Sasshole Sports Empire v OBB's

We got completely worked last night, losing only 0-3, but the score doesn't do it justice. We were not competitive at all, prompting a practice this Sunday....

Moroccan Chorba

INGREDIENTS:

• 2 Tablespoons Olive Oil
• 1 Medium Onion, Finely Diced
• 2 Teaspoons Ground Turmeric
• 1 Pound Beef Stew Meat
• 6 Cups Beef Broth
• 1 14-Ounce Can Diced Tomatoes
• 2 Small Turnips, Peeled & Diced
• 2 Carrots, Diced
• 2 Celery Stalks, Thinly Sliced (Leaves Included)
• Pinch of Saffron
• 12 Sprigs Flat-Leaf Parsley, Plus More for Garnish
• 8 Sprigs Cilantro, Plus More for Garnish
• 1 Large Zucchini, Peeled & 1/4-Inch Diced
• 2 Ounces Angel Hair Pasta Broken Into Small Pieces
• 1 Teaspoons Salt
• 1/2 Teaspoon Ground Pepper

DIRECTIONS:

• Heat oil in a dutch oven over medium-high heat, add onion & turmeric, and stir to coat.
• Add beef and cook, stirring occasionally until onion is tender, about 5 minutes.
• Add broth, tomatoes (with juice), turnips, carrots, celery and saffron.
• Tie parsley and cilantro together with kitchen string and add to the pot.
• Bring the chorba to a boil, then cover and reduce to a simmer.
• Cook until beef is tender, about 45 minutes.
• Stir in zucchini and cook, covered until soft, about 10 minutes.
• Add pasta and cook, uncovered until soft, about 8 minutes.
• Discard parsley and cilantro, and add salt and pepper.
• Serve garnished with fresh parsley and cilantro leaves.

This Moroccan soup is light, yet hearty with pieces of beef and a variety of vegetables. The broth is full flavored and a shaded a beautiful gold from the turmeric.
Enjoy!

This recipe was created by Kitty Morse.

Sasshole Sports Empire v Polar Bears

The Sasshole Sports Empire started off the 2009 broomball season this week, facing off against Polar Bears in a early 6 PM match up. The first couple weeks of broomball are generally difficult ones as it takes a moment to to get back your "ice footing". The Sassholes allowed one early first half goal before locking down the defensive zone for the remainder of the game. Unfortunetly, we were never able to match that single goal, losing the game 0-1. We had a few good looks (including two break away shots on goal by Dean Bean) and definetly played much more solid than the first game of the season in past years. We hope to continue getting stronger while we draw something called OBB's next week...

Sweet Potato and Red Pepper Pasta

INGREDIENTS:

• 8 Ounces Whole-Wheat Angel Hair Pasta
• 2 Tablespoons Olive Oil, Divided
• 4 Cloves Garlic, Minced
  
• 3 Cups Sweet Potato, Shredded and Peeled
• 1 Large Red Bell Pepper, Thinly Sliced
• 1 Cup Plum Tomatoes, Diced
• 1/2 Cup Water
• 2 Tablespoons Fresh Parsley, Chopped
• 1 Tablespoon Fresh Tarragon, Chopped
• 1 Tablespoon White-Wine Vinegar
• 3/4 Teaspoon Salt
• 1/2 Cup Crumbled Goat Cheese

DIRECTIONS:

• Bring a large pot of water to a boil and cook pasta until just tender, 4 to 5 minutes or according to package directions.
• Meanwhile, heat 1 tablespoon oil and garlic in a large skillet over medium heat, stirring occasionally, until the garlic is sizzling and fragrant, 2 to 5 minutes.
• Add sweet potato, bell pepper, tomatoes and water and cook, stirring occasionally, until the bell pepper is tender-crisp, 5 to 7 minutes.
• Remove from the heat, cover and keep warm.
• Drain the pasta, reserving 1/2 cup of the cooking water.
• Return the pasta to the pot, add the vegetable mixture, the remaining 1 tablespoon oil, parsley, tarragon, vinegar, salt and cheese, and toss to combine.
• Add the reserved pasta water, small amounts at a time, until at desired thickness.

This quick and easy vegetarian meal is packed full of flavor with the fresh herbs and creamy goat cheese. A great substitute for the everyday pasta and red sauce...
Enjoy!

This recipe is from Eating Well magazine.

Bowled Up Frum Da Flo' Up

Bowling starts Jan 2nd. This year "Bowled Up Frum Da Flo' Up" consists of:

• Dean
• Kelley
• Josh
• Nina

Holla!

Curried Scallop and Apple Salad

INGREDIENTS:

• 6 Teaspoons Olive Oil, Divided
• 1/2 Cup Shallot, Thinly Sliced
• 3/4 Teaspoon Curry Powder
• 1 Cup Apple Cider
• 1/2 Teaspoon Salt, Divided
• 1 Teaspoon Cider Vinegar
• 1 Pound Dry Sea Scallops
• 1/4 Teaspoon Fresh Ground Pepper
• 8 Cups Mixed Greens
• 1 Granny Smith Apple, Diced
• 1/4 Cup Dried Cranberries
• 1/4 Cup Sliced Almonds, Toasted

DIRECTIONS:

• Heat 2 teaspoons of oil in a large skillet over medium heat.
  
• Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.
  
• Add cider, 1/4 teaspoon salt, bring to a boil, and cook until reduced to 3/4 cup, about 4 minutes.
  
• Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.
  
• Reserve 1/4 cup dressing in a small bowl and wipe the skillet clean.
• Pat scallops dry and sprinkle with the remaining 1/4 teaspoon salt and pepper.
  
• Add the remaining 2 teaspoons oil to the pan and heat over medium-high.
• Add the scallops and cook until golden brown, 2 to 3 minutes per side.
  
• Add salad greens, apple, cranberries and almonds to the large bowl, and toss to coat.
• Top with the scallops and drizzle with the reserved 1/4 cup dressing.

This quick fall dinner takes less than 1/2 hour to prepare, start to finish. The curry is perfect compliment to the tart apple and sweet cranberries.
Enjoy!

This recipe is from Eating Well magazine.

Curried Apple Squash Soup

INGREDIENTS:

• 4 Tablespoons Butter
• 1 Large Onion, Chopped
• 2 Stalks Celery, Diced
  
• 1 Clove Garlic, Minced
• Coarse Sea Salt, To Taste
• 1 Tablespoon Curry Powder
• 2 Cup Butternut Squash, Chopped
• 2 Large Honey Gold Apples, Peeled, Cored & Chopped
• 3 Cups Apple Cider
• 1 Cup Water
• 1 Cup Heavy Cream
• Fresh Ground Black Pepper, To Taste
• Sriracha Sauce, To Taste

DIRECTIONS:

• Melt butter in large soup pot over medium, and add onion, celery, and garlic.
  
