tag:blogger.com,1999:blog-30018387378570252162024-03-13T13:09:03.446-04:00Music, food and adventure for 20-somethingsA website for the Fellowship of the 20-somethings, conversing on things that make us tick-music, food, and adventure.Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-3001838737857025216.post-41194702657232618092012-01-06T08:28:00.001-05:002012-01-06T08:28:20.907-05:00Home-spirationAfter purchasing our wonderful home and future goat farm in Texas...I will elaborate on that in another post...I have been feverishly stalking blogs, scanning pinterest, and spending way too much time on housebeautiful.com looking for decor ideas. One of my new OBSESSIONS is Christine at <a href="http://bijouandboheme.blogspot.com/" target="_blank">Bijou and Boheme</a>. Her taste is impeccable, and her writing style is super fun.<br />
So, I need everyone's opinion. Where do I start decorating a house? Is it picking a paint color, a piece of furniture or fabric? For now, I have been scouring fabric stores trying to find something that tickles my fancy. Here are a couple inspiration pieces...<br />
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<a href="http://2.bp.blogspot.com/-nH_flniGjpE/Twb1drr3gHI/AAAAAAAAAJM/sHEWIsXDpHk/s1600/base2366_shadow_trellis_ctrn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rea="true" src="http://2.bp.blogspot.com/-nH_flniGjpE/Twb1drr3gHI/AAAAAAAAAJM/sHEWIsXDpHk/s1600/base2366_shadow_trellis_ctrn.jpg" /></a></div>
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<a href="http://www.dwellstudio.com/modern-home-decor/home-decor-fabric.html" target="_blank">Dwell Studio: Shadow-Trellis Citrine</a></div>
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<a href="http://www.dwellstudio.com/modern-home-decor/home-decor-fabric.html" target="_blank">Dwell Studio: Batavia-Ikat Citrine</a></div>
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<a href="http://www.dwellstudio.com/modern-home-decor/home-decor-fabric.html" target="_blank">Dwell Studio: Vintage Plumes-Birch</a></div>Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com3tag:blogger.com,1999:blog-3001838737857025216.post-33856838785344844902012-01-05T20:55:00.001-05:002012-01-05T20:59:36.223-05:00Beets are awesome.I am getting old. No, I am not saying this because I am knocking on 30's door. And no, it's not because I love to knit, watch Antiques Roadshow and drink hot tea at night. It's because I have grown to love beets. Until recently, the only other person I knew to have such affection for the ole <strong><em>beta vulgaris </em></strong>was my sweet little grandma. She went to town on those burgundy colored roots. She must have read in Prevention Magazine that they were a cure for something. But, as luck would have it, I have grown to love them just as much as she did, and when<strong><em> </em></strong>I get a hankering for those dirt-tasting little duds, I turn to my fave website, Epicurious, and find a new way to dress it. My last recipe was de-dang-licious. When I work with beets, I love using the different colors. They have red, golden, orange, white and red stripe...all types of jazzy colors.<br />
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<strong><em><u>Beet and Goat Cheese Salad with Pistachios</u></em></strong></div>
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from <a href="http://www.epicurious.com/recipes/food/views/Beet-and-Goat-Cheese-Salad-with-Pistachios-107426" target="_blank">Epicurious</a></div>
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Ingredients<br />
3 large red beets (1 2/3 lb without greens)<br />
2 large golden beets (1 lb without greens)<br />
1/4 cup minced shallot<br />
2 tablespoons fresh lemon juice<br />
3/4 teaspoon salt<br />
1/4 teaspoon black pepper<br />
1/4 cup pistachio oil (I couldn't find pistachio oil, so I just used olive oil.)<br />
4 oz soft mild goat cheese<br />
3 tablespoons salted shelled pistachios (not dyed red), coarsely chopped<br />
1 oz mâche (also called lamb's lettuce), trimmed (4 cups) (I just used arugula.)<br />
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Special equipment: a 2 1/2-inch round cookie cutter (without handle; at least 2 inches high)<br />
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Directions<br />
Preheat oven to 425°F. <br />
Separately wrap red and golden beets tightly in double layers of foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets. <br />
While beets are cooling slightly, whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a stream, whisking. <br />
When beets are cool enough to handle, slip off and discard skins. Separately cut red and golden beets into 1/4-inch dice and put in separate bowls. Add 2 1/2 tablespoons dressing to each bowl and toss to coat. <br />
Place cookie cutter in center of 1 of 8 salad plates. Put one eighth of red beets in cutter and pack down with your fingertips. Crumble 2 teaspoons goat cheese on top, then one eighth of golden beets, packing them down. Gently lift cutter up and away from stack. Make 7 more servings in same manner. Drizzle each plate with 1 teaspoon dressing and scatter with some pistachios. <br />
Toss mâche with just enough remaining dressing to coat and gently mound on top of beets. Serve immediately. <br />
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Cooks' notes: Beets can be roasted and diced 1 day ahead and chilled, covered. Bring to room temperature before using. • Molded beet salad (without mâche) can be assembled 45 minutes ahead and kept, covered, at cool room temperature. </div>Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-81231537632339134052011-11-14T18:34:00.001-05:002011-11-30T18:06:21.149-05:00Soup, Soup, SOUP...Tortilla Soup!It's officially soup weather! Well, in all the places north of us and approximately every 4-5 days when the weather dips below 75 in Gainesville. This time of year has always been one of my favorites. My mayonnaise white legs don't have to blind people in shorts and skirts! I can wear jeans and tights and no be sweating like a pig!<br />
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Tortilla Soup is one of the best, and I have a recipe that my sister and I have been using for almost 10 years now. It is a Crockpot recipe (can I get a HELL YEAH! for Crockpots), so you throw it all together in the morning and come home to a yummy smelling house.</div>
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<em><u><strong>Tortilla Soup</strong></u></em></div>
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4 chicken breast halves</div>
1 garlic clove, minced<br />
2 Tbsp butter<br />
2 14 1/2 oz cans of chicken broth<br />
2 14 1/2 oz cans chopped stewed tomatoes<br />
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1 Cup salsa (whatever hotness you can handle)</div>
1/2 Cup chopped cilantro<br />
2 Tbsp or more ground cumin<br />
Tortilla Chips<br />
8 oz Monterrey Jack or cheddar cheese, shredded<br />
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Sour Cream</div>
Avocados <br />
Lime juice<br />
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1. Cook, debone and shred chicken </div>
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2. Add minced garlic to butter in slow cooker. Saute.</div>
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3. Combine next 5 ingredients.</div>
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4. Cover. Cook on Low 8-10 hours.</div>
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5. When reading serve, pour soup in bowl. Top with crushed tortilla chips, cheese, sour cream, avocado and lime juice. Enjoy!!!</div>Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-39749119390074683552011-09-28T14:38:00.000-04:002011-09-28T14:38:12.537-04:00Looks fancy pants, tastes fancy pants, but you don't have to be fancy pantsHoly schmoly, rock and rolly. Do I have a recipe for you!!! When I was browsing through recipes on my epicurious app, I ran across this little gem and knew immediately that it would be scrum-diddly-umptious. Sausage...fennel....MUSHROOMS, oh my! I took a little creative license when proportioning out the ingredients (extra mushrooms, extra cream, extra cheese), and I halved the recipe since it was just Bo and I. You must try this. Seriously easy, and seriously yummy.<br />
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<a href="http://1.bp.blogspot.com/-aFnvg7ChpG8/ToNormaNLwI/AAAAAAAAAI0/rl-7g7w7Ixs/s1600/Tortellini+with+Italian+Sausage%252C+Fennel%252C+and+Mushrooms.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kca="true" src="http://1.bp.blogspot.com/-aFnvg7ChpG8/ToNormaNLwI/AAAAAAAAAI0/rl-7g7w7Ixs/s320/Tortellini+with+Italian+Sausage%252C+Fennel%252C+and+Mushrooms.JPG" width="239" /></a></div>
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<strong><u><em>Tortellini with Italian Sausage, Fennel, and Mushroom</em></u></strong></div>
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from <a href="http://www.epicurious.com/">epicurious</a></div>
Ingredients:<br />
1 tablespoon olive oil<br />
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped<br />
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled<br />
