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Peddler View Drop Down
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    Posted: July/04/2016 at 17:25
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.
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It is the same when you are stupid.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote tahqua Quote  Post ReplyReply Direct Link To This Post Posted: July/06/2016 at 13:53
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.
Doug
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Peddler Quote  Post ReplyReply Direct Link To This Post Posted: July/06/2016 at 14:13
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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote tahqua Quote  Post ReplyReply Direct Link To This Post Posted: July/06/2016 at 14:21
Too bad you didn't come. I work in the Novi area.
Doug
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Peddler Quote  Post ReplyReply Direct Link To This Post Posted: July/06/2016 at 14:25
My brother in law is a very successful financial adviser there.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Peddler Quote  Post ReplyReply Direct Link To This Post Posted: September/27/2016 at 19:18
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!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Son of Ed Quote  Post ReplyReply Direct Link To This Post Posted: October/01/2016 at 13:12
Image result for 20 minutes into chipotle and chill





Visit the Ed Show
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Peddler View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Peddler Quote  Post ReplyReply Direct Link To This Post Posted: October/01/2016 at 13:57
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Peddler Quote  Post ReplyReply Direct Link To This Post Posted: October/09/2016 at 17:29
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!
When you are dead, you don't know you are dead.It is difficult only for others.

It is the same when you are stupid.
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