• Sprinkle with plenty of sea salt, and cook, stirring for 3 minutes.
• Add the curry powder, mix well, and cook, stirring often until onion and celery are soft, around 10 minutes.
• Add squash, apples, cider, and water, reduce heat to medium-low, and cook, covered until squash and apples are soft, about 45 minutes.
• Cool slightly, then puree in a blender until smooth.
• Stir in cream and season with fresh pepper.
• Reheat if needed, ladle into bowls and garnish with sriracha sauce to taste.

The sweetness of the apples and cider counteract the heat from the curry and sriracha in this full flavored soup. One our most favorite fall dishes.
Enjoy!

This recipe was adapted from one by Regina Schrambling.

John Legend at Northrop Auditorium

Photo by Sergei

The Beans were very fortunate to see Raphael Saadiq open for John Legend on November 19 at Northrop Auditorium. While we only had started listening to Raphael Saadiq just days prior to the engagement, we were incredibly excited to see him in concert. An accomplished producer and singer, Saadiq was once the front man for the 90's band, Tony! Toni! Tone! Now, he is singing soul music sounding as though it came out of Motown in the 60's.

Out to promote his new album, The Way I See It, Saadiq took the stage accompanied by a pair of back-up singers and a full band. Unfortunately, the audience surrounding us wasn't as interested as we were, so the set wasn't as enjoyable as it should have been. However, we did enjoy hearing his single "Love That Girl" and another favorite, the groovy "100 Yard Dash." The whole 30 minute set was absolutely fantastic, minus the aforementioned concert-goers. The man is a genius.

After a long break, John Legend burst on stage for his first stop on the Evolver tour. Opening with "Used to Love You," the crowd went wild. Seriously. Dressed in leather pants and jacket with black, fingerless gloves, Legend commanded the stage.

After playing "Satisfaction" and "It's Over" from the newest album, Legend played hits from his past studio alubms, Get Lifted and Once Again. Legend sat at the piano for five songs including "Stereo," "Quickly," and "Save Room."

One lucky fan was pulled on stage to slow dance with Legend to the song of the same name. Before leaving for his costume change, we heard one of our favorites, "PDA."

Throughout the show, the fans in the bottom level never left their feet. I have never been to a show in a theater venue where their was so much excitement and dancing. There was, however, one point during the show where The Beans did get a little nervous: during "Green Light" all of the dancing fans on the balcony was causing the hanging structure to bounce along to the music as well. Thankfully, Legend slowed it down with a solo version of "Ordinary People" at the piano.

While at the keys, Legend spoke about his year-old charity, The Show Me Campaign, which was started after a trip to Ghana.

The show closed with "If You're Out There,"which was inspired by President-Elect Barack Obama's campaign and which was performed at the DNC earlier this year. As Legend belted out the lyrics, the screen behind him showed images of revolutionaries, agents of change, and peace-makers such as Abraham Lincoln, Desmond Tutu, Nelson Mandela, John Lennon, Martin Luther King Jr., Mahatma Gandhi, and finally, Barack Obama.

Roasted and Stuffed Acorn Squash with Coral Pepper Sauce

INGREDIENTS:

• 3 Large Acorn Squash
• 1/4 Cup Olive Oil
• 2 Large Leeks
• 1 Large Eggplant
• 6 Large Plum Tomatoes
• 2 Medium Zucchini
• 6 Large Garlic Cloves, 3 Pressed, 3 Halved
  
• 1-1/2 Cups Milk
• 1 Lemon
• 2 Teaspoons Fresh Thyme, Chopped
• 1/4 Teaspoon Cinnamon
• 1/2 Teaspoon Ancho Chile Powder
• 1 Teaspoon Cumin
• 2 Large Red Bell Peppers
• 1-1/2 Tablespoons Butter
• 1/2 Cup Fresh Grated Parmesan

DIRECTIONS:

• Preheat oven to 425 degrees.
• Cut each squash in half through the equator to get 2 halves, scoop out seeds and place on a rimmed baking sheet, cut side down.
• Pour 1/2 cup of water into baking sheet and roast until soft, 45 minutes.
• Remove from oven, turn over and let cool.
• Chop white and green parts of leeks, finely to make 3 packed cups.
• Heat oil over medium-heat in a large skillet and add leeks, cooking for 5 minutes, until golden, stirring constantly.
• Cut zucchini, eggplant and tomatoes into 1/2 inch pieces.
• Add eggplant to skillet and cook over high heat for 5 minutes.
• Add zucchini and cook for 5 minutes.
• Add tomatoes and cook for 5 minutes.
• Add milk, thyme, cinnamon, ancho chile powder, cumin, 3 pressed cloves of garlic, and cook until vegetables are soft and mixture is thick.
• Cut lemon in half, squeeze juice into skillet, and add salt and pepper to taste.
• Pile mixture into the squash, sprinkle with parmesan, and bake for 20 minutes.
• Meanwhile, cut peppers into 1 inch pieces, place in a medium saucepan with 1/2 cup water, 3 halved garlic cloves, and bring to a boil.
• Cover pan, reduce heat to low and simmer 15 minutes, until soft.
• Transfer contents to a blender, along with butter, and process until smooth.
• Transfer back to saucepan and add salt and pepper to taste.
• Remove squash from oven, reheat sauce (if needed), and pour over each squash.
• Sprinkle each with a little more parmesan and serve.

This recipe serves 6 and is 'meaty' enough to hold up as a main course. This is perfect cold weather dish. We recommend preparing extra, because the leftovers are fantastic!
Enjoy!

This recipe was written by Rozanne Gold.

Heirloom Tomato Bruschetta

INGREDIENTS:

• 8 Ripe Heirloom Tomatoes, Various Colors, Seeded and Diced
• 2 Tablespoons Garlic, Minced
• 1/2 Cup Fresh Basil, Chopped
• 1/4 Cup Fresh Parsley, Chopped
• 1 Tablespoon Lemon Juice
• 1/2 Tablespoon Olive Oil
• 1 Teaspoon Fresh Tarragon, Minced
  
• 1/4 Teaspoon Crushed Red Pepper
• 2 Baguettes, Cut in 1/2 Inch Thick Slices
• 6 Cloves Garlic, Cut in Half

DIRECTIONS:

• Mix first 8 ingredients in a medium sized bowl and add salt and pepper to taste.
• Set aside, unrefrigerated for 3 hours.
• Heat oven to 350°F and toast cut baguettes on a baking sheet.
• Rub cut side of garlic on each slice and top with tomato mixture.

Heirloom tomatoes. Garlic and more garlic. 'Nuff said. Yum...
Enjoy!

