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

Sasshole (Softball) v NMDP Searchers

The Sassholes jumped on the NMDPs early and often, scoring in every inning on way to the 16-10 victory while both Beans earned a game ball. With just two games to go, the Sassholes sit at 8-2.

• Dean- 4 for 4, 3 Runs, 5 RBIs, 2 Doubles, 1 Triple, 1 Home Run
• Kelley- 1 for 3, 2 Runs, 1 Walk
  

Trout Escabeche topped with Leek & Carrot Salad

INGREDIENTS:

• 4 Trout Fillets
• Skin On
• 1 Cup Olive Oil
• 1-1/2 Teaspoons Coarse Salt
• Divided
• 18 Peppercorns
• 2 Sprigs Fresh Thyme
• 1/2 Bay Leaf
• 1/4 Teaspoon Whole Coriander Seeds
• 2 Leeks
• White and Green Parts Only
• Halved Lengthwise
• Sliced Into Long, Thin Strips
• 10 Cilantro Stems (Leaves Reserved For Garnish)
  
• Tied With Kitchen String
• 1 Carrot
• Peeled and Very Thinly Sliced
• 1/2 Red Onion
• Thinly Sliced
• 1/2 Jalapeño
• Seeded and Thinly Sliced
• 2 Cups Frozen Corn
• 1/2 Cup Rice Wine Vinegar
• 1 Tablespoon Honey
• 1 Teaspoon Sherry Vinegar
• 1 Cup Watercress Leaves

DIRECTIONS

• Season trout fillets with salt and pepper.
• Heat oil over medium heat until bubbles start to form around the edges of the pot.
• Add one teaspoon salt, peppercorns, thyme sprigs, bay leaf, coriander seeds, leeks and cook until leeks are limp and translucent, but not golden, about two minutes.
  
• Add cilantro stems, carrot, 1/4 teaspoon of salt and sauté until carrot softens, about three minutes.
• Add red onion, jalapeño, 1/8 teaspoon salt and sauté for another two minutes.
• Add corn, rice wine vinegar, honey, sherry vinegar, 1/8 teaspoon salt and bring to simmer, then remove from heat.
• Discard cilantro stems, thyme sprigs and bay leaf.
• Strain vinaigrette into a shallow skillet.
• Transfer salad to a bowl and set aside.
• Bring vinaigrette to a simmer, add trout fillets, two at a time, skin side down, and cook while basting fish with the vinaigrette until trout is opaque, around five minutes.
• Transfer fillets, as they finish, to prep area and let fish slightly cool before pealing off skin with hands.
• Add cilantro and watercress to salad and toss well.
• Plate trout, topped with salad and serve.
  

This is a great, light dish that truly tastes like summer and has the colorful presentation to match. Although this recipe seems to have quite a bit of oil, not much of it is actually consumed.
Enjoy!

This recipe was created by Alex Raij, Head Chef of Tia Pol.

Bacon, Avocado, & Colby Jack Omelet with Salsa

INGREDIENTS:

• 1 Tomato
• Seeded and Finely Chopped
• 2 Tablespoons Shallot
• Finely Chopped
• 1 Jalapeño Pepper
• Seeded and Minced
• 2 Tablespoons Fresh Clinatro
• Minced
  
• 1 Tablespoon Lime Juice
  
• 4 Eggs
• 2 Tablespoons Water
• 1 Tablespoon Butter
• 3 Slices Bacon
• 1 Avocado
• Halved, Peeled & Cut into 1/2-inch Pieces
  
• 1/2 Cup Colby Jack
• Grated

DIRECTIONS:

• Stir together the tomato, shallot, jalapeño, clinatro, lime juice, and salt and pepper to taste.
  
• Whisk together the eggs, the water, and salt and pepper to taste.
• Heat 1/2 tablespoon of the butter over medium-high heat until the foam subsides in a skillet.
• Pour in half the egg mixture evenly over the bottom, and cook it until it is almost set, about 1 minute.
  
• Sprinkle the omelet with half the bacon, half the avocado, and half the Colby Jack and cook the omelet until it is set, about another minute.
  
