“The road is long, we carry on. Try to have fun in the meantime” Born to Die
Yesterday (Sunday) we went White Water Rafting down Clear Creek in Idaho Springs with Raft Masters. Today I’m sore, happy, thankful, slightly jonesin’ for another trip. I fell out of the raft once, thanks to my brother-in-law. I don’t mind though. It needed to happen, otherwise there would have always been a fear about what it’s actually like to fall out of the raft. The second it happened I cursed out loud, and then made my way for the bank. Luckily, another raft was there to catch me and a wonderful young teenager and his father pulled me up and in. It’s in no way graceful looking being pulled into a raft after being ejected. Ya, it’s embarrassing but what can you do except keep enjoying the ride.
Just. Enjoy. The. Ride.
That’s what this burger is about. Enjoying the ride, the summertime thrills, the fun, the laughs, the love, the food. Oooohhhh the food. I always think winter might be my hips’ nemesis, but maybe it’s just any season that involves food.
This burger is easy to put together. I made 6 burgers out of two pounds of ground beef. The sauce is from Half Baked Harvest. Check her out.
2 lbs. Ground beef
4 Tbs. Of Special sauce
1 tsp. Cumin
1 Tbs. Chili powder
Salt and pepper to taste
Cheddar cheese slices for each burger
Fried egg for each burger
1 C. Water
1/4 C. Vinegar (white)
1/2 C. Orange Juice
1 6 oz. Can tomato paste
2 Tbs. Brown sugar
2 Tbs. Siracha
1 tsp. Cumin powder
2 1/2 tsp. Smoked paprika
1 tsp. Salt
1 large sweet potato run through a mandolin on thin slice. Lay potato slices onto foil and sprinkle with salt, lime juice (about 2-3 tbs.) and olive oil.
1. Heat sauce ingredients in a small saucepan on medium low heat, stirring frequently, for about 15 minutes.
2. Heat grill to about 400F, and cook potatos on grill for about 10-15 minutes over a low burner. Careful not to burn them
3. Make about 6 hamburger patties, and grill to liking. Top grilled burgers with cheddar cheese, and let melt. While burgers are cooking fry eggs over easy. You want a little run in the yolk.
4. Make burgers with mayo or miracle whip, special sauce, sweet potato slices, avocado, burger, egg and more special sauce. Don’t be shy with the sauce.
1 pkg. Pollock
1 red bell pepper
1/2 red onion
2 Roma tomatos
1 ear of corn, grilled and then kernels sliced off cob
Fresh ginger- 2 tsp to 1 tbs depending on taste
Miracle Whip or mayo to liking- as a dressing
Salt and pepper to taste
Chop vegetables and pollock and place in a medium sized bowl, add corn kernels, ginger and mayo/ miracle whip and mix to desired creamy consistency. Add salt and pepper to taste. Chill amd serve on chips, bread, in a sandwich, one could even add it to chilled spaghetti or curly pasta.
You have read that right, fairy bottle. I’m making it a thing. Yes, this is a tutorial of sorts for a fairy bottle. Put your wishes in it, catch those invisible fairies… do fairy things, use it as regular home decor, or decide its a genie bottle and use it for your genie costume…
I picked up these super cute brass, vintage perhas, vases from a repurposed craft place here in Fort Collins, called Who Gives A Scrap FoCo. Then I grabbed some gold chunky glitter, corks and glitter embroidery floss-also from there- and an idea was born.
Fast forward to the how to:
I wiped the bottle down, then ran a line of tacky, clear drying, glue in a swirl up the vase. Then I sprinkled…no, drenched, the glue in gold glitter. Then I let it dry and clear coated it so it wouldnt fall off with Mod Podge. While that dried I made an embroidery floss tassel which I connected to the cork with some craft wire. I made a small hoop on one end for the tassel and then bent a 90 degree angle and pushed the straight end into the cork. Super simple and easily customizable. I also added, but it’s not shown, purple gems around the bottom, for that extra touch of fairy magic.
These are for my cupkeiki’s birthday coming up and a few will find their way to Germany!
It’s easy to understand how milk tea or Boba can become a quick obsession. My cupkeiki and I have become hooked. Yesterday we picked up purple (taro) tapioca pearls and Thai tea mix at our local international foods market (Rams Bazzar), and well…there is no more tapioca in our house. We’ve made a lot of Boba in the last 24 hours. Can you blame us though? It’s so delicious (and making it ourselves saves us quite a bit of money too).
For our Thai tea we used whole milk instead of sweet condensed milk, and added the brown sugar syrup we used on the Boba as the sweetner. It’s a lot less sweet than a traditional Thai tea, but still delicious and satisfying.
I tried a Strawberry Rhubarb Galette for the first time, from the farmers market here in Fort Collins the second week the market opened. It was from my favorite pastry shop, The Little Bird Bakeshop. It has been on my mind for over a month. The flaky pastry, the crunch of the sugar, the tangy sweetness of strawberries and rhubarb…it was heavenly.
Finally, last weekend I bought a bunch of rhubarb from the market, strawberries and puff pastry and decided to give it a go.
Being my toughest critic, I can say this recipe has won me over. I’ve made it twice now, and both times I decided I could eat 100 of them and be as happy as a clam.
Of course, serving Galettes with a stiff whipped cream makes it that much more exciting. Not necessary, but well worth it.
And, serving them on your great grandmother’s fancy dessert plates makes it kind of special.
serves: 9 mini galettes.
1 Sheet puff pastry, thawed and cut into 9 equal sized squares
1 C. Strawberries, sliced
1 C. Rhubarb, sliced thin
2 tsp. Ground cinnamon
1Tbs. Arrowroot Powder (or cornstarch)
1/8tsp. Course Sea Salt
Course Sugar for sprinkling
Whipped Cream for serving on the side
On a lightly floured, clean work surface, thaw and cut pastry into 9 equal squares
Preheat oven to 400F.
In a medium sized bowl, combine strawberries, rhubarb, sugar, arrowroot powder, cinnamon, and salt. Stretch each pastry square a little, lay flat and place a large spoonful of fruit mixture into the middle of the pastry. Fold over and crimp the edge making a circle around the fruit mixture.
Lay your pastries on a cookie sheet lined with parchment paper, slippat or the shiny side up of aluminum foil. Brush edges of pastry with melted butter and sprinkle with sugar.
If your oven hasn’t finished preheating, place pastries in the freezer until the oven is ready. If the oven is ready, bake them for 30-35 minutes, or until the pastry is golden and the mixture is bubbling.
Serve with a stiff whipped cream, or ice cream on the side.