This recipe is originally from Self.com

Shangri-La Beef and Carrot Rice

Shangri-La Beef

INGREDIENTS

• 1 Tablespoon Regular Soy Sauce
• 1 Tablespoon Dark Soy Sauce
• 1 Tablespoon Chinese Rice Wine
• 1 Tablespoon Cornstarch
• 12 Ounces Beef Flank Steak, Thinly Sliced Across the Grain
  
• 2 Tablespoons Vegetable Oil
• 14 Dried Red Chiles
• 2 Tablespoons Garlic, Minced
• 4 Green Onions, Cut Into 2 Inch Pieces
• 1/4 Red Bell Pepper, Seeded and Cut Into Long, Narrow Strips
• 1 Tablespoon Chili Bean Paste
• 1 Tablespoon Hoisin
  

DIRECTIONS:

• Combine soy sauces, rice wine, and cornstarch in a medium bowl and mix well.
• Add beef and toss well, coating evenly, then let stand for 10 minutes.
• Heat oil over high heat in a wok, swirling to coat all sides.
• Add chiles and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add beef and stir fry until barely pink inside, about 3 to 4 minutes.
• Add green onions and bell pepper and cook until green onion wilts.
• Add chili bean paste and hoisin sauce and toss to coat evenly.
• Serve with Carrot Rice.

Carrot Rice

INGREDIENTS:

• 2 Cups Water
• 1 Cup Long Grain Rice
• 1/2 Cup Grated Carrot
• 1 Teaspoon Vegetable Oil
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Grated Ginger

DIRECTIONS:

• In a 2 quart pan, combine all ingredients and bring to a boil over high heat.
• Reduce heat to low, and simmer, uncovered, until "craters" form on rice surface, about 6 minutes.
• Cover and cook until all the liquid is absorbed, about 10 minutes.
• Fluff rice and serve with Shangri-La Beef

Who needs take out when you can make authentic Chinese at home? Don't worry if the stir fried beef looks too spicy. The simple and sweet rice side is sure to cool your palate.
Enjoy!

Both these recipes were written by Martin Yan

Glazed Beets and Beet Greens with Balsamic Syrup

INGREDIENTS:

• 4 Large Beets, About 2 Pounds Total- Beet Tops Attached
• 2 Tablespoons Olive Oil
• 1/2 Cup Balsamic Vinegar
• 1 Garlic Clove, Minced
  
• 1/3 Mint, Chopped
  

DIRECTIONS:

• Preheat oven to 425 degrees.
• Remove stems and leafy greens from the beets and set aside.
• Peel beets and wrap in a large piece of foil, crimping edges tightly together to form a package.
• Place on a rimmed baking sheet and bake for 90 minutes.
  
• Open package carefully, and cut beets in half lengthwise, then across in 1/4 inch wide slices.
• Place in a large bowl and keep warm.
• Meanwhile, bring vinegar and garlic to a boil in a small saucepan until reduced to 3 tablespoons, about 10 minutes.
• Bring a large pot of salted water to a boil.
• Cut stems and beet greens to 1 inch pieces, add to boiling water, and cook until tender, about 5 minutes.
• Drain well and squeeze excess water from beet greens.
• Toss beets and greens with olive oil.
• Add reduced vinegar, mint, and salt and pepper to taste.
  

This simple dish, although has few ingredients, is packed with flavor. The pieces of mint play perfectly with the tart vinegar reduction and natural, earthy beet taste. Serve this dish warm.
Enjoy!

This recipe was written by Rozanne Gold

Onesies for Baby George

These onesies were made for the soon to be born George W. Johnson, IV. Both images were simply taken from the interweb, photoshopped slightly, and printed on iron-on transfer paper with an at home ink-jet printer.
Congratulations, Leigh and George!

Tomatillo Gazpacho

INGREDIENTS:

• 2 Tablespoons Olive Oil, Divided
• 3 Garlic Cloves, Chopped
• 1 English Cucumber, Halved Lengthwise and Seeded
• 1 Avocado, Halved and Pitted
• 1 Pound Tomatillos, Husks Removed, Chopped
• 1 Green Bell Pepper, Chopped
• 2 Jalapeño Peppers, Seeded and Chopped
• 1 15-Ounce Can Chicken Broth
• 1 Teaspoon Sugar
• 1/4 Teaspoon Salt
• 12 Ounces Cooked and Peeled Shrimp, Chopped
• 1/4 Cup Green Olives, Chopped
• 2 Scallions, Sliced

DIRECTIONS:

• Heat 1 tablespoon oil in a skillet over medium heat.
  
• Add garlic and cook, stirring, until just beginning to brown, about 1 to 2 minutes and remove from heat.
  
• Coarsely chop half the cucumber and half the avocado and place in a food processor.
• Add tomatillos, bell pepper, jalapeño, and garlic, and process until smooth.
• Transfer to a large bowl, and stir in broth, sugar and salt.
• Dice the remaining cucumber and avocado and place in a medium bowl.
  
• Add shrimp, olives and scallions.
• Drizzle with the remaining 1 tablespoon oil, and toss to combine.
  
• Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Its currently sleeting outside, so what better than this summer time recipe to warm the heart? This was our first experience with tomatillos and they were awesome! I was expecting something much sweeter, but the tart flavor of the tomatillos played perfectly with the salty olives and sweet, chewy shrimp.
Enjoy!

This recipe is originaly from Eating Well Magazine

Jolie Holland at The Cedar Cultural Center

photo by hazyskyline6

The Beans experienced a night of firsts on October 25, 2008. Never before had we been to the Cedar Cultural Center. Never before had we heard the music of Herman Dune. And never before had we seen Jolie Holland live. Overall, I'd say we had high expectations, at least for the last bit.

As we left the brisk Saturday evening and entered the Cedar Cultural Center, we were met with a group of people crowded between the box office, the concession area which sold alcohol and food from the Jewel of India, and the door to the stage. We were told this was because the sound check was still going on due to the performers' late arrival.

After grabbing a couple glasses of wine for the two of us, we squeezed by the crowd and back out to the lobby to have some space. Shortly thereafter, the doors opened and the crowd dispersed into a large room filled with padded, stackable chairs. The building was once a movie theater, but is now a multi-cultural performing arts venue run by a non-profit organization.

Shortly after 8:30 pm, the opening act, Herman Dune, was introduced. A very tall, bearded man dressed in a red plaid shirt and a matching plaid tie was followed by a younger, mustachioed drummer. They introduced themselves as Yaya and Neman, respectively. They began their set with "My Baby is Afraid of Sharks,” a love song. In fact, most, if not all of their songs were about love. By the second or third song, we were sold. Their band was funny and quirky, but had solid ability and moving lyrics. Particularly so, was their closer, “Song of Samuel,” about a young girl from a wealthy family falling in love with her much older Jewish violin instructor.

Next, Jolie Holland paraded onto the stage with her band consisting of Rachel Blumburg on drums, Sean Flinn on guitar, and Dave Depper on bass. Jolie was covered in bird feathers. Ok, so that may have been a bit of an exaggeration, but not far off. Early on in the show, Jolie gave the audience a "tour" of her feathers, most of which were lent or given to her by friends. She opened with “Mexico City,” a track off her new album, The Living and the Dead.

For those of you who aren't familiar with her work, Jolie Holland plays American music. American in that her music is a mixture of all the wonderful sounds for which this country is known. It is part blue-grass, part blues, part country western, part soul, part rock, part folk, and part jazz. She has collaborated with hip-hop artists and indie rock producers. It has been said that her “simultaneous grasp of several American music genres is hard to compare amongst contemporary songwriters.”

