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No new critter

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/04/2016 at 17:25
Peddler View Drop Down
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Just a 1# pork tenderloin marrienated in a black current balsamic vinegar with rice and fresh spinach.

Doug the balsamic vinegar is Fostini's that we get when we visit my brotherinlaw at his summer/ year round/home/ place on the southern arm of Lake Charlevoix. Penny thinks we get it in Petoskey or Traverse City or maybe both.

That area is absolutely beautiful.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/06/2016 at 13:53
tahqua View Drop Down
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Have You Driven A Ford Lately?

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That is a nice area, for sure Skip. I haven't tried Fustini's oils. They do have a store in Ann Arbor I will check out.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/06/2016 at 14:13
Peddler View Drop Down
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My wife flew to Detroit yesterday to meet her brother who lives in Novi and ride up to the Lake with him. I couldn't go this time as I'm leaving for Orlando for a week for sales meetings and the ICAST Tackle show.

We are staying at Arnold Palmer's Bay Hill Club. We rent three houses for the week, much better than a hotel.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/06/2016 at 14:21
tahqua View Drop Down
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Have You Driven A Ford Lately?

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Too bad you didn't come. I work in the Novi area.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: July/06/2016 at 14:25
Peddler View Drop Down
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My brother in law is a very successful financial adviser there.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: September/27/2016 at 19:18
Peddler View Drop Down
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Doug,

Another 1# Pork Tenderloin mareinatted in Fustini's Pomengrannite Balsamic Vinegar with a dusting of Buck's seasoning and sautéed in Amish butter. A side of Autumn Gold Squash with a touch of brown sugar and Amish butter.

I have a pic if you would like to see the presentation. Served medium rare.

Puter challenged!
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/01/2016 at 13:12
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Image result for 20 minutes into chipotle and chill





Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/01/2016 at 13:57
Peddler View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/09/2016 at 17:29
Peddler View Drop Down
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Originally posted by Peddler Peddler wrote:

Doug,

Another 1# Pork Tenderloin mareinatted in Fustini's Pomengrannite Balsamic Vinegar with a dusting of Buck's seasoning and sautéed in Amish butter. A side of Autumn Gold Squash with a touch of brown sugar and Amish butter.

I have a pic if you would like to see the presentation. Served medium rare.

Puter challenged!


Same thing tonite only different. Tenderloin mareinatted in Fustini's Peach Balsamic Vinegar, homemade applesauce and end of the Summer red raspberries and cottage cheese.

YUMMO!
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