This week has been tough. This week the Premier of the province next to us, where I have so many family members living, made a one sided presentation on X telling Canadians that she will enforce Trans youth and 2SLGBTQ+ legislation that I believe based on evidence, is extremely harmful to the trans and queer children of Alberta. We watched it with HBear. HBear was devastated realizing the implications of taking SOGI out of schools. HBear explained that in the Gender & Sexuality Alliance at school the Kids learn about where to go for support, what to do if someone tries to harm them, what supports are available in the community, and how to educate people about their personal choices. They watch documentaries and learn about historical figures like Harvey Milk and discuss activism, biographies and books that relate more to their romantic lives than the heterosexual romance books that are widely available in the school library. They discuss fundraising for more literature, plan social events for the whole school, make up posters to spread love, discuss volunteering opportunities, and learn that they have a place in their community where they are safe and accepted.
Taking this out of schools will leave MANY children vulnerable. It will also show kids that are struggling that they are now alone, different and wrong. They are not. The adults in their lives that are choosing to take away basic freedoms to ensure that THEY themselves will be able to choose who YOU love and who YOU are, are the ones in the wrong. Education is the most important step to making our society an accepting community. She is using fear to persuade, not knowledge or love.
SBean’s teacher has given her a nickname. He has given all the kids in her class nicknames. It makes them feel like a part of the team. They feel a camaraderie with their grade 6 teacher and each other because of these nicknames, they feel special. I wonder if he would be worried about doing that under this new “law”? Would he feel like his job would be at risk if he didn’t ask permission from his student’s parents about his nicknames? Probably. My name is Kristin. At the beginning of each new school year the teacher would ask, “what do you go by?” I would say, “Kris”. My Mom HATED that. She named me Kristin and hated any short form or nickname for me, especially a boy’s nickname. Given a choice she would have told them to call me, Kristin. As Kris, I became a self assured Student Body Secretary, a cast member of the Divisional Theatre Group, a member of the debate team, oratorical club, GATE and the school newspaper. Because I had that right and my parent’s didn’t. One year I asked to go by Sam, it didn’t stick lol but I was learning and growing, because I was allowed to learn and grow. I have to wonder if Premier Marlaina Smith asked her parent’s permission to go by her preferred name, Danielle, when she was a kid or was it OK because she identified as a girl?
I have so many feelings and thoughts on this topic, and what I have said here today is not nearly enough, these are just my first thoughts on this incredibly important subject. Two things that I am incredibly passionate about are trans and 2SLGBTQ+ rights and climate action. These next coming months leading up to a federal election will be so important. I am normally quiet about these things, but this is just too darn important to be silent anymore!
We are officially in February! The LOVE month! So, instead of divisiveness, hate, and anger, we are choosing to spread love, happiness and inclusivity. We don’t know if Kids in Alberta will be able to send their crush a Valentine’s Day message next year, BUT, we are choosing to celebrate this Valentine’s Day, with HOPE that regular everyday Canadians will stop being so disengaged and stand up together as 1 for the good of the children. It could be your child or your grandchild or your nephew or your cousin that needs support or a safe place.
Now is the time to stop standing AGAINST something and start stand up FOR something! For LOVE.
Check out How Was Your Week, Honey? Episode #366: Flustered. This week, we get together after a few outings to discuss: old movies, hot cocktails, Andy or Justin, coffee date, dating stories, virtual golf, SOW, NHL All Star Game, Danielle Smith, & the news.
Ninja and I don’t go out for Valentine’s Dinner often. We served for the first half of our lives and ALWAYS worked on Valentine’s Day to make tips to make up for the money spent on New Year’s Eve LOL. Over the past decade and a half we have preferred having Valentine’s at home as a family. This year with the Kids a bit older, we decided to enjoy a night out together, just us, Ninja and NinjaGirl. So, we had a family VDay Dinner early! This was a scrumptious dinner that appears like you worked on it all day in the kitchen but is on the table in just over a half an hour! The tenderloin covered in creamy sauce is rich and comforting and the potatoes are sweet and salty while the salad is the perfect side to cut through the cream and refresh you palate! One of our favourite side dishes is Dijon mustard potato wedges, wrapped in bacon and drizzled with a delicious honey sauce. This one is similar but easier. I think it’s perfect for Valentines dinner, because bacon is the way to any man’s heart, at least my man’s heart lol! And the Crème Brûlée?? It was actually super simple to make, was sweet, delicious and better than any restaurant dessert out there! It really is just an impressive dessert to have up your sleeve! It is the perfect Valentine Dinner for the whole family, a special dinner for company, or just a delicious Sunday night dinner.
Pork Tenderloin with Dijon Cream Sauce
4-6
servings5
minutes35
minutes300
kcalIngredients
2 pork tenderloins, trimmed of any excess fat
salt & black pepper, to taste
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
½ teaspoon onion powder
½ teaspoon ground cumin
3 tablespoons olive oil, divided
1 tablespoon whole grain dijon mustard
1 tablespoon maple syrup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons butter
2 cloves of garlic, minced
1 tablespoon lemon juice
½ cup heavy cream
1 tablespoon whole grain dijon mustard
2 teaspoons dried thyme
1–3 tablespoons water
Directions
Preheat the oven to 375°F. Pat the tenderloins dry with a paper towel. In a small bowl, combine the salt, pepper, oregano, rosemary, thyme, onion powder, and cumin. Stir the spices together to fully combine. Sprinkle the spice blend over the tenderloins and use your hands to massage the spice blend into the tenderloins until evenly coated. Set aside.
