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Archive for August, 2009

Dynamoooooo!

Those of you who know Jordan and I in real life know what crazy soccer fans we are. Jordan has a full on obsession with everything soccer (complete with an active Twitter following and a side job writing about the Dynamo on a soccer website). I have gotten more into the game over the last year (thanks to Jordan and his obsession with Manchester United) and now even I follow a few of the Dynamo players on Twitter. But one of  my favorite Dynamo players is none other than Stuart Holden. Last night was bobble-head night at the Dynamo game so we knew that we needed to get there early so we could try to score one of the 7,500 being given away that night. We decided to meet up with Tara and her friends before the game to tailgate.

Me: How much beer should we get and what kind?
Tara: Just bring whatever you are drinking and get hammered
Me: In that case I will bring my Nalgene full of sangria.

We finally got to the tailgate and parked ourselves down to enjoy some beer, food and of course some sangria. I should probably point out that my sangria was actually from a box from Target. I know, I’m real fancee. I also brought beer dip and cookies and both went pretty quickly. Jordan kept teasing us about hurrying so we could go get our bobble-heads. We tried to play it off like we didn’t really care and if we didn’t get one it wouldn’t be a big deal and so on. Then someone in the tailgating group came back with one and once Tara and I saw it in real life we chugged our drinks and took off with Jordan to get in line. We passed through security and were able to grab one before they ran out!


Everyone say Stuart!

Right after this picture was taken, some dumb ass lady came up to us asking if she could buy our bobble-heads.

DAL: Hey, can I buy one of those  from you.
Jordan: (to me) I told you people would try and buy them from us!
Me: Sorry lady, we have been here for awhile and we waited to get these.
DAL: I have five dollars in my pocket. And two little boys who want one.
Tara: I have a 10 year old who would kill me if I gave her Stu away.
DAL: (looking at me) But ya’ll are adults.
Me: *side eye* Sorry lady. Not for sale.


Back off crazy soccer mom.

The game itself ended up being awesome and the Dynamo beat Chicago 3 to 2. We had fun yelling and screaming and throwing in a few cuss words in Spanish just to spice things up. Overall, one very successful Sunday. 😀


Stu’s new home. Right next to my daily The Office quotes calendar.

Imagine my surprise when I tweeted about my new bobble-head this morning and Stuart re-tweeted me! HAPPY MONDAY! 😀

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Sunday lunch

It’s time for another clean out your kitchen recipe. I wanted to make us a quick lunch and decided to see what needed to be used in our fridge. I noticed a slightly sad looking red pepper that needed to be used quickly, some leftover brown rice from Pei Wei, and some spaghetti sauce. I immediately thought of doing stuffed peppers. Here is what I came up with. I think this would make a great appetizer or a light dinner if you served it with a simple green salad.

Stuffed Peppers

  • 1 large red pepper
  • 1/2 onion, diced
  • 1 tomato, diced
  • 1 cup cooked rice
  • 1.5 cup marinara sauce
  • Fresh grated parmesan cheese

Preheat oven to 350 degrees. Slice bell pepper in half vertically and remove the seeds. Rinse and set aside. In a small baking dish, spread 1/2 cup of sauce on the bottom of the dish and lay peppers in it with the cut side up.  In a pan set over medium heat, sauté onion and tmoato in a few tablespoons of olive oil until softened. Stir in rice and sauté for a minute. Stir in sauce until heated through. Spoon filling into peppers and top with fresh parmesan cheese. Bake for 15 minutes. Spoon sauce from bottom of the baking dish over the peppers. Enjoy!

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Top Secret

I am in the middle of what could prove to be an impossible mission. Let’s just say it includes rubber-bands, ribbon and some boxed sangria. Check back next week for the results. 😀

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Just one of those days

I think my life’s motto should be, “you just can’t make this shit up”. I have the weirdest luck sometimes. It’s so ridiculous that I can not help but laugh at myself. Around lunch time, I had to run an errand for work to get some office supplies. The place is literally one mile from my office. According to my co-worker,  all I have to do is get on the road that runs by my office and take a right, and then a left and then another right. I get there with no problems and run in to get what I need. I guess I was way too involved in the radio because before I know it I am lost and have no clue how to get back to work. DAMN YOU TAYLOR SWIFT. As if I can’t stand you enough already you go and get some stupid catchy emo teenager crappy love song stuck in my head and get me lost. I feel like such a loser because I had to get out the GPS to take me one mile back to work. Awesome. So I get back to work and settle in to check the 15 emails that are waiting for me since I have been gone. I go to take a drink of water and somehow miss my mouth completely and end up spilling water right down into my cleavage. Are you freakin kidding me?! Here’s hoping for a very boring and dull day tomorrow. 😉

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Clean Out Your Kitchen Chili

Sometimes my pantry, fridge and freezer get a little out of control. As I was putting away groceries yesterday, I noticed a lot of things that needed to get used as soon as possible. Usually I will concoct some sort of soup to use up leftover veggies or make a red sauce to eat with pasta. Last night, while laying in bed it hit me. I had some leftover plain cornbread from the cornbread cup experiment that was begging for some chili to go with it. I casually mentioned it to Jordan and he suggested making it in the crock-pot. Ok, so I had an idea, plenty of ingredients, but no real game plan. I went to bed thinking I would figure it out in the morning. I set my alarm for about 30 minutes earlier than usual.

