La versión en español está después de la versión en inglés.
LAST NIGHT, SAN GERALDO TRIED out a new recipe he found on YouTube. Rolled pork fillet with bacon and mushrooms. It was delicious, and I said so with every bite. So did he. In a typical household, it might have served 16, but we’ll split it over 2 meals. I am so looking forward to lunch.
To prepare, SG watched the video while writing down all the steps. The YouTube chef wasn’t specific about measurements, so he ad-libbed (something I could never do). SG even did a small sketch to help him remember how to assemble the ingredients. When he showed me, I had no idea what the sketch illustrated, although I knew it wasn’t another one of his cactus drawings, because it didn’t resemble a penis (well, it didn’t exactly resemble a penis). Click here if you’ve never seen SG’s phallic art.
Speaking of food porn, this meal was much better than the first meal San Geraldo ever cooked for me. We had been “dating” a week when he invited me for a chicken dinner. It was very good. During dinner, however, he told me he called it his “seduction chicken.” It was the first meal he cooked for anyone he dated. He was lucky I had already been seduced.
Despite being nearly propositioned yesterday afternoon, another excellent workout at the gym, good walks in the fresh air, and last night’s delicious meal, which included home-made steak fries seasoned to perfection, and sugar-free chocolate chip cookies I picked up from the bakery, I woke up this morning on the wrong side of the bed. So, a couple of hours later, I went back to bed hoping to wake up on the right side. I slept another hour, but it didn’t work. I’ll face the still-blowing wind for another walk this afternoon. I’m sure this will pass.
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ANOCHE, SAN GERALDO PROBÓ UNA nueva receta que encontró en YouTube. Filete de cerdo enrollado con tocino y champiñones. Estaba delicioso, y lo dije con cada bocado. Él también. En un hogar típico, podría haber servido 16, pero lo repartiremos en 2 comidas. Tengo muchas ganas de almorzar.
Para prepararse, SG vio el video mientras anotaba todos los pasos. El chef de YouTube no fue específico sobre las medidas, por lo que improvisó (algo que nunca pude hacer). SG incluso hizo un pequeño boceto para recordar cómo ensamblar los ingredientes. Cuando me lo mostró, no tenía ni idea de lo que ilustraba el boceto, aunque sabía que no era otro de sus dibujos de cactus, porque no se parecía a un pene (bueno, no se parecía exactamente a un pene). Haz clic aquí si nunca ha visto el arte fálico de SG.
Hablando de “food porn”, esta comida fue mucho mejor que la primera comida que San Geraldo me cocinó. Llevábamos “saliendo” una semana cuando me invitó a cenar pollo. Fue muy bueno. Durante la cena, sin embargo, me dijo que lo llamaba su “pollo de seducción”. Fue la primera comida que cocinó para alguien con quien salió. Tuvo suerte de que ya me hubieran seducido.
A pesar de que casi me propusieron ayer por la tarde, otra excelente sesión de ejercicios en el gimnasio, buenas caminatas al aire libre y la deliciosa comida de anoche, que incluía papas fritas caseras sazonadas a la perfección, y galletas con chispas de chocolate sin azúcar que compré en la panadería, me desperté esta mañana en el lado equivocado de la cama. Entonces, un par de horas más tarde, volví a la cama con la esperanza de despertarme del lado correcto. Dormí una hora más, pero no funcionó. Me enfrentaré al viento que aún sopla para dar otro paseo esta tarde. Estoy seguro de que esto pasará.
• Si esto es demasiado difícil de descifrar, haz clic aquí para ver el video.
Your own personal chef…….maybe if you ‘assisted’ SG you would become more comfortable in the kitchen. Or if he is like me the kitchen is his domain mostly.
WOW….four meals from this one recipe. My kind of meal prep.
Jim:
Assisting SG would make me less comfortable in the kitchen… and he wouldn’t enjoy it. Well, we ended up getting two meals out of the recipe but a normal household would make it last.
I need to go take the bacon out of the freezer, That looks good. This mood will pass, fun will return, it always does, sooner or later. I am working on the April schedule,
David:
Unfortunately, my moods don’t always pass quickly enough, but this one appears to be doing so. This recipe was wonderful. And April will be, too!
