Cooking for hours

Last night, I made an Empanada recipe from Cooking Light. It took forever to make, involving an extra trip to the grocery store, marinating, making dough and then baking.
I started at about 4:30, preparing the marinade. When I cut into the package of pork tenderloin, I was greeted by a funky smell. Upon further inspection the best by date was the seventh, so I asked Heather to take a whiff. Well, her nose isn't all that particular, but she went with the "when in doubt, throw it out." So out went the core of the dinner.
I dashed out the door, and hopped in my MINI for a quick trip to the grocery store. Now, we are still new and I haven't figured out where everything is at our QFC. I found all the marinated tenderloins in one corner of the pork section, but I couldn't find any plain ones. I had to ask and they were just on the other end of the pork section - like 2 and ahalf feet away. Duh.
I had to go over to the produce section and had to pass through the wine section. I was perusing the shelves and ran into an employee (figuratively speaking) - it was the Wine Steward. It is pretty cool that QFC has a wine steward; it will be a nice way to learn more about Washington wines. It is always enjoyable to talk to someone knowledgeable about wines. That doesn't mean that I am knowledgable, but to quote Jay-Z, "I know a little bit."
So, I came home and finished the marinade. It had to rest for two hours and I had to make some pastry dough for the crust. It, too, had to rest for about 30 minutes. Once the meat was done, I had to cook it for about 30 minutes and then fill the crust and bake it for 30 minutes more.
Empanadas are best eaten at room temperature, but we didn't wait for that. So at 9:05 PM we sat down for dinner. And after all that work, it wasn't so great.
Every once in a while, Cooking Light has some real stinkers, and they are always the recipes that take forever to prepare. I still really like Cooking Light as a source for recipes, though and I'll still faithfully subscribe to the magazine.