By the 1840's, "To see the elephant" had become a catch phrase
meaning "to experience all that there is to see, to see all that can be endured,"
with the sense that after having "seen the elephant" there was nothing left to see.

For more information on prints contact Gene at: (916)985-3823 or e-mail at: genemendonca@gmail.com



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About Me

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I was born and raised in the Folsom, Californina area and retired from Cal Trans after working on Donner Summit for 32 years. I am a self-taught artist and enjoy drawing historic structures, mining landscapes, ghost towns, derelict boats, landscapes and trains. I use pastel chalk for most of my work, but also some pen/ink and charcoal drawings. The pastels are unique in the respect that they do not shed the chalk dust once framed. My studio/home in Carmet, just nort of Bodega Bay, is where I do most of my drawings. Although I have drawn most of my life, I recently rediscovered my passion for art. I have my pastels digitally reproduced in Sacramento and have a limited number of prints of each picture. My other hobbies are riding motorcycles, building model railroad layouts, chasing real trains and exploring ghost towns and old mining areas.

Gene's Music

SPECIAL PORTUGUESE CHRISTMAS BREAKFAST TREAT

Approx. 7 to 8 lbs fresh pork (loin)(lean)
Cut pork into 2" cubes (approximately)
Place in large bowl. Cover with brine made as follows:

Enough vinegar and water (2 parts water, 1 part vinegar) to cover meat completely.

To the brine add:
10 or 11 whole garlic cloves, crushed
3 tsp rosemary (either whole or powdered)
2 tsp thyme
2 tsp cumin seed
3 tsp pepper flakes (I substitute just plain pepper)

Add salt and pepper to taste (approx. a tsp or so of salt)
Pour brine over meat and stir completely. Stir occasionally while curing in brine.
Let meat stand in brine for at least 48 to 60 hours.
Pour off brine. Spices will stick to meat, but that's good.

Place meat in hot skillet and cook over medium heat, turning as required. Do not let meat get dried out. Season to taste again with salt and pepper.

Serve immediately while hot. M-m-mm-m-delicious! Eat with fresh buttered french bread (little sandwiches).

(I tend to error to the "long side" on the seasonings.) THANKS MOM!!!!!!

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