Eating with My Mouth Open

Cranberry Jalapeno Meatballs

noreply@blogger.com (Merut) — Tue, 06 Mar 2012 16:11:00 +0000

A few days ago, I brought these meatballs to a friend's Bridal Shower. As always, I come up with a fabulous idea, an amazing idea, and then whenever making it for others, it falls short. But they are still pretty darn good. I was inspired by some jalapeno poppers with cranberry sauce that we had at Tommyknocker's Brewery. I tried to put balls of cheese in the middle of these meatballs, hoping the cheese would ooze out when you bite into it. Instead they oozed out as they baked. So I had to mix the cheese into the meat, taking out the wow factor. Oh well.

Back to the shower. Like all showers, this one was full of excitement, well-wishes and some unexpected twists. One game we played was the Newlywed Game. It reminded me of my own bridal shower from last year. The Newlywed Game involves the bridesmaids emailing the groom and having him answer certain questions. Then at the shower, the bride has to try and guess what her future husband said. Well, I asked, and my friend still had the email she sent. Here are some of my husband's best responses.

Question: Describe your first date.
Gas Monkey's Answer: We went to Olive Garden across the street from Lowes and......it was definitely an interesting date. Things have changed quite a bit! I brought up some interesting topics that she didn't agree with my perspective on......I am sure she will be excited to share.

Q:Where was your first kiss?
G.M's A: hmmmmm.....I will say inspiration point....was at least the first should I say it....inspirational kiss.. (Wrong answer, but still a good one)

1. Mix milk, bread crumbs, Worcestershire sauce, salt, onion powder, sage, dried parsley, garlic, milk, cheese, and jalapenos in a bowl. Don't be a afraid to get your hands dirty!

Q: What is the favorite meal that Merut has made for you?

G.M.'s A:I like the ribs....but I also liked many of the other meals....such as tequila lime chicken and tempura chicken. (Really?! The tempura chicken? Ick.)

Q:How old is your oldest pair of underwear?

G.M.'s A: probably about the same as some of Merut's.....10+ years. (I'm sure I have no idea what he is talking about . . . )

Kitchen Disaster #4: Fallen Angel Food Cake

noreply@blogger.com (Merut) — Mon, 19 Dec 2011 20:30:00 +0000

Some people lovingly call their angel food cake, "Fallen Angel Food Cake," as if to give the idea that this lovely piece of cake came down from heaven. In my case, angel food cake plopped out of the pan like a piece of hell.

First of all, I'll just say I set myself up for failure. Today is Gas Monkey's birthday, and I wanted to make him his favorite cake. Could he be like a normal person and love a plain ol' chocolate or vanilla cake? Of course not! Here is how I've set myself up for failure.

I cannot bake to save my life. Meaning about 75% of my baked concoctions generally taste like crap and look even worse.
It is Gas Monkey's birthday. Of course I'm not going to get it right!
Angel food cake is his favorite cake because his beloved grandma used to make it beautifully. Lesson to wives out there: never try to imitate your husbands favorite dishes if he loves them because a. mom made them or b. grandma made them. You will fail!
Have you ever tried to make angel food cake? It sucks and is hard.

So be it. I have attempted to make my dense, sticky cake look better by putting it in a lovely cake platter. So, what do you think me chances are? Will he be fooled? I'll just play the newlywed card. After all, anything a new wife pulls out of the oven is supposed to be burnt and taste like a seasoned turd right?

Back to the Basics: Fall & One Pot Stacked Enchiladas

noreply@blogger.com (Merut) — Tue, 06 Sep 2011 22:30:00 +0000

I guess that the first day of fall doesn’t start until the September equinox. Who makes these rules? Well lately the lovely Colorado weather has felt different, and to me, different means fall. Fall always was my favorite season. Maybe because my birthday is in November and the changing season meant fabulous presents on the horizon. Lately I’ve been in a rut (when have I never been in one), and this crisp weather has reminded of me of things I used to enjoy doing in the fall. So I thought I’d make a list, premature though it might be.

Halloween – going door to door finding the best houses for candy while dressing up like someone else always appealed to me. I can’t imagine anything more fun.

Going to the giant corn maze

Holding on to someone in haunted houses

Carving pumpkins – I can’t say going to the pumpkin patch, because I don’t think I’ve ever done that

Playing outside, maybe in the leaves

Cuddling up against the heater with a good book, blanket, and a nice cat

Thanksgiving – always more about family than food

This whole adult life is really getting to me. I used to play, pretend. Now I feel so boring, just going through time without imagination. What do you do in the fall? I need inspiration.

One Pot Enchiladas

1 can enchilada sauce

1 15 oz. can black beans

1 bag of pre-grated cheese (cheddar or Mexican)

1 small can pre-sliced olives

5-8 corn tortillas

In a pot, stack the food. Enchilada sauce, then tortilla, then beans, then cheese, then black olives. Repeat until you have many layers.
Cook over medium heat until cooked all the way through.

Everyday Should Be Mothers Day: Vanilla Cupcakes with Raspberry Buttercream Frosting

noreply@blogger.com (Merut) — Sat, 20 Aug 2011 15:26:00 +0000

Dear Mom

I may have 3-4 second “mothers” in my life, but you will always be my number one. Sometimes you drive me absolutely crazy. Sometimes your logic defies all logic. Your constant campaigning against crosses and memorials on the side of the road (claiming they are trash and therefore driving hazards) makes me exasperated. The way it takes you two hours to get ready for a road trip. There is never a reason to doll yourself up for a gas station bathroom. How you rug-doctor your carpets every time family comes to visit. None of these things make sense. But I love you nonetheless.

Growing up I was confused by you. How could you never (and I mean never) see things my way? I now realize it’s because the world according to you is very different than the world according to me. Now instead of fighting against your universe, I’ve come to hold a certain affection for it. I love that you are so detail-oriented and can see every possible issue with every split decision I’m about to make. I love that you are not self-conscious and let loose to have fun. I love how you would do anything for you kids, even if it means driving all the way to Fort Collins during rush hour traffic to give my brother food. And I love that while I’ll always lose to everyone else, I can always beat you at cards. Occasionally I think you are a whack job, but that’s ok. I know you think the same thing about me. How could we not be besties? After all, you raised me to be just like you - stubborn.

