80’s in the House

Our USA mens national team qualified for the world cup. This is exciting, I mean, the fact that it was up in the air is depressing, but they did it. Now it’s only forward to Qatar.

We managed to watch a game at our local soccer bar which is always fun!

I also had a nice lunch with Uncle BK at the Michelin recognized Tuetano Taqueira in Old Town. The counter service restaurant has a large patio and the focus is on Birria. If you’re not familiar, Birria is stewed beef shoulder seasoned with cinnamon, cloves and chili’s, aka adobo, and it usually the plays a main role in a taco, or quesadilla. The restaurant is still trying to get it’s footing, but the food was delicious. A local magazine had an article praising the taqueira and highlighted their bone marrow birria taco, and yes, I ordered it.

The taco was full of deep flavor, rich and very messy. The liquid gold that is bone marrow added a layer of decadence to the taco. The tortillas, freshly made rounded the taco out, and were so good. But the scene stealer is their salsa matcha. More of a chili oil than a salsa, but you guys, it’s everything. I would have taken loads home, but the place is a work in progress, and something as simple as getting more napkins, which is very necessary when eating here, was a challenge. So I left the salsa slash chili oil behind, but I will be back.

We had an impromptu turnaround trip to Vegas. 80’s station, a favorite cover band of ours was finally playing after a long two years. So we made our towards Fremont Street for a Friday night of music.

We had the most delicious monkey bread at a restaurant in the container park. I tried to make it at home and it was a huge fail. This wasn’t a Pillsbury recipe you guys, and I don’t know what their secret is, but I will figure it out, probably going to have to go back a few more times to gather notes.

We ended the night listening to the 80’s station. We don’t need much to have the best time.

Vegas always delivers.

Twisty Pig

I don’t know why twisting bacon before cooking it changes the flavor and the texture, but it does and it’s delicious.

If you sprinkle some brown sugar on the bacon before cooking, you’ll never want bacon any other way again.

I actually made a little mixture of brown sugar, nutmeg, garlic powder and cayenne pepper then slightly dredged each piece of bacon in that seasoning before twisting. We may or may not have had this two nights in a row, paired with burrata and arugula.

We had a family day at the Galaxy game. We’ve been spoiled with amazing seats the last few times we’ve gone. I don’t know how we are going to adjust to going back to regular old seating.

Are anyone else’s children hooked on Turning Red? Ours are obsessed with one of the songs, they get home from school and go up to their rooms and belt it out. It’s also shower material. One minute it was all about Bruno and now it’s 4 town and birthday party decor.

I can appreciate a movie about PMS and a girls first period. Especially with a house full of females. Sigh, good times ahead.

The older two girls had a school field trip to the Opera. The school busses took them downtown to the Civic Center to see Romeo and Juliet in Italian. There were english subtitles so the kids could follow along. They were dropped off at school around 4:30 and didn’t get home until 10:00. It was a new experience for them and they had a great time. I can’t believe how old they are getting.

We wrapped up the week with an amazing USMNT game, a 5-1 win! The girls broke in the S’mores maker a couple of times, and we watched parts of the Academy Awards.

Did it win? We didn’t get that far.

Birthday Banana Cream Pie Semi-Fail

The birthday was a success. The pie, not so much.

The girls helped me fill 48 balloons for the birthday girl.

Possibly inhaling helium here and there.