Morning comes, I roll over to glance at the time. It’s 7:00. CRAPONASTICKMYALARMDIDNOTGOOFF! I jump out of bed, throw some clothes on and rush to the kitchen. I am now running late and have to figure out someway to throw something in the crock pot for dinner. I started pulling things out of the pantry and the fridge/freezer and just dumping them in the crock-pot. Ranch Style Beans? Sure! Slightly old bell peppers? Why the heck not! Despite my last minute attempt at throwing something together, this chili was GOOD. One of the best I have made so far. We each had two bowls for dinner. Feel free to add and substitute ingredients to your liking. I never make chili the same way twice.

Clean Out Your Kitchen Chili
  • 1 can black beans (14.5 oz), drained
  • 1 can kidney beans (14.5 oz), drained
  • 1 can ranch style beans (15 oz. )
  • 1 can tomato sauce (14.5 oz.)
  • 1/2 cup water
  • 1 can diced tomato, 14.5 oz (I used fire roasted for extra flavor)
  • 1 cup frozen corn
  • 2 tomatoes, diced
  • 2 bell peppers, diced
  • 1 jalapeno, minced
  • 1 onion, diced (I had a half of a red and half of a white in my fridge)
  • 1 bag morningstar crumbles (or you can sub 1lb. browned ground beef)
  • 1 TB Chili powder
  • 1 TB garlic powder
  • 1 TB creole seasoning

Dump everything into the crock pot. Stir. Set crock pot on low for 6 hours. Serve with corn bread.

*Note: You will notice I did not add salt to the chili. The canned beans are so high in sodium to begin with that I wait until after its done cooking to see if it needs it. In this case, it did not.

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Little things

Last week I recieved an email from my Aunt Sharon telling me she was sending me a care package. She had some bundt pans she wanted to send me along with a few pieces of milk glass (I collect it) she found at a garage sale.

I was excited when the package got here and immediately started going through my box of treasure. There were two beautiful bundt pans that I am so excited to use, two holiday cake pans in the shape of a Christmas tree and a snowman, two petite milk glass vases and a delicious smelling candle that I put on our coffee table.

But my favorite thing in the whole package were these:

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Wrapped tightly with a note from my aunt that read, “These belonged to grandma. I thought you might like them.” I got a huge lump in my throat as soon as I read it. I opened them and just stared at them. I miss my grandmother so much. She was such a simple and classy woman. She was the best cook I have ever known (actually, both of my grandmothers tie in that department). I think she would be so proud of me. And I know she would LOVE Jordan. So thank you aunt Sharon. I don’t think you realize how much these mean to me.

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On a roll

In addition to making mango sorbet and cornbread taco cups, I also tried out a new cookie recipe today. My friend Tara had forwarded me a link to these cookies awhile back. I was intrigued because they start out as a box cake mix. Despite what I have shown on my blog, I DO bake from scratch. But to be honest, most of the time I am in a hurry or baking on a weeknight. I am a sucker for shortcuts to help me when I want something that tastes homemade when I am short on time. These cookies came together SO quickly and in less than 30 minutes I had warm chocolate cookies straight from the oven. You can’t beat that. I used a devil’s food cake that I had in my pantry and a mixture of white and semi-sweet chips. I also read through the comments and made a few changes that were recommended (ex: the oil and the vanilla). I would definitely use this recipe again and I would love to experiment with other cake mix combinations. This would be a great recipe to have kids help out with since there is very little measuring. The cookies are really moist and chewy and stay that way for days. If you can get them to last that long! I give it two thumbs up!

Triple Chocolate Cookies

  • 1 (18.25 ounce) package devil’s food cake mix
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white chocolate chips
  • 2 tsp. vegetable oil
  • 1 TB vanilla extract

Preheat oven to 350 degrees. In a medium bowl, stir together the cake mix, butter, eggs, oil and vanilla until smooth and well blended. Mix in the chocolate chips. Drop by spoonfuls onto ungreased baking sheets. Chill the leftover dough in the fridge while the others are cooking. Bake for 8 to 10 minutes in the preheated oven.   Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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