On my way out to say goodbye to 2011. Where did the time go? Why does it seem as if the years pass faster the older I get?
Overall, 2011 was a great year. I had two friends come back into my life in a very positive way. I am happy to have both of their friendships. I feel closer to my family than ever; specifically to my nieces. They are such wonderful girls! My dad, with his various health issues, made it another year and kept me laughing in the process.
Also, I think with age, anxiety lessens. Which is a good thing for those of us that are of a particular anxious nature. I feel calmer than ever.
I have a few resolutions for the coming year, as well as a motto:
All things in moderation. I mean to apply this to everything in the coming year - spending, drinking, working. I'm taking it down a notch so I can focus more on inner happiness.
Resolutions:
1) floss daily
2) smile more
3) stay off my phone while driving!
4) appreciate those who make my life easier - the people who help me be successful
5) enjoy life every day (after all the Mayans say this year is it)
Blessings to anyone reading this. Time to start this night with a nice dinner out.
Happy New Year!!
Saturday, December 31, 2011
Sunday, December 11, 2011
Quiche Redemption
I remember my mom used to make quiche quite a bit. I helped her with it when I was little. She passed away over 20 years ago and I don't think I've made a quiche since she and I last made one together. Probably because I have a very vivid memory of screwing up one of her quiches and it's given me a mental block.
I was 8 or 9 when it happened. She told me to crack eggs into a bowl. I happily began cracking eggs into something she had already prepared instead of a fresh bowl. I can't remember what she had in that bowl. I think it may have been the crust. I just remember her finally realizing what I was doing and the quiche preparations coming to a grinding halt.
She didn't yell at me or get angry. She just exclaimed over my mistake and put a stop to my egg cracking. Then she proceeded to take a spoon and fish the eggs out of whatever she had already mixed up. I sat there watching her, feeling terrible for ruining my mom's quiche.
Although I can't remember exactly what was said, the words were soothing. I came away with the idea that most things in the kitchen are fixable; It's not the end of the world when things don't go exactly as planned. Only now do I realize this was a valuable lesson I should have used more outside the kitchen.
Anyway, I think I've shied away from making a quiche because of this long ago memory.
But not today my friends!
Redemption, thy name is quiche.
I'm too lazy for crust this morning so I'm going with a crustless quiche in muffin tin. I'm not using a recipe today. I think quiche can be made with whatever.
Ingredients:
That small bit of cheese is fontina. It's delicious but high in fat. That's probably why it's so good. Obviously I'm trying to balance out the cheese by using turkey bacon. Plus it's the only bacon I have.
Cooking the bacon first:
Look mom! Eggs in a bowl! By themselves!
My chives are still alive so I decided to chop them up and throw them into my quiche. I think it's impossible to kill chives.
Hm. This looks like a lot of chive but I think it will be ok.
I also added salt, garlic powder, parsley flakes, and a little pepper (not too much because the bacon is peppered)
I realize I don't know if I should put the bacon in first and top it with the egg or vice versa. It probably doesn't matter right?
I almost forgot the cheese! I read somewhere that if you want to grate a soft cheese like fontina, you should put it in the freezer for a bit to make it easier to grate. Just don't forget about it like I almost did.
Take two, with cheese:
Into the oven they go! I sprinkled the top with Chia Seeds also. I'm kind of obsessed with these at the moment:
Antioxidants! Omega Fatty Acids! Calcium! Aztec Superfood! These things are pretty good for you. Who knew? (well obviously the Aztecs - I wonder if they would think we are idiots for making Obama chia pets instead of eating them. Something to muse about while waiting for the quiches.)
I'm not sure how long to let these cook. I'm thinking 20 minutes or so.
Finished product. They fluffed up quite a bit while cooking but shrunk after they came out of the oven. I may have whisked the eggs too much.
Result: Yummy, but could use more cheese.
Easy fix. I think mom would be proud.
I was 8 or 9 when it happened. She told me to crack eggs into a bowl. I happily began cracking eggs into something she had already prepared instead of a fresh bowl. I can't remember what she had in that bowl. I think it may have been the crust. I just remember her finally realizing what I was doing and the quiche preparations coming to a grinding halt.
She didn't yell at me or get angry. She just exclaimed over my mistake and put a stop to my egg cracking. Then she proceeded to take a spoon and fish the eggs out of whatever she had already mixed up. I sat there watching her, feeling terrible for ruining my mom's quiche.
Although I can't remember exactly what was said, the words were soothing. I came away with the idea that most things in the kitchen are fixable; It's not the end of the world when things don't go exactly as planned. Only now do I realize this was a valuable lesson I should have used more outside the kitchen.
Anyway, I think I've shied away from making a quiche because of this long ago memory.
But not today my friends!
Redemption, thy name is quiche.
I'm too lazy for crust this morning so I'm going with a crustless quiche in muffin tin. I'm not using a recipe today. I think quiche can be made with whatever.
Ingredients:
That small bit of cheese is fontina. It's delicious but high in fat. That's probably why it's so good. Obviously I'm trying to balance out the cheese by using turkey bacon. Plus it's the only bacon I have.
