Sea World

 

Melissa and I got away for the weekend. We stayed in the Gaslamp district in San Diego. With no kids we went to Sea Word

Dave - Are these MY kids?

are these my kids???

Mormons Make HOT Werewolves

So the month of November flew by and I was planning on doing a post about when I dated the olympic volleyball player... but that will have to wait for another time. I just saw this totally hot picture of my friend and she has her hands all over Kiowa Gordon. Boy I wish I had my hands all over Kiowa Gordon... don't you. Ida has all the luck. Oh yeah she slept on the ground for 3 days to touch him. FOr those of you who aren't 14-16 thats Embry in New Moon. Embry is one of the Wolf Pack. Werewolf Pack. Smokin shirtless hot werewolf pack. Here's the kicker..... he's a totally sweeeeeeeet kid from Stephanie Meyers home ward in Az. That's right ladies he's not only hot, a werewolf (techincally shape shifter) but LDS, too. Does it get any better than that? If I were a few years younger I might have to stalk him.

I think it's so cool that I am way more of a groupie than any of my highschool students. It's even cooler that I am considering buying the Edward Barbie Doll to play with. OKAY OKAY OKAY i already bought it. Anyway reading is good. If a book can spurn this much chaos I think that's hot. I think Stephanie Meyers is H.O.T.

Ceviche

I stole that picture off the internet. http://chicagoist.com

But this is my recipie, so I'm not totally lame.

Marinade in a glass bowl overnight:

raw fish and/or shrimp chopped finely (about a handful and a half)
lime juice
lemon juice
orange juice
dash of ground oregano
finely chopped red onion

Then when you are ready to eat/serve drain off the citrus juices (save a little in case you want it saucy) and add:

1-2 chopped roma tomatoes
cilantro chopped
1 squeeze ketchup
El tapatio sauce to taste

I usually eat it with chips like a salsa. You might want to salt and pepper it also. Enjoy!

Suzie "helping" Dave find his lost puppy?....


Hemet East Siders- you shoulda seen his tats


Dr. Bishop Spencer Holtom as his very best.

The Halloween Party was a blast. I'll let Melissa tell all the stories.

If this Doesn't strike fear into your Heart I don't know what will...

Here's the gang. Some of them are mine. The gypsy, genie, and hamburger made out! They will be hopped up on sugar all the way until the new year.

Oh. My. Gosh.

This is the best salmon I have ever made. It might be the best salmon I have ever tasted. It combines some of my favorite flavors.

I loved the fish and the glaze. I put the glaze on the fish before cooking and after. I put the buttered glaze on my rice. I put the glaze on my vegetables. Then I licked it off the plate. When I started to lick the kids plates my husband said I was being gross. This from a man who thinks it's romantic to waft his stinky leftover fart with the bed covers... imagine.

I would have taken a fancy picture with my fancy new camera but it was all the way up in the cupboard so the kids won't get to it and I was WAY to hungry. But believe you me the plates looked so pretty. The pink of the salmon against the white of my corelle plate and the sprig of cilantro sitting on the top just right

My friend Matt gave me this recipie and he got it from Cooks Illustrated and I tweeked it a tiny bit.

Sweet Jalapeño Glazed Salmon:

INGREDIENTS:
1 C JALAPENO JELLY (I make it every year at Christmas and don't have that many friends)
1/2 C PACKED FRESH CILANTRO LEAVES AND STEMS
1 TSP GRATED FRESH LIME ZEST AND
2 TBSP FRESH LIME JUICE
2 SCALLIONS, CHOPPED
2 GARLIC CLOVES, MINCED
2 TBSP UNSALTED BUTTER
4 (6-8 OZ) SKINLESS SALMON FILLETS, ABOUT 1.25 INCHES THICK (I had salmon and something white... I think Rock Bass from San Felipe? I'm pretty sure it was fish)
SALT AND PEPPER


DIRECTIONS:
1. Process the jelly, cilantro, lime ingredients, scallions, and garlic a
food processor until smooth. (I used a blender)
2. Transfer the glaze to a small saucepan and cook over medium until just
bubbling (about 2 minutes). Measure out and reserve 1/4 cup of the
glaze.
3. Stir the butter in to the remaining glaze.
4. Use heavy-duty tin foil to make four 7×5 trays.(I had no idea what the
crap they were talking about, I covered the wire part of the BBQ with
foil and sprayed with Pam then slapped the fish on there.)
5. Coat the trays with spray oil.
6. Season the fillets with salt and pepper and brush each fillet well with
1tbsp of the reserved 1/4c of sauce.
7. Put the fillets on the trays.
8. Place the trays on the cooking grill.
9. Cook until the glaze forms a golden brown crust (6-8 minutes).
10. Flip the fillets, keeping them in the trays, and spoon half of the
buttered glaze over the salmon.
11. Continue to cook until the fish is done (opaque and flaky)
12. Transfer the trays to a wire rack, tent loosely with foil and let rest
for five minutes. Transfer the fillets to a platter, spoon the
remaining buttered glaze on top and serve.