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I found these little tidbits of news most interesting. I thought you might too. The last item is certainly not a small tidbit of news. I saved the worst for last.

First from the Sunday, March 13, 2011 Columbus Dispatch two items:

One, Wal-Mart plans some smaller stores. Starting this week Wal-Mart will begin building its first Express Store. The format will be one-tenth the size of an average Wal-Mart Supercenter. The new 14,4000 square foot store is being built in Gentry, Arkansas. Wal-Mart plans to open as many as 40 smaller stores this year in both rural and urban areas.

I think this is a GREAT idea. One, I am tired of these dinosaur sized grocery stores. I am tired of grocery stores masquerading as department stores selling everything from Brussels sprouts to clothing and furniture. I am tired of having to walk half a mile to get a loaf of bread.

Plus with the aging of the baby boomers and more hip and knee-replacements making it more difficult to walk half a mile for bread, I think this idea will work and be a big hit.

Good for Wal-Mart. Very prescient. They have done their research.

Two comes under the topic of ‘just a spoonful of sugar makes the medicine go down,’ playbook. Seems researchers at the University of Missouri-Columbia are taste testing a new ice cream. It is a fruit flavored, full-fat recipe. However, it also includes antioxidants, dietary fiber, and pro-biotics.

Definitely a case of having your cake and eating it too. And they said that couldn’t be done.

No date as to when this product will be on the market.

This next bit of ‘news’ is about a week old, but just in case you did not hear about it, according to Foodista ground beef has been recalled due to E. coli in Arizona, California, Georgia, Indiana, Iowa, Missouri, North Carolina, Ohio, Pennsylvania, and Washington. The beef came from Creekstone Farm Premium Beef but was repackaged into consumer-sized portions and rebranded under various retailers.

For more information about the recall visit the USDA Food Safety and Inspection Service.


Three: The 2011 Alaskan salmon harvest is being forecast to be one of the largest ever. Unfortunately, for some reason Alaskan officials say this will not result in lower prices. So much for a free market where supply and demand determine cost as our grade, high school, and college textbooks tell us. Guess these days that is just an old fashioned notion.

And Bah-Humbug while I am at it!!!!!!

You can read the full story here: Salmon.


Fourth: On Saturday March 19, tomorrow, the moon will appear larger than usual, when “it reaches a point in its cycle known as ‘lunar perigee’.”  The moon will be the closest to earth since 1992. You can read the full story and details here: Moon.

This is certainly an event not to be missed.


Number 5: And last but not least, and if you have been doing any grocery shopping the last two weeks you know this already. Grocery prices are up almost 2% already this year, one of the steepest increases in almost 40 years!!!!!!  Energy costs and bad weather are two of the biggest reasons for the increase. You can read the full story here: Prices.

I don’t see this changing any time soon. Most forecasters are predicting groceries (and gasoline) will continue to rise all year.

That’s all the news I have for you today folks.

Featured Recipe    Pork Roast with Vegetables

This recipe is simplicity itself. This is another recipe like the Roast Chicken I made a few months ago. This is a cook once, use leftovers later in the week kind of recipe. So this recipe is also budget friendly.

This is my mother’s recipe for Pork Roast.

This is what you will need for 4-6 people:

1 3-4 pound loin of pork

2-3 garlic cloves

1 tablespoon olive oil

About 1 tablespoon dried thyme

Salt and pepper to taste

Assorted vegetables of your choice:





            Brussels’s Sprouts

PLEASE NOTE the internal meat thermometer in this picture to the right of the salt & pepper. You will need one to take the temperature of the meat to know when it is done.

This is what you do:

Bring the pork roast to room temperature. This will take at least 15 minutes.  Pat any excess moisture from the pork with a paper towel.

Preheat the oven top 450 degrees.

Cut one garlic clove in half and rub the cut sides all over the pork, top, bottom, and sides.

Cut this clove and one or two more, depending how much garlic you like, into thin slices. I used two cloves.

Make some thin slits in the pork and insert the slices of garlic all the way into the slits on each side of the pork.

Then pour about 1 tablespoon of olive oil over the pork and using your hands rub it all over the pork.

Then sprinkle some salt and pepper, and the thyme all over the pork. Rub  it around to spread evenly.

Place the pork on a rack placed in a roasting pan fatty side up.

Place the pork in the 450 degree oven for 10 minutes only. This will ensure a nice golden color on your finished pork.

After 10 minutes turn the oven down to 250 degrees and continue the roasting.

NOTE: Total Roasting Time will be 90-120 minutes depending on size and shape of your pork loin. You want the pork to cook to an internal temperature of 150 degrees. You will need a meat thermometer to measure this. 

After you turn the oven down to 250 degrees, set a timer for 40-50 minutes. You now have about 45 minutes to do what ever you want. Watch a game or a movie on TV. Read a book. Tweet on Twitter. I like recipes like this!!  

When the timer goes off prep your vegetables: wash and cut them.

PREVIEW ALERT: You may have noticed in the picture above I set the onion skins to the left side of the cutting board. [Not the scraps on the right.] I am saving the onion skins. In a few weeks I will share a German tradition with you using onion skins.

You might want to check the pork roast, but it is really not necessary.

At the 80-90 minute mark check the internal temperature of the pork by inserting the thermometer into the roast down into the middle of the roast. My roast is a little higher than 130 degrees. It needs to cook a while longer.

I put the potatoes and onions in the pan after taking the temperature of  the pork since it will take them  longest to cook. 

Check the pork every 15-20 minutes now till you reach150 degrees.

When the pork has reached the target temperature take it out of the oven and put on a plate. Look how nice and brown that roast is.

Cover it with aluminum foil for 15 minutes to let it rest and to let the juices time to redistribute.

Now put the rest of the vegetables into the pan and increase the temperature to about 350 degrees, depending upon what veggies you have. Cook for 15-20 minutes until the vegetables done.

Put everything on a serving platter. You can slice the roast table side.

Cut the pork into slices and serve with some vegetables and a salad.

NOTE: I did not make any gravy. If you want gravy, roast the vegetables in a separate pan with some olive oil instead of roasting them in the same pan as the pork. Then use the pork drippings as a base to make gravy the way we did for the roast chicken.

You can get the Chickem Gravy Recipe by clicking the following link: Chicken Gravy Recipe.

Bon Appetit!!!


1 3-4 pound loin of pork                   $10.23

2-3 garlic cloves                              $0.10

1 tablespoon olive oil                       $0.12

1 tablespoon dried thyme                 $0.10

Salt and pepper to taste

Assorted vegetables:

            Potatoes                           $3.28

            Carrots                             $0.68 

            Celery                              $0.46

            Onions                             $0.25

            Brussels’s Sprouts             $1.23

NOTE ON COST:    This meal can easily serve 6 people unless you happen to have people who eat a lot. Even with 6 big eaters you are going to have some left overs, especially pork.

You can use these left overs in another meal. I will be sharing several meals you can make with the left overs from this meat next week, on Monday. So therefore, the cost for the meat in those meals will be $0.00, because I am using leftovers. So you have to remember with this meal you get two meals out of the meat.

That reduces the per person cost given below considerably.

Total Cost = $16.45
Cost per person for 4 = $4.11
Cost per person for 6 = $2.74

Quote of the Day

It requires less character to discover the faults of others, than to tolerate them. –

J. Petit Senn

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