By Shirley Prihoda
The Bulletin
What in the world has happened to being satisfied?
It is a rarity these days to encounter a satisfied individual.
The reasons why seem limitless. Often the top of the list is their job, or the lack thereof. If they are fortunate enough to have one, a sub-list begins, with the number one slot held firmly by not being appreciated at work.
Following in a close second is their home. It seems a 2,000- square-foot house is simply not large enough for a family of three and a half, the half being the dog because he doesn’t require an ensuite. He’s found the carpet works just fine while everyone’s away, and his innocent look has reached near perfection.
In addition to the constraining square footage, the home simply doesn’t measure up to HGTV’s farmhouse, industrial, or mid-century motif, or whatever is today’s look of choice.
Next on the list is the car, or truck, since this is Texas. It either is or isn’t (depending on one’s perspective) green, or some other color that hasn’t as yet received a color designation.
It seems that warmed seats were once a non-negotiable option. Now, A/C cooled seats and steering wheels are must-haves. This may be an overkill, since in the not-too-distant future we won’t even have to leave the house. We can simply send the car or truck to HEB to pick up our online order.
Like non-negotiable car options, parents feel the need to categorize their child into one of the A’s: Academic or Athletic. Given that there are 29.18 million people living in Texas as of 2020, your child just may not fall into either AA category.
They may be an average B student, who likes to watch athletics. This simply adds more proof for the dissatisfied that they have failed as parents to produce an overachiever, or at the very least, someone they could hold their own in bragging rights.
While it is a given that I lack a degree in analysis; I have, as commercials like to intentionally announce, stayed in a Holiday Inn Express, and this certainly offers some validity for my armchair analysis. Although, for full disclosure, it is a sick bed analysis, coupled with a recent ER visit. This may or may not have contributed to the slightly snarky tone. I will leave that to you to decide.
This one thing I know is that life is a gift, as are those who have been entrusted into our care.
I had a sweet friend who attended my Bible study a few years back and was complaining about her kids. I don’t often take this approach but felt it was the opportune time. I said, “Let’s pray the Lord will take your kids home to him right now.” She stared at me in shock. No other words were needed.
To this, I would add the same about the dissatisfaction with a job, home, car/truck, or kids. Let’s take them away and leave the dissatisfied with a vast emptiness of nothing.
It’s all about perspective and gratitude. Our lives would take on a clearer perspective if we read Ecclesiastes on a regular basis. This would free our overly burdened mind to contemplate greater things.
If I had the strength to cook, I would make this dish today.
Tastes Like Chicken, not really.
When you can find pork tenderloin on sale, cut it into halves and freeze one and use the other for this recipe.
INGREDIENTS
1 Pound Cubed Pork Tenderloin or Sirloin
Wooden Skewers
¼ Cup All-purpose Flour, seasoned with salt and pepper
2 Eggs beaten with 1 TBSP water
½ Cup Italian Dry Breadcrumbs with ¼ Teaspoon Smoked Paprika
3 Tablespoons Olive Oil or Vegetable Oil
½ Cup Chicken Stock
Mushroom Gravy, you can make your own pork and mushroom gravy or use one can of each mixed and heated.
INSTRUCTIONS
Preheat oven to 325 degrees F. Spray a glass baking dish with cooking spray. Set aside.
Set up a breading station. Season flour, egg mixture, and the breadcrumbs with the smoked paprika. Thread 4 cubes of pork onto each skewer. Dust first with flour, shaking off excess, then dip each skewer into the eggs, followed by the breadcrumbs.
Heat a nonstick pan over medium high heat with 1 TBS oil of your choice. Add a few skewers at a time and brown the breaded pork on all sides. You aren’t cooking, only browning. Add more oil as needed.
Once the pork is browned, transfer to the prepared baking dish. Leave a little space between each skewer. Pour chicken stock into the bottom of the pan and cover tightly with foil. Bake in preheated oven for 1 1/2 to 2 hours, or until pork is fork-tender. Serve with heated gravy. I like to serve this with mashed potatoes and roasted asparagus.
(To contact Shirley, please send emails to john.bulletin@gmail.com or write to The Bulletin, P.O. Box 2426, Angleton, Tx. 77516)