Sean you have no idea how amped I am for this time off. The W will have to work. I'm not actually planning to do any projects. That means I will work on them. If I plan to, then I'll put it off.

Punch for dinner it is. I also have a gift cert that I can use at Mannys. I think I will be eating well the next 2 weeks, and in the gym a lot too.

Last week I didn't work, Aidan was in daycare and the W at work She took Monday off and had Friday off, but three days in between were all whatever the fuck I wanted to do. I tried to snowmobile on all of them, but our weather didn't comply.

I cannot drink wheat beer, it gives me a headache...same as coors and the like. Not sure why, but it does. I did manage to stumble upon some St. Pauli Girl Special Dark. I like it.

http://www.stpauligirl.com/dark.php

I will have to give it a try.

A dark lager I REALLY like is Negro Modelo. Yum, Yum.

I drink the Negro Modelo's often when I am out having dinner at a restaurant.

http://www.yucatangrill.com/

If you are ever in Seal Beach, stop by this place. Good food and good people.

I love it paired with Mexican food, lime and salted.

I am usaully in that area once or twice a yr, I will have to try and remember it.

Hit me up when / if you are in the area, we could have a drink or 12.

or 12

Only 12? Wimps.

Thats reminds me, I just watched Mythbusters and they were doing a test about hang overs. One guy drank 11 beers before he thought was going to have a sufficient hang over, the other guy drank 5.... Yes 5

Whoa, I remember in my prime a 30 pack of cheap beer wouldn't give me a hangover. Now about 12 quality beers will start to give me one.

About the same amount of alcohol, lol.

Same boat here. Used to always buy a case as any less and I wouldn't get drunk, now not so much...although I can still put way too many people under the table.

Modern marvels on steam power right now.

What sort of engines are they working with?

So some Sailor Jerry has found its way into my glass and things seem to be getting better!

I will leave work at 3pm on thursday and not come back untill the 17th.

Thank all that is good and light in the world.

for vacation

deadenhur

No doubt. HOP is asleep.

Only 9 hours and 45 min left today and then 8 tomorrow broken up with a 2 hour meeting... week is almost over and I'll be living the dream.

Took the wife to punch last night for her first experience with that style pizza. Good times.

I think I mastered my alfredo sauce last night!!

1/2 Onion,

6 cloves Garlic,

1/2 cup butter,

8 oz cream cheese,

8 oz half and half,

8 oz shredded parmesan,

italian seasoning blend,

peppercorn melody'

sea salt.

Sauteing the onions, garlic, and salt first is key. This is VERY rich, but balanced sauce, be prepared to pair with a bold flavored drink.

I think I mastered my alfredo sauce last night!!

1/2 Onion,

6 cloves Garlic,

1/2 cup butter,

8 oz cream cheese,

8 oz half and half,

8 oz shredded parmesan,

italian seasoning blend,

peppercorn melody'

sea salt.

Sauteing the onions, garlic, and salt first is key. This is VERY rich, but balanced sauce, be prepared to pair with a bold flavored drink.

I prefer no butter in my "alfredo". I do realize then it is just a cheese sauce, but hey I can do whatever I want.

Basically just enough cream in the pan to get the Parmegiano Reggiano to melt. Add some nutmeg and bang!

The biggest key to anything with Parmesan in it though is to spend the extra on the Reggiano. HUGE difference.

When you saute garlic for a sauce like that I like to make a water paste with it first. Then definitely low heat as browning is teh bad.

is it bad I'm craving more mongolian barbecue?

I think I mastered my alfredo sauce last night!!

1/2 Onion,

6 cloves Garlic,

1/2 cup butter,

8 oz cream cheese,

8 oz half and half,

8 oz shredded parmesan,

italian seasoning blend,

peppercorn melody'

sea salt.

Sauteing the onions, garlic, and salt first is key. This is VERY rich, but balanced sauce, be prepared to pair with a bold flavored drink.

I prefer no butter in my "alfredo". I do realize then it is just a cheese sauce, but hey I can do whatever I want.

Basically just enough cream in the pan to get the Parmegiano Reggiano to melt. Add some nutmeg and bang!

The biggest key to anything with Parmesan in it though is to spend the extra on the Reggiano. HUGE difference.

I generally just refer to it as "Wight" sauce. I will try using less butter next time and see what I think. I will definetly try the cheese, as the W loves Parmesan.

When you saute garlic for a sauce like that I like to make a water paste with it first. Then definitely low heat as browning is teh bad.

I had originally typed chopped garlic, but knew this would come to debate. I own a garlic press but like to chop for some things. touche

I own a press and never use it either. I find I prefer knife "pasted" garlic, but perhaps it is just an excuse to use my blade.

Not trying to debate, just voicing my opinion. Surely doesn't mean I am right

I made drip coffee. It's not as horrible as I remember it.

Not trying to debate, just voicing my opinion. Surely doesn't mean I am right

...ilitest....

J-road. I second the Parm reg.

It's on another level. We can use less and get more flavor. And if you shred yourself you will be the happiest man ever.

anyone tried using a Vacuum coffee maker for tea? random though I was having...

J-road. I second the Parm reg.

It's on another level. We can use less and get more flavor. And if you shred yourself you will be the happiest man ever.

Reggiano it is! Thanks guys. Anyone ever use asiago in teh sauce? Tis one of my favorite cheeses to eat raw.

As far as juicing teh garlic, I guess I prefer freshly chopped/minced because I can use a ton more without adding too much garlic flavor. I definetly recognize that the flavor benifits of juicing/pressing though.

I bought some smoked papirika yesterday I am dieing to try!!

J-road. I second the Parm reg.

It's on another level. We can use less and get more flavor. And if you shred yourself you will be the happiest man ever.

Reggiano it is! Thanks guys. Anyone ever use asiago in teh sauce? Tis one of my favorite cheeses to eat raw.

As far as juicing teh garlic, I guess I prefer freshly chopped/minced because I can use a ton more without adding too much garlic flavor. I definetly recognize that the flavor benifits of juicing/pressing though.

When I make pasta with steak I regularly make a cheese sauce with asiago, blue or whatever. Same approach little cream, low heat, and yummy.

J-road. I second the Parm reg.

It's on another level. We can use less and get more flavor. And if you shred yourself you will be the happiest man ever.

Reggiano it is! Thanks guys. Anyone ever use asiago in teh sauce? Tis one of my favorite cheeses to eat raw.

As far as juicing teh garlic, I guess I prefer freshly chopped/minced because I can use a ton more without adding too much garlic flavor. I definetly recognize that the flavor benifits of juicing/pressing though.

By paste, I mean I use a knife. Just the side of the blade to get as much liquid out as possible. Requires copious salt

I'm liking the sound of the cheese sauce, definetly would have completely different notes.

My next question is has anyone had cotija cheese? in a sauce or any other way?

no but I quite like queso chihuahua and monterey jack in certain sauces

mmmm