Awesome in June

Bad Day Rainbow

Well friends, the year is half gone. As for me, I couldn’t be happier. The year of the snake has been especially rough (though not the worst of my life), and June brought it’s share of hardship. But we make it awesome anyway. Broken down scooters, be damned. Nothing gets between me and awesomeness!

header-star-trek-3-could-involve-klingons-and-benedict-cumberbatch

Awesomest way to get your Benedict Cumberbatch fix

We saw Star Trek Into Darkness this month and had a blast. A movie that combines action, humor, bad Scottish accents, well-natured emotional manipulation, and the world’s greatest cheekbones has got to be a winner. I’m not exactly a Trekkie, but I have to say that watching this movie actually gave me the urge to go back and explore the source material. I was endeared to the characters and wanted to know them better. Sometimes it’s good to just have fun at the movies. If you don’t enjoy yourself at this movie, you might be taking yourself too seriously. 

tenlittle

Awesomest source of simultaneous guilt and humor

This month, I’ve read two books by the amazing Sherman Alexie, a Native American author from the Spokane Indian Reservation, which is about two hours from where I grew up. I think that makes four or five of his books that I’ve read in my life, and I’ve thoroughly enjoyed every one. His stories are raw and honest, and his voice is completely uncontrived. I’ve run the gamut of emotions while reading Ten Little Indians and The Toughest Indian in the World. Along with my fair share of white guilt, I’ve laughed and nearly cried. I’ve felt angry, uncomfortable, and joyful. If you want some insight into the life of a modern American Indian, you absolutely must read something by Sherman Alexie. You won’t regret it.

Filthy-Burger
Photo by Rebecca of Foodie with Family

Awesomest thing I need to stuff in my face

When I saw these filthy burgers from Foodie with Family, I almost died. I need NEED to eat this burger. It’s pure genius. Beef, pulled pork, and bacon all smashed together in one massive patty of ridiculousness. Top that baby off with some melty colby jack and slather it in barbecue sauce and then die and go to heaven. Am I right? Lord have mercy! You must go and visit this awesome blog and make this burger. Then send me a photo of you with barbecue sauce all over your face. Trust me.

firefly_1

Awesomest small screen diversion

Dudes, Firefly is the bee’s knees! I know I’m a little late to the game. What’s new? I don’t even know what day of the week it is most of the time. I’ve heard fellow nerds raving about Firefly for years, but just never found the time to watch it. We’re halfway through the only season of this Joss Whedon space western, and I’m already sad that it’s going to be ending so soon. My husband and I are both really loving it. We especially enjoy trying to figure out the Chinese cuss words. We may have picked up one or two of those during our time in Taiwan. It’s streaming on Netflix and awaiting perusal at your leisure. Don’t wait. I wish I hadn’t.

Things you thought were awesome

 Here are your favorite posts from Awesome on 20 this month.

You were digging some gluten free lemon polenta cake.

You think chickens are cool, and you really want to feed them with this DIY chicken feeder by Geoff.

But mostly, you couldn’t wait to get your hands on some Ono Hawaiian Bread Pudding

I hope your June was super awesome. July is going to be sweet! I can’t wait to introduce you to my assistant. 

Be excellent to each other!

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*This post contains Amazon Affiliate links because a girl’s gotta eat.

Bacon-wrapped jalapeno poppers by Awesome on 20

Bacon-Wrapped Jalapeno Poppers

Bacon-wrapped jalapeno poppers by Awesome on 20

Bacon-wrapped jalapeno poppers are my husband’s favorite. That used to make me very sad since I didn’t know how to make them. See, I have a bit of a jealous streak in the kitchen. I become a bit irrational when other women make food that my husband loves. I don’t have a lot going for me. I can’t have my husband thinking about what’s going on in someone else’s kitchen.

It’s probably not normal to get so competitive over vegetables. I just can’t help it.

That’s why I had to learn to make bacon-wrapped jalapeno poppers. It’s vital to the success of my marriage.

Jalapenos

I learned this recipe from the same person who introduced us to breakfast pizza. They’re extremely simple to make and perfect for a party. Don’t tell my husband, though. He doesn’t like to share.

Not being a vegetable eater, I confess I’ve never actually eaten these. Perhaps we should get a word from the expert.

“Amazeballs! They’re creamy with a little heat. They’re the perfect finger food because they don’t fall apart while eating them, and they’re easy to bite through. I can’t stop eating them!”

He’s not kidding. He ate them all in about three hours then was sad that they were all gone. Also, he’s not terribly articulate while playing video games. I should have known.

