Dec 20: Driving to California!

The Traveling Trio will be hitting the road... laying down some rubber and making tracks to visit family throughout California. (As Governator Arnie would say, "Cauli-foh-nyah")

Snow brings out the festive mood in people. The white stuff covers the flaws in the streets, brings a hush to the air by damping sounds and reminds people that Christmas is around the corner! Hurray!



Work even looks like a fun winter wonderland! lol!


Then you have have to drive in the stuff!

That's when the crazy stuff happens, tempers flare and people (me, myself and I) cuss like sailors.

Ice is interesting stuff to drive on...

1) Leaving work a car stops at a light. Of course, knowing conditions are poor I slow to a stop with plenty of room. I notice the car in front of me is starting to slide sideways. It must be ice. Wow! My car is starting to slide sideways too. I apply a little gas to get the tires to engage and straighten out the car, but why is that guy still on the brakes? Fortunately, for him the light changes and he's able to go... or I would have gone around him.

2) I'm walking the pups before my road trip and a car is trying to drive up a hill... The driver takes a running start at the hill where the car slows to a stop midway up. He guns the engine and the tires spin. He stops and guns the engine again... gets two feet and the tires are spinning out to the point they're smoking. Is he trying to melt the ice an inch at a time? He finally gives up. Reverses, Y-turns and goes back down the hill.

The lesson with these two cases has to do with physics and friction. Static friction gives you the greatest force while dynamic friction results in less force. Tires rolling on the ground is due to static friction. Tires sliding or spinning out is dynamic friction (a lower force to keep you in place or propel you forward). The key is to keep the tires rolling without spinning out.

Anyway, back to my road trip... It's time to leave while the leaving good - between storms.
First day was slow and hellish. Turned out to be a 10 or 11 hour trip, including pit stops at rest areas to walk the pups. I lost track. People driving on clear highways with chains should have their licenses revoked. Traffic is trying to go by at 50 to 60 mph and these folks are going 25mph.

After sleeping in the car, the pups went to straight to sleep.


Day 2 in Oregon, about 30 miles from CA, but still a long trip ahead. Another 10 hour day. Of course, I run into a massive traffic jam in the SF-Sacramento Area.

Good thing I have a desk job and sitting around doing nothing is easy for me... lol!

The final peak/mountain pass before California!


Typical road food... caffeine, high calories sustenance and a snack to keep me awake.


The food has to be high calories since I don't like stopping for lunch. Also, the trick is to slowly eat the sandwich of the next few hours so you don't have a lead weight in your stomach at the beginning of the trip. :-)

Dec 17: Playing in the Snow

A couple snapshots of the 6 year old pup playing in the snow.

Somehow he knew his squeak toy was buried in the snow at that very spot. Who said that animals don't remember beyond 1 minute.


Eating snow... quite funny to see him snapping at snowflakes. Maybe his tongue froze up for a second.


The old dude (a 10 year old dog) stayed in the doorway nice and dry... apprehensive about that cold stuff. I bet if he could speak... he'd be complaining about bursitis and his trick knee. You young whipper-snapper.

Apr 18 - A bad case of dandruff?

Is this a horrible case of dandruff or what?


Fortunately, not this time.

It's April 18th in the Spring and it's snowing!
What's going on here?
I thought we were actually going to get more than 5 days of sunshine for April.


Looks like my carrots and beets are going to be coming in later than expected. I'm sure the snow has put the seeds in hibernation mode. Also, I'll probably have to resow the seeds, but now it's just wait and see. I should start some indoors, but I was hoping to just "set it and forget it" outside.


The tulips are taking a beating... not to be confused with a beeting. However, tulips bloom and die back which is part of the natural cycle.


Even the rosemary is feeling the chill.


Update: Al Pastor
As I cooked the Al Pastor pork over a few days, I noticed that the flavor was definitely sweeter than the first day. If I'm making al pastor on short notice, to be cooked that day, I'll probably use pineapple juice, but if I'm going to let the pork marinade the tamarind juice wasn't bad. Also, I'll use less marinade so the pork has a lighter coating instead of swimming in the sauce.

Slow Roasted Corned Beef - Snow again!?!?

Snowing again today and today, Sunday, I was called into work.

I decided to slow roast a corned beef I purchased at Costco.

First, I washed off the corned beef and let the corned beef soak in clean water for about 30 minutes, usually I would soak overnight to draw out any excess salt. I don't know if a 30 minutes soak does a lot or not, but I gave it a shot.


The Costco corned beef is a USDA Choice brisket and usually not overly salty. Also, looking at the cross-section, it's nicely colored, lean and not tough looking (plump, not dry and stringy).