I love you mom. Hopefully you enjoyed these cupcakes that I made you last mother’s day. Thanks for all your help for the wedding.

Vanilla Cupcakes - Recipe found at Pass the Sushi

3 cups flour

1 tbsp baking powder

1/4 tsp salt

1/4 tsp baking soda

1/2 cup butter, softened

1 cup sugar

1 Tbsp vanilla extract

2 eggs

1 1/2 cups buttermilk

Preheat the oven to 325 degrees. Grease the muffin pan or add the cute little cupcake cups.
Mix the dry ingredients in a bowl (excluding the flour). So flour, baking powder, salt, and baking soda.
In a different bowl, mix the butter and sugar together - preferably with a mixer. Gradually add the vanilla. Mix until batter is "light and airy."
Gradually add the dry ingredients and the buttermilk to the butter-sugar-vanilla mixture. Mix until smooth.
You're now ready to pour. Pour batter into muffin pan until each "cupcake" is 2/3rds full.
Bake for about 20-25 minutes. Test with a toothpick. Allow to cool.

Raspberry Cream Cheese Frosting

8 oz cream cheese

6-8 cups confectioner's sugar (powdered sugar)

4 Tbsps raspberry jam

Mix all of the ingredients in a bowl. Mix until smooth. Add more powdered sugar or buttermilk until you get the right consistency.
Color with food coloring if you want and the decorate your cooled cupcakes with your own personal style. Enjoy!

Note: If you want to top with raspberries be careful. Some of the juices may leak onto the frosting, which doesn't do anything except stain your beautiful design. Also - if topping with fresh raspberries, make sure the cupcakes will all be consumed within a matter of days.

Lessons Learned from One Week of Wedded Bliss

noreply@blogger.com (Merut) — Fri, 12 Aug 2011 19:18:00 +0000

People continually ask me, "So . . . how's married life?" I am sure they are not looking for responses like, "Well . . . the sex is better." I mean, really? Gas Monkey and I have lived together for over four years. How different could it be? How wrong I was. So here are some valuable lessons I have already learned since becoming Mrs. Gas Monkey.

Lesson #1 - Always remind your husband to spray mosquito repellent on his bald spot.

Gas Monkey inspecting his "catch" after slapping a mosquito on his forehead.

Lesson #2 - Remember that while you may be bewildered by your husband's casting skills, you return the favor by setting up and taking down camp like a seasoned pro while he stands around looking like a lost puppy.

Lesson #3 - Fishing is all fun and games until the husband catches a trout with the fly you used unsuccessfully for an hour. And then the jerk-wad will have the balls to tell you to get the camera so you can take a picture of him smiling with it.

The jerk-wad smiling with his catch. Rub it in why don't ya.

Lesson #4 - It's not the size of the stove that matters. Take pride in the fact that you don't carry around a full-sized grill on the back of an enormous camper and still call it "camping."

Lesson #5 - When your spouse lovingly sorts the laundry into piles on the floor, make sure to get those clothes washed and hung before a cat spitefully pees on your new favorite dress . . .

Lesson #6 - Pick your battles. If your husband only wants to eat 1/2 of a chocolate chip cookie (and never the other half), eat the remaining halves yourself before they pile up.

Seriously Gas Monkey? Why? I never knew you were a snooty cookie monster!

Lesson #7 - Remember this catchy tune, "Tony, Tony look around. Something's lost and can't be found." This may sometimes help you find missing things like your driver's license, sapphire ring, and the missing wall-hanging. Although it may not work when trying to find your husbands keys, which hold the only copies of the house key, truck keys, and his work keys.

Lesson #8 - When making pasta in the woods and you accidentally spill the pasta everywhere while attempting to drain it by holding the lid slightly cracked over the pot - try, try again. (But only after you remember to take a picture of your failure).

Lesson #9 - After a second, infuriating attempt to drain pasta backfires, remember that the method you tried the first time should not have been applied a second time. Ignore the husband's laughter at your misery and remember to take a picture. Then sit down, pout, and drink a beer.

Lesson #10 - While fuming over two failed batches of pasta, allow your husband to pamper you with crap-tacular turkey sandwiches. It's better than nothing.

I think we are right on track to having a normal married life, don't you?

Officially Married

noreply@blogger.com (Merut) — Wed, 10 Aug 2011 16:23:00 +0000

Good news folks. I am officially Mrs. Gas Monkey, which means that I'm done stressing over wedding planning and will be posting more regularly. I think we did a pretty decent job with the whole shebang. I will post pictures once I get them from the photographer in a few weeks.

This isn't really a food post, but I found this video online and I couldn't stop laughing. This is such a . . . unique idea.

Why didn't we think of this for our own wedding? I feel so unoriginal.

Opinions Needed - The Daring Bakers' June 2011 Challenge: Baklava

noreply@blogger.com (Merut) — Tue, 05 Jul 2011 19:44:00 +0000

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.

Last month's Daring Kitchen's Daring Bakers' Challenge was Baklava, or should I say Bakla-blah? It sounds impressive. It looks impressive. At first bite it even tastes impressive. But it is all downhill after that.

First of all, I love nuts, just not in my dessert. For example, nuts in brownies drive me crazy! I don't want to be crunching through my otherwise soft and moist dessert. Secondly, part of this challenge was to make and roll our phyllo dough by hand. Making bakla-blah taught me something new - I suck at rolling dough. I am such a wimp. A whole lot of work for a combination of textures I cannot stand - pie crust and nuts. All layered together in a super sweet syrupy dessert.

This dessert almost made Gas Monkey's friend, Winsky, sick due to the sweetness. After sitting on the counter for a few days, awkwardly shunned by Gas Monkey and myself (due to it's blah factor), Winsky came over and stuck a fork in it.

While watching something worthless on tv, I hear, "Awesome!" in the background. Surely he wasn't talking about what I thought he was talking about. Getting excited, I asked, "Do you really like it?" "It's really good," replies Winsky as he dives in for another bite. Then I hear a cacophony of sounds you don't want coming from somebody eating your food. Coughing, spitting, spatting, gagging. The consensus? One bite is more than enough.

I will never be making baklava again. Ever. Gross.

On a different note, I thought I would utilize my female reader-base. I have an opinion question for you! Don't look behind you, I am talking to you, the powerful anonymous person holding a mouse in their right hand. It has caused much debate, with a 50-50 approval rating. Here it goes:

The topic: The hairpiece I will wear at my wedding. I made the one in the photo as a first try. Now I am trying to figure out what to do when I make the real one.

