Honey Dijon Pork Loin with Apricot


It sure ain’t getting easier than this. Four very basic, very sincere ingredients. A hands-free forty minutes. Sharp meets sweet meets soft and supple on my favorite meat. Honey Dijon Pork Loin with Apricot 1/4 cup honey 1/4 cup apricot preserves 1/4 cup dijon mustard 1-2 lbs pork tenderloin Stir the honey, preserves, and mustard…

Read More »

Sesame Ginger Chicken Stir Fry


One of the best things about sauces, is that they often can be thrown together quickly, and easily jazzed and juiced up in a trillion ways. They complement all sorts of starches and sides. It’s the surest way to add flavor to an otherwise bland whole grain, a simply steamed vegetable, or naked chicken. Here,…

Read More »

Grape jelly.


I promise that come Friday, all will be right and good and pure and sensible in the world. I may become one or more of those things, even. But today, let’s have a nice long look at the sexiest picture of jelly I’ve ever taken.* *And I’ve taken a lot.

On writing a book: Part 1


During my loss of 135lbs and then years into maintenance, I *granted myself a doctorate in nutrition, in dieting memoir and self help. I read every book, spent four dollars on every magazine, and joined every group that promised they’d support me. I met fascinating people and heard stories and takes on life and loss…

Read More »

15 things that make me happy now.


When IFBC wrapped up last week in New Orleans, I hopped a flight home and promised myself, ‘you’ll take a week off.’ I made lists and plans and to-do’s with bulleted items that included: lying down and lounging and, and not a damn thing. I wanted seven unstructured days. Because New Orleans was wild. with…

Read More »