Fred Astaire

Hello! After my New Year’s resolution of being a good blogger, I failed completely. But this time, I have a legitimate excuse!!!!

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Wait for it….

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Australian Cattle Dog Mix

Fred Astaire!

Australian Cattle Dog mix

My little Australian Cattle Dog mix

Meet Fred Astaire!

Dan and I have been talking about getting a dog, and after following Angel Paws Pet Rescue on Facebook, I found this little guy and fell in love.  We decided to foster him with hopes to adopt.

7 weeks old Finn the puppy at a Nevada Shelter

The first full day we had him, I fell ill with a 101 degree fever, and having an 8 week old puppy did not help at all. The first few days were rough, and we decided we were in no place to have an 8 week old puppy with no prior dog experience.  We let the rescue know we were going to look for another dog, but had to keep him for three days. Well, three days later and we fell completely, helplessly in love. We seemed to have forgotten how hard house training, biting and all around puppy craziness was. So we are now owners of this guy.

Australian Cattle Dog Mix

Silly puppy

We were told he was an Australian Shepherd, but pretty sure he’s an Australian Cattle Dog/Blue Heeler mix. I’m excited to see what he turns out to be! I am tempted to do a DNA test so I know what type of personality I’m in for! I’m sure I’ll be blogging a lot about raising a puppy and all the frustrations, but also post a ton of dog pictures! Who doesn’t love dog pictures? Especially goofy ones?

Australian Cattle Dog Mix

Backwards downward dog???

Australian Cattle Dog mix

Fred likes sticks more than walking

Australian Cattle Dog mix

Gotta keep this one away from the booze

Australian Cattle Dog mix

Seriously… This face…

I’ll post more later!

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Filed under Dogs, Fred Astaire

Meatless Monday

Have you seen the show Worst Cooks in America? I’m obsessed with it. I watched the first season, missed the second, and got caught up on the third when Food Network had a marathon on the other weekend (if you haven’t seen the “tofu/tufu” bit you should probably stop reading this and Google/Bing it right now. Don’t worry, this blog is going nowhere, I urge you to take the next 45 seconds and watch the funniest thing you will ever see regarding tofu).  The dinner that one of the final cooks made had a side dish made with cauliflower and a poached egg.  It looked amazing and I knew I needed to make it for Meatless Monday! The recipe called for porcini mushrooms, but I couldn’t find any, so I used crimini. Still tasted delicious. I had some trouble making my poached egg look nice, but I think it’s because I used a pot instead of a pan. Next time I’ll use a pan and try to make it pretty!

 

Roasted Cauliflower *From Worst Cooks in America

Ingredients:

  • 1 Cauliflower
  • Extra Virgin Olive Oil
  • Himalayan Pink Salt
Fat Kid Confidential

Cauliflower. Mmmmm

Preheat the oven to 450 degrees. Slice the cauliflower into 1/2 inch thick slices and toss in olive oil and salt. Put on a baking sheet and roast for 10-15 minutes until the cauliflower is tender. While the cauliflower is roasting, start making the mushrooms…..

Fat Kid Confidential

Roasted cauliflower

Crimini Hash *taken from Worst Cooks of America

Ingredients:

  • 1lb Crimini Mushrooms
  • 3 tbsp Olive Oil
  • 1/2 cup White Wine
  • Pink Himalayan Salt
Fat Kid Confidential

Crimini Mushrooms

Start boiling a pot of water for the poached egg.

Put the olive oil into a pan and heat over medium-high heat and quarter the mushrooms. Cook in the mushrooms in the oil until golden brown and pour in the wine. Cook until the wine evaporates and season with salt. Remove the mushrooms from the heat and begin poaching the egg…..

Fat Kid Confidential

Sauteing mushrooms

Fat Kid Confidential

Mmmmm Mushrooms

Poached Eggs *taken from Worst Cooks in America

Ingredients:

  • Water
  • 2 Eggs
  • Splash White Vinegar

 

Fat Kid Confidential

Boiling water

Once the water reaches a boil, add in the white vinegar and reduce to a simmer. Carefully break an egg into the water and cook for about 3 minutes. Remove the egg using a slotted spoon and carefully dry on a paper towel. Sprinkle lightly with salt.

Fat Kid Confidential

Poaching egg

Fat Kid Confidential

Poached egg (not that pretty… Still tasty)

Put the cauliflower on a plate and spoon on mushrooms and top with poached egg. Enjoy!