The details: The dress is fairy simple, somewhat modern, no beading. It might have a pop of color on it. I will be attaching a "Russian blusher" to the hairpiece, but will be removing it for the reception.

Arguments for:

It's different.
The color is nice.
It is my style.
Since the dress is not busy, this would not overdo the look.

Arguments against:

It is too burlesque.
It should not have any color in it.
It is too feathery.
It is too big.
It might take away from the elegance of the dress.
It might distract from me.

Now, what do you think? The criteria for answering: don't give me that "you'll look beautiful no matter what" crap. I already know that. I'm looking for genuine, honest opinions here.

What to make your own bakla-blah? Click HERE.

The Daring Cooks' June 2011 Challenge: A Healthy Potato Salad

noreply@blogger.com (Merut) — Sun, 03 Jul 2011 17:23:00 +0000

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

I haven't written in a month. So sue me. Finally my guilt got the better of me. In my defense, my life is about to flip flop. Within the next month, I will be done with my year of AmeriCorps*VISTA service, I will be married, and I will be going back to school for the first time in years. My stomach is literally turning as I type. Food hasn't been appetizing for a few weeks. This is too much for this lady to handle.

Everybody asks about the wedding. Even talking about it is getting exhausting, so forgive me if I don't provide lots of details today. I'll make it up to you after August 1st, by writing a small book full of pictures and posting it here. I'll make sure to include pictures of food too - of course.

Other than the constant state of shock/denial that I find myself in (oh sense of humour, how long ago did I lose you? Come back soon), not much has been happening here. I did, once again from a sense of guilt, complete June's Daring Kitchen's Cooking and Baking challenges.

June's Daring Cooks' Challenge is a healthy potato salad. Sad though it may seem, I have never had potato salad. Mostly because it looks like a mystery dish full of veggies I may or may not like. This one is a far cry from your typical potato salad but it is still tasty. In small doses. The dill becomes a little overwhelming.

Healthy Yogurt and Dill Purple Potato Salad

2 lbs of those cute, small, purple potatoes
1/2 orange bell pepper, diced
1/2 red bell pepper, diced
3 tbsp fresh dill
1 cup Greek yogurt
1 tsp salt
Juice from 1/2 lemon

Directions:

Clean, dice (in large chunks) the purple potatoes. Place in a pot of boiling water until just cooked, but still somewhat firm (about 20-30 minutes). We aren't making mashed potatoes after all, so we want them to keep their shape. Drain and let cool.
Meanwhile mix dill, yogurt, salt, and lemon juice in a large bowl. Add bell peppers.
Once potatoes have fully drained and cooled, mix with sauce. Place in refrigerator and allow to cool thoroughly before serving.

Doin' the Furry Scurry: Chicken, Green Bean, and Mushroom Stir Fry

noreply@blogger.com (Merut) — Tue, 24 May 2011 15:00:00 +0000

I can't believe I have gone down to one post a week. I am truly ashamed of myself now. I have tons of pictures and recipes to share. But at the moment, life is in a lull. And if you blog, you know each post requires three folds of creativity: good food, good pictures, and something to say.

Before I share the fantastic recipe for this chicken, mushroom, and green bean stir fry, I thought I'd sum up the Furry Scurry (ya know, from a couple of weeks ago) in pictures.

Euma waiting by the front door - so excited to get going!

Soooooo many people scurrying the two miles. About 10,000 people and 5,000 dogs showed up!

Some adorable bulldog with a tiny hat. Next year Euma will have a costume of her very own.

Euma enjoying her peanut butter ice cream.

Euma's teammate, Riley, enjoying HER peanut butter ice cream.

A crazy lady participating in the pet-owner look alike contest. If she really is channeling Cruella DeVille then I am very afraid for those puppies!

Spanky Bottoms and Riley - Happy Piddle Pack members

Merut (as in myself) trying to maintain composure while restraining a very hyper Euma.

Three hours of straight walking + 15,000 dogs and humans + 2 mile walk = no energy to get up and go outside to pee.

Euma would like to thank everyone who donated to her cause. She can't wait to do it again! In particular, she wants to give a shout-out to Babette at Babette Feasts. Euma was tickled silly when she found that one of our blog readers chipped in! Check out Babette's blog and tell her thanks for us!

Chicken, Green Bean, and Mushroom Stir Fry - found at I Wash . . . You Dry

1 lb chicken, sliced

1 tbsp extra-virgin olive oil

1 clove garlic, minced

1 tsp ground ginger

8 oz + cremini mushrooms

2 cups fresh green beans

2 tbsp soy sauce

2 tbsp balsamic vinegar

Heat a pan over medium-high
Add evoo (or any oil) to prep the pan
Season chicken with salt, pepper, and any other spices you like
Saute chicken until cooked. Add garlic about half-way through.
Add Mushrooms and green beans. Saute.
Meanwhile, mix balsamic vinegar, soy sauce, and ginger in a bowl. Add to pan. Mix well.
For a thicker sauce, add cornstarch

Really, this is just a regular ol' stir fry recipe. Add more of what you like, less of what you don't like. Season the sauce to give it extra kick, or leave it alone. Stir fry is just about the easiest thing to make ever. Serve over rice.

The Daring Cooks' Challenge: Gumbo

noreply@blogger.com (Merut) — Tue, 17 May 2011 22:45:00 +0000

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

You read that right. May's Daring Cooks' Challenge was . . . gumbo. There is just so much about this challenge that I was nervous about. I'll just list them out:

Having never had gumbo before, I imagined a hodge-podge of animal parts. Ick.
Speaking of body parts, luckily I had the option of choosing a non-seafood gumbo. But this one still had sausage. I can't explain it, but since I'm not confident which body parts are in sausage, I have a hard time eating it.
The sheer number of ingredients.
The overall cost due to the sheer number of ingredients.
Okra and file powder - two ingredients I had never heard of before.
And the biggest concern - ONIONS. And not just a small handful. No, no, no. Two whole onions. I battled whether I could leave these out, but it sounded like a crucial part of the roux so I swallowed my disgust and threw them in.