Cooking the bacon first:
Look mom! Eggs in a bowl! By themselves!
My chives are still alive so I decided to chop them up and throw them into my quiche. I think it's impossible to kill chives.
Hm. This looks like a lot of chive but I think it will be ok.
I also added salt, garlic powder, parsley flakes, and a little pepper (not too much because the bacon is peppered)
I realize I don't know if I should put the bacon in first and top it with the egg or vice versa. It probably doesn't matter right?
I almost forgot the cheese! I read somewhere that if you want to grate a soft cheese like fontina, you should put it in the freezer for a bit to make it easier to grate. Just don't forget about it like I almost did.
Take two, with cheese:
Into the oven they go! I sprinkled the top with Chia Seeds also. I'm kind of obsessed with these at the moment:
Antioxidants! Omega Fatty Acids! Calcium! Aztec Superfood! These things are pretty good for you. Who knew? (well obviously the Aztecs - I wonder if they would think we are idiots for making Obama chia pets instead of eating them. Something to muse about while waiting for the quiches.)
I'm not sure how long to let these cook. I'm thinking 20 minutes or so.
Finished product. They fluffed up quite a bit while cooking but shrunk after they came out of the oven. I may have whisked the eggs too much.
Result: Yummy, but could use more cheese.
Easy fix. I think mom would be proud.
Monday, November 28, 2011
Thanksgiving Turkey Success!
Who made an awesome Turkey for Thanksgiving? This girl.
That's right. Although I have never cooked a turkey before in my life I was able to pull this one off with a little help from the folks over at butterball.com.
Here are my keys to success:
1) Thaw the turkey properly.
For Christmas, we usually get a smoked turkey from Greenburg's in Tyler, Texas. This is a fully cooked turkey so all you have to do is let it thaw. Its in a paper bag and a box, so my dad usually sets it outside in the garage for a day if its cold outside. It took a lot of convincing to get my dad to understand you could not do this with a raw turkey. When I explained it needed to go in the refrigerator or cold water he would respond "but I just put the Greenburg in the garage." Somehow the difference between a raw and a cooked turkey did not register with him. I finally managed to convince him to put it in cold water for a while.
2) Brine
I went back and forth with a friend of mine on the brine issue. He suggested I get an injector kit just in case. I did NOT get an injector kit. Instead the turkey was put in the following brine:
I put my turkey in a 350 degree oven for about 3 hours. I tried to cook the turkey on the green egg but that wasn't working. After trying for a half hour to get the temperature hot enough I just said forget it and threw it in the oven. I thought it was going to take longer than three hours but the butterball people say to pull it out when the thigh meat reaches 180 degrees. I checked it at 3 hours and it was higher than 180 so I pulled it out immediately.
4) Basting
I came up with this on my own. I was just going to put a little butter to brown the outside of it when I saw a leftover Shiner Bock in the fridge. Doesn't beer make everything better? I mixed the Shiner with some butter and basted my turkey every hour.
The result?
The meat was juicy and tender. The only problem was that the breast meat wasn't dry enough to make very good slices of meat. (My brother said it would have helped if I had an electric slicer. I didn't really think ahead to the actual carving part of this scenario.) Huge Success. Everyone loved it. Plus I had my family at my house and got to spend some much needed time with them. I can't think of anything better than that.
Here's hoping everyone else had a wonderful Thanksgiving!
That's right. Although I have never cooked a turkey before in my life I was able to pull this one off with a little help from the folks over at butterball.com.
Here are my keys to success:
1) Thaw the turkey properly.
For Christmas, we usually get a smoked turkey from Greenburg's in Tyler, Texas. This is a fully cooked turkey so all you have to do is let it thaw. Its in a paper bag and a box, so my dad usually sets it outside in the garage for a day if its cold outside. It took a lot of convincing to get my dad to understand you could not do this with a raw turkey. When I explained it needed to go in the refrigerator or cold water he would respond "but I just put the Greenburg in the garage." Somehow the difference between a raw and a cooked turkey did not register with him. I finally managed to convince him to put it in cold water for a while.
2) Brine
I went back and forth with a friend of mine on the brine issue. He suggested I get an injector kit just in case. I did NOT get an injector kit. Instead the turkey was put in the following brine:
- 2 gallons cold water
- 10 ounces Kikkoman Naturally Brewed Soy Sauce
- 1/2 cup kosher salt
- 1/2 cup sugar
- 2 tablespoons dried sage
- 2 tablespoons dried celery seed
- 1 tablespoon dried thyme
I put my turkey in a 350 degree oven for about 3 hours. I tried to cook the turkey on the green egg but that wasn't working. After trying for a half hour to get the temperature hot enough I just said forget it and threw it in the oven. I thought it was going to take longer than three hours but the butterball people say to pull it out when the thigh meat reaches 180 degrees. I checked it at 3 hours and it was higher than 180 so I pulled it out immediately.
4) Basting
I came up with this on my own. I was just going to put a little butter to brown the outside of it when I saw a leftover Shiner Bock in the fridge. Doesn't beer make everything better? I mixed the Shiner with some butter and basted my turkey every hour.