• Fold the omelet over the filing, transfer it to a plate, and keep it warm.
• Make another omelet with the remaining butter, egg mixture, bacon, avocado, and Colby Jack
• Spoon the salsa over each and serve.

From start to finish, this BIG FEAST takes less than 20 minutes. Bacon, avocado and a jalapeño salsa... Could you really ask for anything better to start your morning? Add an espresso and enjoy the rest of your day!

This recipe was originally found at www.gourmet.com.

Goat Cheese, Tomato, & Dill Orzo with Salmon

INGREDIENTS:

• 3 Tablespoons Olive Oil
• 2 Cups Cherry Tomatoes
• Halved
• 1/2 Cup Dill
• 1 Teaspoon Lemon Zest
• 1 Cup Orzo
• 1-1/2 Cups Crumbled Goat Cheese
• 4- 4 Ounce Salmon Fillets

DIRECTIONS:

• Heat oven to broil.
  
• Toss oil, tomatoes, dill, zest and 1/2 teaspoon each of salt and pepper in a large bowl.
• Let stand for 10 minutes.
• Cook orzo in boiling salted water until al dente.
• Broil salmon 10 minutes per inch of thickness.
• Drain orzo and toss with tomato mixture.
• Add goat cheese to orzo and toss again.
• Serve with broiled salmon.

The versatile flavor of dill (thank you for the dill, Martha & Kevin) really comes through with this greek inspired dish. While we chose to serve this with salmon, this orzo could hold a meal on its own or be used as a great side dish.
Enjoy!

This recipe was adapted from one found at Gourmet.com.

Lattice-Topped Strawberry-Rhubarb Pie

INGREDIENTS:

Crust

• 3 Cups Flour
• 2-1/2 Teaspoons Sugar
• 3/4 Teaspoon Salt
• 2/3 Cup Solid Vegetable Shortening
• Chilled & Cut into Pieces
• 1-1/4 Sticks Butter
• Cut into Pieces
• 10 Tablespoons Ice Water
• 1 Large Egg Yolk

Filling

• 3-1/2 Cups Rhubarb
• 1/2 Inch-Thick Slices
• 3-1/2 Cups Strawberries
• Hulled & Halved
• 1/2 Cup Golden Brown Sugar
• Packed
• 1/2 Cup Sugar
• 1/4 Cup Cornstarch
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Salt
  

DIRECTIONS

Crust

• Combine flour, sugar and salt in a large mixing bowl.
• Cut in shortening and butter until a coarse meal forms.
• Blend in ice water, about 2 tablespoons at a time, until moist clumps form.
• Gather dough into a ball and cut it in half.
• Flatten each half into a disk.
• Wrap separately in plastic and refrigerate until firm, around an hour.

Filling

• Combine ingredients in a large bowl and gently toss to blend.

Pie

• Preheat oven to 400 degrees
• Roll out 1 dough disk on a floured surface to a 13-inch round.
• Transfer to a 9-inch glass pie pan and trim off excess dough, leaving a 3/4 inch overhang.
• Roll out second dough disk on a floured surface to a 13-inch round.
• Cut into fourteen 1/2-inch wide strips.
• Spoon filling into crust bottom.
• Arrange 7 of the strips atop the filling spaced evenly.
• Arrange the 7 remaining strips in the opposite direction, forming a lattice or weave the strips together as we did.
• Trim any excess from the strips to line even with the overhang on the bottom crust.
• Fold strip ends and overhang under, pressing to seal and crimp decoratively.
• Beat egg yolk with 1 teaspoon of water to create glaze.
• Brush glaze over crust.
• Place in oven and bake for 20 minutes.
• Reduce oven temperature to 350 degrees and bake until golden and filling thickens, around 1 hour 25 minutes.
• Transfer pie to rack and cool completely.

If running low on time, like we were, a store bought crust works just as well. If you do have time, the crust can be made up to one day ahead. Keep it chilled, but let the dough soften at room temperature before rolling. Yummy.

