Book Confessions of an Ex-Ballerina

Ingredients

Optional

▢flour tortillas, for tacos
▢diced avocado
▢pico de gallo
▢cilantro, for garnish

Prep the pork. Cut up the pork tenderloin into small bite-sized pieces and season it with salt and pepper; set aside.
Sauté the aromatics. Heat the cooking oil in a large skillet set over medium-high heat. Add the diced onions to the heated oil and cook for 2 minutes. Stir in the garlic and cook for 15 seconds or just until fragrant.
Cook the pork. Add the diced pork to the skillet; season with brown sugar, oregano, chili powder, and cumin. Cook, stirring frequently, for about 10 minutes or until the pork is cooked through.
Add the orange juice and lime juice. Stir in the orange juice, then continue stirring and scraping up the browned bits from the bottom of the pan. Add the lime juice and continue to cook for 2 more minutes.
Finish and serve. Remove from heat. Taste for salt and pepper and adjust accordingly. Serve the pork in tacos, burritos, over rice, and/or on salads.

Ingredients

Quick Pickled Carrots and Cucumber

1 cup water
1 cup Apple Cider
1 tablespoon Honey
1 teaspoon Salt
2 small carrots, peeled into ribbons
1 small cucumber, peeled into ribbons
3 (1-inch) peeled slices fresh ginger

Crispy Gochujang Tofu

1 brick (12 oz) extra-firm tofu, pressed for 30-60 min and cut into 1/2-in cubes
1/4 cup Corn starch
Kosher salt and pepper
3 tablespoons Veggie oil
1/4 cup Gochujang
2 medium cloves garlic, minced
1/4 cup honey
2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
1/4 cup soy sauce
1 bunch green onions, cut into 1-inch pieces
Steamed rice, kimchi, and sesame seeds for serving

Instructions

Quick Pickled Carrots and Cucumber

Whisk water, apple cider vinegar, honey, and salt in a large jar or container until honey is dissolved. Add carrot, cucumber, and ginger submerging in the liquid. Screw lid on jar or container and allow to sit 30-60 minutes at room temperature (or refrigerate overnight).

Crispy Gochujang Tofu

In a medium bowl, toss tofu with cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper until evenly combined.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and sear on all sides several minutes until crispy. Drain on paper towels.
In a medium bowl, whisk gochujang, garlic, honey, brown sugar, vinegar, and soy sauce until smooth.
Pour sauce into same pan used for tofu and bring to a simmer over medium-high heat, stirring occasionally until thickened and bubbly. Fold in tofu and green onions until tofu is evenly coated and green onion is wilted. Season tofu with salt and pepper to taste if needed.
Assemble bowls by spooning rice into serving bowls and topping with gochujang tofu, pickled carrots and cucumber, kimchi, and sesame seeds. Serve bowls immediately and enjoy!

Ingredients

2 pounds (900 g) waxy potatoes (Yukon Gold or red potatoes)
6 slices thick-cut bacon
1 small red onion, finely chopped
2 tablespoons fresh dill, chopped
3 tablespoons apple cider vinegar
4 tablespoons vegetable or canola oil (or olive oil)
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
Salt and pepper to taste
1 tablespoon fresh chives, chopped (optional)

Instructions

Wash 2 pounds (900 g) of waxy potatoes and place them whole in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender when pierced with a fork. Drain in a colander and let cool slightly.
While potatoes cook, cut 6 slices of thick-cut bacon into small pieces. Heat a large skillet over medium heat and add bacon pieces. Cook until crispy, about 6-8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to paper towels to drain.
Carefully pour off all but about 3 tablespoons of bacon fat from the skillet. Lower heat, then whisk in 3 tablespoons apple cider vinegar, 4 tablespoons vegetable oil, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Stir well to combine, then season with salt and freshly ground black pepper to taste.
While the dressing is warm, peel potatoes if desired (skins can be left on for texture), then slice into 1/4-inch (0.6 cm) thick rounds. Place potatoes in a large mixing bowl. Add 1 small finely chopped red onion, the cooked bacon pieces, and 2 tablespoons chopped fresh dill.
Pour the warm dressing over the potato mixture and gently toss to coat all ingredients evenly. The warmth helps potatoes soak up the flavors without becoming mushy.
Taste and adjust seasoning with more salt, pepper, or vinegar if needed. For extra freshness, sprinkle chopped chives on top before serving. Serve warm or at room temperature.

What I Read Last Week - May 11th

5 Stars

I had such a great time with The Shippers by Katherine Center. This one was exactly what I wanted from a feel good read.

Jojo is fresh off a terrible breakup but still has to attend her sister’s wedding on a cruise ship, which already feels like a lot. Then she finds out her high school crush is going to be there, and naturally, she decides to try and make him fall in love with her. What could go wrong? Pretty much everything.

You get all the classic tropes here like miscommunication and friends to lovers, plus a full cast of characters dealing with their own baggage. That’s something Katherine Center always does well. The backstories add just enough depth to keep things from feeling too light.

The story is messy in the best way, with plenty of chaos along the way, but it all builds to an ending that is completely swoon worthy.

This is the kind of book you pick up when you want something easy, fun, and still a little heartfelt.

Received an advance reader copy in exchange for a fair review.

4 Stars

This one is a wild ride. Our FMC just wants to prove she’s more than “the assistant,” and instead walks straight into a situation she very much was not invited to.

I was locked in for the first half, fully invested and turning pages fast. The second half slowed down a bit for me, but not enough to lose me. And the ending? Worth it.

Received an advance reader copy in exchange for a fair review.

5 Stars

This book has been all over my socials and I’m a little mad no one warned me I’d be crying at the end.

Mad Mabel by Sally Hepworth completely got me. Mabel is such a layered character, and her backstory quietly wrecks you. I went in expecting something lighter and walked out emotionally compromised.

Found family is a big theme here, and it just works. I loved that for her.

P.S. I'm still mad at all of you... lol.

5 Stars

I absolutely loved this cozy small town romance. The town has charm, the characters feel easy to settle in with, and the romance hit that sweet spot of heartfelt without trying too hard.

Everything about this read felt comforting. The kind of book that makes you want to move to a tiny town where everyone knows your business and somehow that’s part of the appeal.

If you’re looking for a cozy romance with heart, this one delivers.

5 Stars

I loved this book. Switching to a different pair of main characters can sometimes feel like getting handed the “off brand cereal” version of a series, but not here. This absolutely worked for me.

The tension, the politics, the emotional damage? I got pulled into these characters fast, and by the end I was way too invested in all of their terrible decisions. Exactly how I like my fantasy romance.

Also, somewhere along the way my brain permanently renamed this book The Inadequate Hair and honestly? I’m not recovering from that anytime soon.