Category Archives: Tenderloining

The Infamous Tenderloin Tripleheader

Today is Easter, so happy Easter!


Happy Easter - 2023
Happy Easter!

Rather than trying to write something about Easter, I thought I would just borrow a devotional written by the Bishop of the Iowa Methodist churches about fish.

In Death, Shedding Life
By Bishop Kennetha Bigham-Tsai
Episcopal Leader, Iowa Annual Conference of the United Methodist Church

Keeton Bigham-Tsai with a Chinook (King) Salmon caught while fly fishing on the Pere Marquette River. Photo by Ian Dwyer.
“He is not here; for he has been raised,” Matthew 28: 6a

Our eldest son Keeton loves to fish. He has loved fishing since he was three years old and spending hours with his Winnie-the-Pooh rod at a local pond. Keeton has gone on to more adult fishing pursuits. Fly-fishing is now his favorite past-time; he has fished many of the major rivers of Michigan. He recently talked to me about fly fishing for salmon on the Pere Marquette.

Keeton explained that fresh-water salmon in Michigan are born in the rivers but spend most of their lives in the big lakes. When it is time for them to reproduce, they make their way back to the rivers in which they were born. They mate in those rivers, then make the long trek up-stream to their spawning grounds. The Pere Marquette is the longest river without a dam in Michigan’s Lower Peninsula and makes an arduous trek for the salmon.

Though they start out healthy, the journey up-river depletes them. Eventually, they become so worn that their skin becomes soggy and sloughs off. They become like zombie fish, Keeton says. And shortly after releasing and fertilizing their eggs, they die. But a single salmon can drop thousands of eggs before its death and so start the cycle of life again.

This cycle—from life, to death, to new life—is not just a cycle played out on the rivers. It also is the cycle played out in the death and resurrection of Christ. It is a cycle that is central to our understanding of what God has done for us in Jesus.

Scripture reminds us that we were dead because of our sin and brokenness, (Ephesians 2:1). Yet God sent a savior, a Messiah, who according to the prophet Isaiah, “…has borne our infirmities and carried our diseases…he was wounded for our transgressions, crushed for our iniquities; upon him was the punishment that made us whole, and by his bruises we are healed,” Isaiah 53: 4-5.

In Jesus, God took on the suffering and sin of the world. Pandemics, violence and war—every atrocity and tragedy in history. God took it all on, then healed and redeemed it in Christ.

This is what Jesus’ long walk to the cross was about. He wore the injustice of the cross and the sins of the world in the wounds of his crucifixion. He shed his life to bring about new life for us, or, as the Apostle Paul writes, “…so that, just as Christ was raised from the dead by the glory of the Father, so we too might walk in newness of life,” Romans 6:4b.

Our newness of life depends upon the reality of Christ’s resurrection. That is the crux of the stories we rehearse at Easter. Jesus was crucified, died, and was buried. But death was not the end. An angel rolled back the stone. The crucified Christ rose from the dead. From death came resurrected life and the assurance of life everlasting.

Now back to the salmon. The death run of these fish doesn’t just create eggs and baby fish. As the salmon make their long run up the river, they shed their skin along the way. As they do that, they also nourish the whole ecosystem, literally with the detritus of their bodies. As they shed their lives and die, they feed life all along the river.

This makes for a useful metaphor for the death and resurrection of Christ and the eventual spread of the Gospel message. Jesus shed his life for our lives. After his resurrection, he commissioned the disciples to lay down their lives for him and to be his witnesses through Jerusalem, Judea and Samaria, (Acts 1:8). They eventually scattered over all those regions and beyond. But as they scattered, the message of Jesus’ resurrection spread. And what started out as a little band of disciples became a movement that would span geography and generations.

These disciples and the spread of their witness was like the shedding of spiritual nutrients around the world. And that points to the irony of it all: Jesus’ ministry created 12 disciples and a lot of crowds, but his death and resurrection produced the Church.

So, when we shout this Easter, “He Lives!” let us realize and know that he lives in and through us, his Church. We are his offspring, the scattering of his life and witness along the rivers of history. We are the nutrients of the whole ecosystem of life in Christ.

And how do we bring the nutrients of new life in Christ to the world? We tell people the simple story. God so loved the world that God sent God’s son. Christ so loved all of humanity that he went to the cross on our behalf. But he did not just go to the cross and die. He rose from the dead. See, the angel has rolled back the stone! And, because Christ lives, we live. Because we live and witness to his love, others can live through him.

Have a Blessed Easter!

Christ is risen!

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Back on October 30th, I had a sort of a tenderloin tripleheader. I actually had 2 tenderloins, but there were some on this trip that at least tried to eat 3 tenderloins. Scott, Porter, Austin, and I travelled to Des Moines to the Iowa Taproom to try their tenderloin. It is on the Tenderloin Trail 2.0. Then on the way back we stopped at Whatcha Smokin’ in Luther. There I had some nachos (although I badly underestimated the size of the nachos) as I had already taken down a tenderloin and I already have the stamp for Whatcha Smokin’ on my Tenderloin Trail 2.0 Passport.

Finally, we ended up at Scott’s brother Steve’s house to try Steve’s homemade tenderloin.

I’m not going to break down the tenderloins like I usually do. It should be sufficient to say that Steve’s tenderloin was way better than the tenderloin at the Iowa Taproom.

Here are some pictures from the Tenderloin Tripleheader:


Tenderloin Tripleheader
Iowa Taproom

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader
Whatcha Smokin’

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader
Steve’s Homemade Tenderloin

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader

Tenderloin Tripleheader
Steve also makes his own pickles.

