Pork Tenderloin with Beets and Pears

What you'll need:
-however many boneless pork loin cutlets you want
-2 beets
-1 pear
-butter
-cinnamon
-brown sugar
-"Stonewall Kitchen" Vidalia Onion & Fig Sauce
-vinegar

Start with the beets. I boiled them which takes about 30 minutes. You can also bake them which takes longer. Pour some vinegar in the boiling water so preserve the color of the beets. You'll know they're done when you can stick a knife in them and they're tender. When they're finished boiling, peel or cut off the skin, remove the root and stem. **Leave about an inch of stem and the whole root when cooking!!

Marinade the pork in the fig sauce or just pour it in the pan when cooking the meat. I did both. That takes about 15-20 minutes (the cooking).

While you're doing that, skin and cut up the pear into small pieces, equivalent to the piece size of the beets. Start with the butter, sugar and cinnamon in the pan to create a nice glaze and throw the pears in. Cook until soft.

That's about it! Mix the beets and pears together like a salad and serve with the pork. Then, eat it.

Hamburger Scramble..ger

Here's a mceasy one for those who just got home at 11pm and all you ever wanted was to eat 2 hours ago.

What you Need:
*ground beef (i prefer sirloin)
*cheese of your choice (i choose american)
*elbow macaroni
*ketchup
*an onion


Basically, just dice up that onion and throw it in with your seasoned meat as the pasta is just about done. I threw in a little butter with the pasta so it wouldn't dry up. Then use more cheese than you think and as it melts (because you're stirring it) add the meat.

There ya go! Because I'm from the Midwest, nothing tastes better with cheese than ketchup. (I was also inspired to add it to add more flavor).