Taco triumph

Taqueria del Sol is no secret to Atlantans, but in case you haven't tried it, these are some seriously good tacos. Soft tortillas contain fresh, delicious ingredients made to order. The fish was so tasty it demands a repeat, the carnitas were good, but I'll try another option next time. We started with the salsa trio is also--a must. Yes, charging for chips and salsa is usually a capital offense, but these salsas are worth it. Not just for the chips they come with, but to add to the tacos as well. Taqueria del Sol deserves a place in your regular restaurant rotation.

Holiday Pork at home

Speaking of cooking at home, file this pork tenderloin recipe under "cook and eat tonight." The aromas that waft from the Jim Beam marinade instantly turn on salivation. We'll call it salvation by salivation. Or not.

I was fed a version of this on Christmas and found this recipe online and repeated for New Years Eve. I'm not sure where the sauce came from, so for now, we'll call it "PeeWee's Creamy Chive Mustard." Where did I get that? PeeWee is my grandma. It's a creamy chive sauce with mustard. So there.

Pork Tenderloin in Bourbon sauce

Ingredients:

* 1/4 cup Kentucky Bourbon
* 1/4 cup light soy sauce
* 1/4 cup packed brown sugar
* 2 large cloves garlic, chopped
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
* 2 teaspoons Worcestershire sauce
* 1/4 cup vegetable oil
* dash hot sauce
* 2 pork tenderloins, about 1 1/2 to 2 pounds

Creamy Mustard sauce:

*1/3 c Sour Cream
*1/3 c Mayo
*1/2 tbs dry mustard
*1 tbs finely chopped green onion
*1 1/2 T vinegar

Preparation:
In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger,
Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

Mix up the mustard sauce in a seperate bowl and spoon on top of pork.

Serves 6.

To add paprika, turn to page 31

Eating out is only half the battle. Ok--that makes no sense--oh well, when in Rome... But as good as the restaurants are here in ATL, eating out every night is like surrendering your liberté de gastronomie. Eating at home is work, of course, so you're also surrendering your libérer le temps de paresseux (that's freetranslation.com's translation for "freedom time of sloth." Take it or leave it. I'm not French.). And sure, buying all the ingredients for some recipes costs more than a fancy dinner for two, but you have leftovers, and memories. Money can't buy you memories. And you can enjoy the whole experience in your sweatpants. Talk about memories... sweatpantsy memories.

When you combine beautiful photography and tasty recipes like the ones at HeartSpoon and Smitten Kitchen, how could you not want to cook your own adventure? Just keep your sweatpants out of your photos.

Pick a recipe and fire away.

My faves:

Heartspoon
These cookies are fantastic. I've even screwed this recipe up and the weird looking result was still tasty.

Smitten Kitchen
Making your own crackers is a BLAST. Make these parmesean cream crackers and tell people you've made them AFTER they start munching away.