I kind of like Sundays being devoted to food adventures. This just might stick.

BurgerTime: Huxley Field Work

Almost all of my food posts are about tenderloins. But I confess that I haven’t been tenderloining much lately. Would you believe I haven’t had a fried tenderloin this entire year? I’ve had two grilled tenderloins. One from Nite Hawk Bar & Grill in Slater and one from the Colorado Grill in Boone. It isn’t that my love for the tenderloin has waned, but I have made small and inconsistent efforts to eat better lately.

Don’t you think that means I have retired for eating tenderloins. Not at all. There are plenty of tenderloins left for me to knock down this year. I just haven’t had any yet.

While the Iowa Pork Producer Associations Tenderloin Contest is well documented in the annals of “An Artist’s Notebook”, I’ve never really paid much attention to the Iowa Beef Industry Council’s Best Burger Contest. Which I should, because while I love a good tenderloin, I also love a good burger. I even love a good salad. But that is a story for a different day and a different collection of haters. Well a couple of the same haters.

The Iowa Beef Industry Council and the Iowa Cattlemen’s Association recently released the 10 finalists for the 2023 Best Burger.

Check out this graphic I lifted from their website:



Here is a little info on the 10 Finalists:

ARTY’S ICE CREAM & GRILL
609 W 5TH ST
WILTON, IA 52778
563-732-2222
TUES – SAT: 3:30PM – 8:30PM

BEN’S BURGERS
1325 SW ORLABOR RD.
ANKENY, IA 50023
515-289-9888
DAILY: 11AM – 8PM

BIRDIES, BURGERS & BREWS @ THE HILLCREST
701 S CEDAR AVE
GRAETTINGER, IA 51342
712-859-3766
MON – SUN: 11AM – 10PM

BURGER & COMPANY
1603 HILL AVE
SPIRIT LAKE, IA 51360
712-336-4161
MONDAY: CLOSED
TUES – SAT: 11AM – 7PM
SUNDAY: 11AM – 3PM

FISHBACK & STEPHENSON CIDER HOUSE
21949 PLEASANT PLAIN RD.
FAIRFIELD, IA 52556
641-451-7726
THURS – SAT: 4PM – 9PM

FOODIE GARAGE EATERY
1046 CENTRAL AVE
DUBUQUE, IA 52001
563-845-0131
SUNDAY: 7AM – 3PM
WED – FRI: 7AM -8PM
SATURDAY:7AM – 3PM & 5PM – 8PM

FLIGHT BAR + GRILLE
931 N US HWY 69
HUXLEY, IA 50124
515-597-2100
MON & TUES: 11AM – 8PM
WED & THURS: 11AM – 10PM
FRI – SAT: 11AM – 8PM
SUNDAY: 10AM – 8PM

JERONIMO’S BAR & GRILL
101 W MAIN ST
SPRINGBROOK, IA 52075
563-872-4885
MONDAY: 5PM – 7PM
TUES – SAT: 11AM – 9PM
SUNDAY: 12PM – 9PM

PARLOR ON MAIN
433 E MAIN ST
CENTRAL CITY, IA 52214
319-438-3340
DAILY: 11AM – 8PM
CLOSED TUESDAY

TROY’S BAR & GRILL
111 MAIN ST.
EARLING, IA 51530
712-747-3242
THURS – SAT: 4PM – 9:30PM

PREVIOUS WINNERS

2022 – The Flying Elbow – Marshalltown
2021 – Bambino’s – Ossian
2020 – The Twisted Tail Steakhouse & Saloon – Logan
2019 – Wood Iron Grille – Oskaloosa
2018 – Cafe Beaudelaire – Ames
2017 – Smokin’ Herford – Storm Lake
2016 – Chuckwagon Restaurant – Adair

Unfortunately most of the 10 nominees aren’t close to me. In fact only 2 of them really fall within the area of my normal grazing range.

I figured I better try those two at the very least. Last Sunday after church Teresa and I braved the snowstorm and the notorious Huxley speed trap and went to Flight Bar + Grille to give them a shot.

Here are a few cruddy cell phone pictures of the experience:


BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille
I don’t know Brock Purdy will be coming in any time soon for that free beer.

BurgerTime: Flight Bar + Grille

BurgerTime: Flight Bar + Grille
Double Dipped Ice Cream Coffee Shoppe – Next Door*

The Foundation Burger is their burger that is nominated. The description from the menu:

Double smash burger topped with cheddar cheese, bacon, caramelized onions, house-made mustard aioli, crisp leaf lettuce and tomato arranged on a brioche bun. $1 from every Foundation Burger purchase will be donated to the Ballard Education Foundation.

The price: $15.

It comes with your choice of side: flight fries, sweet (potato) fries, cottage cheese, side salad (+$3) or cheese curds (+$2.50)

Unfortunately, they serve Coke products.

I got the sweet fries as the server told us it was her favorite thing on the menu. (Micky this is why banter is so important.) They did not disappoint. Neither did the burger. I’m not going to break down the good, the bad, and the ugly of the experience. I think it is sufficient to rank it the following way:

How would you rank this burger: Would you pursue it, would you eat it regularly, would it do in a pinch, or would you avoid it?

My answer: I would pursue this burger. It was that good. But there is a caveat. Teresa ordered The Breakfast Burger. It is only available on Sunday during their brunch hours.

This is the description from the menu:

We won’t make you choose between breakfast, lunch or dinner – enjoy it all in our Breakfast Burger. Double smash burger topped with cheddar cheese, avocado smash, pepper bacon jam + sunny-side egg arranged on a brioche bun. Served with house-made garlic dill pickles + pickled red onions.

