I’m having a crisis.
It’s a winter accessories crisis. If feel like, at least in Ottawa, we’re in this weird in-between stage. Like it’s not really fall, and it’s not really winter… it’s just… cold. Every morning I get into my car and I’m like SEAT WARMERS!!! Thank goodness I got rid of my smart car. It did not have seat warmers.
So all our winter clothes are packed away in the basement, including about 30 hats, 50 scarves, 25 pairs of mitts/gloves, 15 pairs of boots and more winter coats than any couple will ever truly use. Like, I have these boots that I bought in high school and have barely worn them, but might eventually come in handy? And like half my boots are black leather. But I never get rid of any of them. I seriously need to purge our winter stuff.
I guess the crisis is that I don’t when I should be full-blown winterizing our hall closet (where we keep out coats, hats etc.) because I feel as though fall might re-appear. It’s like 20 degrees in Halifax lately or something nuts, and apparently Mother Nature cannot make up her mind. I just know as soon as I swamp out our fall things for our winter things, one of two scenarios will happen – a heat wave, or a crazy blizzard. And I don’t have snow tires. But that’s another story entirely, for another day.
Some people tell me I’m dramatic.
This pork tenderloin though! I’m trying to like pork. I really am. I know it’s good for me and all that jazz. So I made this recipe which was really really good and MIGHT have converted me. Stay tuned.
I’m trying so hard to be timely and post recipes that are seasonal and festive! This one is definitely a fall-appropriate meal. We served it with Gina’s Spinach, Butternut Squash, Pumpkin Seed, Gorgonzola & Cherry Salad.
I know I’m a broken record but OMG anything with chipotle peppers in adobo sauced turns to gold. I swear.