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
  

Mango Chutney Tilapia Wrap

INGREDIENTS:

• 2 Tilapia Fillets
• 1 Tablespoon Lime Juice
• 1 Tablespoon Green Onion
• Finely Chopped
• 2 Garlic Cloves
• Minced
• 1 Teaspoon Fresh Thyme
• Chopped
• 1 Teaspoon Habanero Chile
• Seeded and Minced
• 1 Tablespoon Vegetable Oil
• All Purpose Flour
• Flat Bread Wraps
• Lettuce
• Chopped
• Tomato
• Slices
• Cucumber
• Slices
  
• Mango Chutney

DIRECTIONS:

• Arrange fish in glass baking dish.
• Mix lime juice, green onion, garlic, thyme, and chile, then season with salt and pepper.
• Spoon mixture over fish and let stand at room temperature for at least 20 minutes.
• Heat oil in skillet over medium-heat heat.
• Sprinkle each fillet with salt and pepper, then flour.
• Add fish to skillet and cook until golden on the outside and opaque in the center, about 2 minutes per side.
• Place lettuce on wrap, top with fish, tomato, cucumber and mango chutney.
• Fold and eat.

This recipe is a play on a native Trinidadian dish called a Bake and Shark, famously found at Maracas Beach. This was really easy to make and tasted great. The possibility for different flavors are endless as this wrap is a vessel for whatever condiment is put on it. Next time, we'd like to try a couple pieces of bacon and garlic mayonnaise...
Enjoy!

Sasshole (Kickball) Playoffs v Kickballski's

PLAYOFFS! The Empire opened up Pac-Man division post-season with a bang, scoring two runs right away in the 1st inning and piling on 1 more every inning through 5 until finally getting blanked in the sixth. The Sassholes knocked the Kickballski's out of contention, winning 9-2 after giving up a couple cheap runs in the 8th and 9th. The Pac-Man division championship is next week against the only team to have beaten the Sassholes this season, Smelt It Dealt It...

• Dean- 3 for 5, 1 Run, 1 Triple
• Kelley- 2 for 5, 2.00 ERA
  

Chilean Sea Bass with Olives and Potatoes in Parchment

INGREDIENTS:

• 1/4 Pound Yukon Gold Potatoes
• Thinly Sliced
  
• 4 Tablespoons Olive Oil
• 3 Teaspoons Oregano
• Chopped
• 1 1/4 Teaspoons Sea Salt
• 4 5-Ounce Skinless Pieces Chilean Sea Bass
• 1 Lemon
• Thinly Sliced
• 4 Garlic Cloves
• Thinly Sliced
• 1/2 Cup Kalamata Olives
• Pitted and Slivered
• 1/4 Cup Flat-Leaf Parsley

EQUIPMENT:

• Mandolin Slicer
• 4 15-Inch Squares of Parchment Paper
• Kitchen Twine

DIRECTIONS:

• Preheat oven to 400 degrees with a baking sheet on the bottom rack
• Cut potatoes into thin slices with mandolin
• Toss potatoes with 1 tablespoon oil, 1 teaspoon oregano and 1/4 teaspoon sea salt
• Divide potatoes among parchment squares, overlapping slightly then top each with a piece of bass.
• Sprinkle each piece of bass with 1/4 teaspoon sea salt, then top with a lemon slice, garlic slices, olive slivers, parsley leaves, 1/2 teaspoon oregano and 1/2 tablespoon oil.
• Fold up sides of parchment over the fish to create a pouch and tie tightly closed with kitchen twine.
• Place all pouches on baking sheet and bake until fish is cooked through, about 15-20 minutes.
• Serve in pouch
  

This recipe sounds very complicated and difficult, but is actually extremely easy, takes little time at all and definitely has a unique presentation to wow guests. Make sure to get Yukon Gold potatoes as their natural buttery flavor compliments the subtle flavors of the olives and fish beautifully. If you don't own a mandolin, we picked a cheap one up for $9.99 and have found uses for it at almost every meal.
Enjoy!

Sassholes (Softball) v Red-Headed Step Child

In a offensive display that lasted only 5 innings before time ran out, the Sassholes defeated last seasons rivals, The Red-Headed Step Children, 19-13. Trading big innings one after the other the Sassholes put up 6 unanswered in 4th inning before tightening the defensive screws (although Dean did his best to lose the game, now at 3rd base) and not allowing another run.

• Dean- 4 for 3, 3 Runs, 1 Triple
• Kelley- 0 for 3, 1 Walk
  

Raspberry Champagne Sorbet

INGREDIENTS:

• 2/3 Cup Sugar
• 2/3 Cup Water
• 12 Ounces of Fresh Raspberries
• 1 Cup Champagne
• 1/4 Cup Creme de Cassis
• 1 1/2 Tablespoons Fresh Lemon Juice

EQUIPMENT:

• Ice Cream Maker
• Blender
  

DIRECTIONS

• Bring water and sugar to a boil, stirring until the sugar is dissolved.
• Remove from heat and cool to room temperature.
• In a blender, puree raspberries, champagne, creme de cassis and sugar syrup.
• Strain puree through a fine mesh and discard solids.
• Stir in lemon juice.
• Refrigerate covered for at least one hour, until cold.
• Freeze in ice cream maker according to directions.

