GINNA PARSONS When our daughter, Mary, was a toddler at The Kid Company, the daycare sold cookbooks one year as a fundraiser. I bought a couple of them and stuck them on the shelf with the rest of my cookbook collection. A year or so later, I opened the one called “Weekend Cook” and found a recipe for an orange-glazed pork tenderloin that had three of our favorite flavors – Dijon mustard, fresh rosemary and orange marmalade.