The result?
The meat was juicy and tender. The only problem was that the breast meat wasn't dry enough to make very good slices of meat. (My brother said it would have helped if I had an electric slicer. I didn't really think ahead to the actual carving part of this scenario.) Huge Success. Everyone loved it. Plus I had my family at my house and got to spend some much needed time with them. I can't think of anything better than that.
Here's hoping everyone else had a wonderful Thanksgiving!
Thursday, November 17, 2011
Solution to a freezing office.
My office is like ice. I'm not sure why the A/C is running when its 60 degrees outside but its almost unbearably cold. Thankfully I have a little heater under my desk to help keep me warm but now I have a PERFECT solution:
FOREVER LAZY!!!!!!!
That's Right! Forget the Snuggie - This thing is the SERIOUS answer to anyone who is cold and also lazy. Its like a hoodie with legs - and a drop seat. That's right, I said a drop seat. So you don't even have to take it off to go to the bathroom. Wow.
These people really back up the name Forever Lazy by calling their colors "Workday Blues" and, my personal favorite, "Asleep on the Job Gray."
Seriously? Who actually owns one of these??? I'm sure they've sold tons. I've got to get to work on the next big idea for a reverse blanket/hoodie/longjohn something or other. Only problem is, now that the name Forever Lazy is taken, whatever will I call it?
FOREVER LAZY!!!!!!!
That's Right! Forget the Snuggie - This thing is the SERIOUS answer to anyone who is cold and also lazy. Its like a hoodie with legs - and a drop seat. That's right, I said a drop seat. So you don't even have to take it off to go to the bathroom. Wow.
These people really back up the name Forever Lazy by calling their colors "Workday Blues" and, my personal favorite, "Asleep on the Job Gray."
Seriously? Who actually owns one of these??? I'm sure they've sold tons. I've got to get to work on the next big idea for a reverse blanket/hoodie/longjohn something or other. Only problem is, now that the name Forever Lazy is taken, whatever will I call it?
Friday, November 4, 2011
EXCITED!!!
My best friend since the age of 3 is coming to town for the weekend. I am unbelievably ___________ (insert excited, elated, thrilled - whichever sounds best). In case you're a reader (I know there is at least one) she is the same person I wrote about in this post.
Why so excited you may ask? Because this lovely person I've known since childhood, who is the closest thing to a sister I have or will ever have, is PREGNANT!!!!! And although I seem to have no internal ticking time bomb fertility clock of my own, I am SO _________ (again - excited, elated, thrilled) for her and this new person coming into our lives! I cannot wait to meet him or her!
I'm going to spend this weekend carting my friend around to Babies R Us and any other sort of baby store I can find, undoubtedly sending her back to College Station with a car full of onesies (sp?) and various other baby items.
I've also figured out the nice thing about other people having children is that you can play with them and love on them without actually being required to turn them into a productive member of society. I think this is why grandparents have so much fun. Spoil them, then send them back to their parents for the hard work. I love it!
Why so excited you may ask? Because this lovely person I've known since childhood, who is the closest thing to a sister I have or will ever have, is PREGNANT!!!!! And although I seem to have no internal ticking time bomb fertility clock of my own, I am SO _________ (again - excited, elated, thrilled) for her and this new person coming into our lives! I cannot wait to meet him or her!
I'm going to spend this weekend carting my friend around to Babies R Us and any other sort of baby store I can find, undoubtedly sending her back to College Station with a car full of onesies (sp?) and various other baby items.
I've also figured out the nice thing about other people having children is that you can play with them and love on them without actually being required to turn them into a productive member of society. I think this is why grandparents have so much fun. Spoil them, then send them back to their parents for the hard work. I love it!
Tuesday, November 1, 2011
Mission Impossible: Best Burger in DFW
There are some things I'm on a never ending quest to find - the perfect pair of jeans, the best mascara (although I think I've come close with Lash Blast), my absolute favorite bottle of wine (liking them all is problematic). Add to the list, Best Burger in DFW.
I don't eat a lot of burgers in general. So when I want one, I want it to be REALLY GOOD. I have yet to find THE ONE that stands out above all others to the point where I will forgo other burger places. Sidedish had an article a few days ago about Elevation Burger. I have to say, I'm a fan of the grass fed beef so I'll be checking this one out soon. The Sidedish article also mentions a place called Restaurant Ava which is supposed to have an excellent burger as well. I love the name Ava so I wouldn't mind checking into this place also; however, its all the way out in Rockwall and I'm not sure I'm counting that as DFW at this time. Plus, I'm lazy. A drive to Rockwall for a burger seems like a long way. Maple & Motor is another Dallas joint on the list of places to visit soon. Here's what I've tried so far:
Twisted Root - Good but not great. My burger was a little over cooked.
Love Shack - Another decent burger. The quail egg on top was a cool touch but it didn't knock my socks off.