1 8-ounce package sliced fresh crimini (baby bella) mushrooms<br />
4 large garlic cloves, pressed<br />
1 tablespoon fennel seeds, coarsely crushed (put in baggie and hit with something hard)<br />
1/2 cup heavy whipping cream<br />
1 cup (or more) low-salt chicken broth<br />
1 16-ounce package dried tortellini with pesto filling or fresh tortellini with 3-cheese filling<br />
1 5-ounce package fresh baby spinach leaves<br />
1/2 cup finely grated Parmesan cheese plus additional (for serving)<br />
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Preparation:<br />
Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic and fennel seeds; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes. <br />
Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot. (DO NOT overcook the tortellini!!)<br />
Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add spinach; toss gently until spinach wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese. Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-83798298969746495782011-08-04T18:33:00.001-04:002011-08-04T18:34:30.502-04:00Gimme me some SHRUMP!Bo's family used to eat shrimp ALL THE TIME! His father was actually a shrimper (kinda like The Deadliest Catch, but kinda not), and the family ate shrimp about as many ways as Forrest Gump. As for me, the West Texan, shrimp was reserved for anniversaries, graduations, and if you were good, birthdays. It was kind of funny when Bo and I had our first conversation about shrimp. He told me it was an "everyday" meal for his family, and I really thought I had hit the jackpot! I knew these people must be loaded if they were eating this fancy dish for every meal!<br />
Anyway, one of the many perks of living in Florida is the abundance of seafood at your fingertips, such as fresh fish, scallops, oysters and my favorite fresh shrimp! I have been able to try many new shrimp recipes, but I have to say, these are two of my favorites. My firiend, Becca, specifically asked my for a "simple" recipe, and it doesn't get much easier than these two recipes!<br />
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<div align="center"><strong><em><u>Linguine with Shrimp Scampi</u></em></strong></div><div align="center">by <a href="http://www.barefootcontessa.com/">Ina Garten</a>, 2002</div><div align="center">found on <a href="http://foodnetwork.com/">foodnetwork.com</a></div><div align="center"><br />
</div><strong><em>Ingredients</em></strong><br />
Vegetable oil<br />
Kosher salt<br />
3/4 pound linguine<br />
3 tablespoons unsalted butter<br />
2 1/2 tablespoons good olive oil<br />
1 1/2 tablespoons minced garlic (4 cloves)<br />
1 pound large shrimp (about 16 shrimp), peeled and deveined<br />
1/4 teaspoon freshly ground black pepper<br />
1/3 cup chopped fresh parsley leaves<br />
1/2 lemon, zest grated<br />
1/4 cup freshly squeezed lemon juice (2 lemons)<br />
1/4 lemon, thinly sliced in half-rounds<br />
1/8 teaspoon hot red pepper flakes<br />
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<strong><em>Directions</em></strong><br />
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.<br />
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.<br />
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. <br />
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<div align="center"><strong><em><u>Roasted Shrimp</u></em></strong></div><div align="center">by <a href="http://www.barefootcontessa.com/">Ina Garten</a>, 2006</div><div align="center"></div><strong><em>Ingredients</em></strong><br />
1/2 pound large shrimp, peeled and deveined<br />
1/2 teaspoon kosher salt<br />
1/2 teaspoon freshly ground black pepper<br />
1/2 tablespoon olive oil<br />
1/2 tablespoon freshly squeezed lemon juice<br />
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<strong><em>Directions</em></strong><br />
Preheat the oven to 400 degrees F.<br />
Place the shrimp on a sheet pan and sprinkle with the salt and pepper. Pour the olive oil and juice over the shrimp, and roast in the oven for 5 to 6 minutes<br />
<div style="text-align: center;"></div>Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-78720245127327719312011-08-03T10:27:00.001-04:002011-08-03T10:34:51.066-04:00The "I'm sorry for being a b#tch" mealMy momma knows how to get her a man. Seriously, not just anybody can score a stud muffin like this...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-MYoz1vx0x1k/TjlSw2mXBlI/AAAAAAAAAIo/ivo0nIkA32Q/s1600/dad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="http://3.bp.blogspot.com/-MYoz1vx0x1k/TjlSw2mXBlI/AAAAAAAAAIo/ivo0nIkA32Q/s320/dad.jpg" t$="true" width="320" /></a></div>Of all the little gems of life advice my mother bestowed on me, one of the most valuable was the love that men have for ladies who cook. With a success rate of 98.7%, cooking a hearty meal can GET a man, KEEP a man, or in some cases, get your cute little behind out of the dog house. I am well aware of the last issue. In fact, just the other night, I had to employ my cooking magic powers to make up for being a horrible person to my lovely husband. Assuming I am not the only wifey that can get a little...let's call it moody...I thought I would be kind enough to pass along my "go to" recipe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EJQJ0grAflc/TjlXRLj271I/AAAAAAAAAIs/iPRYh6hB9M8/s1600/iphone+237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-EJQJ0grAflc/TjlXRLj271I/AAAAAAAAAIs/iPRYh6hB9M8/s320/iphone+237.JPG" t$="true" width="240" /></a></div><div style="text-align: center;"><a href="http://www.foodnetwork.com/recipes/boy-meets-grill/kathy-bakers-beef-tender-recipe/index.html"><strong><em><u>Kathy Baker's Beef Tender</u></em></strong> </a></div><div style="text-align: center;">from <a href="http://foodnetwork.com/">foodnetwork.com</a></div><div style="text-align: center;">(this is my FAVORITE beef tenderloin recipe of all time!!!)</div><br />
<strong><em>Ingredients</em></strong><br />
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2 pounds beef tenderloin (the butt end), tied with kitchen string<br />
3 cloves garlic, finely chopped<br />
Salt and pepper<br />
4 tablespoons unsalted butter, cut into small pieces<br />
2 tablespoons Worcestershire sauce<br />
2 limes, juiced<br />
1/2 cup sour cream<br />
3 tablespoons prepared horseradish, drained<br />
Special Equipment: heavy duty aluminum foil<br />
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<em><strong>Directions</strong></em><br />
Prepare a heavy baking dish that is as close to the size of the beef tenderloin as possible by making an aluminum foil "basket" for it to sit in. It is very important to use heavy duty aluminum foil. Place 2 or 3 pieces of foil in the dish and put the beef tenderloin on top of it, leaving enough hanging over the edges of the dish to really wrap up the meat.<br />
Rub the garlic over the entire tenderloin and season well with salt and pepper. Sprinkle the butter pieces evenly over the beef. Drizzle with Worcestershire and lime juice let marinate in the refrigerator for at least 3 hours.<br />
Adjust the oven rack to the highest position and preheat the broiler. Place the pan right underneath the broiler and broil for about 8 minutes. (It will look like the flames are burning or touching the meat, but that is fine). Carefully pull the pan out and turn the meat over. Broil for another 5 minutes or until cooked to desired doneness. (When the meat is done under the flame it will look like it is burned, but it's not). Wrap it up very tightly in the foil and let it sit and continue to cook inside the foil on the kitchen counter for about another 1 1/2 hours.<br />
Whisk together the sour cream and horseradish and season with salt and pepper. Slice the meat and serve with sour cream mixture on the side.<br />
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<div align="center"><em><strong><u>Dill Fingerling Potatoes</u></strong></em></div><div align="center"><a href="http://www.barefootcontessa.com/">Ina Garten</a>, 2009<br />
found on <a href="http://foodnetwork.com/">foodnetwork.com</a></div><em><strong>Ingredients</strong></em> <br />
<br />
2 tablespoons unsalted butter<br />
1 1/4 pounds fingerling potatoes, rinsed but not peeled<br />
1 teaspoon kosher salt<br />
1/4 teaspoon freshly ground black pepper<br />
1 1/2 tablespoons chopped fresh dill<br />
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<strong><em>Directions</em></strong><br />
Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot.<br />
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<div style="text-align: center;"><strong><em><u>Roasted Asparagus with Hollandaise </u></em></strong></div><div style="text-align: center;">Shelby Neichoy</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><strong><em>Ingredients</em></strong></div><div style="text-align: left;">1 lb fresh asparagus</div><div style="text-align: left;">Olive oil</div><div style="text-align: left;">Salt and pepper</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><em>Directions</em></strong></div><div style="text-align: left;">Drizzle asparagus with olive oil and sprinkle with salt and pepper. Place heavy duty aluminum foil over grill grates and heat grill to medium high. Grill asparagus until slightly charred but still crisp. Serve warm and with hollandaise sauce if desired.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5grqcmi8B2Q/Tjlaur4IOOI/AAAAAAAAAIw/5qPweDMk_zA/s1600/iphone+239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-5grqcmi8B2Q/Tjlaur4IOOI/AAAAAAAAAIw/5qPweDMk_zA/s320/iphone+239.JPG" t$="true" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