We picked up our ice cream maker at Target for around $20.00 and have used it many times already. Our ice cream maker needs to be stored in the freezer for at least 8 hours before it can be used, so plan ahead. This sorbet did taste a little boozy, but do not decrease the amount of champagne as it's vital in giving the sorbet its smooth texture.
Enjoy.

Sassholes (Softball) v Crappies

The sixth week of softball didn't treat the Beans too well as the Sassholes took a 13 inch Crappie to face, losing 13-10. Dean Bean has decided he can not play in the outfield at all after losing track of at least 3 routine fly balls...

• Dean- 0 for 2, 1 Walk, 1 Run, 1 RBI
• Kelley- 2 Walks, 1 RBI
  

Flounder over Herbed Couscous

INGREDIENTS:

• 3/4 Cup Flat-Leaf Parsley
• Loosely Packed
• 2 Scallions including Green Tops
• Chopped
• 2 Teaspoons Lemon Juice
• 4 Tablespoons Cooking Oil
• 2 1/4 Cups Water
• 1 1/4 Teaspoons Salt
• 3/4 Teaspoon Fresh-Ground Black Pepper
• 1 1/3 Cups Couscous
• 2 Pounds Flounder Fillets
• Cut into 4 Pieces
• 1/4 Cup Flour

DIRECTIONS:

• Puree the parsley and scallions with the lemon juice, 2 tablespoons of the oil, 1/4 cup of the water, and 1/4 teaspoon each of the salt and pepper in a blender.
  
• Bring the remaining 2 cups water to a boil with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
  
• Stir in 3 tablespoons of the parsley puree and the couscous.
  
• Cover, remove from the heat, and let sit for 5 minutes.
• Heat the remaining 2 tablespoons oil over high heat.
  
• Sprinkle the fish with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper then dust the flounder with the flour and shake off any excess.
  
• Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets.
  
• Serve the fish over couscous, spooning the remaining parsley puree on the top of each.

With very few ingredients, this dish comes across with big flavor! The full taste of parsley really comes through in the sauce as well as flavors the couscous. This recipe was originally from foodandwine.com.

Enjoy!

A Evening with Adele

Last night The Beans had the pleasure of seeing Adele at a small show at Theatre de la Jeune Lune. We (that’s a generous ‘we’) found Adele on myspace.com about a year ago and were extremely excited to learn that she was making a stop in Minneapolis on the U.S. leg of her tour to promote her debut album, “19.”

Theatre de la Jeune Lune is located in the Warehouse District. Exposed brick walls and remnants where additional walls and windows had once been in the empty warehouse surrounded the nearly bare stage. The setting was a perfect complement to the clear and confident tone of Adele’s voice.

Alone on stage, the London based singer opened the show belting out the lyrics to “Daydreamer.” A guitarist joined her on stage for the third and fourth songs, “Right as Rain” and “Melt My Heart to Stone.” The highlight of the show, in my opinion, came after pianist joined them on stage. “First Love” is a simple song with heartfelt lyrics, which is just the type of song to showcase Adele’s strength: her voice, powered by raw emotion. Her singing on songs such as “First Love” is reminiscent of Jeff Buckley, Otis Redding, or, more currently, Glen Hansard.

Adele then went into a beautiful rendition of Bob Dylan’s “Make You Feel My Love.” That song holds a special place in The Beans’ hearts and was wonderful to hear live. She played three more songs before leaving the stage. After quickly gulping a bunch of water backstage, she returned to play “Crazy for You” on her own. I’m not sure we’ve seen a performer so charming as Adele; during the song she quietly burped and I think most of the audience, like us, actually found it endearing.

Adele and her backing musicians closed the show with an Etta James cover, “Fool That I Am,” and her own “Chasing Pavements.”

In all, the show only lasted about an hour, but it was incredible. Although she mentioned that she had a migraine and some pain due to her wisdom teeth, she sounded absolutely amazing. Her recordings do not do her justice. Adele will be coming back to Minneapolis some time this fall.

Over-Sporting? The Month of May Recap.

This is first image that came up on a google image search on "Too Much Sport".

Okay, it's been over a month since our last blog... Who would of thought sporting four consecutive days in a row (Mondays - Thursdays) would take up so much time?...

