Welcome soon to be So Very Clever readers. I hope you were able to catch me this morning on ESPN Austin with Erin Hogan. If you did, here are the recipes I mentioned on the show. Enjoy! Just print them out and hand them off to the So Very Clever Guy’s Girl in your life. If she looks at what you’re handing her like it’s a used bed pan, you have two options: Get a So Very Clever Guy’s Girl- or steer your girl to this blog so she can learn some tips for becoming a Guy’s Girl.
1 package of pork tenderloin (should contain two tenderloins)- not pork roast
20 tortillas of choice (use whole wheat from Central Market if you are health-conscious)
HOW TO PREPARE THE PORK
The great thing about this dish is the pork can be grilled or baked (either way, pork should always end up at 170 degrees). If baked- go with an oven temperature of 350 degrees. Season pork liberally with salt, pepper, garlic powder and cumin. Once cooked, slice and serve hot or cold with tortillas.
1 head of green cabbage
1/2 each red, yellow and orange pepper (you can use the other half from Texas Caviar – see below)
1 bunch of cilantro
1/2 red onion
1 bottle of Kraft Original barbecue sauce
1/3 cup Kraft Light Mayo reduced-fat mayonnaise (or regular fat, if preferred)
1 packet of Splenda
HOW TO PREPARE THE BBQ COLE SLAW
Core the cabbage and slice ultra thin (shred). Julienne the peppers.Cut the japs into rings- core if you don’t like the heat.Coarse chop the cilantro after rinsing.Slice half of the red onion- thin. Add the Splenda, a dash of white pepper and a generous portion of the barbecue sauce to the mayonnaise Now, if you want to doctor your Kraft Original barbecue sauce- add to it-
Garlic powder -1/2 tsp
Worcestershire sauce – 1 tsp
Tabasco- a liberal dash, based on taste, for heat
Cayenne pepper – 1/2 tsp
Chilli powder – 1/2 tsp
Feel free to use your favorite barbecue sauce instead. Mix this well and pour over the cabbage mixture. I use my hands to make sure it is well coated. Refrigerate until ready to serve.
(having nothing to do with fish or fish eggs)
This fantastic recipe was introduced to me only last year by Charter Member of the Clever Tribe, Julie. Born and raised in the Dallas area, she has exposed this Yankee Clever Girl to all kinds of fabulous cuisine.
2 cans of black-eyed peas (no bacon), rinsed
1 can of black beans, rinsed
1/2 each red, yellow and orange pepper, diced
1/2 red onion, diced
3 pickling cucumbers, unpeeled and diced bite-size (be sure to wash well first!)
Your favorite Italian dressing- I like to make Good Seasons (red wine vinegar and oil)
1 tomato, diced (I add this at the last minute before serving so the tomatoes hold their shape and look fresh)1 bunch cilantro – rinsed, picked and chopped coarsely (I like to add this right before serving because it looks nicer)
HOW TO PREPARE TEXAS CAVIAR
In a large bowl combine the black-eyed peas, black beans, peppers, onion and cucumbers, plus as many jalepenos as desired. Add ¾ s of a bottle of your favorite Italian dressing. I am partial to making Good Seasons in the little glass cruette. When you make it healthy, use 2/3 red wine vinegar, almost a third of heart-smart oil (I like Enova) and a splash of water- plus seasoning packet.Shake, then pour over your Texas Caviar. Stir in tomato and cilantro. Chill and serve with a variety of chips- the baked Scoops from Frito-Lay are perfect.
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OK, Clever Tribe- I’m now responding to the “Where TF have you been”s. As I recall, I believe in May, I made clear I was coming into a season that would prevent me from posting daily. I’m in the final editing stage of “Consumed.” I’ve been filming the trailer for the novel, creating the website for my fiction, reworking the So Very Clever platform, and shooting author interviews and podcasts (please don’t ask me what these are- I’m filming them and still have NO idea). I’ve been doing research to position my children’s book series with the right agent/publisher, researching Book Two (as yet, unnamed) and managing Clever.
Because I felt I wasn’t busy enough (don’t forget I’m a professional photographer)- I decided to become a contributing sports writer for Bleacher Report- the most well organized online sports magazine I’ve seen. Now, don’t expect me to spew facts, figures, stats or numbers- why? Because none of that matters when the two teams take the field. Emotion is a factor, coaching is a factor, if your dad is kind of famous seems to be a factor, politics- it’s just not as easy as your batting average. Life is coming at me right now- up to 105.4 mph (football, baseball and then hockey beats baseball by .4) so I have to stay on top of things. You will be happy to know, Bleacher Report was open to my So Very Clever method by which to immerse women into the sports realm, so … I have decided (after consulting my wise counsel, Erin Hogan from ESPN Austin) to do a twice weekly “Top Five Clever Topics for Guy’s Girls.”
As is typical with So Very Clever- I am going to give you the broad strokes- this will get you by and allow you to generate intelligent and insightful conversation, but I would recommend you do a little more research if the men/man in your life is a big fan of one of the teams in an upcoming game. I will run similar content here, but would rather you read at Bleacher Report- they are watching me.
Again- bored here- nothing to do, so I agreed to be a weekly contributor on the Bud Light Morning Rush with Erin Hogan on The Horn in Austin. That is if they decide I am worthy after my first segment today.
Clever Girls can capitalize on an at-home game day by wearing something a little sexier- a higher heel, because you won’t be beating a path to a stadium or tailgate party- a tighter jean, because you will be up and down- and maybe short sleeves. You don’t have to worry about humidity, so go ahead and whip out the flat iron. I prefer curly- big surprise.