David's High School Graduation

 David and his cousin graduated high school on Saturday the 27th of May. The JROTC with the colors opened the ceremony.

David is behind the three gold gowns I will try to get a closer picture, but it is blurry.

Not a very good close up but it was the best I could do. I accidently deleted the picture of him receiving his diploma.

David with his cap and gown and his diploma. I have a better photo.

Here is the better photo.

David and his Grandparents Ansley. They came up from Utah to see him graduate.

David with Mike and myself. This was a long trip for him, and we are so proud of him.

You are probably wondering why there is another name on the cake along with David's. Well, he graduated with his cousin, and we wanted to honor them both.

The two newest high school graduates in the Payne Family. Kydon and David. We are so proud of both of you. Here is to the future.

Pork Tenderloin Medallions and Balsamic Reduction Recipe

 

I made this the other night when I was off and was able to spend time cooking. This is a quick recipe and very good. I got this recipe from the Cooking Light Magazine, July 2011 issue. Here is what you will need for this recipe and the directions on how to fix it.

1 tablespoon olive oil

1 tablespoon minced shallots (I didn't have shallots, so I used a green onion instead)

1 garlic clove, minced.

1 cup balsamic vinegar

1 1/2 teaspoons sugar

1 teaspoon chopped fresh rosemary (I didn't have fresh, so I used dried)

1 teaspoon Dijon mustard

cooking spray

1 (1-pound) pork tenderloin, cut into 12 slices

1/2 teaspoon salt

1/2 teaspoon black pepper

Directions:

1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next three ingredients; cook until reduced to 1/2 cup.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

As you can see, I made asparagus and white and wild rice to go along with it. We really enjoyed this meal and hope you will give a try. It felt great to be able to get back to cooking.