As good as The Foundation Burger was, The Breakfast Burger is better. Considerably better.

I definitely want to go back during the week at some point and try some of their appetizers. Cheese Curds, Fried Brussels Sprouts, Creamy Mango Habanero Bites, and Flight Onion Rings. Oh my!

Now that I’m out of formal portraits to share, maybe I’ll make Sundays about my culinary adventures.

*After our meal we stopped next door to Double Dipped Ice Cream and Coffee Shoppe. I’m pretty sure they were serving Picket Fence Creamery ice cream, even though it wasn’t posted anywhere that I saw. One of the flavors included White Chocolate Raspberry, which I have been searching for since they stopped serving it at The Filling Station in Madrid. My mouth is watering just thinking about the fact that ice cream season is nearly upon us!

Keokuk County Aux

I would be remiss if I didn’t begin by noting that the Iowa Pork Producers Association announced the 2022 winner for Iowa’s Best Breaded Pork Tenderloin.

Here is the press release:

A car dealership-turned-restaurant is where you’ll find Iowa’s Best Breaded Pork Tenderloin for 2022.

Lid’s Bar & Grill in Waukon, in the northeast corner of the state, has won the 20th annual contest, presented by the Iowa Pork Producers Association (IPPA) and managed by its restaurant and foodservice committee.

“Obviously we enjoy highlighting our state’s delicious pork,” said Kelsey Sutter, IPPA’s marketing and programs director. “But this award also forever transforms local Iowa businesses, as tenderloin enthusiasts look forward to the announcement every year, and are known to travel lengthy distances to try a variation of this Midwestern staple.”

Each third-pound tenderloin is cut and twice tenderized at Quillin’s Food Ranch in Waukon. At the restaurant, the never-frozen meat is hand-breaded to order—dipped in milk then dredged through a seasoned breading.

“The tenderloins are actually fairly thick, so you can taste the pork instead of just breading,” said Dan Liddiard, who co-owns Lid’s with his wife Kelly. Lid’s is a shortened version of the couple’s last name.

The deep-fried favorite is served with lettuce and mayo on a lightly buttered and toasted bun, baked fresh daily also at Quillin’s. Sandwiches include a side of crinkle-cut French fries.

A few months back I cruised around Keokuk County harvesting their town signs. I didn’t spend much time their exploring cause I had to make it to Des Moines by a certain time to see Evie dance at the Renaissance Faire. Which in some way is a bit of a shame cause I was there on one of the weekends that they have a giant flea market in What Cheer. If you haven’t been to the What Cheer Flea Market, you should go check it out. I believe it happens 3 times a year and it is massive.

Chef Phil Carey, a tenderloin finalist judge, describes the sandwich as having “great pork flavor, with a wonderful breading that greatly complements the overall sandwich,” as well as a “perfect size of bun-to-pork-tenderloin ratio.”

The Liddiards are Waukon natives who opened the eatery in July 2020. Dan Liddiard had operated West Side Auto Sales on the site for nearly a decade. However, when car sales plummeted during the early months of COVID-19, he reduced his inventory and renovated a portion of the office, showroom, and shop for the restaurant. The Liddiards had no prior experience in food service.

“Nope,” Dan Liddiard admits. “Not till after the day we opened.”

Since being named among the top five tenderloin finalists earlier this month, tenderloin fans have been flooding in from all over the state, the Liddiards said. The business went from selling about 25 pounds of loins per week, to 35 to 40 pounds a day. A drive-up window accommodates carry-out customers.

“To be nominated for this was absolutely incredible,” said Dan Liddiard, choking back tears. “To win is 10 times that. It’s pretty great.”

IPPA’s restaurant and foodservice committee will officially present the best tenderloin award at the restaurant Tuesday, Oct. 18. Lid’s will receive $500, a plaque, and a large banner to display.

This year’s runner-up is Ludlow’s Steakhouse in Corydon, about an hour and a half south of Des Moines. The designation comes with a $250 prize and plaque from IPPA. Other finalists, listed alphabetically by town, have earned a top five plaque to display:

• Massena – Main Street Bar & Grill

• St. Olaf – St. Olaf Tavern

• Van Meter – 5th Quarter Bar & Grill

IPPA received 4,812 nominations for 449 different establishments during a spring nomination period. The restaurant and foodservice committee reviewed the top 40 restaurants in the summer. Each was scored on the quality of the pork, taste, physical characteristics, and eating experience.

The tenderloin contest recognizes Iowa dining establishments that offer a hand-breaded or battered pork tenderloin as a regular menu item. To win, businesses must be open year-round. The winners are announced as part of #Porktober22, or National Pork Month, which celebrates the state’s dedicated pig farmers and the great product they produce.

Victoria Station in Harlan, about an hour and 40 minutes west of Des Moines, won the 2021 contest.

If you interested in revisiting when I went to Victoria Station (the 2021 winner, click on the link below:

TENDERLOIN APPRECIATION SOCIETY – HARLAN FIELD WORK

Waukon is a 3 and half hour drive from Boone. But don’t think I won’t make that drive. Sounds like a good excuse to take a Friday off. I have too much PTO anyways.

I need to start knocking off the Tenderloin Trail 2.0 as well. I should just stop working Fridays for awhile.

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A few months back I cruised around Keokuk County harvesting their town signs. I didn’t spend much time exploring because I had to make it to Des Moines by a certain time to watch Evie dance as the Renaissance Faire.

It was a bit of shame that I didn’t have more time there because I was there one of the weekends the What Cheer Flea Festival was going down. If you enjoy flea markets half as much as I do, you should make a pilgrimage there. It is massive and they hold it, I believe, three times a year.

