Monthly Archives: September 2013

Austin Weekend

Welp… I guess the Longhorns officially suck less. While they were busy winning on Saturday, I, on the other hand, was busy making poor life decisions that would render me somewhat useless until this morning. Thank God for espresso and Adderall. (And other things right now, but really, coffee + amphetamine salts= my answer to save the world today).

I’ll give you a recap of my poor life decisions, most of which involve copious amounts of cheese and margaritas, followed by a bit more cheese and Michelob ultras. I got to Austin on Thursday and was flying solo for the night. What I really wanted to do was put on my robe and order Fleming’s to my room–a nice little filet and cab for one, but somehow I still had some dignity at that point. So I decided to go the take out route…chips and queso from CVS and the nicest wine available from the Hampton Inn convenience store… it was an all around fail and I just woke up HANGRY the next day.

Dinner Fail. So ashamed...

Dinner Fail. So ashamed…

The next day I woke up, ready to conquer downtown Austin shopping and restaurants, only to find that there was a small monsoon happening in Austin. I figured I am basically waterproof, so I braved the rain. Fail #2. Tried walking home with a to go salad from Leaf. Fell 3 times. My salad was in some sort of biodegradable paper box with no bag, so it was going to suck in the first place, but sucked even more after it got rained on. Austin needs to chill with their tree hugging hippie sh*t. It’s annoying, and no, I don’t want paper, I want plastic.

Awful salad.

Awful salad.

Wet rat. Defeated. Only thing I had left at this point is that bottle of Zantac on the counter.

Wet rat. Defeated. Only thing I had left at this point is that bottle of Zantac on the counter.

Friday night was much better. We went to Parkside and it was delish. Started with Sav B and oysters and then went the light route for dinner. A nice ribeye with grilled onions and some other delicious accompaniments that didn’t matter at the time. Their French fries rocked and we left drunk and happy.

Delish Steak.

Delish Steak.

Crawford's Lamb Chops

Crawford’s Lamb Chops

 

 

Saturday was a general day of debauchery. Starting a day at Doc’s with two bad influences (No, I do not want a floater in my marg, it’s 11:30) was a wise choice of course. Had already eaten Cisco’s–see images below, but won’t pass up a fried pickle. They aren’t the best at Doc’s–mainly because I wasn’t willing to wait for them to cool, and burned the sh*t out of my mouth. Well, I’m officially bored with myself, and my coffee got cold, so I’ll just post the rest of the pics and make you jealous.

Fried Picks.

Fried Picks.

Photo Fail

Photo Fail

Docs1 briancraw

Solid gameday crew

Solid gameday crew

Sunday Scaries with my Cousins ;)

Sunday Scaries with my Cousins ;)

Much needed veggie detox dinner

Much needed veggie detox dinner

 

 

 

 

 

 

 

Parigi in Dallas is the ( . ) ( . )’s ….You know what I’m saying

Parigis rules. Anyone who likes good food in Dallas knows this. If you don’t then how do we know each other? It’s fancy enough that you would feel awkward in shorts, but not too fancy to where you have to have a reservation on a Monday night (usually). I went last night with my dad (ya, I’m super cool and live with my parents when I’m in Dallas for work). We called at about 8 to make sure we could get a table and went on over. They use all locally sourced ingredients and don’t f*ck around with anything that isn’t fresh. They have specials that change daily, and I always recommend getting one of those, but you can’t go wrong with the veal Milanese or the parpadelle that are always on the menu. We had a quick dinner and some nice wine, and the whole time I kept saying “DAD” really loud so that people didn’t think we were together. I tend to make solo dinners with my dad more awkward for the ones around us. I just don’t want anyone to think I’m into old dudes. Gross.

Veal Milanese with Chopped Arugula

Veal Milanese with Chopped Arugula

Blistered Shishito Peppers with Miso Aoli

Blistered Shishito Peppers with Miso Aoli

Grilled Halibut with Zucchini Ribbons and Cherry Tomatoes

Grilled Halibut with Zucchini Ribbons and Cherry Tomatoes

 

Bomb.com Mac ‘n’ Cheese

Make this today. Regret it tomorrow. Who cares?  So, when we were growing up, we didn’t have mashed potatoes and gravy with our turkey at Thanksgiving, we had mac n cheese. Up until about 10 years ago, my grandmommy would make it for all special occasions, and it was always the best. Well, 3 weeks ago, she passed away, and after her memorial we all talked about special grandmommy moments, and of course, being chubby mcfatso, my memory was of mac n cheese. When we were kids we boycotted it one year because someone told us there was mustard in it. Mustard is gross, and we were thinking ballpark mustard style mustard, so most of us passed on the mac. Now I realize that mustard was in fact her secret ingredient—but it was dried mustard powder, and it rocks. I now regret skipping out on the mac n cheese that year, and pretty sure I made up for what I missed after I made this recipe.

  • 1 box cavatappi—these are grown up squiggles and are,  in general, a badass noddle
  • 1 quart milk
  • 6 tbs butter
  • 1/2 cup AP Flour
  •  3 Cups grated      gruyere cheese (a lot of times this is marketed as fondue cheese)
  • 3 cups other cheese—I used 1.5 of white cheddar and 1.5      sharp 1/2 teaspoon freshly ground black pepper
  • 1 tsp. Ground mustard
  • ½ Cup shredded Colby jack cheese (for topping)
  • Dash of shredded parmesan.(For topping)

 

Cook your pasta according to the box instructions, subtracting one minute. Drain the pasta, but don’t rinse it. While you’re cooking the squiggles, heat your milk in a small sauce pan but just get it hot enough to melt things, do not boil it. If you boil it, you lose, and the cheese will taste gross. In another pan (a larger one) melt 6 tablespoons of butter. This is what makes mac n cheese so ungodly delicious—making a roux. Once the butter has melted, add the flour slowly, whisking with one hand while you pour the flour with the other. Cook over low heat for 2 minutes, stirring the whole time. While you’re whisking, add the hot milk with a ladle, a little at a time and cook for about 2-3 minutes,  until you have a sort of thick white sauce (gross). Turn the heat off and add all your cheese (except the toppings) and the mustard powder and some salt and pepper to taste . Once it’s all melty and gooey, add in the noodles and mix. Pour into a glass baking dish (greased with PAM), and sprinkle the last two cheeses on top. Put in a 350 degree oven til it’s all crunchy and delicious looking.

After adding in the noodles

After adding in the noodles

This takes a bit of time, but making the cheese sauce like this is totally worth it. Don’t be so lazy—consider the standing and whisking time part of your workout.

Close up of the delicious-ness

Close up of the delicious-ness