Now? Not Yet?

[Note: This is a Michael Jackson-free post. Who cares what a food blogger thinks about Michael Jackson?]

Despite my resistance and disbelief and foot-dragging refusal, time marched on and I turned 40. So here's my question - am I old enough to be crotchety? I would LOVE to tell these young'uns to pull their damn pants up, that flip-flops are not appropriate office attire, and a faux-hawk looks completely ridiculous. Real mohawks look only slightly less ridiculous, but at least the person committed to it.

Once I've had some time out of the sun and a refreshing iced tea I still know that droopy pants and flip-flops and bad hair are UGH, but I'm a lot less likely to say so.

The same heat that is bringing my brown-eyed Susans to bloom and (hopefully) makes my vegetables grow is also driving me away from the kitchen and out to the grill. Last night I had the thrill of making a bruschetta with tomato, basil, and oregano from my own garden, and using it to top grilled chicken and zucchini. YUM. I'm really hoping these vegetable plants decide to help me out by, like, producing something edible. I've got 3 kinds of tomatoes, okra, yellow squash, jalapenos, and herbs going - we shall see.

The grill is a godsend in the heat, not in the least because Sweetie likes to tend the grill while I sit inside in the air conditioning and sip iced tea or a nice Pinot Grigio.

Grilled Herbed Pork Tenderloin
Cooking Light, 2006

1/4 cup fresh oregano leaves - yes, fresh
1/4 cup fresh sage leaves - yes, fresh
1/4 cup fresh orange juice - bottled is fine
2 tbsp honey (the recipe calls for 1/4 cup, which I found much too sweet. Your mileage may vary)
1 tablespoon coarsely ground black pepper
2 tablespoons grated lemon rind
2 tablespoons grapeseed oil - I'm not really sure what it is besides something that would take up even more space in my cabinet. Regular vegetable oil is fine.
6 garlic cloves, peeled
2 (1-pound) pork tenderloins
1/4 teaspoon salt
Cooking spray

1. Combine first 9 ingredients - oregano through garlic - in a blender or food processor. Process until almost smooth. Pour mixture into a large heavy-duty zip-top plastic bag. Add pork to bag and seal. Marinate in refrigerator 2 hours, turning bag occasionally.

2. Prepare grill.

3. Remove pork from marinade. Discard marinade.

4. Place pork on grill rack coated with cooking spray. Cover and grill 25 minutes or until a thermometer registers 160 degrees, turning pork after 15 minutes. Let stand for 10 minutes before serving.