Thursday, March 19, 2009

I am not Southwest Airlines

Somebody has apparently given out my cell phone number to people, saying it's the number for Southwest Airlines' baggage claim in OKC.

I've received 4 phone calls since Tuesday of angry people looking for their luggage. On one call, as I was tried to explain to an elderly woman that I'm not Southwest, she abruptly ended our call by saying, "I'm getting a headache. Bye."

Another elderly woman (perhaps the same one) left a voicemail for me about her luggage.

I got a phone call yesterday from a man that went like this:

Me: "Hello?"

Confused Man: "Is this Southwest Airlines?"

Me: "No, sorry. This is a cell phone."

Confused Man: "A cell phone for Southwest Airlines?"

Me: "Um, no, a personal cell phone."

If the phone calls continue today, I think I'm going to call Southwest Airlines myself. Sheesh.

Monday, March 02, 2009

Me v. pork loin

Last night, I ventured into making a new recipe, and the whole time I kept thinking how I wish I had taken home economics, could ask Pioneer Woman for help, or had a webcam to Skype with my dad and ask his advice.

What, you ask, could be so puzzling?


About a month ago, pork loin was on sale at the grocery store. Still doing the Grocery Game, I was a good little shopper, bought some, used half for an immediate recipe, and put the other half in the freezer.

I guess I had this same struggle with the pork a month ago, but conveniently blocked it from my memory.

Anyway, last night I use half 2. Trying to be healthy, I'm trimming the fat off. And trimming. And trimming. I realize there's this gross sinewy stuff that runs through the middle of it, and in an effort to take that out (ewww), I divide the loin in two long pieces. Not good since I was going to slice it.

In the midst of all this, it occurs to me: should I have taken this to the butcher counter at the grocery store? Do people actually use the butcher at the grocery store?

And what's with the two pieces I've now created? They look distinctively different. One is a small, darker piece, and the other larger, lighter piece.

I also realize, in the past, I had purchased pork tenderloin and didn't encounter such troubles. Huh. Note to self: buy only pork tenderloin. Apparently this is different than just plain ol' loin.

Then I move on to cooking it. This is struggle #2. Growing up, if pork chops weren't nasty gray, rubbery, and tasteless, then they weren't fully cooked. I know they say you don't have to cook it so long anymore, and it's OK if it has a trace of pink, but I couldn't do it. I cooked the medallions, removed them from the heat, saw the pink, and threw them back in the pan.

The result: pork medallions that instead were size of coins. A smidgen of pink still left in a piece or two. I ate my plate and silently prayed I wouldn't be sick in four hours.

And hey, I lived to tell my story.