I went back and forth on a banana cream pie recipe. I love watching Bon Appetit’s From the Test Kitchen Series. One of the chefs Chris does a segment called Reverse Engineering. The premise is… a fellow chef picks a recipe, I’ll use Gordon Ramsey’s Beef Wellington for an example. Chris gets to taste and touch the original dish but he’s blindfolded. Once he has an idea of what it is, he sets off to the store to grab the ingredients to make it. Back at the kitchen he attempts the first run, then he grades himself. He gets another stab at it, tasting the original, goes back to the store, yada yada yada. His third attempt is his final result. The chef that challenged him comes and compares the two dishes. Overall he does very well and it’s fun and I enjoy watching this experiment. Why did I explain all of this to you, well I chose his banana cream pie recipe. I figured his magnificent palate wouldn’t steer me wrong. His recipe had a twist on the original graham cracker crust recipe, he threw some salted peanuts to the mix. I decided to go for it, why not, peanut butter and banana goooooood. That was my first mistake. The peanuts completely over powered any graham cracker flavor. Good, yes, what I wanted, no. My second mistake was that the bananas weren’t ripe enough. I knew this while I was making it, the bananas weren’t banana-ee enough. I stood in the kitchen contemplating adding a little banana pudding mix to the vanilla pudding I had just made from scratch, then decided against it, that was my final mistake. Anyway, the end result was fine, did it taste like banana cream pie, no, did I love it? Also no. So, now we have a pie in the fridge that will most likely meet its demise in the trash later.

What lesson did I learn? Always trust your instincts!

Goes to show, just because I like a cooking show, doesn’t mean I will like the shows results.

I leave you with this absolutely amazing video. I die laughing every time I see it.

I wanted to take a minute to try and blog. I am sitting here trying to write and the only thing going through my mind is “we don’t talk about Bruno”. The girls are watching videos of…. I don’t know what, but that song hasn’t stopped. Today is an important day, it’s Shawna’s birthday. We are waiting to celebrate her, I made her a banana cream pie and she gets to eat it before dinner, as she wishes.

We wet out to dinner the other night to celebrate her and her mom’s March birthdays, the girls love going out and I love taking picture of them.

This video is titled “how to embarrass your 7 year old”.

If you are a fan of Top Chef, or Chef Brooke Williamson or just cupcakes….Brooke partnered with Sprinkles cupcakes and put out a dark chocolate cupcake with passionfruit filling. I was on top of that and brought us home a couple. Delicious!

Things have been busy, Averi started Karate. She seems to really enjoy it.

The girls made fluffy slime using this recipe.

And our feral cat. She is 3 now and I really thought she would grow out of her assholeness. Outlook not so good.

I can’t wait to let you know how the banana cream pie turned out. Fingers crossed. I’m off for birthday celebrating.

Summer Shrimp Spring Rolls

Each time I make these, whether I use avocado or switch it up and add fresh mango instead, I can’t believe how good they are. So deliciously fresh with the bright flavors of the herbs. I tell myself that I am going to put it on menu rotation. Then I don’t, because life… But that really isn’t a reason, so I will do better.

I found that prepping all the ingredients and assembling the rolls earlier in the day is the way to go. Cover with a damp towel, put them in the fridge and then dinner is literally waiting for you.

Chrissy suggests serving these with a Thai sweet chili sauce and a hoisin sauce. BUT, the key to these rolls is Mrs. Teigen’s peanut sauce. You see, this peanut sauce is one of the best I have ever had, and it’s super easy to make. You shouldn’t have these rolls without the peanut sauce, but you can have the peanut sauce without the rolls, you can have the sauce with anything. I find fingers pair well, cold noodles pair well and spoons definitely pair well.

Ingredients for Summer Rolls
4 to 6 red leaf lettuce leaves
8 medium shrimp, peeled (fresh or frozen (thawed))
salt
1 ounce Asian vermicelli or rice noodles
8 large or 16 small basil leaves
8 large or 16 small mint leaves
1 medium carrot, cut into 3-inch long julienne strips
1 avocado thinly sliced
8 (8-inch) round rice paper wrappers (you can find in most supermarkets with the Asian food)

Ingredients for Peanut Sauce

1/2 cup creamy peanut butter

1/4 packed light brown sugar

5 cloves garlic, minced

1 teaspoon finely grated fresh ginger

3 tablespoons soy sauce

1 1/2 tablespoon of Sriracha

1 tablespoon rice vinegar

If you are going to have the peanut sauce with the summer rolls, then start there. Add all of the sauce ingredients into your handy dandy blender or I like to use the magic bullet blender. After blending and tasting for seasoning, put it in the fridge until serving time. When that time comes, use warm water to thin the sauce to your liking.

For the Rolls:

Rinse the lettuce leaves and pat dry. Remove and discard the center ribs then slice in half so you end up with 16, about 3 inch long pieces. 

