Good morning bloggers! First, THANK YOU for all of your sweet comments about the marathon! I am still so excited about it! When I crossed the finish line I remember thinking to myself “Wow I just ran my first marathon” and a tear or two may or may not had been shed haha. It really is a rewarding feeling- being able to accomplish something that you have been literally working your butt off for for 18 months! and it is even a better feeling having the support of all of you guys. Really means a lot to me 😉 here are some more pictures:
nah I do not look cold or scared OUT OF MY MIND AT ALL!
some ballerina dude my dad snapped a photo of...funny thing is---he probably kicked my butt! haha
Mary getting ready to go!
Well….I not only have one but TWO great meals ahead. Proceed with caution my friends.
The first meal, that I made last night, is Buffalo Burgers. I first heard mention of Bison/Buffalo from Matt’s blog and then my sister tried them out last week and absolutely raved about them. She told me that they tasted like your regular beef burger but are SO much better for you. Check out the stats:
Impressive, eh??? So yesterday, after I left my sisters’ apartment in Philly, I went to whole foods and stocked up on some supplies:
I got 1.3 lbs of Ground Buffalo for my dad, mom, and myself. Into the buffalo I mixed a little bit of EVOO, salt, and pepper. I cooked the burgers on a grill pan that we have….of course you could also just go outside and grill them but it was drizzling out and I was much to lazy and incapable (I am still limping) of walking those long 200 meters to the grill haha. Make sure that when you cook the burgers (or cook any type of meat for that matter), NOT TO PUSH DOWN ON THEM OR FLIP THEM MORE THAN ONCE! by not touching them too much- you keep all of the juice inside…and the taste is amazing! a tip I learned from Bobby Flay and my sister.
Served with Onions, Sprouts, and Tomato:
I made the burgers with Sauteed Carrots and String beans (EVOO and garlic)
and Old Bay Fries! To make these, I slice up baking potatoes to “matchstick” size and place them in cool water and into the fridge (to help them get crispy in the oven). I then sprinkle old bay seasoning on top along with some EVOO and placed them in the oven @ 400 degrees. Make sure none of the fries are touching (this way they wont get soggy). Periodically check on the fries and move them around. They take about 45 minutes to cook.
ALL TOGETHA NOW!
Verdict? AWESOME!!! buffalo is my new favorite meat (or one of them anyway!). It truly tastes like a burger but its SOOO much healthier for you. this is a must try. Thanks Mary…and Matt!
NEXT up… ULTIMATE PUMPKIN WAFFLES – do you believe that this a whole blog devoted to this recipe? When I saw this…I knew I had to try it!
1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/2 tsp. freshly grated nutmeg*
• 2 large eggs
• 1 cup milk (I used skim but the recipe called for whole)
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm
*Grated and lightly packed into the spoon, use 1/2 tsp. Grated and loosely scooped, this is about 1 tsp. of nutmeg. If you have to use pre-grated, dried nutmeg, use 1/4 tsp.
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter! In my Presto FlipSide waffle maker, cook time is exactly 2 minutes 30 seconds.
VERDICT….. GREAT! These were really great!! My mom and Dad even liked them too. When you get my dad to admit that something tastes good…you know it tastes good haha
Today my mom and I are going shopping (@ the mall and then to philly ;)). Should be a fun day! Tonight Mary is coming home…we are either going to make dinner here or go out somewhere– looking forward to it! Have a nice day everyone!
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