Fat Kid Confidential

Delicious!

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Filed under Cooking, Meatless Monday, Vegetarian

Friday Treat

Last week Dan’s mom came into town and I thought it’d be nice if she came home to some freshly baked cookies (and I know Dan would never deny fresh cookies). I just received the new issues of Everyday Food and it included recipes for drop cookies. I had all the ingredients for the chocolate-pecan cookies, except for the pecans. I did have almonds though! Almonds would be a good substitute, right? Right! Sure! Why not? Dan and his mom loved them. Dan’s friends loved them. I didn’t get a chance to try them, but I think I’ll make them again in the future!

Cookie fixin’s

Chocolate-Almond Cookies *inspired by Everyday Foods

Ingredients:

  • 2 1/4 Cups All-purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon salt
  • 2 Sticks Unsalted Butter, room temperature
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Packed Dark-Brown Sugar
  • 2 Large Eggs
  • 1 Bag Milk Chocolate Chips
  • 3/4 Cup Slivered Almonds

Preheat oven to 350 degrees. Mix together flour, baking soda and salt in a bowl and set aside. Beat butter and both sugars until pale and fluffy, about 4 minutes.

Fat Kid Confidential

Pale and fluffy (enough)

Add vanilla and eggs and mix until combined. Slowly add in the flour mixture and beat until just combined. Using a spatula, fold in almonds and chocolate chips.

Fat Kid Confidential

Artistically adding in the almonds

Fat Kid Confidential

Chocolatey-almondy goodness!

Taking a small spoon, drop dough into ball forms on the baking sheet.

Fat Kid Confidential

So close to being cookies…..

Bake cookies for about 12 to 14 minutes, until golden brown on the edges. Let it cool on the sheet for 1 to 2 minutes, then transfer them to a wire rack and cool completely.

Fat Kid Confidential

Cookies!!!

Fat Kid Confidential

Tasty

Grab a cold glass of milk and enjoy!!!

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Filed under Baking, Cookies

Shin Ramyun

I work from home which is great in the fact that I can make my lunch everyday and I don’t have to bring leftovers to heat up in a microwave (not to say that I don’t do that all the time anyways). I’ve been craving ramyun for awhile, but we ran out a few months ago and finally replenished our stock on Monday. With the cold, gray, rainy weather we’ve been having lately, I thought the ramyun would be a great lunch the other day. I grew up eating Shin Ramyun, and it’s what I always go back to. The mix of the salty and the spiciness brings me back to my childhood and it’s my favorite thing to eat whenever I’m sick.

Shin Ramyun Pho Style

My parents always put an egg into the ramyun, and this time I thought I’d try to make it pho style with some veggies added to it, not just the dehydrated ones that come in packet. Though I have no qualms against those (ok, so I don’t think they’re actually that great (chewy if anything), but it’s second nature to put them in…)

Fat Kid Confidential

Mmmm, spicy goodness and and dehydrated vegetables

I chopped up the veggies and added them into the soup when I threw the noodles in. Bad idea, the noodles take much longer to cook than the vegetables. They came out really mushy and not that great. Next time I will definitely throw the bok choy and zucchini in at the very end when everything is already in the bowl. Other than that, this tasted amazing and I can’t wait to make it again!

Shin Ramyun with Vegetables

Ingredients

  • 1 Bag Shin Ramyun
  • 1 Bundle Bok Choy
  • 1/2 Zucchini
  • 1 Egg
  • 1 Handful Mushrooms
  • 3 Cups Water

Bring water to boil. Chop up mushrooms, bok choy and zucchini.

Fat Kid Confidential

Mmm.. Veggies

Pour in the spicy packet, vegetable packet and noodles.

Fat Kid Confidential

God’s gift to mankind

Fat Kid Confidential

Soupy goodness

When the noodles are cooked through to a chewy, not mushy but not al dente consistency, turn off the stove and add in the mushrooms and drop in the egg to let it poach. Pour everything into a bowl, add the rest of the veggies and enjoy!

Fat Kid Confidential

Shin Ramyun, my favorite.

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Filed under Korean food, Soup

Museum of Flight

This past weekend we went to the Museum of Flight with some friends. I was excited to check out the museum and try out my new camera. Dan used to go when he was younger, and our friend works at Boeing so it was great to get some inside knowledge and not just look at the planes. I enjoyed playing our with the camera, but I definitely have a lot to learn! I have a few books and now I’m just waiting for a free, sunny weekend to go out and explore.

