tag:blogger.com,1999:blog-40057779285549695212024-02-02T01:40:37.830-08:00KEC KrewThe Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.comBlogger208125tag:blogger.com,1999:blog-4005777928554969521.post-63298257240059443402015-02-09T21:52:00.002-08:002015-02-09T21:52:26.899-08:00Texas Two-Step<div class="separator" style="clear: both; text-align: center;">
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Having recently moved to Texas, my ability to go to blazer games has been greatly diminished. However, this weekend the Blazers came to play in Dallas and Houston. Emboldened by the fact that they were .. closeish, I wrangled up tickets and went on an adventure!<br />
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<b>Blazers vs Mavs, 2/7/2015 </b></h2>
The first game was in Dallas at 7:30. So I left Austin with my companions, Thomas and Nick, around 3. Thomas was a fellow Blazer fan, while Nick was rooting for the Mavs. We begrudgingly allowed him to come.<br />
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We made it to Dallas around 6 and had dinner at a pub/bar called the Angry Dog. Here is a picture of an interesting beer I ordered. I had never seen it before.... I actually really liked it.<br />
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We were staying with Nick's friend, and he was kind enough to arrange an Uber ride for us. It was the first time I had ever done Uber. It went pretty smoothly for the most part, it was a little pricey, but we made it to the game almost on time, despite leaving for it at 7:25.<br />
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Our seats were in the very last row of the stadium, but at least we had a mostly full court full instead of from behind the baskets. Here is a shot of the court from my seat.<br />
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The game for the most part was very good... up until the 4th quarter when the Blazers managed to only score 14 points and allowed the Mavs to storm back from a 16 point lead and take the game into overtime. The Blazers then got shellacked in overtime and we left depressed from a missed opportunity. Walking out I commiserated with a few other blazer fans, mostly through head shakes and wry smiles.<br />
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It was a little crazy how many people left the game early in the fourth. They probably felt a little silly once they saw the Mavs came back. I usually try to stay til the end regardless of the result, though I suppose that I can understand trying to beat traffic.<br />
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For the halftime entertainment we got to watch George Clinton "perform", and by that I mean he mostly stood around while everyone danced around him. He occasionally sang, but for the most part didn't do much, as is obvious from the picture below.<br />
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I didn't take many more pictures of the experience, and I was too depressed at the end to really take many more. In general I really liked the in-arena experience. Since it is Black History month they showed a lot of NBA facts about the early black players and that was really interesting.<br />
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One of the cooler aspects in the arena was the addition of a drumline, which I thought was pretty great. It was also fun seeing Mark Cuban on the big screen. I thought for the most part the fans were pretty good. In the fourth quarter they got very loud and were cheering for the Mavs and may have disrupted the Blazers.<br />
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The coolest aspect for me was how much the city changed when the Mavs won. Many of the buildings had animations or lights on them about the win. The picture below shows Reunion Tower lighting up with the message Mavs Win.... which I took as we waited for our train.<br />
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All in all... it was a disappointing start, but we got to explore Dallas a bit after the game, which made it slightly better.<br />
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<b>Blazers vs Rockets, 2/8/2015 </b></h2>
The change for redemption came the very next day and luckily for Thomas and I, the Blazers won! If I could have only picked one win on the trip I definitely would have picked the Rockets game, so while the Mavs game was sad, at least the trip wasn't super duper depressing.<br />
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We did a lot of driving Sunday, and we got to the game around 5:50, which was about 10 minutes before the game. Someone in the bathroom told Thomas to enjoy LaMarcus Aldridge while we could and that he was coming to Houston next year. I doubt that... but the dude seemed pretty sure about it.<br />
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Here is the view walking to the stadium:<br />
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We had much closer seats this time, which was quite nice. We could even see facial expressions!<br />
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Robin Lopez has a grudge against all NBA mascots and his battle continued against the Rockets' mascot, Clutch. Clutch confronted Rolo before tipoff and Rolo pushed him to the ground. This is a picture of Clutch staggering away while Robin glares at him.<br />
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The first half was great for the Blazers, though it was very long as the Rockets got a gazillion free throws. For our halftime entertainment we got... a bunch of teenage cheerleaders doing stuff.... it was... interesting.<br />
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At the end of halftime, Clutch came out in Camo with a Nerf gun, clearly ready to confront Rolo again. The confrontation did not go well for clutch. <br />
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The video of most of this is here:<br />
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After this he gave Rolo a sideshow bob doll from the simpsons then tried to make nice by playing with a clutch doll. Rolo kicked the clutch doll into the stands.<br />
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The third quarter was awful, and the Blazers, after leading by 13 at half, were only up 1 entering the fourth quarter. Thomas and I were both pretty anxious, especially after what happened the night before. Luckily, the Blazers gutted it out and emerged victorious, which was a very very happy result for us, but not for the fans of the home team.<br />
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There was one other Blazer fan that I saw, in our section anyway, and I high fived him with about 20 seconds left after the win was secure. That was a fun experience. I had never witnessed a road win by the Blazers, but I tried to have a mostly muted victory celebration.<br />
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The fans in Houston seemed rowdier and louder than the Dallas fans, though that may have been based on where we were sitting. When Damian Lillard was introduced he was booed pretty lustily due to the playoff shot from last year. The stadium announcer was very drab about anything the blazers did and would announce things like... Damian Lillard to the line for two shots, very slow and monotone. Unless he wanted the fans to get riled up. Then he would say. Damian Lillard to the line for two NOISYYYY FREE THROWS!<br />
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The Rockets had a lot of video montages to get their fans loud and excited. Mostly it was Dwight Howard flexing and yelling at them. The videos were incredibly effective and the fans got very loud and raucous. I always felt like the videos were poorly timed since for the most part they were shown during a timeout right before the Rockets had the ball.<br />
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During the comeback though, the place was loud and rocking, and I was pretty worried that the Blazers were done for, so to persevere and win was pretty great.<br />
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The view of downtown Houston from the entrance of the arena was pretty stunning.<br />
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All in all, it was a really fun trip. It was definitely a long weekend, but it was great to see the Blazers play and sort of explore the other places in Texas. It was even better that the Blazers managed to beat the Rockets.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com1tag:blogger.com,1999:blog-4005777928554969521.post-74433908587144057742014-07-07T19:56:00.002-07:002014-07-07T19:56:27.564-07:00Cleveland Reunion: Day 4 and DepartureSaturday was the last day of the reunion and after the super action packed fourth of July, it was a little calmer. The first activity of the day was to watch the world cup game. Riley's favorite player is Messi, so he was vaguely excited that Argentina won.<br />
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After that a few of us headed out to go biking on the beach. Another group went to the tide pools and a third went golfing.<br />
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The bikes were rather limited, they only had 2 cruisers and a bunch of fun cycles, which were basically tricycles. My mom and Aunt Margo got the cruisers, while Kyle, Riley, and I got the fun cycles.<br />
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Here is Margo and my mom looking at the bikes.<br />
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We had to walk the bikes down to the beach, but once we got there we took off. The fun cycles were fun to swerve around on the sand and they turned really easily. They were also much slower than the cruisers. Unfortunately, Kyle's was too small so he had to head back to get a replacement. Riley, my mom and I headed down the beach while we waited.<br />
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Here is Riley posing on his bike.<br />
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And here is my mom on hers. <br />
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And here is Riley and I together. Through much practice we managed to figure out how to high five each other while biking towards each other and we did a lot of circles in the sand. <br />
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Eventually, Margo and Kyle caught up with us. After biking around for a bunch and making a lot more circles in the sand, we took a selfie. Though... Riley was so bored waiting that he ended up yawning.<br />
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We had to return the bikes, so we headed back. Outside the shop they had marsh mellow guns which looked pretty cool. Margo got it for Riley, which brought our total bill to just over $50, and garnered Kyle a free shirt!<br />
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We headed back to the house and met up with everyone and ate lunch. After relaxing a bit and watching most of the second world cup game, we headed to the Tillamook Cheese Factory.<br />
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Here is Riley and Kyle as a farmer and cow.<br />
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Here are the girls checking out the factory. Since it was a Saturday, there wasn't a lot of work happening. <br />
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The biggest draw was the ice cream (it was a big draw for everyone, so it resulted in a lot of lines)<br />
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Here is Riley eating some ice cream while my mom is surprised at something. <br />
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Next we went and stood in line for the cheese samples. Lots of lines, but people seemed to enjoy the cheese.<br />
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There was another photo opportunity in the form of a VW bug.<br />
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We went outside while we waited for everyone to finish their ice cream. Here is another selfie with Riley. <br />
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We headed back, where the girls played water balloon volleyball and my uncle Harvey played harmonica in the swing. After dinner we all sat around the bonfire and talked about how great the reunion was. Kyle also told us some stories and we cooked more smores and some apples in the coals.<br />
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Since Sunday was departure day, I will just add it here.<br />
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We had to be out by noon. We all gathered for breakfast. Here is Riley with a milk mustache looking kind of sad.<br />
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Margo, Scott, Kyle, and Claire were the first to leave, so we all bundled out to wave good bye and give them hugs. <br />
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We headed back to my parents place and stopped for lunch at this little cafe that had fresh fish from Alaska. They also had lots of fake tattoos. Marissa, Aynika, and Haylee used them to create additional eyebrows for themselves. It was pretty adorable.<br />
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Once we got to my parents place, we set up the tents on the deck for the kids and I showed Riley a bunch of my toys. Here is is checking out my ninja turtles. He was a lot more excited about the Star Wars toys though.<br />
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All in all it was a terrific reunion. It was a bit tiring, but that was because there were so many activities. It was great seeing all my family again as well.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-82801195352627479102014-07-06T22:46:00.004-07:002014-07-06T22:46:50.913-07:00Cleveland Reunion: Day 3The third day of the family reunion was also July 4th, which meant that there were a lot of festivities in the town of Manzanita to attend. After watching the first half of the Germany-France game we (those of us who were awake) headed to the Fireman's pancake breakfast. It was a pretty hopping place, lots of people there and the business was brisk. Eat your food and move out so more people can take your seat.<br />
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Here is my uncle Harvey as we are standing in line. It isn't a very flattering picture... but it does show off the fire truck.<br />
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Every person got two pancakes and a decent slice of grilled ham, so it was pretty filling, I definitely could have eaten more, but I managed to survive. We sat next to a family that had been in Manzanita for the fourth for many years so we asked him for advice about what to do for fireworks. He strongly recommended going to the beach. We weren't sure exactly what we wanted to do, we thought we might be able to view them from the house, which would mean much less walking.<br />
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After breakfast we headed down to the beach and walked around for a bit. On the way to the beach, it was pretty evident that the entire town was super prepared for the parade. Every available spot on the sidewalk was taken with a chair, and in some cases people were sitting there 2 hours before the parade was even supposed to start!<br />
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We walked home and had lunch and made it to the parade 7 minutes before it started. We got a spot right next to where the parade started, and it seemed like a great spot to me. The kids sat in the front, which offered a good view, and as we would discover, easy access to candy being thrown by the parade participants. <br />
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There were a lot of "floats", and the parade probably lasted an hour. Here are a few of them<br />
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This was a beaver bus, it also shows all the kids running around for candy. Riley is in the white shirt in the middle. <br />
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There were also some Chinese dragons. <br />
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And some inventive jellyfish.<br />
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There was a guy dressed up as a fox who handed out candy individually instead of throwing it.<br />
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He then proceeded to dance to <a href="https://www.youtube.com/watch?v=jofNR_WkoCE&feature=kp" target="_blank">"What does the Fox Say?"</a><br />
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There was also, very randomly, someone dressed up as a scout trooper from Star Wars.<br />
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Here is the haul of candy that was collected at the parade. <br />
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After the parade, a bunch of us went to Nehalem Bay Winery for a wine tasting and Live music and BBQ event. It was a really chill place, the band was pretty good and the BBQ was excellent. I thought the wine was decent, though I've never had a great ability to distinguish wine tastes.<br />
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After getting back and relaxing and eating dinner, most of the family played volleyball which was really fun, below are a few pictures, before everyone, including myself had joined.<br />
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Finally we headed down to the beach for fireworks, the entire atmosphere was really awesome. The beach was packed with people and there were several who were launching their own mortar fireworks, which was almost like an additional show. The main show lasted a really long time, but was really good. There were several times I thought for sure it was over, but it just kept going and going.<br />
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The picture below doesn't do an adequate job capturing the beach and the atmosphere, but I suppose it will have to do. <br />
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All in all it was a terrific day, it was also very exhausting, but it was really fun.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-23897858569257123812014-07-05T14:02:00.004-07:002014-07-05T14:02:30.804-07:00Cleveland Reunion: Day 2 After a rousing day 1, day 2 started out super exciting with a do or die game of Connect Four. Riley was so excited that his hair stop on end.<br />
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After Riley got tired, Claire and Kyle faced off. Kyle dominated.<br />
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Then we headed out for a walk in Oswald West State Park. This was to get down to Smugglers Cove and the tide pools. Here we are heading out. The path was nice since it went under the road and we didn't have to worry about getting hit by traffic.<br />
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The walk was really cool. It was basically an Old Growth forest, with some nice trees and a little creek. This tree had a sign on it from many years ago, but it had grown so much that the sign was way above our heads. This sign was informing us that the tree was a Hemlock. <br />
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We made it to the beach and after some frolicking in the turf, we headed to the tide pools. Here are Kyle and Riley checking them out. We saw a lot of sea anemones and Kyle had fun sticking his fingers in them and having them get a little numb.<br />
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Here is the view of the beach from the tide pools.<br />
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Here is a picture of Riley and his dad Harvey looking at the pools, hunting a hermit crab, while Kyle is looking at... something else. <br />
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This is Riley after he caught the crab, he doesn't look very excited, but I can assure you he was. He decided he was going to carry it around with him for a while, but then he slipped on the rocks and it escaped into another pool. He shrugged and moved on. <br />
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Then we went and tried to catch this little fish that were coming in with the waves. We were very unsuccessful, though Kyle caught a few. He and Harvey both ate them. I am sure that those little fish are now swimming around in his stomach. <br />
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We heard that there were some starfish at the other end of the beach. Riley and I found a cave!<br />
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Though it ended very quickly. I am pretty sure that you could sleep there if you really wanted too. I don't think that the cave would be very warm, but I do think it would be dry.<br />
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Next to the cave was a nice little waterfall and a bunch more rocks with anemones on them. There were some rocks were the entire side of the rock was full of sea anemones. <br />
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Here is the first starfish that we found. It was kind of hiding, and we couldn't see all of the legs. Riley asked where the head was (as in Patrick Starfish).<br />
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On the way back to the car we played Pooh Sticks, which is a game where everyone drops a stick off one side of the bridge and runs to the other side to see whose comes out first. This is one of my favorite games. The best part was when Riley's stick got stick so we all watched it. This caused everyone walking by on the bridge to stop and stare at the water trying to see what we were seeing.<br />
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After getting back from the tide pools we had lunch and then got ready to go Kayaking. We got 8 kayaks, 7 doubles and 1 single (Kyle). I ended up kayaking with Riley, which was fun, though very tiring.<br />
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I didn't take my phone on the trip, so no pictures of that, here are people coming in. <br />
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This is Kyle, after the trip. <br />
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And here is Marissa and Aynika coming in after our journey. <br />
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We kayaked for about 3 hours, so afterwards we were all pretty tired, but we came back and had dinner and then another bonfire. It was another good day.<br />
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Here is Riley's summary of Day 2:<br />
Uhm.... it was fun. Uh. I'm not good at dialog. It was tiring, we kept going kayaking all day. I nearly died. I'm still recovering. The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-83138085873257417752014-07-04T18:14:00.003-07:002014-07-04T18:14:54.419-07:00Cleveland Reunion: Day 1This week my moms side of the family is having a reunion in Manzanita, Oregon. The first day was Wednesday, with everyone arriving at different times. My parents and I arrived first, followed shortly by Harvey, Kim, Haylee, and Riley.<br />
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We all bundled into my car and headed down to the beach. The weather and the sand were terrific.<br />
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The water was, as is typical in Oregon, very cold. <br />
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Riley and Haylee searched the beach for shells and sand dollars, unfortunately they were only able to find pieces of sand dollars and cracked shells. Riley seemed excited regardless. <br />
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We saw a bunch of these little creatures. They were hopping around the sand and then whenever one of us got close they were pretend to be dead.... which was an effective strategy, since it did keep us from eating them. After getting back, we looked them up and discovered them to be Sand Fleas.<br />
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Here is a picture of my cousin Haylee, Aunt Kim, Mom, and cousin Riley.<br />
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After a while, Riley claimed that his hands were cold, so he buried them in sand to warm them up.... He also claimed that it worked, though it did require doing it several times during the walk back to the car. <br />
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Here is a picture of the house that we are staying in. It is an old school house that has been renovated so that people can sleep and cook and stuff. <br />
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By the time we got back from the beach, Margo, Scott, Kyle, and Claire had arrived. and my dad started up the grill to make burgers for dinner. <br />
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After dinner, the kids and I went down to the beach, where they played beach soccer while I reffed. Haylee excelled while Riley clearly had the most ground covered.<br />
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Here is a picture of the beach and the reflection near sunset. <br />
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Here is a look back at Manzanita from near the water.<br />
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When we got back, we started the fire pit up so that we could make smores.<br />
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Here is the haul that Riley found at the beach. We ended up putting a piece of sand dollar in the fire. It proceeded to burn up. <br />
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Here is Riley's summary of the first day:<br />
It was fun, I caught a lot of sea shells with Chris. I played soccer and it was Fun!The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-66166878756226109632013-06-30T11:57:00.003-07:002013-06-30T11:57:41.221-07:00Medieval Times Dallas and Rangers vs Reds This Saturday (6/29) I took a trip to Dallas with one of my roommates and two friends from work. The plan was to first go to Medieval Times, which is sort of a show where they do jousting and medieval stuff. I don't quite know how to succinctly explain it. Hopefully this post will make it more clear.<br />
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It was a bit of a drive, but we arrived in perfect time and we got there about 15 minutes before the show, which wasn't bad at all. We walked up to the "castle" and prepared ourselves for the excitement to come!<br />
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Luckily we were invited guests or we might never have been able to cross the dangerous moat which was filled with several vicious koi fish.<br />
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Once we got in they took two pictures that they would later try to sell to us for $20. The first picture was just us with the falconer. The second picture they dressed us all up in costumes and gave us weapons and shields. For some reason I got chosen as the king, so I got a crown. It was kind of a strange process. They called us all lords. It was m'lord this and m'lord that. I guess that it was just all to stay in character. We decided to buy a bottle of wine and the guy who took the credit card tried acting like the card reader was magic. It was.... interesting.<br />
<br />
