Pork Meets Citrus Marinade & Grill


A coworker asked me what the last thing I would cook on grill this summer would be. After giving it some thought, I whipped up this delicious marinade and said, if I have to say farewell to summer I am going out with some flavor and grilled meat. Bon Appetit!

  •  1 whole orange
  • 6 scallions (any onion out of your garden is fine)
  • 3 Tbsp. of dijon mustard
  • 2 Tbsp. fresh lemon juice
  • 1/2 cup apple cider
  • 1/2 cup white wine
  • 1/4 cup olive oil
  • 1Tbsp. minced garlic
  • 1Tbsp.tarragon
  • 1Tbsp.thyme,
  • 1Tbsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

 Directions: In a your food processor whisk together the orange , lemon juice, olive oil, garlic, tarragon, thyme, scallions, dijon mustard, salt, and black pepper. Pour the marinade into a large re-sealable plastic container. Whisk in apple cider and wine. Add the pork tenderloins, seal the container and refrigerate for two hours. Remove the pork from the marinade; discard the marinade. Heat the grill then place the pork on the grill and cook, turning occasionally, until nicely grill-marked and an instant-read thermometer inserted into the center of the meat registers 140°F (60°C)- 25 to 30 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly cut and serve.  Bon Appetit


I do not have a grilled pork tenderloin photo, as my family devoured dinner before I could snap one (real life moment!).


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Cucumber Meets Salad


I was recently suckered into purchasing a pickling cuke. No hard feelings, as I turned it into an amazing summer drink. I still, however, had half of it staring at me every time I opened my fridge. Yes, I could have made more cocktails, but I like a culinary challenge. Plus, one cannot survive off of cocktails alone. So, without further ado, I present you with cucumber salad.

  • 2 cucumbers, thinly sliced
  • ¼ cup of finely diced yellow pepper
  • ¼ cup of rice wine vinegar
  • 2 teaspoons toasted sesame oil
  • 1 Tbsp of honey
  • 4  Tbsp toasted sesame seeds
  • ¼ Tsp of red pepper flakes
  • ½ Tbsp of sea salt
  • 1 Tbsp fresh cilantro

Directions: In a small bowl, mix together rice wine vinegar, honey, toasted sesame seeds red pepper flakes, cilantro, diced yellow pepper,and sea salt. Drizzle the mixture over the cucumbers.  Mix well. Set aside. Let sit in the refrigerator for three hours or overnight to let the flavors meld..



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What the Hell is a Pickled Cuke?


I looked at the sign, then at the pickled cuke and thought it looked like a cucumber. Not one to have food remorse, I tossed one in my basket. In my kitchen I cut a few slices and popped a slice into my mouth. Damn, it was a cucumber (my produce guy gets a gold star for marketing). Not one to waste food, I thought of that idiom “When life you gives you cucumbers makes cocktails!” Okay, maybe that’s not a true idiom, but Cheers!

  • 1.5 oz. cucumber vodka
  • 4-6 slices of pickling cuke
  • 1/4 lime, sliced
  • 1 bottle of Mr. Q Cumber
  • 6 mint leaves

Methodology: Add mint, lime, vodka, and cukes to shaker and muddle. Pour mixture over glass filled with ice and cucumber slices. Top with Mr. Q. Cumber. Stir, let set for a few minutes for the flavors to enhance, and enjoy.



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The Medication Generation?

Beetle Bailey

In the biggest analysis yet conducted of previously published studies, researchers studied 14 antidepressants and found only one drug that seemed to be useful.

“We now have a hierarchy of pharmaceutical treatments and the only one that is better than placebo and other drugs is Prozac,” said Dr. Andrea Cipriani of the University of Oxford, one of the study authors. He said psychological treatment such as behavioural therapy should be tried before prescribing drugs, echoing the recommendations of some current guidelines.

Cipriani and colleagues analyzed 34 drug trials that included more than 5,000 patients. Of those, 22 studies were paid for by pharmaceutical companies.

The scientists called the quality of the evidence in the research they studied “very low” — so low that they said their findings weren’t enough to change how patients are treated. The authors cautioned that their results were based on flawed trials and that they couldn’t figure out whether or not the drugs were truly effective or gauge the impact of serious side effects.

Still, the review was enough to call into question the vast majority of medications used to treat young people with depression.

“There is little reason to think that any antidepressant is better than nothing for young people,” wrote Jon Jureidini of the University of Adelaide in Australia in an accompanying commentary.

Among findings on individual drugs, the researchers found that Sensoval was less effective than seven other antidepressants and a placebo and that Tofranil, Effexor and Cymbalta led to the worst side-effects. When compared to five other drugs and a placebo, Effexor was linked to a risk of increased suicide attempts and suicidal thoughts.

The new study was published online Wednesday in the journal The Lancet.

Even with all of the limitations the authors highlight in the study, Cipriani said doctors shouldn’t shy away from prescribing antidepressants if children need them.

“We have an effective tool,” he said of Prozac. “There is also a risk of not prescribing drugs to patients who really need them,” he said.

Major depression affects about 3 per cent of children aged 6 to 12 years and about 6 per cent of teenagers aged 13 to 18. Doctors have sometimes been wary of prescribing antidepressants for young patients because some medications can be harmful to their developing brains.


I am embarrassed, as a clinical research therapist, to read the study above (Most antidepressants don’t work for young patients by believe as long as we come from different cultural and racial backgrounds, the first few assessment should be based on what I like to call TOLL©: Talking, Observing , Listening and Learning. This is mindfulness intervention treatment should focus on the symptoms of the patient (such as stress, worry, habit, etc.) and direct attention on treating those specific symptoms instead of medicating based a subjective evaluations.

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Green Beans Meet Homemade Take Out



Looking at the beans in my garden, I was reminded again that another summer is passing me by and I have not learned canning. I dream of these fresh beans. They would make great green bean soup come fall and winter. I, however, put that in the back of my head again and focused on the beautiful day. I present you with Asian style green beans and pot stickers. Who needs take away when you can make your own. Yes, save money (and calories!) by making  this cheaper, delicious.healthier versions.

  •  1 ½ pounds green beans, washed and trimmed
  • Half of a yellow bell pepper cut thinly into commas
  • 2 Tbsp. chopped garlic
  • ½ cup wine (of course, drink the rest)
  • 1 tsp. dark sesame oil
  • 2 Tbsp. toasted sesame seeds (I know I have more, it opened on the wrong end)
  • Four mushrooms, sliced
  • Lawry’s seasoning salt

Heat a wok or large nonstick frying pan over high heat. Add several drops sesame oil and crushed pepper flakes. The pan will smoke. Add beans and sliced mushrooms and stir-fry for two minutes. Add sesame seeds(pay attention to the lid I open the wrong side..oops) and coarse salt and toss to coat beans evenly.

Cooks Tip: I contacted my friends over at the Garden Hotline and learned to freeze the Bounty. Preserves surplus beans at their freshet. First blanch whole or cut beans: Boil them three minutes, then submerge in ice water. Drain and transfer to freezer containers, leaving a 1/2 inch headspace.


To cook pot stickers steam them in water infused with a ginger slices, or pan fry in sesame oil per packaging directions.

Dipping sauce

  • 1/2 cup soy sauce
  • 2 scallions thinly sliced
  • pinch of fresh garlic

Whisk it all together and serve

Cooks Tip:




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