My machine crashed, and I lost another superexciting 
recounting of yummy and not so yummy things I've tasted
lately. Ah, well, gone forever, so I decided to inquire
about this Lawrence Sanders guy.

So I slogged through the rather too long Third Deadly Sin,
egged on by the promise of lots of food, but eventually found
the descriptions of the sandwiches almost as nauseating as
those of the rather gruesome murders. I found his pairing of
bouillabaisse with Muscadet to be a good one, the wine nicely
scouring the palate after each bite of rich-flavored soup,
but otherwise, not so much - something to offend everyone,
one might say, with his terrible stereotypes of Jews, Chinese,
feminists, Dagwood sandwiches, and cops. At least he's an equal 
opportunity insult comedian. I still do want to get a handle
on his brain and why he was one of the most popular mystery 
writers in the '60s and '70s. Anything you can recommend?
Preferably one in which he visits Pierre au Tunnel, a place
I walked past a zillion times but never stopped in. 

Complaint (not just about this author but about most of them):
when someone is described as "intelligent," why does that 
automatically mean that they're a dolt? Referring most in this
case to the Chief's wife Monica or whatever it was. Just from
his descriptions of the women in this book, it would appear
that he hated them. Surprising that he lived with some broad
for decades.

Grilled pork tenderloin with mojo marinade
Categories: Latin, main, Illinois, Floridian, marinade, Cuban
Yield: 12 servings

6 cloves garlic
1 Tb coarse salt
1 Tb ground oregano
1 ts freshly ground pepper
2 pork tenderloins, about 1 lb each
2 oranges, juice of
2 limes, juice of

1. Mash the garlic, salt, oregano and pepper into a 
paste with a mortar and pestle or pulse in a food 
processor. Rub the mixture over pork. Transfer pork 
to a food storage bag. Add juice; seal. Turn to 
distribute juice evenly. Refrigerate at least 4 hr. 

2. Prepare grill. Remove tenderloins from fridge; 
discard marinade. Grill pork, turning often, until 
browned and firm, about 25 min for medium doneness. 
Let rest 10 min before slicing.

Berta Navarro, Cafe 28
via Chicago Tribune 6/23/2004
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