Anyway, then we got in and checked out the lobby area. The King was lounging on his throne, as shown below. There were also places to buy souvenirs and drinks, but the drinks were kind of insane. To get a beer or mixed beverage you had to buy it to keep the cup, which meant that the cheapest drink was like $16. I suppose then you got to keep the cup.... but it seemed like a really big waste of money. The bottle of wine for $20 actually seemed like a great deal in comparison. The wine wasn't amazing, but it was almost as much as one glass of beer.<br />
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The highlight might have been the horses stable where we discovered that there was a white horse that was called... blacky! I just thought that was pretty funny.<br />
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Everyone got little crowns, (which looked like Burger King Crowns), that signified both where they were sitting and the knight that they would root for. We got assigned the yellow crowns, so we sat down and settled in. Here the other guys in our seats with the crowns.<br />
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I took a panoramajama of the arena. We were at the far end, which meant that we were the farthest away from the king and princess.<br />
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If you would like to view the panorama in an interactive viewer you can use the link below:<br />
<a href="http://360.io/SLCMhL" target="_blank">Arena Panorama</a><br />
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Our first course was tomato bisque soup, which was served in a little bowl with a handle. This is due to the fact that we are not allowed to use utensils! We also had a choice of drinks, which was either coke or unsweetened ice tea. I didn't want either..... I didn't ask about water, but I just stuck with the wine. <br />
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Soon our knight came out, as shown below. He was a young knight, but he seemed pretty competent, but he also seemed a bit temperamental. He always seemed disappointed at the other knights. After some wine it was pretty easy to root for him. <br />
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Once all the knights came out, there were six in total, the king and all the servers came out and marched around and we got a little speech welcoming us and telling us who people were, like the captain of the guards and the Master of the Horses.<br />
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Everyone left the arena and the king went up to his throne and gave a bit more of a speech. Then we got a little show with horses doing some tricks. It was ok, I wasn't sure if the moves were all that amazing, since I don't know a lot about horses. <br />
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Then the falconer came out! This might have been the coolest part, the falconer sent the falcon flying out over the crowd, and it was really close to us. I tried to gt a picture of the falcon flying, but it was too fast. So here is a picture of the guy standing with his falcon.<br />
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Then we got course number two, which was a very large piece of chicken! <br />
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A little while later they brought out the other courses, which was two potato wedges and one rib. The food was all pretty good. It was a lot of chicken compared to the other stuff, but it was still tasty I suppose. Again, we didn't have any silverware, so we had to use our hands to eat it.<br />
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During this we got the main story of the show which was this herald who showed up from the King in the North and demanded the hand of the princess of the North would attack. The King denied him, and the herald left for a while. <br />
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Then we got several competitions between the knights. The first was a ring game where the knights rode their horses and tried putting their lances through the ring to catch it. All the knights won, so they all got flowers. They rode to their specific areas and tossed out the flowers to their fans. Our knight almost tossed me a flower.... which was a little strange.... but he didn't Next was a weird lance target game. They rode their horses down the arena and then slammed their lances into a target and got points if it stuck. They all got it to stick, so all the knights won and all got flowers to pass to their areas.<br />
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The next competition was a flag came where they passed flags between each other while riding their horses. Again everyone won. The final competition was another kind of ring catching game. This time only the yellow knight and the red and yellow knight won. So I guess that we were in the lead!<br />
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Then we got our dessert.... which was basically a McDonald's apple pie, but it was piping hot, so I suppose that makes it better. It wasn't bad, but it was a little cheap.<br />
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Then we got to the main event. Jousting! .... Kind of real jousting! Here our knight is all geared up. His squire is exchanging flags to signify... something.<br />
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The joust was interesting, though not incredibly realistic. Instead of describing it, I took a video<br />
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<object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://i1.ytimg.com/vi/aM_KYRF6OiE/0.jpg"><param name="movie" value="http://www.youtube.com/v/aM_KYRF6OiE?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://www.youtube.com/v/aM_KYRF6OiE?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
I didn't realize there were so many videos of this stuff on youtube... but I swear that I took this!<br />
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Unfortunately, our knight did not win. He won his joust/fight, then the Red and Yellow knight came out and challenged him to a fight... then he lost that fight, which was a little sad. The Red and Yellow knight went on to win the entire thing.<br />
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After that he fought the herald from the King in the North to the "death" to determine if the North would attack. Luckily, the Red and Yellow knight won and the kingdom was saved. I almost wished the bad guy won, since at least that would have been exciting.... then we might have seen a war!<br />
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After it was over we headed out to the Rangers game. We were about an hour early, which wasn't too bad. Here is the entrance to the stadium.<br />
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Here is Dave in his Reds jersey. He was in enemy territory! I was totally worried that we were going to get attacked! (Not really) <br />
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Anyway, we were early, so I decided to walk to see the Dallas Cowboys Stadium (or at least get close to it) Everyone decided to join me, which I kind of felt bad about. The stadium is below, the picture doesn't really do it justice... it is really huge.<br />
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Here everyone is walking back to the stadium. We got decent weather, it was only 95 degrees.... the day before it had been 106... so it was a large improvement.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYxdpOvCmNVPEBU_Z0hxXZg7_kgSqeilLexVVOVVa_Pd0Vj8rZUxmkxWCaRo8zj9C5OLfaNfDpDHokULp0tpRrBJZdPUQqj_qzPijMFwzWkqnM4njKmjoEaXZF12fdNkNWIsks72HBeg/s1024/IMG_1328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYxdpOvCmNVPEBU_Z0hxXZg7_kgSqeilLexVVOVVa_Pd0Vj8rZUxmkxWCaRo8zj9C5OLfaNfDpDHokULp0tpRrBJZdPUQqj_qzPijMFwzWkqnM4njKmjoEaXZF12fdNkNWIsks72HBeg/s320/IMG_1328.JPG" width="320" /></a></div>
<br />
We found our seats, which were in the left field bleachers, and I again took a panorama.<br />
<br />
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<a href="http://johnny2.360.io/images/viewer/NfzHWq_crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="112" src="http://johnny2.360.io/images/viewer/NfzHWq_crop.jpg" width="320" /></a></div>
Here is the link to the interactive viewer.<br />
<a href="http://360.io/NfzHWq" target="_blank">Seats Panorama</a><br />
<br />
I also took a picture with everyone. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDkLf5cv-S9i6ljiQJtLmM_Nkzn-aDkN58uQKht5k0LcV7WoUrkkQiXXM0-GJRY7Jc-SQqxJH6Vt3R6Rr7uXta6V6olBx9C-5kd2MphW4i5DgaY813fZ2sYcwgmpOByIUpdn6Lg56AKM/s640/IMG_1332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDkLf5cv-S9i6ljiQJtLmM_Nkzn-aDkN58uQKht5k0LcV7WoUrkkQiXXM0-GJRY7Jc-SQqxJH6Vt3R6Rr7uXta6V6olBx9C-5kd2MphW4i5DgaY813fZ2sYcwgmpOByIUpdn6Lg56AKM/s320/IMG_1332.JPG" width="240" /></a></div>
<br />
The picture below is of the best moment of the game, which was the sun going down behind the stadium facade. This happened in the fifth inning, so basically half the game was really really hot. We were basically directly in the sun. I had to take a trip inside to get some ice cream which helped a lot. Luckily they let me bring in the water bottles that I brought. This was very good.... since they sold small water bottles for 4.50 or about a 300% markup. It almost felt criminal based on how hot it was.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6obuto3UC78ti81apbqdnMPcDlGEvPHqxDE62jQEF4dJXLU-RbOw5RKFDHS1vts5IyhVDIy5BxNGYsCBhHQ9xXz3ja7LAecDeaIP4XFJm7kLp4FOzeTxd8eBXQzUaA_3UxFFuVc4Z5Y/s1024/IMG_1333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY6obuto3UC78ti81apbqdnMPcDlGEvPHqxDE62jQEF4dJXLU-RbOw5RKFDHS1vts5IyhVDIy5BxNGYsCBhHQ9xXz3ja7LAecDeaIP4XFJm7kLp4FOzeTxd8eBXQzUaA_3UxFFuVc4Z5Y/s320/IMG_1333.JPG" width="320" /></a></div>
<br />
The game was fun. I would say the rangers have a great ballpark. They claim to be the loudest ballpark in baseball. But I imagine a lot of parks do that. They had some nice animations for things and some interesting games. The best one was the whataburger contest where the contestants had to toss large foam fries into a fry holder.<br />
<br />
In about the 8th inning Kyle and Dave got a boomstick, which was a 2 foot long hot dog.... it was huge. They kept trying to get us to eat it... but I didn't have much appetite after sitting in the sun for most of the game.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBAT78VGmLOtA16w7xgG8zgWjfWPCYUKeVczzOS-FTGBkOr1F14KdVwWAlB97KrvrtJ02mE7AIQDJX9Zkmnv4bujIbl6UYOha0rx0usZqnIv7YF1X1VhfhcwcH4gNau_kgAHdXZQo34c/s1024/IMG_1335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZBAT78VGmLOtA16w7xgG8zgWjfWPCYUKeVczzOS-FTGBkOr1F14KdVwWAlB97KrvrtJ02mE7AIQDJX9Zkmnv4bujIbl6UYOha0rx0usZqnIv7YF1X1VhfhcwcH4gNau_kgAHdXZQo34c/s320/IMG_1335.JPG" width="239" /></a></div>
The reds won in overtime, which was good for Dave, but not most of the fans. Greg and I were both cheering for the rangers... just because we needed someone to cheer for. I certainly wasn't distraught that they lost.<br />
<br />
After that we headed home. It was a good day. Pretty busy, but pretty fun.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-40866596144573324242013-06-23T15:01:00.002-07:002013-06-27T17:13:56.137-07:00Game of Thrones Kindle DictionaryOne day as I was talking to some friends who were reading the Game of Thrones series on their kindles, I realized that it would be awesome to have a dictionary that was tied into the Kindle and had all the characters and locations built in so that you could look it up.<br />
<br />
With the X-Ray stuff that comes with the book there are some details about the characters, but not too much, and there is no information about the locations or maps. In particular, the maps that come with the books look awful on the kindle.<br />
<br />
So I decided to try and do something about it.<br />
<br />
To do this I first had to determine exactly how to create a dictionary for the kindle. Luckily I found an extremely useful site that detailed exactly how to make a dictionary and provided the software necessary to actually create it. The link with all of the necessary information is <a href="http://1manfactory.com/create-your-own-kindle-dictionary-for-every-language-for-free/" target="_blank">Kindle Dictionary</a>.<br />
<br />
Second I had to determine where to get the information from. To do this I primarily used the Game of Thrones Wikipedia page, which can be found <a href="http://awoiaf.westeros.org/index.php/Main_Page" target="_blank">here</a>. I also supplemented it with my knowledge of the series.<br />
<br />
I started by taking the list of characters and then going through them and adding descriptions for them. Since I wanted this to be useful for all readers, not just those that have read all the books I went through a lot of pains to remove all spoilers. In particular I had to remove past tense verbs for characters who were dead and plot points from later books.<br />
<br />
I then talked to my friends who were reading the series and added a few more categories that they wanted such as ship names and house information. Finally, I added all the locations and maps for most of them.<br />
<br />
All in all it ended up being a pretty extensive dictionary and seems to be fairly useful. It certainly isn't perfect, but I think it is a good first start.<br />
<br />
I will just go over a little bit about how it works, which is basically just how a Kindle Dictionary works.<br />
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<br /></div>
If there is a word that you want to know the definition of you simple highlight it, either with your finger or .... other Kindle Device. I have a touch, so I don't know how the other Kindles work. Anyway, you highlight the word and it brings up the beginning of the definition. In the picture below I highlighted Robb and so it brings up the definition for Robb Stark. If you wanted to read the entire definition then you click the full definition button. There are some names with multiple characters, such as Jon. For those I had to make disambiguation pages that have the list of all Jon's and then you can pick the one that you want to read about.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UDklBkiYuB1b5iYL9RGR5Ge8BEdDOQgVs7KMJtjTvVPqkndi6ml2nlh0vA_t5dHvEYiNNr29F5HRpu_087bR8sCn0r-dls5SsRM3fvqByDDoy5QGyvFHlzlKSYuIiN3ijtB3mN0678Y/s1600/IMG_1256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2UDklBkiYuB1b5iYL9RGR5Ge8BEdDOQgVs7KMJtjTvVPqkndi6ml2nlh0vA_t5dHvEYiNNr29F5HRpu_087bR8sCn0r-dls5SsRM3fvqByDDoy5QGyvFHlzlKSYuIiN3ijtB3mN0678Y/s320/IMG_1256.JPG" width="320" /></a></div>
<br />
I tried to include locations for all of the maps. The example below shows that. In this case it is just a map of the North that has the information for Widow's Watch on top of it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SABR4yM5kZLh5iDhdj78pYg3D68sKxil4pDiYgrL49PvH2biwe_X-wGVNk5sRTuKBUgnUv7xPUZJbUid4ZhI-IcBAXia5H2vSFTjfbU5CL1IpDSk1KbX_7vhZMjPZ_VfNyE7zFbnKeI/s1600/IMG_1257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1SABR4yM5kZLh5iDhdj78pYg3D68sKxil4pDiYgrL49PvH2biwe_X-wGVNk5sRTuKBUgnUv7xPUZJbUid4ZhI-IcBAXia5H2vSFTjfbU5CL1IpDSk1KbX_7vhZMjPZ_VfNyE7zFbnKeI/s320/IMG_1257.JPG" width="320" /></a></div>
<br />
The Kindle allows you to increase the size of the images. To do that just click and hold on the image and then the following screen will pop up. You can click the magnifying class to get the image to go full screen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4vS8rvdAWD2bnxtPqu6lEVPOWlEglcZjWodxN3Gu-cGvVJLkKrVigR12XH8B8Y7smOCKxRowV0AVhLsh9D_D8D4QUuYr24j-zA_Hdvk4_ZWd5dDkOt75Su0lyJTcUsTm85Z09wYwIEc/s1600/IMG_1258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4vS8rvdAWD2bnxtPqu6lEVPOWlEglcZjWodxN3Gu-cGvVJLkKrVigR12XH8B8Y7smOCKxRowV0AVhLsh9D_D8D4QUuYr24j-zA_Hdvk4_ZWd5dDkOt75Su0lyJTcUsTm85Z09wYwIEc/s320/IMG_1258.JPG" width="320" /></a></div>
<br />
Which isn't really large... but larger at least. <br />
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<br />
For places where the map did not fit on the page I added a sentence saying that the map was on the next page. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wVW_GWFzLXXv50gQejj3xUR80QFGp2z-jybn_X3k7KXeh3XPFeAXXgBjeTNkuGjKqN078VfXcdMidnX1FBF4kpA64rKK7Qv3htVqu8tYU7iVPgoWd8ygb4oWPRo_n5tXMKIUdfO7Q4M/s1600/IMG_1262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1wVW_GWFzLXXv50gQejj3xUR80QFGp2z-jybn_X3k7KXeh3XPFeAXXgBjeTNkuGjKqN078VfXcdMidnX1FBF4kpA64rKK7Qv3htVqu8tYU7iVPgoWd8ygb4oWPRo_n5tXMKIUdfO7Q4M/s320/IMG_1262.JPG" width="320" /></a></div>
<br />
And that was pretty much that. That was a lot of work boiled into a short description. I finished this In April or May probably and gave it to my friends. I always ask them about feedback and they always have forgotten something they wanted to be added, but in general they seemed to find it useful. So I figured I should share it with the world.<br />
<br />
The Dictionary file can be found here: <a href="https://dl.dropboxusercontent.com/u/43193388/GOTDict.mobi" target="_blank">GOTDict.mobi</a><br />
The README, which is basically what I have written here can be found here: <a href="https://dl.dropboxusercontent.com/u/43193388/README.pdf" target="_blank">README</a><br />
<br />
The information that I used to create this dictionary, which was the Song of Ice and Fire wiki, is covered by the creative commons.<br />
<a href="http://creativecommons.org/licenses/by-sa/3.0/" target="_blank">http://creativecommons.org/licenses/by-sa/3.0/</a><a href="http://draft.blogger.com/null"> </a>The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com39tag:blogger.com,1999:blog-4005777928554969521.post-43173329886130813502013-02-20T21:12:00.000-08:002013-02-20T21:32:04.420-08:00Recipes 43 & 44: Cider-Glazed Chicken Thighs and Beet and Quinoa TabouliAll right, it has been a long time since I have posted a recipe, but I finally have some free time, so I shall attack a bit of the back log. I choose this... well mostly because it looked good, and it was another quinoa recipe that I could try out. When I told my friends I made a dish with beets they looked at me incredulously and asked very seriously if I had purchased the beets on my own accord.<br />
<br />
I thought it was good though, so I suppose that is all that really matters. Here is the final result: <br />
<br />
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<br />
<br />
I managed to slightly burn the skin of the chicken thighs, but I am going to blame the recipe as I shall explain below. <br />
<br />
Cider-Glazed Chicken Thighs<a href="http://www.finecooking.com/recipes/cider-glazed-chicken-thighs.aspx" target="_blank"> (Link)</a><br />
<h3>
Ingredients</h3>
<ul>
<li><span rel="v:ingredient">
8 bone-in, skin-on chicken thighs, trimmed
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 Tbs. extra-virgin olive oil
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">Kosher salt and freshly ground black pepper
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">3/4 cup apple cider
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 Tbs. honey
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1-1/2 Tbs. cold unsalted butter, cut into 1/4-inch pieces
</span>
</li>
</ul>
<div class="instruction">
<h3>
Directions</h3>
Position a rack 6 inches from the broiler and heat the oven to 450°F. Line a large rimmed baking sheet with foil.<br />
<br />
In a large bowl, toss the chicken thighs with the oil, 1 tsp. salt,
and 1/2 tsp. pepper. Put a rack on the baking sheet and arrange the
chicken thighs skin side up on the rack. Roast until the thighs are
lightly golden and an instant-read thermometer inserted in the thickest
part without touching the bone registers 165°F, about 20 minutes<br />
<br />
Meanwhile, in a small saucepan, bring the cider and honey to a boil
over high heat. Reduce the heat to medium and simmer vigorously until
the mixture has reduced to 1/2 cup, 8 to 10 minutes. Remove from the
heat and whisk in the butter.<br />
<br />
Turn the broiler to high, brush the chicken thighs with the cider
glaze, and broil for 1 minute. Brush with more glaze and broil again
until deep golden-brown, 2 to 3 minutes. Remove the chicken from the
oven, brush with more of the glaze, and serve.<br />
<br />
<br />
Beet and Quinoa Tabouli (<a href="http://www.finecooking.com/recipes/beet-quinoa-tabouli.aspx" target="_blank">Link</a>)<br />
<h3>
Ingredients</h3>
<ul>
<li><span rel="v:ingredient">
2 Tbs. pine nuts
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 cup (7 oz) uncooked white quinoa
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">2 cups water or homemade vegetable broth
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">Sea salt
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 large cooked beet, peeled and diced
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 cup mixed cherry tomatoes, cut in half
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1/4 red onion, finely chopped
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">3 oz. feta cheese, crumbled</span></li>
</ul>
<h3>
Directions</h3>
Toast the pine nuts in a frying pan over medium heat for 2 minutes,
or until lightly colored and fragrant; remove from the heat and set
aside to cool.<br />
<br />
Rinse the quinoa under cold water and drain it in a colander. Add
it to a pot and cover with the water or broth and a pinch of sea salt.
Bring to a boil, then turn down the heat, cover, and simmer for 12 to 14
minutes, or until all of the water or broth is absorbed. Remove from
the heat and keep covered for 5 more minutes. Transfer the quinoa to a
bowl and fluff it with a fork; let cool. Add the beet and toss gently.
The quinoa will take on a nice pink color. Add the tomatoes, onion, and
cheese.<br />
<h3>
The Process</h3>
<span rel="v:ingredient">So cooking the chicken thighs was going to be pretty quick, so I first started on the tabouli. I first toasted the pine nuts so they would be ready.
</span>
</div>
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<br />
Then I prepared the beet..... this took... much longer than I was expected. I think next time, I would recommend cutting it in half or in smaller pieces, because cooking a whole large one was very long.<br />
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Sprinks came to explore! My water bottle.<br />
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So the quinoa was done, I didn't include pictures of that, but I used chicken broth. I would always recommend using broth of some sort when cooking quinoa. Also, if you didn't buy the prewashed kind. Make sure you wash it.<br />
<br />
So I cut up the beet into kind of small pieces and then mixed everything together.<br />
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Then I added the onion and the feta and the cherry tomatoes.<br />
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Mixed it all up and.... it was done!<br />
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I think I started the chicken as the quinoa was cooking. I tossed the chicken thighs with oil, salt and pepper and then put them in the baking sheet and put it in the oven to cook.<br />
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Then I prepared the glaze. It was pretty simple and was done quickly.<br />
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Here is the chicken after getting out of the oven ready to be glazed and broiled<br />
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SO..... the recipe said to broil it for 2-3 minutes 6 inches away from the broiler and then glaze again and then broil again. Perhaps I was too close to the broiler... I am not positive... but regardless.... I made a mistake and the skin got just a tad crispy and that was only after about a minute... so... be careful.<br />
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And here is the final dish.<br />
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Other than the fact that the skin was a little burnt, I thought that this meal was great. The beet was actually really good when mixed with quinoa. It was much better when it was warm. The chicken was good. The skin... was a little crispy, but the glaze helped a lot. All in all it was a good meal, and not too bad in terms of time. </div>
The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-66085941662100956532013-01-20T13:20:00.000-08:002013-01-20T13:20:17.990-08:00Recipes 41 & 42: Plum glazed Duck Breast and A Quinoa SaladOver the thanksgiving break I had a duck breast at a restaurant in Eugene. I thought it was really good, though perhaps a little rawer than I would have made. However, that made me really want to try out making duck. I was debating between two recipes, one with peaches and one with plum. Since peaches aren't really in season I decided to go with the plum glazed recipe.<br />
<br />
In addition, I also decided to make a quinoa salad to go with it. I must admit that when I first tried quinoa I was a little skeptical, but I have really enjoyed a lot of the recipes that I have made with it. I think that one big difference is making it with broth instead of water. I think that adds a lot to the flavor.<br />
<br />
Just a note, you might have noticed that this is recipe 42, and it happened in late November. Which basically means that to reach my goal of 52 in a year I would have to make 10 recipes in the month of December. It was a daunting challenge, and I wasn't sure if I was going to be able to make it, despite being behind on blogging, I swear that I did!<br />
<br />
Here is the final result, primarily of the duck, but you can see the salad in the background.<br />
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Here is the recipe that I used for the duck: <a href="http://www.finecooking.com/recipes/plum-glazed-duck-breasts.aspx" target="_blank">(Link)</a><br />
<h3>
Ingredients</h3>
<ul>
<li><span rel="v:ingredient">
2 boneless, skin-on duck breast halves (about 1 lb. each)
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">Kosher salt and freshly ground black pepper
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1/2 cup plum preserves
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 Tbs. reduced-sodium soy sauce
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1/4 tsp. Chinese five-spice powder
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">Pinch crushed red pepper flakes
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">3 scallions, thinly sliced </span></li>
</ul>
<h3>
Directions</h3>
<div class="instruction">
Position a rack in the center of the oven and heat the oven to
425°F. Trim any excess skin and fat from the duck and score the
remaining skin and fat underneath in a 1-inch diamond pattern, taking
care not to cut the flesh. Pat the duck dry and season generously with
salt and pepper.<br />
Heat a 12-inch heavy-duty skillet over medium-high heat. Put the
duck in the skillet skin side down, reduce the heat to medium low, and
render the fat until only a thin, crisp layer of skin remains, about 8
minutes.<br />
<br />
Meanwhile, in a small bowl, combine the preserves, soy sauce, five-spice powder, and red pepper flakes.<br />
<br />
Turn the duck over, carefully spoon off most of the fat from the skillet, and brush the preserves mixture over the breasts.<br />
<br />
Transfer the skillet to the oven and roast until an instant-read
thermometer inserted into the thickest part of a breast registers 135°F
for medium rare, 8 to 10 minutes. Transfer the duck to a cutting board
and let rest for 5 minutes. Meanwhile, tilt the skillet and spoon off as
much fat from the pan juice as possible. Slice the duck diagonally into
1/4-inch slices. Arrange on plates and spoon the pan juice over.
