilled Maple Mustard Pork 1 package of pork tenderloins (the kind that have 2 in a pack.  I love to get the family version that has 2 loins in each cryo-vac...one for now and one for the freezer!) 1 TBS dry mustard 1/4 cup real maple syrup 1 TBS garlic powder 1 TBS onion powder 1 TBS paprika 1/4 cup olive oil. Trim the tenderloin like in this video ( https://www.youtube.com/watch?v=LFVYcfyd_S8 ).  Put both tenderloins in ziploc bag and add the remaining ingredients.   Seal tightly and massage seasonings and oil into the tenderloin.  Refrigerate for 1-12 hours. I love to grill my tenderloin.  Heat the grill on high, as high as it will go.  Take loins and place on the back of the grill lowering the heat to med high....