THE UPS AND DOWNS OF SEATTLE
View from the telly - My first time in Seattle will be one that I definitely will not forget. My all time favourite soccer team, the LA Galaxy made it to its sixth MLS Cup match. And they lost it, barely. That was the only downside of visiting this cold and rainy city.
LA Galaxy vs Houston tonite, Friday the 13th
It's been 3 years the Galaxy have been in the playoffs. Now they're in a must win situation if they want to make it to the MLS Cup.
Halloween 2009
Wearing a snuggie was my Halloween costume. Aaron was Vanilla Ice, and Melinda was Flo from the Progressive commercials.
Snuggie dude, Vanilla Ice and Flo taking shots!
Mackerel
There’s this spot in Pasadena called Fuji. It has some of the best sushi I’ve ever had, and it’s not bad in price either. I usually get the all you can eat sushi for 25 bucks, and I eat about 60-70 dollars worth!
Mackerel Sushi from Fuji
California Station Fire
A few shots from the Station Fire in the La Canada Flintridge area.
On my way up the 2 Freeway
Just over the ridge on Ocean View in La Canada
Chopper had just dropped water
Residents take a glance.
A fleet of fire crews.
Another view from a residents perspective.
Residents and neighbors having a "Fire vewing party"
Almost Done…
I fixed the paint that had bled into the white, still some work to do.
Progess Before
Progress After
I Done Messed Up
The red paint bled to the white wall.
Unfortunately, the result of painting for the first time ever in life isn’t going to be very…pretty. I guess I’ll fix it up.
Alton Brown’s Pork Wellington
This was one of the easiest dishes I’ve ever made. It’s a whole pork tenderloin, with apple chips (store didn’t carry dried apples) wrapped wrapped with prosciutto, and enclosed in a pastery puff sheet.
Ingredients
- 1 whole egg
- 1 tablespoon water
- 1-ounce dried apple rings
- 1 whole pork tenderloin, approximately 1 pound
- 4 1/2 ounces thinly slice prosciutto ham
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon all-purpose flour
- 1 sheet puff pastery thawed completely
- 1 tablespoon whole-grain mustard
This was the only hard part. Because prosciutto is so thin and fatty, they stick to each other easily and it's hard to seperate.
Directions
Place a rack in the upper third of the oven and heat to 400 degrees F.
Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
The presciutto wrapped tenderloin positioned to be wrapped in the puff pastery
Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
So my presentation isn't the best, but it came out delicious.
Source: Foodnetwork.com
Because A Little DIY Never Hurt Nobody!
A couple of weeks ago, my roomate of 4 months told me that he wasn’t going to be able to make rent anymore, and that he’ll have to move back home. I can’t afford the place on my own, and with all my equiptment, I can’t get just any roomate. Unfortunately, I’ll have to be moving back as well. It wont be for long, just enough to save a lil money to find a nice, better place, on my own this time!
Sanded down wall after being patched
Since I gave up my room to my lil brother when I had originally moved out, I have to move back in to the the tiny 8”x 11″ room I lived in when I was a young whippersnapper. This small-ass room is ugly, green paint with yellow trim, staple and nail holes everywhere, dent marks and peeled paint on the walls is what I have to fix. I have no experience with home improvement, and this is going to be quite a challange. I got a lil help from my dad, he patched up the holes, and I (hand)sanded them down. That took a while. Next up is primer the walls, then coat them with the two paints I got, White on three walls, and ceiling and one accent wall that will be Red.
Me after sanding down the room