Despite the fact that she was "sicker than a dog," she belted out a myriad of songs covering material from each of her four solo albums. These included "Roll My Blues," “Goodbye California,” and "Palmyra." To our delight, she even played a song from her days with The Be Good Tanyas, "The Littlest Birds."

Mid-way through the show she asked if anyone would like to hear something in particular. Dean Bean shouted for "Black Stars," but unfortunately, she said that she wasn't able to play that song along with a list of others that were requested. It may have been all for the better that we did not hear that one live. I doubt it could have lived up to the expectations.

Later, she told a story about stealing morphine from her dying grandfather when she was a teenager and taking the pill while on a three day Greyhound ride to California. On that ride, she convinced a gospel choir who was also on the bus, to sing with her. As she started to play "Old Fashioned Morphine," the audienced cheered. "If it was good enough for my grandpa, it's good enough for me..."

She did end up playing a two-song solo set, which was highlighted by a cover of Townes Van Zandt’s "Buckskin Stallion." Sitting at an old upright piano, Jolie Holland played the blues.

Spaghetti with Turkey Pesto Meatballs

INGREDIENTS:

• 1- 26 Ounce Jar Purchased Chunky Tomato Pasta Sauce
• 1/2 Pound Ground Turkey
• 3/4 Cup Fresh Breadcrumbs
• 2 3/4 Tablespoons Purchased Pesto
• 1 Egg White
• 1/4 Teaspoon Salt
• 8 Ounces Spaghetti

DIRECTIONS:

• Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl.
• Using moistened hands, form mixture into golf ball size meatballs.
• Place meatballs in single layer in sauce and spoon remaining sauce over.
• Bring to a simmer; cover and reduce heat to medium-low simmering until meatballs are cooked through, stirring occasionally, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta, divide between bowls and top with meatballs and sauce.

This is a fun twist on a traditional favorite and happens to be very easy to make. If you like pesto (who doesn't, right?), you'll love this!
Enjoy.

This recipe is from Bon Appétit

Fall 2008 Tarsi Cup

The first annual Tarsi Cup was a tournament of many firsts. For the first time ever, we welcomed a team from outside our league, The O'Brien's Machine from our kickball Motherland, Milwaukee WI.

I, for the first time ever, watched a game go to 13th inning, ending in a ridiculous game of 5 on 5 after the wind gusted 3 straight innings of foul-outs.

This was also the first time ever, Tarsi, for whom our tournament is now named, lost on their home soil (in supposedly, their last game ever).

First Round

#09 Jiminy Kick-Its handily defeated #08 Dollz N' Ballz, 11-1.

#04 O'Brien's Machine blanks #13 The B-Squad, 15-0.

#05 The Unmentionables m'unts 12 times (yes, I kept count) in 6 innings to victory over #12 The Sasshole Sports Empire, 4-3.

#07 A.R.T.D. defeats sub-ridden short handed #10 Shockers, 6-0.

#14 The Dipsomaniacs upset #03 Gimme Your Lunch Money II, 3-2 in 9 innings.

#11 Playground Bullies knock out #06 Red Rubber Showdown, 4-0.

Second Round

#01 Can't Quite Score Enough defeated #09 Jiminy Kick-Its, 9-2.

#04 The O'Brien's Machine knocked out the #05 Unmentionables, 9-4.

#02 Tarsi squeaked out a 13th inning win over #07 A.R.T.D., 5-4.

#14 The Dipsomaniacs continued their Cinderella run, defeating #11 Playground Bullies, 6-5 in 8 innings.

Final Four

#04 The O'Brien's Machine destroyed #01 Can't Quite Score Enough, 24-9.

#02 Tarsi ended #14 The Dipsomaniacs run, 16-4.

Tarsi Cup Final

#04 The O'Brien's Machine, takes home the Tarsi Cup defeating #02 Tarsi, 5-4, scoring the go ahead run in 8th inning after a back forth match-up.

Until next Season!...

Grilled Flank Steak with Spicy Pepper and Watermelon Salad

INGREDIENTS:

• 1 1/2 Tablespoon Lime Juice
• 1/4 Cup, Plus 1 Tablespoon Olive Oil, Divided
  
• 2 Garlic Cloves, Pressed
• 1 Teaspoon Hot Chili Paste
• 1/2 Teaspoon Fresh Grated Ginger, Divided
  
• 1 3/4 Teaspoon Honey
• 1- 1 1/2 Pound Flank Steak
• 1/4 Cup Sriracha Sauce
• 3 Tablespoons Rice Vinegar
• 4 Bell Peppers, Cut into 1/2" Squares, Assorted in Colors
• 2 Tablespoons Jalapeno Chile, Minced
• 2 Cups Seedless Watermelon in 1/2" Cubes

DIRECTIONS:

• This recipe requires a lot of marinating time. Please fully read instructions before beginning.
  
• Whisk lime juice, 1 tablespoon olive oil, garlic, hot chili paste, ginger and 1/2 teaspoon honey in a 13 x 9 baking dish.
• Add steak and turn to coat.
• Cover and marinate at room temperature for 2 hours (or cover and chill for at least 4 hours or up to 1 day), turning occasionally.
• Whisk sriracha, remaining olive oil, rice vinegar, remaining honey and season with salt and pepper.
• Place peppers and chiles in a bowl, toss with 6 tablespoons of sriracha dressing and marinate for 2 hours at room temperature.
• Prepare barbecue to high heat.
• Grill steak to desired doneness, about 4 minutes per side for medium rare.
• Transfer to cutting board and let sit for 10 minutes.
• Toss watermelon into pepper salad.
• Plate steak and salad and drizzle with sriracha dressing.

This recipe is for the those that love spicy foods. The crisp, crunchy texture and slight cooling affect of the salad plays well with delectable, spicy hot steak marinade. It's never too late to light the grill!...
Enjoy.

This recipe is from Bon Appéti.

Magnetic Fields at the State Theater

photo by Ryan Muir

On October 10, The Beans, along with Adam and Michael, had the pleasure of seeing the Magnetic Fields at the far from packed State Theater in Minneapolis for the opening night of their US tour promoting their newest album, Distortion.

The 5-person team played an extremely laid back show, stopping at times to chat with the crowd, amongst each other or simply to comment on the interior of the beautiful theater while trying to remember how a particular song started.

The show was completely acoustic and consisted of two full sets, consisting of an incredible mix of songs from all of their albums, including 69 Love Songs (which is where my love for this band started), followed by a two song encore.

By far the highlight of the first set for me was the last song played before intermission, Papa Was a Rodeo, in which main singer, Stephin Merritt, sang alone before the very attentive, quiet crowd. Other highlights include the beautiful, heartfelt, Book of Love, also sung by Merritt, the hilarious, yet murderous, Yeah! Oh Yeah!, which Claudia Gonson sang while sitting, feet dangling off the edge of the stage, and the final encore of the evening, Grand Canyon.