Fill a saucepan halfway with water and salt the water. Bring to a boil over high heat. Add the shrimp and cook until pink, about 2 minutes. Turn the heat to low, take the shrimp out of the pot with tongs or a slotted spoon and rinse with cold water, pat dry. Cut off the tails and slice lengthwise.

Place the rice noodles in the pot of still hot water to soften. Cook until soft. Remove and rinse in a colander under cold water. 

Create a workspace lined up with lettuce, herbs, carrots, avocado, shrimp and rice noodles. Fill a clean skillet or shallow bowl with warm water to soak the rice papers. Arrange a damp towel on your workspace. One at a time, dunk the rice papers into the warm water to soften. Remove from the water and run under cool water. They easily stick together, so the cool water is a good time to unstick them from themselves. Lay flat on the damp towel.

To assemble: place 2-3 shrimp halves pink side down about 1/3 from the bottom, layer over mint and basil, then avocado, then carrots, rice noodles, then lettuce leaves. Roll up like a burrito by pulling up the bottom, tucking in the sides, then rolling till the end. The rice paper will stick together sealing it shut. Repeat with remaining rice papers. 

If you aren’t serving these immediately, place them on a damp towel, and cover with a damp towel. They are fine hanging out in the fridge until you are ready. Serve with peanut sauce and Thai chili sauce.

Food and Music

I made a Thai Branzino recipe the other night and the results were so worth dicing 15 cloves of garlic.

The girls and I ran into our 99 Ranch Market for the fish, shrimp chips, pocky and green tea cookies… oh and a papaya that no one will touch but me. They don’t know what they’re missing.

I also found these rice crackers. I don’t know what they are called but from the picture we can guess.

I bought a variety pack for the girls, Shayne was the only taker and she loved them so we bought more.
This flavor (let’s call it chili) is really good. Not too spicy, sort of sweet….like a sweet and soy flavor with a tad of spice. Long story short, I need to buy more, I may have eaten them while the girls slept.

I also jumped on Dave Matthews Band tickets that went on sale Sunday, no hesitation. That is exciting, so very exciting. Kaili said that she wanted to go with us. I told her, the day she actually wants to listen to DMB, I’ll gladly take her to a concert. Then she followed up by asking me to take her to see BTS. The time is coming that we will be taking our tweens to a concert, what happened to these babies?

Speaking of music, I heard this song for the first time since, well before I had those babies, I am sure. I love Jason Mraz, I used to listen to this album every day.

Gouda and I watched the USWNT team win the She Believes Cup, and then the Galaxy won their season home opener.

Exciting soccer season ahead of us, I can’t believe it’s World Cup year. We are definitely wanting to watch a match in Vegas from the new downtown sports casino, who’s in?

Turning 45

Welp it happened, I woke up a year older. That night I had a dream, we had a new dryer delivered and I wasn’t sure if it was working because it was so quiet. That’s how you know you are middle aged, sigh.

The Friday before my birthday we had a fun night out with my brother and soon to be sister-in-law. We had dinner at Tahona Bar in Old Town. A Mexican place that I had been wanting to try. A Mezcal bar with a Oaxacan inspired menu.

I don’t much like Mezcal but I do like mole, so that is where we ended up.

If I remember correctly, I think the drink was called the Mexican Firing Squad, and that just spoke to me. Anyhow, it was smoky. Smoke on top of smoke and then some more smoke. So, if you like smoke, you will love this cocktail.

The food wasn’t bad, it wasn’t amazing either.

Coming from STAKE the night before, our expectations were high.

We started with some delicious guac.

Next, some grilled octopus over lentils and pipian mole, aka pepita mole. I don’t think we liked it much.

I ordered the mole trio.

Three potato rolled tacos in a trio of mole’s. Pipian, Negro and Coloradito. It was good, the reason I wanted to try the place. The sopes were good and everyone else ordered tacos.

The biggest problem was the service. Anyhow, been there and we don’t need to go back.

After dinner we walked across the street to the Saloon. We hustled for a pool table and then the nice girl just said we could have it next.