The Sparkle Boom Collection

On our recent trip to the Motherland over the Independence Day weekend, we spent the 4th of July evening in Winneconne (Omro's fireworks were canceled due the recent flooding of Fox River) where we played around shooting fireworks with a long exposure. We hope you enjoy!

All I Need is a Miracle

Electric Dandelion

Twilight's Last Gleaming

Died For Your Sins

Optic Nerve Ending

Starry, Starry Night

Florence and The Machine

Photo by Tom Beard Photography

I (Kelley Bean) have been listening to a lot of female vocalists from the U.K. recently. Maybe it's because I like their accents. Maybe I'm just going through a phase.

A few weeks ago, I found Florence and The Machine on myspace and I've been listening to her on reapeat ever since. Florence Welch has a powerful voice. Her songs are catchy, but have more soul than your every day pop music. To my knowledge, Florence and The Machine only has a single released with "Kiss With a Fist" as the A-side and "Hospital Beds" as the B-side. "Between Two Lungs," which can be found on her myspace page, is my personal favorite. I hope to hear it performed live some day.

I was doing some research, and found that her biography claims that she makes "the kind of music Lily [Allen] or Kate [Nash] would make if they'd grown up locked in a cage full of snakes in the basement of a Louisiana funeral home." I think that says it all.

Pan-Seared Tilapia with Jalapeño Lime Butter

INGREDIENTS:

• 1/2 Stick Butter
• Softened
• 1 Tablespoon Shallot
• Finely Chopped
• 1 Teaspoon Lime Zest
• 2 Teaspoons Lime Juice
• 1 Teaspoon Jalapeño Pepper
• Minced with Seeds
• 1Teaspoon Salt
• Divided
  
• 4 Tilapia Fillets (6 oz Each)
• 1 Tablespoons Vegetable Oil

DIRECTIONS:

• Stir together butter, shallot, zest, lime juice, jalapeño and 1/2 teaspoon salt in a bowl and set aside.
• Pat tilapia fillets dry and sprinkle with 1/2 teaspoon salt.
• Heat oil in skillet over medium-high heat until nearly smoking.
• Sauté tilapia, flipping once, until golden and just cooked through, around 5 minutes.
• Serve fish with a dollop of jalapeño lime butter.

The beauty of this dish its elegant simplicity. Not only is it extremely easy to make, but you could prepare it with nearly any white fish or vegetable and it would be equally as good every time. The fish's purpose, in this dish, is only to wear the jalapeño lime butter. The butter is what makes this dish stand out. It's creamy texture along with the multitude of flavors in each bite is phenomenal. We liked it so much that we started dipping our green beans and rice into the butter as well! Next time, we're going make a bit more than the recipe calls for in an effort to satisfy our indulgence. Enjoy!

This recipe was adapted from one found at Gourmet.

Sasshole (Softball) v Cuzzy Freight Dogs

The Sassholes must have used the holiday week off wisely, as they avenged a week two 11-1 loss by walloping the Cuzzy Freight Dogs in only 4 innings, 22-3. They whole team was on offensively, going through the lineup 4 times and reaching base 27 out of 37 at bats. With only three games to go the Sassholes sit at 7-2 for the season.

• Dean- 3 for 4, 3 Runs, 4 RBIs, 1 Double, 1 Home Run
• Kelley- 2 for 4, 2 Runs
  

Grilled Asain Flank Steak with Sweet Slaw and Wasabi Green Onion Mashed Potatoes

Grilled Asian Flank Steak

INGREDIENTS:

• 1/4 Cup Ponzu
• 5 Tablespoons Vegetable Oil
• 3 Teaspoons Ginger
• Minced
• 1 Tablespoon Garlic
• Minced
• 1 1-1/2 Pound Flank Steak

DIRECTIONS:

• Heat grill.
• Mix ponzu, ginger and garlic in a resealable plastic bag.
• Add steak and turn to coat.
• Let sit at room temperature for 30 minutes, turning often.
• Grill steak until desired temperature, about 6 minutes per side for medium-rare.
• Let rest for 10 minutes.
• Slice thinly against the grain.

