Fish Sandwiches with Wasabi Tartar Sauce and Crispy Potato Strips

•March 22, 2014 • Leave a Comment


First, make these or buy some buns

Then, you can either make the Fish fillets or take a shortcut (Like I did) and use frozen battered fish. To make the fish:

Season 4 (6oz) white fish fillets with salt, pepper and Old Bay seasoning to taste. Put 1/2 cup of flour in a shallow dish. In another, whisk 2 eggs with a Tablespoon of water. In a third bowl, put 1 1/2 cups of panko crumbs, 3 Tablespoons chopped chives, 1 teaspoon ground ginger and 1 teaspoon of garlic powder. Dredge the fish in flour, then eggs and then panko. Heat 1/4 inch of oil in a skillet over med-high heat. Fry until golden, about 3 minutes per side.

To make the tartar sauce, combine:

1 cup mayonnaise

1 Tablespoon lemon juice

2 teaspoons rice vinegar

1 Tablespoon Dijon mustard

Salt to taste

2 Tablespoons soy sauce

1 teaspoon lime juice

1 teaspoon wasabi paste (or to taste)

2 Tablespoons relish (optional)

Assemble sandwiches with desired toppings.


To make the Potato Strips:

1 large russet potato or 2 red skinned

about 1/2 cup extra virgin olive oil

salt, parmesan cheese and chopped rosemary (optional, to taste)

1. Peel the potato into strips using a vegetable peeler.

2. Heat a thin layer of oil on medium-high heat in a skillet.

3. Once oil is hot, fry strips in batches until golden. Remove to paper towels to drain and sprinkle with salt.



•March 21, 2014 • Leave a Comment

We planned out a honeymoon, but we aren’t sure yet if we’re going this Fall or not. We’ll find out as the wedding gets closer and we know what kind of cash is available, but if all things went our way, we’d be doing this for our honeymoon:

Day 1: Start out from home with a ton of snacks and good music. Stop in Montrose, CO at Horsefly Brewing Company for a beer and some rocky mountain oysters (bull testicles. It’s probably going to be gross, but I’ve never tried it). We’ll drive right past Moab and the Arches. Have some dinner in Salt Lake City with a friend, I’m told they have amazing Belgian Waffles.


Day 2: Have Sub-Zero Ice Cream in Odgen, lunch in Nampa, ID and dinner in Pedelton, OR. We’ll make it to Seattle and crash.


Day 3: Completely gorge ourselves for most of the day at Pikes Market in Seattle. Daily Dozen Doughnuts and Pikes Place Bagels are on the menu for breakfast, along with the Farmer’s market. Radiator Whiskey and Sushi sound amazing for lunch. We want to walk the market, of course and possibly ship home some awesome goodies. I’m also hoping to see some fresh King Crab. Yum…


We’ll ride the ferry over to Bremerton and have some dinner at Silver City. I can’t wait to suck down one of their beers and munch several orders of their smoked salmon dip.


Day 4: Have breakfast in Silverdale and drive up to Dungeness Seafood Company to have some fresh Dungeness crab. Visit a lavender farm and get some lavender ice cream. We’ll drive out to Cape Flattery and take a hike through the rainforest to the sea.


After our hike, we’ll stay the night and have dinner at Sol Duc Hot springs.


Day 5: Have breakfast in Forks and look at the Twi-hards. Stop at Crescent Lake for a few minutes because it’s amazing.


Head to Tacoma and have some lunch at Ram Brewing and see the glass museum. Drive through Spokane to Whitehall, MT.


Day 6: Drive through the SW corner of Yellowstone. We’ll do the hike to the Fountain Paint Pot


Hike the Prismatic Spring and have a picnic lunch.


Check out Old Faithful and grab some dinner at the Old Faithful Restaurant and head South.


Day 7: We worked in an extra day, so we can stay a night in Denver if we want or just get home. We want to stop at the Terry Bison Ranch in Cheyenne for some fresh Bison meat.


I also want to see Hammonds’ Candy Factory. And we’ll zip on home to soothe our angry cats that got left behind. Am I missing any tasty food I should be eating or cool spots I need to check out along the way?


