So my orchestra at UNT is playing a pretty cool event in the new Cowboys Stadium. It's sort of a hype up to the Super Bowl (you can check it out here) We're playing random "NFL Movies" music whatever that means. It's pretty cheesy but still fun. And we might possibly be accompanying Tim McGraw. There's going to be a bunch of old famous footballers- Emmitt Smith, and Roger Staubach, etc...
Anyway, I'm psyched to be doing this. Unfortunately the logistics of it are pretty annoying. On both Thursday and Friday I have to drive up to Denton (should be only 30 min, but has been longer recently) and then get on the bus to go to Arlington (probably an hour). Stupidly, the bus will almost drive past my apartment.
So to make it easier I looked into finding another way home- ie public transportation. And lo and behold there isn't any. How do they get 80,000 people into this stadium with no buses, trains, trolleys, nada. Not to mention all the Rangers games that happen next door. Arg...
Tuesday, September 7, 2010
Tuesday, August 31, 2010
Another dinner post
For tonight's dinner...Lasagna!
Layers of pasta, with olive oil, tomato sauce, Itown pesto, supped up riccotta, and loads of parmesean and mozarella. We actually haven't eaten it so I can't say how good it is, but it smells delicious.
And with the extra pieces of pasta- Mini-lasagna!
Layers of pasta, with olive oil, tomato sauce, Itown pesto, supped up riccotta, and loads of parmesean and mozarella. We actually haven't eaten it so I can't say how good it is, but it smells delicious.
And with the extra pieces of pasta- Mini-lasagna!
Wednesday, August 25, 2010
Car Update #2
A year into Texas- the shaggin' wagon passed inspection. It needed new brakes, and windshield wipers, but no biggie if that's all I have to do for a year, on a 205,000 mi. car.
Awesome Pizza, care of Itown
Short description of probably the best pizza Kaley and I have made-
Pesto (made by my dad- and freakin' awesome)
Mozzarella (made by central market- kinda cool?)
Goat cheese (made by...idk- still good)
Cherry tomatoes (also made, or rather grown, by my dad- and freakin' awesome)
Dough (continue the trend, made by central market- I think I'm done trying to knead dough, doesn't work and is way too much work)
In conclusion- pesto pizza is delicious.
The Bear is back...with beer.
So I'm restarting the blog after a long summer hiatus. Back on the bandwagon. And to start here's a beer review of a bottle I got to celebrate. But first a big congrats to AK for an awesome beat win. Here's to a big bump for his career.
So what am I celebrating what you ask? I had a successful school audition which placed me in the top orchestra and band (same as last year so not really an improvement, but still good- hopefully some better parts...) So I stopped by Lone Star and bought a bomber of Left Hand Imperial Stout.
The bottle has some grime across the top, not a good sign, but after smelling and tasting, it's not a bad bottle. The color is a dark brown, somewhat surprising, as Imperial Stouts are generally black as night, but oh well. The aroma is inviting and complex. First comes coffee, soy sauce, molasses, and wood. After it warms up the smell is sweeter- lending towards the chocolate, dutch cocoa and brown sugar tones, thought the other aromas are still there and some other subtle notes- rum, smoke, minerals, . The taste is fruitier, but still complex. As in the smell- there's coffee chocolate, woodiness. A lot more boozy on the tongue- this one doesn't cover the alcohol very well (how you take that part of it depends on how you expect a 10.4% beer to taste). Overall I wish the alcohol was a little less present, but besides that I'm very much enjoying this beer- good complexity, very flavorful, sips well, delicious.
So what am I celebrating what you ask? I had a successful school audition which placed me in the top orchestra and band (same as last year so not really an improvement, but still good- hopefully some better parts...) So I stopped by Lone Star and bought a bomber of Left Hand Imperial Stout.
The bottle has some grime across the top, not a good sign, but after smelling and tasting, it's not a bad bottle. The color is a dark brown, somewhat surprising, as Imperial Stouts are generally black as night, but oh well. The aroma is inviting and complex. First comes coffee, soy sauce, molasses, and wood. After it warms up the smell is sweeter- lending towards the chocolate, dutch cocoa and brown sugar tones, thought the other aromas are still there and some other subtle notes- rum, smoke, minerals, . The taste is fruitier, but still complex. As in the smell- there's coffee chocolate, woodiness. A lot more boozy on the tongue- this one doesn't cover the alcohol very well (how you take that part of it depends on how you expect a 10.4% beer to taste). Overall I wish the alcohol was a little less present, but besides that I'm very much enjoying this beer- good complexity, very flavorful, sips well, delicious.
Thursday, July 1, 2010
Car Update
I took the station wagon in for an oil change. At 201K miles it's chugging along pretty well. The last oil change turned out to be somewhat of a disaster but this one not so much. While I didn't end up at the shop I wanted to be at (apparently there are a lot of Sam's who work in auto shops in Plano) I didn't get ripped off. No weird coolant issues; no scary engine malfunctions; just an oil change and some new fluids. So a big plus to my week there.
Pizza
Another dinner post.
We made pizza on Tuesday night. I handmade the dough but it kind of failed. It seems to be a successful process about half the time- the first time worked out fine, but I don't remember what recipe I used and it hasn't been the same ever since. It's especially hard to judge the amount of kneading and to actually continue to knead it until it's done (makes me wish for a breadmaker). If anyone has a good dough recipe that's hand tested I'd take it. Instead of our normal tomato, mozzarella, onion, green pepper, we opted for some different toppings: sauce, basil and oregano, mozzarella, cherry tomatoes, pepperoncini, olives, red bell pepper. Here's it before the oven:
And after, a little browner on the edges:
The toppings were great, but the crust...not so much. Kaley said it tasted like a scone. I was thinking more like floury cardboard. Either way, not good eats. But edible on top so it wasn't totally wasted.
We made pizza on Tuesday night. I handmade the dough but it kind of failed. It seems to be a successful process about half the time- the first time worked out fine, but I don't remember what recipe I used and it hasn't been the same ever since. It's especially hard to judge the amount of kneading and to actually continue to knead it until it's done (makes me wish for a breadmaker). If anyone has a good dough recipe that's hand tested I'd take it. Instead of our normal tomato, mozzarella, onion, green pepper, we opted for some different toppings: sauce, basil and oregano, mozzarella, cherry tomatoes, pepperoncini, olives, red bell pepper. Here's it before the oven:
And after, a little browner on the edges:
The toppings were great, but the crust...not so much. Kaley said it tasted like a scone. I was thinking more like floury cardboard. Either way, not good eats. But edible on top so it wasn't totally wasted.
Subscribe to:
Posts (Atom)
