Archive for July, 2007

Flash Back to Crackdance

Wednesday, July 18th, 2007 | ramblings | 1 Comment

just ran across vegas pics. so funny. btw, do not be alarmed if a couple of photos of you guys show up for 1 second in A-Ron’s short film.

If you have any interest in my trip to Portland…

Tuesday, July 17th, 2007 | Uncategorized | 3 Comments

here are some photos. I didn’t take that many. oops.



Tuesday, July 17th, 2007 | ramblings | 1 Comment

I’ll see most of you tonight for DFT but just wanted to shout it to the internet world – Got me a new job last week at Exopolis!

And yes, I only gave my boss 1 week and 2 days notice. That’s how much I respect her.

Time for new things. Erin is becoming a chef and I believe I’m becoming a nomad. Hopefully this next gig will have normal bosses and cool people with cool work. It’s a more demanding job but we’ll see how it goes! {{ a tad nervous! }}

you know we’re getting old when…

Saturday, July 14th, 2007 | Uncategorized | No Comments

they have flash back 90′s lunch hour on the radio

and I LOVE IT. go Hole, Veruca Salt, and Oasis

don’t blow into the slot in the lid of your coffee bean coffee cup

Friday, July 13th, 2007 | life lesson | No Comments

mine just spit hot water onto my forehead when i did so.

Shrimp Ceviche – DFT

Wednesday, July 11th, 2007 | tuesday night dinner | 1 Comment

Shrimp Ceviche Recipe

Filed under Appetizer, Low Carb, Mexican, Seafood, Seasonal Favorites: Summer, Wheat-free

With the warm days of summer upon us, a great way to cool off is with ceviche. Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe.) This version is prepared with shrimp, which is first lightly cooked, and then marinated in the citrus juice. My father, who generally doesn’t really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more.)

1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
3/4 cup lime juice (juice from 4-6 limes)
3/4 cup lemon juice (juice from 2-3 lemons)
1 cup finely chopped red onion
1 serrano chile, ribs and seeds removed, minced
1 cup chopped cilantro
1 cucumber, peeled diced into 1/2-inch pieces
1 avocado, peeled, seed removed, cut into 1/2-inch chunks

1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.

2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.

3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.

4 Right before serving, add the cilantro, cucumber, and avocado.

Serves 4-6.


Tuesday, July 10th, 2007 | Uncategorized | No Comments

ok, I’m on a yelping rampage. I want to be elite! I need to think of restaurants to review. I can do this.

I Put In My Notice!

Tuesday, July 10th, 2007 | Uncategorized | No Comments

I put in my notice yesterday. Last day is Aug. 10. New life, here I come. Oh yeah, I can probably say goodbye to cute shoes. Sad.

Eeeeeeeh. I’m going to be a college student again. How weird. I feel too old for that.

Super Old TND Recap

Friday, July 6th, 2007 | Uncategorized | No Comments

Sadly, I’m just really lazy and this dinner recap is from June 5… only a month late. evs.

Sea Scallops with Orange Tarragon Butter and Mushroom/Asparagus/Tarragon Risotto
I found this really great recipe for scallops with an orange tarragon butter sauce from Details and really wanted to try it, so I bought some big ol’ sea scallops from Costco (only $9.99/lb!) and decided to pair it with some risotto. I mixed and matched from a bunch of different risotto recipes, so I’m not going to attach that. The risotto ended up being mushroom, asparagus, tarragon risotto? Maybe some other things. But, no matter how easy they make risotto look on tv, it’s still a time consuming pain-in-the-ass.

The scallops were easy. Salt and pepper them, although I think I should’ve washed them because I remember them being a little gritty. Oops. Anyway, grill them for about 2 min. per side, but make sure they have some grill marks. By the way, overcooked scallops are rubbery and gross, so don’t overcook!

The risotto was a bit harder. Saute the rice in some butter, oil and onions, then when it’s golden, add warmed up chicken stock, one spoonful at a time and stir, stir, stir until that bitch absorbs it all. Then repeat. By the way, I think I was supposed to saute the mushrooms and add them in toward the end, but I just sauteed them with the rice and the mushrooms sucked up a lot of that oil. Once again, oh well. Also, you’re supposed to boil the asparagus a bit before adding to the risotto, but I just threw it into the simmering chicken broth. Worked fine. When the rice is finally softened, add in asparagus, tarragon, salt and pepper, then add in a large pile of grated parmesan cheese. The cheese kind of takes the soupiness away from the risotto, so in retrospect, I probably would’ve added another ladle full of broth, instead of having sticky risotto.

Oh, and the heavenly butter sauce. You’re supposed to boil wine, vinegar and shallots together until the liquid is almost gone. Well, I looked away for a second after staring at it for a good half hour and suddenly the liquid was ALL GONE. Oops. I threw some more wine and vinegar in there, let it cook a little, turned the heat to low and began adding chunks of cold butter in very slowly. Crisis averted. I thought the sauce might be too sour, but after all that butter, it was fine. After two sticks of butter, the sauce is nice and thick and velvetty. Then add grated orange zest and chopped tarragon, then season the sourness out with salt and pepper.

Plate the risotto, top with scallops, throw some chopped parsley on top and douse with butter sauce. Mmmmmm. I’m hungry right now.

Since we’re trying out Wine Tasting Tuesdays, I brought along a sparkly-ish Rose. Good pairing and a nice summer color!

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