The Grape - Voted Best Burger 2009 by Texas Monthly, this was, by far, my favorite of all I've tried. Its a 10 oz. homemade patty with pepper bacon, Vermont white cheddar, horseradish pickles and dijonaise. Yum. Still when I think of having a burger I don't think, "OMGee I HAVE to have the burger from The Grape."
Burger Girl on McKinney - This joint is now closed. I guess that pretty much sums up their burger.
Yourway Burgers & Wings - I actually bothered to write a Yelp review about this place. What's cool is that they will infuse your burger with various ingredients. You can read the full review HERE. I have been back a couple of times. Its close to my house which makes it a favorite.
In-N-Out - This place is all hype. I just don't get it. Its not that good and the fries taste weird.
Hopefully I'll come across my favorite soon so I can end my quest to find the best burger. I cook a pretty good burger myself. I guess I could always work on my own to make it the best, then when I open my restaurant, people will know where to find the best burger in DFW. Just sayin.
And I haven't forgotten that I owe you all the secret to the perfect and best grilled cheese. If you've been on a quest to find the perfect grilled cheese, don't fret! Its forthcoming...
I don't eat a lot of burgers in general. So when I want one, I want it to be REALLY GOOD. I have yet to find THE ONE that stands out above all others to the point where I will forgo other burger places. Sidedish had an article a few days ago about Elevation Burger. I have to say, I'm a fan of the grass fed beef so I'll be checking this one out soon. The Sidedish article also mentions a place called Restaurant Ava which is supposed to have an excellent burger as well. I love the name Ava so I wouldn't mind checking into this place also; however, its all the way out in Rockwall and I'm not sure I'm counting that as DFW at this time. Plus, I'm lazy. A drive to Rockwall for a burger seems like a long way. Maple & Motor is another Dallas joint on the list of places to visit soon. Here's what I've tried so far:
Twisted Root - Good but not great. My burger was a little over cooked.
Love Shack - Another decent burger. The quail egg on top was a cool touch but it didn't knock my socks off.
The Grape - Voted Best Burger 2009 by Texas Monthly, this was, by far, my favorite of all I've tried. Its a 10 oz. homemade patty with pepper bacon, Vermont white cheddar, horseradish pickles and dijonaise. Yum. Still when I think of having a burger I don't think, "OMGee I HAVE to have the burger from The Grape."
Burger Girl on McKinney - This joint is now closed. I guess that pretty much sums up their burger.
Yourway Burgers & Wings - I actually bothered to write a Yelp review about this place. What's cool is that they will infuse your burger with various ingredients. You can read the full review HERE. I have been back a couple of times. Its close to my house which makes it a favorite.
In-N-Out - This place is all hype. I just don't get it. Its not that good and the fries taste weird.
Hopefully I'll come across my favorite soon so I can end my quest to find the best burger. I cook a pretty good burger myself. I guess I could always work on my own to make it the best, then when I open my restaurant, people will know where to find the best burger in DFW. Just sayin.
And I haven't forgotten that I owe you all the secret to the perfect and best grilled cheese. If you've been on a quest to find the perfect grilled cheese, don't fret! Its forthcoming...
Monday, October 24, 2011
Cooking from my garden.
I'm very excited about the massive plant in my garden FINALLY producing something. I couldn't tell if it was going to be a squash or zucchini plant but, after it began flowering, I suspected it was a zucchini. The flowers are edible. I had some on my trip to Italy. The Italians like to stuff them with cheese and fry them. Delicious. Here is an actual photograph of one I ate in Italy. It doesn't look as good as it tasted because this pic is in black and white - but trust me - It was yummy.
I didn't want to eat the flowers without getting some actual vegetable so I had a serious conversation with my plant. I marched out to my garden and basically threatened to yank its flowers off and start devouring them if it didn't make something soon. Sure enough, after "the talk" a good sized zucchini magically appeared. Sometimes you have to show your plants who's boss!
Lately I've been obsessed with a website called Gojee. It pulls all sorts of different recipes from food bloggers and such. You can actually type in ingredients you have, or what you don't like, and it will spit out some suggestions. Well of course I typed in zucchini. I could just cut it up and grill it but after being mean to my plant I decided I needed to do something special.
A quick search led me to Aggie's Kitchen and a recipe for Baked Parmesan Zucchini Sticks.
(Sidenote: Aggie is not an Aggie as in Texas A&M, as I originally assumed. Being from Texas, I think this was a fair and honest mistake. Her name is just Aggie - unassociated with the college.)
I have decided to give the recipe a go with my zucchini. Here is my lovely creation before I butchered it:
You have to cut it up into sticks. Don't worry, I didn't do this in front of my plant. That would just be cruel.
The set up: Zucchini Sticks, Egg, Breadcrumb/Parmesan/Spice Mixture
Zucchini taking their egg bath...
After their bath they were dipped in the breadcrumb mixture and into the oven. I think the Italians would have probably fried them. Italians fry a lot of things (surprisingly). This is the somewhat healthy version so they get baked.
TA-DA! The final Product! I realize that serving these with ranch took away the health factor. They would have been good with marinara also. All-in-all quite delicious. Highly recommended.
