Thursday, June 27, 2013

Wayne and Chase - Part 2


 Relaxing in the backyard







Skyping Megan in Australia



 Beer-can chicken for dinner



 Nice evening. . .great guys!



Wayne and Chase are off to Omaha, Kansas City and parts unknown
but are planning to be back in Pittsburg next week.

Stay tuned for Wayne and Chase - Part 3
 
 
 
 

Take Me Out to the Ballgame

Jim, Jeremy, Katy and I went to see the Royals play the Atlanta Braves on Tuesday evening.





 Santana is a great pitcher
 
 
 
 
Really loud Royals' fans!
 
 
 
 The Enemy. . .lots of Braves' fans were there.




 Love Escobar's socks



 Lookin' good on the big screen, Jeremy!







Slugger
 
 
 
 
Beautiful night for baseball. . .but we lost 4-3.
 
Thanks for the tickets, Jim!
 
 
 

Saturday, June 22, 2013

Wayne and Chase - Part 1

Wayne and Chase (Nick and Megan's friends from Melbourne, Australia) have been touring the U.S. and stopped by for a visit. We took them to see some attractions in Southeast Kansas.

 We stopped by the Carona Depot and Railroad Museum in Carona, Kansas.



















 Then headed to see Big Brutus near West Mineral, Kansas.



















 Had dinner at Cowboy Bob's in Asbury, Missouri, with our good friends, Kipp and Sally.



 Took a stroll down Broadway in Pittsburg to see the coal buckets on display.
 
It was a great day with two new friends. Check back for Wayne and Chase - Part 2!


Sunday, June 16, 2013

It's Father's Day


 Chuck's dad, Bill







 Rita's dad, Frank











Happy Father's Day!
 
 
 
 

Wednesday, June 12, 2013

52 Soups/Salads in 2013










 In addition to the fresh chives and basil, we added a little lovage.























 To the cooked pasta, add the eggs. . .



 and tuna. . .



 the ground mustard. . .



 the garlic powder. . .



 chives, basil and lovage. . .



 The final salad!




On a scale of 1 - 5, we rated Salad #21 Tuna Noodle Salad - 4.25


If you like tuna salad or tuna casserole, this is the best combo of both worlds in a cold salad. The only change we'll make next time (and there will be a next time) is to add more mayo as it was a little too dry. Other than that, we felt this is a definite winner.

By the way, we found this recipe using a free app we just heard about on TV the other day - Big Oven. In addition to having a gillion recipes, you can also put in leftover ingredients and it comes up with recipes. We entered tuna and pasta and this was one of the recipes it suggested. This app might be very useful.


Tuna Noodle Salad
(recipe from Big Oven app)

8 ounces penne or rotini pasta (whole wheat optional) cooked and drained (we used bowtie pasta)
4 eggs, hard-boiled and roughly chopped
2 cans (5 oz.) tuna fish or albacore (in water), drained
2 T. stone-ground mustard
1/2 t. salt and pepper or to taste (add a dash of red pepper for some kick)
1 t. garlic powder
1/8 c. fresh chives, chopped
1/4 c. fresh basil, chopped (we didn't use this much basil)
1/2 c. mayo (light/low fat works fine) or more, if desired

After the pasta has cooled for a few minutes, place in a large mixing bowl. Add all of the remaining ingredients and mix them together thoroughly with a large spoon. Make sure to break up any large chunks of tuna.

Chill the salad in the refrigerator for at least 10 - 20 minutes and serve.





Friday, June 7, 2013

OH, MAN!

Jack and Lee Ann gave us some fresh, homegrown strawberries and the ones that made it home were eaten over vanilla ice cream. After his first taste, Chuck's said, "OH, MAN!". . .


Thanks, Jack and Lee Ann. . .the strawberries were fantastic!
 
 
 
 

Sunday, June 2, 2013

52 Soups/Salads in 2013









 




 
 
 
 








 
































On a scale of 1 -5, we rated Salad #20 Lobster and Potato Salad - 4.00
 
We really wanted to love this salad since we spent so much on the lobster. It was good but not OMG, kick-you-in-the-butt wonderful. We thought the amount of lemon juice the recipe called for was too much and was overpowering. Next time we might use shrimp instead or maybe without any seafood and just make a potato salad. Also, be careful not to use too much dressing. It was good but those burgers were GREAT!
 
 
Lobster and Potato Salad
(recipe from Smitten Kitchen, "barely tweaked from Ina Garten")


Serves 6, generously (or easily more if among many sides)

1 1/2 pounds unpeeled small Yukon gold or fingerling potatoes
Coarse, kosher or sea salt
3 tablespoons Champagne or white wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced or pressed garlic
1 large or extra-large egg yolk, ideally at room temperature
Freshly ground black pepper
1/2 cup olive oil
1/4 cup dry white wine
3 tablespoons drained capers
6 scallions, thinly sliced (yielding about 1 cup)
2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
1/2 cup finely diced red onion
1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster
1 lemon
3 tablespoons coarsely chopped fresh tarragon or flat-leaf parsley

Cook the potatoes: Place the potatoes in a large pot and cover with an inch or two over water. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (A bamboo skewer is ideal to test them.) Drain in a colander, and let potatoes cool for 5 minutes. Cut potatoes into quarters or halves (or fingerlings into 1/2- to 1-inch segments) and place them in a large bowl.

Make the vinaigrette: Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper. Whisking constantly and vigorously, pour the oil in in a thin drizzle, ideally making an emulsion. Stir in the wine (if using) and capers.

Assemble the salad: While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. Reserve any remaining vinaigrette for later. Add the zest and juice of the lemon, the tarragon or parsley, and more salt and pepper to taste. Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Taste for seasonings and add more vinaigrette, if necessary.

Serve: This salad is especially good served closer to room temperature.