Saturday, June 26, 2010
Gotta love the artwork, to customize the plane.
More planes came and went throughout the day, so we didn't see them all.
The most exciting thing I learned is that there is someone out there that does flight training....Ooooh I hope Kevin says yes to me getting a license .....
Friday, June 25, 2010
But I did not know there was a website dedicated only to bacon: bacontoday.com
Check out their colored bacon....I don't know if I can eat Green bacon: http://bacontoday.com/colored-bacon/
Wednesday, June 23, 2010
So here is a fun little questionnaire for those who like to cook.
Who has been the biggest influence on your cooking? My mom, Kevin, and cooking shows and magazines. I learned how to cook from my mom, have gotten many yummy recipes from cooking shows and magazines, and Kevin is always asking for something new, and never complains when it just isn’t good. :)
What is your favorite dish to cook…your signature dish? BBQ ribs. I don’t make them often as they take 3 days to make. I do it all from scratch, the rub and the BBQ sauce.
What was your biggest cooking disaster? Soapy Sausage…college mistake…only Kari and Ralyn know the truth….
If you could travel to another country just to taste their cuisine, where would you go? Italy. I love Italian food
What is something you have never cooked, but would like to try? A chocolate souflee. Just because it would be a challenge…and, they’re good.
What do you consider the 5 most essential ingredients you keep in your kitchen? Olive Oil, Salt and Pepper (is that one or two?), Garlic, Onions, chicken.
What is comfort food to you? Lots of things… mac and cheese, mashed potatoes, potato chips, you know starchy things
What are the ideal toppings for pizza? Fresh Mozzarella, prosciutto, red onions, garlic, red sauce…or if I want white pizza: garlic sauce, red onions, chicken, bacon, mozzarella
What kitchen utensil/gadget can you not live without? This is hard as I can make do with almost anything. However, I would say my Santoku knives. I have a couple, and I use them almost for every meal.
So who is behind your apron?
Friday, June 18, 2010
Mix honey, an egg and garlic together
Combine panko bread crumbs (I think you could do this without panko), chopped pistachios, parsley
Salt and pepper chicken breasts, dip chicken into honey mixture, then press into the pistachio mixture. Place on foiled lined baking sheet and bake at 400 degrees till done.
Sorry I didn't get a picture of this...but if you want more info let me know, and I would be happy to share with you. These were really yummy, and can be served with almost anything. Very high in protein too!
We had a hard time trying to get a good picture as we didn't want to scare it away.
Friday, June 4, 2010
Yesterday, Kevin was in the yard doing some mowing and he came across this bull snake making himself a home.
Yes his head is in the hole, I think he was digging. It seemed to take him hours....sometimes he would be much farther in. Then late last night, we went out, and you can hardly tell where he was, the hole was covered up and he was gone. So did he move in or not? I don't know.
I have mixed feelings about this neighbor...he will eat mice and moles. A bull snake also will kill a rattle snake. Now we haven't seen any rattle snakes here, but we know they are in the area...so given that, this little bull snake, may make a good neighbor. The catch, his new "home" was right by the sidewalk and the dog run. May be too close to my house..... Sigh. I guess I will watch for him more closely now when I am outside.
UPDATE: Saturday June 5, in the morning I was outside with Deogi...we were looking for bunnies to chase (one of her favorite pastimes), and she found the snake....curled up, hissing, ready to strike at her, right underneath our bird feeders (about 4 feet from where I was sitting on a rock). So I think I have a new neighbor. Will have to be careful when the kids come to visit.
Next I cooked them in a cast iron skillet.
They were really good at this point and would have made excellent enchiladas....but Kevin likes corn chips, so next I cut them into "chips" and fried them. Here they are waiting on the fryer...
And cooling after being fried.....
We had a taco/nacho bar, beans, cheese, taco meat......it was fun.
So my analysis? Well, I enjoyed the experience. But really they were a lot of work. And given that they are so inexpensive to buy....I probably won't be making them (the tortillas) again soon.
Wednesday, June 2, 2010
I mixed up the batter, let it sit for a little over an hour and then cooked them up. I was surprised at how easy this really was to do.
Here they are cooling.
Once I had them cooked, I filled them with meat and cheese, rolled them and warmed them back up in the pan....and this is what they came out to be:
They were really good and a great dinner. We even made some dessert ones with jam inside. I think I may just have to make these again sometime.
Holly, what do they fill the crepes with there? I was looking for new ideas.....
Next up....homemade corn chips...well I have made the chips before our of store bought corn tortillas, this time...I make them all from scratch...
So here we are at the starting line, we were in wave PB, which had an expected finish time of 90 to 120 minutes. So right where we were planning to finish. There were about 40 waves that started before us. So we were near the back of the participants.
One of the fun things is the people that line the course of the Bolder Boulder. They entertain people and shout encouragement. Which makes the race more fun. Here is a group of belly dancers we saw between 2KM and 3KM. The funny thing, is that this one only one group of belly dancers, I think we saw two more on the course.
Between 6KM and 7KM you reach the summit of the course. If you didn't live here and were really running, this is where you would hurt alot.
One of the best parts is the finish of the race. The actual finish is in the Colorado University stadium. And there are all these people cheering you on, even slow pokes like me. It is really a cool feeling. Frank Shorter, an Olympic Marathon runner was doing the commentary for the people in the stadium, said that the Bolder Boulder is a unique race in that people actually stick around at the end. I think it has to do with the Memorial Day celebration that happens after the end of the Elite Races.
So the Elite runners finished in 28 mins, 13 seconds, which is 4:34 per mile. I wasn't that fast. I finished in 1 hour, 44 mins and 53 seconds or 16:52 mins per mile. My best time was in 2003 where we finished in 1 hour, 29 mins. I'll have to try again to see if I can improve my time, and why don't you come join us next time!