We played pool for the duration of the night. Met interesting people as always. The juke box was playing all the 90’s hip hop, surely a doing of the halftime show because these kids, barley 20 years old, had nothing but dope things to say about the music (side eye).

My girls spoiled me on my actual birthday.

We spent my twos-day and national margarita day at our local Mexican place. Good thing I am getting old because getting there at the early bird time saved us a looong wait.

We have never seen this restaurant as crowded as it was that night.

After dinner we went home, put on comfies and had cake and pressies.

Lemon cake with lemon cream cheese frosting for my cake.

And everything else I could want from, for those that I love the most.

Birthdays Part One {Good Food}

We celebrated both mine and my brothers birthday with the family adults last week. STAKE on Coronado is a chophouse that features aged American and Japanese Wagyu along with other prime cuts. That is kind of redundant because I think wagyu means simply, Japanese cow. But don’t hold me to that.

If I am being transparent, the price range is up there. I was worried that it would be hard to enjoy knowing how much everything cost. That was until I had my first bite of Japanese Wagyu, and then it all made sense.

We managed to get to the restaurant early and have a drink at the bar. I was getting cabin fever so It felt so good to get out.

The family trickled in and we were seated. Ordering a bunch of stuff to share, ahi poke, crab cakes, wedge salad, potatoes, duck and the Wagyu.

We each chose our preferred knife. I went with one made in Japan.

We chowed down while sipping local Syrah.

And then, we were introduced to the best bite of steak in the world.

That piece on the right my friends, was the most incredible bite of steak I have ever had. It was like butter. Rich, umami and intense steak flavor, with melt in your mouth marbling. I am now forever ruined because I know that the rib eye in the fridge will never compare to that bite of meat.

With barely any room for dessert, we persevered with some carrot cake and a lemon tort.

Then we toasted to another year around the sun.

Definitely a dinner to remember.

Speaking of things to remember. This book was so good.

I am not a huge Stephen King fan. I think I’ve liked one or two of his books, same with his movies.

This one however, is so good. We started by listening to the audiobook, but I couldn’t wait for the next road trip to finish it. So I picked it up at the library and finished reading it. I fell in love. I hope that they do it justice if they turn it into a series or a movie. I highly recommend it if you’re looking for a new book.

Sleepy Head Photo Dump

A while back, Averi was wanting me to take a picture of her asleep each night. Why? The brain of a then 6 year old is a puzzle. So, of course I did, when I remembered that is, and now I am ready to get the pics off of my phone.

Alas, we have a photo dump of Averi sleeping. Not exciting, but she will get a kick out of seeing this.

When I was looking for these, I found this one. Not asleep but newly awake. Gawsh look at that amazing hair and blue eyes.

Galentine’s Day

We don’t talk about Bruno, no, no no!

I don’t even have the girls today and that song has been stuck on repeat in my head all.damn.day. Have you seen Encanto yet? It’s cute, I enjoyed it and I enjoy it when it’s on. The girls like to watch all the You Tube families recreate that song, which I have to admit, always grabs my attention.

This one is my favorite.

But seriously, where do these people get the time to create these elaborate videos? I was asking Kaili, what do you think all of their neighbors think when they see them all singing and dancing in the middle of the street? Lol.

Sorry if you’re singing it all night.

How was everyone’s Valentines day?

We had a nice day. The girls made their class small valentine bags. Kaili gave them each a mini Kawaii Mochi squishy and candy. Averi gave them each a zipper fidget bracelet and candy.

I forced them to take kissy pictures.

I can NOT believe how big they are getting.

I will forever recreate these pictures, even if I have to fly across the world to surprise them in college just for a kissy face picture.

Babe got me some Adidas soccer slip on sandals, and lava filled dark chocolate Hershey Kisses that are so good.
For dinner, we got fancy and ate King crab legs and mushroom risotto on a towel in front of the television while watching Big Brother and Love is Blind 2.

Guilty pleasures all around.

Let me know if you want this mushroom risotto recipe, I took the easy way out and baked it.

Happy belated Lovers Days!