Thursday, July 17, 2008

Field Trip to Arlington

Today I got to go to the new Arlington office to see how our network equipment gets installed. I will not spend much time on this topic, since I would come across as a super geek. It was an adventurous field trip, though. Our new building is in the KSCS/WBAP/ESPN building. I heard that Michael Irvin was in the building doing his show while I was there. Unfortunately, I was not there long enough to run into him and get his autograph. Maybe tomorrow. I will be out there all day tomorrow starting at 8am. I might run into Hal J, Tony Dorsey, Hawkeye (hmm, has he ever gotten married... ) Stay tuned...

The network came up pretty quickly without any glitches. I hear this is not the norm at all. I now consider myself their good luck charm. They aren't really acknowledging it.

Lunch time. The Traildust was across the street. Both Ross and I haven't eaten there in years, so it was the obvious choice of Steak and Shake and Saltgrass. BAD DECISION. Boy, was it the worse meal I have ever had. OMG. Our first clue was that it was 12:15, and only a couple of people in there. It took forever to get our sandwiches (prime rib for Ross and grilled chicken for me). They were both over cooked. I had to trim the char off the ends of mine. I ended up with a 50 cent size piece of meat. It was not good. They offered a separate $10. lunch menu - I think that might be the menu we were supposed to eat off of. Unfortunately, we'll never know for sure.. since I have no intentions of ever returning there. EVER!!!

Corn & Cheese Enchiladas

Ingredients:

  • 8 6-inch corn tortillas
  • 1 Tbsp. vegetable oil
  • 1/2 white onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 1/2 cups fresh corn kernels (from 2 medium ears)
  • Salt to taste
  • 1/2 cup grated pepper jack
  • 1 1/2 cup grated sharp cheddar or monterey jack
  • 1 10-ounce can enchilada sauce
1) Preheat oven to 350 degrees. Stack tortillas, wrap in foil and bake until softened, 8 to 10 minutes.
2) While tortillas are baking, oil a 7x11 glass baking dish. Warm 1 Tbsp. oil in large skillet over medium high heat. Add garlic and onion, cook until fragrant, about 1 minute. Stir in corn and cook, stirring occasionally, until cooked through about 5 minutes. Season with salt.
3) Remove tortillas from foil. Mix cheeses together. Set aside 1/2 cup of cheese. You can omit the pepper jack if it's too spicy. Spoon heaping tablespoon of corn mixture in center of tortilla. Sprinkle with a heaping tablespoon of cheese. Roll up tortilla and set in dish, seam side down. Repeat with remaining tortillas, overlapping them slightly. Pour enchilada sauce over tortillas and sprinkle with reserved 1/2 cup cheese. Bake until bubbling, about 20 minutes.

Wednesday, July 16, 2008

My first blog post

This is so exciting. It's a lot of pressure to say something cool for your very first blog. I am amazed at how fast you can get started. I love Google.

Why my own blog? Why now? Well, I was sending out emails this morning to different people on different topics, and my friend, Misty suggested starting a blog. I was like, yeah, I should, but isn't it complicated to do? Apparently not, again LOVE Google. 15 minutes later, here we go. So stay tuned... this is going to be so fun!!!

Corn and Cheese Enchiladas

This is the picture that I sent Misty that gave her the idea for me to create my own blog. So, I feel that it's very appropriate that it's the first picture on my blog site. I will post the recipe tomorrow.

Tater Hater on the Loose After Spud Smashing




This just in from the Potato Civil Liberties Union...

Tater Hater On the Loose after Spud Smashing

“Baked Potato Day” turned somber after a spud smashing incident on Wednesday, July 16, 2008. All potatoes know that this celebrated day is when the potato elite make it to the plates of hundreds of company employees. This is the day we potatoes grow for and dream about in the field. My fellow taters, one of our own had its dream cut short today.

Witnesses report Potato # 980### (number held secret until family notification) was slammed recklessly to the floor without any warning. According to one eyewitness and spud supporter, “It was terrible. There was this horrible crashing sound and the poor potato body was ripped in two, one half hanging out of the container. There was sausage, salsa, butter and green onions everywhere. I think I even heard laughter. The potato was quickly picked up and hurled in the trash. I saw no remorse. This tater hater needs to be caught.”

A picture of the tater hater has been provided by this eyewitness. If you see this person, do not try to apprehend on your own. Call the potato hotline at 1.888.LUV.SPUD and find safety immediately.

The "Real Story"

It started out as a hot Texas day. Just a couple of us girls walking over to the company cafeteria to get the daily special - "Baked Potato". It's one of the best cafeteria offerings. We were almost giddy with excitement. You might even say some of us were "skipping" in excitement and anticipation. We get there. The line is short. There is sausage today. Yay. (They didn't have it last time, and it created a boycott amongst some - that was not a pretty day). We all have our food, To Go, of course (we are diligent employees who love to work and eat at our desks). We are waiting for the last person (no names mentioned) to get her tea and salad dressing for her mini salad. As we're waiting, a VIP walks by, and "Tater Hater" lifts up her arm to wave, and knocks my baked potato out of my hand. It falls to the ground in slow motion as we watch in horror the impact to the ground.

Cashew Chicken

Cashew Chicken INGREDIENTS 2 cups shredded chicken 2 tbsp avocado oil 1 yellow squash, cubed 1 zucchini, cubed 1 cup mushroo...