Kim Dannies: Lifestyle & Adventure writing

Try A Little Tenderness
February 3, 2005

Valentine’s Day is fast approaching and because I love my readers, I want you to be thinking about this day of love now. Valentine’s Day is not just for lucky lovers — it’s a day of affirmation and appreciation for all of the vital relationships in our lives. It’s an important day because it reminds us to covey our feelings to others in word and in deed.

For my male readers this means opening up the vault of love stored in your head and heart and letting it flow out of your mouth in a way that your partner can hear, taste and feel. For example- don’t just say “I Love you, Honey” — that is the culinary equivalent of a bowl full of dog food. Sure, it’s a meal, but a female cannot digest it. Try adding a little tenderness, break it down into some juicy morsels: “I Love You Honey because your eyes sparkle like diamonds and you run a chain saw better than any man I’ve ever met.” Now that’s something a gal can sink her teeth into. (This also works well with children.)

Ladies please take note: guys are not mind readers so don’t set your partners up for failure. They will not be channeling Jude Law on Valentine’s Day — or any other day of the year for that matter — so give them a chance to succeed. Declare your desires! Having a conversation now about Valentine’s Day (or any day, plan, or idea) and what you’d like to see happen will instantly morph you from ‘bitterly disappointed pouter” to “beloved goddess”. (This also works well with grumpy teens and colleagues.)

My VD plans? Cooking for my guy and any hungry kids that would like to join us. This is our 24th Valentine’s Day together and while we’ve got our cha-cha-cha pretty well down, we’re always seasoning the recipe of love with as much tenderizer as we can find.

Tenderloin for Lovers
serves 2

Take a one-pound pork tenderloin and soak it in 3 cups of apple cider mixed with 2 tablespoons of kosher salt and 1 cup soy sauce for up to 24 hours.
Heat oven to 400 degrees. Roast 1 pound of baby red potatoes, tossed in olive oil and kosher salt, for 20 minutes.
Remove tenderloin from the brine and set in a roasting pan. Roast the tenderloin for 30 minutes. Gently toss the potatoes and let them roast alongside the meat.
While meat is cooking, combine 1 cup of fresh cider with one-half cup sherry (not cooking), and 2 tablespoons of balsamic vinegar in a small saucepan. Add a handful of dried cherries or cranberries. Boil and stir sauce until thickened, about 20 minutes. Season with kosher salt, fresh pepper, and a dash of clove.
Steam fresh brocolinni to serve with sliced tenderloin, potatoes and sauce.