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Last Night I Had an Idea…

Can I develop and pitch a reality tv show? I guess we’re going to find out….
Stay tuned. 

Beef & Parsnip Stew with Popovers

I picked up these awesome looking Parsnips from Washington’s Green Grocer and needed to find a recipe for something good.


I stumbled across this recipe for Beef & Parsnip stew from Gutsy By Nature.


  • 1 pound beef stew meat, cut into 1 inch pieces
  • salt and pepper to taste
  • 2 tablespoons coconut oil  (I used olive oil).
  • 1 medium carrot, chopped or cut into small rounds
  • 1 medium onion, diced
  • 1 medium celery stalk, finely chopped
  • 2 cloves garlic, minced or pressed
  • 2 portobello mushroom caps and stems, cut into bite size chunks
  • 3 medium parsnips, peeled and cut into chunks
  • 2 cups beef broth
  • 2 tablespoons balsamic vinegar
  • 2 sprigs fresh marjoram


  1. Salt and pepper beef generously. In a large pot or Dutch oven, melt coconut oil over medium heat, then sear the beef on all sides. Remove meat and set aside.
  2. In the same pot, saute the carrot, onion, celery, and garlic for about 3 minutes.
  3. Add the parsnips and mushrooms and saute for an additional 2-3 minutes, or until the mushrooms begin to release their moisture.
  4. Add the broth and vinegar to the pan, scraping up the brown bits, and cook until it begins to reduce and thicken slightly.
  5. Return meat to the pot and add more salt and pepper to taste and marjoram.
  6. Bring to a boil, then reduce heat and place lid on pot. Simmer for 1 hour.
  7. If stew is very dry after an hour of simmering, add up to one cup of water.
  8. Simmer for another 30-45 minutes.


Then I needed an accompaniment.  I went with popovers from All Recipes.


  • 2 eggs

  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt


  1. Preheat oven to 450 degrees F (230 degrees C). Grease and flour six 6-ounce custard cups.
  2. In a medium bowl beat eggs slightly, Beat in flour, milk and salt until just smooth; being careful not to overbeat. Fill custard cups 1/2 full.
  3. Bake at 450 degrees F (230 degrees C) for 20 minutes. Decrease oven temperature to 350 degrees F (175 degrees C) and bake for 20 minutes more. Immediately remove from cups and serve piping hot.



Why I Won't Be a #Nats Plus Member


Empty Seats Behind Home Plate — GAME 2 NLDS

The Nats want to up their STH Sales.  I don’t blame them.  But the way they are going about it is to  strong arm partial season plan holders into a half season plan.


Here is my response to the ticket rep trying one last time to get me to upgrade….

Hello XXXX–


Here are the list of reasons I will not be becoming a half season plan holder/Nats Plus Member:


1)I like my seats.  No I love my seats.  And if I changed to a half plan, they wouldn’t be available


2)I do not like the half season plan option. I love Sunday baseball.  Its why I purchased my plan in the first place.  I want the Sunday games.  But you have even started not including all of them in my plan.


3) Not cool removing Opening Day tickets the last few seasons.


4) Removing post season strips.  Pre-Sale is not the same.  I Like my section and I like my regulars.  Pre-sale puts me in with the Bandwagon fans that leave the aisle 5  times a game.  All in the middle of an at bat. Don’t even get me started on ushers telling fans to sit down during postseason games.


5)For some reason the Nationals feel the best sales mode is to start removing benefits from partial SPH in order to try and force them into a half season plan, when the Nationals have yet to win a round in any postseason play.  Take a look down at what is happening at 7th & F St…. the Caps have treated Season Ticket holders so badly they left in droves the last two years and they are having a hard time even making their numbers for Winter Classic tickets.


6)The Nationals need to do something about Metro staying open late on weeknights if games go into extra innings.  These postseason “partnerships” are nothing but a stunt and make the Lerners look cheap, when every other sports team in town pays to keep Metro open.  Attendance on weeknights will never get to where Jayson Werth wants it until this is addressed.


Thanks for reading.
Go Nats!


Recipe - Heirloom Tomato Bruschetta Soup


This is a quick and easy way to make tomato soup, from scratch, for one.

I adapted this bruschetta recipe and this soup recipe for a single serving.