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</div>Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com2tag:blogger.com,1999:blog-3001838737857025216.post-17756532496483843272011-07-27T21:43:00.000-04:002011-07-27T21:43:51.329-04:00Shands Rehab Chili Cookoff 2011 Champion!!I talk a lot of smack. I admit it. I am from Texas, and I AM PROUD!! We have the best people, the best landscape and by FAR the best damn food. While some other southerners (no specifics will be given) claim their chili to be the best, I stood my ground and challenged my co-workers to a cook-off. <br />
The night before the cook-off, I actually started getting butterflies. I knew I had a Texas reputation to keep. I struggled with the decision whether to make my mom's chili, which I have savored my whole life, or go with an award winning recipe from Terlingua World Chili Cook-off. After cooking both recipes, I ended up combining the two 3 to 1, Mom's to Terlingua. The stakes were high...bragging rights for me or a day I would never live down. When the winner was announced, and I heard my chili being called out...my heart swelled with pure Texas Pride!!! <br />
I will post both recipes. If you are going to cook just one, I would definitely go with Mom's.<br />
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<strong><em>Mom's Chili</em></strong><br />
2 lbs lean ground beef<br />
1 large onion<br />
Chili powder (A freaking lot. Like more than you think is natural.)<br />
Cumin<br />
Paprika<br />
Cayenne pepper<br />
Garlic salt<br />
Salt and pepper<br />
Tomato juice (I use Campbell's 64 oz)<br />
<br />
Dice onion. Put onion and ground beef in skillet. Add some salt, pepper, garlic salt and a little cinnamon (even though this is not in the ingredient list, Lebanese cooking always calls for a dash of cinnamon with beef.) Cook until meat is done. Drain on paper towels if necessary. Add chilli powder. Pour tomato juice over meat mixture. It will seem very juicy, but the tomato juice will reduce and get thicker. After it has cooked about 30 minutes re-season to taste. Add remaining spices to taste. Simmer for about 45 minutes to 1 hour. Freezes very well.<br />
<br />
<strong><em>Terlingua Chili from Margaret Nadeau 2005</em></strong><br />
Step 1<br />
2 lbs. course ground beef (chili grind)<br />
1 TBS Cooking Oil<br />
1 TBS Granulated Onion<br />
Add ingredients together and lightly brown meat<br />
Step 2<br />
Add:<br />
1 Can (8 oz) Tomato Sauce<br />
1 Can Beef Broth<br />
Cook for 30 minutes<br />
<br />
Step 3<br />
Add:<br />
1 TBS Light Chili Powder<br />
2 TBS Dark Chili Powder<br />
1 tsp Garlic Powder<br />
½ tsp Salt<br />
½ TBS Ground Cumin<br />
½ tsp Cayenne Pepper<br />
½ tsp Black Pepper<br />
1 tsp Chicken Granules (or 1 cube)<br />
Cook for 1 hour<br />
Step 4:<br />
Add:<br />
1 TBS Light Chili Powder<br />
1 TBS Dark Chili Powder<br />
1 tsp Paprika<br />
½ TBS Ground Cumin<br />
Add water if needed<br />
Leave covered and simmer for 30 minutesShelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com3tag:blogger.com,1999:blog-3001838737857025216.post-88146153249514359742011-07-27T08:25:00.000-04:002011-07-27T08:25:09.701-04:00Hello strangers...Hello again. I apologize for the delay in posts. Bo and I have been living without a computer for the past couple months. We got rid of our "pre-marriage" computers earlier this year and purchased our current computer in February. All of the sudden, it stopped working!!! I was so mad sinch the computer was only a couple months old. Anyway, figuring it was going to cost us an arm and a leg to get fixed, we were avoiding taking it to Best Buy for a diagnosis. I have been doing all the necessary internet stuff (ie email, facebook, Gilt Groupe shopping) from my iphone. But last weekend we got the courage to take the computer in for a work-up. After thirty-nine minutes of waiting for the geek squad (I am pretty sure they love that everyone has to wait on them, which is most likely a first for these guys.), "Ben" looked at us and said we were overprotected. Since we had been burned by viruses before, we were running two anti-virus programs. Apparently that is like wearing two condoms...they cancel each other out. So, the geek deleted one of the programs, and we are up and running!!! After all that time avoiding taking the dang thing in, it was fixed in two seconds. (This also reminds me of the time our heater "broke", and we had no money to get it repaired so we lived two winters shivering and shaking under blankets. Finally my mom came down, said she would pay for it to be fixed, and the heater guy said our pilot light was out...and he re-lit it for free.)<br />
All this to explain my abscence. (I feel like I am in college again, trying to explain to my prof why a project was not finished.) Anyway, I will try to make a meaningful post tonight. Toodles!Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-44855402386054064732011-05-01T19:46:00.001-04:002011-05-03T23:09:54.911-04:00Watermelon Mint Cucumber Margaritas: This is for ShannonLately, I have been working out. I know, I know...this doesn't sound like the Shelby you know (and love). However, it appears time is catching up, and my metabolism seems to be slowing down. In fact, if you were to conjure up a mental picture, "My Age" would be sprinting down a track, strong and steady, and "My Metabolism" would be the little, scrawny kid chasing after it (in vain), sweating and gasping for air. I digress.<br />
Anyway, I found that having workout buddies significantly increases my chance of getting my rear-end out of the kitchen and off of the couch. There are four of us (plus or minus 1 or 2 depending on the day) that meet to do interval and circuit training. I feel strong, empowered and in a constant state of soreness since we started. And even though it might be wrong, after all my hard work, I feel the need to reward myself every once in a while. One of my workout buddies, Shannon, shares my love of gardening. We chit chat about our various herbs and veggies and their progress. We got together the other night and Shannon made a killer mojito with her home-grown mint. Let's be honest, is there a better way to honor that lovely herb than to put it in a tasty cocktail? I think not. After our mojito night, I was inspired to use some of my herbs in a cocktail. After a long run on Saturday afternoon, I found this amazing recipe for a Watermelon Mint and Cucumber Margarita. Oh dear. Oh dear, oh dear. It was scrumptious. It was bright, refreshing and a lovely pink in color. I dressed it with a sprig of mint and slice of watermelon, which Bo promptly removed (but he would be lying if he said he didn't enjoy this fruity piece of heaven...he had three.) Here is the recipe, modified from a <a href="http://www.bonappetit.com/">Bon Appetit</a> recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-knftffNq6zc/TcDDdgwg9BI/AAAAAAAAAIg/2LqLFIHvAHk/s1600/blog.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="http://3.bp.blogspot.com/-knftffNq6zc/TcDDdgwg9BI/AAAAAAAAAIg/2LqLFIHvAHk/s320/blog.JPG" width="320" /></a></div><br />
<br />
<a href="http://www.bonappetit.com/recipes/2007/07/watermelon_cucumber_margarita">Watermelon Mint Cucumber Margarita</a><br />
<br />
1 1/2 cups 1-inch chunks rindless watermelon<br />
6 (1/8-inch-thick) slices English hothouse cucumber (I grated the cucumber for a more intense flavor)<br />
15 large fresh mint leaves<br />
1/2 cup tequila (silver or gold)<br />
1/4 cup fresh lime juice<br />
3 tablespoons Simple Syrup<br />
1 tablespoon Cointreau or other orange liqueur (such as Triple Sec or Grand Marnier)<br />
<br />
Place first 3 ingredients in medium bowl. Press firmly on solids with muddler or back of wooden spoon until mashed. (I squeezed it between my fingers...and it was fun). Strain liquid into a cocktail shaker. Pour in tequila, lime juice, Simple Syrup, and Cointreau, then add a bit of ice. Shake gently to blend. Pour into preferred glasses that have been filled with ice. Garnish with watermelon skewers and mint sprigs. Enjoy!!!Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-44853118653816691712011-03-17T22:21:00.000-04:002011-03-17T22:21:27.182-04:00This is for Karen G and Jenny G: Quick RecipeThe other day at work, I was chastised, scrutinized...almost ostracized for posting recipes that were said to be too "time consuming". I mean, I am busy. I have a full-time job, and as my mother always would say, "I don't sit at home, eating chocolates and smoking cigarettes" and planning dinner menus. (Okay, to be honest, I do sit at home, eating chocolates and sometimes planning extravagant dinner menus.) That's besides the point...I do work a lot, have two needy dogs and a neurotic cat, so there are many times I have less than an hour to plan and make dinner, and here is a fool-proof, go-to recipe!<br />
