Circle of Life

As you may have realized, I took a bit of a break from my blog over the month of March. I am not sure why exactly but I think that a break is sometimes a good thing in life. You are able to gain some perspective and return refreshed.

We had a crazy time gearing up for the Masters again, getting the house ready, organized and in order. So much has to wait until the last minute but the feeling of accomplishment when you walk out your door is a nice one, a relief.

Before I get to vacation though, I wanted to share something that happened last night. You hear and you know about the circle of life but when something happens that demonstrates it in such a meaningful way, you need to stop and really acknowledge it.

I had a very difficult time falling asleep last night. My mind was racing.

My headmaster for the 14 years I was at Moravian Academy in Bethlehem, PA was Mr. David Devey. I may have mentioned him before in my blog. He worked with my father for most, if not all, of his 35 years at the school. The Devey family are friends and an extremely special group of wonderful people. Carol Devey was my babysitter at times and my memory of those times is always present in my mind.

When Mr. Devey walked in the room, we all stood up. We had to, of course, but we also would never dream of not doing so, out of sheer respect for the man. He greeted every single student with a firm handshake every day at the Lower School. He began every school year with all students at the flag pole, booming Hip, Hip, Hooray three times, in a way that brings a smile to my face to this day. His sense of humor was impeccable but his words of wisdom even more memorable. He was firm when he needed to be and Mr. Devey showed me deep compassion and empathy at a very difficult time in my life in elementary school. Simply, he inspired me to be a better person every day. His presence was extremely visible at all school events, and I mean all school events, and last night he passed away with his family beside him at the age of 85 years old.

Last night, around the same time that Mr. Devey passed away, my dear, dear friend gave birth to a baby boy. They didn't know each other and they were in different parts of the country but the circle of life was witnessed by me last night. Pretty meaningful moment, I must say.

Vacation in Turks & Caicos was truly amazing. I was quite emotional when I left on Saturday and I think it was because we were in a beautiful setting, with family, and able to live in the present. We went on a catamaran and snorkeled and went SNUBA and on jet skis and ate amazingly well and relaxed and read and laughed and played games and swam and kayaked and was able to just be. Visiting underwater through SNUBA and snorkeling was almost addictive - seeing the beautiful fish and the habitat in which they live. Hearing them nibble on the reef and realizing we are just visitors, or should just be visitors in their world.

A very happy place.

Put on Elastic Heart by Sia and get cooking. Also you tube this video if you haven't seen it already.

So, today's recipe is from Bon Appetit, January 2015 and is a Cheater's Porchetta. It is incredibly easy, very delicious and I served with roasted tomatoes, pilaf and a simple Belgium endive salad with radishes and an apple cider vinaigrette. I could have sworn I already posted the roasted tomatoes recipe I use often from Martha Stewart but I haven't so that will be in a future post. They are yummy.......

Weeknight Porchetta, Bon Appetit, January 2015
4 garlic cloves, finely chopped, plus 2 heads, halved crosswise
1T coarsely chopped fresh rosemary, plus 4 sprigs
1T fennel seeds, coarsely chopped
1 1/2 tsp kosher salt
2T olive oil, divided
Freshly ground black pepper
1- 1 1/2-lb pork tenderloin
4 slices bacon

Preheat oven to 425 degrees. Toss chopped garlic, chopped rosemary, fennel seeds, salt, and 1T oil in a small bowl; season with pepper.

Rub garlic mixture all over tenderloin (if you have time to do this in the morning, great; refrigerate pork until dinner). Scatter rosemary sprigs in a large baking dish and set tenderloin on top.  Wrap bacon slices around tenderloin, tucking ends underneath so bacon stays put. Nestle halved heads of garlic around tenderloin and drizzle everything with remaining 1T oil.

Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145 degrees for medium, 40-45 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

Calories 300, Fat 15 g, Fiber 1g, Serves 4

It is a yummy and fast meal! Enjoy and have a great day, everyone!