Eggnog - again, by Not Suzanne
for 96 oz., or lots for 12 people
9 eggs, 2 pt. cream, 4 c. brandy, bourbon or rum
1/4 t. salt & 1/2 t. cream of tartar & 1 T. cornstarch
cooking thermometer and 2 very large cannisters or mixing bowls

Yolk mixture:  beat yolks until light.  Add 1 T. cornstarch (avoids curdling).  Add 2 pts. + 1 c. cream.  Cook in microwave, stirring frequently, until it reaches 175 degrees.  Add liquor and refrigerate. 

Whites:  beat to foam them, then add 1/4 t. salt & 1/2 t. cream of tartar.  Then beat until they make stiff shiny peaks.  On stovetop cook 1 1/2 c. water and 4 c. sugar.  Do not stir until it is clear.  Then cover pan and boil rapidly.  It will form bubbles and thicken.  Then uncover it and boil it until it reaches 238 degrees.  Then stream the hot mixture into the whites while beating them.  Beat for 5 more minutes. Mix the yolks and whites. 

Maybe add nutmeg.

Braised Pork Tenderloin by Not Suzanne

My apologies to Suzanne, whose identity usurped my Chez Toby access on MY computer.  I shall remain nameless.

M bought us 2 1.7 lb pork tenderloins at Safeway.  I sliced a largish sweet onion and sauteed it in olive oil, probably for 45 min. or more.  It had begun to caramelize.  Reserving the onion and the oil, I switched the pan to roasted almond oil and sauteed 3 large sliced, peeled Fuji apples until they were starting to crisp and brown.  I reserved the apples and that oil with the onion.  Then on medium high I browned the peppered tenderloins in a small amount of olive oil, turning them 3 times.  Then I added the reserved apples, onions and oils, about 3 T. balsamic vinegar, and enough vegetable stock to come half-way up the tenderloins.  I reduced the heat to medium low and cooked for about 30 min.  I think I forgot to add cinnamon.