<br />
<div style="text-align: center;"><strong><u>Goat cheese and basil roasted chicken breast</u></strong></div><div style="text-align: left;">4 Split chicken breast, skin-on, bone-in <br />
6 oz Herberd goat cheese (or around 6 oz)<br />
8 nice-sized basil leaves<br />
Olive oil<br />
Kosher salt and pepper<br />
<br />
Preheat oven to 375 degrees.<br />
Place chicken on a baking sheet covered with foil. Loosen skin from meat of chicken, leaving one side intact. Divide goat cheese into 4 pieces and smear on top of meat, under chicken skin. Place basil leaves on top of goat cheese and replace skin. Rub olive oil over each piece of chicken and sprinkle liberally with Kosher salt and freshly cracked pepper. Cook for 35-30 minutes. Serve and enjoy!</div><div style="text-align: left;"></div>Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com3tag:blogger.com,1999:blog-3001838737857025216.post-66301210976198262272011-03-14T20:08:00.002-04:002011-03-14T20:13:29.607-04:00A YUMMY way to celebrate St. Patrick's Day!!Here's a fun, yummy way to celebrate St. Patty! Bo and I rented a movie set in Ireland Saturday night, so we decided to make an Irish-themed meal to go with it. I modified the Beef and Guinness Pie recipe originally published in <a href="http://www.gourmet.com/">Gourmet</a> (October 2004) and found on <a href="http://epicurious.com/">epicurious.com</a>.<br />
<br />
<div style="text-align: center;"><u><strong>Beef and Guinness Pot Pie</strong></u></div><br />
Ingredients:<br />
2 pounds boneless beef chuck, cut into 1-inch pieces<br />
2 tablespoons all-purpose flour<br />
1 teaspoon salt<br />
1/2 teaspoon black pepper<br />
2 tablespoons vegetable oil<br />
1 large onion, coarsely chopped<br />
3 carrots, sliced into 1-inch pieces<br />
3 garlic cloves, chopped<br />
4 tablespoons water<br />
2 tablespoons tomato paste<br />
1 cup beef broth<br />
1 cup Guinness <br />
1 tablespoon Worcestershire sauce<br />
2 teaspoons drained brined green peppercorns, coarsely chopped<br />
2 tablespoons fresh thyme, chopped<br />
Pie Crust (I use <a href="http://www.pillsbury.com/products/pie/refrigerated-pie-crust">Pillsbury</a>)<br />
1 large egg, lightly beaten<br />
1 tablespoon water<br />
<br />
Directions:<br />
Put oven rack in middle position and preheat oven to 350°F. <br />
Pat beef dry. Put flour, salt and pepper in a gallon ziplock bag. Add beef, shake to coat, then transfer to a plate. Heat oil in a wide 5- to 6-quart ovenproof heavy pot over moderately high heat until just smoking, then brown meat in 3 batches, turning occasionally, about 5 minutes per batch, transferring to a bowl. <br />
Add onion, carrots, garlic and water to pot and cook, scraping up any brown bits from bottom of pot and stirring frequently, until onion is softened, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire sauce, peppercorns, and thyme and bring to a simmer, then cover and transfer to oven. Braise until beef is very tender and sauce is thickened, about 1 1/4 to 1 1/2 hours. Cool stew completely, uncovered, about 30 minutes. If stew is warm while assembling pies, it will melt uncooked pastry top. (To speed up this process, I let the soup cool for 8-10 minutes and then filled my sink with ice water and placed pot in it. It reduced the cooling time substantially.)<br />
Put a cookie sheet on middle rack of oven and increase oven temperature to 425°F. <br />
Divide cooled stew among bowls. (You can use ramekins or any oven-safe dish. I used a <span id="goog_1784770281"></span><a href="http://www.williams-sonoma.com/products/le-creuset-oval-au-gratin-baker/">Le Creuset <span id="goog_1784770282"></span>oval gratin dish</a> and a bread pan). Roll out pie crust dough on a lightly floured surface with a lightly floured rolling pin into shape(s) of your chosen dish, adding an extra inch around for trim. Stir together egg and water and brush a 1-inch border of egg wash around baking dishes. Drape dough over dishes, pressing sides lightly to help adhere. Roll edges of dough up to make a pretty border. (At this point, I put one of them in the freezer for a quick meal down the road ;). Brush pastry tops with some of remaining egg wash, sprinkle with Kosher salt and pepper and freeze 15 minutes to thoroughly chill dough. <br />
Bake pies in preheated cookie sheet until pastry is puffed and golden brown, about 20 minutes. <br />
Reduce oven temperature to 400°F and bake 5 minutes more to fully cook dough. <br />
<br />
<br />
<div style="text-align: center;"><strong><u><a href="http://www.blogger.com/goog_1784770309">Chocolate Guinness Goodness (Pudding)</a></u></strong></div><div style="text-align: center;"><a href="http://www.epicurious.com/recipes/food/views/Chocolate-Guinness-Goodness-234304">from epicurious.com</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-OGJa2lQsopw/TX6ujemwQ4I/AAAAAAAAAIc/UsX0hIXPXQw/s1600/Guinness.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" q6="true" src="https://lh4.googleusercontent.com/-OGJa2lQsopw/TX6ujemwQ4I/AAAAAAAAAIc/UsX0hIXPXQw/s200/Guinness.jpg" width="150" /></a></div>Ingredients:<br />
8 large egg yolks<br />
1 cup sugar<br />
One 14.9-ounce can Guinness Draught<br />
3 cups heavy cream<br />
7 ounces high-quality bittersweet (70 to 72% cacao) chocolate, finely chopped<br />
Special equipment: Six 8-ounce old-fashioned glasses<br />
<br />
Directions:<br />
In large nonreactive mixing bowl, whisk together egg yolks and sugar. <br />
Open can of Guinness and slowly pour into 4-cup measuring cup, pouring down side of cup to reduce foaming. Pour half of Guinness (about 7/8 cup) into heavy-bottomed 3-quart saucepan. Add 2 1/4 cups cream and whisk to combine. Set over medium heat and heat, whisking occasionally, until bubbles just begin to form at edges. Remove from heat, add chocolate, and whisk until smooth. <br />
Slowly pour hot chocolate mixture into eggs, whisking constantly to prevent curdling. Return mixture to saucepan and set over moderately low heat. Cook, whisking constantly, until mixture thickens and coats back of spoon, about 15 minutes. (Pudding will look separated.) Pour into blender and blend on high for 1 minute. Divide pudding among glasses, leaving at least 1 inch of space at top of each. Cover with plastic wrap and refrigerate until chilled and set. <br />
Meanwhile, pour remaining Guinness into small saucepan and bring to boil over medium heat. Reduce heat to moderately low and simmer, uncovered, until reduced to 1 tablespoon, about 20 minutes. Pour syrup into small bowl and let cool. <br />
Beat remaining cream until soft peaks form. Add Guinness syrup and beat until combined. Divide cream among 6 glasses of pudding and serve.Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-67338250719490023132011-03-14T16:45:00.000-04:002011-03-14T16:45:27.993-04:00St. Patty's Day is almost hereI LIKE St. Patrick's day. Notice I didn't say love. It seems to me that some people are just obsessed with March 17th, and they look forward to it for months. I just haven't ever been into the whole green clothes, green beer, green teeth thing. There have been many times I haven't even known it was St. Patty's day until I was pinched. So, today at work, we got to talking about the 17th and our plans, etc. I asked if anyone knew why we acknowledge the day. No one could really give a good answer other than celebrating Irish heritage. So, curiosity got the best of me and I did a little research. Here it is in brief: St. Patrick (b. 387) was among the first Christian missionaries in Ireland. After escaping slavery in Ireland, St. Patrick studied the priesthood in Britain. Following his ordination as a bishop, he returned to Ireland to share the gospel. In his message, St. Patrick used the shamrock to explain the trinity. He devoted his entire life to preaching the gospel while having to live in poverty and endure much suffering. He died in Ireland on March 17, 461. <br />
So, there you have it. March 17th is not about green beer, silly clothing or getting drunk. What has become one of the most popular drunken days of the year was originally meant to be a celebration of the life of a pious man and his love for Christ. (Not to get on my soapbox, but with all these people trying to make the Christmas season into Happy Holidays...let's hope the day we are supposed to celebrate the birth of Christ does not take this turn.)<br />
If you are going to celebrate this Saint, make it be only a beer or two, and send a toast and prayer of thanks up to those missionaries who have gone before us and lead the way so that we may be able to know the love and goodness of God, Christ and the Holy Spirit.Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-36371729569141494182011-03-11T16:16:00.001-05:002011-03-11T16:18:02.008-05:00Morning's PleasuresSaturday mornings are for eating. They are for kissing and eating. They are for sleeping, kissing and eating. I can't wait to spend tomorrow's morning with Bo.<br />