There you have it. And did any of my concerns prove unfounded? No. Not at all. Up until the very end, I kept holding hope that gumbo would have an amazingly unique and addicting flavor. I was sorely disappointed.

Then I encountered a shit-ton of actual obstacles. I started making dinner at 4:30ish, having read that the time to make it was about 2 1/2 hours. Here is how my gumbo experience panned out:

I did all of the chopping first, because the recipe says that once you start making the roux, you won't have time to stop and chop. It took me almost an hour to chop two peppers, two pieces of celery, garlic, two pounds of sausage, another seven ounces of andouille sausage, two onions, and to part a whole chicken
I save the onion and chicken for last, knowing they were going to be painful. After chopping two onions, my eyes stung sooooooooo bad. Not pleasant.
Parting a chicken - a delightful experience. If you have never done this before, I highly recommend it. Cutting through bone, having pieces of cartilage everywhere, and having ribs poking my fingers just warms my heart.
The roux. Roux is basically a oil-flour mixture that you have to stir over heat for a half hour nonstop. I was stirring the roux, but the heat was too high, and it bubbled. A tiny drop of hot oil would land on my hands. Then my hand would react, abruptly pulling the whisk away causing more hot oil to fly everywhere. Joy. This happened twice, and then a third time when Euma barked at the cat, scaring the crap out of me. My hand/arm is still recovering.
At some point I managed to get all the ingredients together in the pot, only to find that it needed to spend an additional hour and a half simmering. Needless to say, at 8 pm when it was finally ready, I was not in the mood to take pictures of it.

I was completely unimpressed. Barely ate half a bowl. Wanting it out of my life, I stuck it in a crockpot and gave it to Gas Monkey to take to work. He said it was a success. I was just thrilled he wasn't bringing home leftovers.

Gumbo again? Over my dead body. Yes. It was that bad.

Since this post is pretty darn long, if you are looking for the recipe I used, visit The Daring Kitchen HERE.

100th Blog Post Celebration

noreply@blogger.com (Merut) — Mon, 09 May 2011 19:06:00 +0000

Yup. I've finally reached that milestone. 100 posts. Yay. In celebration, I thought I would wow my parents (and Gas Monkey) with my amazing new culinary skills. But of course, once I give myself high expectations I am bound to disappoint.

Hoping to pretend to be a lovely hostess, I bought a new table cloth and place mats. I even set the table in a beautiful way. Yes, those are brew mugs (with a logo) for water glasses. Sometimes the real me shines through, despite my best efforts.

For the appetizer, I made a marinara dip. I won't include a long, dry recipe here, because it is pretty darn easy. You take marinara sauce and put it in an oven-safe dish. In the middle of the marinara, place your favorite goat cheese. Bake for 20-30 minutes, or until heated all the way through. Serve with warmed pita bread. It's like taking bread sticks to a whole new level.

The dinner part was a total disaster. Originally I was going to make cheese ravioli with a pesto cream sauce and topped with a red pepper sauce. Unfortunately, I haven't made pasta dough in a long time, and it came out too stringy. So in a moment of poor judgement, I decided to make pesto lasagna. The cream sauce was not green enough for my taste, so I added a shit-ton of green food coloring. The result was something from a Dr. Seuss book. Not only that, the casserole dish I used undercooked the bottom layer and overcooked the top layer. Poopy.

For dessert, I served the Maple Mousse in bacon or walnut cups. Gas Monkey and I were pleased, but I think my parents were disappointed (they went with the safe walnut cups. No WOW factor in predictability).

So there it is! I have shown that I am not nearly as skilled as I pretend to be. You now know the truth!

The Daring Bakers' Challenge: Maple Mousse in Edible Containers

noreply@blogger.com (Merut) — Sat, 07 May 2011 14:00:00 +0000

The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blogCheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at http://thedaringkitchen.com!

Ok. Show of hands- how many people are sick of looking at garbanzo beans?! Wait - my hand isn't up. Why is that? Well, because I am lazy and a procrastinator, and so sometimes I take the lazy option of not posting.

First of all - I am alive.

Second of all - I have been cooking.

Third of all - Not much has been happening.

Not much of a news flash. Writer's block happens to everyone. I haven't been much of a religious poster anyways, so taking a couple of unannounced weeks off shouldn't be too much of a shocker. But I am glad to be back.

Now, the Daring Bakers' Challenge for April was a maple mousse in an edible cup. Lacking in creativity, I just did the same edible cups the presenter used - a bacon cup and a walnut cup. Personally, Gas Monkey and I thought the maple mousse in the bacon cup was phenomenal. Finally, a successful challenge! My parents on the other hand, cautiously eyed our happy faces while they protected their walnut cups. What can I say? They have no taste.

Letter from Euma - Last Ditch Call for Support

noreply@blogger.com (Merut) — Fri, 06 May 2011 15:25:00 +0000

(Google translated from Dog-Speak to English)

Hi everyone,

Let me introduce myself in case we haven't met. My name is Euma. You know, that furry, stinkin', droolin', jumpin' thing Gas Monkey and Merut adopted a few months ago. Don't tell Merut I hijacked her blog - she would tell me "NO!" and put me in my crate. Well, I have exciting news. I am walking the Furry Scurry this Saturday! The Furry Scurry is the Denver Dumb Friends League's annual walk/fun-draiser where dogs and their pet humans can support the animal shelter's contributions to society.

Lately Merut has been dragging my tired bum out of my comfy bed early in the morning to train for the grueling two mile walk. But I still have work to do. I am also supposed to go from computer to computer selling tax write-off "candy" (i.e. it's a metaphor - we are asking for donations NOT selling literal candy. Merut just calls donations "tax write-off candy" because it reminds her of using her good looks to sell chocolate bars as a little brat for the softball team. I'm just saying donations are tax deductible.).

Should you feel like supporting me, you can donate HERE. (Click the "donate" button under the picture of me on the right-side) Today is the last day to donate!!!!!

Should you not feel like supporting me (even though it is a tax write-off), that's fine and dandy. We will be walking proud for Sheba, Mandy, Scout, Peggy, Max and Maya.

Love,

Euma

P.S. I'll make Merut take lots of pictures. I'll even wear a bandana.

P.P.S. Here is another photo of me looking adorable in case you still needed convincing
P.P.P.S. I hear her coming - quick, donate before she punishes me for shameless soliciting!