Here are the auxiliary images from Keokuk County:


Keokuk County -Thornburg
Thornburg

Keokuk County -Thornburg

Keokuk County - Keswick
Keswick

Keokuk County - Keswick
Do they still make Slice?

Keokuk County - Keswick

Keokuk County - Keswick

Keokuk County - Webster
Webster – I hate power lines so much!

Keokuk County - Webster

Keokuk County - Webster

Keokuk County - Keota
Keota

Keokuk County - Keota

Keokuk County - Keota
Zenith?

Keokuk County - Keota

Keokuk County - Keota

Keokuk County - Keota

Keokuk County - Keota

Keokuk County - Harper
Harper

Keokuk County - Richland
Richland

Keokuk County - Richland

Keokuk County - Ollie
Ollie – There is only one right color for a tractor and that is green, but it is a John Deere, so it is still okay.

Keokuk County - Ollie

Keokuk County - Ollie

Keokuk County - Hedrick
Hedrick

Keokuk County - Hayesville
Hayesville – I bet The Roadhouse was a rockin’ in the day.

Keokuk County - Hayesville

Keokuk County - Sigourney
Sigourney

Keokuk County - Sigourney

Keokuk County - Delta
Delta

Keokuk County - Delta

Keokuk County -What Cheer
What Cheer

Keokuk County -What Cheer

Keokuk County -What Cheer
Just a small taste of the What Cheer Flea Market.

If you are interested in seeing the pictures of the time I went to the What Cheer Flea Market, click on the link below:

All the Fleas

Keokuk County is a good example of The Missouri Rule. If you don’t know, The Missouri Rule states that the closer in Iowa you get to Missouri, the more rundown and trashy the place you are in becomes.

The next time we hit the open road to see auxiliary images from THE TOWN SIGN PROJECT, we will visit Howard and Chickasaw County.

Tenderloin Appreciation Society – Ames Field Work X2

Going to share a couple of tenderloin experiences today. One was from a couple months ago when I went to Freddy’s with Teresa and had their tenderloin, which was a limited time thing. Usually I don’t record (or even eat) fast food tenderloins, but I figured, what the heck. Freddy’s isn’t a dump like the Evil Clown Empire or Burger King or Wendy’s. Freddy’s is a premium fast food restaurant. Or as those in the biz say, a quick service restaurant.

Here are some cruddy cell phone pictures from the experience:


Tenderloining at Freddy's

Tenderloining at Freddy's

Tenderloining at Freddy's

Tenderloining at Freddy's

Tenderloining at Freddy's

Tenderloining at Freddy's

Tenderloining at Freddy's

Tenderloining at Freddy's

Tenderloining at Freddy's

Tenderloining at Freddy's

Tenderloining at Freddy's

The quick take is, that for a fast food tenderloin, Freddy’s really nailed it. I don’t lower myself to fast food tenderloins very often, even at B-Bop’s (and you all know how I stan for B-Bop’s), but I would definitely get the Freddy’s tenderloin again.

I don’t think there is a need to break it down any more than that. If you’ve been to Freddy’s you know it is the bomb. Except for their fries, which kinda suck. Go for the onion rings and all will be well in the world! And if you leave without getting a Freddy’s frozen custard, are we even friends?

Recently the phone at the Tenderloin Appreciation Society’s headquarters rang. It was team member Michelle with a hot tip on a Ames tenderloin worth checking out. The tip came somebody within Michelle’s sphere of influence. The newish local pancake house Flip’N Jacks was rumored to have a tenderloin of some consequence.

Michelle and I made lunch plans on a particularly windy day to give it a shot.

Here are some cruddy cell phone pictures from the day:


Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

Tenderloining at Flip'N Jacks

The Flip’N Jacks tenderloin is pretty good. In fact, at first I thought it was great. The first few bites, I was really impressed, but as I went on, I became less impressed. It was like the closer I got to the middle the more it tasted like dirty oil. I’ve never experienced that before, so may be it was an illusion. I would definitely go back and order this tenderloin again. But I’d rank it the second best tenderloin in Ames behind The Filling Station. Michelle however, would rank it higher than The Filling Station.

Here is the breakdown:

THE GOOD

+ Toasted bun.
+ Good thick cut of meat.
+ Good breading.
+ Good flavor.
+ Cooked to perfection.
+ Onions, lettuce, and tomato on the bottom bun. I didn’t like this at first, but the more I think about it, this might be the wave of the future for tenderloins.
+ Fries were good.
+ Served Pepsi products.

THE BAD

+ Brioche bun.
+ Meat to bun ratio all sorts of out of whack.
+ Lettuce and tomato served by default.
+ Service was a little slow, but not terrible.

THE UGLY

+ The middle of the tenderloin tasted oily, not in a good way.

It was very good, but I have a confession. I did not finish it. I’m sorry that I have failed you, but I have to be honest. You guys demand it.

+++++++

This is your reminder that this week’s THE WEEKLY PHOTO CHALLENGE theme is LETTERS OR NUMBERS:


WEEK 345 - LETTERS OR NUMBERS
LETTERS OR NUMBERS

LETTERS OR NUMBERS! What a great theme for Year 9 of THE WEEKLY PHOTO CHALLENGE!

But what is a LETTERS OR NUMBERS picture? A LETTERS OR NUMBERS picture is simply any picture that features LETTERS OR NUMBERS or both! They can be used to create words or they can just be a random jumble like in the theme reveal image.

Happy photo harvesting!

Tenderloin Appreciation Society – Harlan Field Work

Today is Good Friday. I thought I would share an image I took on a recent road trip that represents Good Friday before getting to a Good Friday devotional.