As everyone is probably tired of hearing, Bo and I rarely get to wake up together. And as he is about to start a month of nights, it is going to be a long time until I get to snuggle with my bunny again. I am going to take full advantage of tomorrow and sleep, kiss and eat as much as I can. Last weekend I tried a new scone recipe and thought it turned out rather well. It was a merging of a couple recipes I found, <a href="http://www.bonappetit.com/recipes/2011/03/bacon_and_date_scones">one</a> from <a href="http://www.bonappetit.com/">Bon Appetit</a> and <a href="http://www.foodnetwork.com/recipes/ina-garten/strawberry-scones-recipe/index.html">one</a> from Ina Garten. I loved the idea of a salty and sweet pastry from the original recipe, but didn't have the two hours that it called for. So, this is what I came up with.<br />
<br />
<u>QUICK BACON AND DATE SCONES</u><br />
4 cups plus 1 tablespoon all-purpose flour <br />
2 tablespoons sugar, plus additional for sprinkling <br />
2 tablespoons baking powder <br />
2 teaspoons salt <br />
3/4 pound cold unsalted butter, diced <br />
4 extra-large eggs, lightly beaten <br />
1 cup cold heavy cream <br />
1/2 cup small-diced dates<br />
1/2 cup small-diced bacon <br />
<br />
Preheat the oven to 400 degrees F.<br />
In the meantime, fry bacon on a griddle or skillet until still tender and not crisp. Once cooked, place bacon on papertowels to drain excess grease. Reserve bacon grease in a heatproof container. You will use it later in the recipe.<br />
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the dates and bacon with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky. <br />
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper. <br />
Brush the tops with reserved bacon grease. Sprinkle with demetra sugar (or any sugar) and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-59246173860853314092011-03-11T10:13:00.001-05:002011-03-11T10:20:14.846-05:00Italian Hamburgers<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-UFbKOpbvgGg/TXo7kaoYLFI/AAAAAAAAAIY/1luuYl4j-VY/s1600/2011+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://lh4.googleusercontent.com/-UFbKOpbvgGg/TXo7kaoYLFI/AAAAAAAAAIY/1luuYl4j-VY/s320/2011+012.JPG" width="179" /></a></div>I am trying to branch out a little as far as my cooking goes. I am a bit embarrassed to admit it...and I am assuming the people who read my blog are my non-judging friends, but...I FOLLOW RECIPES!!! Oh the shame, the horror! As much as I like to think of myself as a creative force in not only the kitchen but life in general, I sometimes find it hard to stray outside of the lines when it comes to cooking. Now, don't get me wrong, you must closely follow BAKING recipes. However, when it comes to cooking, one must be gently pushed out of the recipe nest and make their own mark on dishes. What can I say? I have always been a late bloomer.<br />
Let me get to my point...this weekend, I tried to create a Shelby-ized burger recipe. I found inspiration from a picture in my <a href="http://www.bonappetit.com/">Bon Appetit</a> magazine (March 2011) and then researched a bit on the web for things I thought would compliment my thoughts. I found recipes from <a href="http://www.foodnetwork.com/">Food Network</a>, <a href="http://www.barefootcontessa.com/">Ina Garten</a> and <a href="http://www.bobbyflay.com/">Bobby Flay</a>. After all this, I came up with a delicious (at least in my opinion) <em><u><strong>Italian Hamburger</strong></u></em>. There are several steps and different recipes, but all are very easy and quick. <br />
<br />
<u>Hamburger patti, patty, pattie</u><br />
1 lb ground chuck (my butcher said it is a sin to use anything leaner)<br />
Worcester sauce to taste<br />
1 tsp Balsamic vinegar<br />
1 tsp Garlic powder<br />
Salt and pepper to taste<br />
<br />
Season the meat with all the remaining ingredients. Gently mix (fluff) with fork. (When working with ground meat, it is very important to not over mix, which can make it tough.) Divide meat into four portions. Gently form the meat into patties and make a thumbprint in the middle of each. (This helps the meat to keep its shape while cooking. If you didn't do this, the middle of the burger ends up much thicker than the outside). Grill the burgers to desired doneness. For the best texture and taste, I recommend medium, which will be pink in the center.<br />
<br />
<u>Parmesan Chips</u><br />
1 C shredded Parmesan cheese<br />
2 tsp flour<br />
<br />
Mix cheese and flour in bowl. Heat non-stick skillet over medium heat. Add a 1/4 C of cheese mixture to skillet and let cook until light brown on bottom. With a spatula, flip cheese and cook on other side for 30 seconds to 1 minute. Transfer to plate to cool.<br />
<br />
<u>Roasted Tomatoes</u> (from Ina Garten)<br />
6 plum tomatoes, halved lengthwise, cores and seeds removed <br />
<br />
2 tablespoons good olive oil <br />
1 tablespoons balsamic vinegar <br />
1 large garlic cloves, minced <br />
1 teaspoons sugar <br />
1 teaspoons kosher salt <br />
1/3 teaspoon freshly ground black pepper <br />
Preheat the oven to 450 degrees F. <br />
Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature. <br />
<br />
<u>Fra Diavolo Ketchup</u> (adapted from recipe of Bobby Flay)<br />
1 Tbsp olive oil <br />
3 cloves garlic, finely chopped <br />
1/4 tsp red chile flakes <br />
3/4 C ketchup <br />
2 tsp finely chopped fresh oregano leaves <br />
2 tsp red wine vinegar <br />
2 Tbsp finely chopped fresh basil leaves <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Kosher salt and freshly ground black pepper </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">To make the ketchup, heat the oil in a small nonreactive saucepan over medium heat. Add the garlic and chile flakes and cook for 1 minute. Add the ketchup and oregano and cook for 2 minutes. Remove from the heat and stir in the vinegar and basil and season with salt and pepper. Transfer to a bowl and let cool to room temperature or cover and refrigerate for up to 1 day. Bring to room temperature before serving.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><u>Basil Mayonnaise</u> (adapted from Ina Garten)<br />
1 C mayonnaise <br />
<br />
10 to 15 basil leaves, chopped <br />
1 tsp kosher salt <br />
1/4 tsp freshly ground black pepper <br />
1 tsp freshly squeezed lemon juice <br />
1 Tbsp good olive oil <br />
1 tsp minced garlic <br />
<br />
Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.<br />
<br />
<br />
ASSEMBLY OF BURGER!!!! <br />
Now for the moment of truth:<br />
Take hamburger bun (I used a very soft one with no sesame seeds) and spread Fra Diavolo sauce on top bun and Basil Mayo on bottom bun. Place hamburger pattie on bottom bun, Parmesan crisp on top of that, then roasted tomato, and top with arugula. Put top bun on...and EAT!!!!!!! So delish!Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-48533525890647073442010-11-28T10:54:00.000-05:002010-11-28T10:54:48.511-05:00A good website for travelOne of my favorite travel websites is <a href="http://budgettravel.com/">Budget Travel</a>. It has fantastic deals and good travel tips and articles. Last year, Bo and I were able to travel with my parents and sister-in-law to Ireland for 699! That included round-trip airfare, six nights accomodations (in a 3 bedroom townhouse with marble countertops) and a rental car. The trip was one of my favorites.<br />
Anyway, I was browsing through their website and found <a href="http://budgettravel.com/bt-dyn/content/article/2010/11/10/AR2010111005589.html">this awesome article</a>! It talks about the world's most unique hotels. I want to go to Hotel Kakslauttanen in Finland!!! What about you?Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-91189002989256378062010-11-28T08:47:00.004-05:002010-11-28T09:02:03.890-05:00A little touch of Tuscany<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My precious parents have never thought I was too old to receive souvenirs from their awesome vacations. I am pretty sure I get just as excited as they do for them to explore new and exciting places so I can open a package a couple weeks after and find my trinkets and goodies. Different trips bring different gifts, and their recent trip to Italy did not disappoint. Bo (who is beginning to understand the benefits of mom and dad's trips) received a beautiful alligator wallet with his initials, and I got some beautifully intricate gold earrings. Mom, being a fellow foodie, sent us some <em>authentic</em> limoncello and aged balsalmic. My mouth started watering as soon as I opened the package. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A couple of days after we opened the Italian getaway package, Bo actually had an entire weekend off from work (this happens once in a blue moon). So, we decided to put together a little backyard patio in order to take advantage of our last year here in beautiful Florida weather. Over the next few days, we poured and shoveled loads of rocks, dug and planted several flowers, and strung Christmas lights until our little hearts were content. In the end, we had a beautiful place to sit, relax and reminisce. With all the goodies I received from my parents Italian trip and the inspiration from our Tuscan patio, I thought it only appropriate to cook an Italian-inspired meal, drink wine, sip limoncello and listen to Italian music (I like to go all out and make everything perfect...almost to a fault.) So we dined and wined and had one of the most memorable nights...our little 3 hour trip to Italy.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-64108840638029870312010-10-18T21:26:00.000-04:002010-10-18T21:26:37.312-04:00This is for Laurin...and KennyWay back when, when Bo and I were first married(we are old pros now), we were avid dinner party throwers. It was about making new friends, honing our skills as cooks, and most of all, having great conversations over several glasses of wine. For our first few parties, I really had no idea what to make for dessert. I have always been a cook but hadn't done much baking. So, I called my mom up and asked for a simple, quick AND delicious recipe. She gave me what has become one of my most famous dishes, RUM CAKE. <br />
