Maddie, the Amazing Barking Dog, got nicked at the groomer's this week. We took her early in the morning and forgot to brush her out so we were wondering if we would get hit with the extra eight dollar tangle charge. She came home sporting pink bows and scarf (they haven't given her a scarf in years) and a matching pink bandage. And guess what - no extra tangle fee. Thanks, Maddie, for taking one for the team.

Our neighborly neighbors invited us up to their lake house this afternoon. We had a fun time and the lovely Beth (of Beth and Andy -newlywed couple fame- see below) beat all the men at cards. Thanks neighbors!

Last week I talked about patronizing the meat mobile that's parked at the bank on Fridays and Saturdays. I did not get down there this week to purchase any more of their products, but I do want to talk meat a little more this week - specifically speaking about the Sam's Club Gourmet Spinach and Asiago Cheese chicken sausages. They're spicy and flavorful , gluten-free and only (here's the good part) 110 calories. You might want to give them a try.

Recipe of the Week: In honor of Bob's upcoming birthday, I fixed a beef tenderloin roast Saturday night. There is nothing like beef tenderloin. It's such good meat that you don't have to do much to it. I always serve it with a delicious Bearnaise sauce - definitely worth the effort it takes to prepare it. You can find the recipe for the sauce in the December 07 posts. The roast should be at room temperature when you put it in the oven. I usually rub it with cooking oil and sprinkle it with cracked pepper, but this time I prepared it according to the directions in my Land O Lakes Country Heritage Cookbook (a really great book).

Beef Tenderloin

3 to 3 1/2 pounds beef tenderloin

2 tablespoons butter, softened

1 teaspoon white wine vinegar

1/2 teaspoon finely hopped fresh garlic

Brush the tenderloin with the butter mixture: place on rack in shallow roasting pan in a 425 degree oven. Bake for 20 to 25 minutes or until meat thermometer reaches 140 degrees (rare) 160 degrees (medium) or 170 degrees (well done). This goes very well with the Bearnaise Sauce. I also served rosemary and garlic red potatoes. That recipe is on here, somewhere.

"Why do people in ship mutinies always ask for "better treatment"? I'd ask for a pinball machine because with all that rocking back and forth you'd probably be able to get a lot of free games." Jack Handey