Good Friday - 2022

This devotional I took from the UMC website and was written by Rev. Dr. Hannah Ka:

Scripture: Mark 15:33-41

From noon until three in the afternoon the whole earth was dark. At three, Jesus cried out with a loud shout, “Eloi, eloi, lama sabachthani,” which means, “My God, my God, why have you left me?”

After hearing him, some standing there said, “Look! He’s calling Elijah!” Someone ran, filled a sponge with sour wine, and put it on a pole. He offered it to Jesus to drink, saying, “Let’s see if Elijah will come to take him down.” But Jesus let out a loud cry and died.

The curtain of the sanctuary was torn in two from top to bottom. When the centurion, who stood facing Jesus, saw how he died, he said, “This man was certainly God’s Son.”

Some women were watching from a distance, including Mary Magdalene and Mary the mother of James (the younger one) and Joseph, and Salome. When Jesus was in Galilee, these women had followed and supported him, along with many other women who had come to Jerusalem with him.

Devotion

A dimmed light in theater cues the ending of a scene. The darkness signals the curtain to close. A part of the story has ended. If the protagonist is dead at this end, then we know it is a tragedy. Jesus’ death is a disappointment for those who hoped that he would rise as a new political leader to overthrow the oppressive colonial power of Rome and rebuild the nation that would protect them. For those who executed his death sentence, it is a clear victory against a rebel. This seemingly failed attempt closes the curtain on the story, at least for many human eyes.

From the wider viewpoint of faith, however, it is not. It signals something totally otherwise. At the moment of Jesus’ loud cry and his last breath, there the curtain in the temple is torn in two. This is the curtain that the God-fearing and Law-abiding Jewish people had put up to keep some out. It is torn “from top to bottom” (v. 38) because God breaks the division between the holy and the ordinary and erases the line between what is acceptable and unacceptable.

The death of Jesus is an opening. God opens the closed curtains that we so often put up and walks into our lives. God is not only within our reach, but also reaches out to all humanity with the redeeming grace of the cross. God treasures our ordinary life as a part of eternity. God turns the ends of human tragedy into new beginnings because God’s redemptive story always eradicates any human-made divisive binaries we put up on earth. God follows neither the Roman Empire nor the Jewish Law. God builds a new kin-dom on earth according to God’s all-embracing love. God is… and God does.

For reflection

“New beginnings are often disguised as painful endings.” by Lao Tzu.

Prayer

O God, help us feel your presence in our daily lives, in our pain and our despair. Open our eyes to see your new beginnings in our endings. Guide us to live as a part of your redemptive story. Amen.

Once again, you are invited to join me at “my” church. The Boone First United Methodist Church for Good Friday. At noon you can start visiting the church to tour The Stations of the Cross. The video starts every hour on the hour from noon until 7 PM. You might recognize the voice of the narrator of Station 7. At 7 PM there will be a worship service. If you want to stay home and tour the videos they will be online to watch as well. I believe on the Boone First United Methodist Church Facebook page.

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A few Saturday’s ago Jesse and I road tripped to Harlan, Iowa to meet Bill at Victoria Station to do a little tenderloining. Victoria Station is the reigning Best Tenderloin in Iowa, so we had to get there and give it a go. The Pork Producers do a fair job of crowning the champion, but they do frequently anoint subpar tenderloins as the champ. So I kept my expectations in check. Especially, cause this is definitely not a standard tenderloin. It is served on Texas Toast and rather than being served with mustard and ketchup, it is eaten with a garlic aioli.

Here are some cruddy cell phone pictures from the experience:


Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

Tenderloining at Victoria Station

I’ll just cut to the chase. This is one of the best tenderloins I’ve ever had. The Pork Producers actually got it right! I wasn’t sure about the Texas Toast, but it works! Certainly better than some place that try brioche or ciabatta buns, which don’t work that well. The meat tastes great and the garlic aioli complements it perfectly.

I believe it belongs in the Tenderloin Pantheon.

THE GOOD

+ Toasted “bun”.
+ Great thickness.
+ Nailed the meat to bun ratio.
+ White onions.
+ Garlic aioli, delicious!
+ Flavorful breading.
+ Served Pepsi products.
+ The appetizers were phenomenal. In particular, the fried pickle thing.
+ Former depot setting is really cool.
+ Great service.

THE BAD

+ Served default with lettuce and tomato, but I’m just beginning to accept this.
+ Cool setting, but not very big dining area. If you going during peak hours, I’d recommend a reservation. We were there at 2 PM on a Saturday, so there was plenty of space, but we still had a reservation.

THE UGLY

+ No doors on the bathroom stalls in the Men’s room. The door does lock however. There are doors on the Women’s restroom stalls though. We confirmed this with our awesome waitress.

Victoria Station is also a finalist for the Best Burger in Iowa, so a return trip there might be in my future!

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This is your reminder that this week’s theme for THE WEEKLY PHOTO CHALLENGE is ORANGE:


WEEK 344 - ORANGE
ORANGE

ORANGE! What a great theme for Week 9 of THE WEEKLY PHOTO CHALLENGE!

But what is an ORANGE image? An ORANGE image is simply and image where the subject of the image OR a major compositional element of the image is the color ORANGE.

I’ve already received a submission from Minnesota from a person that hasn’t submitted for quite some time. I’m pretty excited about this potential development! Also, I received a submission from somebody that drove all the way to California for the sole purpose of taking a picture for their submission! I love the commitment!

While considering possible subjects for your ORANGE submission, consider the following quote:

Whoever said ORANGE was the new pink was seriously disturbed.
-Elle Woods

Happy photo harvesting!