<br />
CAKE:<br />
1/2 C chopped pecans<br />
1 box Duncan Hines Butter Recipe Golden Cake Mix<br />
1 small box (3.4 oz) Instant Vanilla Pudding<br />
1/2 C light rum<br />
1/2 C vegetable oil<br />
1/2 C cold water<br />
4 eggs<br />
<br />
GLAZE:<br />
1 C sugar<br />
1 stick butter<br />
1/4 C light rum<br />
1/4 C water<br />
<br />
Directions:<br />
Mix together all the cake ingredients and pour into a well-greased and floured (I use Baker's Joy) Bundt pan. Bake at 325 for 60 minutes.<br />
<br />
While cake is baking, make glaze. Combine all the glaze ingredients and cook 2-3 minutes on stove top, until butter is melted and sugar is dissolved. <br />
<br />
Once cake is finished baking, pour some of the glaze over cake while still in pan. Allow to cool for 10-15 minutes and then turn onto cake pedestal. Drizzle remaining glaze over cake.Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-44572824635979209482010-09-02T22:17:00.002-04:002010-09-02T22:19:00.001-04:00<a href="http://1.bp.blogspot.com/_PEsN4JYdEL8/TIBbCpqgu8I/AAAAAAAAAH4/oQZXV6B1ExU/s1600/IMG_4774.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/_PEsN4JYdEL8/TIBbCpqgu8I/AAAAAAAAAH4/oQZXV6B1ExU/s400/IMG_4774.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5512506045003512770" /></a><br />This is just a GREAT picture. (And I am beginning to miss my cutie nephew George!)Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-24389660108871590792010-08-28T22:28:00.007-04:002010-09-07T17:12:04.489-04:00Obsessions, lately.<a href="http://4.bp.blogspot.com/_PEsN4JYdEL8/TIBYkNExpTI/AAAAAAAAAHQ/6_H-qDQ70X4/s1600/IMG_3960.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://4.bp.blogspot.com/_PEsN4JYdEL8/TIBYkNExpTI/AAAAAAAAAHQ/6_H-qDQ70X4/s400/IMG_3960.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5512503322909713714" /></a><br />I have been dealing with some demons lately. Yes, they are the demons we are all faced with every few years, when a birthday arrives, or a friend seems so much more grounded and mature than you do (and you're thinking "We are young! Why are you so...mature?"), or even when your new co-worker starts saying that Nirvana is classic rock! I have been feeling old lately. Maybe it's the start of the new school year, with all the streets crawling with "innocent" freshman. Anyway, I am not sure what is to blame for my obsessions of late, but I seem to be slipping more and more into my teenage years. Honestly, I feel like I am more like a giddy teenager now than when I was actually enduring those tumultuous years. I have been listening to Katy Perry's "Teenage Dream" and Eminem (what a hottie). I have been reading Twilight (Edward Cullen is like totally awesome). And I have been watching Gossip Girl, like OMG. Does this mean I am reverting to my teenage years? Am I going to wake up with acne and braces tomorrow? Or I am just trying to be forever young? Either way, I have to snap out of it. Bo has had enough, and he tells me that no matter how many times I play Usher's "OMG", he won't dirty dance to it with me. And no matter how much I gush about Edward Cullen, he tells me I should be more interested in David Sedaris. As we get older, is it necessary for our tastes to mature as well? Are we lying to ourselves? Are we cheating ourselves out of melodramatic fun? I say we should take advantage of our youth AND our age, allowing us to appreciate art and yet indulge in the shallow. Really, what could be deeper and more well spoken than Katy Perry's line, "California girls, we're undeniable. Fun, fresh, fierce, we got it on lock!" In any case, I hear 30 is the new 15.Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-86387336372792845512010-08-27T21:50:00.003-04:002010-08-27T22:36:47.974-04:00Music, latelyI haven't made a post on music in a while, and I apologize. I have heard some pretty great bands lately, but the artist that I am really stuck on is Lissie. If I was a singer, I would want to be her. She has a great, deep and almost raspy voice that is real (you know what I mean?). Bo and I are trying to play some of her songs and are having a little success. Maybe in a couple months I will post OUR video (which is usually recorded late nights in a bit of a haze). Anyway, I hope you guys enjoy this video for her song <em>Wedding Bells</em>. If you do, one of my other favorite songs is <em>Everywhere I Go. </em><br /><em></em><br /><object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/sN7igYKC3KU?fs=1&hl=en_US&rel=0"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/sN7igYKC3KU?fs=1&hl=en_US&rel=0" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object>Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-23629620401384844862010-08-25T19:11:00.003-04:002010-09-07T17:13:12.706-04:00I am...Dr. Neichoy's wife<a href="http://4.bp.blogspot.com/_PEsN4JYdEL8/THWnLRk3aNI/AAAAAAAAAG4/sOAxyPx7XUc/s1600/Chief%27s+dinner+2010+006.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 180px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5509493531296098514" border="0" alt="" src="http://4.bp.blogspot.com/_PEsN4JYdEL8/THWnLRk3aNI/AAAAAAAAAG4/sOAxyPx7XUc/s320/Chief%27s+dinner+2010+006.JPG" /></a><br /><div>Life with a resident...oh how I could write a book. There are late nights, lots of wine, crying fests with friends, and the the dreaded trying to explain to EVERYONE that they don't understand. Can we plan vacations? No, not until we get the schedule at the beginning of the month. Can we make dinner plans? Yes, only if you can be satisfied with just me, if Bo can't make it. When we do have dinner dates with his resident friends, the majority of the dinner is taken up by talk about the day's surgeries and complications (however, Bo tends to be the one who tries to avoid these the most). My dinners are planned, but not started until I hear from him. And it always takes me a good 30 minutes after he gets home (and a good joke from him) to get over the fact that he hasn't been home for the past two hours that I have expected him. The longer the night is for him, the tipsier the night is for me. There are so many things I have learned. For one, I am more independent than I was before marriage. How many wives can say that? Number two, my husband is brilliant. Literally. He deals with life and DEATH every day, and yet, he is able to come home and play the guitar for me. </div><br /><div>Residency is a bitch. But the only advice I can give to future spouses of residents is to live for today. You can look forward to the end of residency and the beginning of a "real job", but your life is happening now and if you miss it, you can never get it back. </div>Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-46833801513087687672010-08-23T19:45:00.004-04:002010-08-23T20:57:11.765-04:00Thai (Tie, tye, Ty) FoodAs a cook (and in other places ;), I like to think of myself as experimental. Let's be honest, I was raised on Lebanese food punctuated with West Texas, home-grown goods. Whether I was eating Kibbi, grape leaf rolls, pork chops or good-ole Texas steak, I was always comfortable in the kitchen helping Mom prep the dishes. My twenties welcomed French food (merci Ina and Julia) and some dabbling in Italian (grazie Giada). However, there is one cuisine that sends shivers down my spine, freezes my spatula-holding hand, and causes ice cream-eating anxiety attacks, and that is...Thai food. So complex, so many ingredients, soooooo hard. HOWEVER, this weekend, with time and my hubby to boot, I decided to tackle the beast. So, I looked through one of my FAVORITE APPS, <a href="http://www.epicurious.com/recipes/food/views/Grilled-Salmon-with-Thai-Curry-Sauce-and-Basmati-Rice-14189">Epicurious</a>, and I found a recipe for <em>Grilled Salmon with Thai Curry and Basmati Rice</em>. The recipe was first published in (the now defunct) <a href="http://www.gourmet.com/">Gourmet Mag</a> in 1997. So we chopped, we cooked...basically we danced in the kitchen, and at the end of the day (night) we both took a bite,turned towards each other, smiled and gave each other a HIGH FIVE!!!! This recipe was DELISH!!!! Wowza. Here it is:<br /><br /><br />Ingredients<br /><br />For Rice:<br />1 Cup of basmati rice<br />1 1/2 cup of water<br />2 Tbsp of butter<br /><br />For Sauce:<br />1 1/8 tsp minced gingerroot<br />1 1/8 tsp minced garlic<br />2 1/4 tsp peanut oil<br />3/4 tsp ground coriander seed<br />1 1/2 tsp curry powder<br />1 1/2 tsp Thai red curry paste<br />1 1/2 tsp paprika<br />3/4 tsp ground cumin<br />1 1/4 Cups well-stirred coconut milk<br />3 Tbsp tomato puree<br />1 Tbsp soy sauce<br />1 1/2 Tbsp packed dark brown sugar<br /><br />For vegetables:<br />3 Cups finely shredded green cabbage<br />3/4 Cup julienne strips of seeded cucumber<br />3 Tbsp finely chopped fresh cilantro<br />3 Tbsp finely chopped fresh mint leaves<br />1 Tbsp soy sauce<br />3 Tbsp rice vinegar, not seasoned<br />4 six-ounce pieces salmon fillet<br />Olive oil for brushing salmon<br />1/4 Cup roasted peanuts, chopped<br /><br />Preparation:<br /><br />Make rice:<br />Preheat oven to 400 degrees (Fahrenheit that is)<br /><br />In a saucepan with an ovenproof lid bring rice, water and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep warm.