Final stretch: San Francisco, huge Redwoods, Los Gatos, L.A. + more!
Good food & drinks, including wine tours in Willamette + Napa Valley.
Ridiculous amounts of fun in Saskatoon, Edmonton, Jasper, and Vancouver!
I’m not sure if the heat is finally getting to us or what, but for the past year we’ve been totally cocktail obsessed.
In order to escape the Texas heat we start on a month long road trip up to Canada.
We’ve been in Texas for two years now, but this was oddly only our second time in Houston.
I am honestly completely weirded out that we haven’t made bacon until now. It’s so ridiculously easy!
Homemade Pastrami is one of our favourite things we’ve cooked to date! It’s 3 week process of brining, smoking and braising was worth it.
Our fun first time making Mozza and Prosciutto from Duck Breasts.
Every city has special dishes to call it’s own; in Cincinnati Goetta and Cincinnati Chili top the list.
We have been wanting to try Cajun and Creole food for a long time and now we finally got our chance!
Queso Cotija & Roasted Red Pepper Sirloin Burgers with Garlic Lime Squash
The other day we de-boned and skinned some chicken thighs for a stir-fry and instead of throwing the skin away I decided to save it and grill it the next day as a bacon substitute on our burgers. Apart from a lot of flare-ups while grilling, it actually turned out really nice — less overpowering than bacon and a different tase than we’re used to on a burger.
pretty savage. I ate at a japanese pub where I had chicken skin as beer accompaniment. Also once i had fried pig skin and had to pick stray hairs out of my teeth.
that is quite interesting. i never really thought about that. but i bet it was great. i myself to enjoy the chicken skin. although only crispy.
yes crispy skin is the key, nothing is worse them seeing all those little goose bumps still there after cooking.
AWESOME BLOG! I spent like 30 mins on it last night. hehe
Just started following your twitter, btw.