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shrimp ceviche

dsc03218

you should make this. its yummy. go to epicurious.com. search shrimp ceviche. make it. eat it. you can thank me later.

homemade oreos

grab a glass of milk...homemade oreos

grab a glass of milk...homemade oreos

this recipe comes from smitten kitchen, one of my favorite food blogs. please ignore the picture of  HER oreos, mine look absolutely nothing like hers…

these turned out yummy, i personally think that the cookies should be a bit more cakey ( like a moon pie) but daniel thought they were ” f!@#ing good as they are! “  the filling is made of all sorts of wholesome and good for you ingredients…like crisco vegetable shortening, butter, and powdered sugar. we both agreed that the filling is good but the consistency needed to be a little thicker so if you make these add a couple tablespoons more powdered sugar to make it more like the store bought version. so these are obviously a cookie that you make and then give a bunch of them away, as they will go straight to your hips, ass, belly, etc. but oh, that moment on the lips is totally worth it!

Homemade Oreos
Retro Desserts, Wayne Brachman

Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

  1. Set two racks in the middle of the oven. Preheat to 375°F.
  2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
  3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
  4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
  5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.


feeling human again and back in the kitchen

first and foremost, i want to start off by thanking all of you for the love and kind words that you sent our way throughout this difficult time.  our friends have been so supportive of us and that has made an unbearable situation a little easier to handle.  i am feeling human again, and daniel and i are slowly on the mend. we love you guys.

and after 5 weeks of nothing but frozen waffles, dry plain cheerios, and (gag) saltines i have been back in the kitchen with a new love and appreciation for food. as you all know, i love to cook, love to be in the kitchen and create meals completely from scratch to feed the friends and family that i love so much. i never truly realized how therapeutic it is for me, as well. as soon as I was feeling up to it i was in the kitchen making peanut butter chip and chocolate chip cookies and wanting to cook dinner for daniel and i again. cooking is how i relax and get some peace, and i think these last 5 weeks have made me appreciate it that much more.

so tonight, we had blta (bacon, lettuce, tomato, and avocado) sandwiches- on toasted whole wheat bread for me and a toasted sourdough roll for daniel- with a homemade garlic mayonnaise. the homemade garlic mayonnaise really does taste infinitely better than store bought and is super easy and quick to make. the bacon was dalys honey cured bacon from raleys, and while spendy (it was $8.00)  it was soooooo worth it. the bacon was thick and salty and daniel cooked it in the oven on a cookie sheet at 400 degrees for about 15 minutes. i mean. c’mon, who doesn’t love bacon? i know a certain pretty hard core vegetarian that eats bacon. yup. she shall remain nameless.

homemade garlic mayonnaise

1 clove finely chopped garlic

1/4 tsp salt

1 pasteurized egg

1 tsp freshly squeezed lemon juice

3/4 cup canola oil

toss first 4 ingredients in food processor or blender and puree until smooth. very slowly drizzle canola oil in while blending.  blend until smooth and thickened. if it gets too thick, add 1tsp ice water to thin out consistency. will keep in the fridge for 3  or 4 days.

Fun On The Mountain

As many of you know, Jackie and I are going to Park City, Utah at the end of this month. My dad is pushing to have some family outings at least once a year and this year its skiing in Park City.


Well, for the past 10 years or so, whenever I would go up to the mountains, I’d go snowboarding. I don’t know if it should really be called snowboarding per se; more like falling-on-my-ass-boarding. Every single time I’ve gone snowboarding for the last 10 years, it didn’t matter if I went the day before or the year before, I just never got any better. I’d strap on my board and make a very awkward trip to the lift, damn near killing myself getting off the lift and then slowly scoot my way down the mountain, usually stopping every 100 feet or so as I slammed ass- or head-first into the snow. I’d repeat that for most of the day.

The real fun came when I had to take off my boots at the end of the day. After using my hands to break each of my many, many falls of the day, they apparently had had enough and began to protest. Most times I would have to resort to using my other foot to try and kick off my boot because my hands were obviously not going to cooperate. Good times, right?

Well, I’m done. No more snowboarding for me. And my hands couldn’t be happier.

I grew up skiing and my body knows what to do when those things are strapped to its feet. A snowboard? Not so much. I started snowboard because it looked like fun and my brother, Branden, gave me his old snowboard as a gift. I knew that Branden absolutely loved (and still does) snowboarding and I wanted to have just as much fun as he was having. And for the first few times I went, I had fun. But after a while I noticed that I was not progressing. Like I said earlier, I could have snowboarded the day before and I’d still feel like it was my first time on the board.

Now that my very brief prologue is complete, on to the actual story, which is not nearly as exciting.

We went to Mount Shasta this weekend to get some skiing in before our big trip. If I’m going to go to a premiere mountain resort, I need to make sure I don’t look like an idiot (yes, yes, insert your jokes here).

Now, the ski conditions were not that great. The mountain is severely in need of some snow (only 17″ at the base). The weather was great if your weren’t skiing (55-60 degrees out and sunny), but not so much otherwise. But that didn’t bother us.