Although this is not a food blog, I have a future post in the works about how to make the Perfect Grilled Cheese - because I have perfected this art and think its important to share with the world. Stay tuned!
Thursday, October 6, 2011
State Fair Chili Cook-off Part 3: Lets Cook Some MF-ing Chili!
Ok well I know all of my readers have been waiting with bated breath to learn the results of the chili cook off. In case you're busy and don't want to read this whole post I'll tell you straight off: we didn't win. But that doesn't mean my chili wasn't BADASS. Apparently I was in violation of a few "rules" that will be discussed in detail below.
We finally decided on a Team Name and I finished the shirts the night before:
I loaded up my Jeep and headed over to pick up my friend Jennifer. Our team was downsized considerably when people were told that we had to be out there at 8:00 am. It was just as well because the Jeep was full!
This was her bright idea - Tying 1000 knots to hold it down. This became problematic when it was time to break everything down and after 6+ beers...
I can't complain too much because her knots did the job. The guys next to us were pretty cool. They let me borrow their automatic lighter, like 10 times. My dumbass brought matches and the wind was not cooperating. They also shared a margarita with me at some point during the day. It was pretty good.
My competition...
OK so the deal with the Chili: I was trying to make CASI Chili. CASI stands for Chili Appreciation Society International, Inc. One of the rules is no fillers. Specifically it says: "NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted." So in reading this rule, I assume that things like onion and tomato are alright and had such items in my ingredient list. I put the onions in my pot first thing to get them cooking. This chick comes over, takes one look at my pot and the following conversation takes place:
Chick: "I guess you're not making CASI chili."
Me: "Actually, I am."
Chick: "You can't have those onions in there..."
Me: "I read the rules and it said no beans or macaroni. I didn't see anything about onions."
Chick: "Well, let me get one of the other officials to take a look and we'll just see..."
She goes to get one of the other officials who proceeds to tell me that although I don't have anything "illegal" in my pot, the onions must be rendered down to no bigger than my meat or else I won't score very high. The chick gives me a smug look. I thought to myself, OK, its like that. I see how you people are.
A neighbor two tents down tells me (after my chili is done, of course) that to win at CASI chili you have to have only meat, tomato sauce and spices. That's NOT how I read the rulebook but whatever....
So this was the final product - my friend and I thought it was pretty tasty. Do you see any MF-ing onions in there???
Another guy came over during the cooking process to ask me why I thought my chili was a winner. My response: "Because I'm BADASS, that's why." I stand behind this statement and my chili. Although next year, I'll play by THEIR rules and leave the onions out.
Anyway, we had fun and drank a lot so that's all that mattered. Here's my friend and our neighbors before they announced the results. These guys named their team for a buddy of theirs who had passed away. Very nice.
The Judging area. Looks very official with that table lying on the ground, huh? (I swear I'm not bitter.)
So at the end of the day we walked away with a Participation Ribbon, Two tickets to the Fair, a Parking Pass and some badass chili cooked by yours truly. Not bad if you ask me. Plus, there's always next year!
We finally decided on a Team Name and I finished the shirts the night before:
I loaded up my Jeep and headed over to pick up my friend Jennifer. Our team was downsized considerably when people were told that we had to be out there at 8:00 am. It was just as well because the Jeep was full!
We drove around Fair Park lost for about 20 minutes. For those of you unfamiliar with the Fair Park area (like myself), it can be quite confusing. There are street names inside the park but not any "official/legal" street names that will show up on the handy dandy iPhone (not that it isn't a stellar product - RIP Steve Jobs). We spotted some golf carts and figured this was where we needed to be. (The rules said officials would be driving around in golf carts to check on us periodically). I snapped a picture of one such cart. Honestly I'm not quite sure what these ladies were thinking. I guess they got tired of crocheting scarves and decided to keep their golf cart warm???
Anyway, we found a spot and it was set up time! My friend bought this huge umbrella type thing to shield us from the sun. Problem one: It calls for stakes to be put in the ground to hold it down. We were in a parking lot. No going to work...
This was her bright idea - Tying 1000 knots to hold it down. This became problematic when it was time to break everything down and after 6+ beers...
I can't complain too much because her knots did the job. The guys next to us were pretty cool. They let me borrow their automatic lighter, like 10 times. My dumbass brought matches and the wind was not cooperating. They also shared a margarita with me at some point during the day. It was pretty good.
My competition...
OK so the deal with the Chili: I was trying to make CASI Chili. CASI stands for Chili Appreciation Society International, Inc. One of the rules is no fillers. Specifically it says: "NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted." So in reading this rule, I assume that things like onion and tomato are alright and had such items in my ingredient list. I put the onions in my pot first thing to get them cooking. This chick comes over, takes one look at my pot and the following conversation takes place:
Chick: "I guess you're not making CASI chili."
Me: "Actually, I am."
Chick: "You can't have those onions in there..."
Me: "I read the rules and it said no beans or macaroni. I didn't see anything about onions."
Chick: "Well, let me get one of the other officials to take a look and we'll just see..."
