Welcome

Welcome to the latest version of our web page. We've moved to the northwoods of Wisconsin, we both have new jobs, and we're excited about our lifestyle change. This webpage, once again, will serve as basic communication with our family and friends as we embark on yet another journey. While we search for a new house of our own here in Wisconsin we are living in a borrowed hunting cabin out in the middle of nowhere. It's actually pretty cool. There are some challenges with basic amenities like internet and cell phone coverage, but the natural setting is well worth any trouble that may arise. On this page, I will attempt to chronicle our adjustment from the barren and scorching desert to the lush green, and sometimes frozen solid, climate of northern Wisconsin. Here's to swatting mosquitoes and shoveling snow!

Grilled Spaghetti Squash

Jenny and I grew a ton of squash this year, so I've been challenged to come up with creative ways of preparing it. This, so far, is my favorite way to prepare Spaghetti Squash. I like to grill it on my charcoal grill. There's a couple of benefits to this. First, you don't tie up your oven for hours at high temperatures, you don't heat up your kitchen, there are no dishes with baked-on squash funk to clean, it's just a nice way to do this. Here's how.

Note: This takes about an hour - hour 1/2, but almost all that time you're not doing anything. The squash is just sitting on the grill. Actual "work" is less than 5 minutes. Also, I'm sure you can do this on a gas grill as well but I like the charcoal because it's easier to do indirect heat and the coals are burning out toward the end of the process so I don't have to worry about burning the squash if I forget about it. You can probably do a bunch of these at one time or larger ones as well.

We made cheese!




Jenny and I made our own fresh mozzarella for the first time, and shockingly, it came out pretty well. So I figured I'd write it up and share it with you all.

Too good not to share

"Our" garden this year has already produced and insane number of green beans. I'm not even kidding. We have pounds and pounds and pounds of green beans from this garden and they are STILL coming. Crazy. While I do like green beans there are only so many you can eat just having them cooked up or in a casserole. So, last night I created something amazing. I whipped up a tempura batter and fried the beans, then added salt, pepper and some parmesan cheese. Probably the most amazing thing I've even eaten. This might actually be the best thing I've ever created, so I wanted to make sure I shared it with everyone.

Tempura Fried Green Beans with Parmesan Cheese

1 egg, beaten
10 oz (1 1/3 cup) unbleached cake flour
1/2 cup vodka
1 1/2 cups seltzer water
1-2 cups of fresh ground parmesan cheese. (Hint: not the stuff that comes in the green can)
salt/pepper

Victor Wooten and Stu Hamm

I just can't get over how good these two guys are so I figured maybe sharing these videos on this website would help spread the word.

Victor Wooten: Known for being the bass player for Bela Fleck and Flecktones, a bunch of solo stuff and some work with other bands. This is a clip from him just screwing around for EMG. (get's really interesting around 03:30)

Spectacular Morning/Day in Wisconsin

I just wanted to share with everyone how awesome this day is so far weather-wise. Nice, and sunny. It rained a bit early this morning leaving that awesome post-rain smell. Snow is mostly melted. Perfect morning for homemade German pancakes, bacon (cooked outside) and coffee. Looking forward to the rest of the day.

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