Worst Pain Ever

•March 19, 2014 • Leave a Comment

I had an Intra Uterine Device put in yesterday and it was the worst pain I’ve ever experienced. I went into shock and almost passed out. I knew it would hurt, but I’d taken my Ibuprofen and I’ve had tattoos, so I figured I had it under control. I was SO wrong. They have to put a clamp on your cervix, which was painful, but I was tolerating it. The actual insertion of the IUD was excruciating. They let me curl up in a ball on my side once they were done and made me take water and not sit up (not that I could have if I wanted to). I was gimpy all day yesterday, but today it’s much better. At least while I was at the doctor’s, there was a screaming child in the waiting room. It made the whole thing worth it. No babies for us for 10 years, woot! The doctor told me not to be put off about having children, because it won’t be as bad as the insertion. I think she’s lying. I’d totally do it again to avoid having kids, but now I know what I was in for. Holy hell.

Buffalo Chicken Wraps

•March 18, 2014 • Leave a Comment


You can do this in the slow cooker, but I wasn’t ready to wait for dinner, so I made it stove top.


For the chicken:

  • 24 oz boneless skinless chicken breast
  • 1 celery stalk, sliced
  • 1 clove garlic
  • 1/2 cup Frank’s Red Hot Buffalo Sauce
  • Tortillas (optional)
  • 6 large lettuce leaves, Bibb or Iceberg
  • Ranch dressing
  • Cheese (optional)


Cube chicken and cook in skillet with garlic for 2-3 minutes. Add in sliced celery and Red Hot sauce and cook until chicken is done.

You can wrap these just with lettuce to eat or add a tortilla. Top as desired.


Slow Cooker Corned Beef

•March 17, 2014 • Leave a Comment

I couldn’t find cabbage anywhere in town, so I made us corned beef minus cabbage.



  • 2 celery stalks, cut into 3-inch pieces
  • 3 carrots, cut into 3-inch pieces
  • 1 small yellow onion, cut into 1-inch wedges (root end left intact)
  • 1/2 pound small potatoes, halved if large
  • 6 sprigs thyme
  • 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
  • 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges
  • Grainy mustard, for serving


In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.

Asian Salmon & Noodles

•March 14, 2014 • Leave a Comment



For Noodles:

2 Tablespoons sesame oil

5 green onions, sliced

1 Tablespoon sesame seeds

7-10 button mushrooms, sliced (optional)

1/4 cup soy sauce

1/4 cup honey

1/4 cup chicken broth

1 teaspoon Sriracha

2-3 cups cooked snow peas (optional)

1/2 lb Fettuccine

For Salmon:

2 Tablespoons sesame oil

1 lb salmon

salt and pepper to taste

1 Tablespoon honey

1 Tablespoon soy sauce

Directions for Noodles:

1. Heat sesame oil in a large frying pan on medium-high heat. Add green onions and sesame seeds and saute for 2-3 minutes. Add mushrooms and cook another 2 minutes. Remove pan from heat and add soy sauce, honey, chicken stock, cooked snow peas and Sriracha. Stir to combine.

2. Meanwhile, boil water for pasta. Cook to al dente according to box directions, usually 10-12 minutes.

3. Drain noodles and add to sauce mixture. Mix everything well and heat through on medium-low heat until salmon is ready.

Directions for Salmon:

1. Season salmon with salt and pepper. Add sesame oil to skillet and heat to sizzling. If your salmon came with skin, start it skin side down. Sear for 4 minutes with skin, 3 without and flip. Cook another 3 minutes on other side.

2. Mix honey and soy sauce and brush over salmon on both sides towards the end of cooking until desired charring and glaze is achieved.

3. Serve salmon over warm noodles.

Cyst Saga

•March 13, 2014 • 1 Comment

IMG_3642 IMG_3649

I’ve felt like crap the last few weeks because of this cyst on my head. It’s about silver dollar size a few inches above my ear. I’ve had cysts before and usually, it’s just a matter of lancing it at home. I’ve tried just about everything to cut this open and have had no luck. It got to the point that it was so swollen that I was getting vertigo and losing the hearing in my ear on that side. Before I could make an appointment with the doctor, the thing decided to rupture sub-subcutaneously (ie under the skin) It was hurting so bad I couldn’t sleep on that side, so I went in to Urgent Care. They found I was running a temperature, so put me on antibiotics and sent me on my way. After taking the antibiotics 4 times a day for a week, the cyst isn’t swollen or hurting anymore, but it didn’t reabsorb like my doctor was hoping it would. It doesn’t photograph very impressively, but it’s driving me crazy.

And, added bonus: The antibiotics cause yeast infections. Yay…


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