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Friday, April 23, 2010

Friday Fixins with Brisket and Fridakus

The weather is fantastic today. Anybody who can is outside or at a pool.

Today’s Friday Fixin is all about no fuss. There’s nothing better than coming home to some delicious smell that reminds you that you are horse-hungry! Now a lot of you are trying Veganism and more power to you. To the rest of us who are still taking our chances for mad cow; this one’s extra sweet to the pot. Drop it in the crockpot and go away … get two things done at once or at least ready when you return.





Open-Faced Italian Brisket Sandwiches

1 (3 lb) boneless beef brisket, partially frozen
1 medium onion, quartered, sliced
1 (19 oz) can Progresso Tomato Basil Soup
2 Tbs cornstarch
2 Tbs brown sugar
1/2 tsp dried Italian seasoning
1/8 tsp ground red pepper (cayenne)
2 Tbs Worcestershire sauce
10 (1/2-inch-thick) slices Italian bread
10 (1 oz) slices provolone cheese
2 Tbs chopped fresh parsley
Marbled cheese

Cut beef diagonally across grain into thin slices. Place
beef in 3- 1/2 or 4-qt slow cooker. Add onion. In medium
bowl, combine soup, cornstarch, brown sugar, Italian
seasoning, ground red pepper and Worcestershire sauce;
mix until smooth. Pour over beef and onion. Cover; cook
on low setting for 10-12 hours. To serve, place 1 slice
of bread on each individual plate. Top each with slice of
cheese and spoon about 3/4 cut beef mixture over each.
Sprinkle with shredded marble cheese.




Grave Embrace
Looking Up, Cool, Dark;
Up from the box in the earth
Sweet grave, cold embrace.




Tatoos in the Sun
Swirling inks, sleeveless;
Browned by the sun’s kisses
Tatoos and tanlines.

[note: REMEMBER, tats are forever.]

Monday, April 19, 2010

Booming Monday Realities and Teasers

“boom




It’s Monday after a great weekend. The temperature was perfect, my yard’s already cut and got a little change to live on. Saw Sherlock Holmes movie (almost hated it—but fell asleep) and Did You Hear About the Morgans (another napper for the crapper but better than the previous). The popcorn was great, warm and buttery. Of course, tonite is 24 time; nobody does it like Jack Bauer! Meanwhile, I have to survive through Monday to get there. I have the ability to be too focused sometimes. It’s a blessing and it’s a curse. Its an old side effect from hours of drawing in the zone where all other distractions disappear. Throw in a fully-laced iPOD and everything is gone.

Ever have those projects that linger and creep? It should have been simple or at least requiring a limited amount of time if clear direction was given and complete info provided. Well this one has none of those and it keeps growing with an imaginary deadline. Everybody knows that imaginary deadlines are dangerous cause they are due all of a sudden. LOL. Unfortunately, I have two of those.

Nonetheless, its all good. Rolling along on a Monday trying to pace the rest of the week with pleasure and work. We all have top 3 tasks and the rest just get done when they do. It’s been entertaining working downtown watching the city blow up the concrete for the new convention center going in outside the window. There is something exciting about dynamite exploding and the building shaking beneath us. Is that wrong? Nevermind…rhetorical. Shaking is better than crumbling; otherwise I might be in California.

Well back to it. This is my mental release for the beginning of the week. Its good to mix business and pleasure to keep the balance in the force. The weekend goes so fast….especially when its good. Soon it will be time for fun and sun on some sandy shore. That makes all the rest worth the trek to the carrot.

Friday, April 16, 2010

Friday Fixins:' Spinach Quiche‬ — Fridaku Friday



Pastry Base
Flour 250g
Unsalted Butter 150g
Salt 1tsp
Milk 1tbsp
Egg 1

1. In a bowl, mix the flour and salt together.
2. Cut the butter into cubes and rub the flour into the butter cubes until the mixture resembles coarse breadcrumbs.
3. In a separate bowl, whisk the eggs and milk together.
4. Pour the egg mixture into the flour/butter mixture, and mix well until you form a dough.
5. Roll the dough into a ball or disc shape and refrigerate for about 45 minutes.
6. Roll onto your pie tin. Using a fork, make a couple of holes at the base of the crust and bake at 180 degrees C for about 20 minutes.

Filling
Onion 1
Olive oil 1tsp
Spinach 280g
Tomato 1
Eggs 3
Heavy cream 1cup
Milk 1/2cup
Salt and pepper to taste
Cheese of your choice

1. Dice the onions and sauteed it.
2. In a bowl, mix the eggs, cream, milk, salt and pepper and whisk lightly.
3. Dice the tomato, then add it together with the spinach (squeezed dry of water) and sauteed onions into the egg mixture.

Assembly
1. After baking the pie crust, allow it to cool.
2. Place cheese of your choice at the base of the crust.
3. Pour your filling in, and bake at 180 degrees C for about 30-35 minutes.


Spring’s Beard

Warm golden sunlight
Bathing the Earth’s new green beard
Spring comes gingerly.

Wednesday, April 14, 2010

KFC Double Down Review!!!!!!!

Bread just gets in the way. This looks like a must-try for me.

KFC Double Down Review!!!!!!!

Wednesday, April 07, 2010

Insane Human Strength

Ok...wish I could say I could do this too; but I cant even pretend. This is more than impressive.