So here's were we're at:

Mondays- Sasshole Sports Empire (Softball)
After wining our first game out against DCM Services, we then got our butt's handed to us in our first ever 10 run loss against Cuzzy Freight Dogs, 1 - 11. Week three was dramatic, bottom of the ninth, two outs, come behind (lucky) win over NMDP Searchers, 20 - 19. Week four we worked over the Heavy Hitters, 19 - 7. This week the Beans will be taking the night off against the Slamma's in order to check out Adele at Theatre de la Jeune Lune. More to come on that tomorrow...
Through four games:

• KJ- 4 for 11, 5 Runs, 2 Walks
• Dean- 7 for 11, 5 Runs, 2 Doubles, 2 Home Runs, 8 RBIs, 1 Walk

Tuesdays- MUSA Field Monitoring (Dean) & Cleveland Steamers Kickball(Kelley)
Tuesdays at Phelps Park kind of suck. There's a Boys & Girls club attached to the field and the little buggers are constantly running in out of the games. I kind of wish one of them would get hurt...
Cleveland Steamers are fielding an unusual roster this year, doing the opposite of most teams with the bare minimum of men (4) playing each game and fielding 7 ladies. The Steamers are definitely pretty in pink and having lots of fun, but have lost the first 3 games to St. Paul's Gnarly Balls, Playground Bullies & Tony Danza Extravaganza. Oh well, let's head to Adrian's.

Wednesdays- Sasshole Sports Empire (Kickball)
After jumping out to a huge win in week one, The Sass took one on the chin, losing to Smelt It, Dealt It 8 -3 in week two. Week three was another blow-out over the Kumquat Kicks! 24-0. Weeks four and five were pretty easy wins over Kickballski's 12 - 2 and Don't Kick Our Cheerleader... 16 - 3. The Sassholes will be taking this week off before starting the first round of the playoffs on June 11 as the 2nd seed.
Through five games:

• KJ- 10 for 21, 7 Runs, 5 RBIs
• Dean- 13 for 23, 9 Runs, 1 Triple, 4 Home Runs, 11 RBIs
  

Thursdays- Leaning Tower of Pizza (Kelley) & RH Puff N' Stuff (Dean)
The Leaning Tower of Pizza has started out really well with some big wins in a very tough division and still have a shot at the division title. LTop took out the ranked RH Puff N' Stuff in week one in a Bean-on-Bean match-up, The Crushinators in week two and the Killazz in week three, before losing to division leader Can't Quite Score Enough in week four. Pizza bounced right back, beating another ranked team in week five, Gimme Your Lunch Money II. With only two games left and holding second place firmly, LToP takes on the Kickbusters this week.
RH Puff N Stuff have played up and down all season, losing games they should win, but having fun along the way. Puffy started out taking one on the chin, losing to rival Bean team Leaning Tower of Pizza. Week two Puffy rolled Gimme Your Lunch Money II, before taking a big win over highly ranked Unmentionables in week three. Puff N Stuff again rolled in week four over the Kickbusters before blowing the lead and post-season hopes against the Crushinators in week five. Puffy takes on division leader, Can't Quite Score Enough this week in a game for pride.

We'll try and do better job staying on top of this blog in the future, as we don't really want to play four nights a week anymore.... I miss my Netflix.

Asian Chicken Salad with Snap Peas & Bok Choy

INGREDIENTS:

• 2 Skinless Boneless Chicken Breast
• Fresh Cilantro
• 5 Whole Sprigs
  
• 1/3 Cup Chopped
• Green Onion
• 1 Whole
• 2 Chopped
• 1 8-Ounce Package Sugar Snap Peas
• 3 Bok Choy
• Thinly Sliced Crosswise
• 1 English Hothouse Cucumber
• Quartered Lengthwise
• Thinly Sliced Crosswise
• 1 Jalapeño Chile
• Thinly Sliced
• 1/4 Cup Ponzu
• 2 1/2 Tablespoons Rice Vinegar
• 2 1/2 Tablespoons Vegetable oil
• 1 Tablespoon Minced Ginger

DIRECTIONS

• Fill medium skillet with salted water and bring to boil.
• Add chicken breasts, cilantro sprigs, and whole green onion and reduce heat to medium and poach chicken until just cooked through, around 20 minutes.
• Transfer chicken to a plate and cool.
  
• Add snap peas to same skillet, increase heat to high and cook until crisp-tender, around 1 minute.
• Drain and rinse snap peas under cold water to cool.
  
• Discard whole green onion and cilantro sprigs.
  
• Coarsely shred chicken.
  
• Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
  
• Whisk ponzu, vinegar, oil, and ginger in small bowl.
  
• Add dressing to salad and toss to coat.
  
• Season to taste with salt and pepper.

This is great, quick, easy recipe that's very refreshing on a spring day and healthy too! We had never used or even heard of ponzu before, and it's a fantastic soy sauce substitute. It can be found bottled at most Asian markets. We didn't really shred the chicken, but kind of pulled it apart with a fork. This recipe is around 250 calories per serving and was originally published by Bon Appétit.

Enjoy!

SassHole Sports Empire- Kickball Week 1

The Empire opened the season with a game against, Kick Me, a brand new team to MUSA. We kind of kicked the shit out of them. Oops. We jumped down they throats right of the gates and didn't stop until no one on the field was having fun... Well, we still did ;). Final score, SassHoles 36, Kick Me zero.

• Dean- 4 for 6, 3 runs, 7 RBIs, 2 Home runs (1 Grand Slam)
• Kelley, 5 for 5, 3 runs, 1 RBI, Pitched a shut out.