Friday, November 24, 2017

Represent: Funny Friday

Today’s post is this month’s Funny Friday, a regular feature published on the last Friday of every month. Funny Friday is a collaborative project. Each month one of the participants submits a picture, then we all write 5 captions or thoughts inspired by that month’s picture. Links to the other bloggers’ posts are below, click on them and see what they’ve come up with. I hope we bring a smile to your face as you start your weekend.

Funny Friday:a multi-blogger challenge, one picture, five Captions,  | | #MyGraphics

 Here’s today’s picture. It was submitted by Minette of Southern Belle Charm.

Funny Friday, a multi-blogger picture captioning challenge. Picture by Minette of Southern Belle Charm | Featured on | #funny #laugh

1. Dog to owner: What? You said "staycation", right?

2. Dog to owner: Well, maybe you should have given it some thought before you named me Rover Van Winkle.

3. Dog to owner: You mean we get to do this every day? I think I'm liking this whole retirement thing. Works for me. 

4. Dog to Owner: What am I doing? Haven't you ever heard the saying "it's a dog's life"? I'm representing. It's a tough job, but someone's got to do it.

5. Owner to dog: What part of "walk" do you think this is? 
Dog back to owner: Well, we were in the house. Now we're out the door. And down the stairs. And into the yard. Halfway to the sidewalk, even.


 And now for something yummy: 

Tomato Crusted Pork Tenderloin, marinated in a tomato and wine sauce then either baked or grilled, for an easy weeknight dinner. | Recipe developed by | #recipe #dinner #pork

Tomato Crusted Pork Tenderloin

Click on the links below and let some other bloggers make you smile:

  Cognitive Script 
The Bergham Chronicles
Southern Belle Charm
Bookworm in the Kitchen

Baking In A Tornado signature/logo | | #MyGraphics

Tomato Crusted Pork Tenderloin       

1/3 cup tomato paste
3 TBSP white wine
2 TBSP olive oil
1 TBSP dried minced onion
1 clove garlic, minced
1 TBSP Italian seasoning
approx 1 1/2# pork tenderloin

*Whisk together the tomato paste, white wine, olive oil, minced onion, garlic and Italian seasoning. 
*Place tenderloin in a freezer bag. Pour the marinade over the tenderloin and manipulate so the meat is entirely covered with marinade. Seal the bag and refrigerate overnight. 
*Oven baking: Preheat oven to 375 degrees. Cover a baking pan with tin foil. Remove tenderloin from the marinade. Lightly grease a large skillet, heat to medium and sear all sides of the meat. Move the pork to the baking pan and place in the oven. Bake for about 30 to 45 minutes or until the internal temperature has reached 155 degrees.
*Grilling: Preheat your grill to about 450 degrees. Place the pork on the grill and lower the heat to medium. Cook for approximately 30 minutes, turning every 10 minutes. Be sure the internal temperature reaches 155 degrees.
*Allow the meat to rest for 10 minutes before slicing.


  1. I think the dog ate to much yesterday! Can’t wait to try this pork loin!

    1. I think Duke did, that's pretty much what I looked like last night!

  2. Guess what I want for grilling season. No, wait, that's not until next May. That sounds so yummy! Alana

    1. We're die-hard grillers, we shovel the snow off of our deck to get to the grill!

  3. Bwahahaha!
    Cute picture and great captions!
    My first thought was: Dope on a rope!

  4. Those are all so Duke! I love them Recipe looks yummy, saving for Mike to make when it's warm again.

    1. Duke's such a good sport, letting us all talk about him this way.

  5. Duke is def. on vacation, he lives a charmed life. My big old dumpling!

  6. Rover Van WInkle...LOLOLOL

    Well it is a staycation, too funny


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