Tenderloin Appreciation Society – Ames Field Work

A couple Saturdays back Scottie D. and I and his family hit up one of my favorite restaurants in Ames to try their tenderloin. That restaurant is Time To Roll. It is located in North Grand Mall and the reason I love them so much is they have a knock-off of the Crisp Meat Burrito that Taco Time used to serve before going the way of the dodo. Being a Boonie through and through, I have a very deep, nearly primal love for Taco Time and the Crisp Meat Burrito. I dare say that my favorite time, well it is Taco Time. Time To Roll has pretty much nailed the unadulterated greatness that is the Crisp Meat Burrito.

Perhaps, you never experienced Taco Time? Well if you are from Fort Dodge, imagine Taco Tico, but it doesn’t suck and instead is amazing. Dare I say, imagine it is amazeballs. If you are not from Fort Dodge, imagine whatever your local fast foot taco joint was amazeballs.

Recently, Time to Roll adding a tenderloin to their menu. However, it isn’t just any tenderloin. It is the Suburban Tenderloin. The Suburban was a restaurant in Gilbert, that back in the day served a tasty tenderloin. Or at least I am told, because I never experienced it. The one time that I tried to eat there with my #1 Tenderloin Buddy, Scottie D., it was closed. We ended up at BK’s and the rest is tenderloin history.

However, it certainly left a hole in the tenderloin resume. Which is cool, because now we were given the opportunity to plug that hole. Plug it with fried, greasy goodness.

Here are some cruddy cell phone pictures from this trip:


Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

Tenderloining at Time to Roll

You’ve seen the pictures now, but how do I break down the experience. Well goes a little some like this… Hit it!

THE GOOD

+ Good bun.
+ Toasted bun.
+ Nailed the meat to bun ratio.
+ Good thickness on the cut of meat.
+ White onions.
+ Serve Pepsi products.

THE BAD

+ Standard has lettuce and onions.
+ Generally bland tasting.

THE UGULY

+ Breading has too much of a corn meal taste. It has a weird combination of being both very bland tasting and having a very strong taste of corn meal.

My final recommendation is to stick with the Crisp Meat Burrito. It doesn’t disappoint!

I don’t have any current tenderloin eating plans, but I do need to get another stamp on my Tenderloin Trail 2.0 Passport soon.

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This is your reminder that although I still haven’t published the submissions for Week 335 of THE WEEKLY PHOTO CHALLENGE, also known as the BELIEVE photos, this week’s theme this week’s theme is STILL LIFE. At the time of the publication of this post, I will be sitting in the Charlotte, North Carolina airport waiting to board a plane to come back to the Cyclone State. If things break just right, I’ll be publishing the BELIEF images at some point on Saturday.


WEEK 336 - STILL LIFE
STILL LIFE

STILL LIFE? Sounds like a great theme, but what exactly is a STILL LIFE image?

STILL LIFE photography is photography of inanimate subjects. Subjects are frequently commonplace object. Subjects can be either manmade or natural objects (food, plants, rocks, shells). One of the joys of STILL LIFE photography is that you can arrange your inanimate objects any way you want!

Happy photo harvesting!

Tenderloin Trail 2.0 – Stop #7

About a month back, I finally started my journey on The Tenderloin Trail 2.0. If you don’t know what the Tenderloin Trail 2.0 is, here is some information on it from the Iowa Pork Producers website:

Iowans’ favorite pork dish is the breaded pork tenderloin. You can be rewarded for traveling the state and sampling these delicious sandwiches at 10 of 14 designated locations on the newest version of the Iowa Tenderloin Trail.

Inspired by the success of the original Iowa Tenderloin Trail, the Iowa Pork Producers Association (IPPA) has launched version “2.0,” an update of the 2017 trail.

“It was time to feature more areas of the state that weren’t represented in the first trail,” said Kelsey Sutter, IPPA’s marketing/programs director. “There are many places to enjoy a delicious, handmade, breaded tenderloin in Iowa. After all, we are blessed with them being represented on almost every menu across the state.”

The tenderloin is an iconic food in Iowa—the nation’s No. 1 pork-producing state. The new trail includes restaurant recommendations from IPPA President Dennis Liljedahl, Iowa Secretary of Agriculture Mike Naig, and athletic directors at Iowa State University in Ames; Drake University in Des Moines; and the University of Iowa in Iowa City.

The trail also highlights restaurants’ signature drinks, side dishes, and desserts, and promotes nearby attractions as possible side visits. Sutter hopes consumers incorporate the trail into vacations, weekend getaways, or day trips.

“The Tenderloin Trail encourages Iowa tourism across the state, supports local restaurants and businesses and, of course, celebrates Iowa’s delicious pork and Iowans’ favorite way to eat it,” said Trish Cook, chairwoman of IPPA’s restaurant and foodservice committee. “I absolutely love a good tenderloin and knowing where to find one!”

Trail explorers will receive a stamp on their passport when they order a tenderloin at any of the restaurants on the new trail. If they earn 10 stamps within a two-year period, they will be awarded an “I Conquered the Iowa Tenderloin Trail 2.0” T-shirt from IPPA.

To participate in the Iowa Tenderloin Trail, diners need to download and print the official passport at www.iowapork.org/tenderloin-trail. Passports also can be picked up at the IPPA office in Clive, or at any of the restaurants along the trail.

The original trail was completed by more than 400 pork-loving connoisseurs, from June 2017 through July 1, 2021. Sutter estimates that more than 20,000 people completed some part of the trail. She noted that a Google map with the original trail locations was viewed more than 250,000 times.