Ingredients for One:

1 tomato – core removed and diced

1/3 Tblsp Shallot Chopped (I couldn’t find any, so used I used red onion

1 clove of garlic Chopped

1 Tblsp Fresh Basil  Chopped(Omitted because I didn’t have any)

Salt & Pepper to Taste

Olive Oil

1/3 cup tomato juice

1/3 cup chicken broth

Shredded Italian cheese



Heat a pan over medium high heat.  Add the olive oil and warm.  Once the oil is warm add the shallot/onion.  Saute until softened.  Add the tomato, basil and garlic.  Season with salt and pepper. and cook for approx 2 minutes.  Add the tomato juice and broth and bring to a boil.  Reduce to a simmer and simmer about 15 minutes.  Season with salt and pepper.  Top with cheese.  Enjoy!




Recipe - Peach Ice Cream

A few months ago I bought an Ice Cream Maker.  Then in an effort to start eating better and having more produce in the house I signed up for a weekly box from Washington’s Green Grocer.

So last week’s box had an abundance of donut peaches.


I knew I had a recipe for Peach Ice Cream…. so I thought…. may as well give it a go.  To be honest, I thought you just through the ingredients in the maker and in an hour or so…. Ice Cream!!

Not so much.  First you have to freeze the base of the make….. 6-24 hours.

The the recipe I had (at bottom) had a few step where things need to be cooled down and chilled another 6 -24 hours.

But I eventually got it all mixed and into the mixer…


Final product!  Yum! :-)





4 Large ripe peaches, peeled, then halved and chopped into chunks

1 1/2 tablespoons fresh lemon juice

1/2 cup sugar, plus 2 tblsp

1 1/2 cups whole milk

1 1/2 cups heavy cream

4 large egg yolks

pinch of salt

1 tsp vanilla extract



Put half the peaches in a bowl, and mash slightly with a fork.  Sprinkle with the lemon juice, and the 2 tblsps sugar.  Toss to combine.  Cover and refrigerate.

In a heavy 2 qt saucepan, combine the milk, 1 cup of the cream, and the remaining peaches.  Cook over medium heat until slightly thickened, 4-5 minutes.  Do not let boil. Strain through a fine mesh sieve into a bowl, pressing on the peaches with the back of a spoon. Discard the solids.

Meanwhile, combine the egg yolks, 1/2 cup sugar, salt and remaining 1/2 cup cream in a bowl.  Whisk until the mixture is smooth and the sugar begins to dissolve.

Gradually whisk about 1/2 cup of the warm milk mixture, into the egg mixture until smooth.  Pour the egg and milk mixtures into the saucepan.  Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of a spoon and leaves a clear trail when a finger is drawn through, 4-6 minutes.  Do not let the custard boil.  Strain through a fine mesh sieve into a bowl.  Add the vanilla and stir to combine.

Place the bowl in a larger bowl partially filled with ice cubes and water.  Stir occasionally until cool.  Cover with plastic wrap, pressing it directly on the surface of the custard so that a skin does not form.  Refrigerate until chilled, at least 3 hours, or up to 24 hours.

Pour the custard into an ice-cream maker and freeze according to directions.  When nearly frozen and the consistency of thick whipped cream, add the reserved peaches.  Churn or stir until just mixed.  Transfer to a freezer safe container.  Cover and freeze at least 6 hours or up to 3 days, before serving.
Recipe from – Williams- Sonoma Ice Cream


Recipe: Greek Tortellini Salad


Needed a side dish for a tailgate party this weekend.  And came across this.  It was a hit.  Easy to make and transport.


1 20 oz pkg refrigerated cheese tortellini

1 1/2 cups grape tomatoes, cut in half.  (I used this method, super easy)

1 large cucumber, chopped

1 cup kalamata olives, pit removed and chopped

1/2 red onion, chopped

3/4 cup crumbled feta cheese

For the Dressing:

1/4 cup extra virgin olive oil

3 tblsp red wine vinegar

1 clove garlic, minced

1/2 tsp dried oregano

salt & pepper to taste


Bring a large pot of salted water to boil.  Cook the tortellini according to the package.  Drain and rinse with cold water.

Place the tortellini in a large bowl.  Add tomatoes, cucumber, olives, red onion, and feta.

In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.  Pour the dressing over the salad and stir until salad is well coated.  Serve immediately or place in the refrigerator.

Original recipe found at Two Peas and Their Pod.