Garbanzo Beans and Kale

noreply@blogger.com (Merut) — Wed, 20 Apr 2011 14:00:00 +0000

I have been sick since Thursday. Coughing, snotting, sneezing, gagging, achy sick. Meanwhile, Gas Monkey has been working his butt off trying to make our wedding invitations. Months ago he promised my mom he would make amazing, unique invitations. His genius idea? Burn the information onto a small slice of wood using a laser cutter. Unfortunately, life got in the way and now he is scrambling at the last minute to get them done in time. We need 50, and each one takes him 17 (I repeat, 17) minutes to make. I even offered to buy invitations, but for him it is a matter of pride. So between being sick and his constantly being at the shop, I feel like I haven't seen him in awhile. I miss my Gassy Monkey. :-(

Anyways, a few weeks ago I saw this almost vegetarian recipe for dinner. By almost, I mean you could easily leave out the bacon and still have a healthy, delicious, filling meal. But who would want do that? Gas Monkey was not home when I made it, so I saved him leftovers.

"What did you make for dinner?" he asks.

"Oh, you'll just have to wait and see."

"C'mon! Tell me!"

"Fine, I'll give you some clues. It has beans."

"Is it chili?" he poses, with a look rudely lacking excitement.

"No. It also has bacon."

"Are you sure it's not chili?" he says skeptically.

"Definitely not chili. You top it with lemon and yogurt."

"EWWWWW," he reacts with alarm, clearly imagining strawberry or blueberry flavored yogurt. Since he is my toy, I encourage this misconception.

I never heard his final review, but I thought it was delicious. Note: for leftovers, place the bacon, lemon, and yogurt in a separate container until after you have reheated the garbanzo bean mixture.

Garbanzo Beans and Kale recipe adapted from Big Flavors From A Tiny Kitchen

3 slices of thick-cut bacon

1 cup carrot, chopped

3-4 green onions, chopped

3 cloves garlic, minced

1 tsp paprika

1/2 tsp cumin

1/2 tsp crushed red pepper

2 1/2 cups low-sodium broth

2 (15 oz) cans of low-sodium garbanzo beans, rinsed and drained

4 cups fresh kale, chopped

1/2 cup plain, reduced-fat Greek yogurt

Lemon wedges, for garnish

In a dutch oven (or a regular pot), cook bacon until crispy. Remove and set aside.
Add the carrots and onion to the pot and sauté until nearly tender. Add garlic and continue to cook for a minute more.
Add paprika, cumin, crushed red pepper, broth, and beans. (If you would like it more "soupy," add 1 cup of water) Bring to a boil. Reduce heat and simmer for 20 minutes.
After simmering, add the kale. Cover and simmer for another 10 minutes, or until kale has wilted.
Ladle mixture into bowls. Top with a scoop of yogurt, broken bacon pieces, and lemon wedges.

The Daring Cooks' Challenge: Easy Peesy Taco Salad

noreply@blogger.com (Merut) — Fri, 15 Apr 2011 14:15:00 +0000

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

Not much has been happening in this neck of the woods. Our trip to Wyoming was how I expected it to be. Out of respect for Gas Monkey's family, I'm not going to talk much about it. All I can say is that I've been doing a lot of reflecting lately.

Anyways, have you ever made your own taco salad bowls? No?!!! Why not? It is just so darned easy that it is embarrassing when people sound so impressed. It only takes 10-20 minutes- about the amount of time it takes to cook the meat or chop the fillings to go inside.

Ingredients for taco bowl:

2+ aluminum cans
Nonstick spray
Water
Tortillas

1. Preheat oven to 350-375. While preheating, put two (or more) aluminum cans upside down on the rack. Remember to remove any paper outer coverings.

2. Once the oven has preheated, spray the cans with non-stick. Be careful! You don't want to start a fire.

3. Place each tortilla under running water for a few seconds, or until tortillas feel extra limp. Place each tortilla over the cans. (Note: You may want to spray each tortilla with non-stick or oil to get it extra crispy, and as an extra precaution to keep them from sticking to the cans.

4. After the bottoms of the tortillas have crisped (the side facing the top of the oven), approximately 5-10 minutes, CAREFULLY remove tortillas from cans. Take cans out of the oven and flip the tortilla on the rack so it looks like a bowl. If your tortillas are still limp, add balls of foil on the outside to maintain the structure. Crisp another 5-10 minutes, until slightly browned.

5. Remove shells, allow to cool. Fill 'em up and serve to your happy family!

Suggested Fillings:

Some Leafy Green: Lettuce,Spinach, Romaine, or Sliced Red Cabbage
Beans - black or refried
Meat - ground beef/turkey, pulled pork, or diced chicken
Extra-Sharp Cheddar Cheese
Tomatoes, diced
Black Olives, sliced
Sour Cream
Green onions, chopped
Hot sauce, salsa, or both
Jalapenos

What are your essential taco fillings?!

Reflux Ribs, Baked Bean Butt and a Wedding Trip

noreply@blogger.com (Merut) — Thu, 14 Apr 2011 18:00:00 +0000

I know you are expecting a disaster post, but these ribs were frickin’ delicious! Not just delicious, but FRICKIN’ delicious. It’s the after-effects that are disastrous.

Gas Monkey’s mom, Peggy, came down last Thursday from Montana to go with us to Durango for wedding planning (I know some of your lovely eyes are lighting up at the word “wedding.” Trust me; this is not that kind of post). I prepared the perfect dinner – ribs and baked beans. Harmless right?

After eight hours, I took the fall-off-the-bone-good ribs out of the slow cooker. The ribs were, say it with me, FRICKIN’ delicious. They had a slight kick to them which made them all the better.

I went to bed a happy girl. I didn’t fall asleep until 3 am due to my incessant back-patting and reliving my first rib-making, rib-eating experience. Gas Monkey and Peggy were not so lucky. In the morning I encountered horror stories of heart-burn that manifested themselves into deadly clouds of stink. But all this was nothing until we began our seven hour road trip.

Gas Monkey, as I’m sure you’ve gathered, is already a stinky man. And as a man, he takes the presentation of his ass air as a matter of pride. Could he just blowout and politely pretend it never happened? Does he ever just say, “Excuse me?” Of course not. Instead he encourages the demons to wreck havoc on others, especially me. It did not help that Peggy’s body was reacting the same way.

