We can thank President Jimmy Carter and Marian McQuade for National Grandparents Day. While it can be argued that this “made up” holiday is really the brainchild of the Greeting Card Industry, the value of grandparents should never be overlooked.
Grandparents Day, while intended to celebrate the parents of our parents, also recognizes the importance of senior citizens. They are the keepers of our past, the holders of our memories as a nation, and as a people. Customs, traditions, beliefs are passed down from generation to generation. Before there was written history, oral history was treasured. As it should be. Those personal stories help to enrich our lives.
If you don’t have grandparents, adopt some. Visit a senor living facility. Ask who there doesn’t receive much company, and see if they are willing to be “adopted”. Perhaps there are elderly in your parish that might enjoy some company. These relationships will blossom in ways you might not expect.
Be it biological grandparents or adopted grandparents, it makes little difference in our hearts. Sit down together, share a meal and learn about a past from those who lived through it. The paint brush of experience is unlike any other.
Lemon-Rosemary Garlic Pork Tenderloin
1/2 Yellow Onion
1 Lemon
1-1/2 teaspoons fresh Rosemary
1 teaspoon fresh Thyme Leaves
1 tablespoon Olive Oil
Kosher Salt to taste
Fresh Black Pepper to taste
1 lb Lemon-Garlic Pork Tenderloin
1/2 cup Chicken Stock, or as needed
Heat oven to 425-degrees. Place a rack in a shallow roasting pan, set aside.
Peel and finely dice onion, set aside. Zest lemon, cut in half and juice, Set zest and juice aside. Strip rosemary needles from sprigs, mince and set aside. Pluck thyme leaves from sprigs, mince leaves and set aside.
In a small bowl, mix onions, rosemary, thyme and lemon zest. Season with salt and pepper. Drizzle onion mixture with olive oil and lemon juice. Press mixture into the pork tenderloin on all sides without disbursing the garlic coating.
Place tenderloin on the rack in the roasting pan. Pour a little chicken stock in the bottom of the pan to help circulate a little moisture. Roast tenderloin, uncovered, in the heated oven for about 45 minutes or so.
Remove from oven, cover with foil to tent and let stand for 10 minutes before slicing.
Simple Lemon-Pepper Roasted Broccoli
1 Lemon
2 tablespoons Olive Oil
Kosher Salt to taste
Black Pepper to taste
16 oz fresh Broccoli Florets
Heat oven to 425-degrees. Line a large, rimmed baking pan with parchment paper, set aside.
Zest lemon into a glass measuring cup. Cut lemon in half, juice over the zest. Add olive oil, season with salt and pepper, set aside.
Spread broccoli out on the prepared baking pan. Drizzle with lemon-oil mixture, toss to coat. Place in the heated oven and let roast for about 15 minutes or until tender. Transfer to a serving dish and enjoy.
Easy Farmhouse Rice Pilaf
1 box Farmhouse Rice Pilaf
1 cup Chicken Stock
1 cup Water
Empty rice into a saucepan with a tight-fitting lid. Add stock and water. Mix in the seasoning pack. Bring to a boil over medium-high heat uncovered.
Reduce heat to low, cover and simmer for 25 minutes. Remove from heat, let stand for 5 minutes. Fluff and serve.
If today you hear His voice, harden not your hearts
Welcome to Rosemarie's Kitchen 