"Ha,ha,ha, the price of these "orange" wonders? Here we go $1, $2, $3, $4 & $5 maybe? LOL."
" .... then there was this really lonely funky looking "white" one. Oh man, hope someone goes to Elliott's before the season ends to claim him."
"Elliott's Garden Market is only open for another week before it closes for the Season, so I would be making sure to get there to get that perfect Halloween pumpkin, along with some other "goodies" they offer before then. I can personally testify to the fact Elliott's do make one of the very "best" Cheese Loaves I have ever tasted. Cheese loaves are the right colour to be in the Halloween Spirit as well, are they not?"
Just as I was finished snapping pictures all those bright orange coloured pumpkins, Ed came along so we were able to have a nice "chat" with each other. If anyone knows me well enough, they also know I usually don't have a problem "chatting" with someone ..... lol.
Among other subjects, Ed and I got talking about Kemble's "Pumpkin Chucking" Annual Event that is taking place in, where other then Kemble, today. Although I have never personally been to a Pumpkin Chucking Event in my life, it sounds like fun and hopefully next year the grandsons could be here for us to take them along to it. In the meantime, all the information with regards to this event can be found at the following link:
Once Ed and I parted ways, I headed home, with home being the very next driveway, I didn't have to go too far, to where Mercedes appeared very happy to "get out" of the crate in the back of the van and be "grounded" once again ..... lol, poor girl. I do have to admit, she was much better on this trip.
Oh by the way, there is lots more Halloween Events in and around Bruce County this weekend from the Pumpkin Chucking event, to a Ghoul's Night Out and an Old Spook Haus, so check out the Top 11 Halloween Grey Bruce events going on at the following link:
Mustard-Maple Pork Tenderloin
- 3 tablespoons Dijon mustard, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 pound pork tenderloin, trimmed
- 2 teaspoons canola oil
- 1/4 cup cider vinegar
- 2 tablespoons maple syrup
- 1 1/2 teaspoons chopped fresh sage
- Preheat oven to 425°F.
- Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
- Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.
"The pan drippings being scraped off with the Mustard and Maple syrup ready to be stirred in."
" Viola! A meal fit for my most favorite "Crabby Cabbie" !!! Served alongside new potatoes and a dish of just made stewed tomatoes."