I popped my rented ski’s on and despite the fact that its been more than 10 years since I’ve even touched the things, I was in my element. Skiing, to me, was like riding a bike. Don’t get me wrong, I was definitely a little rusty (10+ years, remember?). But I knew as soon as I started heading down the mountain on that first run that I was on the right track.

Despite the conditions, we had a blast. I got noticeably better with each run and enjoyed every second on the mountain. I think my favorite part of the day was late in the afternoon when we stopped at the little bar at the top of the lift. My dad, Troy, Tim, Randy and Luke and Zachary spent a little time relaxing, enjoying the sun on this absolutely beautiful day. It was a great little bar with a patio that overlooked the entire resort, the peak of Mount Shasta shooting up to our right. You could see Mount Lassen in the distance and the entire valley. We spent a few moment joking, talking about nothing in particular while sipping on a good beer (Lost Coast’s Great White).

It was a great day. It was great to spend a day with my dad and some really great family and friends. I had a lot of fun getting back on ski’s and hitting the slopes. It made me a little more excited for Park City, for sure.

Holiday Feasts…sorta

We ate like kings this last week and we’ve got some awesome pictures to share with you. Once we get off our lazy asses (or just my lazy ass) and transfer the pictures from our camera, we’ll post them and tell you guys all about it. Trust me when I say it was totally effin awesome. Stay tuned.

On a related note, I hope that everyone had a nice visit from Santa and were able to enjoy a little time with friends and family. We had a blast and are only looking for more.

mmm.. beery

I bottled my most recent beer on Sunday. I’m not sure what to call it though. The style is what is called a “Hop-Burst Ale”. Normally, when you make beer you put hops in near the beginning, the middle and the end of boiling all of the ingredients. The hops that are added at the beginning of the boil add most of the yummy bitter flavor in beer, but with the Hop-Burst Ale, you only add hops from about the middle of the boil onward. So you get a very hoppy flavor and aroma, but less bittering.

I just had to have a taste of this beer when I bottled and boy-oh-boy is it hoppy. It turned out just like I planned, lots of hop flavor and aroma, not-so-much bitterness. The hops flavor still needs to mellow out for a few weeks while it sits in the bottle to carbonate but come Thanksgiving I think it will be a kick-ass beer. And if there’s still some left by Christmas time, look out man cuz its gonna be the kick-assiest.

I should also note a couple things on this batch of beer. Scott and Josh helped me out big time. I love being able to have some friends over when making beer. Not only does it take some of the stress off me having to do everything myself, but spending some QT with friends is what life is all about (yes, I said QT). I think from start to finish it took just about 3.5hrs to make this batch of beer. Good times.

Also to note is that I love having cool gadgets to make my life easier. Mr. Cervantes himself was so kind as to donate his little box-freezer to me when he came up in August. And with the oodles of gift certificates for the Home Brew Shop that I received for my birthday, I was able to buy a temperature controller for the freezer. This allows me to manually set a constant temperature for the freezer to anywhere between 20 and 80 degrees. So once my batch of beer is ready to ferment, I just plug the thing in and the freezer stays at whatever temperature I want (in this case, 65 degrees). Gone are the days of leaving my beer in the bathtub or the closet to weather the temperature swings of the house. This isn’t so much of a problem now that the weather is cooler, but come summertime, this is going to be the best gift ever. Thanks Matt!

So now, once again, I need to figure out what I want to make next. If I can get my ass in gear, I just might be able to get another beer ready to drink for Christmas.

No Reservations? No Dackie.

Sheesh people.. Since you won’t stop bugging me to post on here, I have finally given in. Okay? You win. I lose. Are you happy now?

Alright, so summer is in full swing. And as always, it seems that we are completely booked until September. A quick run down of the summer (subject to change): Read the rest of this entry »

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Bullets, yet again

Alrighty folks.. let us get started.

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We made it…barely

Thanks to everyone that helped us this weekend, we’re all moved in to our new house. We’re a littele beat up and bruised, and we’ll probably be in bed by 9pm every night this week, but we’re moved. Yay. You’d think we had moving down to a science, and I’m pretty sure we’re not too far off, but its amazing how much energy, physical and mental, moving takes.

Jackie and I both really love this house, so hopefully we won’t be moving any time soon (though I think we said the same thing about the house we just moved out of). The owners of the house are really nice and are planning on moving into this house in a couple of years, and from what Jackie’s told me, they want us to live there until they do. I have no problems with that. This place is plenty big for the two of us and when the time comes (it hasn’t yet) there’s enough room for us to have a kid.

We’ll be having a housewarming party in the next month or so, but the plan is to have poker night in a few weeks (sorry Ben). So keep your eyes peeled and your phone ready, because you may just get the call. And just so everybody knows, Dilby, you’re first on the list of invitees. Can you make it?

PS: I’m going to see if Ryan Stotts can make it. I haven’t seen him for a while and I’d like to know who he’s dating now.

PPS: Happy Birthday Glenn & Brenna!

Congratulations strike again

Alright folks, another baby announcement. Ryan & Lori had their baby over the weekend. His name is Jack. If he’s lucky, he looks like his mother.  Some more butt patts go out to them and their family. Nice work. We miss you guys and can’t wait to see pictures.

Seriously though, last spring turned out to be a busy time of year… IN BED!!!

Thank you. Goodnight!