The new Iowa Tenderloin Trail includes the following locations:

Birdies, Burgers & Brews at Hillcrest Golf & Country Club, Graettinger
The Buffalo Tavern, Burlington
Bump’s Restaurant at Finkbine Golf Course, Iowa City
Darrell’s Place, Hamlin
The Emerald Isle, Imogene
The Feed Mill Restaurant at Waspy’s Truck Stop, Audubon
Grid Iron Sports Bar and Grill, Webster City
Iowa Taproom, Des Moines
Jethro’s BBQ Drake, Des Moines
PrairieMoon On Main, Prairieburg
The Pub at the Pinicon, New Hampton
The Stumble Inn, Bradford
Whatcha Smokin? BBQ + Brew, Luther
Wood Iron Grille, Oskaloosa

I’ve been meaning to get started on the Trail 2.0 for quite sometime, but you know, pandemic. But back in January I finally hit the place that is closest to my homestead. Whatcha Smokin? BBQ in Luther. I’m not going to review the tenderloin because it has been covered on a previous “An Artist’s Notebook” entry. It is sufficient to say that it is a great tenderloin.

Here are some pictures from my trip there after church with Teresa, Logan, and Dahlia.


Tenderloin Trail 2.0 - Stop #7

Tenderloin Trail 2.0 - Stop #7

Tenderloin Trail 2.0 - Stop #7

Tenderloin Trail 2.0 - Stop #7

Tenderloin Trail 2.0 - Stop #7

Tenderloin Trail 2.0 - Stop #7

Tenderloin Trail 2.0 - Stop #7

Tenderloin Trail 2.0 - Stop #7

I don’t have any current plans to hit a tenderloin joint, but ideally, I should hit one a month, in order to get that shirt! I’ll probably at least try to get up to the Webster City one this month.

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This is your reminder that this week’s THE WEEKLY PHOTO CHALLENGE theme is BELIEVE.


WEEK 335 - BELIEVE

BELIEVE! What a great theme for Year 9 of THE WEEKLY PHOTO CHALLENGE!
I’m going to be 100% transparent on this theme. It is 100% inspired by TED LASSO. Let’s face it, if you aren’t watching TED LASSO, then you are watching television wrong! You better do something about it. Like start watching TED LASSO!

All of that being said, what is a BELIEVE image. While on the surface, this seems like a very abstract, conceptual streak killing theme, it is really quite simple. All you have to do is take a picture of something you BELIEVE in. BELIEVE in Jesus? Take a picture that reflects your Christian faith. Or whatever religion you practice. BELIEVE in your favorite sports team. Take a picture that reflects your rooting interests. BELIEVE that education is the foundation of a successful life, take a picture of that. BELIEVE in your children? BELIEVE in gravity? BELIEVE the world is flat? If you think about it, you BELIEVE in a lot of things.

Happy photo harvesting!

Tenderloin Appreciation Society – Oskaloosa Field Work

Last Saturday, when Teresa and I were out harvesting town signs, I was hoping to finally hit the first destination on The Tenderloin Trail 2.0. Wood Iron Grille is one of the stops. So I planned for us to eat lunch there, when we hit the Oskaloosa area. Unfortunately, and this is on me, they don’t open until 4 PM on Saturdays.

Instead we dined at a quaint little downtown restaurant called Tasos Steakhouse. While I didn’t get to hit the Tenderloin Trail, your humble narrator did do some tenderloining.

Here are some cruddy cell phone pictures:


Tenderloining at Tasos Steakhouse

Tenderloining at Tasos Steakhouse

Tenderloining at Tasos Steakhouse

Tenderloining at Tasos Steakhouse

Tenderloining at Tasos Steakhouse

Tenderloining at Tasos Steakhouse

Tenderloining at Tasos Steakhouse

Tenderloining at Tasos Steakhouse

You’ve seen the pictures now, but how do I break down the experience? Well it goes a little something like this:

THE GOOD

+ Good bun.
+ Toasted bun.
+ The fried cheese curds were exquisite.
+ Service was friendly.
+ Got food recommendations from some locals.
+ Didn’t nail the meat to bun ratio, but pretty close.
+ Served Pepsi products.

THE BAD

+ Standard has lettuce and tomatoes.
+ Red onions. I mean not the end of the world, but definitely not my tenderloin onion of choice.
+ A little on the bland side.
+ Too thin, not quite, but dangerously close the pork fritter territory.

THE UGLY

+ Fries were a disappointment.

I don’t have any tenderloins currently planned, but I’m sure it is only a matter of time before the universe puts one in my path again.

+++++++

This is your reminder that this week’s THE WEEKLY PHOTO CHALLENGE theme is BLUE:



BLUE

BLUE! What a great theme for Year 8 of THE WEEKLY PHOTO CHALLENGE!

But what is BLUE photo? A BLUE photo is simply a picture where the color BLUE is a major compositional element of your image.

Happy photo harvesting!

Tenderloin Appreciation Society – Slater Field Work

Last Sunday, after an emotional church service, Teresa and I went to Luther because I was having a hankering for the tenderloin there and I badly need to get started on the Tenderloin Trail 2.0. As we approached the restaurant, it was clear that is was so packed that there wasn’t anywhere to park. Rather than wait, we soldiered on.

I headed east and then south to Slater. We have often dined at Cole’s in Slater, but I’m efforting to try places that I haven’t supped at before and I have heard promising things about Nite Hawk. That is where we ended up. It was busy, but we were able to get a table right away.

My 5 word review is, they have a really good tenderloin.

