I'm super excited for this weekend as it will mark the first official trip of 2014 to the fine establishment that is the Rum-de-Gun Resort. Saturday's high is 64, so, outdoor-day-drinking, yay.
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Thursday, April 17, 2014
It appears that all clocks have broken this afternoon. It has been the longest day EVER. Where are you, Friday? They announced an early dismissal, which I'm sure will make that day go incredibly slow also.
I'm super excited for this weekend as it will mark the first official trip of 2014 to the fine establishment that is the Rum-de-Gun Resort. Saturday's high is 64, so, outdoor-day-drinking, yay.
Tonight we're making our second trip to a newly-discovered place with a great wing night, The Pour House on Derry Street (the nicer end of Derry Street, close to Hummelstown). They do 45-cent wings, and you can choose boneless or regular. The sauces I've tried are pretty good, and they have a decent draft beer selection too. I'm going to pretend that I didn't just eat wings last night. When I say I could eat them every day, I am not even close to kidding. I. Love. Wings. I had a salad for lunch; I'm also going to pretend that it wasn't covered in cheese, croutons, and ranch dressing. hashtag healthy.
I'm super excited for this weekend as it will mark the first official trip of 2014 to the fine establishment that is the Rum-de-Gun Resort. Saturday's high is 64, so, outdoor-day-drinking, yay.
Wednesday, April 9, 2014
I'm not sure why I always feel the need to start my posts with comments about the weather, but what a beautiful spring morning it is! Spring is definitely my favorite season, because it leads into my second favorite season, Summer, both of which are prime outdoor-drinking seasons, my favorite hobby.
We had our first outdoor volleyball scrimmage last night, against our "rival" team...we played on sand courts, which none of us are used to, and they beat us 2 games to 1. We played a 4th game to 15, and they beat us that game too. I hate them. However, we played for an hour and a half, so I got to chalk up 90 minutes to my #1800minutechallenge spreadsheet, WIN!
I just want it to be the weekend already. Even though we have a ton of stuff going on, all of it is better than having to be at work all day. I get into these funks where I just REALLY hate getting up and going to work every-freaking-day. I mean, I'm never a huge fan of it, but some weeks I despise it more than ever.
I'm making the Pioneer Woman's baked ziti tonight, I'm sure it'll be delish. If I feel like it, I'll report back with pictures.
Wednesday, April 2, 2014
Cast Iron Love
Well, this morning's drive was quite miserable. After seeing 60-degree temperatures and sunshine yesterday afternoon, it was definitely NOT what I was expecting to see when I looked outside today. Screw you, April showers.
I made better-than-El-Rodeo chicken fajitas last night. I know it seems like I'm always saying how everything I cook is amazing; and, that's the end of that statement. It is. Here's what I did:
Heat 2 tablespoons-ish of canola oil in a cast iron skillet. The cast iron skillet is vital to the preparation of this dish. If you don't have one, get your ass to Bass Pro and buy one. I recommend Lodge brand. You're welcome.
When you get back from shopping, slice some boneless, skinless chicken breasts into strips, and place in a bowl or on a paper plate like I did because I don't have a dishwasher and attempt to use as little dishes as possible when making a meal. Sprinkle a few shakes of the following spices onto the chicken, and make sure it coats all of it: Kosher salt, black pepper, garlic powder, onion powder, Adobo seasoning, paprika, chili powder, and cumin.
Throw the chicken into the heated oil in the skillet, and cook for about 10 minutes. Do NOT overcook the chicken. I know that you're all terrified of serving undercooked poultry, but as long as it's not pink in the middle, it's perfectly fine. Trust me.
Remove the chicken from the skillet, and into the same skillet (for God's sake do NOT clean it), put some sliced bell peppers and onions. I used half a bag of "stir-fry pepper mix" I had in the freezer, along with half of a fresh onion, sliced. I added a couple shakes of crushed red pepper, but you could also include fresh jalapeno. You could really add whatever you wanted here, I kind of wished I had some mushrooms too. Dump a couple splashes of beer in with the veggies (I hope you picked up one of those nice Bass Pro Shops coozies while you were out), turn the heat up to medium-high, until the beer is almost gone, stirring frequently. Lower the heat to medium-low, add the chicken back in, toss around for a minute or two, and that's that.
Heat up a couple tortillas in the microwave for about 20-30 seconds, and add the chicken and peppers and whatever toppings you so desire. We didn't have any sour cream, but honestly it didn't really need anything, it was SO flavorful on its own.
Happy cast-iron cooking!
I made better-than-El-Rodeo chicken fajitas last night. I know it seems like I'm always saying how everything I cook is amazing; and, that's the end of that statement. It is. Here's what I did:
Heat 2 tablespoons-ish of canola oil in a cast iron skillet. The cast iron skillet is vital to the preparation of this dish. If you don't have one, get your ass to Bass Pro and buy one. I recommend Lodge brand. You're welcome.
When you get back from shopping, slice some boneless, skinless chicken breasts into strips, and place in a bowl or on a paper plate like I did because I don't have a dishwasher and attempt to use as little dishes as possible when making a meal. Sprinkle a few shakes of the following spices onto the chicken, and make sure it coats all of it: Kosher salt, black pepper, garlic powder, onion powder, Adobo seasoning, paprika, chili powder, and cumin.
Throw the chicken into the heated oil in the skillet, and cook for about 10 minutes. Do NOT overcook the chicken. I know that you're all terrified of serving undercooked poultry, but as long as it's not pink in the middle, it's perfectly fine. Trust me.
Remove the chicken from the skillet, and into the same skillet (for God's sake do NOT clean it), put some sliced bell peppers and onions. I used half a bag of "stir-fry pepper mix" I had in the freezer, along with half of a fresh onion, sliced. I added a couple shakes of crushed red pepper, but you could also include fresh jalapeno. You could really add whatever you wanted here, I kind of wished I had some mushrooms too. Dump a couple splashes of beer in with the veggies (I hope you picked up one of those nice Bass Pro Shops coozies while you were out), turn the heat up to medium-high, until the beer is almost gone, stirring frequently. Lower the heat to medium-low, add the chicken back in, toss around for a minute or two, and that's that.
Heat up a couple tortillas in the microwave for about 20-30 seconds, and add the chicken and peppers and whatever toppings you so desire. We didn't have any sour cream, but honestly it didn't really need anything, it was SO flavorful on its own.
Happy cast-iron cooking!
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