Pork Wellington

A resting pork wellington

Kit tried a pork wellington tonight. It's resting now. It's a pork tenderloin stuffed with semi-pulverized dried apple rings, then wrapped in prosciutto bacon, and then rolled up in a mustard-brushed puff pastry. Brush the outside with egg & cook @ 400 for about 40 minutes. Enjoy!

Trick or Treat

We don't have a dog but a lot of people (in our neighborhood) do. So, the other day I purchased one box of Our Family Dog Biscuits (Multi-Flavor) to have on-hand for our passers-by. As Kit perused the box, she mentioned that the INGREDIENTS section included some interesting sounding items:

Wheat Flour (good start)
Wheat Middlings (never heard of these)
Meat and Bone Meal
Animal Fat (what animals?)
Dried Cheese Product (who doesn't love it?)
Liver Meal (but, of course)
Poultry By-Product Meal (which means what!?)
Dried Beet Pulp (my personal favorite)
Dried Milk
Bacon Fat
Wheat Germ Meal (sounds healthy)
Dried Molasses

These treats look like a veritable cornucopia of nutrition, all packed into handy little biscuit snacks. Now when our neighbor dogs stop by, I know exactly why they are so interested in what's in my pockets.

Porky

Hello. Miss Piggy here. Just a quick reminder that people cannot catch the "swine flu" from eating cooked pork. According to the folks at the CDC, swine influenza viruses are not transmitted by food. Therefore, you can't get swine influenza from eating pork or pork products. Eating properly handled and cooked pork and pork products is safe. Cooking pork to an internal temperature of 160°F kills the swine flu virus as it does other bacteria and viruses.

Oh, by the way, I'm doing fine and feeling better than ever. Thanks. Love, Miss Piggy