Our car ride consisted of a symphony of sickening sounds. First, somebody starts rolling down their window. By the time I’ve realized why, my body begins to go through the throes of avoidance. But it’s too late and there is nowhere to go. Then there is gagging, expletives, all followed by giggling from the sadistic perpetrator.

Needless to say, I have learned my lesson. Light salads only the night before a road trip. Overall our trip was busy, fun, productive, and successful. Here is a photo summary:

Creatively collaborated with the Peggy for our centerpieces.

Visited The Yellow Carrot to taste the food for the reception. Delicious!

Made one last trip to the venue before the week of the wedding.

And checked out the brewery for the rehearsal dinner. I am truly an optimistic happy camper.

Amazing Reflux Ribs - Inspirational recipe found HERE

3+ pounds pork baby back ribs (whatever will fit in your slow cooker)

Salt and Pepper for rub

1 cup ketchup

1 cup BBQ sauce

1 cup Sirarcha chili sauce (if you are wary of the reflux, use less)

1/2 cup brown sugar

4 tbsp white vinegar

2 tsp dried oregano

2 tsp worchestershire sauce (or more if you like)

1 dash hot sauce (if you are looking forward to reflux)

Take your baby back ribs and rub with salt and pepper mixture.
Place in the oven at 400 degrees for about 20 minutes. Turn halfway. This helps to drain some of the fat, as well as give it a slight brown color.
In a bowl, mix the remaining ingredients.
Cut rack as necessary to fit into slow cooker. Brush all sides of the ribs with the sauce, and put ribs in the slow cooker. Pour some of the remaining sauce over ribs, saving some of the sauce for the final preparation.
Slow-cook on low for 6+ hours. Remove and serve. In order to enjoy an additional gassy effect, serve with baked beans.

Beans for Baked Bean Butt - Recipe found HERE

1 package dried navy beans, rinsed and soaked overnight

1 1/2 cups ketchup

1 1/2 cups water

1/4 cup molasses

1 tbsp onion powder

1 tbsp mustard powder

1 tbsp salt

4 slices thick-cut bacon, chopped into 1 inch pieces

1 cup brown sugar

The night before, prepare beans. Make sure they are fully softened before making this recipe.
In a bowl, mix the ketchup, water, molasses, onion powder, mustard powder, salt, and brown sugar.
Place the sauce, beans, and bacon in a slow-cooker. Put on low and cook for 8 hours.
For a long night, serve with Reflux Ribs.

Disaster Kitchen

noreply@blogger.com (Merut) — Mon, 11 Apr 2011 14:00:00 +0000

One reason I hate cooking. This is how my kitchen is supposed to look . . .

And this is how it looked after making Papas Rellenas . . .
Read more »

March 2011 Daring Baker's Challenge: Yeasted Meringue Coffee Cake

noreply@blogger.com (Merut) — Sat, 09 Apr 2011 15:30:00 +0000

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Yet another disappointing Daring Baker's Challenge. I was somewhat excited to make this challenge, because I would love more experience with yeast. Originally I made this for my parents, and I think they had the same reaction I did. Meh. Something was obviously missing so I didn't take any pictures of the first one. After a second attempt, my reaction is still . . . meh. Slightly better, but still extremely disappointing. This one is a lot of work for very little reward.

Pros:
- It's pretty to look at and looks impressive.

Cons:
- It is time consuming.
- The chocolate can be overwhelming
- After about one day, it becomes extremely dense
- The recipe called for 4 cups flour, but the dough was still really sticky, so I had to add another 2 cups

Would I make this again? No. Never. Let's hope this months baking challenge is more of a crowd pleaser.

Yeasted Meringue Coffee Cake with Chocolate and Orange Zest

For the Dough:
4 cups flour
¼ cup sugar
¾ teaspoon salt
2 ¼ teaspoons active dried yeast
¾ cup whole milk
¼ cup water (doesn’t matter what temperature)
½ cup unsalted butter at room temperature
2 large eggs at room temperature

For the Filling:
2 tbsp granulated sugar mixed with 2 tbsp cinnamon
1 package of semi-sweet chocolate chips
1 orange, zested

For the meringue:
3 large egg whites at room temperature
1/4 tsp salt
1/2 tsp vanilla
1/2 cup granulated sugar

For the glaze:
1 beaten egg mixed with salt

In a large mixing bowl, combine dry dough ingredients. After fully mixed, add the wet ingredients. Mix well, and knead for another 10 minutes. Add more flour as necessary.
Place dough in a greased bowl. Cover with a towel, and place in a warm location. Let rise for about 1 hour, or until doubled in size.
Towards the end of the rising time, make the meringue. Beat the egg whites and salt until they begin to fluff. Add the vanilla. Continue beating and slowly add the sugar until all of the sugar has been used and you have a thick, fluffy meringue.
Divide dough into two balls. Take one half of the dough, and roll flat into a 22 x 10 inch rectangle.
Spread half the meringue over the flattened dough. Dust the meringue with the cinnamon/sugar mixture.

Sprinkle half of the chocolate chips evenly over dough. Finally, add half of the orange zest.
Carefully roll the dough (as if you were making cinnamon rolls)
Merge the two ends together and seal, forming a "wheel."
Make deep slices every 1 inch around the outside of the wheel.
Cover with plastic and let rise until doubled (45-60 minutes)
REPEAT process for a second cake
Heat oven to 350. Bake cakes for about 10 minutes, then lightly brush with the glaze. Bake for another 15-20 minutes, until slightly golden.
Voila! A somewhat mediocre coffee cake!

Random *Ridays: A Pathetic Love Affair

noreply@blogger.com (Merut) — Fri, 01 Apr 2011 14:00:00 +0000

It’s another exciting edition of Random *Ridays. First of all, apparently the name of this segment is just sooooo random that some of you don’t get it. Let’s see how eloquent I can be. Every other blogger has some fantastic, original “segment” that they do on the same day every week. Example: Wordless Wednesday, Fit Friday, Mexican Monday, Feel-Good Friday, etc. Note the alliteration. (Please also note that alliteration is the use of the same sound at the beginning of multiple words in consecutive order. Like Mexican Monday.) Clearly I don’t want to steal other fantastic ideas. Plus I want to be random. So I made Friday work with Random, creating the same sound at the beginning of both words. And I thought that, in itself, was random. Please tell me you're having an "Aha" moment. Clearly, I am too clever for my own good. These are the things I've been obsessed with this week:

Photo found HERE

This is Cesar Millan, a.k.a. the Dog Whisperer. Recently I have joined his cult and worship him while he preaches every day after work (on the National Geographic Channel). He creeps into my dreams! He tells me, "Using calm and assertive energy, we will now train Gas Monkey to put down the toilet seat." I’m even beginning to think he is sexy. Which is odd, because he looks petite and I like my man-meat burly (note: burly ≠ brawny). Clearly, I am being brainwashed and am in desperate need of an intervention. Seriously, please help!