Bacon-wrapped jalapeno poppers by Awesome on 20

Make bacon-wrapped jalapeno poppers. People will love you for it. 

Bacon-Wrapped Jalapeno Poppers
Yields 12
A spicy, creamy, bacontastic party food and man bait
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 8 oz cream cheese, room temp
  2. 1 packet ranch dressing mix
  3. 1/2 cup shredded pepper jack cheese
  4. 6-8 jalapenos (the jalapenos I bought were big, but I still had a little cream cheese left over)
  5. 6-8 slices of bacon
  6. 12-16 toothpicks
Instructions
  1. Preheat oven to 375.
  2. Combine cream cheese, ranch dressing mix, and cheese in a mixing bowl. I used my stand mixer because I'm lazy, but you could mix it by hand.
  3. Cut the stem off of your jalepenos then slice them in half lengthwise. Remove the ribs and seeds. I use a spoon to scrape out the insides. Just make sure you wash your hands a lot. Arrange jalapeno halves on a foil lined baking sheet.
  4. Cut your bacon slices in half.
  5. Fill the cavity in each jalapeno half with the cream cheese mixture, then wrap a half piece of bacon around it and secure with a toothpick.
  6. Bake for 30 minutes or until your bacon has reached desired crispness.
  7. If you want them to be less greasy when you serve them, place them on a wire rack over foil to cool.
  8. These are good hot or at room temperature.
Adapted from Lindsey V.
Adapted from Lindsey V.
http://awesomeon20.com/
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Check us out at Chef in Training’s link party
lilikoi curd
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lilikoi curd

Passion Fruit Curd

Passion Fruit Curd Recipe

I have a love hate relationship with our lilikoi (passion fruit) vines. They’re lovely and have the most amazing flowers, followed by fat fruits full of sweet, tart, delicious goodness. They provide shade for part of the backyard, perfect for visiting with chickens. What’s not to love?

lilikoi flower

The lilikoi vine has pretty much taken over my clothes lines. We’re poor and don’t have a dryer, which means that I have no choice but to hang my clothes out to dry. Don’t try to tell me how romantic it is. Only people with dryers think that. It’s bad enough having to stand out in the hot sun (when it’s not trying to rain on my laundry) to hang up clothes. The last thing I want to do is battle with an ever encroaching vine winding it’s way around the clothes line and growing into my clothes pins. Enough already.

lilikoi vine

The vine growing through the clotheslines has also formed a mini-canopy in our backyard, forcing the other plants to grow freakishly tall to find the sunlight. I might have the world’s tallest pink hibiscus. Nothing happens for the first five feet, and then there are three blossoms peeking out above the vines. It’s like my own private jungle in the middle of the city.

hibiscus

But then when I really start to hate that stupid vine, it allows me to make something delicious, like this passion fruit curd. I used it in my Passion Fruit Victoria Sponge Cake, and it was tasty. I think passion fruit pulp looks a bit like frog spawn with the seeds in, but it tastes so tart and lovely that I’ll forgive it.

lilikoi pulp and eggs

You could use this passion fruit curd as much more than a cake filling. I think it would be a lovely topping for pavlova or pound cake, or even frozen yogurt. I haven’t tried it, but it might also be awesome stirred into some oatmeal in the morning. It takes a bit of time to accomplish, but stirring is a good time to meditate on life and how, in the end, nature is way better than laundry.

  lilikoi curd

Lilikoi (Passion Fruit) Curd
Yields 12
Sweet and tart tropical topping
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 1 cup lilikoi (passion fruit) pulp and seeds, 8-10 lilikoi
  2. 2 whole eggs
  3. 3 egg yolks
  4. 150 grams (2/3 cup) sugar
  5. 100 grams (1/2 cup) butter, cubed
Instructions
  1. Cut open your lilikoi and scoop out the guts with a spoon until you get a cup worth.
  2. Add pulp, eggs, egg yolks, and sugar to a large, heat-proof mixing bowl. Whisk to combine.
  3. Add the butter and place the bowl over a pan of simmering water. You only need about an inch of water. Don't let the water touch the bottom of the bowl.
  4. Stir continuously as the butter melts. It will look odd for a while, but eventually it will smooth out and thicken up. It took about 20 minutes on my stove.
  5. Remove from heat and transfer to a clean jar for storage. It will keep for at least two weeks, giving you plenty of time to experiment.
Adapted from Simply Delicius
Adapted from Simply Delicius
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
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