Once a year, we have pork tenderloin for dinner. Last night was that night.

For twenty-four American hours, the meat marinated in a mixture of orange juice, lime juice, and organic “purchased by Marvie” grapefruit juice – and the zest of all three, olive oil which may or may not have been previously deflowered, garlic, salt, pepper, and some chili powder. It was pretty good.

If you have trouble finding the particular type of grapefruit, you might check with Marvie.

We went with our annual pork tenderloin because it was warm enough to grill. We got’r done early and ate as a fambly. I don’t think Owen gets the whole “sitting at a table I’m not tied to” thing.