|It's relavent. Trust me. |
Plus it's meat. On a stick.
Hey Mom and anyone else who accidentally reads this post. I hope you are having a fan friggin' tastic Labor Day weekend. This high holy of retail holidays has once again come and gone in a flash. This was the first year in a few that I didn't have plate full o' crap to do. So what happened this weekend? What awesomeness did I devour? Because holidays are like platinum Meal A Deal cards. You can eat anything and it is calorie free!
So SAGL was out traversing the rivers and woods to visit his sister (who I'm pretty sure doesn't exist - photo evidence isn't helping either SAGL. Just sayin'). And I was left to my own devices in our fair city of Minneapolis. Home renovations, eating and some behind the eyelid Netflix viewing dominated for a few hours.
Saturday was full of good natured volunteering for Lawyer. She basically owns all the marathons that happen in town and this week I was asked to man the missing persons booth. At the suggestion of just making an app for that she simply responded, "be there at 630am now and don't forget the cold cuts". And as perk for the lady runner's there are half naked firefighters greeting them across the finish line. Enjoy above.
I was not told my volunteer shirt would be pink.
So insisted that my colors were blush and bashful.
Just like Shelby's.
Apres my good will ambassadorship at the marathon, iMatt and myself sauntered up to Sister's bar where I devoured what was my last bacon cheeseburger with a fried egg of the Summer. And then just a few hours later I was again belly up to the bar to feast on a chicken parmesan sandwich.
I said sandwich.
Take your standard breaded chicken breast bathed in marinara sauce accessorized with a slice of mozzarella and slap it in between the cheeks of an soft egg bun. It was okay. Nothing to write home about. Just enough to take up some blog space.
|The actual photo of the sandwich was horrible. Just imagine me looking like this while eating it. Photo courtesy of the internets and Will & Grace.|
Later in the night I rendezvoused with a gentleman caller for some cocktails. I sampled Hendrick's Gin. It was good. But let's face it any bevvy on a hot summer night in the city is good. I almost rode by bike through Popeye's on the way home for some refreshments. I joke. I would have gone in.
Sunday was truly a funday. My little Jewish Princess Nadge came over for some french toast and bacon. I know you're judging me for having bacon twice in one weekend (plus serving it to a Jew). But when a Queen and a Princess want hog they get it.
Later after some prime Netflix Napping I was text threatened by Jeggings to get over to Camp Counslor's for some Slutty Slush. So after some car dodging on my bike I found myself in South(er) Minneapolis drinking the following:
Slutty Slush (aka Brandy Slush aka Mother's Milk)
2 C Sugar
5 C Water
2 C Boiling Water
2 Tea Bags
1 (12 oz) Can Frozen Lemonade
1 (12 oz) Can Frozen Orange Juice
2 C Brandy or Amaretto
In medium saucepan combine sugar and 5 cups water. Bring to boil. Cool. Steep tea bags in 2 cups boiling water for 5 mins. Mix all ingredients together (Camp Counselor uses a family heirloom ice cream bucket available at any grocery) and freeze.
Serve with 7UP, Sierra Mist or Ginger Ale. 2 to 1. Or as Black Kelly pointed out when I mixed my own cup, "you top it off with ginger ale! Not just a splash!".
While Irish Car Bomb (Jegging's sister) chased her little lucky charm around the yard (he's super cute - even has red hair) the rest of us soaked up the dimming Summer sun. Camp Counselor even went so far as to actually shop class her way in the garage and make an oversized Jenga set. I did not partake. I was in charge of my Slutty Slush.
Today was full as well. Ride around the lake. Quick hello to my former neighbors at Lund's Market (BOGO meat y'all!). And a delightful coffee break with my retail gal pal, FCubed (fast fun and friendly...you get it if you live here) at Common Roots. I did not eat but everything looked good. Including the waitstaff.
Tonight's menu includes some steak and salad. I feel a cleanse is needed after Saturday's binge. I'm trying a new marinade. I'm sure it's good. It's New York Times approved.
- 3 tablespoons coarsely chopped scallions
- 1 tablespoon peeled and finely chopped ginger
- 1 fresh jalapeño, seeded if desired, coarsely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon light brown sugar
- Zest of 1/2 lime
- 2 teaspoons lime juice
- 1 teaspoon sriracha or other hot sauce (or to taste)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons coarse kosher salt
Toss first 8 ingredients in the food processor and blend. With processor going pour in the olive oil in a thin stream. Let it all come together. Give the meat a good rub with the salt and the pour the marinade over the steak and let sit in an air tight container, preferably overnight. If not, you don't care enough to try this. Kidding. A few hours should be sufficient.
That brings you up to date on my weekend. Mom I know you were dying to know even though we just video chatted. Now there's photos.
Have a great jump into the new school year and don't forget to save grocery bags to cover your books.
P.S. Next week is Supper Sluts at SAGL's (which means I'm involved as my quarters are kitchen adjacent). And watch for the upcoming Tacky Appetizer Party Post!