Asian Sweet Slaw

INGREDIENTS:

• 3 Tablespoons Sugar
• 3 Tablespoons Rice Vinegar
• 2 Red Serrano Peppers
  
• Thinly Sliced Rounds
• 1 Teaspoon Habanero
• Diced
• 2 Teaspoons Ginger
• Minced
• 5 Cups Napa Cabbage
• Thinly Sliced
• 3/4 Cup Green Onion
• Chopped and Divided

DIRECTIONS:

• Stir sugar and vinegar in a saucepan over medium heat until sugars dissolves.
• Remove from heat and add jalapenos, habanero and ginger.
• Combine cabbage and 1/2 cup green onion in a bowl.
• Pour vinegar mixture over cabbage and toss to coat.
• Season with salt and pepper.
• Sprinkle remaining 1/4 cup green onion over slaw before serving.

Wasabi Green Onion Mashed Potatoes

INGREDIENTS:

• 3 Pounds Yukon Gold Potatoes
• Peeled and Cut into 1-1/2" Cubes
• 1 Cup Whipping Cream
  
• 1 Stick Butter
• 2 Tablespoons Wasabi Paste
• 2 Tablespoons Sesame Oil
• 1 Cup Green Onion
• Chopped

DIRECTIONS:

• Bring potatoes to a boil in a large pot.
• Reduce to medium and cook until tender, about 17 minutes.
• Simmer cream, butter and wasabi paste over medium heat, stirring until butter melts.
• Season with salt and pepper.
• Keep warm.
• Heat oil in a skillet over medium heat, add green onions and cook until wilted.
• Set aside.
• Mash potatoes, stir in hot cream mixture and season with salt and pepper.
• Stir in green onions.

Asian play on everyone's favorite, Steak and Potatoes. The flank steak is quick and easy to prepare. Flank steak can be difficult to chew, so it is important to cut the slices against the grain. The slaw, while quite sweet, does have a bite to it. For those of you weary of spicy heat, you may wish to drop the habanero pepper. The serrano peppers still give it wonderful flavor along with a little kick. The red peppers look great with the greens and whites of the cabbage. Finally, the wasabi mashed potatoes are a sure hit! Add good friends and a nice bottle of wine and you'll have a fantastic night. Enjoy!


This menu was created from multiple recipes adapted from Bon Appétit.

Sasshole (Kickball) Championship v Smelt It, Dealt It

In the Pac-Man division championship game, playing for a bid into the Spring Minnesota state End-of-Season tournament, the Sasshole Kickball squad could not live up to the hype, losing 3-1 in close battle with a up and coming Smelt It, Dealt It team.

The Sassholes will be back for the Fall season, as they branch out to annoy and destroy new teams in the city of Minneapolis at the Fort Snelling Sports complex. Season starts in early August!

• Dean- 2 for 3
• Kelley- 2 for 3
  

Uncle Tom's Drummies

INGREDIENTS:

• 12 Tablespoons Louisiana Hot Sauce
• 1 Stick of Butter
• 2 Tablespoons Vinegar
• 2 Teaspoons Cayenne Pepper
• 2 Teaspoons Crushed Red Pepper
• 4 Shakes Garlic Powder
• 4 Dashes of Worcestershire Sauce
• 4 Dashes Tabasco Sauce
• Family Pack of Chicken Drummies (12 - 16)

DIRECTIONS:

• Heat grill.
  
• Combine all ingredients and heat over medium, stirring until butter is melted.
• Brush drummies with sauce.
• Grill over low coals while continuously brushing with sauce.

Kelley Bean's uncle, Tom Shea, owner of Jasper's Food & Spirits in Pickett, WI, created this recipe. Sports bar drummie flavor made at home.
Enjoy!

Sasshole (Softball) v DCM Services

The Sasshole softball team jumped down the DCM Service's throats in the 1st inning, scoring 7 quick runs and never looked back, winning 14-1 in 5 innings.

• Dean- 3 for 3, 2 Runs, 2 RBIs, 1 Double, 1 Home Run
• Kelley- 1 for 3