All in all, the playful, relaxed nature of the band coupled with the acoustic set up made for a very fun and intimate evening. I, for one, am very glad I was of the few that attended. Who knows if The Magnetic Fields will ever be back in Minneapolis...

Spicy Italian Sausage and Lentils with Fennel

INGREDIENTS:

• 1 Cup Dried Green Lentils
• 1 1/2Teaspoons Salt
• 1 Fennel Bulb, 1/4" Dice
• 2 Tablespoons Fennel Tops, Chopped
• 3 1/2 Tablespoons Olive Oil, Plus Extra For Drizzling
  
• 1 Medium Onion, Finely Chopped
• 1 Carrot, 1/4" Dice
• 1/2 Teaspoon Fennel Seeds
• 1 1/4 lb Spicy Italian Sausage Links
• 3 Tablespoons Fresh Flat-Leaf Parsley, Chopped
• 1/2 Teaspoon Black Pepper
• 1 Tablespoon Red-Wine Vinegar

DIRECTIONS:

• Bring lentils and 1/2 teaspoon salt to a boil in 4 1/2 cups of water
• Then reduce heat and simmer, uncovered, until lentils are tender but not crumbling.
• While lentils simmer, heat 3 tablespoons oil in a saucepan over medium heat, and stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt.
• Cover and cook, stirring occasionally, until vegetables are very tender.
• Meanwhile, prick sausages in a couple of places with tip of a knife, then cook in remaining 1/2 tablespoon oil in a nonstick skillet over medium-high heat, turning occasionally, until golden brown and cooked through.
• Transfer to a cutting board.
• Drain cooked lentils in a sieve set over a bowl and reserve 1/2 cup of the cooking water.
• Stir lentils into vegetables with cooking water and cook over medium heat until heated through.
• Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds.
• Season with vinegar and salt.
  
• Cut sausages into 1/2-inch-thick slices.
• Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds and drizzled with olive oil.

This recipe came to us via Kelley Bean's work mate, Adam and we loved it! If you're a fennel fan, as we are, this one has it all forms. A quick and easy, hearty meal for any Fall evening.
Enjoy!

This recipe is originally from Gourmet

Ray LaMontagne at the State Theater

Photo By: PedalFreak

On October 4, The Beans were able to see Ray LaMontagne and Leona Naess at the State Theater in downtown Minneapolis. The venue lent a beautiful background to the intimate stage LaMontagne and his bandmates had set.

The Maine resident was in town to promote his new album, Gossip in the Grain. While his other two albums were more solo ventures, this album seems to be more of a group effort supported by his touring bandmates.

LaMontagne opened the show with his first single off the new album, "You Are the Best Thing," a happy love song that The Beans have found themselves singing around the house since the moment they heard it. The song was followed by a much more meloncholy number, "Empty," off his debut album, Trouble. LaMontagne was absolutely moving in his delivery of the soul-shaking lyrics.

He continued with another song from his first album, before returning to some more of his newest material, "Let It Be Me," "Falling Through," and "Meg White."

Next, a three song set solo performance highlighted by "Winter Birds," a favorite for The Beans, especially with the cold weather quickly approaching. Other highlights included "You Can Bring Me Flowers," a heavy hearted track from Ray's second release, 'Til The Suns Turns Black, and "Hey Me, Hey Mama," a song that single-handedly turned the lavish State Theater into a juke joint. When LaMontagne and his band began playing "Trouble," his most well-known song to date, the crowd erupted.

The first encore started off with "Three More Days" and was followed by "Gossip in the Grain."

The night ended with a second encore, "Jolene," a song which many audience members had called for all night.

The show was amazing. Lamontagne's raw, sultry voice is a perfect accompaniment to his soulful lyics.

Apple, Cheddar & Walnut Muffins

INGREDIENTS:

• 1 Stick Unsalted Butter (Room Temperature)
  
• 1/2 Cup Sugar
• 2 Large Eggs
• 1/2 Cup Whole Milk
• 2 1/2 Cups Flour
• 2 1/2 Teaspoons Baking Powder
• 1 Teaspoon Sea Salt
• 2 Large Granny Smith Apples (Peeled, Cored and Diced)
• 1/2 Cup Grated Sharp Cheddar
• 1/2 Cup Chopped Walnuts
  

DIRECTIONS:

• Heat oven to 350 degrees.
• Butter a 12-cup muffin tin.
• Combine the milk and eggs in a small bowl and beat lightly.
• Combine the flour, baking powder and salt in another bowl.
• Using a mixer, cream the butter and sugar until smooth.
• Stir in half of the milk mixture, then the flour, apples, cheese and walnuts.
• Mix until combined, then stir in remaining milk mixture until all ingredients are moistened.
• Spoon into the muffin tin and bake for 25-30 minutes, until lightly browned.

These muffins are full of flavor with combination of rich cheese and walnuts and the tangy Granny Smith apples.
Enjoy!

This recipe is from Eating Well Magazine.

September-October Kickball

Okay, its been well over a month since we've blogged last, so why not wrap up the Fall 2008 kickball season in a single post?

• September 10, 2008

Sasshole Sports Empire- 12 v Kickbusters- 1
Dean- 3 for 4, 2 Runs, 1 Double
Kelley- 2 for 4, 1 Run, 1 Triple, 2 RBIs

• September 17, 2008

Gas House Gorillas- 11 v Sasshole Sports Empire- 5
Dean- 2 for 4, 1 Run
Kelley- 2 for 4

• September24, 2008

Sasshole Sports Empire- 14 v St. Paul's Gnarly Balls- 2
Kelley- 2 for 4, 1 Run
Dean- In New Jersey :(

• October 1, 2008

Sasshole Sports Empire- 7 v Kochenbalz- 1
Dean- 2 for 4, 2 Runs, 2 Doubles
Kelley- 2 for 4, 1 RBI

Until EOS!... 12 days and counting...

Triple Bypass

Yumm... State Fair food.

In order:

• Frozen Cider Pops
• Pronto Pups
• Turkey To Go's "Great Big Turkey Sandwich"
• Hotdish on a Stick
• SPAM Curds
• Roasted Corn on the Cob
• Smore on a Stick
• Pig Lickers (Chocolate Covered Bacon)

God bless America!

Creamless Mushroom Pasta

INGREDIENTS:

• 12 Ounces Whole Wheat Rotini
  
• 1 1/2 Cup Oyster Mushrooms- Stems Removed and Sliced
• 1 Cup Vegetable Broth
• 1 Cup White Wine
• 2 Tablespoons Butter- Divided
• 1 Pound Baby Portobello Mushrooms- Chopped
• 8 Ounces White Button Mushrooms- Chopped
• 4 Large Shallots- Minced
• 4 Garlic Cloves- Minced
• 2 Tablespoons Sage- Chopped
• 3 Tablespoons Flour
• 1/2 Cup Flat Leaf Parsley- Chopped
• 1/2 Cup Fresh Grated Parmesan
  

DIRECTIONS:

• Prepare rotini according to package and set aside.
  