When I bake brisket, I usually give it a light mustard coating. This is a technique I picked up in a barbecuing class for smoked ribs, since I'm cooking the brisket low and slow I used mustard on the brisket.


The mustard was rubbed on all surfaces on the corned beef. Also, when cooked you don't get a mustard flavor in the meat, but it adds a little layer of flavor that's not overpowering.


Afterwards, I used 3 T of brown sugar.


The brown sugar is rubbed into all surfaces of the corned beef. The sugar gives a little sweetness and helps with browning. Of course you can use more sugar, but I tend to use less since I'm not looking for a heavy glaze as you would with a ham.


This is my first time using Guinness. I was looking in the fridge and found an old bottle of Guinness. Usually when I bake corned beef, I don't add any liquid but I wanted to try something different to see if the extra liquid would help tenderize the meat.


The brisket was placed in a 200F oven and allowed to cook slowly while I was at work.

Driving to work, I was amazed that there was snow on the road. This is more snow than we had during winter.


After 7 hours, the corned beef was taken out of the oven.


After a 10-15 minute rest, the corned beef was sliced.


Overall, the beef was good. Reminded me of deli counter lunch meat, but not as salty as luncheon meat. Also, no strong taste of pickling spice as you would get from boiling. The corned beef was firmer than a boiled corned beef.

I don't think the Guinness made a difference in flavor and the extra liquid did not change the texture of the slow roasted corned beef. Maybe the extra liquid helped draw out salt, but Costco corned beefs are generally more flavorful while less salty.

Spring +8 days = Snow ?

It's 8 days into spring and it's been snowing all day.
The ground temperature and surround is above 32F so nothing is sticking.

Spring Tulips are starting to bloom, but snow this late in the year?
Intersting that this year the tulips are a solid bright yellow... last year the tulips where pink and yellow. Must have to do with the pH of the soil.



For dinner I had one fresh chicken breast remaining... quickly made fajita tacos.

1/2 onion, sliced
1/3 bell pepper, sliced into strips
1 clove garlic, minced
salt and pepper
1/3 C Salsa
1 T oil

Heated oil and sauteed the onions, garlic, bell pepper and chicken together with a few sprinkles of salt and a couple grinds of black pepper, about 5 to 7 minutes.

Added the salsa, stirred and covered to let the chicken finish cooking, about 3 to 5 minutes.


The Final Dish

Steamed the tortillas in the chicken mixture for about 30 seconds.

Dressed with green chile salsa, lettuce and the chicken "fajita" mixture.
Sprinkled a little shredded cheddar cheese for flavor.


Overall, very simple, quick and delicious. :-)

Snow Day Warm-Up

A cold Artic wind has been sending us chilly, below freezing temperatures.
After many false alarms issued by the "professionals", we finally received snow.



Ever since I cleared my pantry finding 6 different types of vinegar - distilled white vinegar (1 gallon - got to love Costco), apple cider vinegar, two bottles of red wine vinegar, two bottles of rice wine vinegar, balsamic vinegar and Chinese black vinegar, I've been craving Hot and Sour Soup.

The cold weather just motivated me to use some of that vinegar. Also, the hot, spicy, flavorful soup would be the ticket to warm me up.

The Fixings:

Starting top center and working clockwise -
Tofu - about 4 ounces
Nappa Cabbage - 1 leaf
Carrots - 3 inch piece
Green Onions - 1
Dried Mushrooms (2 Shiitake) - rehydrated in water for 30 minutes
Dried Lily Flowers (1/4 cup) - rehydrated in water for 30 minutes
Cloud Ears or Wood Ears (3 or 5 pieces) - rehydrated in water for 30 minutes

Not shown:
1/2 cup cooked shredded Chicken Breast
4 Cups Chicken Stock
3 Tablespoons Chinese Black Vinegar - this vinegar is slightly sweet and not as tart as regular vinegar. If distilled, red wine or apple cider vinegar is used, 2 Tablespoons would be a good starting place.
1 teaspoon Soy Sauce
1/2 teaspoon White Pepper (I actually used 1 teaspoon and it was a bit spicy)
1/2 teaspoon Chili Paste
1/2 teaspoon Sesame Seed Oil

Bring the stock to boil.
Add the mushroom, cloud ears and lily flower. Simmer about 5 to 10 minutes.
Add the veggies and chicken. Simmer an additional 3 to 5 minutes.
Finally, season with the liquid ingredients and white pepper.

Restaurants tend to thicken the soup with corn starch and use beaten eggs. I chose to skip both items. Also, bamboo shoots are used. I didn't have any.

The final results: A steaming hot bowl of soup.

Hot and Sour Soup