She goes to get one of the other officials who proceeds to tell me that although I don't have anything "illegal" in my pot, the onions must be rendered down to no bigger than my meat or else I won't score very high. The chick gives me a smug look. I thought to myself, OK, its like that. I see how you people are.
A neighbor two tents down tells me (after my chili is done, of course) that to win at CASI chili you have to have only meat, tomato sauce and spices. That's NOT how I read the rulebook but whatever....
So this was the final product - my friend and I thought it was pretty tasty. Do you see any MF-ing onions in there???
Another guy came over during the cooking process to ask me why I thought my chili was a winner. My response: "Because I'm BADASS, that's why." I stand behind this statement and my chili. Although next year, I'll play by THEIR rules and leave the onions out.
Anyway, we had fun and drank a lot so that's all that mattered. Here's my friend and our neighbors before they announced the results. These guys named their team for a buddy of theirs who had passed away. Very nice.
The Judging area. Looks very official with that table lying on the ground, huh? (I swear I'm not bitter.)
So at the end of the day we walked away with a Participation Ribbon, Two tickets to the Fair, a Parking Pass and some badass chili cooked by yours truly. Not bad if you ask me. Plus, there's always next year!
Thursday, September 29, 2011
Waiting for a haircut...
Older grumpy lady next to me: I'm surprised they don't have a wheelchair here.
Me: oh yeah? In a salon?
Older grumpy lady: That washroom is far. I just had surgery 3 days ago. They probably don't want a bunch of handicap people in here.
Me: They probably think if you need a wheelchair, you would provide your own. There are wheelchair ramps outside after all. Besides, it's not like this place is Wal-mart.
Old Grump: I've been coming here a long time. I'm going to write a letter about this.
Me: Sounds good. I've been waiting a while, could you include that in your letter?
- Posted using BlogPress from my iPhone
Me: oh yeah? In a salon?
Older grumpy lady: That washroom is far. I just had surgery 3 days ago. They probably don't want a bunch of handicap people in here.
Me: They probably think if you need a wheelchair, you would provide your own. There are wheelchair ramps outside after all. Besides, it's not like this place is Wal-mart.
Old Grump: I've been coming here a long time. I'm going to write a letter about this.
Me: Sounds good. I've been waiting a while, could you include that in your letter?
- Posted using BlogPress from my iPhone
Saturday, September 24, 2011
State Fair Chili Cook-off Part 2: Test Run
Well I got home later than I wanted last night so I decided to save the test run for today. Its best to start off the day with a good breakfast. Check out this little skillet I bought:
Isn't it cute? It holds one egg perfectly. I almost burned my egg taking this pic actually. The smoke alarm went off. Not a good omen.
Now to test out the costume I bought for Beans MF.
He obviously loves it! My little fat pumpkin!
Ok, NOW its time to break out the camp stove. The instructions seem overly complicated.
I'm going to steal a play from the Tao of Curtis and just figure it out as I go.
I spilled fuel everywhere as I filled up the tank. Luckily I have the hose close by to clean up my mess before I catch the house on fire. I figure maybe I should read the instructions after all so I give them a quick scan. Good thing too because I wouldn't have figured it out on my own.
Im ready to light it up!
12 tries later, I think I have fire but I can't see it so it's time to consult the google.
Google says this stove is basically like a Bunsen burner so I should have a low blue flame. Hm. Not exactly what i had going on. Enough with the stove for now. Time to chop some shit.
Here's my ingredients:
I get the stove going after only 1 try and the onions are in the pot! Time to add some meat.
Meat + a few dozen ingredients later and i have this simmering on the camp stove:
So far so good!! Now to let it cook for a bit... Is it too early for a beer? I think not!
After letting it simmer for 30 minutes, it's good but definitely needs more heat. I add some more chili powder, red pepper, paprika, and cayenne. Here is the final recipe (I think):
And here's the final product:
Now to work on the team shirts! State Fair Chili Cook Off, here we come!
Posted using BlogPress from my iPhone
Isn't it cute? It holds one egg perfectly. I almost burned my egg taking this pic actually. The smoke alarm went off. Not a good omen.
Now to test out the costume I bought for Beans MF.
He obviously loves it! My little fat pumpkin!
Ok, NOW its time to break out the camp stove. The instructions seem overly complicated.
I'm going to steal a play from the Tao of Curtis and just figure it out as I go.
I spilled fuel everywhere as I filled up the tank. Luckily I have the hose close by to clean up my mess before I catch the house on fire. I figure maybe I should read the instructions after all so I give them a quick scan. Good thing too because I wouldn't have figured it out on my own.
Im ready to light it up!
12 tries later, I think I have fire but I can't see it so it's time to consult the google.
Google says this stove is basically like a Bunsen burner so I should have a low blue flame. Hm. Not exactly what i had going on. Enough with the stove for now. Time to chop some shit.
Here's my ingredients:
I get the stove going after only 1 try and the onions are in the pot! Time to add some meat.
Meat + a few dozen ingredients later and i have this simmering on the camp stove:
So far so good!! Now to let it cook for a bit... Is it too early for a beer? I think not!
