I kinda like ducks. 

They waddle along on triple-E wide feet. They’ve been happily shaking their tail feathers since long before Jake and Elwood sang about it (sorry, not a Nelly fan).  Much to the chagrin of the most expensive, hypodermic-wielding, Hollywood plastic surgeon, duck lips look much better on ducks than they do on people. 

What I like most about ducks, though, is that they’re very determined to get what they want; and they’re masters at making it look easy. 

Ducks float on the water seemingly without effort, never revealing how madly they may be paddling just below the surface to stay on course. 

And that’s my goal. It’s not so much about fooling everyone else into thinking that I’ve got it all under control.   

Because I don’t. And I never will. 

But I’d like to think that , most of the time, I at least appear like I’ve got it together. I like that. It helps me feel more confident despite whatever day-to-day curve balls are thrown my way.

Whether I’m facing a big event or managing the daily routine, those unflappable little quackers inspire me to make every day “Just Ducky!”

(On the other hand, I wouldn’t mind having a lot less tail-feather to shake)

I admit, pork tenderloin isn’t exactly inexpensive; but every now and then it’s absolutely worth the splurge. This cut of meat is extremely lean, and there is virtually no waste. It’s also great for entertaining because it’s so easy and garners great reviews! I buy a double pack at the warehouse store and pop them in the freezer. Just thaw a package in the fridge for a day or two or in a sink of cool water for a couple of hours.

Whole pork tenderloin (it’s actually two pieces)

• Olive oil
• California-style Garlic Salt
• Greek Seasoning Mix and/or
• Steak Seasoning Mix

1. Preheat oven to 425° or heat up the grill.
2. If cooking in the oven, line a baking sheet with aluminum foil and oil or spray with non-stick spray.
3. Remove tenderloins from package and pat dry with a paper towel.Rub each tenderloin with olive oil.
4. Season both with garlic salt.
5. Season one with Greek seasoning.
6. Season the other with steak seasoning.
7. Tuck the thin, tail end of each tenderloin under and secure with a toothpick if necessary.
8. Allow to sit at room temperature about 20-30 minutes.
9. Cook about 30 minutes or until internal temperature in the thick portion of the tenderloin is 150°. (I know the current trend is for slightly rarer pork, but I just can’t go there).
10. Let the tenderloins rest on the counter about 10 minutes.
11. Thinly slice on an angle to serve.

Refrigerate leftovers.

Serve with with vegetables and polenta, mashed potatoes, or risotto for an amazing gluten-free meal.

Bonus: Slice leftovers into strips. Warm in a little butter over medium heat. Add a few tablespoons of your favorite barbecue sauce and serve on a toasted bun. Top with a slice of Muenster or Provolone cheese.

I find myself watching less and less daytime television. When I do watch, I rarely tune in to the talk shows. I have come to realize that I am somewhat (actually very) annoyed by the lip service that is paid to stay-at-home parents by much of the national media. The clichéd statement “It’s the toughest job in the world…” is repeated show after show.  But I just never sense any sincerity behind it.

Consider what these shows feature.  There is absolutely nothing that elevates or affirms the path stay-at-home parents have chosen. The most you get is the occasional “mommy makeover” which inherently suggests that you are not everything you should be. Not feeling any respect here.

When was the last time you saw a show about Homeschoolers that didn’t imply they are little more than religious zealots? Some of the sharpest, most self-assured children I have ever met were homeschooled. You would never guess that was even remotely possible based on talk show episodes.

Instead, they spend the majority of airtime on stories about balancing career and family. Hello…those folks aren’t home! The gatekeepers, for personal or philosophical reasons, really don’t want to affirm Domestic Commandos (aka SAHMs and WAHMs). If you think about it, it’s not all that surprising. This is not the path these individuals have chosen. And a fair number have no children at all, which is fine and probably a smart option for them.

But based on the general dismissal of all things related to being a Domestic Commando, it’s clear the gatekeepers really don’t care about our world and have their own agendas to promulgate. They make their living off of stay-at-home parents while considering themselves far superior. Maybe, if some of them read this, they’ll begin to understand why they have been losing viewers to Food Network, DIY, HGTV, Discovery and Pinterest.