• Heat one tablespoon of butter in a large skillet over medium-high heat.
• Add portobello and button mushrooms and let sit without stirring until browned on one side, around 5 minutes.
• Stir and let other side sit until browned, around another 4 minutes.
• Add shallot, sage, oyster mushrooms, reduce heat to low, and cook until soft and fragrant.
• Add last tablespoon of butter, let melt , add flour, and stir rapidly until flour mixture becomes paste.
• Slowly pour vegetable broth and white wine into mixture and whisk rapidly.
• Cook over medium-low heat, whisking until mixture thickens into consistency of gravy.
  
• Add parsley, stirring until wilted.
• Season to taste with salt and pepper to taste and serve over pasta, topped with fresh grated parmesan.
  

This dish has the full flavor of a traditional cream-based sauce without the calories. It's a delightful vegetarian option sure to please. Enjoy!

Sasshole Sports Empire versus Smelt It, Dealt It

In week 3, the Sassholes met the team that handed them their only two losses of the previous season, Smelt It Dealt It. In a defensive struggle, tied at 1 in the bottom of the 7th, Leraw blew the doors off the Sniffers lock down defense by crushing a 3 run home run into left field scoring 656 and Sunkist. Just to make it interesting, the Sassholes allowed another 2 runs in the top of the 8th to make it look close.
The Sassholes are now riding high into the bye week by finally getting a 'W' against a rival in the making Smelt It Dealt It team.

Orzo with Grilled Shrimp, Bell Pepper, Zucchini & Pesto Vinaigrette

INGREDIENTS:

• 8 Ounces Orzo
• 6 1/2 Tablespoons Olive Oil- Divided
  
• 4 Tablespoons Red Wine Vinegar- Divided
  
• 2 Medium Zucchini- Cut Lengthwise into 1/4 Inch-Thick Slices
  
• 1 Yellow Bell Pepper- Quartered
  
• 3 Tablespoons Prepared Pesto
• 2 Tablespoons Lime Juice
• 1 Pound Uncooked, Peeled & Deveined Shrimp
• 2 Tomatoes- Cored, Cut into 1/2 Inch Cubes
• 1/2 Cup Fresh Basil- Thinly Sliced, Plus Sprigs for Garnish
• 1 8-Ounce Fresh Mozzarella Ball- Cut into 1/2 Inch Cubes

DIRECTIONS:

• Prepare grill to medium-high heat.
• Cook orzo in boiling salted water until tender, but still firm.
• Drain orzo and rinse with cold water.
• Transfer orzo to a large bowl and toss with 1 tablespoon of oil.
• Whisk 2 tablespoons of oil and 2 tablespoons red wine vinegar in a small bowl.
• Brush zucchini and bell pepper with oil mixture and sprinkle with salt and pepper.
• Whisk pesto, lime juice, remaining 3 1/2 tablespoons of oil, and remaining 2 tablespoons red wine vinegar in a small bowl.
• Place shrimp in a medium bowl and toss with 2 tablespoons of pesto vinaigrette.
• Grill zucchini and bell pepper until crisp, but still tender, around 3-4 minutes per side.
• Sprinkle shrimp with salt and pepper and grill until charred and cooked completely through, around 2-3 minutes per side.
• Transfer shrimp to orzo bowl.
• Chop zucchini and bell pepper to bite size pieces and add to orzo bowl.
• Add remaining pesto vinaigrette, tomatoes, sliced basil, mozzarella and toss to combine.
• Season with salt and pepper, garnish with basil sprigs and serve either chilled or at room temperature.

This is a perfect dish to showcase the vegetables of late summer. Although the grilled shrimp is so amazing it could be served alone, it pairs perfectly with the subtle textures and flavors of the produce. Enjoy!

Sasshole Sports Empire versus The Unmentionables

In a fantastic, back and forth game, Leraw stepped to the plate with 2 outs, 2 on, in the top of the 9th inning, trailing the Undies 6-5. After receiving a motivational pep talk that go down as in history as the "Don't Suck" speech, Leraw broke through the Undies defense, scoring 656 and bringing the game into a rare regular season extra innings match-up.
Stephen lead off the 10th inning with heroic left-footed double into a defense that was now down to 10. Rath feeling the pressure of Stephen's massive manliness on his shoulders, knocked in Stephen, and the go-ahead run with a double of his own, only to have the Undies again match, with a run of their own in the bottom of the inning.
Now only fielding 9 in 11th, neither the Sassholes or the Undies were able to crack each others armor, leading to the 12th inning. Fielding only 8 total, no catcher and 3 outfielders the Sassholes were unable to get a base runner in the top of the inning. The Sassholes took the pitch in the bottom of inning fielding a similar defensive layout, and quickly allowed 3 base runners while the Undies dropped a few bunts and one massive, gutless manbunt, by their captain, into a defense of only 8 players, to score one run, take the game, and humiliate themselves with their lack of sportsmanship. This is life at Fort Snelling...

• Kelley: 1 for 5
• Dean: 2 for 4
  

Blueberry Tart

INGREDIENTS:
-Crust

• 1/2 Cup Walnuts
• Lightly Toasted
  
• 1 Cup Whole Wheat Graham Cracker Crumbs
• 1 Large Egg White
• 1 Tablespoon Butter
• Melted
• 1 Tablespoon Vegetable Oil
• Pinch of salt
  

-Filing

• 8 Ounces Reduced Fat Cream Cheese
• Softened
• 1/4 Cup Sour Cream
• 1/4 cup Plus 2 Tablespoons Pure Maple Syrup
• Divided
• 2 Cups Fresh Blueberries

DIRECTIONS:

• Preheat oven to 325°F.
• Coarsely chop walnuts in a food processor.
• Add graham cracker crumbs and process until the mixture is fine.
• Whisk the egg white in a medium bowl until frothy.
• Add the crumb mixture, butter, oil, salt and toss to combine.
• Press the mixture into the bottom and 1/2 inch up the sides of a 9-inch removable-bottom tart pan.
• Bake on a baking sheet until dry and slightly browned, about 8 minutes.
• Cool on a wire rack.
• Beat cream cheese, sour cream and 1/4 cup maple syrup in a medium bowl with a mixer on low until smooth.
• When the crust is cool, spread the filling evenly into it, being careful not to break up the crust.
• Arrange blueberries on the filling, pressing lightly so they set in.
• Drizzle the remaining 2 tablespoons maple syrup over the berries.
• Chill for at least 1 hour to firm up.

This recipe was absolutely delicious and pretty easy to make! This tart can be left in the refrigerator for at least one day.

Enjoy!

This recipe is from Eating Well Magazine

Sasshole Sports Empire versus Kochenbalz

The #09 ranked Sassholes started out the 2008 Fall season with a convincing win, 7-1 over the #07 ranked Kochenbalz. Maybe the fall is our season, as we went back to our dominating, lock-down defense. The Koch-less-balz even resorted to dropping a few manbunts late in the game to no avail. Dean Bean, however needs to re-learn how to kick...

