I'm Hoping Your Glass is "Half-Full" This Weekend

If you are a "glass-is-half-full" kind of person then you might view today as the last day of winter. I think that is a positive spin on tomorrow being the first day of spring. Here in the mid-south we've had an unusually cool and wet winter as predicted by the weather service experts and the Farmers Almanac. But, as I write this, the sun is shining, the skies are blue, and we even have the back door by the kitchen open to let in the spring-like breezes. Yesterday at lunch I went out to Shelby Farms for a mid-day run. It was wonderful seeing so many people out running, walking, sitting on blankets reading, and even a few young folks flying kites. People were variously dressed in shorts and tee shirts, sundresses, and sleeveless tank tops, with winter-pale limbs swinging and swaying in the purple weed dotted fields and up and down the running trails throughout the park. We were as lively as the daffodils and irises springing up from the moist dark ground swaying in the breezes, or the teal headed ducks bobbing along on the waves of the ponds and lakes along the trails.

It seemed an impromptu gathering to welcome back the life of spring and summer from the cold and listlessness of the passing winter. But alas, another cool front is due to come in tonight and leave us with a cloudy Sunday with a high of 50. This time of year teases us so cruelly with tastes of spring and then throws us back into the cooler of winter storage. But, trying so hard to be a glass-is-half-full person, I can remind myself that these bolts of cool weather are surely numbered for this season. Maybe a layer or two and a jacket will be needed for my long run on Sunday, but here's hoping afterward I'll be able to put them away until I'll happily be putting them on again in October. Another reminder that the seasons of life are truly a blessing: what we grow tired of one day, we can relish somewhere down the road. What a wonderful gift.

Here is one of Kristy's masterpiece recipes. If you are having a party to celebrate the arrival of spring, or the basketball tournament, or just to enjoy your friends and family this weekend, give this a try.

Pork Roll-ups serves 2 main servings or serve as appetizers

Ingredients:

Pork Tenderloin, sliced into 6 1/6" portions (see recipe for Dijon cutlets for tips on choosing tenderloin, and slicing)
Dijon mustard
1 stick of unsalted butter
2 cups of panko crumbs
3 slices of swiss cheese

Pound pork slices into scaloppini
Thinly spread Dijon mustard on each chop
Add 1/2 slice of Swiss cheese to each chop
Roll and secure with a toothpick
Roll in panko crumbs pressing crumbs into surface
(for extra breading dip in egg wash then roll in panko crumbs)
Melt butter in large non stick pan
Brown pork rolls on all sides and transfer to oiled, non stick baking dish
Bake at 450 for 8-10 minutes

If serving as an appetizer serve with extra Dijon mustard for dipping
If serving as a main dish, slice and place on a bed of pasta with Dijon sauce

Here's hoping that whether your glass is half full or half empty, it is filled with a good wine, and you are surrounded by good friends this weekend.