Airplanes!

Airplanes!

More planes!

More planes!

Museum of Flight

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So... Many... Planes...

So… Many… Planes…

R2-D2 came for a visit

R2-D2 came for a visit

Inside a cockpit

Inside a cockpit

Rover!

Rover!

To outer space and back!

To outer space and back!

Boeing's old accounting books

Boeing’s old accounting books

World War II Plane

World War II Plane

World War II Plane

World War II Plane

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Space shuttle! Ok, so the training space shuttle... Seattle was next up on the list to receive the actual shuttle.

Space shuttle! Ok, so the training space shuttle… Seattle was next up on the list to receive the actual shuttle.

Air Park

Air Park

Cockpit on Air Force One. The last plane Vice President Nixon was on before he became President Nixon.

Cockpit on Air Force One. The last plane Vice President Nixon was on before he became President Nixon.

Old typewriter on Air Force One

Old typewriter on Air Force One

Doggie door on Air Force One

Doggie door on Air Force One

President Kennedy's office space on Air Force One

Air Force One

The Kennedy's

The Kennedy’s

Remember rotary phones??

Remember rotary phones??

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Filed under Seattle, Weddings

Weekend Review

This weekend was filled with lots of sporting events, girl time and food. We went to a Seattle Thunderbirds hockey game in Kent Friday night with some friends. It was fun to go to a game since we haven’t been to a sporting event since the Seahawks game for my birthday. Saturday I spent the day wedding dress shopping with one of my friends and we found beautiful ones at Dress Theory in Green Lake. We had time before our next appointment so we stopped in at Revel in Fremont. I’ve never been before, but I’ve heard great things. They describe themselves as “Urban-style Korean food”, but I found it to be a great mix of Northwest and Asian food. We shared an amazing pork belly monkey bread and I ordered the short rib rice bowl. One of my friends ordered a rice porridge bowl and it was delicious. I don’t think I could choose between the two next time! Saturday night I went out in Capitol Hill to celebrate my friend’s birthday, and I woke up Sunday morning realizing I was no longer 22. Sunday consisted of laying around, watching the Super Bowl and commercials, and eating homemade meatballs. It was a great weekend to start off February!

Seattle Thunderbirds

My hockey night treat. Fake cheese makes my knees weak.

Seattle Thunderbirds

Go T-birds!

Revel

Pork Belly Monkey Bread

Revel

Short Rib Rice Bowl

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Filed under Fremont, Restaurants, Weddings, Weekend

Meatless Monday

Happy Monday morning! I hope you all had a great weekend filled with Super Bowl eating and snacking involved! We’ve been craving tacos for awhile, so I decided to change up our normal routine and make them meatless tacos! They can also be vegan if you choose to leave the cheese off. It being a long Monday, I was in desperate need of some cheese….

Mmmm, Tacos… I was too tired and too excited to eat, so yes, that is a chunk of cheese instead of grated cheese on my taco…

Black Bean Tacos

Ingredients:

  • 1 Can black beans
  • 1/2 Onion, chopped
  • 10oz Mushrooms, sliced
  • 2 Tbsp olive oil
  • 1 Tomato, chopped
  • Lettuce
  • 1 Avocado
  • Tortillas (I like small corn ones)
  • Cheese (if preferred! Grated or not….)

Rice

Ingredients:

  • 2 Cups of rice, in whatever medium you choose to cook it (I use a rice cooker)
  • 1/2 Tbsp Cumin seeds
Meatless Black Bean Tacos, Fat Kid Confidential

We actually only used one can of the beans…

Start cooking the rice, and add in the cumin seeds and let the rice cook.

Meatless Black Bean Tacos, Fat Kid Confidential

Mmmm onions

Heat up the olive oil in a pan and saute the onions until they are about halfway translucent. Drain the black beans, then pour them into the pan with the mushrooms. Cook the mixture until the mushrooms have cooked through and keep the pan on warm until the rice finishes cooking. Once the rice is done, pile up the taco with rice, the black bean mixture, tomato, lettuce, avocado, cheese and enjoy!

Meatless Black Bean Tacos, Fat Kid Confidential

Vegan taco-filling goodness

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Filed under Meatless Monday, Mexican, Recipes, Vegan, Vegetarian