Here are some cruddy cell phone pictures:


Tenderloining at Nite Hawk Bar & Grill

Tenderloining at Nite Hawk Bar & Grill

Tenderloining at Nite Hawk Bar & Grill

Tenderloining at Nite Hawk Bar & Grill

Tenderloining at Nite Hawk Bar & Grill

Tenderloining at Nite Hawk Bar & Grill

Tenderloining at Nite Hawk Bar & Grill

Tenderloining at Nite Hawk Bar & Grill

Tenderloining at Nite Hawk Bar & Grill

Tenderloining at Nite Hawk Bar & Grill

Here is how I break down the experience:

THE GOOD

+ Good bun.
+ Toasted bun.
+ Good cut of meat. Good thickness.
+ Proper meat to bun ratio.
+ Flavorful breading.
+ Fried mushrooms were divine. The onion rings were also good.
+ Service was really good.

THE BAD

+ Standard is with lettuce and tomatoes, which don’t belong on a tenderloin.
+ The tenderloin doesn’t come with fries or anything standard, so that is an extra cost.
+ Red onions.

THE UGLY

+ Serve Coke products.

I will add that Teresa’s Reuben was also delicious. I had it for supper that night while I watched season 2 of YOU. I really, strongly dislike Love.

I’m not sure when the next tenderloin will come down the chute, but I’m hitting the open road on Sunday with Michelle, so it is certainly possible that it will be soon.

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This is your reminder that this week’s THE WEEKLY PHOTO CHALLENGE theme is RELIGION:


WEEK 322 - RELIGION
RELIGION

RELIGION! What a great theme for Year 8 of THE WEEKLY PHOTO CHALLENGE!

But what is a RELIGION picture? It is simply a picture of anything relating to the practice of a RELIGION. It can be a book used in the practice of a RELIGION. It can be a building that is used in the practice of a RELIGION. It could be a symbol of a RELIGION. It can be a picture of somebody practicing their RELIGION. So many possibilities!

Happy photo harvesting!

Tenderloin Appreciation Society – Indianola Field Work

Last Friday night, as soon as the whistle blew ending my shift in the computer mine, I took off like a shot for Indianola. I was going there to take pictures of Kyle’s last football game, but I was also going there to try a new tenderloin.

The Iowa Pork Producers Association recently announced their winner for the 2021 Iowa’s Best Breaded Pork Tenderloin. The winner was Victoria Station in Harlan. The runner-up was Larsen’s Pub in Elk Horn.

The other finalists were Old Road Cafe & Bar in Emerson, Stalker’s Pub in Miles, and Z’s Eatery and Draught Haus in Indianola.

On Friday, we dined at Z’s Eatery and Draught Haus in Indianola.

My 5 word review is that it is a good but not great tenderloin, however, I’m not sure it is fair to really judge them for reasons I will get into.

Here are some cruddy cell phone pictures:


Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

Tenderloining at Z's Eatery and Draught House

A few things to not right off the bat. While Andy, Shannon, and Shannon’s Jason were all in attendance only Shannon gets credit for tenderloining. Andy wussed out at the last second and Shannon’s Jason is on some kind of diet.

Second, it was a little bit of a struggle to get the last few bites of this tenderloin down. Not because the tenderloin wasn’t good, but because we ordered two appetizers. I assumed we would get plenty of help on them, but Shannon’s Jason and his diet only allowed him to take a few hunks of meat off the loaded fries. He passed on the mozzarella logs.

Then, did I mention that Andy was being a wuss? He was also little to no help on the loaded fries because they had mustard and pickles on them. So I was forced, as a man of honor, to eat more than my equitable share.

However, I did finish the last few bites to get that picture of the empty plate. I did these even though I was given ample peer pressure to just move the remains of the sandwich off the plate and take a picture of a lie. I refused to take a picture of such a filthy lie! You know that I always speak 100% the truth. When it comes to tenderloins, it is 110% the truth. I ate every last bite of that tenderloin and took a picture of an empty plate. Empty that is, with the exception of a big old helping of the truth. Not all HEROes wear capes. Some indulge heavily on fried pork goodness.

But you already knew about my innate goodness, but what about the innate goodness of the tenderloin?

THE GOOD

+ Good bun.
+ Right kind of bun.
+ Good cut of meat. Good thickness.
+ Proper meat to bun ratio.
+ Good breading.

THE BAD

+ Bland tasting.
+ Bun was toasted, but barely.

THE UGLY

+ No onions

So the restaurant wasn’t serving onions because of the recent outbreak of food poisonings caused by onions. The onion is an essential part of the tenderloin experience. It makes it hard to judge this tenderloin completely. Perhaps onions would have made the sandwich less bland. In fact, I know it would have.

I do have high hopes for the winning tenderloin in Harlan. It is served in a 131 year-old steakhouse in what looks to be an old train depot. It is also served on Texas Toast and garlic aioli.

I’ll be getting that trip put on my calendar very soon. Jesse and Bill have already signed on. If you are interested, let me know. My guess is it will probably be a Sunday supper as they are only open from 4-9 on Sundays and Saturdays for the foreseeable future are dedicated to the Iowa State Cyclones.

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This is your reminder that this week’s THE WEEKLY PHOTO CHALLENGE theme is HEREO:


WEEL 320 - HERO

But what is a HERO photo? A HERO photo is a picture of somebody that is considered a HERO. Might be a personal HERO of yours. Don’t everybody ask to take my picture at once. Once at a time… Or it can be a picture of a fictional character. It can be somebody you know in everyday life or like in the theme reveal image it can be somebody you have never met. This week is Halloween. I bet you will see all sorts of people out and about dressed like HEROes. That is a happy coincidence, though. The order of the themes were selected randomly last November.

Happy photo harvesting!