<br /><br />Make sauce:<br />In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.<br /><br />Prepare vegetables:<br />In a bowl toss together all vegetable ingredients.<br />Prepare grill.<br />Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.<br />Put rice in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-82247513050092075972010-04-27T22:10:00.002-04:002010-04-27T22:28:32.379-04:00The State of Play: Rugby in America<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/iIP19nX_aRg&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/iIP19nX_aRg&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br />It is with a coin toss that the breath-taking action begins. A group of well-muscled men wrap their arms around one another in almost an embrace. It is not with love for one another but a precursor to a game that will most certainly be inundated with aggression and raw strength. It’s a battle. It’s a game. It is a game filled with tradition and passion. The sound of breath-taking hits (literally) and grunt filled scrums, drown the audience cheering for their favorite teams. It is the game of rugby, but in some countries, it is more than a game, it is a lifestyle, and at times, a religion. But it has yet to be accepted as a collegiate varsity sport in America.<br /><object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/uHW1K2LeQXE&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/uHW1K2LeQXE&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object><br />When examining popular sports in America, hardly any sport can tackle the phenomenon that is American football. Since 1965 professional football has ranked as the most popular American sport according to the Harris Poll, beating out number two, baseball, almost two to one. However, across the pond from the U.S. and around the world, another sport reigns supreme. Rugby, often referred to as a hooligan’s sport played by gentleman, has a following that spans nations and generations, and in at least one instance, has bonded a divided nation.<br /><object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/E9Ovkye6lac&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/E9Ovkye6lac&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object><br />But why has rugby not taken off in the States as it has in other countries? Some argue finance and others say nothing can beat the popularity of American football. The UK paper Wales On Sunday published an article examining the ties and financial differences between football and rugby. “American football and rugby union have always been intrinsically linked. Rugby union forms the basis of the multi-million dollar world of the NFL across the Atlantic… There is no doubt the NFL has left the game it originated from miles behind when it comes to professionalism, money and sheer show business” (“Union”, 2008, p. 16).<br />Kids in America can quote Yogi Berra no matter their age, most (but not all) can tell you which direction Babe Ruth called his shot. They know how much the highest paid football player makes, and they surely know the number one draft pick. Yet it is not until their mid-twenties do they even learn of the game of rugby. “Rugby… has not caught on in America in part because football is ingrained as the nation's sports. Organized American rugby competes against the cash-rich football industry from the youth level to the NFL” (Lewis, 2009, p. 1C). Similar to soccer, which continues to compete against the NFL for face time, rugby’s popularity worldwide is undeniable. According to the International Rugby Board, the governing and lawmaking body of rugby union, rugby’s World Cup is the third largest sporting event in the world, just behind the summer Olympics and soccer’s World Cup. “More than 2.25 million fans attended the 2007 Rugby World Cup and about 4.2 billion television viewers tuned in globally” (“Rugby”, 2009).<br />Even though the steps may be small, Americans who are loyal to rugby are making progress in promoting their beloved sport, and game’s impact on America continues to grow. Even though the US national team, the Eagles, is ranked 17 in the world and is considered a “second-tier” team “the sport is growing nationally. USA Rugby has more than 2,000 clubs and 65,000 players registered. More than 22,000 are classified as Teen Male players, ensuring the sport's next generation is prepared” (Lewis, 2009, p. 1C). However, in countries where rugby reigns supreme, kids play entry-level rugby barefoot at the age of four, tackling like Troy Polamalu, evading defenders like Barry Sanders.<br />Men’s rugby teams can be found in most cities across the country. These teams are composed of professional men who are willing to spend 3-4 evenings a week away from work and their family to be a part of a community of athletes. Most could be described as weekend warriors, some pride themselves on their party habits, but all identify themselves as rugby players. Besides the occasional weekend pick-up game of basketball, no other sport has this type of organized following.<br />The rugby community is small but passionate with deep ties and a common goal to increase the game’s influence in America. With the hard work of organizations such as USA Rugby and the US Collegiate Rugby Association, along with word of mouth support from players, small steps are being made toward increasing support and participation in rugby. Americans are slowly popping up in European leagues, such as the Super 14. An even larger number of foreigners are popping in up in American rugby leagues, most pursuing the prosperity that America has to offer but not wanting to let go of their roots. “Rugby people of several generations say the sport is taking off in the United States, with a 25 percent rise in registered players since 2005” (Vecsey, 2009, p. 19).<br />In just the past year, rugby has made a number of appearances in the country’s headline news. On October 9, 2009, the International Olympic Committee voted to re-instate rugby as an Olympic sport to be played in the 2016 Rio de Janeiro games. This was a huge step for the rugby supporters. 1924 was the last time the game made an appearance at the Olympics. In one of the most memorable rugby matches, the United States clutched the gold away from the French team on their home turf. The Sydney Morning Herald described the scene, “The Americans had their clothes stolen during a training session, and some were spat upon in the streets. A tall wire fence was erected inside the stadium to restrain the chauvinistic crowd baying for a French win. The American anthem was booed by a crowd of about 40,000 spectators. The American 17-3 victory led to further disruptive behaviour by the incensed spectators” (Zavos, 2008, p. 34). Rugby associations across the world look at the inclusion in the Olympics as a huge step for rugby globally. With the interest of Americans and their money, rugby could possibly become a more profitable sport. “Rugby has spent years trying to penetrate the huge markets of China, India, Russia and the Americas and now has the perfect tool” (Kitson, 2009, p. 13).<br />Even though the US national team, the Eagles, will be playing in the Olympics, their competitors will most likely have much more experience and practice time. It was not until 1995 that the International Rugby Board allowed players to get paid. Before that, the game was about pride for one’s country and the spirit of competition. Today, the salary of a rugby player can range anywhere between 100-650 thousand dollars. That salary does not include endorsements and bonuses such as New Zealand promising to “pay its players a $100,000 bonus for selection to the national team. Players also receive a share of the national team's revenue” (Lewis, 2009, p. 1C). In an article published in the New Zealand Herald, former All Black captain Stu Wilson talks about the consequences of the game being made professional, saying “back then players played for the love of the game whereas nowadays it is a career” (2010, sports section). However, in America, rugby players still play for the spirit of the game. “The U.S. team is composed of amateur players who receive small per diems from USA Rugby while competing at the highest level in one of the world's most popular and dangerous sports. Ranging in age from 19 to 35, the 33-man team is a microcosm of America, counting among its players is an Air Force lieutenant, college students, teachers, bankers, security guards and fathers” (Lewis, 2009, 1C).