Corn dog-like Anticipation

What's that girls? You say you want corn dogs? This weekend is the Bolder Boulder, but more importantly the Boulder Creek Festival. Some people like the music, some the dance, others the art, but me? You ask, "What am I most excited about?" "Why- it'd be the corn dogs", I'd reply. And yes, I really am serious. So much so that I looked for a nice little anticipatory picture on the web, and I'd have to say, I couldn't find any that'd do them justice. So just you wait, I'm going to have the best corn dog picture after this weekend. And, well, if that doesn't excite you, I guess you can check out the other events. We're also looking for other fun and exciting things to do on this (possibly) long weekend. Although, I've never seen the ducks dumped into the Creek, I'm not so sure that is it. There is the Bicycle Village Boulder Bike Expo... but that might not be a good idea. I'm thinkin, maybe a little ride, a little hike, with a side of bar-be-que and some batting cages. Even an addition of a movie and a nice dinner could work well. ;) 

Salumi in Seattle

Go visit Salumi (Italian for Cured Meats) if you're ever in the Seattle area. It's seriously to die for. Two can split the meat/cheese platter with olives and bread and scarcely be able to finish all the meat on the plate. Check out their website if you're interested: http://www.salumicuredmeats.com/. And it you don't believe me, although, I can't imagine how you couldn't with such a tanatlizing picture, would you believe the New York Times? As their ham just made an appearance this month (you can view it from their webpage). This salvating plate I have shown has three cheeses (mozarella, some type of blue, possibly a rochefort, and a harder white cheese similar to an asiago). You also get 5 or 6 types of salami (must be the american in me). There's a pepper, a standard, a pepperoni, possibly a rosemary, a mole, and a lamb. What a shame those olives had to taint the plate ;), oh well. Hmm, as I maybe should get some work done I should probably stop fanatasizing about salami platters for $13 with orange and lemon-flavored (the lemon is better) canned San Pellegrino's. And why does Boulder not have a place like this? ... and on the hill so I could walk there for lunch. I think the closest we've got are Greek Gyros with the traditional rotating lamb meat. Maybe I'll just have to have that for lunch. :)

Sorry my feet aren't particulary appetizing

Starting the morning with a blog sounds like a good idea to me. So- on the first camping expedition we went this weekend (6 total: Pete, Me, Sean, Katie, Kyle, and Lorainna). I've always known I've loved my Keens, well, that is for the past, oh say, two months that I've had them. Not on purpose, I got to test them out in the Lost Creek Wilderness this weekend. My trusty Lowa's apparently deciding they'd much rather stay in my apartment for the weekend, stupid shoes. I also should report that my GoLite Feather sleeping bag was "friggen sweet", not to steal a quote from the Family Guy. I can report that the Keens were quite peachy, however, I wasnt on rocky terrain, as you can see. Well, the doggies (3 of them!) liked the trip, and I think so did the rest of us. Now I have to find time to somehow clean my sandals so they might appear bluish again. Look forward to a report this weekend of me eating a fantastic fresh-dipped corn dog at the Boulder Creek Festival this weekend!!!

Huevos Rancheros a la Aiken

Although I am not usually a fan of Huevos, when you get requests you give it a go. Ok ok - so Peter made the red chili sauce, but I did all the rest, even the eggs - and to my surprise- it actually tasted quite good. I'm not sure which is better though- the picture or the taste. A decent amount of credit should definitely go to the tomatillo salsa, which is from a Santa Fe cookbook- mm mmm. I just might post the recipe the next time I get access to it. That and the red chili sauce, as well- otherwise it's just a fried egg with some black beans, chedder and monterey jack cheeses, on a warm flour tortillla. That's right damn it- flour!