Changing my blog... maybe... I guess.

Ummmm... ok, so I've been sortof blogging on humzoo for like, 2 weeks now.

I know, I know, I should've said something. But I didn't want to make a big deal about it until I knew it was something I would be serious about.

I THINK THIS IS THE REAL THING, MAN.

So, while I am "finding myself" in the blogging community, come visit me at my new blog:

http://www.humzoo.com/betsyradish/

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Mraz Is Back

This is why I love Jason Mraz.

He just released his new video for the single "I'm Yours" which he's been performing at concerts for quite a while now, but he's just released it to radio.

Here's the video:



Classic Mraz. This is why I love this man.


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Blue Milk

My family used to always make fun of the part in Star Wars when Luke sits down in Aunt Beru's "futuristic" kitchen and pours himself a glass of blue milk-like fluid.

It's like, "What the HELL is he drinking!?!?"

Did you know there is a whole explanation about this? Check it out!

http://starwars.wikia.com/wiki/Blue_milk
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Blue milk was a blue-colored liquid produced by a female bantha’s mammary glands. It could be found on most planets across the galaxy. The milk was notoriously very rich and refreshing, its non-opaque coloring suggesting that it was also sweet. The milk was also used to make a variety of yogurt and ice cream.
Inhabitants of planets with very low water supplies relied heavily on blue milk, to nourish and hydrate themselves.
Its ubiquity inspired the military phrase "blue milk run."
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I Heart Star Wars.

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Luke Skywalksky's

I think Luke Skywalker works at my local Schlotsky's Deli.

I went there for lunch yesterday and saw this dude behind the counter, and probably was staring at him.

So I went back today and snapped a photo with my phone. That man is FAST. It must be the Jedi training. This is the best photo I could get.

I think he looks just like Luke Skywalker. Plus, he cut my sandwich with a lightsabre.

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Sunrise over Valhalla

UGH.

This morning I had to be at work an hour and a half early for a meeting. The entire thing was conducted and finished before the sun even came up.

So, I was able to snap this lovely photo.

Fortunately, other members of the meeting are currently on a Starbucks run. I wish I had some breakfast though.

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The 'Burgh

This weekend I was in Pittsburgh for Robbie's birthday. It was tons o' fun.

We got to eat some greeeat food. Every time we are in the 'burgh, his parents take us out to dinner somewhere good. This time we went to a wing place - Quaker Steak & Lube (I had the Lubenade - alcoholic lemonade) and we went to a great steak place - The Winchester Room (yes, we all went for the surf & turf... mmmm)

Then we had a Luciano's white pizza, a McKeesport/White Oak staple. Every time I go to the Burgh, I have to have Luci's or I think I might die. It is the best pizza of all time.

Friday night, I got to watch Robbie play hockey with his old buddies. This guy who owns all kinds of car dealerships in town organizes pick-up hockey games and pretty much everyone Robbie knows plays every week or so.
It was awesome to watch Rob play. He's really good. Both on offense and defense. I even got to say, "Kick save and a beauty!" I was cheering him on like a good girl, but he made sure to tell me not to embarrass him in front of the guys (which I am prone to do).

We also stocked up on beef jerky, another of my Pittsburgh rituals. I used to think beef jerky was rather disgusting, but Robbie's got me hooked. There are endless options of places to get it in Robbie's area, but we usually go to Lampert's Market and buy a pound or two.

Good Good times.



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Lord Willin' & the Creek Don't Rise

We sortof had flash flood conditions on the golf course yesterday. It was pretty cool.

There are a couple of creeks that run through property, and they are usually barely noticable. But it rained all night Monday and all day yesterday, and the creek was a'risin'!!

I can usually not see anything from my window, but yesterday I could see the creek at the bottom of the hill getting deeper and deeper as the day went on. It was rad.

The whole valley to the left was pretty much water-logged. This Spring is going to be AMAZING with all this rain we're getting.



This weekend though, we're going to Pittsburgh where it's going to be FREEZING COLD AND SNOWY instead of rainy.


Oh Joy of Joys!





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Sid's Back (pleeeeeez be careful)

I just heard the news that Sidney Crosby will be back in the lineup tonight for the Pens.

Oh Sid, please be careful. I don't want you to get hurt again. I just don't think I could handle that kind of shock.

LET'S GO PENS!

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I'm a Humzoomer

My buddy Dave has launched a new project that he and DD have been keeping a juicy little secret for quite some time.

It's called humzoo, and it's a new site where users can create a blog and post photos for family and friends to see, for free!

It's obvious they've worked really hard on it, and I hope you will check it out.

Start by checking out my humzoo page

http://www.humzoo.com/betsyradish/

I will be storing photos there for you to take a look at.

Sign up for humzoo! It's free!

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Gumbo Recipe

Betsy's Gumbo 1 lb Chicken Breasts, diced
1 lb andouille sausage, diced
5 slices bacon, diced
Poultry seasoning
Salt and pepper
2 TB butter
1 green, 1 red bell pepper, seeded and diced
1 medium onion, diced
2 bay leaves
1 TB cayenne Louisiana Hot Sauce
2 TB flour
1/2 qt chicken stock
2 cups chopped okra
3 tsp minced garlic
1 medium tomato, pureed
1 medium tomato, diced
3 TB fresh thyme leaves
4 scallions, chopped on an angle
4 cups cooked white rice

Pre heat a soup pot and render fat from bacon. Remove bacon when crispy and set aside. Remove about 1/2 of the grease, just so it coats the bottom of the pot. Season diced chicken with salt and pepper and poultry seasoning. Add chicken to the pot and stir until browned on all sides. Add sausage and cook, stirring, until sausage is cooked to desired done-ness.

Remove sausage and chicken and place in a bowl. Return pot to heat and add butter. Add flour, one TB at a time, and cook with butter slowly, stirring constantly, until mixture turns a golden-brown color. If it gets too thick while cooking and you're afraid it's going to burn, add a little bit of the chicken stock. The goal is to make a nice light brown roux (gravy).



When the roux looks right, add the peppers, onion and bay, and season with salt and pepper. Stir veggies in the roux until they are cooked and soft enough for you. Then slowly add the rest of the chicken stock while stirring. Cook together and bring the liquid up to a boil.



Add okra, chicken and sausage back into mixture, then stir in the tomatoes and half of the fresh thyme. Bring the liquid back up to a boil, and then reduce to simmer. As it's simmering nicely, add 3/4 of the bacon back to the pot, and add the garlic. Let it all simmer together for about 5 minutes and let the flavors get all friendly.



Adjust seasonings as needed (but you probably won't need to).



Serve Gumbo in a soup bowl with a scoop of white rice on top. Garnish with scallions, fresh thyme and crumbled bacon.



This might make you *sweat* a little, so adjust the hot sauce and spices if needed.



ENJOY!





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I Suprise Even Myself

I branched out my repertoire of creole cooking tonight.

There was some kick-A looking andouille sausage at the grocery store last week, and I decided to bypass jambalaya this time, and move onto bigger things.

I tried my hand tonight at Gumbo.

Let me tell you.

I succeeded.

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