May 4, day 3 of our trip. The Guinness Storehouse where we learned how to (I do poorly) pour a Guinness. We are certified by Guinness to pour a draft. I accidentally did manage to leave those documents in the Castle Hotel in Dublin.
We recently took a trip to the UK. Ireland, England & Scotland. Since coming home, I’ve been trying to process exactly what we did and when we did it. I did keep fairly accurate video and photographic records which help me to place where we were each day. It was 23 days of seeing things, meeting people and not knowing what was going on at home.
I also did not drive for 23 days. I offered after the first week but was told not to worry about it. It took me most of a week to feel normal on the left side of the road and the left side of the car as a passenger. I would often find myself positioning my feet to brake, even though I had no brake.
Here’s a little video of some of our time in London. We had dropped the car off in Oxford and then took the train to London. We spent several hours bouncing around London with no real plan other than making it to London City Airport to catch a flight to Edinburgh later in the day. As you can see at the end of the video, We could not escape the US news.
Demolition of The Night Owl… R&K & Sons Construction…
1 dozen large hard-boiled eggs, peeled (place eggs in pot, fill with water 1″ over eggs. Bring to boil on medium heat then remove from heat and cover for 12 minutes. After 12 minutes, cool eggs with cold water to prevent over cooking.)
2 medium ripe avocados
1/4 cup homemade or olive-oil-based mayonnaise
2 tablespoons fresh lime juice
1 tablespoon honey
1/2 teaspoon smoked sea salt (divided)
1 tablespoon sriracha, plus extra for garnish
Cilantro leaves, for garnish
Slice eggs in half lengthwise.
Pop yolks from whites, and place in a mixing bowl.
Add avocado and mash together to eliminate clumps. (Can be made in food processor, if you prefer.)
Add mayonnaise, lime juice, honey, 1/4 teaspoon smoked sea salt, 1 tablespoon sriracha.
Blend well to combine all ingredients.
Add filling to a piping bag or plastic bag, and pipe into egg white halves. If no piping bag, spooning the filling in is just fine.
Garnish just before serving. To garnish, drizzle eggs with several drops sriracha (to taste), then top with a sprinkle of cilantro leaves and if desired, a dash of smoked sea salt.
Cost of project: about 10 bucks. Of course, these eggs would have been much better if I had used Happy Eggs from a Renaissance woman who lives life with 100% enthusiasm… but I was in a pinch.
Day 13 of hearing how despite all odds, Trump won the election. Day 13 of hearing that facts can also be alternative facts, news can be fake news, and “Frederick Douglass is an example of somebody who’s done an amazing job and is getting recognized more and more, I notice,” stated Trump at the kick-off of Black History month. In another attempt to get the bad taste out of my mouth, I once again crocked the pot. This time: Rosemary garlic beef stew. Not gluten-free.
Here’s what you need…
½ lb. (4 medium) carrots
½ sleeve celery
1 medium onion
2 lbs. red potatoes
2 Tbsp olive oil
4 cloves garlic, minced
1½ lbs. beef stew meat
Salt and pepper
¼ cup all-purpose flour
2 cups beef broth
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce
½ Tbsp brown sugar
½ Tbsp dried rosemary
½ tsp thyme
Dice the onion and slice the carrots and celery. Waterboard the potatoes well and cut them into one inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker. These vegetables are all different but through time have overcome their differences to be able to work together in a harmonious fashion.
Place the stew meat in a large bowl and season liberally, not conservatively, with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside or, if you like… detain it until such time as it has been thoroughly vetted. Use Extreme Vetting.
Heat the olive oil in a large heavy skillet over medium heat. Sauté the garlic in the hot oil for about one minute, or until soft and fragrant. Now that the meat has been vetted, add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side… BROWN is okay, really. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.
Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it’s okay. More moisture will be released as it cooks or after it has shown the proper paperwork.
Place the lid on the slow cooker and cook on high for four hours (or low for 7 – 8 hours). After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Serve hot as is, or over a bowl of rice or pasta or as I did, with made from scratch biscuits. Paprika was indeed used but no one knows how much.
Slow Cooker Chicken Taco Soup.
That’s right. Chicken Taco Soup… an excellent way to remove or at least partially mask the funkolicious taste of bullshit you’ve had in your mouth since noon on January 20, 2017. Made at home in my very own crock pot, this spicy winter treat is a combination of tasty ingredients provided by the forgotten men and women who produce tasty ingredients. Luckily, I was able to purchase these ingredients before any giant price increase on products that may or may not have been transported to the Piggly Wiggly via some huge wall source.
Here’s what you need:
- 1 onion, chopped
- 1 (16 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8 ounce) can tomato sauce
- 1 (12 fluid ounce) can or bottle beer
- 2 (10 ounce) cans diced tomatoes with green chilies, undrained
- 1 (1.25 ounce) package taco seasoning
- 3 whole skinless, boneless chicken breasts
- 1 (8 ounce) package shredded Cheddar cheese (optional)
- sour cream (optional)
- crushed tortilla chips (optional)
- Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
- Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired. Try to avoid diluting the entire recipe with liberal tears.
I have actually made this recipe (which I found on allrecipes.com) and found it to be excellent. Get to the store now before the price hike. Total recipe cost is about 22 bucks plus the next four to eight years of your life.