<br />USA Rugby believes there is a misconception across America that rugby is a game full of fights, whose players are missing teeth and can most likely be found at the bar imbibing more than a normal amount of beer and singing songs that would make any mother slap their heathen son. Unlike American football, where players are padded from almost head to toe, rugby players “dress for the game like soccer players, with no pads or protection beyond, sometimes, mouth guards and leather helmets designed to prevent cauliflower ear” (Crisp, 2009). Videos are swarming YouTube showing “rugby’s most brutal hits” and bloodied players screaming on the field. <br /><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/H8v-qZFVYnc&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/H8v-qZFVYnc&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><br />What American parent is going to want their little kid to be associated with that kind of aggression? And if America does start embracing rugby, how will the transition be from football hits to rugby hits. In an article published by Scripps Howard News Service, author John M. Crisp believes the transition would be a tough one, stating “Because behind the protection of high-tech helmets, shoulder pads, hip pads, knee pads, and so on, young American boys learn to think of their bodies as invulnerable missiles to be hurled sacrificially at a target without much consideration for the consequences. Therefore they never learn how to protect themselves on the playing field or, so the British rugby players reasoned, their opponents” (Crisp, 2009). But does more protective gear mean more protection? Crisp thinks not, commenting, “The fact is, if we really were interested in making football safer for the players, we would provide them with less protection, rather than more, which might encourage their natural instinct toward self-preservation to take over, much as it does in rugby.” (Crisp, 2009).<br />Even in Scotland, where rugby is the most popular sport, public health officials are questioning the safety of letting school children play rugby. In 2008, London’s Daily News published an article on the dangers of rugby for pupils, stating, “Scotland’s poshest schools were yesterday accused of putting children in unnecessary danger by forcing them to play rugby” and that “one of the nation's leading public health advisers, claimed teachers were encouraging 'aggressive, gladiator-style behaviour' that led to 'totally avoidable injury'” (Bugler, 2008, p. 33).<br />In my thesis, I would like to investigate through interviews, research and first hand account, the state of rugby in America. Why is it not profitable? Is it due to the set up of the game? Or is that American’s have already chosen their heroes in football players? What does it take to promote a sport? What would happen if American rugby became professional? Would the spirit of the game be lost as some say has happened with professional football? What are the statistics in injuries in football versus rugby? Are players more at risk because they do not wear any protection, or are they less likely to take such hard, out-of-control hits? What impact does rugby have on its players in their professional lives? Is there an underground “fraternity” that allows its members connections and privileges they may not have had without rugby.<br />Article I am proposing to write:<br />1. History of Rugby in America<br />2. The State of Rugby in America<br />3. The Beckham of Rugby<br />4. A Day in the Life of a Rugby Player (my first-hand account)<br />5. The Business of Rugby: How to make Rugby Profitable<br />6. The Future of American Rugby-from the Olympics and Beyond<br />7. Youth Rugby<br />8. Comparison of injuries in American Football vs. Rugby and/or American rugby vs. Foreign Rugby<br />9. Social Ties: Rugby as a FraternityShelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com1tag:blogger.com,1999:blog-3001838737857025216.post-26987920742427484932010-02-04T15:47:00.003-05:002010-02-04T16:50:26.422-05:00EntitledSo, here it goes...<br /><br />I was walking into Subway to grab a sandwich after a long morning of work. Out of nowhere, a lady, who was obviously in a rough patch of life, came up to me and asked if I could help her. I offered to buy her a sandwich, in which she gladly accepted. We walk in...the servers take her order...she starts YELLING at them that they are making the sandwich all wrong. The workers barely spoke English...the fight (and my awkwardness of being associated with this lady) escalated...much was lost in translation...and a final product of white bread with mayonnaise first, two pounds of pickles, no tomatoes, 6 banana peppers, 4 cucumbers, salt, pepper, and two slices of turkey was born--to be exact.<br /><br />Now, I don't mean to be cynical...but wouldn't it have been sufficient to just have ordered a plain turkey sandwich and said a simple thank you? hmmm<br /><br />Thank youShelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0tag:blogger.com,1999:blog-3001838737857025216.post-68371298368388758052010-01-30T11:09:00.003-05:002010-01-30T12:01:23.539-05:00I can't believe I am posting this GROSS story.I woke up this morning, and while my eyes were still shut, my ears perked up to the sound of a drip drop outside my window. It must be raining. I love the rain. I truly look forward to it, and ever since I packed my bags and moved from my childhood home in the desert of Texas, rain has gradually become more and more a part of my life. Gainesville has a rainy season, where it rains pretty much every day. In my tiny garage apartment in Houston, I would bundle up in a blanket and sit by the window watching the raindrops slither down. But it was during my time at Baylor that rain created the story that I am about to tell. I can't even remember if it was fall or spring, but after being cramped up in our dorms rooms all day, my friends and I decided to get out. It was the rain that precipitated a dashing game of mud flag football between a bunch of co-eds (okay, so maybe it was just my girlfriends. I just wanted it to sound like I hung out with boys in college.) We were only freshman (shout out to The Verve Pipe!) and we were about to gain a big lesson in checking out your surroundings before partaking in any spontaneous sports games. (To this day, this lesson has served me well. Just the other week, I was planning to dust off my old basketball and shoot a few hoops. Luckily, I "checked out my surroundings" and found out the court was actually sinking sand. Close call!) I digress...back to Waco...Next door to our chosen playing field was Brooks dorm. I was a beautiful old building, but after years of college kids running through its halls, Brooks' functionality and construction had begun to wither. Unfortunately, I think I have been out of college long enough to say this building has been torn down. It any case, when I was at Baylor, Brooks was where all the "smarties" lived...Okay, I am going to stop being polite and be honest...I am sure there were some exceptions, but Brooks was the DORK dorm. I am talking tape on the bridge of their glasses, pants above their belly button, and snort-filled laughter nerds. (Who probably own the banks that I am borrowing money from right now.) AS we were gleefully playing in the "mud" that day and with each play that was made, a stench began to waft into the air. I suppose we paused a moment to ponder the reason, but the energy and competition of the game got the better of us and we declined to investigate further. If you don't know me, I must let you in on a little secret. I have SKILLZ when it comes to full contact sports. (There should be a typing symbol for sarcasm). Anyway, in what <em>I</em> remember as a pivotal play in the game, I ran with the ball toward the goal line, pushing off a Tri-Delt and a Kappa, running over a Pi Phi and finally sliding past the line face first to take the score! My newly dyed red hair (anyone remember that?) was matted with mud and I had a little piece of mud pie in my mouth. But victory was mine. As I was doing my victory dance (my signature is the "shower" move, lather it up and wash it off!), I began to notice everyone inspecting their skin. Now, it was well known on campus that the dilapidated Brooks had been dealing with plumbing problems for quite some time, but it wasn't until our skin began to break out in rashes and someone mentioned the word "manure" that we realized what we had been so enthusiastically playing in. The game was over. We trudged back to Collins in silence. I am sure that we thought our lives were over. But in the end it all washed off of us. And the nerds got their revenge. They @#$% on us.Shelbyhttp://www.blogger.com/profile/06763168667766179704noreply@blogger.com0