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    "The house absolutely glows with a new-found beauty. Tom is a genius in his ability to coordinate the work done to my home. In between many raindrops, he managed to get the painting done in a few days and have Mike, the roofer, and his crew tear off and replace the shingles and wood in two days time. And even though I'm on the west side, Tom was able to catch me before I left for work around 8:00 a.m. Your company has really boosted the resale value of my house. I plan to engage you again for interior work in the coming years. Thank you for a job well done!"

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  • The Best Tenderloin This Holiday Season

    [caption id="attachment_5311" align="alignleft" width="392" caption="Image Courtesy Of Andrew Silvani"]Tenderloin[/caption]

    Just looking at this picture from Melissa Clark's New York Times article has made me hungry. This Holiday season, why not try making beef tenderloin for your guests at dinner time. Enjoy!

    ROASTING a whole beef tenderloin can seem like the kind of thing that only a very accomplished — or mildly delusional — cook would undertake as the centerpiece to a holiday meal. Not only is it one of the priciest cuts, but it’s also one of the least forgiving.

    Unlike a stew or braise, which can linger for hours, a roast tenderloin demands precision. Pull it out of the oven five minutes too late, and the formerly ruby rare center will have lightened into the pale pink of medium or dull gray of over-done.

    Still, the allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center tender and running with beefy juices, it is one of the most regal, festive and just downright delectable things a cook could serve. And leftover roast beef sandwiches — slathered with a pungent, creamy horseradish sauce that is beyond simple to prepare — are reason enough to give the fillet a try.

    The good news about roasting a tenderloin is that although it needs your attention, it doesn’t need it for very long. Beef tenderloin cooks quickly.

    Read more at The New York Times

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