Even Kids Can Nest

Pink lip out, mad eyes

She's my eight-year-old daughter

And she's just like me

Home-cooked traditions

Our stories and attitudes

Are all in the mix

I believe my third-grade daughter, Eleni, is nesting. As I write this, she is sitting beside me sewing, repairing holes in a dress-up costume, a small rip in her favorite snuggle pillow, and she is fashioning a dress for a large stuffed bear. All I have to do is knot the thread for her.

We recently moved, and the first thing she wanted out of the boxes was her sewing kit, knitting project, and ingredients for her “yummy stuff.” The first two surprised me, because she has not touched either one in 6 months.

But the “yummy stuff” is family tradition. As a younger child, Eleni often watched as her older sister stirred up her version of comfort food-- a cocoa-based buttercream frosting that she ate, like pudding, from a bowl. Now the spatula has been passed to Eleni, and she also considers making and eating “yummy stuff” a process of pleasure and, on some level, relief.

Lately, Eleni’s cooking interests have expanded to helping me concoct meat marinades, and in knowing the difference between cuts of meat, such as pork tenderloin and pork chops. I like it that she wants to know more about the mechanics of her meals.

Fingers crossed that she will continue to turn to cooking for soothing and reassurance.

- Debby

Eleni’s Pork Tenderloin

This is our go-to marinade for pork, chicken, and flank steak. The first two can be cooked about 2 hours after marinating, but the flank steak will benefit from a longer period – from 6 hours up to overnight.

1 large lemon

1 large clove garlic, crushed with garlic press

1/4 teaspoon kosher salt or to taste

1/4 teaspoon freshly ground pepper

1/4 cup olive oil

Optional add-ins: 1 tablespoon honey and 2 teaspoons grated fresh ginger, 1/2 teaspoon dried oregano, 2 tablespoons minced fresh rosemary, 1 tablespoon Dijon mustard

1 (1-pound) unseasoned pork tenderloin, trimmed

Finely grate the lemon rind, staying away from the white pith and place in a small bowl. Squeeze the lemon into the bowl and stir in the garlic, salt, and pepper. Whisk in the olive oil and any desired add-ins.

Place the pork tenderloin in a large, heavy-duty zip top bag; pour the marinade over. Seal the bag and squeeze it to distribute the marinade. Refrigerate 2 to 4 hours.

Remove the pork from the bag and grill over medium heat, turning frequently, until an instant-read thermometer inserted into the thickest part reads 155 degrees F., about 18 minutes. Transfer to a platter and let it rest 10 minutes before slicing.