Sprinkle with the scallions and serve.<br />
<h3>
Changes</h3>
The only change that I made was in the duck breasts that I used. This recipe called for 2 large breasts, but the only store where I could find duck only had a frozen package of two 1/2 pound duck breasts. This meant that they were smaller than the recipe called for. This changed the cooking time for the recipe as I cooked it a little bit less than the recipe called for.<br />
<br />
<br /></div>
<br />
And here is the recipe that I used for the Quinoa Salad: <a href="http://www.finecooking.com/recipes/quinoa-salad-apples-walnuts-dried-cranberries-gouda.aspx" target="_blank">(Link)</a><br />
<h3>
Ingredients</h3>
<ul>
<li><span rel="v:ingredient">
1-1/2 cups quinoa, preferably red
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">Sea salt
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">5 Tbs. extra-virgin olive oil; more as needed
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 large red onion, quartered lengthwise and thinly sliced crosswise
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">2 Tbs. balsamic vinegar
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">4 oz. arugula, trimmed and thinly sliced (about 3 cups)
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">4 oz. aged Gouda, finely diced (about 1 cup)
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">3 medium celery stalks, thinly sliced
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 large, crisp apple, such as Fuji or Pink Lady, cut into 1/2-inch dice
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 cup walnuts, coarsely chopped
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 cup finely diced fennel
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">3/4 cup dried cranberries
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">3 Tbs. sherry vinegar
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">Freshly ground black pepper
</span>
</li>
</ul>
<h3>
Directions</h3>
In a bowl, rinse the quinoa with water, rubbing it between your fingers
for about 10 seconds. Drain and transfer it to a 3-quart pot. Add 2-1/2
cups water and 1/2 tsp. sea salt and bring to a boil over medium-high
heat. Reduce the heat to medium low and simmer, covered, until the
quinoa is tender but still delicately crunchy, about 15 minutes.<br />
<br />
Drain the quinoa and return it to the pot. Cover and let the quinoa rest
for 5 minutes; then fluff it with a fork. Let cool to room temperature.<br />
<br />
While the quinoa cooks, heat 2 Tbs. of the olive oil in a 12-inch
nonstick skillet over medium-high heat. Add the onion and a pinch of
salt; cook, stirring frequently, until tender and brown around the
edges, 6 to 8 minutes. Add the balsamic vinegar and toss with the onions
until the vinegar cooks away, about 1 minute. Remove from the heat and
let cool to room temperature.<br />
<br />
In a large bowl, mix the quinoa, onions, arugula, cheese, celery, apple, walnuts, fennel, and cranberries.<br />
<br />
In a small bowl, whisk the remaining 3 Tbs. olive oil with the sherry
vinegar, 1/2 tsp. sea salt, and a few grinds of pepper. Add the dressing
to the salad and gently mix it in. Let rest a moment; then season to
taste with salt and pepper. Add more olive oil if the salad seems dry.<br />
<h3>
Changes</h3>
I made two minor changes to this. The first is that I used chicken broth to cook the quinoa in. Also, it should be noted that I didn't wash the quinoa since I buy the prewashed brand. However, if you don't buy prewashed quinoa, you need to make sure to wash it, otherwise it isn't going to taste very good.<br />
<br />
The second change was that I did not add 4 oz of arugula, that seemed like way too much. I might have added 2.5 or 3. But I would recommend adding as much as you want.<br />
<h3>
The Process</h3>
The first step in cooking the duck was to trim the fat and score the skin. Here I have laid them out. To trim it I just cut a little bit of the skin off, since there wasn't a lot of fat. Scoring the skin was a little tough, mainly because I wasn't exactly sure what I should do. So I basically just cut the skin in diamond patterns and tried to make it a little deep, but not deep enough to reach the skin.<br />
<br />
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Once that was done I put the breasts in the skillet, skin side down.<br />
<br />
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After a few minutes, I flipped them over, the skin was crispy, so they were pretty much done.<br />
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I spooned over the plum preserve and then put them into the oven to cook them.<br />
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Meanwhile, probably actually before most of the duck work, I worked on the salad. Here is the Gouda and onions chopped up.<br />
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<br />
Most of the steps of this is pretty simple. I cooked up the onions and quinoa and then mixed it all together. You can see in the picture below that this looks like a lot of arugula, and that isn't even all that the recipe called for.<br />
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<br />
Here is is mixed up a little bit more.<br />
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<br />
Again, the cook time for my duck was a little bit shorter, but I took it out based on the thermometer. I actually cooked it a little high. I think I probably went to 150 instead of 135.<br />
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And here is the final result. <br />
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I thought that both of these recipes were terrific. The salad was really good, especially with the guoda and cranberries. The duck was also very good. I wish that I could have got not frozen breasts, but that was ok, this was still a great recipe.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com1tag:blogger.com,1999:blog-4005777928554969521.post-55537500326838909342013-01-19T15:30:00.001-08:002013-01-19T15:32:30.511-08:00Recipes 39 & 40: Blue Ribbon Chili and Creamy Broccoli CasseroleWhile most of the recipes I have made have been completely new, there was one point where I was really feeling like Chili. I have a recipe that I typically used, but I figured that it would be fine to highlight that.<br />
<br />
In addition, I figured that I would make something to go with it, so that at least I was making something new. So I settled on a broccoli casserole.<br />
<br />
Here is a picture of the chili:<br />
<br />
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And of the broccoli casserole: <br />
<br />
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<br />
<br />
I have made this Chili many times and it is really great. Here is the recipe <a href="http://allrecipes.com/recipe/debdoozies-blue-ribbon-chili/detail.aspx" target="_blank">(link)</a><br />
<h3>
Ingredients</h3>
<ul>
<li>2 pounds ground
beef</li>
<li>1/2 onion, chopped</li>
<li>1 teaspoon ground
black pepper</li>
<li>1/2 teaspoon
garlic salt</li>
<li>2 1/2 cups tomato
sauce</li>
<li>1 (8 ounce) jar
salsa</li>
<li>4 tablespoons
chili seasoning mix</li>
<li>1 (15 ounce) can
light red kidney beans</li>
<li>1 (15 ounce) can
dark red kidney beans</li>
</ul>
<br />
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">In a large
saucepan over medium heat, combine the ground beef and the onion and
saute for 10 minutes, or until meat is browned and onion is tender.
Drain grease, if desired.</span></li>
<li><span class="plaincharacterwrap break">Add the
ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning
mix and kidney beans. Mix well, reduce heat to low and simmer for at
least an hour.</span></li>
</ol>
<h3>
Changes</h3>
<span class="plaincharacterwrap break"> The only change that I made to this recipe was that I used ground sirloin. I didn't have two pounds, I only had 1.3, but I kept everything else the same.</span><br />
<span class="plaincharacterwrap break"><br /></span>
And here is the recipe for the broccoli casserole. <a href="http://allrecipes.com/recipe/creamy-broccoli-casserole/detail.aspx" target="_blank">(link)</a><br />
<h3>
Ingredients</h3>
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<br />
<ul>
<li>1 (16 ounce)
package frozen broccoli, thawed</li>
<li>2
tablespoons butter</li>
<li>1/4 teaspoon
salt</li>
<li>2
tablespoons all-purpose flour</li>
<li>2 cups milk</li>
<li>1 (8 ounce)
package cream cheese, cubed</li>
<li>1 cup
crushed buttery round crackers</li>
</ul>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C).</span></li>
<li><span class="plaincharacterwrap break">Place
broccoli in a steamer over 1 inch of boiling water, and cover. Cook
until tender but still firm, about 4 to 6 minutes; drain.</span></li>
<li><span class="plaincharacterwrap break">Melt butter
in a large saucepan over medium heat. Stir in salt, flour, and milk.
Cook, stirring constantly, until thick and bubbly. Stir in cream cheese
until melted. Remove from heat, and stir in broccoli.</span></li>
<li><span class="plaincharacterwrap break">Sprinkle 1/2
cup of crushed crackers over the bottom of a 1 1/2 quart casserole dish.
Slowly pour the broccoli mixture into the dish, and top with remaining
crushed crackers.</span></li>
<li><span class="plaincharacterwrap break">Bake in preheated oven for 30 minutes.</span></li>
</ol>
<h3>
Changes</h3>
<span class="plaincharacterwrap break">The main change that I made to this was that I used fresh broccoli and steamed it before continuing with the recipe. In addition I cut the cream cheese in half and also added some garlic salt and pepper to the sauce since a lot of reviewers talked about it being a bit bland.</span><br />
<span class="plaincharacterwrap break"><br /></span>
<span class="plaincharacterwrap break">Finally, I only added the crumbled crackers to the top of the dish.</span><br />
<br />
<h3>
The Process</h3>
<br />
I started by cooking the ground sirloin and onions in a large pot.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGPIu0MPvTAqB7Uc5cbfCeGpbSFdX840qZkEoV3K-K7dlZHmEq-0qbUokmBa566jyNXbVyNMvI8fpXb2H97TQRldY6zHx2KzGe1KqN9kiW_yzCX8_lGaPvyQOvLhEBxZatAbLOhJefk0/s1600/IMG_3280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGPIu0MPvTAqB7Uc5cbfCeGpbSFdX840qZkEoV3K-K7dlZHmEq-0qbUokmBa566jyNXbVyNMvI8fpXb2H97TQRldY6zHx2KzGe1KqN9kiW_yzCX8_lGaPvyQOvLhEBxZatAbLOhJefk0/s320/IMG_3280.JPG" width="320" /></a></div>
<br />
Sprinkles, attracted by the smell of the meat came to investigate.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7UVD4cU1yuoRQLlFMBL4JED0ItHsKcyODeFOBR1iIqWoUTdxRWYCi5I4z6V6OZLORWDW8T_YxvfzA8I4hXS8kSK4D-JDOq5du8PVwMk1AojtN8Aa6XBhI3VWPciD1zki_YfAdAYnEXM/s1600/IMG_3283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7UVD4cU1yuoRQLlFMBL4JED0ItHsKcyODeFOBR1iIqWoUTdxRWYCi5I4z6V6OZLORWDW8T_YxvfzA8I4hXS8kSK4D-JDOq5du8PVwMk1AojtN8Aa6XBhI3VWPciD1zki_YfAdAYnEXM/s320/IMG_3283.JPG" width="320" /></a></div>
<br />
After the meat was ready I added the beans and spices and other ingredients, covered it and let it cook for an hour.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyW7vpwXuuu4nu3U3JmuMHdGVLUdfCDxSZXP0D_XLAnCXSAaYtQiH9HD9xkAmXagPukE0v2LKbq7DBoxDMrJkb-HYg_HFAm6764Mm8OyEfjohZIKdjPrUK9MG83cPtE44n5wTIOnzXvMw/s1600/IMG_3284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyW7vpwXuuu4nu3U3JmuMHdGVLUdfCDxSZXP0D_XLAnCXSAaYtQiH9HD9xkAmXagPukE0v2LKbq7DBoxDMrJkb-HYg_HFAm6764Mm8OyEfjohZIKdjPrUK9MG83cPtE44n5wTIOnzXvMw/s320/IMG_3284.JPG" width="320" /></a></div>
<br />
Then I started on the broccoli casserole. I steamed the broccoli and then prepared the sauce.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR2YOgY6LvHh3zdq1kWWm6eaqoOh7zPz3xkbugR0XsmGQ8_vY7-igXN3QD_voOFJuVY_wdYKhYG6UHPFw2cRLYy9lVhQXMYhnioo1FYK_apnT4wfFP2tGoTOlSPexpVaeb1dUlLhQ8ow/s1600/IMG_3289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHR2YOgY6LvHh3zdq1kWWm6eaqoOh7zPz3xkbugR0XsmGQ8_vY7-igXN3QD_voOFJuVY_wdYKhYG6UHPFw2cRLYy9lVhQXMYhnioo1FYK_apnT4wfFP2tGoTOlSPexpVaeb1dUlLhQ8ow/s320/IMG_3289.JPG" width="320" /></a></div>
<br />
Once the sauce was ready, I then mixed the broccoli into it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia80JTz7Z44SBe23kymR_tKJRnntEPplwSVnnJjryBnixVzs6Sy2m8VBuY5rHOWtx5Kze6f1AjGwjl5IUMfPNGXKv3erggEAY5AzMZBykr2GOVx8uFB-b2tbMbNSDHw89pC8HbNNon7lk/s1600/IMG_3290.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia80JTz7Z44SBe23kymR_tKJRnntEPplwSVnnJjryBnixVzs6Sy2m8VBuY5rHOWtx5Kze6f1AjGwjl5IUMfPNGXKv3erggEAY5AzMZBykr2GOVx8uFB-b2tbMbNSDHw89pC8HbNNon7lk/s320/IMG_3290.JPG" width="320" /></a></div>
<br />
<br />
I then put all of that into a pie plate.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTvL3Qkd24rr5XFls-x42lGRF-hkrXes4KFdFeknpBoW8ouVGSOi7te1NEoJ8DtAjg9DEaJM2Epbwxefij0L8SMLkoKRmKn4CHRYwGZELGSII7vB6btnDIMd5-obTpmsZFYeZCukoGdY/s1600/IMG_3291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinTvL3Qkd24rr5XFls-x42lGRF-hkrXes4KFdFeknpBoW8ouVGSOi7te1NEoJ8DtAjg9DEaJM2Epbwxefij0L8SMLkoKRmKn4CHRYwGZELGSII7vB6btnDIMd5-obTpmsZFYeZCukoGdY/s320/IMG_3291.JPG" width="320" /></a></div>
<br />
I then added the crumbled crackers (in this case Ritz) to the top of the broccoli mixture. I then put it in the oven.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-CyxtQjs-5zlmHE-XW_xUrDIR7kChWdw__3k0BiK0JZAS5p2ey3hgkmSdJSuLTvfkbGzT36JvTWDt41jN38NrnK7K14985MDLtNe-hkvQpe25lyBN3UUw5ddYan9FyQ_Tz-vR-CrLpQ/s1600/IMG_3292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-CyxtQjs-5zlmHE-XW_xUrDIR7kChWdw__3k0BiK0JZAS5p2ey3hgkmSdJSuLTvfkbGzT36JvTWDt41jN38NrnK7K14985MDLtNe-hkvQpe25lyBN3UUw5ddYan9FyQ_Tz-vR-CrLpQ/s320/IMG_3292.JPG" width="320" /></a></div>
<br />
As that was cooking, the chili finished. I took it off the burner and let it sit until the broccoli casserole was done.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuWMsDSqW0z9dpoMXxr_BksvZZv92IdmKNHDfRUR1zLB3PxpVFjgesV7w0QZhejbMaw2SVKBevDvqdw3RGDstwQtUJNsLb86exMX-RPinJN7zS_o_99rzkelLwXmAKuDy_5VVeAJLZVQ/s1600/IMG_3293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHuWMsDSqW0z9dpoMXxr_BksvZZv92IdmKNHDfRUR1zLB3PxpVFjgesV7w0QZhejbMaw2SVKBevDvqdw3RGDstwQtUJNsLb86exMX-RPinJN7zS_o_99rzkelLwXmAKuDy_5VVeAJLZVQ/s320/IMG_3293.JPG" width="320" /></a></div>
<br />
Here is a picture of the casserole just out of the oven.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RQluV3dHEbtpaJIBEhWQfxaxkvweVYn3Ard0-I8IZ937SDId76awciXBeY5a9zJepqyENZj8wGB7aLw_dRMK9Bhq7Z4RDnYrM2MWJv6BHJ_Mp3H3rl6b12t8PC1ICFN_wD3r3HTiVsg/s1600/IMG_3294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RQluV3dHEbtpaJIBEhWQfxaxkvweVYn3Ard0-I8IZ937SDId76awciXBeY5a9zJepqyENZj8wGB7aLw_dRMK9Bhq7Z4RDnYrM2MWJv6BHJ_Mp3H3rl6b12t8PC1ICFN_wD3r3HTiVsg/s320/IMG_3294.JPG" width="320" /></a></div>
<br />
Here is the final result of the chili, covered with sour cream and shredded cheddar cheese.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2eVfPtvAjFhb9Xk6fDXu0dCefwI-b6B3BlcblE-9mToGZi7rIMu0I8y1rb3WnpShDCABnDE-yI-h5vP-Zs7rPQBSKqdXOQZIyhBKRIdswvF6y4wjbsK0VYDblTJ-1eGVjexC4uK0xOg/s1600/IMG_3296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2eVfPtvAjFhb9Xk6fDXu0dCefwI-b6B3BlcblE-9mToGZi7rIMu0I8y1rb3WnpShDCABnDE-yI-h5vP-Zs7rPQBSKqdXOQZIyhBKRIdswvF6y4wjbsK0VYDblTJ-1eGVjexC4uK0xOg/s320/IMG_3296.JPG" width="320" /></a></div>
<br />
And here is the final view of the broccoli casserole.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27ZG6NwtUXHb9B6wcfW4y52694rooComjHrb6HkA4YL5ERPJENJ5Wyl15doP8FDulniNrXdJ97XTH9s2lWlbbfhP77NRYj7b_wI-XoBaxKXy0pDGm0hAFpoUXlZoz3KbSRnY8o8V24Pc/s1600/IMG_3297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27ZG6NwtUXHb9B6wcfW4y52694rooComjHrb6HkA4YL5ERPJENJ5Wyl15doP8FDulniNrXdJ97XTH9s2lWlbbfhP77NRYj7b_wI-XoBaxKXy0pDGm0hAFpoUXlZoz3KbSRnY8o8V24Pc/s320/IMG_3297.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia80JTz7Z44SBe23kymR_tKJRnntEPplwSVnnJjryBnixVzs6Sy2m8VBuY5rHOWtx5Kze6f1AjGwjl5IUMfPNGXKv3erggEAY5AzMZBykr2GOVx8uFB-b2tbMbNSDHw89pC8HbNNon7lk/s1600/IMG_3290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<br />
The chili was as good as ever, I think I liked it better with ground sirloin instead of the ground beef. I also liked the broccoli casserole. I am not sure that it is a really healthy way to get broccoli, but it was good.<br />
<br />
Overall, this was a very good meal.<br />
<br />The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-85346345851665567792013-01-04T23:52:00.001-08:002013-01-04T23:54:29.285-08:00Recipe 38: Grilled Sausages with Caramelized Onions and ApplesAfter a very successful friend Thanksgiving, I had a short week before thanksgiving, but I still needed to feed myself. So I chose to make a dish that I have had on my list a very long time but never attempted.<br />
<br />
This dish was very German kind of, with sausages and apples and onions, or at least it reminded me a bit of Oktoberfest and also of Fall.<br />
<br />
Here is a picture of the final result:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBTRIC2_g_rC0vq2Vhyphenhyphencl_-cDzQ7idJJo3v3TwO0UePnfG6wSi_LMjrObbQoDQIYqf5pErO88AXjA7t0NGIpcXS3p2mG8WaKg6tNOXzcwOE8JY20p5FS3HFOghseWxOzlSRWyqcS76n0/s1600/IMG_3276.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBTRIC2_g_rC0vq2Vhyphenhyphencl_-cDzQ7idJJo3v3TwO0UePnfG6wSi_LMjrObbQoDQIYqf5pErO88AXjA7t0NGIpcXS3p2mG8WaKg6tNOXzcwOE8JY20p5FS3HFOghseWxOzlSRWyqcS76n0/s320/IMG_3276.JPG" width="320" /></a></div>
<br />
<br />
And here is the recipe that I used: (<a href="http://allrecipes.com/recipe/grilled-sausages-with-caramelized-onions-and-apples/detail.aspx" target="_blank">Link</a>)<br />
<h3>
Ingredients</h3>
<ul>
<li>8 sausages</li>
<li>2
tablespoons butter</li>
<li>2 medium
onions, halved and sliced</li>
<li>3 large
apples - peeled, cored, and cut into thin wedges</li>
<li>2
tablespoons apple cider or red wine vinegar</li>
<li>2
tablespoons brown sugar, packed</li>
<li>salt and
pepper to taste</li>
</ul>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">Prepare grill for high heat.</span></li>
<li><span class="plaincharacterwrap break">With a fork,
poke sausages several times. Place in a pot, cover with water, and
simmer over medium-high heat until cooked through, about 7 minutes.