In another bowl, combine 1 tablespoon of olive oil, dijon mustard, maple syrup, worcestershire, and soy sauce. Whisk the mixture together to combine and then set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Sear the tenderloins until golden brown on all sides, about 3-4 minutes per side. Place the seared tenderloins onto a baking sheet. Brush the prepared glaze mixture over the tenderloins, coating all surfaces.
Roast the tenderloins for 15 minutes, then flip them over. Continue roasting for another 15 minutes on the other side- cooking until the tenderloins reach 145° – 150°F when checked using a digital thermometer for doneness. Then take the pork out of the oven and transfer to a cutting board to rest.
In the same skillet used for searing, heat 2 tablespoons of butter over medium heat. Once melted, add garlic and sauté until fragrant, about 1 minute. Add lemon juice, heavy cream, and dijon mustard. Scrape up any bits along the bottom of the skillet. Let the sauce come up to a gentle simmer, add the thyme and season with salt & pepper to taste. Cook for another 1-2 minutes or so until well incorporated. If sauce is too thick, thin out sauce with 1 tablespoon of water at a time until desired consistency is reached. Remove from heat.
Slice the tenderloins into 1-2-inch thick slices. Spoon the pan sauce over the slices.
Ingredients
4 large potatoes, peeled and diced
3 garlic cloves, minced
4-6 bacon strips, cut into pieces
2 tablespoons honey
1/2 teaspoon salt, or to taste
1 teaspoon black pepper
parsley, chopped for garnish
Directions
Peel and chop the potatoes and put them in a large pot. Cover with cold water and add salt. Boil the diced potatoes until tender, about 8 minutes from the boiling start.
Preheat your air fryer to 400ºF.
Drain off potatoes and let them steam dry for 10 minutes. In the meantime, lightly oil the air fryer baking sheet and heat it up in the air fryer.
Spread the cooked potatoes on the warm baking sheet, drizzle with a tablespoon of olive oil, season with salt and pepper to taste, toss to coat well, and spread again. Roast in air fryer for 20 minutes, rotating at the 10 minute mark.
In the meantime, brown diced bacon in a skillet until crispy. Drain fat and add the honey and minced garlic.
When roasted potatoes are done, pour the honey/bacon mixture over and mix to combine. Garnish with a few sprinkles of chopped parsley on top.
Ingredients
1 1/2 tablespoons canola oil
1/2 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 tablespoon red wine vinegar
½ shallot, finely minced
¼ teaspoon black pepper
6 cups clean salad greens, torn into pieces
Directions
Combine the oils in a large salad bowl.
Add the Dijon mustard and salt and whisk to combine.
Add the vinegar, shallot and black pepper. Whisk until slightly thickened.
Add the greens to the bowl and toss until thoroughly coated with the dressing.
Ingredients
2 cups heavy cream
1 teaspoon vanilla
1/2 cup caster sugar
6 egg yolks
6 tablespoons caster sugar, for topping
Directions
Preheat the oven to 300°F.
Add vanilla to a small saucepan with the cream. Set the pan over medium heat. Once the cream starts to bubble around the edges, remove from the heat.
Whisk the egg yolks and sugar together in a large mixing bowl.
Add a ladle of the hot cream and whisk into the egg yolk mixture.
Stream in the hot cream while whisking continuously until everything is combined.
Pour the custard through a fine mesh sieve into a measuring cup with a spout (this makes it easier to pour the custard into the ramekins).
Set your ramekins in a deep baking dish then fill each with the custard.
Carefully pour boiling hot water into the baking dish until the water comes halfway up the sides of the ramekins.
To bake the custard, place the roasting dish in a preheated oven and bake for 30-60 minutes until the edges are set but the centre still has a slight jiggle (we checked them every 5 minutes and it took roughly 50 minutes)
Remove from the oven then allow to cool on a wire rack to room temperature. Transfer to the fridge and allow to set for at least 4 hours or overnight.
Once you're ready to serve, sprinkle a tablespoon of caster sugar to the top of each pot of custard then using a kitchen blow torch, caramelize the sugar. Allow the sugar to harden for a minute or two then serve immediately.
This week was rough. I finished the last few days of our 30 day Yoga journey with Adriene, Flow! I went to one of my Besty’s for coffee that I had not seen in AGES! It was SUCH a great visit, I slept for the rest of the day/evening! The weather has been wack-a-doodle with a ton of fog rolling through. SBean had her very first school dance and had SO much fun!! Ninja and I visited the new indoor golf place downtown, Okanagan Virtual Golf which was SO fun but left me fatigued, numb and in pain. So I slept. The Kids saw Mean Girls this weekend, we had a delicious dinner at my In-Law’s with homemade cherry pie for dessert and I ended the week with a late night MRI at the hospital! Looking forward to a new week!
2 thoughts on “Valentine’s Day Dinner : Pork Tenderloin with Dijon Cream Sauce, Roasted Honey Bacon Potatoes, Classic French Bistro Salad and Crème Brûlée”
Absolutely beautiful!! Now I’m hungry!
Amazing and that tenderloin is calling me by name, not to mention the creme brule.
Thanks so much for participating and sharing at SSPS 296. See you again next week!