Tuesday, June 28, 2011
CHEESY TOURIST PHOTO 〈 √ 〉
WHERE RHUBARB GROWS IN PARKING LOTS AND EVERYBODY RIKES BIKES AND SMILES.
Wanna have a clean red meat dinner, go for BISON. Have it with some kale to move it through. YUMMY...FOR ME, No carbs if it's for din din. Nice with, brown rice or sweet potato for lunch? I'm just saying.
Crisp it up with a vegan butter bast, some Lemon thyme and Oregano from the garden and it's on.
READY SET GO
Tuesday, June 21, 2011
Friday, June 17, 2011
Thursday, June 16, 2011
Wednesday, June 15, 2011
Tuesday, June 14, 2011
In my neck of the woods, Inglewood is a place where you might get CUT. But this Inglewood, a new up & coming neighborhood in Calgary.
There you will find "the Knife Hipsters" I like to call'um.
KNIFEWEAR is the Premiere pro knife shop. These Boys ain't Fucking around, they know their shit and just as sweet as they wanna be. They even have their own custom line! Crazy. Thanks Guys!
I grabbed a couple stainless steals myself.
1316-9th AVe SE
Calgary, Alberta T2G 0T3
403 514 0577
Monday, June 13, 2011
Sunday, June 12, 2011
Friday, June 10, 2011
Thursday, June 9, 2011
Tuesday, June 7, 2011
Have it with Veggies or maybe a sandwich?
1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons red wine vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon bay leaves
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Chop up the parsley. Add parsley and garlic to food processor and push the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don’t find emulsification aesthetically pleasing with chimichurri.