• Kelley- 3 for 3, 1 Run, 1 Double, 7 Innings Pitched, 1.29 ERA
  
• Dean- 0 for 3

Another big game next week as we tip off against the #04 ranked Unmentionables at 9 PM.

Natalie Portman's Shaved Head, Matt and Kim, The Go! Team, and CSS

Photo by jcbehm

Natalie Portman’s Shaved Head started off the July night with a chaotic stage . The Beans were not impressed with this five piece band at first glance, as they seemed like a bunch of young, obnoxious kids. However, after a few songs, the band grew on us. Kelley Bean even got a little teary-eyed watching them, similar to what happens when she watches 6 year olds play Little League games. The members of the band were very young and having so much fun, you couldn’t help but be happy for them.

Matt and Kim came on next. We were really excited to see this band, having discovered them about a year ago. Matt, a lovable spaz, sings and mashes the keyboard while Kim wails on the drums with the biggest smile you’ve ever seen. Happy people playing happy, energizing music. Unfortunately, this set was cut short due to some technical difficulties, but not before they played there most well-known song “It’s a Fact.”

The Go! Team was the last opening act before the headliner. The crowd at First Ave. seemed delighted to gobble up the loud, punchy music and the predictable lyrical delivery of this ensemble. The Beans were not. Dean Bean once muttered that he thought they sounded like a combination of Rage Against the Machine and Sugar Ray. Take that as you will. Unfortunately for us, their set included 14 songs.

Finally, CSS took the stage. The Brazilian band played the majority of songs from their latest album, Donkey, including “Left Behind,” “Let’s Reggae All Night,” “Jager Yoga,” and “Rat is Dead.” They also played songs from their 2006 debut album such as “Let’s Make Love (and Listen to Death From Above),” and “Music is My Hot Hot Sex.” Overall, it was an exhilarating show!

Spicy Thai Shrimp Salad

INGREDIENTS:

• 8 Ounces Rice Vermicelli Noodle
• 2 Tablespoons Lime Juice
• 4 Teaspoons Fish Sauce
• 1 Tablespoon Vegetable Oil
• 2 Teaspoons Brown Sugar
• 1/2 Teaspoon Crushed Red Pepper
• 1 Pound Shrimp
  
• Cooked and Peeled
• 1 Cup Orange Bell Pepper
  
• Thinly Sliced
• 1 Cup Cucumber
• Seeded and Thinly Sliced
• 1/8 Cup Sweet Basil
• Chopped
  
• 1/8 Cup Thai Basil
• Chopped
• 1/8 Cup Mint
• Chopped
• 4 Cups Green Leaf Lettuce
  

DIRECTIONS:

• Cook vermicelli noodles, rinse under cold water and set aside.
• Whisk lime juice, fish sauce, oil, brown sugar and crushed red pepper in a large bowl.
• Add shrimp, bell pepper, cucumber, fresh herbs and toss to coat.
• Arrange lettuce on plate, top with noodles and then with shrimp mixture.

This recipe is great for you, and very quick and easy to make. Good for a light dinner with a little leftover for lunch.

Enjoy!

This recipe originated from Eating Well magazine.

The Beans Tee No. 2

This is the second in the series of, "The Beans" t-shirts to be made. Instructions on how to make this can be found on the "Don't Exist" post.

Grilled Sirloin and Escarole with Tomato Salsa

INGREDIENTS:

• 1 Cup Cherry Tomatoes
• 2 Tablespoons Olive Oil
• Divided
• 2 Tablespoons Shredded Parmesan Cheese
• Divided
  
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Fresh Basil
• Chopped
• 3/4 Teaspoon Salt
• Divided
  
• 1/2 Teaspoon Ground Pepper
• Divided
  
• 1 Tablespoon Garlic
• Minced
• 2 Large Escarole Heads
• Outermost, Hanging Leaves Removed
• 1 Pound Sirloin Steak

DIRECTIONS:

• Light charcoal grill.
• Place tomatoes, 1 tablespoon olive oil, 1 tablespoon parmesan, vinegar, basil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor and pulse until coarsely chopped.
• Transfer tomato mixture to a small bowl and set aside.
• Combine remaining 1 tablespoon olive oil and garlic in another small bowl.
• Cut escarole into quarters, leaving root ends intact.
• Brush escarole with garlic-oil mixture and sprinkle with 1/4 teaspoon salt.
• Season both sides of sirloin with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Pat remaining 1 tablespoon parmesan to both sides of sirloin.
• Grill the escarole, turning occasionally, until the inner leaves have softened, around 4 minutes.
• Transfer to cutting board to cool.
• Grill the sirloin, turning once, about 10 minutes total for medium cooked.
• Cut the root ends from escarole and discard.
• Chop the escarole leaves into bite-size pieces.
• Serve steak with grilled escarole and topped with tomato salsa.

Escarole generally has a very strong green taste, but the combination with the beef and tomato salsa is absolutely prefect. When grilling the escarole, don't be too worried with charring or burning the exterior. We're looking to cook the interior leaves to a soft texture. Discard burnt part as needed.
Enjoy!

This recipe is from Eating Well magazine.

Unaffected Hipster Tee

Happy Birthday, Kubis!

Instructions on how to make this can be found on the "Don't Exist" post.

Big Feast Bars

INGREDIENTS:

• 1/2 Cup Dry Roasted Salted Peanuts
• 1/2 Cup Roasted Sunflower Seeds
• 1 Cup Raisins
• 1 Cup Dried Cranberries
• 2 Cups Rolled Oats
• 2 Cups Rice Krispies
• 1/2 Cup Peanut Butter
• 1/2 Cup Packed Brown Sugar
• 1/2 Cup Honey
• 1 Teaspoon Vanilla Extract

DIRECTIONS:

• Coat a 9" by 13" baking pan with cooking spray.
• Mix peanuts, sunflower seeds, raisins, cranberries, oats & Rice Krispies in a large bowl.
• Microwave peanut butter, brown sugar and honey on high until bubbling, around 1 to 2 minutes.
• Add vanilla and stir until blended.
• Pour peanut butter mixture over dry ingredients and stir until mixed throughly.
• Transfer mixture to baking pan and press down firmly.
• Let stand for at least 1 hour before cutting into bars.

Makes big feast for two for at least one week.

This recipe is from the Eating Well magazine.

The Beans Tee No.1

This is the first of a few, "The Beans" t-shirts to be made. It was made with an inverted stencil to give it a little more than usual, home-made feel. Instructions on how to make this can be found on the "Don't Exist" post.

2008 Spring EOS Tournament

For the sixth time in a row, Tarsi took home the MUSA MN Championship trophy by beating out Can't Quite Score Enough, 4-0. Tarsi reached the championship game by first beating the Shockers, 12-1 then Balls Deep II, 11-0.

