Things That Make You Go Hmm...Hmmm...Hmmmm

Perhaps you remember this song from a previous decade...

My grandson Jackson often murmurs "Hmmm" while I snuggle in with him to get him to take a nap.  It is in the style of when someone says your name--in this case, Jackson says, "Grandma?" and because I don't want to engage in a conversation with him, I reply, "Hmmm."  He is deliciously precious as he falls asleep and this quiet little, oft repeated "Hmmm" brings peace to me.

Not everything that makes you go "Hmmm" is peaceful, however.  I find myself saying "Hmmm" about any number of things.  Like:

• Why don't the bunnies eat the flowers in other peoples' gardens?  Last year I finally succumbed and dug out all my lilies, which the wascally wabbits had gnawed down to stumps from virtually the moment they emerged from the ground.  I consulted the interweb for suggestions on how to make plants less attractive to rabbits and tried quite a few, to no avail.  We have a beagle, for pity's sake.  Rabbits should be innately fearful of beagles because beagles are bred to HUNT them.  Actually Hank has little to no interest in bunnies but just let a deer show up in the yard and he barks like a Terminator, if Terminators were dogs.
• Why do mosquitos bombard some people and never take a nibble out of others? (looking at you, Jeanie Smith)  This year I must be emitting a very different musk because they are after me like white on rice, and they are biting in some of the most inappropriate places and the bites itch like CRAZY.
• Why don't people smile when they're exercising?  At least once during whatever exercise class I'm taking, the instructor will remind us to smile.  "It's fun to exercise, woo hoo!"  "With this move, the corners of your mouth should turn up."  The most miserable appearing, to my mind, are runners.  As I walk around Lake Harriet or share any other path with runners and cyclists, those runners are about the most intense looking group on the planet--intense as in how soon can I finish this nausea inducing activity?  Some of them run with a fluidity and grace that I admire.  They probably came out with their arms and legs in a rhythm that those of us who don't have this can only hold in respect.  Actually their facial expressions are often serene, as if they are in possession of a secret those of us who don't hear the pounding of the pavement can't understand.  Yet there are others who really, truly look as if they are being eviscerated while pushing themselves along the path.

My dad was 80 1/2 when he died.  His health had steadily gone downhill and he experienced complications from COPD and Peripheral Artery Disease.  At one point, he expressed concern that I was going to aerobics classes (this was the '80's).  He was certain I was wearing out my joints.  I told him that I really enjoyed working out and I felt so much better afterward (the runner's high, I know.  All those grimacing joggers are actually being flooded with endorphins, so internally they are happy, happy, happy.  I wouldn't know.  O'Briens don't run.  We are hell in the water, not on the land.)  I suggested to my dad that he might like to start walking to improve his mobility and balance.  No, he replied emphatically.  "Have you every seen a happy jogger?  I see those son of a bitches running down Lake Shore Drive.  (His office was on Michigan Avenue in downtown Chicago.)  Not one of them is smiling."

Dad, you were right.  Joggers not smiling?  Something that makes me go Hmmm.

Cooking:

I see that the NY Times will now be charging to subscribe to their Cooking page.  That makes me go Hmmm.

I made a quite yummy pork dish that did not come from the NY Times page.  You would like it.  Very easy and uses all those delicious herbs that hopefully you are growing in your garden.  I had some pork tenderloin so I googled recipes for same and configured the following.

--1-2 lbs. pork tenderloin, sliced into medallions

--1 onion, sliced into rings
--2 cloves garlic, chopped.  I seldom use less than 2 cloves of garlic in any recipe calling for garlic, often a couple cloves more.

--1 c. sour cream

--2 T flour or Wondra

--1/2-1 c white wine (I actually typed whine first)

--Fresh herbs, any will do.  I used rosemary, sage and parsley, really liked the sage.

--Mushrooms might be a nice addition, if you care for mushrooms.  Saute them with the onion.  Same with spinach, which I have been adding to quite a few of the skillet dishes I cook.  Wilts easily and adds some color.
--Most of the recipes I looked at called for a tsp or more of mustard, so there's another option for you to add to the sauce.

1. Melt butter or a combination or butter and olive oil in a skillet.
2. Saute the onions and garlic until the onions are soft.  
3. Meanwhile, dredge the pork medallions in some flour, seasoned with salt and pepper.
4. Brown the medallions.
5. Add the wine (did whine again!) and the herbs, chopped to whatever consistency you prefer.  Simmer for about 1/2 hour or until the pork is cooked through.
6. Mix the 2 T of flour into the sour cream.  Add to the pork, stir until a sauce forms.
7. Serve over rice or noodles.