How much in F is 200 C?
Jssw:
392˚F. Find that on the oven dial.
Oh my, that does look scrumptious! (Just to be clear, I’m talking about the pork dish, not you Sweetie.)
wickedhamster:
I knew you were talking about the pork.
Yum. and chocolate chip cookies for dessert.
Frank:
Sugar-FREE chocolate chip cookies. I’m a saint.
Oh yeah, baby! Now that’s my kind of porn! Just curious, does the sugar free cookie make up for the carb to sugar loaded fries? Can I forego the fries and eat sugar filled cookies instead? Sorry, diabetic reasoning *cough*. Scoot, when finding oneself suffering from wrongsideofthebeditis, it may be helpful (I’m not a doctor and I don’t play one on t.v.) to grab a giant Nordic teddy bear and hug the stuffing out of him for at least a minute. Couldn’t hurt, unless the teddy is grumpy.
Deedles:
Yes, the cookies make up for the bacon, too. They’re very powerful cookies. And I actually did grab that half-Nordic teddy bear.
I’ll try to remember this, next time I eat a pizza! I like to think of SG as a gentle Viking. I don’t recall his other parts.
Deedles:
Well, he IS directly descended from some famous Vikings, but not one of them was known for being gentle. He’s also got Spanish parts… I don’t know specifically which ones. And then there’s English and Scottish and German, plus others I’m sure I’m forgetting. But, as you know, parts is parts.
Anything wrapped in bacon can be a tasty meal!
Tundra Bunny:
I agree 100%.
I thought the sketch was of an old-fashioned biplane, drawn for you by Luke!
Debra:
I, too, got the bi-plane vibe. Luke would have done a much more exacting job.
I’ve just enjoyed my first cup of Saturday-morning coffee, catching up on your posts 🙂
Interesting encounters you’ve had–so glad for the delicious-looking meal SG did such a great job on, and the good news about Chuck 🙂
Judy C:
I couldn’t believe it was possible, but the meal was even better as cold leftovers.
That pork loin looks amazing! Were those slices of cheese on top of the mushrooms? I need more details!
Jennifer:
SG used gouda cheese. The recipe calls for a “hard cheese.” The gouda was perfect.
That dish looks fabulous! Love the hand transcription and drawing
Linda:
SG is one of the few people I know who still writes almost everything long hand. His illustrations are always entertaining.
The sketch looks like a winged penis! And the final product looks magnificent! I may try a smaller version of something like that with chicken breast since Dennis doesn’t eat red meat or even the “other” white meat. Hope the exercise exorcises your blues.
Wilma:
Yes it does (the sketch)! The blues lasted all day. Couldn’t even get myself out of the house. So far, things are looking more promising today.
Looks tasty!
Walt the Fourth:
It WAS tasty. The leftovers were even better.
I just watched the video., and wrote it down so that I could actually read it!…will definitely be making that !
Frances:
SG says he’ll definitely make it again. A bit of work, but fun, and so delicious.
That looks absolutely delicious!!! I love pork and bacon. Not a huge mushroom fan but love the flavor of them. I think it’s the texture I don’t like. And I have no idea why my name came across funny the other day. WordPress must be getting odd like blogger.
Mistress Borghese:
I recommend this dish. Beautiful presentation and even more delicious as leftovers. I understand what you mean about mushrooms (although I love them). This filling didn’t have that unpleasant texture. I always respond to comments using the name that comes across from the writer. But I knew I’d be in deep shit if I did that the other day!
LMAO!!!!!! Yes…especially since I’m still recovering from your bombshell of buying Crocs.
Mistress G Borghese:
I know. You put the fear of the wrath of [Mistress] in me.
Love both mushrooms and bacon, but if it’s food porn, does that mean it’s served in a brown paper bag?
Kirk:
Food porn without shame.
Add a line to the directions, wrap it so the seam side of the bacon is on the bottom. 425 F for 30 minutes it was perfect, but mine came unwrapped
David:
Good advice. SG even said, “Now I can’t remember which is the seam side!” How did you like it?
SG is a dear; I am mad-jealous you have such as spouse who makes such scrumptious items.
Urspo:
He takes good care of me.