After letting it simmer for 30 minutes, it's good but definitely needs more heat. I add some more chili powder, red pepper, paprika, and cayenne. Here is the final recipe (I think):
And here's the final product:
Now to work on the team shirts! State Fair Chili Cook Off, here we come!
Posted using BlogPress from my iPhone
Friday, September 23, 2011
State Fair Chili Cook-off Part 1: Preparation
I've decided to compete in this years chili cook off! Very exciting!
I head to Wal-Mart to get some items for Sunday's event. Namely, fuel for my Coleman pump stove (on loan from one of my assistants, Pablo).
I'm on a mission for fuel but I'm immediately distracted by Halloween items. Ooooh! Dog Costumes. I need a costume for Beans MF anyway.
I liked the hot dog but its too obvious so I went with the pumpkin. He's going to love it!
Ok so fuel. Camping supplies here I come. Uh oh. Kitchen Gadget aisle is distracting me. I think I need something on this aisle to help with the chili.
I grab a measuring cup/spoon set that is only .88 cents! Ok now on to sporting goods.
Oh wait! I want this vacuum:
But not today because it's $500.
Luckily the lady just announced something about sporting goods on the intercom so I'm reminded of my fuel. Here's the stove I'm using:
But I don't see any fuel!!! Ugh!!!
Ok so I located the fuel. It was conveniently next to the stove.
Yes I just had a blonde moment. I thought that thing on the front of the stove was what the fuel came in but turns out that's just the tank. I'm dumb. :(
Ok so how long does one gallon of fuel last? Hm. I better get two since I'm doing a test run on my chili recipe tonight.
I have to make a quick call to see if I have a folding table at home. I really want to buy this Coleman pop up kitchen but it's $42.00. Hm. I'll pass this time. But if I win then I'm coming back to get it.
Now I need team shirts. I like purple so that's the one I pick. I've been here over an hour and haven't gotten food yet. I need mascara. I've been wanting to try the new one JLo has been advertising but I can't remember the name so I get my trusty lash blast**
Ok - Finally on to the groceries! I really just need meat and a couple of spices I'm low on at home.
2 hours later here's my basket:
I'm forgetting something. I just know it. I'm tired too. And hungry. Time to go.
Check out was quick. Now I'm on my way home to fire up the stove and give it a test run! More to come!
**ladies, I have tried EVERY mascara out there - expensive and cheap. This one is the best, I swear.
I head to Wal-Mart to get some items for Sunday's event. Namely, fuel for my Coleman pump stove (on loan from one of my assistants, Pablo).
I'm on a mission for fuel but I'm immediately distracted by Halloween items. Ooooh! Dog Costumes. I need a costume for Beans MF anyway.
I liked the hot dog but its too obvious so I went with the pumpkin. He's going to love it!
Ok so fuel. Camping supplies here I come. Uh oh. Kitchen Gadget aisle is distracting me. I think I need something on this aisle to help with the chili.
I grab a measuring cup/spoon set that is only .88 cents! Ok now on to sporting goods.
Oh wait! I want this vacuum:
But not today because it's $500.
Luckily the lady just announced something about sporting goods on the intercom so I'm reminded of my fuel. Here's the stove I'm using:
But I don't see any fuel!!! Ugh!!!
Ok so I located the fuel. It was conveniently next to the stove.
Yes I just had a blonde moment. I thought that thing on the front of the stove was what the fuel came in but turns out that's just the tank. I'm dumb. :(
Ok so how long does one gallon of fuel last? Hm. I better get two since I'm doing a test run on my chili recipe tonight.
I have to make a quick call to see if I have a folding table at home. I really want to buy this Coleman pop up kitchen but it's $42.00. Hm. I'll pass this time. But if I win then I'm coming back to get it.
Now I need team shirts. I like purple so that's the one I pick. I've been here over an hour and haven't gotten food yet. I need mascara. I've been wanting to try the new one JLo has been advertising but I can't remember the name so I get my trusty lash blast**
Ok - Finally on to the groceries! I really just need meat and a couple of spices I'm low on at home.
2 hours later here's my basket:
I'm forgetting something. I just know it. I'm tired too. And hungry. Time to go.
Check out was quick. Now I'm on my way home to fire up the stove and give it a test run! More to come!
**ladies, I have tried EVERY mascara out there - expensive and cheap. This one is the best, I swear.
Tuesday, September 20, 2011
The Elements of F*cking Style
Not too long ago, my half-brother belittled my blog and writing skills in general. I actually considered his criticism for a brief moment and didn't think about it again until I ran across this little gem:
I immediately ordered it thinking that if my skills needed some improvement, this was the book to do it. I have to say, it is pretty awesome so far. How could I not like a book that advises me to:
"Use strong, definite language in your writing. Make that sentence your bitch."
It also gives examples of words that are commonly used in error, proper comma placement, semi-colons and hyphens. PLUS its MUCH more interesting than the original Elements of Style. Strunk and White could put a corpse to sleep. Apparently I am a moron because I thought you had to put a comma before you called someone Jr. or Sr. The book literally says people who do this are idiots. Guilty.
Expect better writing from here forward, people!