Photo found HERE

Wyoming. This is where I will be when you read this. Gas Monkey, Euma, and myself riding together in the car for 8 hours on our way to a somber occasion - hold me in your thoughts. I don’t call him Gas Monkey for no reason.

Yes, yes. I am one of those. Those blood-sucking, government-growing, fiscally-irresponsible liberals that supports NPR even though I know the government only funds 2% of NPR’s total budget. I said it. But can you really argue? Look at this awesome picture they made of a flamingo! It is totally worth my tax dollars. Obviously the use of a Russian ushanka promotes NPR’s secret liberal agenda of helping our communist president. Please don’t eat me alive. I kid. Anyways, the other week they played a segment on these wacko flamingos that keep showing up in Siberia. I, being the scholarly biologist I pretend to be, thought I would share this interesting article with the rest of you. You can find the full article HERE.

What things have been on your mind this week? Leave your thoughts below or add links to any video, photo, page, article, blog that has stuck in your mind by clicking on the “submit” button. I can’t wait to see what y’all come up with (although I probably won’t see it until I get back from Wyoming, so patience people!)

Pork Fried Rice and Lobster

noreply@blogger.com (Merut) — Tue, 29 Mar 2011 18:00:00 +0000

I bet you were thinking, “Pork Fried Rice with Lobster? Sounds disgusting. I should check this out.” Or maybe you are one of those crazy foodies that feel sophisticated by putting bizarre things in your mouth. I hate to break it to you. This is about pork fried rice. And about lobster. Just not all in one dish – 'cause that would be cra-zay!

Even though we are at the final four, March Madness 2011 is over (finally) in our household. Reminder - Gas Monkey and I filled our brackets and made a bet. The loser has to cook the winner whatever the winner so chooses. Here is a quick and dirty summary of how things went down:

I wanted Arizona to win the whole thing. Gas Monkey was rooting for Ohio State. Miraculously, Arizona beats Duke. I do my attractive victory dance in his face. Ohio State loses to Kentucky. Now I am really celebrating. I am 10 points behind in our bracket, and Arizona just needs to win one more time. Saturday, Arizona loses. I watch as my visions of bacon-wrapped filet mignon head float away. For the second year in a row, I’m cooking whatever disgusting thing Gas Monkey creatively craves.

So I ask him. “What could possibly top last year's tempura? Surely nothing. Surely you won’t be unreasonable. You don’t want me to suffer right?” Gas Monkey, with that annoying sneaking grin, says . . . lobster. And that is when I explode into an embarrassing fury of self-pity. He wants me to make frickin’ lobster!!!!!! That is a nasty water bug! I don’t eat bugs. Plus it is expensive. Plus I am totally clueless how to make it. Plus I have no idea where to find it. I talk to my grandma, and to my horror, she mentions boiling LIVE lobsters! This cannot be. I will not let that happen. I hear rumors you can buy frozen lobster. If Gas Monkey wants a live one, he can kill it. Argghhhh!

I tend to overreact. But this is still bullsh*t.

Why couldn’t he have chosen a simple, delightful, throw-whatever-you-have-in-a-pot dish, like this pork fried rice? Because he likes to bask in my suffering. He enjoys it. And then he’ll be a backseat cook while I make his stinkin’ lobster. “Are you sure you’re supposed to do that?” No Gas Monkey – I have no frickin’ clue what I’m doing, but get out! Oh well. At least I have a year to follow through. Maybe he’ll forget. What is the worst bet you’ve lost?

Pork Fried Rice Inspired by Apples and Twinkies

1 cup uncooked rice
1 lb boneless pork loin, thinly sliced
2 cloves garlic, minced
1 egg
1/2 cup carrots, sliced/chopped how you like them
3 green onions
Handful of snow peas
1 cup broccoli, chopped

For sauce:
2 tbsp soy sauce
1/8 tsp ground mustard
1 tbsp honey
1/8 tsp ginger powder
1/2 tsp chili powder
1 tsp onion powder

Cook the rice and place in the refrigerator to cool. The colder it is, the better the fry.
In a large pan, over medium heat, add oil, pork loin, and garlic. Saute until pork is fully cooked
Meanwhile, in another small pan, scramble the one egg. Remove from heat and break up.
Add the carrots, green onions, snow peas and broccoli to the pan with pork. Heat until the veggies are tender
Meanwhile, mix the ingredients together for the sauce. Once the veggies are about done, add the sauce and the rice. Saute another few minutes.
Remove from heat and serve!

March 2011 Daring Cooks Challenge: Papas Rellenas

noreply@blogger.com (Merut) — Fri, 25 Mar 2011 18:00:00 +0000

On a positive note, against all odds, Arizona beat Duke last night!!!!!! Woot woot! I must have been crazy to choose Arizona over Duke in my bracket, let alone to win the whole thing (clearly I was not of a sane mind and should be allowed to re-write my bracket, even in the middle of the competition). I am still in this. Suck that Gas Monkey! I may still get my bacon-wrapped filet mignon yet! Now dear blogosphere, send mighty thoughts to have Ohio State lose. Lose DARNIT! Ahem. Disgusting display of poor sportsmanship is now over. (Note: In case you are new then read THIS about last's years March Madness competition in my household).

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I know, I know. This is a week overdue. Welcome to my life. If the deadline is not right around the corner, I procrastinate. And then once I miss the deadline, I tell myself, “What’s the hurry?”

I was really excited to get this Daring Cooks Challenge after the disgusting Soba nasty noodle challenge. Although I was a little unsure about the filling until I made it. Very yummy. If you have never had Papas Rellenas before, give these a try. They are delicious.

Pros:

Potatoes – Need I say more?

