End of Times? 

Yesterday was another day of prophesied doomsday happenings. The poles were meant to flip, things were set to burn…babies crying, car horns in every direction as people fled the cities for safety, horses running through abandoned streets, kool aid being passed around in red solo cups-just trying to describe the perfect apocalypse movie set for you. 

I decided to join in the fun and create my own delicious and slightly unhealthy Doomsday Dinner. A bit risky when you only have a few hours to prepare. And it’s questionable if that is really where ones final hours should be spent-you know, in the kitchen…

Turns out, what I thought I was creatively concocting is a real dish called Poutine! Crispy baked french fries, with fixings on top. I went the nacho route and added shredded Mexican chicken, black beans and a homemade queso sauce. Oohhh, doomsday was set to be killer, hehehe. 

Alas, the end came and went, I slept soundly with a 4 year olds feet in my armpits and not so tiny snores from the said little person. Soundly. Like a baby. And this morning I woke up happy as a Lark, realized I had some extra working out to do from last night’s glutinous dinner, went to the farmers market and made breakfast. Whew. What a doomsday I had!! 

       Mmmm, homemade cheese sauce.

                               Hi, still here!
I think doomsday menus might just be a great idea. I wouldnt want that potential last dinner to be one of kale, brown rice, beets or the highest quality organic and free range meat. No, no, no. If you’re headed out, it should be with those foods you save for sad or angry days. Which actually for me means chocolate. I could make an entire meal of chocolate, the sun could come crashing to Earth and I’d never know, because chocolate was happening. Truth. 

Advertisements

Cubana in Colorado

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. 

Burger Ingredients:

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

Sauce:

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

Sweet Potato:

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. 

Directions:

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. 

Chilled Pollock Salad

This “salad” is a super easy summer snack, appetizer or dinner. I’ve done all three and can say that with confidence. 

1 pkg. Pollock

1 red bell pepper

1 cucumber

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.