Wednesday, June 15, 2011
WORDS TO LIVE BY
This is the outside of my new favorite cooler bag. I love it so much.
Bag next to Real Water, Alkaline it.
Tuesday, June 14, 2011
GETTING CUT UP IN CALGARY
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.
Knifewear
1316-9th AVe SE
Calgary, Alberta T2G 0T3
403 514 0577
Monday, June 13, 2011
BONFIRE ROASTED APPLES
So backyard bonfires in Calgary are the norm, the one I went to came with Roasted Apples stuffed with Raisins, Dates and Almonds EH!
Sunday, June 12, 2011
Friday, June 10, 2011
Thursday, June 9, 2011
Tuesday, June 7, 2011
STEAK CHIMICHURRI CURED ME
Have it with Veggies or maybe a sandwich?
CHIMICHURRI
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.
Monday, June 6, 2011
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