A Balls Deep II team, that in their first ever season in MUSA, went 7-0 in the regular season to reach the EOS tournament before beating the Sasshole Sports Empire in a tightly contested match-up, 5-4. They next took care of the Tricky Richardsons, 6-5 in an epic extra-inning, 3 run scoring, walk-off double.

On the other side of the bracket, the Can't Quite Score Enough squad first faced off against the St. Paul Gnarly Balls, winning 5-0 before facing Nagma Inc in the final four. That game went into a 1-1 tie into the next to last inning before Nagma gave up 3 runs on right field blooper that probably could have easily been caught had the ball not seemed to be sailing well out of bounds before the wind pushed it, just barely back into play.

All in all, a fantastic, beautiful sunny day that Sassholes were just happy to be apart of.

• Dean- 1 for 3, 1 Double
• Kelley- 2 for 3
  

Roasted Tomato Basil Gazpacho with Avocado

INGREDIENTS:

• 3 Pounds Ripe Campari Tomatoes
  
• Cored and Halved Lengthwise
• 1/4 Cup Olive Oil
• 3 Cups Chicken (or Vegetable) Broth
• 1 Cup Chopped Vidalia Onion
• 2 Tablespoons Garlic
• Minced
• 1 Tablespoon Fresh Lime Juice
• 1/2 Jalapeño
• Seeded and Chopped
• 1 Teaspoon Sea Salt
• 1 Teaspoon Cumin
• 1 Avocado
• Halved, Peeled, Pitted and Cut Into 1/4" Slices
• 2 Tablespoons Cilantro
• Chopped

DIRECTIONS:

• Preheat oven to 400 degrees.
• Toss tomatoes, oil and basil and arrange cut-side down in a large roasting pan.
• Roast until tomato skins or shriveled and starting to brown, about 45 minutes.
• Remove from oven and pour 1 cup of broth over tomatoes and let cool to room temperature.
• Once cooled, transfer tomatoes, broth and any burnt bits on side of pan to a blender.
• Add onion, garlic, lime juice, jalapeño, cumin and salt to blender and purée until smooth.
• Transfer purée to a bowl and add remaining 2 cups of broth.
• Cover and refrigerate for 2-3 hours.
• Serve in soup bowls, garnished with avocado slices and cilantro.

Great refreshing, summer-time soup. Roasting the tomatoes increases the their natural, sweet, fruity flavor while combining with the olive oil and basil giving the dish its smooth, silky texture.
Enjoy!

This dish was adapted from one found at www.eatingwell.com

"Don't Exist" T-Shirt

Our friend Emily is obsessed with the band, Beirut (she saw them 3-4 times in one week). While trolling Youtube for videos of her obsession, she watches a video that has a guy in the background is wearing a shirt that says "I Listen To Bands That Don't Even Exist Yet". Emily, as anyone would, thinks this is very clever and immediately makes this her Facebook status. I inquire, get this story and decide instantly that I need to make this shirt for her.

Shortly after putting this design together, it dawned on me to google it, as it obviously already exists, and found this design by Evan Ferstenfeld AKA FRICKINAWESOME. Sorry, Evan, I like mine better...

Materials Needed:

• Stencil Design
  
• Printer (Not Necessary)
• Freezer Paper
• T-Shirt
• Fabric Paint
• Foam Paint Brush
  
• Exacto Knife
• Iron

Instructions:

1. If you've designed your stencil on a computer, you can try to print the image directly on a piece freezer, shiny side down, cut to 8.5 x 11. I was unable to get the freezer paper to feed through a printer, so I printed it on regular paper and traced the design on to the freezer paper.


2. Next, cut out your stencil using an exacto knife over a cutting mat.


3. Then iron your stencil on to the t-shirt. Make sure the shirt has been washed and is wrinkle free beforehand. Make sure your iron is set to the dry setting, go over the stencil once and wait for it to cool. Once it's cooled, go over it a second time and make sure all of your corners and edges are ironed down. Then iron a blank second piece of freezer paper on the opposite inside of the t-shirt to prevent bleed through when actually printing.


4. Next you'll actually paint your shirt. Fabric paint can be found, but I used acrylic paint mixed with a fabric medium. Dab the paint on with a foam brush. Make your first coat fairly thin and wait for it to dry. Once it's dried you can paint on additional layers until you feel you have enough. Two should be enough.


5. When the shirt has completely dried, carefully peel off the freezer paper. Lastly, you'll need to dry the t-shirt, inside out on low heat in order to heat set the paint.

Have fun!

Sassholes (Softball) v Heavy Hitters

No comment. See above....

• Dean- o for 2, 1 Walk
• Kelley- 1 for 2, 1 Run

Cuckaw, cuckaw!

Crystal Castles

Even though you may have already heard Crystal Castle's hit split with HEALTH, "Crimewave", I've decided that anytime my mornings start with a cup of coffee, BIG FEAST BARS (recipe to come) and hitting play on the same album everyday, I must blog my obsession.

Supposedly, the duo's first ever released track, "Alice Practice", was recorded "accidentally" as a microphone test by lead vocalist, Alice Glass, in 2005. Since then, Crystal Castles have recorded their first (self-titled) LP, that brings a raw, trashy, disco-punk sound, that I at least have never seen in other 8-bit/chiptune recordings.

The album opens with "Untrust Us", which places distorted, chopped up vocals on a synth loop before ending in a (F Yeah!) Death From Above 1979, "Dead Womb" sample. The next track is the aforementioned, "Alice Practice", which features Alice's screaming siren over Ethan Fawn's chaotic Atari-laden beats, before hitting "Crimewave". The album continues in this fashion of disembodied vocals, chopped up 8-bit keyboards and general nosiemongering, while still having tracks to dance to like my favorite, "Courtship Dating". The album finishes with CC gradually bringing you back down to Earth with a fantastic shoegazing closer, "Tell Me What To Swallow".

And just in case you're wondering, the band did not name themselves after the 1983 Atari game, but rather She-Ra's refuge atop Sky Dancer Mountain...

Herbed Onion-Mustard Chicken

INGREDIENTS:

• 2 Tablespoons Dijon mustard
• 2 Tablespoons Creamy Vidalia Onion Salad Dressing
• 1 Cup Soft Bread Crumbs
• 1 Tablespoon Dried Parsley Flakes
  
• 1 Teaspoon Dried Thyme
• 2 Tablespoons Melted Butter
• 2 Boneless, Skinless Chicken Breasts

DIRECTIONS:

• Combine mustard and salad dressing in a small bowl.
• Mix bread crumbs, parsley and thyme in another bowl.
• Toss bread crumbs with melted butter and mix well.
• Spread mustard mixture on both sides of chicken breasts, then pat crumb mixture onto both sides, pressing firmly.
  
• Bake at 400 degrees for 24 minutes.

Absolutely nothing planned to make for dinner and two chicken breast in the freezer, Oh No!... Add some mustard, whatever creamy dressing available and some fitting dry herbs, and voilà! Dinner for two.
Enjoy!

a Beans original