Richard is one of my most favorite people in NWA. His heart is big, his words are encouraging and ladies he's available. He drops by our home "African Style" (unannounced) and my family is always so happy to welcome him. He works at the same company with Jonathan and has become a dear friend not only me, but my family. My mom and dad, sister and brother all know him and love him too. But he's MY First Friend.
The picture to the right was taken at the finish of the Branson 70.3 & Sprint race (l-r: Dirk, Richard, me and the Duck). Where else but Branson, MO do you cross the finish line and are greeted by a "Ride the Ducks" duck and Saloon girls? I had to get a picture of 1 and passed on the other. This was my 3rd triathlon and had it not been for his encouraging words, I may not have made it past my first. Thanks FF, you are the best!
Cooking and Eating through The Feed Zone readers...Welcome Richard!
***
Below are recipes as cooked by myself that come straight
from ‘The Feed Zone Cookbook. I gotta admit, since my BFF ‘becca Nimrod
mentioned it, I have been hooked on this book. The food is amazing and simple
to create. Plus, I’m a bit of a ‘rule follower’ so I like following the
recipes. And it sure beats the “food
guideline” that I have been following for the past year of BORING food. Lets
dig in.
Egg and
Chorizo Sandwich, page 48
Kitchen Action: So this one appealed to me because I
have done breakfast sammiches before. This one is interesting because it used
chorizo. Which I have not cooked with before. And I’m Hispanic! Meh.
Anyway, if you are looking for chorizo in the store, it is
near the refrigerated dough and yogurt. Makes no sense to me but that’s where
it is. Because I thought it would cook like a breakfast sausage, I made patties
out of it. When it hit the pan, the chorizo separated due to the fat and was
more like a chorizo crumble. Oh yea, this is gonna be good.
Lacking in pantry: nada
Additions/Substitutions or method changes: For ‘rustic
bread’ I used a loaf of neo-tuscan boule. Also added cheddar cheese and
cilantro that I had from the night before. On the poached egg, I actually like
it when the yolk is gooey and sopps up the bread. So good. The bread had chorizo, egg yolk, melted cheese
and cilantro in it. Oh wow…
What I’ll try next time: Make more of it! Once you
toast the bread, place the chorizo and egg on top. Its magic. Always good with beet juice (see below) and a
mug of freshly roasted TTR coffee.
How it scored (1 low – 5 high): 10. No really.
Beet Juice, page 113
Kitchen Action: I’m a huge fan of juice. I bought a Breville
Juice Fountain about 4-5 months ago and have been ‘on the juice’ ever since. My
favorite has always been apple-orange-carrot-ginger so trying a new juice was a
bit of an adventure for me.
Lacking in pantry: Nothing. After picking up beets and a few
other items from the Bentonville Farmer’s Market, we are set.
Additions/Substitutions or method changes: Subbed the apples for oranges because I had
oranges. A lot of oranges. Still tossed in 3 apples for sweetness but the gala
apples here are really small. Had to kick it up a notch. And few stalks of
celery because they were sitting in the fridge. What the hay!
Also, the only change I made was to make more of it. I am
not a fan of juicing daily just from a cleaning the machine and counters and
cabinets and floors perspective. So I juice weekly and fill a jug so I can just
pour it out as I need it.
What I’ll try next time: nada nada
How it scored (1 low – 5 high): 4.98. I give it a near perfect score because
it is a great juice and I can definitely notice a difference when drinking or
not drinking beet juice The 0.02 miss comes from the fact that the beet turns
your hands and your pee red. Sorry, had to subtract something for that.
No comments:
Post a Comment