The Filling – I can’t come up with anything wrong here

The versatility – You can fill these puppies with anything

Cons:

Rolling the papas in the egg was a sure mess

Frying – this time I was successful, but I still hate doing it

The mess – I took pictures, but you’ll have to wait another day for that one (note: be sure to check every five minutes for the “disaster kitchen” post)

Overall, these were extremely filling. I ate one and half. Gas Monkey somehow managed to squeeze three and a half of these big boys in his big boy belly. Considering how each of these weighed about half a pound, that is pretty impressive.

Traditional Papas Rellenas (de carne)

For the dough:

2 ¼ lb russet potatoes (peeled)

1 large egg

For the filling:

2 tbsp flavored oil

½ pound ground turkey (or beef, or whatever you prefer – even no meat at all!)

10 black olives, chopped

3 large, hard boiled eggs, chopped

3 green onions, chopped

½ cup raisins, soaked in boiling water for 10 minutes, then minced

1 large jalapeno, seeded and chopped

2 cloves garlic, minced

1 tsp cumin

½ tsp paprika

¼ cup white wine

S &P to taste

For the final preparation:

1 large beaten egg

1 cup flour

Dash of cayenne pepper

Dash of salt

1 cup dry Panko crumbs

Oil for frying (enough for at least 2” in heavy pan)

You got all that? Afraid yet? Don’t worry, I’ll get you there.

Chop and boil the potatoes until they are really soft. Remove them from water and cool. (I cooked mine for one hour)
Once the potatoes have cooled, mash the heck out of them. If you are lucky to have a potato ricer, use that. I didn’t. I went old fashioned on those spuds.
Add egg, salt, pepper and then “knead the dough,” because you Need dough. By knead, I mean with a spoon or something – this isn’t bread dough.

While the potatoes are cooking, making the filling! In a large, heavy pan, add 2 tbsp oil, and brown garlic (5 minutes)

Add the jalapeno pepper and sauté for a couple of minutes more.
Add the ground turkey and brown.
Add raisins, cumin and paprika and cook briefly.
Deglaze the pan with white wine
Add olives and cook for a few moments longer.
Add hard boiled eggs and green onions, remove from heat, and fold in.
All filling to cool before forming “papas”

Forming and frying the papas:

Use three small bowls/plates to form the papas. In one, combine flour, cayenne, and salt. In a second, the beaten egg with a drizzle of water. In the third the panko crumbs. If you are super organized like myself, arrange the bowls in a line, in that order.
Flour your hands and scoop 1/6 of the total potato dough to make a round pancake in one hand. Make a slight indention in the middle for the filling.
Spoon a generous amount of filling into the center of the potato pancake, and carefully roll the potato closed, forming a smooth, potato-shaped casing. Or if, if you’re like me, form whatever shape you can that slightly resembles a ball. The first couple papas will be a disaster, but you should be a pro once you get through the dough and filling.
Heat 1 ½ to 2 inches of oil in a pan to about 350-375 degrees.
Dip each papa in the three bowls to coat: first flour, then egg, then panko. Be warned: be quick when rolling in the egg, because the ball may start to come apart.
Fry the papas until golden brown. Flip once (or twice, or three times) to get a uniform color all the way around the papas.
Drain on a paper towel and store at 200 degree if frying I batches
Take a big swig of that beer you’ve been drinking and serve! Thank your heavenly papa (or whoever you thank after you’ve survived a crisis) for completing your papas!

Phew. After reading all of that is anyone, anyone out there, going to give these a try? I have to admit they are darn tasty.

Random *Ridays: Liz, Table Arrangements, and Hunger

noreply@blogger.com (Merut) — Fri, 25 Mar 2011 16:00:00 +0000

I think I've watched Cleopatra a billion times (4 hours times a million. You do the math). I always thought she had a granny voice, but she was just too darn pretty. I am sad.

Image found HERE

Trying to figure out what is going on the tables for my wedding = war with mother. I will win.

It took me four months to pick this book up, and then I couldn't put it down.

What's been on your mind this week? Leave a comment or enter a link below!

The Curveballs Keep Comin': Roasted Veggie and Chicken Sandwich

noreply@blogger.com (Merut) — Mon, 21 Mar 2011 23:27:00 +0000

Once again, I’m sorry I have been out of it. Ever since my last depressing post (see Huevos Rancheros and I hate my life), the universe has been throwing all sorts of curveballs at us. Here is the really, really short summary:

A little more than a week ago, Gas Monkey lost someone very close to him.
Gas Monkey’s dad gave him a very special truck. Now my car can lounge indefinitely in the hospice that is our driveway. Thanks Tom!
Gas Monkey received awesome news at work.
Since I am applying to become a teacher, I had to take the state’s teacher licensure exam. Lucky me, I passed with flying colors.
My dad did my taxes and I will have money for my garden (because that is more responsible than fixing my car. Clearly.)
Euma finally received her last round of puppy shots. Now I can really socialize her and have some fun.
March Madness started and I am losing terribly. I’m mentally preparing to cook Gas Monkey some sort of fried chicken again this year. Boo.

In short, it has been crazy in our household. But finally the good kharma is coming around. To top it off, I had an awesome weekend. I took Euma to Petco’s free Puppy Playtime. It was the first time I had really exposed her to other dogs and lots of other people. We both loved it. Then we took her to Gas Monkey’s Aunt B’s house, where we watched my 3 ½ month mystery mutt play with their 4 month English bulldog. Talk about an odd looking couple, but they were adorable. The giant cherry on top was going to The Melting Pot with my parents for 5280. It was awesome.

Sunday was the complete opposite. Instead of socializing and cruising all over Denver, I stayed home while Gas Monkey went to work. While he was gone, I completely cleaned up my vegetable garden. I had done some of the work last October, but that was only 1/3 of the battle.
Read more »

New Web Address

noreply@blogger.com (Merut) — Mon, 21 Mar 2011 20:52:00 +0000

Don't let this blow your mind.

http://www.eatingwithmymouthopen.com

That's right. As long as you remember the name, you will find it. And if you don't like change, you can still use the mouth-open.blogspot.com address. All of the feeds and whatnots should still be the same. Yippee!

Random *Ridays: Fruit with Life Experience

noreply@blogger.com (Merut) — Fri, 18 Mar 2011 20:01:00 +0000

What has been in your mind this week? Post the link here: