Even if things get heavy, we'll all float on

Part Deuce: because Nat emailed me pictures of us getting worked by the river.

Nat, Matt, and I. We were nearly goners


However, Nat pulled out a nice recovery and we pulled through (although just barely, as is evident by my hanging bum)



Oh and here is a really pretty picture of me in the morning. I know, Danny is a lucky dude! haha



I made omelets in a bag. Have you tried these? If not you should on your next camping trip. Your life will never be the same.

We'll All Float On

I didn't cook last Tuesday. Instead I picked up take out from here:



Alfredo the Dark and Anti pasta Salad... It truly doesn't get much better than that.

I am not going to cook tomorrow either- School is once again sucking the life out of me.

Despite the above tangent this post is not about cooking, take out, school, or Bill Cosby. It is about my amazing river trip this past weekend and red spandex (wetsuit).



Just had to put that out there...because I realize not acknowledging that would likely cause an uproar and the world would undoubtedly turn to complete chaos.

Now that that is done- this weekend I was invited to join the Opinksky's and Spalinsky's on a three day river trip down the upper salt river. Let me tell you the UPPER salt is not to be confused with the lower "tubing" salt. It is incredible and so very gorgeous.

Natalie was oaring and did a splendid job, three people ending up getting thrown out of boats on rapids, but not on Nats boat! She kept us safe and sound (although there was one scare, and a popped outer tube).



If you ever have an opportunity to do a trip like this, DO IT! :)

On the River:





The Group:




More Red Spandex for Good Measure :)



Hope you had a great weekend too!

Creamy Pesto Ravioli

This past Tuesday I was not feeling fancy. In fact I was feeling like In N Out burger. However I fought my urge for fried goodness a dropped by Trader Joe's in hopes of finding something pre-made-ish that I could spruce up for my Tuesday dinner date with the boy.

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This is what I ended up with, like all things with pesto, it turned out scrumptious.

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Easy Peasy Creamy Pesto Ravioli:

Ingredients:

1 tb butter

3 cooked chicken breast (I bought pre-cooked ones from TJ's. Gross, yet actually yummy!)

Enough garlic to swing a stick at: appox 1/2 tbs.

1 container of premade pesto

1 cup of whipping cream (because it is lent!)

2 packs of Trader Joe's four cheese ravioli

Salt and Pepper to taste

Parmesan cheese

Method

1. In a large pot boil water, salt and EVOO to cook ravioli in

2. Cut cooked chicken into bite size chunks

3. Heat butter and garlic, once melted add chicken

4. Place ravioli in boiling water

5. Add pesto and cream to skillet. Let simmer while ravioli is cooking

6. Toss cooked ravioli and sauce together

7. Garnish with salt pepper and parm cheese as needed

WaLa! This seriously took a whole 20 minutes start to finish and was pretty dang good.

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P.S. I have a seriously love for Trader Joe's. *Sigh*

A Testament of Fate

On December 27th, 2009 I was in a Pizza Hut in Pierre, South Dakota.

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We were waiting for our 37 meat pizza's (and one stuffed crust) to be baked n boxed when I noticed this: "Funky Face Disguises!" "Look Cool!"

and "Fool Your Friends!"

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Count me in!

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Okay, it wasn't exactly that easy, I was worried about jeopardizing 50 cents only to get the "two sideburns" or possibly the "hairy mole". Lets be honest, those disguises wouldn't fool a soul.

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Another obstacle, all of the disguises appeared to be comprised of dark hair... and we all know blond hair + black mustache screams- fake mustachio!

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However, with some convincing from Danny's sister in law I decided to embark on the disguise journey. Good Freaking Thing- It was clearly Fate!

Fatefully, I got a blond mustache in the sea of Brown.

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There in lies is my testament of fate. Becca & the blond Mustache!

Stuffed Panko Chicken

Stuffed- I forgot the mention the most important thing in the title.

The chicken breast are stuffed.

Review(s):

Danny's Review: "This is good, you should add it to the repeat list...".

I have a hard time repeating, but we have a list just in case one day I get wild and crazy and decide to stick with tried and true.

My Review: I liked this a lot. I would recommend serving it with some creamy risotto on the side, as apposed to the potatoes I used this time. Is it just me or does everyone need something saucy in every meal!?

Heavily adapted from:

http://www.williams-sonoma.com/recipe/baked-stuffed-chicken-breasts-with-arugula-and-fontina.html

Ingredients:
2 Tbs. extra-virgin olive oil, plus more for greasing
1 Cup Feta Cheese

4 boneless, skinless chicken breast halves, each about 7 oz.
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1 large garlic clove, minced
16 spinach leaves, tough stems removed
2 eggs
1 cup panko bread crumbs
1 tsp. dried oregano
1 tsp. dried basil, crumbled

1/4 tsp. crushed red pepper

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1. Preheat over to 400 degrees. Lightly oil a 9-by-13-inch baking dish.

2. Using a flat meat pounder, pound each chicken breast half until flattened to an even thickness of about 1/4 inch. Season the chicken breasts with the salt and pepper.

3. Top chicken breast with one-fourth of the garlic and spinach, torn as needed to fit the breast half, leaving a 1-inch border uncovered on all sides. Top with a piece of cheese. Starting at a short end, roll up the breast, tucking in the filling as needed; set seam side down. Repeat with the remaining chicken, garlic, spinach and cheese.

4. In a bowl, whisk together the eggs and 1 Tbs. of the olive oil.

5. In a shallow dish, stir together the bread crumbs, oregano and rosemary.

6. One at a time, coat a rolled chicken breast with the egg mixture and then roll in the bread crumbs, coating evenly. Place the breaded breasts, seam side down, on a parchment-lined surface.

7. Place the oiled baking dish in the oven and heat until very hot, about 3 minutes.

8. Carefully arrange the breaded breasts, seam side down, in the hot dish. Drizzle evenly with the remaining 1 Tbs. oil. Bake until the bread crumbs are golden brown about 35 minutes.

9. Remove. Serve. Eat.

Meatball Fame

So... my meatballs are becoming famous.

http://www.ourbestbites.com/2010/02/sweet-and-sour-meatballs-easy.html

Why do I feel jealous?

On another appetizer note: bacon wrapped anything wins!