i roughly chopped one big fennel, cored and quartered 2 apples (forgot which kind but you should get ones that hold their shape and don't cook into mush), peeled and quartered 3 small red onions.
browned the tenderloins on high heat two at the time. after browning all the meat, quickly browned the fennel and onions, took them off, put the meat back...
...then placed vegetables on top, poured in ½ cup white wine and 2 tbsp cider vinegar and left to slowly simmer (on the wood burning stove) for 40 mins...
...no salt, no pepper, so good. i think i originally got the idea for pork/fennel/apple from either bon appetit or eating well -magazines. i also noticed that monika had made some. monika's pictures are so much nicer than mine...
woods around the cottage are a wonderland for the dog, as we can let him run all he can. the snow hides small creatures...
...that might...
...just might...
...nah, no mice this time.
i think the dog looks like a mongoose sitting like that, but those two hold their hands/paws like that quite often.
after feeding the dog we need to put him on the runner because after two days at the cottage he starts to get a little wild and we would have hard time catching him. the dog has figured out how to open the door, one night he managed to escape as we had forgotten to lock it...we woke up to freezing breeze, door wide open and the dog gone...breakfast brought him back.
the lake hasn't frozen yet, though the water sure looks very cold. unusual but not unheard of for the lake not to be frozen in january, goes to show how mild a winter we've had, so far.
old fish trap collecting snow.
back at the shack...i just love those pinkish shades of winter lights.
