April has pretty much flew by this year. Free time has been slim to come by and when it was available, I spent the majority of it gaming rather than writing. Not to mention three different projects I’m currently trying to complete. Swapping from one to the next and then back again isn’t a path to completion. Two are close but the third keeps twisting and changing. The brain keeps coming up with more ideas than my I have time to design and code. What appears to be a final design shifts into something larger and more complex. It appears close for the moment.
Yesterday, the local telco decided I didn’t really need an active line. Somewhere amid other repairs, my phone line got disconnected and out went the internet connection. Trivial to fix but it took 15 hours before they got to the repair. A fair amount of muttering occurred yesterday. Hard to finish coding anything when half the files are inaccessible. Note to self: keep even prototypes committed to the code repository.
Given the time wasted awaiting the DSL repair, I’m just going to spend the afternoon working code and watching a bit of barbecue. One the menu for this evening is stuffed pork loin smoked with freshly cut crab apple. The store had ripe mango available so I’ll glaze it up with mango-jalapeno sauce at the end.
Mark’s Stuffed Pork Loin
1 Pork Loin (as big as you want)
3 Celery Stalks
1/2 cup Brown Sugar
1/2 tsp Cinnamon
Dice apple, onion and celery and put into a bowl. Increase or decrease the amount depending on the size of the pork loin. Sprinkle with cinnamon. Add the brown sugar and mix well.
Split the pork loin three quarters of the way along the long side. Fold open. You may want to leave the ends of the pork loin uncut to aid in keeping the stuffing from falling out. Fill the pork loin with the apple/onion/celery mixture. Fold closed. Using cotton cooking string, tie the loin back together. Place strings every couple of inches.
Apply dry rub to tied loin. Refrigerate for 1-2 hours. [I just prepped it and then went to get the smoker going.] Place loin on the smoker and baste every 45 minutes. Cook at 250 degrees for 5-6 hours. Apply glaze for the last 20 minutes of cooking. I’m using apple juice for basting with a jigger of brandy.
I better invite some friends for grub tonight. If I don’t, I’ll be eating pork loin for a couple of days.