Tuesday, 29 June 2010

Why I love my iPad :)))

... because it's neat ....


... has some cool APPS ... (BTW, I suck at this trivia game ;)

... stores my favorite Eps of my favorite shows  ....

... like CSI Miami...

...plays cool music... 

... holds a collection of my favorite photos...

 ...and lets me play "Words with Friends" with my baby :)


Sunday, 27 June 2010

Junior Prom.....

The twins (nephew and niece)  on the day of their Junior Prom. 
(I can't believe they've grown up so fast.)
Feels like yesterday that they were babies still ;)

Sunday, 20 June 2010

Anniversary, Royal Weddings, Sushi.....

(photo: dpa)

Since I am a hopeless romantic, I spent all afternoon yesterday glued to the TV set 
to watch the Royal Wedding in Sweden :)

I mean seriously, where else can you see so many beautiful dresses, gorgeous men in uniform and Royal pomp?

It must be the little girl in all of us women, dreaming of a fairy tale wedding :)
I hope they'll be as happy as my baby and I are.  (It was our anniversary on Friday :)


 Shout out to my baby, the best hubby in the world!
Love you so much, hun!


Yesterday we found a new "favorite"
restaurant of ours. "Little Tokyo"
It's in town, right around the corner from our favorite Italian place.
The Sushi was AWESOME!

Wednesday, 16 June 2010

Espresso on a Stick?

Since I consider myself a coffee connoisseur, I'm not quite sure if THIS would be a satisfying/tasteful alternative to freshly grounded coffee... it sure looks interesting though.

Those of us who are not too particular about our morning brew are largely satisfied with instant coffee packets, pods or other simplified delivery devices. Even we connoisseurs, however, can appreciate this idea as the big next step in espresso evolution. Skipping coffee grounds altogether for a cheap-but-premium experience, here comes gourmet cappuccino … on a stick.

Yet, for one designer it was not enough to boil coffee, mix in grounds and stir the solution around – Heo Jeong Im’s concept blends the core supplies – milk, esspresso and sugar – into a single dissolvable component on the end of an all-in-one specialty stir stick. No roaster or grinder required.

(via dornob)

Monday, 14 June 2010

Sunday, 13 June 2010

Song for Sophie - Aura Dione

... awesome song ...
(I prefer this acoustic version over the official release)

Sunday, 6 June 2010

Saturday, 5 June 2010

Beer Can Chicken

What we had for  lunch today...

We just had to try this... :))))

... this looks so funny ^^...

... but it works :) ...

... look what landed on our table ;)

... soooo delicious....

... the rest of the roasted potatoes... (not really that many left ;)

... while my baby had a cigar later...

I opted solely for the Espresso ... yummy!!!!

Here's how it works:

Basics: The basic process is to take a half full can of beer with the top cut off. Place it where you are going to be doing the cooking and then place the chicken over it so that the beer can is inside the chicken.

Why Beer?: So why does this work so well? First of all, you are adding a source of moisture to the chicken that keeps it from drying out. Second, you are adding beer. Now, more than the fact that beer is good, the yeast and malt found in beer reacts with the chicken, particularly the skin, making it thin and crispy while the meat remains juicy.

  • 1 whole 5 to 6 pound chicken
  • 1 can of beer
  • 1 cup spice rub
 What do do:

You want to cut the top of the can off the beer can or place several additional holes in it. This maximizes the flow of moisture from the beer to the bird. Most any can opener can be used to cut the top off a beer can. Works great. You will need to get rid of half the beer from the can somehow. I leave that up to you ;)

Next add 1/2 cup of your spice rub to the can and give it a quick stir. The can is now ready.

Take the other half of your spice rub and apply it to the chicken. Don't worry too much about getting it on the skin. Skin won't let flavor reach the meat so you need to work your spice rub in, under the skin as much as possible. Get it inside the chicken as well. Just because you put rub in the beer doesn't mean that it will season the inside too much. The spice in the can adds flavor but not like direct contact.

You will be grilling your beer can chicken indirectly. This means that the fire will be to the side or around the chicken. If you have the ability to put the fire (either gas or charcoal) on two sides then you won't have to worry about turning the bird.

Place the chicken with the beer can on the grill right where you want the bird to be. Close the lid on your grill.

You want to maintain a temperature in your grill around 300 to 325 degrees F. (150 to 165 degrees C.) during the cooking time.

Depending on how even your heat is you shouldn't have much to do now but wait for your chicken to cook. Time isn't important to chicken, temperature is. When this bird reaches an internal temperature of 175 degrees F. (80 degrees C.) your bird is ready to come off the heat. Measure the temperature in the thickest part of the thigh being careful not to touch the bone with your thermometer. It isn't finished yet because you want to let it rest for about ten minutes before you begin carving it (if that's what you want to call pulling apart this fall off the bone meat).

If the can gets stuck in the chicken, lay the bird down and pull the can out gripping it with a pair of tongs. With the can out of the chicken, it is just like any other (just better tasting). Carve it up and enjoy. :)

We sure did :)

Friday, 4 June 2010

Daniel Cloud Campos - Welcome Home....


I love our garden....

FINALLY, it looks as if summer has arrived... *knocking on wood*

Perfect for relaxing in the garden. Soooo needed this...

My baby took the bikes out for a clean-up :)))

Meet "Emma" my Enfield (Yup... I give all my vehicles names :)

....and that's my Kawasaki in the background :)

...now back to the garden :)

I love it when the rhododendrons are coming into full bloom :)

...the latest addition to the terrace... I planted these today....

... aren't they beautiful? ...

... now it's chilling with a glass of my favorite white wine ...