Tuesday, December 25, 2007
Saturday, December 22, 2007
A few days ago we took Patrick for his first swim at the Sumner High School pool. He did great, except for the underwater part. That was not so fun. We started him in the big pool.
That was a bit cold. The poor buddy started to shiver. So we moved on to the 90 degree therapy pool.
That was much more fun. Except for the underwater part, he had a blast splashing and being moved around. And then there was the turtle. One of the lifeguards brought out some rubber toys for the kids to play with. Patrick grabbed on to the turtle and proceeded to chew on it for the last little bit we were there.
I bet your wondering where the hotness comes in to this. Well wonder no more. Ladies and Gentlemen, I present................My lovely wife!!!!
Tuesday, December 11, 2007
Sunday, December 9, 2007
I know this is two posts in one day, but I'm at the computer. The next recipe is one for Irish Stew. For me it is a wonderful thing to have on a cold day with a Guinness. The amount of beef and potatoes will vary depending on the size of your crock pot. Mine is fairly large so that is what this recipe is made for. I also like a lot of meat in my stew, hence the 3 pounds of beef.
It may seem not important, but browning the meat is crucial to getting a good stew. What browning does is seal the outside of the meat so it doesn't loose all of its juice while cooking. It is the same concept when searing a steak and finishing it in the broiler. All those lovely juices stay inside just waiting for us to enjoy them. It also helps to keep the meat tender and not rock like. Even though stew is cooked with a good deal of liquid, the meat can dry out.
The broth is make by a company called Pacific. They have so many good broth and soup products, most of which are organic. Their roasted red pepper and tomato soup is the only tomato soup I will eat. But I digress. You can find it many different places. My local Fred Meyer carries it in the health food section.
On a final note, I like a whole lot of black pepper in my stew. I don't know exactly how much I put in, but I am turning that grinder for a good long while. As a second final note, the Guinness in the stew is there for taste but also to help tenderize the meat. For those that don't drink, the alcohol cooks out.
Kevin’s Irish Stew
3lbs stew meat
3 carrots, halved lengthwise and diced
3 celery sticks, slit down the middle and diced
1 32oz box Pacific beef broth
1 14.5oz can Guinness
4 tbsp ground cumin
2 tbsp ground coriander
Fresh ground black pepper
2 tbsp Olive oil
Heat the olive oil in a pan at just over medium heat. Brown the meat until all sides are sealed. Place meat and veggies into the crock pot. Add the Guinness and then top of with the broth so that the liquid level. Add the cumin, coriander, and as much salt and black pepper as you like. Give it all a good stir to mix, put the lid on, and cook. There are two different cooking times you can go by. High for 4-5 hours, or low for 8-9 hours.
Well, here I go with another post. To start with, I am officially out of a job. My company restructured my position and it no longer fit my needs. My last day was December 1. On the whole it is a relief to be gone from that place. I wish the theatre nothing but the best, but I am glad to not be working there.
Drama Drama is in full swing, but on hold. The big conversation is going to be had at a different time. Won't that make Christmas fun!!!
As far as recipes go, I have a couple to post here and one I need to figure out the measures for. That is the interesting bit about my cooking. I usually don't measure my ingredients except by sight or feel. Makes it hard to write it down. The first is a seafood pasta sauce. All of the canned seafood I found at Trader Joe's for a reasonable price and comes in the same size as tuna cans. Make sure the salmon package says boneless, otherwise you will get the back bone and some ribs to pick out.
2 cans whole baby clams, drained
2 cans crab meat, drained
1 can boneless, skinless salmon, drained
1lb prawns, deveined and peeled
1 cup whole milk
1 28oz can crushed tomatoes
8-10 cloves garlic, crushed
Fresh ground pepper
Fresh grated Parmisan cheese
Pour tomatoes and juice into a sauté pan over medium heat. Bring to a simmer and reduce the liquid until you have a thick paste, stirring every few minutes. It will take about 10 minutes or so to reduce. In a large sauté pan, heat 3 tablespoons olive oil over medium heat. Add garlic and sauté for 1 minute. Add clams, sauté for 3 minutes, then add crab, salmon, and prawns. Season with cayenne pepper to taste. Cook until prawns are orange. Add tomatoes from the other pan and the milk. Stir to combine.
The tomatoes should mix with the milk to form the sauce that holds the seafood together. Keep over the heat only long enough for the milk and tomatoes to heat through, 2-3 minutes. If the sauce is not as creamy as you would like it, add more milk until it is.
Spoon over your favorite pasta and top with the cheese, salt, and pepper to taste.
Again let me know how it goes. Take care all.