Remove from heat, and set aside.</span></li>
<li><span class="plaincharacterwrap break">Warm butter
in a skillet over medium heat. Stir in onions, and cook until soft and
translucent. Stir in apples, vinegar, and brown sugar; cook, stirring
gently, until caramelized, about 10 to 15 minutes. Season with salt and
pepper.</span></li>
<li><span class="plaincharacterwrap break">Meanwhile,
place sausages on grill (or under broiler), and cook until well browned.
Serve on a mound of caramelized apples and onions.</span></li>
</ol>
<h3>
Changes</h3>
I made several changes to this recipe:<br />
<br />
The first is that instead of cooking the sausage in water I instead used two bottles of beer. I am not sure how much of an effect this had, but I really enjoyed it.<br />
<br />
The second change was that I also made mashed potatoes to go with this dish. I used this recipe (<a href="http://allrecipes.com/recipe/garlic-mashed-potatoes-secret-recipe/detail.aspx" target="_blank">Link</a>), which was pretty simple and used red potatoes which I like. One thing to note about that recipe is that it is for 100 servings. I obviously did not make that much. I believe I made 2 servings and it was fine with this dish. <br />
<br />
The final change is that I did not have a grill around to cook the sausage on. Instead I used the broiler for just a few minutes.<br />
<h3>
The Process</h3>
I started by first preparing the potatoes. I added them to a pot of water.<br />
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At this point, Sprinks walked in and stared at me. <br />
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At the same time I started preparing the sausages. Here you can see one sausage lifted out of the beer. I almost forgot this when I was making it, but don't forget to poke holes in the sausage it makes a large difference it the flavors they soak up. <br />
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While both of those were cooking I prepared the apples and the onions. Here you can see the carnage of coring and slicing apples. I am not the neatest corer in the world, but it got the job done. <br />
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By this time the sausages were done, so I set them aside and begin working on the onions and apple mix.<br />
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I then prepared a cookie sheet with aluminum foil and place the sausages on it, to prepare for the broiler. <br />
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With the onions and apples cooking, I begin to mash the potatoes, here you can see the butter, garlic and romano cheese added.<br />
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Soon the onions and apples were ready. I didn't add a whole lot of salt and pepper to this, but you certainly could if desired. <br />
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I then finished mashing the potatoes. <br />
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Finally, I placed the sausages in the broiler. I only broiled them for about a minute or 2 on each side, you definitely don't want to leave them in too long. <br />
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You can't really see this in the picture below, but I put the mashed potatoes down first, then on top of that I put the onions and apples and finally topped it off with the sausage.<br />
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I really liked this dish. I know that I basically say that about everything that I make.... so I guess I am not sure how much that means. But I thought this was great. Definitely not very green or veggie oriented, so it wouldn't hurt to add a side salad to this dish. But in terms of quantity of food this was more than enough for me.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-28560460697391877262013-01-03T22:55:00.004-08:002013-01-03T22:55:54.477-08:00Recipes 36 & 37: Sweet Potato Casserole and Brussels SproutsSo one of the traditions that my friends and I have been doing recently has been a Friend Thanksgiving, which we usually hold sometime around actual Thanksgiving. When it first started I tried to get it so that everyone could bring something that they felt was special to their family Thanksgivings. But this didn't always work out, especially since I just wanted to bring Jello, which caused some gaps where people had to make the other foods.... like the Turkey, which was always handled superbly by Katie.<br />
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This year I just let everyone make their choices and then I filled in the gaps. In this case that meant that I would be making a sweet potato dish and also a green dish, which ended up being a brussels sprout dish.<br />
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In all of the excitement of the friend Thanksgiving dinner, I managed to not take any pictures of the final results, which is kind of sad. I also made the brussels sprouts for actual Thanksgiving, but again failed to take pictures, so I will just use pictures from the sites that I got the recipes from. <br />
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Here is a picture of the brussels sprouts, taken from: <a href="http://www.eatliverun.com/">http://www.eatliverun.com/</a><br />
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And here is a picture of the sweet potato casserole, taken from<a href="http://www.melskitchencafe.com/" target="_blank"> http://www.melskitchencafe.com/</a><br />
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The recipe that I used for the sweet potato casserole is (<a href="http://www.melskitchencafe.com/2012/11/sweet-potato-casserole.html" target="_blank">Link</a>) :<br />
<h3>
Ingredients</h3>
<ul>
<li>
4 tablespoons light or dark brown sugar</li>
<li> 1 teaspoon freshly grated orange zest plus 2 tablespoons orange juice (from 1 orange)</li>
<li> 3 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces</li>
<li> 4 tablespoons butter, cubed</li>
<li> 1/4 cup heavy cream</li>
<li> 1 teaspoon salt</li>
<li> 1/2 teaspoon ground cinnamon</li>
<li> 1/4 teaspoon black pepper</li>
<li> 1/8 teaspoon cayenne pepper</li>
</ul>
<h3>
Directions</h3>
Adjust an oven rack to the middle position in the oven and preheat the
oven to 400 degrees. F. Mix 3 tablespoons of the brown sugar and 1/2
teaspoon of the orange zest together in a small bowl until thoroughly
combined (reserve the other 1/2 teaspoon orange zest for later). Set
aside.<br />
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Lay out 4 pieces of aluminum foil, each about 18 inches in length.
Take two of the sheets and lay them perpendicular to each other (so it
forms a thick cross) and do the same with the other two sheets of foil.
Divide the sweet potatoes in half and put one half on one set of foil
and the remaining potatoes on the other set of foil. Sprinkle the
remaining tablespoon sugar over all the potatoes in both packets. Fold
the opposite edges of the foil toward each other and crimp the edges to
seal tightly. Place the packets inside a rimmed baking sheet and bake
until the potatoes are tender, 45 to 60 minutes. Remove the baking sheet
from the oven and preheat the broiler.<br />
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Carefully open one end from each pouch, careful to avoid escaping
steam, and pour the potatoes and any remaining liquid into a blender or
food processor. Add the butter, cream, orange juice, salt, cinnamon and
remaining 1/2 teaspoon orange zest, pepper and cayenne. Process until
the mixture is completely smooth. Transfer the potatoes to a 2- or
3-quart baking dish (that is broiler safe) and sprinkle evenly with the
reserved brown sugar/zest mixture. Broil the sweet potatoes until the
topping is lightly browned and bubbly, 2 to 4 minute. Serve warm.<br />
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And here is the recipe that I used for the brussels sprouts: (<a href="http://www.eatliverun.com/caramelized-brussels-sprouts/" target="_blank">Link</a> it is at the bottom of the page) <br />
<h3>
Ingredients</h3>
<ul>
<li>12-14 large brussels sprouts</li>
<li>1 tbsp olive oil</li>
<li>1 clove garlic, minced</li>
<li>pinch sea salt</li>
<li>2 tbsp brown sugar</li>
<li>1/4 cup roughly chopped pecans or walnuts, toasted</li>
</ul>
<h3>
Directions</h3>
Slice
each brussels sprout very thin until you have a mound of feathery
brussels sprout ribbons. Heat the olive oil over medium high in a large
skillet and saute the garlic for 30 seconds. Add the brussels sprouts
and continue sauteing for another 4-5 minutes, until bright green and
tender. Add the sea salt and brown sugar and toss together. Finish by
adding the toasted nuts.<br />
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<h3>
The Process</h3>
So I first worked on the sweet potato dish and then once that was in the oven I worked on the brussels sprouts.<br />
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Here the sweet potatoes are getting wrapped in foil in preparation for the oven.<br />
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Here and the individual little packets. I probably used a little bit more sugar than the recipe recommended when I sprinkled it over the potatoes. There just didn't seem to be enough with the small amount they said to use.<br />
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I then placed both packets on a cookie sheet and put it in the oven.<br />
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Sprinkles was pretty unimpressed with my cooking and spent the whole time sleeping on the couch. <br />
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Soon the sweet potatoes were done and I removed them from the oven.<br />
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I then placed them in the blender along with the butter and sugar and other stuff.... and mixed it up!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizpM_AweZNg0_Lj3p3C8IzwftEvKqhg_dQuTS193yr-vzhbfvMIa7DU2Rx9w0ZRKr78eP6IxKnZJtTMhtkR4UbaO61h7R46t1k_JjClYnGJiS7DxgqgYj0e_ZK9hAq3X3YVg41X9s7r8A/s1600/IMG_3258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizpM_AweZNg0_Lj3p3C8IzwftEvKqhg_dQuTS193yr-vzhbfvMIa7DU2Rx9w0ZRKr78eP6IxKnZJtTMhtkR4UbaO61h7R46t1k_JjClYnGJiS7DxgqgYj0e_ZK9hAq3X3YVg41X9s7r8A/s320/IMG_3258.JPG" width="320" /></a></div>
<br />
Here is the end result!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZR3wLCyFny0go3y8H0XHMKlNSpx5NRwfLKXXyuCwrmeTKtjb4C35k6tKXufjbvO-u1yGtfEErUROyxIOnHUjEMPxhI-bXPgdfCF6eSHnvTYGh7AZR7qozNhMLCprsp6RDSnayuL9hx4/s1600/IMG_3260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMZR3wLCyFny0go3y8H0XHMKlNSpx5NRwfLKXXyuCwrmeTKtjb4C35k6tKXufjbvO-u1yGtfEErUROyxIOnHUjEMPxhI-bXPgdfCF6eSHnvTYGh7AZR7qozNhMLCprsp6RDSnayuL9hx4/s320/IMG_3260.JPG" width="320" /></a></div>
<br />
This recipe managed to destroy my blender as it no longer worked after this. But it managed to finish this recipe, so that was good. I poured it out into a casserole dish and added the topping. Then broiled it for a few minutes and it was ready. When I took it to dinner I heated it up slightly in the oven just so that it was warm.<br />
<br />
The brussels sprouts was a much less involved dish, the only real difficulty was in chopping up the brussels sprouts. I had to thinly slice them which was a little taxing, and I am not sure that I got it totally right. I ended up removing most of the end pieces on the dish since they didn't really seem to fit.<br />
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<br />
Once they were all sliced up I cooked them up over the stove for a few minutes, then I added the toasted nuts and stirred it up. <br />
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<br />
I thought that both of these dishes turned out really well. I probably liked the brussels sprouts a bit better and I know that my parents loved it at actual Thanksgiving. It was fun making something that I don't always make for thanksgiving, and I think that I also managed to destroy my first cooking equipment, which is always fun. Of course, I think this is the first time I've used the blender in several years....so I am sure that I will soon find a recipe that I want to make that calls for a blender.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com2tag:blogger.com,1999:blog-4005777928554969521.post-8388750940539456272013-01-02T20:53:00.004-08:002013-01-02T21:04:29.341-08:00Recipe 35: Beef Tenderloin with Mushroom Dill Sauce So one of the things that I have been very hesitant to cook has been steak. I always have felt like steak was something where timing was important and you had to get it just right or it could mess it up. And I never like messing up food, so I delayed trying it as long as possible.<br />
<br />
At this point in the year (early November when I made this) I figured that I was proficient in cooking that I could at least attempt it. Of course, then I got talked into trying a rather fancier recipe than I was expecting. So I was a little nervous in attempting this one. There are also no pictures of me actually making the steak... which is kind of a shame. But I totally forgot it.<br />
<br />
In addition to the steak I made some roasted fingerling potatoes, which I thought was a nice combination. This isn't a perfect picture, but here is the final result of the steak.<br />
<br />
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<br />
And here is the recipe that I used for the steak(<a href="http://www.finecooking.com/recipes/beef-tenderloin-mushroom-dill-sauce.aspx?nterms=50240" target="_blank">Link</a>). In addition I used this recipe <a href="http://www.finecooking.com/recipes/roasted-fingerling-potatoes.aspx" target="_blank">(link)</a> for the fingerling potatoes. They were pretty simple, so I won't focus on them.<br />
<h3>
Ingredients</h3>
<ul>
<li><span rel="v:ingredient">3 Tbs. unsalted butter
</span>
<span rel="v:ingredient">
</span></li>
<li><span rel="v:ingredient">12 oz. assorted fresh mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">Kosher salt
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1/2 cup minced shallot (about 1 large)
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">2 Tbs. Cognac
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">3/4 cup lower-salt beef broth
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 Tbs. vegetable oil
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">4 6-oz. beef tenderloin steaks (about 1 inch thick), preferably at room temperature
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">Freshly ground black pepper
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">3 Tbs. sour cream
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1 tsp. Dijon mustard
</span>
<span rel="v:ingredient"> </span></li>
<li><span rel="v:ingredient">1/2 Tbs. minced fresh dill
</span>
</li>
</ul>
<h3>
Directions</h3>
Melt the butter in a 12-inch heavy-duty skillet over medium-high
heat. Add the mushrooms, season generously with salt, and cook, stirring
occasionally, until golden, about 8 minutes. Reduce the heat to medium,
add the shallot, and cook until softened, about 3 minutes more. Remove
the skillet from the heat and carefully add the Cognac, stirring to
deglaze the pan. Add the broth, bring to a boil over medium heat, reduce
the heat to low, and simmer for 3 minutes. Cover the skillet, and set
aside.<br />
<br />
Meanwhile, heat the oil in a 12-inch cast-iron skillet over
medium-high heat. Pat the steaks dry and season generously on both sides
with salt and pepper. When the pan is very hot, add the steaks. Sear
until a dark crust forms, 4 to 5 minutes. Turn the steaks, and cook to
desired doneness, about 5 minutes more for medium rare. Remove the
skillet from the heat, transfer the steaks to a platter, tent with foil,
and let rest for 5 minutes.<br />
<br />
With a rubber spatula, scrape the mushroom mixture into the
cast-iron skillet. Add the sour cream and mustard, stirring until heated
through and well mixed. If necessary, return the skillet to the
stove top to heat the sauce. Stir in the dill.<br />
<br />
Transfer the steaks to plates, spoon the sauce over, and serve.<br />
<h3>
Changes</h3>
I think that the only change that I made in this recipe was that I didn't have cognac. I didn't actually have any available. I believe that I used some brandy as a replacement, but you can also use scotch or whiskey if desired. This <a href="http://homecooking.about.com/library/archive/blalcohol6.htm" target="_blank">link</a> is helpful when trying to determine what can replace certain alcohols.<br />
<h3>
The Process</h3>
Luckily, I was at Katie and Will's and so Katie was available to help with this. A lot of my timing stuff probably would have been uglier had she not been there. She helped a lot with the mushroom sauce, while I dealt with the steaks.<br />
<br />
Here is the mushrooms after the sour cream was added.<br />
<br />
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Here is is after it has been mixed together and heated up.<br />
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And here are the fingerling potatoes.<br />
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<br />
Since I managed to forget taking pictures of the steak I will just discuss it. For this recipe you really want to make the pan as hot as possible since you are going to be searing the steak. So you heat the pan up really hot and then place the steaks on it. If you have a splatter guard it would be good to put that over the skillet. You then cook it for maybe 4 minutes, it depends on how hot the pan is I guess. Then you flip them over and cook them for maybe 4 more minutes. You really don't want to cook it much more than that, and you want to be pretty careful about not overcooking it.<br />
<br />
And here again is the final result.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4tY9xC9k1ZLzitUefMuTKNCyNe8_93mm5Y6NOW68kEP_YQATiUIUEz3tPrVDMcCJ1x7duP-oWUWObUPj4n1G3A7F4u_YHFWxJyVmc1P_S9rXTOK1Ce_y7ftq5zFtr_hGomxKnNGprBo/s1600/IMG_3249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc4tY9xC9k1ZLzitUefMuTKNCyNe8_93mm5Y6NOW68kEP_YQATiUIUEz3tPrVDMcCJ1x7duP-oWUWObUPj4n1G3A7F4u_YHFWxJyVmc1P_S9rXTOK1Ce_y7ftq5zFtr_hGomxKnNGprBo/s320/IMG_3249.JPG" width="320" /></a></div>
I thought that this steak was absolutely terrific. It was really really great. The steak was just about perfectly cooked and the mushroom sauce was terrific. I thought the potatoes were fine, but they certainly didn't compare to the steak. I would highly recommend this recipe to anyone who wants to make steak.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-42191861905786224652012-12-27T22:51:00.000-08:002012-12-27T23:51:42.453-08:00Recipe 34: Chicken Breasts PierreSo after dabbling in fancy dishes with Salmon and Quinoa, I decided to once again go back the the old staple chicken. I think that this is just about my last chicken dish that I made.... which seems unlikely given that I have made a lot. I never knew there were so many ways to make chicken, before I attempted this new recipe every week thing. In general, having a new way to make chicken was kind of a life saver since it was always easy and I could usually whip through it on days when I didn't want to attempt something massive.<br />
<br />
For this dish I found something that sounded kind of exotic, but it also had really good reviews, so I figured I would try it. Here is a picture of the final result. The recipe doesn't call for it, but I served it on top of a bed of white rice since many reviewers recommended that. I almost think that the tomato sauce mixed with the rice was my favorite part of this dish.<br />
<br />
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<br />
And here is the recipe that I used: (<a href="http://allrecipes.com/recipe/chicken-breasts-pierre/detail.aspx" target="_blank">Link</a>)<br />
<h3>
Ingredients</h3>
<ul>
<li><span style="mso-spacerun: yes;"> </span>6 skinless, boneless chicken breast halves</li>
<li><span style="mso-spacerun: yes;"> </span>1/4 cup all-purpose flour</li>
<li><span style="mso-spacerun: yes;"> </span>1/2 teaspoon salt</li>
<li><span style="mso-spacerun: yes;"> </span>1 pinch ground black pepper</li>
<li><span style="mso-spacerun: yes;"> </span>3 tablespoons butter</li>
<li><span style="mso-spacerun: yes;"> </span>1 (14.5 ounce) can stewed tomatoes, with
liquid</li>
<li><span style="mso-spacerun: yes;"> </span>1/2 cup water</li>
<li><span style="mso-spacerun: yes;"> </span>2 tablespoons brown sugar</li>
<li><span style="mso-spacerun: yes;"> </span>2 tablespoons distilled white vinegar</li>
<li><span style="mso-spacerun: yes;"> </span>2 tablespoons Worcestershire sauce</li>
<li><span style="mso-spacerun: yes;"> </span>1 teaspoon salt</li>
<li><span style="mso-spacerun: yes;"> </span>2 teaspoons chili powder</li>
<li><span style="mso-spacerun: yes;"> </span>1 teaspoon mustard powder</li>
<li><span style="mso-spacerun: yes;"> </span>1/2 teaspoon celery seed</li>
<li><span style="mso-spacerun: yes;"> </span>1 clove garlic, minced</li>
<li><span style="mso-spacerun: yes;"> </span>1/8 teaspoon hot pepper sauce</li>
</ul>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">In a shallow
dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper.
Coat chicken breasts with flour mixture. Melt butter in a large skillet
over medium heat, and brown chicken on all sides. Remove from skillet,
and drain on paper towels.</span></li>
<li><span class="plaincharacterwrap break">In the same
skillet, combine the tomatoes, water, brown sugar, vinegar and
Worcestershire sauce. Season with salt, chili powder, mustard, celery
seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and
return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or
until chicken is tender, no longer pink and juices run clear.</span></li>
</ol>
<h3>
Changes</h3>
<span class="plaincharacterwrap break">I made a few minor changes to this. The first was just in how much I made, I only made four breasts. The second is how I applied the flour mixture. Sometime during this year I found that the best way to apply a flour or any coating to meat, especially to chicken, is to mix everything together in a ziploc bag and then drop the breast in and move it around inside the bag. This is terrific and really easy. (Note: It feels odd to actually have a cooking tip to give out, even if it might be well known)</span><br />
<br />
<span class="plaincharacterwrap break">The final change was that I cooked up some white rice to serve with this. I thought the rice complimented this dish really well and I would definitely recommend making it if you make this recipe.</span><br />
<h3>
The Process</h3>
<span class="plaincharacterwrap break">So after coating the chicken in flour, I started to cook them in the skillet. Since it is going to cook more with the sauce you don't want to cook them all the way through, simply brown it on all sides.</span><br />
<span class="plaincharacterwrap break"><br /></span>
<br />
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<br />
This was hard for me to accept, but I figured the recipe knew best. Here is the chicken after finishing on the skillet.<br />
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<br />
I next started the sauce, shown below.<br />
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<br />
Once it was ready I added the chicken to the mixture. <br />
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<br />
I let it simmer and then moved on to the rice. Sprinkles observed me from her perch at the top of the cabinets. <br />
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<br />
Soon the dish was ready, and the final result is below. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lMxRdk8CBVvTrs3OdDrhMOdyeLpd9cD20ubN0ogDDX6HWt99_MLd2qTAHmanj2tN7X3ziEuyRzGSzVcuWmgA3GzU8bw9kE3dX-kL5FvRUbF5qNE3P-gh_J3d4iepHk3SYl4nDGluZUE/s1600/IMG_3237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lMxRdk8CBVvTrs3OdDrhMOdyeLpd9cD20ubN0ogDDX6HWt99_MLd2qTAHmanj2tN7X3ziEuyRzGSzVcuWmgA3GzU8bw9kE3dX-kL5FvRUbF5qNE3P-gh_J3d4iepHk3SYl4nDGluZUE/s320/IMG_3237.JPG" width="320" /></a></div>
<br />
I really liked this dish. It was pretty simple, but also very good. The sauce on the rice was terrific and the chicken was good too.<br />
<br />
Since I know what comes next, I will preview the future. Things are about to get slightly higher scale. Up to this point I had mostly been making things from allrecipes.com, which was good because for the most part the recipes are straightforward and easy enough for me to make. But starting with the next recipe, I got the majority of my recipes from finecooking.com, which is sort of a step up from me. It will be interesting to see how I fare...The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-90271286205849693432012-12-26T17:57:00.002-08:002012-12-26T18:00:03.298-08:00Recipe 32: Maple Salmon and Recipe 33: Quinoa with Sweet Potato and MushroomsSo, I am way behind in writing these blogs, I don't remember exactly when I made this, though my camera says I took these pictures on October 29th. So I guess that is when. I made these recipes together and this marked the start of a lot of quinoa dishes. Quinoa is really healthy and I have enjoyed a lot of these dishes.<br />
<br />
One reason I am combing these two recipes is because I made them together, but also because I need to just get through my massive backlog (around 20 recipes). Normally, it would be nice to split these up and highlight each one in its own post.<br />
<br />
Here is the final result of these two recipes:<br />
<br />
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<br />
Here is the recipe for the Maple Salmon that I used<a href="http://allrecipes.com/recipe/maple-salmon/detail.aspx" target="_blank">(Link)</a>: <br />
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<br />
<h3>
Ingredients</h3>
<div class="MsoNormal">
1/4 cup maple syrup</div>
<div class="MsoNormal">
2 tablespoons soy sauce</div>
<div class="MsoNormal">
1 clove garlic, minced</div>
<div class="MsoNormal">
1/4 teaspoon garlic salt</div>
<div class="MsoNormal">
1/8 teaspoon ground black pepper</div>
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1 pound salmon</div>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.</span></li>
<li><span class="plaincharacterwrap break">Place salmon
in a shallow glass baking dish, and coat with the maple syrup mixture.
Cover the dish, and marinate salmon in the refrigerator 30 minutes,
turning once.</span></li>
<li><span class="plaincharacterwrap break">Preheat oven to 400 degrees F (200 degrees C).</span></li>
<li><span class="plaincharacterwrap break">Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork. </span></li>
</ol>
<span class="plaincharacterwrap break"></span><br />
<h3>
Changes</h3>
<span class="plaincharacterwrap break">I think that the only change that I made was to used 2 pounds of salmon and double the size of the glaze. </span><br />
<br />
Here is the recipe for the Quinoa and Sweet Potatoes that I used<a href="http://allrecipes.com/recipe/maple-salmon/detail.aspx" target="_blank">(Link)</a>:<br />
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<br />
<h3>
Ingredients</h3>
<div class="MsoNormal">
1/3 cup quinoa</div>
<div class="MsoNormal">
1 cup water</div>
<div class="MsoNormal">
1 pinch salt</div>
<div class="MsoNormal">
1 tablespoon olive oil</div>
<div class="MsoNormal">
1 teaspoon minced garlic</div>
<div class="MsoNormal">
1 small sweet onion, chopped</div>
<div class="MsoNormal">
1 cup crimini mushrooms, sliced</div>
<div class="MsoNormal">
1 small sweet potato, peeled and diced</div>
<div class="MsoNormal">
1/4 teaspoon cayenne pepper</div>
<div class="MsoNormal">
salt and pepper to taste</div>
<div class="MsoNormal">
1/4 cup chopped, toasted pecans</div>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">Stir the
quinoa in a saucepan over medium heat until it begins to take on a
toasty aroma, about 5 minutes. Pour in the water, and add pinch of salt.
Bring to a boil, then reduce heat to medium-low, cover, and simmer
until the quinoa is tender, about 20 minutes.</span></li>
<li><span class="plaincharacterwrap break">Meanwhile,
heat the olive oil in a large skillet over medium heat. Stir in the
garlic and onion, and cook until the onion has softened and turned
translucent, about 5 minutes. Add the mushrooms, sweet potatoes, and
cayenne pepper; season to taste with salt and pepper. Cover the skillet,
reduce heat to medium-low, and cook until the sweet potato is soft,
about 20 minutes, stirring occasionally. Pour a splash of water into the
skillet if needed to keep the vegetables from burning. Spoon the
vegetable mixture over a bed of quinoa, and sprinkle with chopped pecans
to serve.</span></li>
</ol>
<h3>
Changes</h3>
<span class="plaincharacterwrap break">I made a few changes to this recipe. The first was the size, I used 1 cup of quinoa and 2 cups of veggie broth to cook it in. I have found that cooking the qunioa in broth make it a lot better, than just cooking it in water.</span><br />
<br />
<span class="plaincharacterwrap break">The second change was that I used 2 sweet potatoes and increased the size of the onion I used to medium. Finally, I added a little bit of cinnamon and also increased how much cayenne that I added.</span><br />
<h3>
The Process</h3>
<span class="plaincharacterwrap break">I started by allowing Sprinkles to investigate the salmon, she seemed to enjoy it, at least through the bag.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieux0cexaOAFimmxI-EKWWUTZbH_padg1PCp063OuTO1zzIfU33K3acKjZJTp3fvRB2RuerP3BCJm9quBPG1m1zRF4IpMrdh2S_sUHZkGjuT9y_DhVocPMhulbY5g3HGG2IXvBK8lyPf4/s1600/IMG_3207.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieux0cexaOAFimmxI-EKWWUTZbH_padg1PCp063OuTO1zzIfU33K3acKjZJTp3fvRB2RuerP3BCJm9quBPG1m1zRF4IpMrdh2S_sUHZkGjuT9y_DhVocPMhulbY5g3HGG2IXvBK8lyPf4/s320/IMG_3207.JPG" width="320" /></a></div>
<br />
<span class="plaincharacterwrap break"> So then I prepared the glaze and mixed it up.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fZsvbRC3uWZwfLmyZo3mZiTTjfmQKGfU7CogqFR2ib4yTauhQtvOqSkP7d3AbM2KcHjoXLnMqI5ty70jpZUTqrkGqm4iIUSEmEk8t-WSOnJPINH2P9rSNre584HhgEFWNbKdy1qjYL0/s1600/IMG_3209.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fZsvbRC3uWZwfLmyZo3mZiTTjfmQKGfU7CogqFR2ib4yTauhQtvOqSkP7d3AbM2KcHjoXLnMqI5ty70jpZUTqrkGqm4iIUSEmEk8t-WSOnJPINH2P9rSNre584HhgEFWNbKdy1qjYL0/s320/IMG_3209.JPG" width="320" /></a></div>
<br />
<span class="plaincharacterwrap break"> I then brushed the glaze onto the salmon and wrapped it in aluminum foil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSGfZtcjmBNSc4xoo1iTfkdzjU1pY2x3T5T4Eaye5-aMUpQjb1QxJ-DylDbVEj0uOrjRv0DGwsO1njRCVWvtn9iMt1gsxIDV7aKFMthpTjaKS1OEhzWtQKnXj7yRStkUxe13TD24O4PU/s1600/IMG_3217.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSGfZtcjmBNSc4xoo1iTfkdzjU1pY2x3T5T4Eaye5-aMUpQjb1QxJ-DylDbVEj0uOrjRv0DGwsO1njRCVWvtn9iMt1gsxIDV7aKFMthpTjaKS1OEhzWtQKnXj7yRStkUxe13TD24O4PU/s320/IMG_3217.JPG" width="320" /></a></div>
<br />
<span class="plaincharacterwrap break">I then prepared the veggies for the quinoa. I peeled and chopped up the sweet potatoes. </span>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH0DkhcRwTJrEdGcMfZ6Q1Gk1dM6djPh7sLtG-a8GI20AXfJKRyPJVSdLukLsAV-jHbzvovgmP1p_XXqdiVsfvpPSVC6nxOUKhBYF_wtYPnXVzeElpwO9hnOQ11EPyAKMId5gdZhMAHk/s1600/IMG_3211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH0DkhcRwTJrEdGcMfZ6Q1Gk1dM6djPh7sLtG-a8GI20AXfJKRyPJVSdLukLsAV-jHbzvovgmP1p_XXqdiVsfvpPSVC6nxOUKhBYF_wtYPnXVzeElpwO9hnOQ11EPyAKMId5gdZhMAHk/s320/IMG_3211.JPG" width="320" /></a></div>
<br />
I then chopped and diced the onions. These were among the strongest that I have encountered. In fact they even made Sprinkles cry. I am not sure that this picture shows it, but trust me, she is tearing up.<br />
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<br />
I then put the salmon in the oven, and started making the quinoa and veggies. Here you can see the quinoa toasting and the onions starting. <br />
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<br />
After a few minutes I added the broth to the quinoa and added the rest of the veggies to the onions and cooked them. <br />
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<br />
Soon the salmon was done and removed from the oven. I tested it by using a fork to flake it. I think that I ended up cooking it slightly longer than the recipe called for.<br />
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<br />
After a few minutes the quinoa and veggies were all done. To serve this I just dished out the quinoa and then added the veggies on top of them.<br />
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<br />
Overall, I thought that the salmon was terrific and the maple glaze really added a lot. I also enjoyed the quinoa dish. I thought that the sweet potatoes were really good with it.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-26759903646029931612012-12-16T15:53:00.000-08:002012-12-16T15:54:16.319-08:00Recipe 31: Sweet Potatoes with Sausage and PeppersI have discovered that one of my favorite ingredients, especially in the fall is sweet potatoes. I am not exactly sure why, but in the fall it just seems right. Also, they are good... so there is always that.<br />
<br />
I marked this recipe a long time ago as something that I wanted to try. Overall, it was pretty simple and quick, but it contains a lot of ingredients that I really like and I think the result was terrific. <br />
<br />
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<br />
Here is the recipe that I used (<a href="http://allrecipes.com/recipe/sweet-potatoes-with-sausage-and-peppers/detail.aspx" target="_blank">Link</a>):<br />
<h3>
Ingredients</h3>
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<ul>
<li>2 large sweet potatoes, peeled and diced</li>
<li>1 tablespoon vegetable oil</li>
<li>1/2 pound bulk Italian sausage</li>
<li>2 red bell peppers, chopped</li>
<li>1 onion, chopped</li>
<li>2 cloves garlic, minced</li>
<li>1 (8 ounce) jar chunky salsa</li>
<li>1 teaspoon ground cumin</li>
<li>salt and pepper, to taste</li>
</ul>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">Bring a large
pot of salted water to a boil. Add potatoes and cook until tender but
still firm, 12 to 15 minutes. Drain and set aside.</span></li>
<li><span class="plaincharacterwrap break">Heat oil in a
large skillet over medium heat. Crumble sausage into skillet and cook,
stirring frequently, until browned and no longer pink, about 7 minutes.
Remove sausage with slotted spoon and drain on paper towels.</span></li>
<li><span class="plaincharacterwrap break">Pour off all
but 1 tablespoon oil from the skillet. Heat oil over medium heat and add
bell peppers, onion and garlic and cook until softened, about 7
minutes.</span></li>
<li><span class="plaincharacterwrap break">Add to the
skillet the potatoes, sausage, salsa and cumin. Stir and cook about 5
minutes to heat through and blend flavors. Season with salt and pepper.</span></li>
</ol>
<h3>
Directions</h3>
<span class="plaincharacterwrap break">The only thing worth pointing out was how I served this. I think that what really made this meal was the addition of sour cream and pitas. Spooning it up with pitas was really good.</span><br />
<h3>
The Process</h3>
The first step was to peel the sweet potatoes. Sprinkles was interested<br />
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<br />
<span class="plaincharacterwrap break"></span>At least until she smelled it.... She then immediately recoiled.<br />
<br />
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<br />
Once the potatoes were peeled and diced, I started cooking them. I then chopped up the sausage and started cooking that as well. <br />
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<br />
After the meat was done I cooked the veggies in the pan. Then I mixed everything together and cooked it a little while while stirring. <br />
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<br />
Here is just the dish. <br />
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<br />
And here is the entire meal. Again, I think that the pita and sour cream made this dish amazing. I thought this was really good and it was easy to make as well which was an added bonus. <br />
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<br />The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-14341914502292347932012-12-04T21:31:00.001-08:002012-12-04T21:31:07.139-08:00Recipe 30: Irish Shepards PieA couple of my friends went on a trip to Ireland and so in honor of that I decided to try making something that was kind of Irish. I settled on trying to make a version of Shepards Pie.<br />
Over all, this recipe was pretty easy to make and was also pretty good. I made this and took it over to Eric and Allison's and watched the first presidential debate with them.<br />
<br />
Here is a (kind of blurry) picture of the final result:<br />
<br />
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<br />
And here is the recipe that I used <a href="http://allrecipes.com/recipe/irish-shepherds-pie/detail.aspx" target="_blank">(link)</a>:<br />
<h3>
Ingredients</h3>
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<br />
<ul>
<li>1 tablespoon olive oil</li>
<li>1 tablespoon butter</li>
<li>1 onion, diced</li>
<li>2 pounds lean ground lamb</li>
<li>1/3 cup all-purpose flour</li>
<li>salt and ground black pepper to taste</li>
<li>2 teaspoons minced fresh rosemary</li>
<li>1 teaspoon paprika</li>
<li>1/8 teaspoon ground cinnamon</li>
<li>1 tablespoon ketchup</li>
<li>3 cloves garlic, minced</li>
<li>2 1/2 cups water, or as needed</li>
<li>1 (12 ounce) package frozen peas and carrots, thawed</li>
<li>2 1/2 pounds Yukon Gold potatoes, peeled and halved</li>
<li>1 tablespoon butter</li>
<li>1/4 cup cream cheese</li>
<li>1/4 pound Irish cheese (such as Dubliner®), shredded</li>
<li>salt and ground black pepper to taste</li>
<li>1 egg yolk</li>
<li>2 tablespoons milk</li>
</ul>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">Preheat the oven to 375 degrees F (190 degrees C).</span></li>
<li><span class="plaincharacterwrap break">Place olive
oil and butter in Dutch oven over medium heat. Stir in onion and ground
lamb; brown the meat, breaking it up into small crumbles as it cooks,
about 10 minutes.</span></li>
<li><span class="plaincharacterwrap break">Stir in flour
until incorporated, then mix in salt, black pepper, rosemary, paprika,
cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2
to 3 minutes.</span></li>
<li><span class="plaincharacterwrap break">Stir in water
and scrape up any brown bits from the bottom of the Dutch oven. Reduce
heat to medium-low and bring mixture to a simmer; cook and stir until
thick, about 5-6 minutes.</span></li>
<li><span class="plaincharacterwrap break">Remove lamb mixture from heat and stir in peas and carrots until combined.</span></li>
<li><span class="plaincharacterwrap break">Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.</span></li>
<li><span class="plaincharacterwrap break">Place
potatoes into a large pan of salted water. Bring to a boil, reduce heat
to medium, and cook until tender, about 15 minutes. Drain well and
return potatoes to pan.</span></li>
<li><span class="plaincharacterwrap break">Mash butter,
cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash
until combined and potatoes are smooth. Season to taste with salt and
black pepper.</span></li>
<li><span class="plaincharacterwrap break">Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.</span></li>
<li><span class="plaincharacterwrap break">Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.</span></li>
<li><span class="plaincharacterwrap break">Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.</span></li>
</ol>
<h3>
Changes</h3>
<span class="plaincharacterwrap break"></span>The only change that I made was the type of meat that I used. I didn't really want to make lamb and so I decided to just use ground beef instead. This may have made it less authentic, but I felt better about it.<br />
<br />
I guess that I also changed in that I didn't use a Dutch Oven, I just cooked this on the stove.<br />
<h3>
The Process</h3>
<span class="plaincharacterwrap break">This was a kind of involved recipe, but still wasn't too bad. Perhaps that actually means that I have improved as a cook?</span><br />
<span class="plaincharacterwrap break"><br /></span>
<span class="plaincharacterwrap break">Anyway, the first step was to chop up the potatoes and cook them.</span><br />
<span class="plaincharacterwrap break"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcV1_3sBOEAgOxQds1eKmeTx5RIZB_sSuMfVHgNxoSyYev8y93czGFee1kiNnRvlkV8FQCeK2R8ykwdq0umLw6HhQ9ClUN6ix-m5AHPvMf5KwQ1IgabwHs6W3XhKjWXKm5cmFzpIusaE/s1600/IMG_3178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcV1_3sBOEAgOxQds1eKmeTx5RIZB_sSuMfVHgNxoSyYev8y93czGFee1kiNnRvlkV8FQCeK2R8ykwdq0umLw6HhQ9ClUN6ix-m5AHPvMf5KwQ1IgabwHs6W3XhKjWXKm5cmFzpIusaE/s320/IMG_3178.JPG" width="320" /></a></div>
<br />
While they were cooking I started the meat mixture. I cooked the ground beef and then added the veggies. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigD58QiFc2lOuvoLV_dd0_oNCH1GQ5a8VuhEgxEdA2uyjonzyOMCsRd1kwqkci-w0JxLp3MewdFuSOd2T7HWsxr_OOjW7HvuCFhUIx1pTZK239b4lGE_m6wWmmhJilOyHQkWz8-JGnNpM/s1600/IMG_3180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigD58QiFc2lOuvoLV_dd0_oNCH1GQ5a8VuhEgxEdA2uyjonzyOMCsRd1kwqkci-w0JxLp3MewdFuSOd2T7HWsxr_OOjW7HvuCFhUIx1pTZK239b4lGE_m6wWmmhJilOyHQkWz8-JGnNpM/s320/IMG_3180.JPG" width="320" /></a></div>
<br />
Once that was done, I spread it out in a 9x13 casserole dish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNsKhuDWb6u8idKY-LfxmTrmnsEdZj0LivjiDMuGNbJrCxBpHqEHqPSALq1TB2v1WXtNiyY-L18uHho52lqvpF4U662CEDMAk5eb44sTvk-8E73rLy1WMDB4jG9ZgRLiUFTrJEGNwvPY/s1600/IMG_3181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNsKhuDWb6u8idKY-LfxmTrmnsEdZj0LivjiDMuGNbJrCxBpHqEHqPSALq1TB2v1WXtNiyY-L18uHho52lqvpF4U662CEDMAk5eb44sTvk-8E73rLy1WMDB4jG9ZgRLiUFTrJEGNwvPY/s320/IMG_3181.JPG" width="320" /></a></div>
<br />
Once the potatoes were done I added the cheese, milk, and other assorted ingredients and mashed it all up. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZNSw6pREhtbm3Ow7qiRCfbAmy03q5ZjCiMiv8iPvATY2Pct0rzoOoc2xXANqHY2IyWyOsdcmKur-fJu376XeaM-O__AwIl0O_37tQSIpAR2cqqrb1gn5GqdUJjm1i6zi40kKPebozmk/s1600/IMG_3182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZNSw6pREhtbm3Ow7qiRCfbAmy03q5ZjCiMiv8iPvATY2Pct0rzoOoc2xXANqHY2IyWyOsdcmKur-fJu376XeaM-O__AwIl0O_37tQSIpAR2cqqrb1gn5GqdUJjm1i6zi40kKPebozmk/s320/IMG_3182.JPG" width="320" /></a></div>
<br />
I then spread that out over the meat mixture and put it in the oven. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98CPtR5V99_9kOQrbWxlFy4OoQxXhgOJnFQbdxXYuyaD8KZC0DGnw5Ym0t3zjRwKlkwlV_VpxVMzjyJK9TixaHQaz6GMfr4NkgoiPwzkseyb8lZ0oIb4mJxz_SNbjKdGD1JMxCPWHjLw/s1600/IMG_3183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98CPtR5V99_9kOQrbWxlFy4OoQxXhgOJnFQbdxXYuyaD8KZC0DGnw5Ym0t3zjRwKlkwlV_VpxVMzjyJK9TixaHQaz6GMfr4NkgoiPwzkseyb8lZ0oIb4mJxz_SNbjKdGD1JMxCPWHjLw/s320/IMG_3183.JPG" width="320" /></a></div>
<br />
I took it out when the edges were bubbling and the potatoes were golden brown. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYo-xAbRwGsssVCQft4z6frMKjdZk2ozqKmumPIr-g5i67sm0kswtcrTIb3U1spWP-Qgi6tU5TgCpXaMDjPAqdKJoHGKitCRDw-7UUEnKfd8ZM3zKkw5vzzNECA2WE-7lMbLo-wB9Qwsg/s1600/IMG_3184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYo-xAbRwGsssVCQft4z6frMKjdZk2ozqKmumPIr-g5i67sm0kswtcrTIb3U1spWP-Qgi6tU5TgCpXaMDjPAqdKJoHGKitCRDw-7UUEnKfd8ZM3zKkw5vzzNECA2WE-7lMbLo-wB9Qwsg/s320/IMG_3184.JPG" width="320" /></a></div>
<br />
And once again, here is the final result. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS62Lre1fGiOY0rld_mbjJiIQ0EL8uWyRFcfw9PMrmmX7QOxayPn7gmP-7eFa1qWf_jtPd34rmx8Yon1heqd0lJS7bBcU_JhoJQQVIb8eb3hEHEZdRPUdGJ3ec70Z7vXg0v6IwtsWlYU4/s1600/IMG_0963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS62Lre1fGiOY0rld_mbjJiIQ0EL8uWyRFcfw9PMrmmX7QOxayPn7gmP-7eFa1qWf_jtPd34rmx8Yon1heqd0lJS7bBcU_JhoJQQVIb8eb3hEHEZdRPUdGJ3ec70Z7vXg0v6IwtsWlYU4/s320/IMG_0963.JPG" width="320" /></a></div>
<br />
I really liked this recipe. I thought it was really good. I think it might be better served with something as a side dish... but I am not sure exactly what. <br />
<br />
While there are a lot of ingredients and instructions, this dish was actually pretty simple to make and was also really good.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-47836342111393500872012-12-03T20:16:00.001-08:002012-12-03T20:16:10.142-08:00Recipe 29: Pulled PorkWhile the last few recipes were simple and not all that impressive, I was super pleased with this one and it was also really simple. I am not sure exactly why I decided to make pulled pork, I think I was just looking at recipes and found it. One thing that appealed to me was that it used a slow cooker. I have managed to indefinitely borrow one of those from Eric and Allison. So I figured that I might as well actually use it.<br />
<br />
Regardless, I have made this 4 times total and everyone that I have shared it with has really liked it, so I think that is a good sign!<br />
<br />
Here is the final result. I had it with sandwich form with coleslaw in the top:<br />
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<br />
<br />
And here is the recipe that I used <a href="http://allrecipes.com/recipe/slow-cooker-pulled-pork/detail.aspx" target="_blank">(link)</a>:<br />
<h3>
Ingredients</h3>
<ul>
<li><span style="mso-spacerun: yes;"> </span>1 (2 pound) pork tenderloin</li>
<li><span style="mso-spacerun: yes;"> </span>1 (12 fluid ounce) can or
bottle root beer</li>
<li><span style="mso-spacerun: yes;"> </span>1 (18 ounce) bottle your
favorite barbecue sauce</li>
<li><span style="mso-spacerun: yes;"> </span>8 hamburger buns, split and
lightly toasted</li>
</ul>
<h3>
Directions</h3>
<ol>
<li><span class="plaincharacterwrap break">Place the
pork tenderloin in a slow cooker; pour the root beer over the meat.
Cover and cook on low until well cooked and the pork shreds easily, 6 to
7 hours. Note: the actual length of time may vary according to
individual slow cooker. Drain well. Stir in barbecue sauce. Serve over
hamburger buns.</span></li>
</ol>
<h3>
Changes</h3>
I made a lot of changes to this recipe, based on suggestions from other users. The first and by far the most important change was to use pork shoulder instead of pork tenderloin. So I bought a 5 pound pork shoulder instead of the tenderloin.<br />
<br />
Because of the increase in size, I also increased how much soda and BBQ sauce that I used. I used to bottles of root beer and two bottles of BBQ sauce, instead of the one recommended. The type of root beer doesn't really matter, I would recommend Sweet Baby Ray's BBQ sauce, since it is really good, but if you have another favorite, I am sure that would be great too. <br />
<br />
The final change, which I think made a big difference is that after I am done shredding the pork added it back to the slow cooker with the BBQ sauce and cooked it for another hour.<br />
<h3>
The Process</h3>
<span class="plaincharacterwrap break">So at first I was unsure about cooking the pork in the root beer. I wondered if it would make it taste weird, or like root beer. So I did some research and basically the root beer simply is used to soften up the meat.</span><br />
<span class="plaincharacterwrap break"><br /></span>
<span class="plaincharacterwrap break">I added the pork shoulder to the slow cooker and then put the root beer in. The root beer didn't quite cover up the pork, but I figured that was OK.</span><br />
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<br />
This is what it looked like when I was ready to take it out of the slow cooker.<br />
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<br />
This might have been one of sprinkles favorite dishes that I have made. She snarfed down as much pork as I would give her. <br />
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<br />
To separate the pork I put it on a cookie sheet and then used two forks to pull it apart. I made sure to separate the fat from the good meat. You can sort of see it off in the corner of the sheet in the picture below.<br />
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<br />
I then put the pork back in the slow cooker and added the BBQ sauce. It then cooked for another hour. <br />
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<br />
While that was cooking I made some coleslaw and used that to make the sandwiches. <br />
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<br />
I thought that this recipe turned out amazing. The pork is really good, and this has been confirmed by the people that I have shared this with. In later iterations I used Kaiser Rolls instead of hamburger buns. I though that the Kaiser Rolls were much better and would for sure recommend those.The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com2tag:blogger.com,1999:blog-4005777928554969521.post-72037875264032799272012-12-01T10:41:00.002-08:002012-12-01T10:41:21.744-08:00Recipe 28: Tex-Mex Chicken and Rice BakeDespite being disappointed with the last chicken dish, I decided to make another chicken dish. This one I enjoyed a lot more and I think was much better.<br />
<br />
I am not sure exactly why I picked this recipe, but perhaps I was missing Tex-Mex food from Austin?<br />
<br />
Here is the final result: <br />
<br />
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<br />
And here is the recipe that I used: <a href="http://allrecipes.com/recipe/tex-mex-chicken-and-rice-bake/detail.aspx" target="_blank">(link)</a><br />
<br />
<h3>
<u>Ingredients</u></h3>
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<br />
<ul>
<li>1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup
(Regular or 98% Fat Free)</li>
<li>1 cup Pace® Chunky Salsa or Pace® Picante Sauce</li>
<li>1/2 cup water</li>
<li>1 cup whole kernel corn</li>
<li>3/4 cup uncooked regular long-grain white rice</li>
<li>4 skinless, boneless chicken breast halves</li>
<li>paprika</li>
<li>1/2 cup shredded Cheddar cheese</li>
</ul>
<h3>
<u>Directions</u></h3>
<ol>
<li><span class="plaincharacterwrap break">Stir the the
soup, salsa, water, corn and rice in a 2-quart shallow baking dish. Top
with the chicken. Sprinkle with the paprika. Cover the baking dish.</span></li>
<li><span class="plaincharacterwrap break">Bake at 375
degrees F for 45 minutes or until the chicken is cooked through.
Sprinkle with the cheese. Let stand until the cheese is melted.</span></li>
</ol>
<h3>
<u>The Process</u></h3>
This was another simple recipe. I started my mixing the soup, salsa, corn, and rice.<br /><span class="plaincharacterwrap break"> </span><br />
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<br />
I made a slight mistake and sprinkled that mixture with paprika. I was supposed to first top it with the chicken.<br />
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<br />
So I added the chicken and sprinkled it with paprika again. More spices! <br />
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<br />
I cooked it for 45 minutes and when it was out I sprinkled it liberally with cheese. <br />
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Finally, I served it with a spinach salad. <br />
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My favorite part of this meal was actually the rice. I thought that it was really good mixed with salsa and corn, which kind of surprised me. This was another simple recipe, but I enjoyed this one much more.<br />
<br />
I realized that perhaps just making chicken dishes was a little too similar. So my next few dishes are going to be different. I promise!<br />
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<br />The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-76397916321489670932012-11-28T19:38:00.000-08:002012-11-28T19:38:19.148-08:00Recipe 27: Garlic ChickenSo of all the recipes that I have made this one is actually among my least favorites. I thought that it was fine, but it was pretty simple and I didn't really think that the garlic came through very much.<br />
<br />
This was one of the first recipes that I made after I got back from Texas and I think the main thing you could say about my choices is that they were pretty simple and not very challenging.<br />
<br />
Here is the final result: <br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzU3333O-hIegsKft8pWLTpjC8113xOkFn-H88OfcOQI4_zT9D_nz1QdiITUfeLFPT1sHumX5g3QmznfuYr7GIs8cjpufAljsTF5IrMaMwZqmHX_wju8B5j0Kw4Ic9RWHBWZIfZeA_DsM/s1600/IMG_3197.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzU3333O-hIegsKft8pWLTpjC8113xOkFn-H88OfcOQI4_zT9D_nz1QdiITUfeLFPT1sHumX5g3QmznfuYr7GIs8cjpufAljsTF5IrMaMwZqmHX_wju8B5j0Kw4Ic9RWHBWZIfZeA_DsM/s320/IMG_3197.JPG" width="320" /></a></div>
And here is the recipe that I used: <a href="http://allrecipes.com/recipe/garlic-chicken/detail.aspx" target="_blank">(link) </a><br />
<h3>
<u>Ingredients</u></h3>
<ul>
<li><span style="mso-spacerun: yes;"> </span>2 teaspoons crushed garlic</li>
<li><span style="mso-spacerun: yes;"> </span>1/4 cup olive oil</li>
<li><span style="mso-spacerun: yes;"> </span>1/4 cup dry bread crumbs</li>
<li><span style="mso-spacerun: yes;"> </span>1/4 cup grated Parmesan
cheese</li>
<li><span style="mso-spacerun: yes;"> </span>4 skinless, boneless chicken
breast halves</li>
</ul>
<br />
<h3>
<u>Directions</u></h3>
<ol>
<li><span class="plaincharacterwrap break">Preheat oven to 425 degrees F (220 degrees C).</span></li>
<li><span class="plaincharacterwrap break">Warm the
garlic and olive oil to blend the flavors. In a separate dish, combine
the bread crumbs and Parmesan cheese. Dip the chicken breasts in the
olive oil and garlic mixture, then into the bread crumb mixture. Place
in a shallow baking dish.</span></li>
<li><span class="plaincharacterwrap break">Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.</span></li>
</ol>
<h3>
<u>The Process</u></h3>
This was a really simple recipe, the first thing that I did was to heat up the garlic and olive oil. I used minced garlic instead of crushed, which I think might have been a mistake.<br />
<br />
<br />
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<br />
I next prepared the bread crumbs and Parmesan cheese. I put this mixture in a Ziploc bag, which makes it really easy to bread the chicken. <br />
<br />
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<br />
I had slightly more chicken than they recommended, but soon they were all breaded and ready to cook. I actually think that is they had been breaded better it would have been better. <br />
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<br />
I cooked it and then had them with a simple spinach salad. <br />
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<br />
Since I know that everyone really just comes here for Sprinkles, here is a picture of her playing in some snow. Note: This did not happen recently, this was last December.<br />
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Overall, this was a fine recipe, but nothing special. I enjoyed it, but would rank it pretty low amongst the recipes that I made. I do think that this was one of the simplest recipes that I made, which is good.<br />
<br />The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-53886906957171180802012-11-05T12:59:00.001-08:002012-11-05T12:59:13.417-08:00CGE Brew-Off 2012 This past weekend was the third annual CGE Brew-off, which is a competition where members of the graduate student unions at Oregon State and the University of Oregon brew their own beers and have a competition to determine which beer is the best. This is also a fundraiser event for a local food sharing group, so it is all for a good cause!<br />
<br />
Last year we entered a generic stout, but due to some bottle issues we ended up having some flat beer and a rather poor performance. The voting was done by the participants who all walked around and deposited bottle caps of certain colors to determine the best beer, the best name, and the best experimental beer. Despite our best efforts.... we got second to last. Had we done a little worse we would have gotten the prize for best beer! So basically, we did as bad as possible.<br />
<br />
Last year, the best name was something that was a play on the word "nut", more evidence that grad students aren't as mature as some people might expected. So we decided to try and make a beer where we could do something similar. So after much discussion, we choose to make a Chocolate Hazelnut Porter.<br />
<br />
In addition, this year we would have a secret weapon... a keg! I got a keg and CO2 tank and other attachment stuff the previous Christmas and I finally got around to breaking it out for the event.<br />
<br />
It was amazing! So much better than bottles and the beer was not flat and the carbonation was pretty good, which was great.<br />
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Here is a picture of the keg and the CO2 tank before the event.<br />
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<br />
We went to dinner before hand and got to the event about 45 minutes early. So there was a lot of waiting around. Luckily, we had some chairs behind out table, so we were able to sit down a little bit. One thing that I totally forgot to bring was two pitchers to allow us to clean out people's glasses before we gave them beer. The year before we had been next to the guys who won best beer and they had done this. It seemed like a great idea and I made a huge mistake not bringing them.<br />
<br />
Luckily, Andrew went exploring and found several pitchers in the kitchen at the Odd fellows hall where the event was being held and we were able to set up our little cleaning station behind the table.<br />
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We were placed in the room with the stage meaning that we would have to be giving out beer and talking over loud music. Last year the bands had been pretty bad and pretty loud.<br />
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The event started at 7:30 and people began streaming in. We were very nicely placed to be one of the first places that people saw when they entered, which I think was really good. Here is a picture of the room with some people taken from behind our table.<br />
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Allison graciously volunteered to be a server and Andrew, Chris, and kind of Eric (kind of because he was more interested in drinking other beer) helped out. In general Allison and I were always at the table and then one of the other three was there to help clean glasses or dispense the beer. Here is a staged picture of a dispersal. You can see the glass cleaning pitcher in Andrew's hand. <br />
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<br />
Sometime during the night the Goblin King from Labyrinth stopped by to try our beer!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_iMudk0b0B1hZnXkO6Yu7rpwHOneNM9yJP41m30FvfOZ_izvemWp0mqgxs2hyphenhyphenJeuZ7kgpawlLd1HkwqjaXjAzfOY4vmDETPkYwIoCDxOxCXuWdSArPKnGEEpG1ayHaa6izVByEweOIA/s1600/IMG_0977.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_iMudk0b0B1hZnXkO6Yu7rpwHOneNM9yJP41m30FvfOZ_izvemWp0mqgxs2hyphenhyphenJeuZ7kgpawlLd1HkwqjaXjAzfOY4vmDETPkYwIoCDxOxCXuWdSArPKnGEEpG1ayHaa6izVByEweOIA/s320/IMG_0977.JPG" width="239" /></a></div>
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As I mentioned, last year we did not do all that well, but as the night went by, people were saying great things about our beer. We had several people come up and tell us that several of their friends had told them they had to come try our beer, and we had at least 4 or 5 people who came back not just for seconds but for thirds! I think there was one who even got a 4th serving! That was really encouraging, and almost everyone who tried the beer told us that it was really good.<br />
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In general, our beer, while a Chocolate Hazelnut Porter, was strong on chocolate and a little bit weak on the hazelnut. This strong chocolaty taste really stood out though and I think was pretty memorable for a lot of people.<br />
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We named our beer "Dark and Full of Terrors", which is a line from Game of Thrones and we got a lot of comments about it and several people say that it was the best named beer there. We even had one guy come up and tell us that he wished he had seen our name before he voted because he thought our name was the best. Later in the night he showed up with a best name bottle cap, told me that he had found it on the floor and that now he could vote for us! He was pretty happy with that fact. Note: He may also have been a little drunk, especially with 30 beers being available.<br />
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As the night went out we got a fair number of votes and we seemed to be getting an even spread of some for Best Name, some for Best Experimental, and some for Best Beer. Here is a picture of the second time they came and tallied our votes so far. Based on the votes that I was seeing I thought we might have a good shot at best experimental or perhaps best name if there were enough Game of Throne fans.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLuAU6vtCFGcHAgQBxjZzVtY8DEiPMv5nHbRRJV6WekJ7TVe4HarZc5fep2rgzD3BHtUHVTWgH3_9zL_YkoiBnkOSxhWIuybtw-ZRxM7_RnFdNPCpm2VSX1Fnc2QUepVvAEct4o0Cgc8/s1600/IMG_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLuAU6vtCFGcHAgQBxjZzVtY8DEiPMv5nHbRRJV6WekJ7TVe4HarZc5fep2rgzD3BHtUHVTWgH3_9zL_YkoiBnkOSxhWIuybtw-ZRxM7_RnFdNPCpm2VSX1Fnc2QUepVvAEct4o0Cgc8/s320/IMG_0981.JPG" width="320" /></a></div>
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Eric, unburdened by having to serve beer, managed to sample at least 15 beers. Which is probably about 4 full beers. He was nice and very buzzed by about 8:45 or 9. Which may have been the cause for this picture. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixU13MZo7j5y05_bu7f1-oPd0yeevNZ0IqhLgMj_uHO5t7CBhELdvIhn9snZkzFSxvUGMavTBAKGCS2202HVkZ44dNv9XtN-HuM3gBC3mJhADAfjuUkpwAb8P90O6lWe04t_N0lShAGjY/s1600/IMG_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixU13MZo7j5y05_bu7f1-oPd0yeevNZ0IqhLgMj_uHO5t7CBhELdvIhn9snZkzFSxvUGMavTBAKGCS2202HVkZ44dNv9XtN-HuM3gBC3mJhADAfjuUkpwAb8P90O6lWe04t_N0lShAGjY/s320/IMG_0982.JPG" width="239" /></a></div>
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We ran out of beer at 9:10, which was about 20 minutes before voting ended. We stayed at our post and cheered every time someone came by and voted for us, hopefully encouraging more votes. There were a lot of people walking through hoping for more beer and several people who just arrived... which was pretty awful timing.<br />
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The vote tallying was supposed to take about 45 minutes or so.... it ended up taking more than an hour, which was a little annoying. We mostly based the time talking, also Eric managed to convince people to try and do Cats Cradle with him. This took a lot of time, but was pretty entertaining given that most of the parties were a little drunk. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGRDeQqLxCOe2aeosSBlAh15mH5qqoN4yNlfUu8LnuzBXobDTVIQYs2YZ4NO3RaNCp5NDdn2lePKPCAeTXoWVNE7_7poSrKFfgWXleRIxYiNzNcOFI6gfdHLHhbcgCzmlHlCQXcFJyL8/s1600/IMG_0983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzGRDeQqLxCOe2aeosSBlAh15mH5qqoN4yNlfUu8LnuzBXobDTVIQYs2YZ4NO3RaNCp5NDdn2lePKPCAeTXoWVNE7_7poSrKFfgWXleRIxYiNzNcOFI6gfdHLHhbcgCzmlHlCQXcFJyL8/s320/IMG_0983.JPG" width="239" /></a></div>
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Finally the announcements came. The announced best experimental and best name and we didn't win which was a little disappointing. Then they came to best beer. We got second place!!! I really didn't expect that and thought it was far more likely that we would win the name or experimental categories. But 2nd best beer! That was awesome! We got a Home brew cleaning kit and a $15 gift certificate to the brewery supply store here in Corvallis.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86zauAv0U1od916Sc7UeQt7s5QLXYlvSqE3TAD14df8ZleS45ZGFV-9FbKRklWwoQfttJCZkn7H2Hp70AsB-vtY5DpqSurFEIFRjyjQo0zvjTuSrY0kzfS_0ZWFm3OvXZ1WPNNqKknwc/s1600/winner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi86zauAv0U1od916Sc7UeQt7s5QLXYlvSqE3TAD14df8ZleS45ZGFV-9FbKRklWwoQfttJCZkn7H2Hp70AsB-vtY5DpqSurFEIFRjyjQo0zvjTuSrY0kzfS_0ZWFm3OvXZ1WPNNqKknwc/s320/winner.jpg" width="240" /></a></div>
And here is a closer look at the prize.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4J2cV5Ma6n0mKU_XbcUZKOXoyqqUQMD1G4_kNagOIq_eLkvWS4159hr7YIKCj3xc29SJ8ewd8F5j9aDr9uUn-GaFX0d1wevzTdZteG4_FfMSRR9dp268KX_dcapJ4khzhNfCsNSLixtM/s1600/IMG_0989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4J2cV5Ma6n0mKU_XbcUZKOXoyqqUQMD1G4_kNagOIq_eLkvWS4159hr7YIKCj3xc29SJ8ewd8F5j9aDr9uUn-GaFX0d1wevzTdZteG4_FfMSRR9dp268KX_dcapJ4khzhNfCsNSLixtM/s320/IMG_0989.JPG" width="239" /></a></div>
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The winner of best beer was the same group from last year, so we got second to some really good brewers, which was great. Eric, who due to having 15 or more of the beers was kind of an expert, said he thought that our beer was at least in the top three, which was perhaps good confirmation that our beer was pretty good.<br />
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All in all it was a great night, helped mightily by the fact that our beer was voted second out of 30 beers! <br />
The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-53025296105373536382012-11-04T16:28:00.006-08:002012-11-04T16:30:01.964-08:00Recipe 26: Paella<div class="separator" style="clear: both; text-align: center;">
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When I went to Spain a few years ago one of the most interesting dishes was Paella, which is sort of a giant skillet of rice and meat. I have always pondered what it would like to cook and if it would be hard or easy. A lot of the recipes are pretty time consuming, so I decided to try one of the easier variants. In fact, it was directly called Easy Paella. So that was a good sign for ease of cooking, perhaps not for taste.<br />
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Here is an image of the final result:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHL1xM3JALm-321ZBFFmRpb3HMCd4hRfXqZyaaa_Du0-g8Ys-8YR9NJfkpllMkoAs43HPSZta_YmRuomEYAHvtWgBPT23d2jfgqVFN-Ntt6Mn4GXTbX7xrAQWMofa8eohoWUphkfRXbE/s1600/IMG_3165.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHL1xM3JALm-321ZBFFmRpb3HMCd4hRfXqZyaaa_Du0-g8Ys-8YR9NJfkpllMkoAs43HPSZta_YmRuomEYAHvtWgBPT23d2jfgqVFN-Ntt6Mn4GXTbX7xrAQWMofa8eohoWUphkfRXbE/s320/IMG_3165.JPG" width="320" /></a></div>
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And here is the recipe that I used: <a href="http://allrecipes.com/recipe/easy-paella/detail.aspx" target="_blank">(Link)</a><br />
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<h3>
<u>Ingredients</u></h3>
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<br />
<ul>
<li><span style="mso-spacerun: yes;"> </span>2 tablespoons olive oil</li>
<li><span style="mso-spacerun: yes;"> </span>1 tablespoon paprika</li>
<li><span style="mso-spacerun: yes;"> </span>2 teaspoons dried oregano</li>
<li><span style="mso-spacerun: yes;"> </span>salt and black pepper to taste</li>
<li><span style="mso-spacerun: yes;"> </span>2 pounds skinless, boneless
chicken breasts, cut into 2 inch pieces</li>
<li><span style="mso-spacerun: yes;"> </span>2 tablespoons olive oil, divided</li>
<li><span style="mso-spacerun: yes;"> </span>3 cloves garlic, crushed</li>
<li><span style="mso-spacerun: yes;"> </span>1 teaspoon crushed red pepper
flakes</li>
<li><span style="mso-spacerun: yes;"> </span>2 cups uncooked short-grain
white rice</li>
<li><span style="mso-spacerun: yes;"> </span>1 pinch saffron threads</li>
<li><span style="mso-spacerun: yes;"> </span>1 bay leaf</li>
<li><span style="mso-spacerun: yes;"> </span>1/2 bunch Italian flat leaf
parsley, chopped</li>
<li><span style="mso-spacerun: yes;"> </span>1 quart chicken stock</li>
<li><span style="mso-spacerun: yes;"> </span>2 lemons, zested</li>
<li>2 tablespoons olive oil</li>
<li>1 Spanish onion, chopped</li>
<li>1 red bell pepper, coarsely chopped</li>
<li>1 pound chorizo sausage, casings removed and crumbled</li>
<li>1 pound shrimp, peeled and deveined</li>
</ul>
<h3>
<u>Directions</u></h3>
<ol>
<li><span class="plaincharacterwrap break">In a medium
bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt
and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.</span></li>
<li><span class="plaincharacterwrap break">Heat 2
tablespoons olive oil in a large skillet or paella pan over medium heat.
Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat
rice with oil, about 3 minutes. Stir in saffron threads, bay leaf,
parsley, chicken stock, and lemon zest. Bring to a boil, cover, and
reduce heat to medium low. Simmer 20 minutes.</span></li>
<li><span class="plaincharacterwrap break">Meanwhile,
heat 2 tablespoons olive oil in a separate skillet over medium heat.
Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper
and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp,
until both sides are pink.</span></li>
<li><span class="plaincharacterwrap break">Spread rice mixture onto a serving tray. Top with meat and seafood mixture.</span></li>
</ol>
<span class="plaincharacterwrap break"> </span><br />
<h3>
<u>Changes</u></h3>
Saffron is super expensive, so I did not buy it. I am not sure if that makes this dish super different, but I didn't feel like spending $20 for a few threads of saffron.<br />
<br />
I also used hot Italian sausage instead of chorizo.<br />
<h3>
<u>The Process</u></h3>
<span class="plaincharacterwrap break"> For most of this recipe Sprinkles sat on top of the cabinets and stared at me while I cooked.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2G-OjOKYY7TAaJAvovqWxf01MPHGrEMWw6kvw7dnJMf4f7aWin_xuRo37Yp9jMhHV38a5uFaqPtcXBe-55YDin6o2ghVq6AQ5qXKfJrdq2hr1dxaaI3J20-Rwaj2nJn4bfnniEbwZt5I/s1600/IMG_3158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2G-OjOKYY7TAaJAvovqWxf01MPHGrEMWw6kvw7dnJMf4f7aWin_xuRo37Yp9jMhHV38a5uFaqPtcXBe-55YDin6o2ghVq6AQ5qXKfJrdq2hr1dxaaI3J20-Rwaj2nJn4bfnniEbwZt5I/s320/IMG_3158.JPG" width="320" /></a></div>
<br />
I started by preparing and marinating the chicken.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrN9kUgk4vH7E0nqxBmaNmKLGFwHEs4G1tSFtgz5qcNviPqbfi8PUOdpPP7nY7FdP00AVP8lZ_psoRu0h-DxTkKrB4Yi3S4lwIjPfVTnGAuBMdgc43Rw6QKxfuYLCWXtsv7Uxi4jybmM/s1600/IMG_3159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrN9kUgk4vH7E0nqxBmaNmKLGFwHEs4G1tSFtgz5qcNviPqbfi8PUOdpPP7nY7FdP00AVP8lZ_psoRu0h-DxTkKrB4Yi3S4lwIjPfVTnGAuBMdgc43Rw6QKxfuYLCWXtsv7Uxi4jybmM/s320/IMG_3159.JPG" width="320" /></a></div>
Then I prepared the chicken stock and herbs and started to cook that.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4ve1TrKqZI8C1A3B8dxAmWnEofURxYjlHnSIKdUEZYbEI82fZzDDWc-4WSsRet7zM1fqNtZSQMuqayZHW7trVfTpUB689aTifkecfyvfzdwHUyHY23Q-YC5vimIpQSbo8DWIBsUMzho/s1600/IMG_3160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX4ve1TrKqZI8C1A3B8dxAmWnEofURxYjlHnSIKdUEZYbEI82fZzDDWc-4WSsRet7zM1fqNtZSQMuqayZHW7trVfTpUB689aTifkecfyvfzdwHUyHY23Q-YC5vimIpQSbo8DWIBsUMzho/s320/IMG_3160.JPG" width="320" /></a></div>
After a little bit I started the chicken and onions in a second skillet.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1mRp91YAOpr_cGK52QKwqYwM9V5yeowN0v32vwKFli9mzq7EHaXI6vRb4l2AH33vdOb0X5PtS8PEXl7LItLSED187RlOuI9gzfMjBXOsNE0nDMykx2N78WQokCOBTfCMgl80FVDC1N0/s1600/IMG_3161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1mRp91YAOpr_cGK52QKwqYwM9V5yeowN0v32vwKFli9mzq7EHaXI6vRb4l2AH33vdOb0X5PtS8PEXl7LItLSED187RlOuI9gzfMjBXOsNE0nDMykx2N78WQokCOBTfCMgl80FVDC1N0/s320/IMG_3161.JPG" width="320" /></a></div>
Once the chicken was ready I added the bell pepper and sausage to the mix.<br />
<div class="separator" style="clear: both; text-align: center;">
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By this time the rice was just about done, and it was looking at least a little bit like Spanish rice, so that was a good sign.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtsjBjz4DLp3RsP994ZjDa0Y8mKWJf5JujjQMDLkojSghyphenhyphenfrSkl0ndgn1jdfKNEeoIkgAY1XRzyXBw4KB2kPWzPJ_Lf97VplgqY5mQHYW9IYZzEHgFSDZ7x4FxvNRsb_52Pxq1yUyNzw/s1600/IMG_3163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCtsjBjz4DLp3RsP994ZjDa0Y8mKWJf5JujjQMDLkojSghyphenhyphenfrSkl0ndgn1jdfKNEeoIkgAY1XRzyXBw4KB2kPWzPJ_Lf97VplgqY5mQHYW9IYZzEHgFSDZ7x4FxvNRsb_52Pxq1yUyNzw/s320/IMG_3163.JPG" width="320" /></a></div>
Finally I added the shrimp to the meat mixture... now it was just a huge pile of meat in the skillet.<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Once all the meat was cooked up I mixed the rice and meat mixture together in a 9x13 dish. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eRQvaHZ9dxg7YVOUlj8133WC7fNVTYyKYKiKo087deQVOdvqi0CNKFXL2igoxQMAj-3VQ6vTqTl7k5iy6GohhUPwibBM6VPEBQ1tvh4dryA6oDAnXi3pmyqE0lH4MChrreFajlFubNE/s1600/IMG_3166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8eRQvaHZ9dxg7YVOUlj8133WC7fNVTYyKYKiKo087deQVOdvqi0CNKFXL2igoxQMAj-3VQ6vTqTl7k5iy6GohhUPwibBM6VPEBQ1tvh4dryA6oDAnXi3pmyqE0lH4MChrreFajlFubNE/s320/IMG_3166.JPG" width="320" /></a></div>
Then I served it up.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHL1xM3JALm-321ZBFFmRpb3HMCd4hRfXqZyaaa_Du0-g8Ys-8YR9NJfkpllMkoAs43HPSZta_YmRuomEYAHvtWgBPT23d2jfgqVFN-Ntt6Mn4GXTbX7xrAQWMofa8eohoWUphkfRXbE/s1600/IMG_3165.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHL1xM3JALm-321ZBFFmRpb3HMCd4hRfXqZyaaa_Du0-g8Ys-8YR9NJfkpllMkoAs43HPSZta_YmRuomEYAHvtWgBPT23d2jfgqVFN-Ntt6Mn4GXTbX7xrAQWMofa8eohoWUphkfRXbE/s320/IMG_3165.JPG" width="320" /> </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
I thought that this was a good dish, it was a lot like the spanish rice and sausage dish that I made previous, and there was a lot of meat in this. But I liked it. Some people suggested adding another bell pepper and other veggies like peas and that might be a good addition, but this was still a pretty good dish, and I think that being able to use two skillets was good, since otherwise I would certainly have run out of room. </div>
The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com2tag:blogger.com,1999:blog-4005777928554969521.post-79716895993119300642012-10-30T21:12:00.002-07:002012-10-30T21:12:46.480-07:00Recipe 25: Swiss Chicken Casserole<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="margin-left: 1em; margin-right: 1em;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
The next recipe that I made in Texas was a very simple Swiss Chicken Casserole. I didn't really have any inspiration for this, but it looked good when I was looking for recipes.<br />
<br />
I managed to forget to take a picture when I ate this, but is one from the recipe page:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://images.media-allrecipes.com/userphotos/250x250/00/20/83/208308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" class="recipe-photo rec-image rec-shadow photo" height="250" id="imgPhotoImage" src="http://images.media-allrecipes.com/userphotos/250x250/00/20/83/208308.jpg" width="250" /></a></div>
<br />
And here is the recipe that I ended up using:<a href="http://allrecipes.com/recipe/swiss-chicken-casserole-i/detail.aspx" target="_blank"> (link) </a><br />
<br />
<h3>
<u>Ingredients</u></h3>
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<br />
<ul>
<li><span style="mso-spacerun: yes;"> </span>6 skinless, boneless chicken
breast halves</li>
<li><span style="mso-spacerun: yes;"> </span>6 slices Swiss cheese</li>
<li><span style="mso-spacerun: yes;"> </span>1 (10.75 ounce) can condensed
cream of chicken soup</li>
<li><span style="mso-spacerun: yes;"> </span>1/4 cup milk</li>
<li><span style="mso-spacerun: yes;"> </span>1 (8 ounce) package dry bread
stuffing mix</li>
<li><span style="mso-spacerun: yes;"> </span>1/2 cup melted butter</li>
</ul>
<h3>
<u>Directions</u></h3>
<ol>
<li><span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.</span></li>
<li><span class="plaincharacterwrap break">Arrange
chicken breasts in the baking dish. Place one slice of Swiss cheese on
top of each chicken breast. Combine cream of chicken soup and milk in a
medium bowl, and pour over chicken breasts. Sprinkle with stuffing mix.
Pour melted butter over top, and cover with foil.</span></li>
<li><span class="plaincharacterwrap break">Bake 50 minutes, or until chicken is no longer pink and juices run clear.</span></li>
</ol>
<span class="plaincharacterwrap break"></span><h3>
<u>The Process</u></h3>
This was a really simple recipe, especially compared to many that I have made. The first step was to lay out the chicken and the slices of swiss cheese.<span class="plaincharacterwrap break"> </span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OaUAnMjEf2Li9ws4qSAR4rFJzaTJ7cjsMYD1hZenmn19eZMFwOpBc7IIQ7c4oiEErmMavyiEt9-vHO5vB_5W0owKp3usfGW1aeiLgOQr0eTblYCqbr7qaHIDPnBau2ObjcnPlwuUxbE/s1600/IMG_3058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OaUAnMjEf2Li9ws4qSAR4rFJzaTJ7cjsMYD1hZenmn19eZMFwOpBc7IIQ7c4oiEErmMavyiEt9-vHO5vB_5W0owKp3usfGW1aeiLgOQr0eTblYCqbr7qaHIDPnBau2ObjcnPlwuUxbE/s320/IMG_3058.JPG" width="320" /></a></div>
<br />
Next I poured the soup and milk mixture over the entire thing and spread it out.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOD6lyVM6Zuv537MwtyK9kbHFryjqZMu4HxLfBl5dfpN3ySrz21luWfu0xHrIt-N1T1DNC14cKjVCuAAmh8CU3qOUcPhRRUAkQL3dzOGk2mmGMGMd70OVHhMFNhjr8BPNAE_SoFJOzbo/s1600/IMG_3059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOD6lyVM6Zuv537MwtyK9kbHFryjqZMu4HxLfBl5dfpN3ySrz21luWfu0xHrIt-N1T1DNC14cKjVCuAAmh8CU3qOUcPhRRUAkQL3dzOGk2mmGMGMd70OVHhMFNhjr8BPNAE_SoFJOzbo/s320/IMG_3059.JPG" width="320" /></a></div>
Finally, I covered it in the bread crumbs and drizzled the butter over it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTU5PrBVqFnrPIQQpG2dlLuuZKcjrkvjWGCNAO26uKW3Z-pj7OibTtxXrNABtWRAPXPuDlSGNwk9JWD4n5R7uE35weL7aynYxBiPiXbMyZGUDQemY0EK5MhtwOiw8-eOJGAC8Qd-nM9hI/s1600/IMG_3060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTU5PrBVqFnrPIQQpG2dlLuuZKcjrkvjWGCNAO26uKW3Z-pj7OibTtxXrNABtWRAPXPuDlSGNwk9JWD4n5R7uE35weL7aynYxBiPiXbMyZGUDQemY0EK5MhtwOiw8-eOJGAC8Qd-nM9hI/s320/IMG_3060.JPG" width="320" /></a></div>
Then I cooked it. I somehow managed to not get a picture of the final result of this recipe... but I really liked this. It was really simple, but I thought the tastes combined really well, it almost reminded me of thanksgiving.<br />
<br />
Since I made this while I was in Texas Sprinkles again was not available, but here is a picture of her playing with her water glass.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDfP501FwDpPmdRJO45Fz4qLj6A0IX-M8DRoHRgWgHzW6Cq4B3oTNzqMFsDuzHpO_N94B-p7HmYsEJM8Mg5_dXW8sk6t90m7Z1vlQHwCxAhpvolnxw5bbznpR_MHZpxyvsVBgB8mBpy4/s1600/IMG_2815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiDfP501FwDpPmdRJO45Fz4qLj6A0IX-M8DRoHRgWgHzW6Cq4B3oTNzqMFsDuzHpO_N94B-p7HmYsEJM8Mg5_dXW8sk6t90m7Z1vlQHwCxAhpvolnxw5bbznpR_MHZpxyvsVBgB8mBpy4/s320/IMG_2815.JPG" width="320" /></a></div>
<br />
<br />The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-32360392316179499422012-10-28T14:18:00.003-07:002012-10-28T14:18:40.142-07:00Recipe 24: Steak SandwichI am always looking for inspiration for what to cook next and often they come from rather interesting sources. Sometime while I was in Texas I went to a restaurant called Texadelphia, which was supposedly a cross between Philly Cheese Steaks and BBQ food. I thought that it was pretty decent and so I decided to try making something like a Philly cheese steak sandwich.<br />
<br />
I decided to start easy, and so I went with the Easy Steak Sandwich recipe. Here is the final result:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Cma535CIWMS2WZM8-XnRUlkn3TlV8-w4ISDjAOB_EAbcJ71iX96PyqgEK57XBdaDtPrxLR1id7-fFaP8OfyTFq1sszAgbcSV_LCDDuBhovEByRm_PAubtFr6_IMvK73yxy5E9DOWBkA/s1600/IMG_3157.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Cma535CIWMS2WZM8-XnRUlkn3TlV8-w4ISDjAOB_EAbcJ71iX96PyqgEK57XBdaDtPrxLR1id7-fFaP8OfyTFq1sszAgbcSV_LCDDuBhovEByRm_PAubtFr6_IMvK73yxy5E9DOWBkA/s320/IMG_3157.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
And here is the recipe that I used: <a href="http://allrecipes.com/recipe/easy-steak-sandwich/detail.aspx" target="_blank">(link)</a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<h3>
<u>Ingredients</u> </h3>
<div class="separator" style="clear: both; text-align: left;">
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<ul>
<li>2
tablespoons butter </li>
<li>1/4 medium
onion, sliced </li>
<li>4 large
fresh mushrooms, sliced </li>
<li>1/4 green
bell pepper, sliced into long strips </li>
<li>1 (1/2
pound) well-marbled beef steak of any type, sliced as thinly as possible </li>
<li>3
tablespoons chopped pickled hot peppers </li>
<li>1 teaspoon
Hot pepper sauce </li>
<li>2 slices
sharp Cheddar cheese </li>
<li>salt and
pepper to taste </li>
<li>1/3 French
baguette, cut in half lengthwise</li>
</ul>
<h3>
<u>Directions</u></h3>
<ol>
<li><span class="plaincharacterwrap break">Melt 1
tablespoon of butter in a large skillet over medium heat. Add the onion;
cook and stir until tender. Push onion to the side of the pan, and add
the mushrooms. Cook and stir until softened, then add the bell pepper
and cook just until tender, about 3 minutes. Remove from the pan with a
slotted spoon, and set aside.</span></li>
<li><span class="plaincharacterwrap break">Add the
remaining butter to the skillet. No need to clean the pan, just let it
heat up a little bit. Place the steak in the skillet along with the
pickled peppers. Season with salt and pepper. The steak cooks really
fast, just a couple of minutes. Once the steak is mostly browned, return
the onion and pepper to the pan. Cook until heated through.</span></li>
<li><span class="plaincharacterwrap break">Turn off the
heat, and place the slices of cheese over the top of the pile so they
can melt. Scoop the whole pile into the awaiting bread, making sure to
pour some of the juices onto that wonderful sandwich.</span></li>
</ol>
<h3>
<u>Changes</u></h3>
I didn't change a whole lot here, but I did scale this up. It seemed like the recipe was mostly for one sandwich, so I added more bell pepper and onion. I think I sliced up 1 green and 1 red bell pepper and a whole onion.<br />
<br />
I also couldn't really find a french baguette that I wanted, so I went with smaller french rolls.<br />
<h3>
<u>The Process</u></h3>
<div class="separator" style="clear: both; text-align: left;">
This recipe lived up to its name as being easy to make. The first step was to cut up the steak into strips. The recipe didn't really talk about how to select the correct meat, but a lot of the comments talked about making sure you get really thin cuts and you also want to make sure that there is some fat in it, because that makes for a better sandwich. Here is the size of the steak that I picked out. I am not sure if it was the perfect type for this sandwich, but it seemed to work well enough. </div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfjfsVnba0Aa8aT9xFEKH0jRqNnhojRY2ablqdFsej7WCcnLGnUIsli8ZAahtoQGACrKVHLr8mgG9O-NVOOi7rsfPuKjsMoZaonbichNxFo4mHNNP3-PItgZcqOpAtube7gv9IPzaYIo/s1600/IMG_3150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfjfsVnba0Aa8aT9xFEKH0jRqNnhojRY2ablqdFsej7WCcnLGnUIsli8ZAahtoQGACrKVHLr8mgG9O-NVOOi7rsfPuKjsMoZaonbichNxFo4mHNNP3-PItgZcqOpAtube7gv9IPzaYIo/s320/IMG_3150.JPG" width="320" /></a></div>
<br />
After slicing up the steak I started cooking. I added the onions to the pan and let them cook for a little bit.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVGAg-1-En8ECioAYsKKSGDEIw1tXtqC2ZmkRRp97C3Lx7VHQVONShbLb3UenCvZnSWPRF6TNCi-LrAt8v-xg9D9j6lzCG2ivINPW94QLHM1yMpc-1iLda7hMT1kr-jSQ2zpRyzmCax4/s1600/IMG_3151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVGAg-1-En8ECioAYsKKSGDEIw1tXtqC2ZmkRRp97C3Lx7VHQVONShbLb3UenCvZnSWPRF6TNCi-LrAt8v-xg9D9j6lzCG2ivINPW94QLHM1yMpc-1iLda7hMT1kr-jSQ2zpRyzmCax4/s320/IMG_3151.JPG" width="320" /></a></div>
<br />
Then I pushed them to the side and cooked up the mushrooms. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzw1J2XZCxppVcvnPNrcSCe9XyPoqC8DTuP5YZRm2qGNqvFBl8jJHDN-YdAxWWPUOSlxF7fk1DdWfjaaOR3oAEEMZS7moDMsdPLrgbIZ_OjPiXFtvYKKmzLvwh2m9BvE6crw42g6OHNU0/s1600/IMG_3152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzw1J2XZCxppVcvnPNrcSCe9XyPoqC8DTuP5YZRm2qGNqvFBl8jJHDN-YdAxWWPUOSlxF7fk1DdWfjaaOR3oAEEMZS7moDMsdPLrgbIZ_OjPiXFtvYKKmzLvwh2m9BvE6crw42g6OHNU0/s320/IMG_3152.JPG" width="320" /></a></div>
Finally I added the bell peppers and cooked those up. When they were done, I removed all of the veggies from the pan.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rWkRPl1KIpVyAvUjgxAGmFMgfebh4eUWasDPjMcWRpvpuRm2Vk3qSQwopP4uhEbOFKyeXhWftAj542J91sKAWAGdESGhqaq6aPKuBaKbUd5J5KXCTJPt0ZgEhdxTC3ChP6L5rJGy9Ic/s1600/IMG_3153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rWkRPl1KIpVyAvUjgxAGmFMgfebh4eUWasDPjMcWRpvpuRm2Vk3qSQwopP4uhEbOFKyeXhWftAj542J91sKAWAGdESGhqaq6aPKuBaKbUd5J5KXCTJPt0ZgEhdxTC3ChP6L5rJGy9Ic/s320/IMG_3153.JPG" width="320" /></a></div>
<br />
I then added the steak and the picked hot peppers and cooked them up. Since the steak was thin it cooked fairly quickly. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuSzgPHuyYlJqdV5j56ji8n15MXQkvFBtRWyUSUxa_VEys40H1YZD-tLXGM5tdr4wnI4WPzDDUU3Hnn2YGbHl67MhkeOvzqTIK_Pm4FhBjFzWjAsIIXY9e8HhLS5Cx3xZbwcu0MN1StY/s1600/IMG_3154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHuSzgPHuyYlJqdV5j56ji8n15MXQkvFBtRWyUSUxa_VEys40H1YZD-tLXGM5tdr4wnI4WPzDDUU3Hnn2YGbHl67MhkeOvzqTIK_Pm4FhBjFzWjAsIIXY9e8HhLS5Cx3xZbwcu0MN1StY/s320/IMG_3154.JPG" width="320" /></a></div>
<br />
I then added the veggies pack in and cooked them for a little bit to heat everything up and mix it together. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2f3GC3JEqT1fd0_Ktzs9SWpxSPd3YvCJWY9KSOTbNRuzUXUijW2Xqx6e93-4cGFwYJHfDU8xuHDMdzthZEmvPBQwa8OKlQgwngBzwyANYaIwYoBMdtK9PxoABrSaF-n76RSE-1gmsh6c/s1600/IMG_3155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2f3GC3JEqT1fd0_Ktzs9SWpxSPd3YvCJWY9KSOTbNRuzUXUijW2Xqx6e93-4cGFwYJHfDU8xuHDMdzthZEmvPBQwa8OKlQgwngBzwyANYaIwYoBMdtK9PxoABrSaF-n76RSE-1gmsh6c/s320/IMG_3155.JPG" width="320" /></a></div>
<br />
Then I made the sandwiches, by first layering the cheese. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQOOuK_89E0wYFOZOS5UBIV-6w1dh4epjfzcQLK-Ws05xZFiH-MS-DbQuO2Bpy0-zRaChrV1hTi9fangUXeJV30bUGhzhLppLl7xnCNpK7z-9pPsl6hlTWv5L-bsk1gDA9xnsF3yk1oQ/s1600/IMG_3156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQOOuK_89E0wYFOZOS5UBIV-6w1dh4epjfzcQLK-Ws05xZFiH-MS-DbQuO2Bpy0-zRaChrV1hTi9fangUXeJV30bUGhzhLppLl7xnCNpK7z-9pPsl6hlTWv5L-bsk1gDA9xnsF3yk1oQ/s320/IMG_3156.JPG" width="320" /></a></div>
And then adding the steak and veggie mixture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Cma535CIWMS2WZM8-XnRUlkn3TlV8-w4ISDjAOB_EAbcJ71iX96PyqgEK57XBdaDtPrxLR1id7-fFaP8OfyTFq1sszAgbcSV_LCDDuBhovEByRm_PAubtFr6_IMvK73yxy5E9DOWBkA/s1600/IMG_3157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Cma535CIWMS2WZM8-XnRUlkn3TlV8-w4ISDjAOB_EAbcJ71iX96PyqgEK57XBdaDtPrxLR1id7-fFaP8OfyTFq1sszAgbcSV_LCDDuBhovEByRm_PAubtFr6_IMvK73yxy5E9DOWBkA/s320/IMG_3157.JPG" width="320" /></a></div>
I added some hot sauce as well to add a bit of kick. In general I really liked these, I did think that the bread was a little dry and could have been better, but I liked the steak and veggie mixture and I actually thought that the hot sauce added a lot to the sandwich overall.<br />
<br />
Since I was in Texas when I made this Sprinkles didn't get a chance to appear in pictures and I know that she is really the only reason people read this. So here is a picture of very young sprinkles in a sink! <br />
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<br />The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0tag:blogger.com,1999:blog-4005777928554969521.post-26716224562575169132012-10-23T20:36:00.003-07:002012-10-23T20:36:33.121-07:00Recipe 23: Fish Tacos with Mango-Pineapple Slaw Sometime over the summer I was buying some meat from the meat section of the grocery store and looking at the fish. I have never really been that impressed by the fish selection, probably because I am used to having a really good selection of fish in Oregon. As the meat guy was wrapping up my purchase he started talking about how he loved making fish tacos with the cod there.<br />
<br />
So I went back and looked up some recipes. There are a ton of fish taco recipes out there, but I decided to choose one that looked really simple, but also seemed like it would be tasty.<br />
<br />
Here is a picture of the final result:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1rkkdKq65wNg2uQyBUMbxpCtM7GQghSok8N_mBgB7lDsNh4ue8e_TtadO6-a2g63806KiaeRU5XgukXxcifhol80Tud2b-OW2GoSAxGDSLmeVexPmHxK0BRjPFq48vp1_dT2kVsWJZA/s1600/IMG_3093.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1rkkdKq65wNg2uQyBUMbxpCtM7GQghSok8N_mBgB7lDsNh4ue8e_TtadO6-a2g63806KiaeRU5XgukXxcifhol80Tud2b-OW2GoSAxGDSLmeVexPmHxK0BRjPFq48vp1_dT2kVsWJZA/s320/IMG_3093.JPG" width="320" /></a></div>
<br />
And here is the recipe that I ended up using: <a href="http://allrecipes.com/recipe/easy-fish-tacos-with-mango-pineapple-slaw/detail.aspx" target="_blank">(link) </a><br />
<br />
<h3>
<u>Ingredients</u></h3>
<ul>
<li><span class="ingredient-amount">1 pound</span>
<span id="lblIngName"><span class="ingredient-name">cod fillets</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1 tablespoon</label></span></span> <span class="ingredient-name"><span id="lblIngName">lemon
juice</span></span> </li>
<li><span id="lblIngName"><span class="ingredient-name">
<label>
salt and ground black pepper to taste</label></span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1/2 cup</label></span></span> <span class="ingredient-name"><span id="lblIngName">red wine
vinegar</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1/4 cup</label></span></span> <span class="ingredient-name"><span id="lblIngName">reduced-fat
mayonnaise</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1 tablespoon</label></span></span> <span class="ingredient-name"><span id="lblIngName">white
sugar</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1 tablespoon</label></span></span> <span class="ingredient-name"><span id="lblIngName">salt</span></span>
</li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1 tablespoon</label></span></span> <span class="ingredient-name"><span id="lblIngName">ground
black pepper</span></span></li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1 teaspoon</label></span></span> <span class="ingredient-name"><span id="lblIngName">garlic
powder</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
3 cups</label></span></span> <span class="ingredient-name"><span id="lblIngName">shredded
cabbage</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1/2 cup</label></span></span> <span class="ingredient-name"><span id="lblIngName">chopped
fresh mango</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1/2 cup</label></span></span> <span class="ingredient-name"><span id="lblIngName">chopped
fresh pineapple</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1/2 cup</label></span></span> <span class="ingredient-name"><span id="lblIngName">chopped
red onion</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1/4 cup</label></span></span> <span class="ingredient-name"><span id="lblIngName">chopped
fresh cilantro</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
1</label></span></span> <span class="ingredient-name"><span id="lblIngName">fresh jalapeno
pepper, chopped</span></span> </li>
<li><span id="lblIngAmount"><span class="ingredient-amount">
<label>
8 (8 inch)</label></span></span> <span class="ingredient-name"><span id="lblIngName">flour
tortillas</span></span></li>
</ul>
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<br />
<div class="fl-ing" itemprop="ingredients" style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in;">
</div>
<br />
<h3>
<u>Directions</u></h3>
<ol>
<li><span class="plaincharacterwrap break">Preheat the oven to 375 degrees F (190 degrees C).</span></li>
<li><span class="plaincharacterwrap break">Place cod
fillets on a large sheet of aluminum foil; pour lemon juice over fish
and season with salt and black pepper to taste. Fold the foil around
the fish and seal to create a pouch; place pouch in a baking dish.</span></li>
<li><span class="plaincharacterwrap break">Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.</span></li>
<li><span class="plaincharacterwrap break">Meanwhile,
whisk vinegar, mayonnaise, sugar, 1 tablespoon salt, 1 tablespoon black
pepper, and garlic powder in a bowl until smooth. Combine cabbage,
mango, pineapple, red onion, cilantro, and jalapeno in large bowl. Pour
dressing over vegetables and fruit; toss to combine. Cover and
refrigerate slaw until ready to serve.</span></li>
<li><span class="plaincharacterwrap break">Divide fish evenly among flour tortillas. Spoon slaw over fish to serve. </span></li>
</ol>
<span class="plaincharacterwrap break"></span><br />
<h3>
<u>The Process</u></h3>
The first step was to cook the fish. I seasoned it a bit with salt and pepper and lemon juice. However, I definitely think that I didn't season it enough. I think that the fish ended up fine, but it was a little bland. There might be other things that would be good to season it with, but I don't have that expertise.<br /><span class="plaincharacterwrap break"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKjv-2iiRw6vNfEmrnNErke0rH8OoziwF331TMlabav10MJoAqgpYI3dJx-jRVXIvOVnYQUV0zETyNK7K6gvJ7HbRFz2yIH058pO9RUrqeQRn-6At7FKqODb7uXW6svmOmtjoMF0qrpA/s1600/IMG_3086.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKjv-2iiRw6vNfEmrnNErke0rH8OoziwF331TMlabav10MJoAqgpYI3dJx-jRVXIvOVnYQUV0zETyNK7K6gvJ7HbRFz2yIH058pO9RUrqeQRn-6At7FKqODb7uXW6svmOmtjoMF0qrpA/s320/IMG_3086.JPG" width="320" /></a></div>
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<br />
While the fish was cooking I chopped up the mangoes, which was something that I had never done before. The middle of the mango is this huge put that takes up nearly half of the fruit, so it was interesting working around that. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr98y4dnh9eYS3UT3Gh9RO2VHv_iiouRYQ1fGTVk3aisp6XAE7QDnEsJNyYRWrdDd6FoX_h-WHlEQHhI90stLnpzwbPcA0bXIm67jdqwhYKCclMB4xq22jLXemDPB6wej0Ed8AnGFxys/s1600/IMG_3087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZr98y4dnh9eYS3UT3Gh9RO2VHv_iiouRYQ1fGTVk3aisp6XAE7QDnEsJNyYRWrdDd6FoX_h-WHlEQHhI90stLnpzwbPcA0bXIm67jdqwhYKCclMB4xq22jLXemDPB6wej0Ed8AnGFxys/s320/IMG_3087.JPG" width="320" /></a></div>
<br />
Here is the base of the coleslaw, the cabbage with some cilantro and the jalapeno. <br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-seQLhTx55tWhge2G-PiVXxgbC2aCx8J7JvZCDJGJcwhJtpZ5KAOhoHh93xK0v9diT0Jz-61imidCOsri9dCX1c7B5M2dbHD_4LFxLREkTZ-X_wFL2si-sz61xDbx34fY-VHsBkfhW0/s1600/IMG_3090.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv-seQLhTx55tWhge2G-PiVXxgbC2aCx8J7JvZCDJGJcwhJtpZ5KAOhoHh93xK0v9diT0Jz-61imidCOsri9dCX1c7B5M2dbHD_4LFxLREkTZ-X_wFL2si-sz61xDbx34fY-VHsBkfhW0/s320/IMG_3090.JPG" width="320" /></a></div>
<br />
Soon the fish was done. I have to say that pictures of cooked cod don't look much different than pictures of uncooked cod. I also cooked this for a little longer. It wasn't quite flaky enough after 20 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEged4D0pm_5Yus9oPvQ6jVAT-_mk0DPIVqbrMnw7QzlGt1A9_sj4e6CY4X07kK0GKgsWKyJtik7-BIJmdgm2FLX6xEjiLp8H_jxlH6cGZ0xoHwtQma9S5x7OSCfgCeyy7xZimnU5-kLWiM/s1600/IMG_3089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEged4D0pm_5Yus9oPvQ6jVAT-_mk0DPIVqbrMnw7QzlGt1A9_sj4e6CY4X07kK0GKgsWKyJtik7-BIJmdgm2FLX6xEjiLp8H_jxlH6cGZ0xoHwtQma9S5x7OSCfgCeyy7xZimnU5-kLWiM/s320/IMG_3089.JPG" width="320" /></a></div>
<br />
I was in Texas while I made this recipe, but somehow Sprinkles managed to get tangled up in my laundry!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOViuDg-lZz3yF2qKYuxnSSA7zz9It70a0cGVd1L_bWKBKGQnIV0mNJJ1deeQneDGYBE-gD6T0UBFAarbTSa_CZ4HMhxlJ_jLBQ5KCAmFaNYxbk7as96LE-hF90KQK594sFkXd19m08Q/s1600/IMG_0434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOViuDg-lZz3yF2qKYuxnSSA7zz9It70a0cGVd1L_bWKBKGQnIV0mNJJ1deeQneDGYBE-gD6T0UBFAarbTSa_CZ4HMhxlJ_jLBQ5KCAmFaNYxbk7as96LE-hF90KQK594sFkXd19m08Q/s320/IMG_0434.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGjh3LFvX14GInaJ6EUA78raLMIRAz0ET4EczjyRsXttwUslz7wY121n8nV8PwAWqqkPVcgXlj25pkj1SbFlITyTx_i6frCGyumV6g_GClRjE5qWIzwwNaVYUmuctnTwJ61toeyEz4jo/s1600/IMG_0408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<br />After the slaw was done I constructed the tacos. Here is the tortilla with the fish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbfwKOlOSEmBYmza-Ben54SA008yRiphJfxRjOsM6R0-FJZeKHIZ9_L5o3G5Z51yZ3QycmTFAxLuPVuwEXb9iZgijcRc_Ipvrah7Mv9o8IKp0NS1QTTaWwdYBpM-HW98yx5BJ41Sgen0/s1600/IMG_3092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbfwKOlOSEmBYmza-Ben54SA008yRiphJfxRjOsM6R0-FJZeKHIZ9_L5o3G5Z51yZ3QycmTFAxLuPVuwEXb9iZgijcRc_Ipvrah7Mv9o8IKp0NS1QTTaWwdYBpM-HW98yx5BJ41Sgen0/s320/IMG_3092.JPG" width="320" /></a></div>
<br />
And here is the final result again, now with the slaw added. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1rkkdKq65wNg2uQyBUMbxpCtM7GQghSok8N_mBgB7lDsNh4ue8e_TtadO6-a2g63806KiaeRU5XgukXxcifhol80Tud2b-OW2GoSAxGDSLmeVexPmHxK0BRjPFq48vp1_dT2kVsWJZA/s1600/IMG_3093.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1rkkdKq65wNg2uQyBUMbxpCtM7GQghSok8N_mBgB7lDsNh4ue8e_TtadO6-a2g63806KiaeRU5XgukXxcifhol80Tud2b-OW2GoSAxGDSLmeVexPmHxK0BRjPFq48vp1_dT2kVsWJZA/s320/IMG_3093.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH1rkkdKq65wNg2uQyBUMbxpCtM7GQghSok8N_mBgB7lDsNh4ue8e_TtadO6-a2g63806KiaeRU5XgukXxcifhol80Tud2b-OW2GoSAxGDSLmeVexPmHxK0BRjPFq48vp1_dT2kVsWJZA/s1600/IMG_3093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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I thought that the slaw of this recipe was really good. The fish was pretty simple and a little bland, but the slaw carried the tacos and made them good. I think a little more seasoning of the fish would certainly help, but overall this was a simple recipe that was very easy to make and tasted good. </div>
<br />The Elephanthttp://www.blogger.com/profile/02165857550115325279noreply@blogger.com0