(SIDENOTE...Per this book, Its perfectly acceptable to refer to those who would belittle my blog and/or writing an: ass hole, ass-hole or asshole - although the latter is the preferred form.)
"Use strong, definite language in your writing. Make that sentence your bitch."
It also gives examples of words that are commonly used in error, proper comma placement, semi-colons and hyphens. PLUS its MUCH more interesting than the original Elements of Style. Strunk and White could put a corpse to sleep. Apparently I am a moron because I thought you had to put a comma before you called someone Jr. or Sr. The book literally says people who do this are idiots. Guilty.
Expect better writing from here forward, people!
(SIDENOTE...Per this book, Its perfectly acceptable to refer to those who would belittle my blog and/or writing an: ass hole, ass-hole or asshole - although the latter is the preferred form.)
Monday, August 22, 2011
Back to School
I don't have children of my own (save my pugs of course) but today I am reminded of the first day of school by many of my facebook friends. Seems everyone is posting pictures of their children along with tearful words of nostalgia for the days before he/she was "all grown up." I'm sure if my dad were a facebook user he might have similar sentiments on this day. Thank God he hates computers and spends more time cussing their existence than actually working on one.
Anyway, I learned recently that one Dallas school has IPad stations for their Kindergartners. Ok I don't even own an IPad. WTF?
Knowing this, I have to wonder if kids these days are filled with as much trepidation about the first day of school as many of us were before the days of technology filled classrooms.
I woke up early for the first day of school. My outfit was already picked out my my mom. The year was 1980 something so who knows what kind of exotic clothing choice I was sporting that day. I'm sure there is a picture or two somewhere. I can't tell you what I ate for breakfast but I can tell you that I was excited about having school supplies. This quirk of mine would carry on into my college years. I love school supply shopping. Something about notebooks and pencils makes me feel like I'm about to accomplish something great.
I remember clearly my mother walking me to the door of Mrs. Blaylock's Kindergarten class. I was nervous but not crying. Looking back I wonder why? In a town of only 5000 people, I had encountered most kids before that day. I think my mom put me in every Vacation Bible School there was the summer before - regardless of denomination (this could explain some of my issues with organized religion but that is a whole other topic). Upon entering the classroom I immediately recognized some of the faces. Suzie Allen was one; as well as James Stevenson - two people I would eventually go on to graduate high school with 12 years later.
Then there was this one girl... I didn't know her name when I walked in the door but I noticed her immediately. She was crying. And by crying I mean bawling. And by bawling I mean her face was red with tears streaming down it like her life was over. I mean, quite literally, like coming to school that day was the worst thing that had ever happened to her, EVER. Heck, maybe it was the worst thing she had ever encountered in the whopping 5 years she had been alive. Who knows? I knew this much - I wanted nothing to do with her. Her crying was contagious. The girl next to her caught it and started with the tears streaming down her face too. A few other kids were beginning to sniffle. This was awful. I told my mom "bye" and tried to snag a seat near some people I recognized in the corner of the room. Bad news for me, the teacher was putting us in alphabetical order and I got stuck right next to red-faced crying girl. She cried ALL DAY LONG in some form or fashion. Sometimes quite hiccuping other times full on hissy fit. I found out her name was Stephanie and tried to show her my cool school supplies. She was not interested. Any time the teacher offered up a chance to go somewhere or do something I was out of my seat ASAP just to get a break from this chick.
When my mom picked me up later asking about how my day was, I was not that pleased. I voiced some complaints about Stephanie and her crying. My mom's reaction was basically "deal with it, Lesley."
Turns out this Stephanie girl lived not far away in my neighborhood so we ended up being friends for a while until she stole my boyfriend and pushed me on the playground. Then we were NOT friends and I hated her guts and thought she deserved to have a terrible first day of school for being such an awful person. She moved away a couple of years later.
Hm, come to think of it - maybe we would have done better with IPad stations.
Wednesday, August 10, 2011
Project Pugway - August 27th, 2011 - 11-2 pm
Time for DFW Pug Rescue's Project Pugway!
I'm very excited to be a part of this event. We will have a few local celeb's participating as well as a bake sale and silent auction - all benefiting pug rescue. This organization is committed to taking in every pug - regardless of health issues or age. Their mission is "No Pug Left Behind." I have been a fan of this breed since I was a little girl and my parents bought me my first pug, Violet. They're such fun, comical dogs. Jacob and I laugh at ours pretty much every day.
This is not a pug exclusive event. All dogs are welcome (on a leash of course). I'm thinking Cactus Jack and Beans MF are going to be modeled by Jacob - although he doesn't know it yet. Come out, have a good time and support the pugs! I hope to see you there!
For more info on Pugs and a history of the breed, check out the featured article by City +Country Pets
Wednesday, July 20, 2011
Sneak peek - Roma!
Been super busy lately but here are a few pics from my trip to Rome a couple of weeks ago. It was amazing!
More to come!
- Posted using BlogPress from my iPhone
More to come!
- Posted using BlogPress from my iPhone
Subscribe to:
Posts (Atom)