Thursday, July 31, 2008

Tuesday, July 22, 2008

Stupid? Maybe. but it totally made my day

My friend Kirsten at work passed this along to me. It's the look on the cats face that gets me the most. .... As you can tell there's a lot of hard work going on down here in Miami.

just 8 days away!

i can't wait! only 8 days til i'm in sunny florida!
i can almost taste the key lime pie!!

this is my new summer/beach hat! awesometown here i come!

P.S. checkout my atlantic city weekend! so super fun!!

i 'aint lion

i saw this video on the today show this morning and it made the lady host cry! haha...try to ignore the ridiculous soundtrack choice! wild animals are awesome...remember that time you wanted to move to texas and own tigers?

gay for barack!

My friend Deb and her friends started up this new teeshirt site!

go check it out and order a fun teeshirt to support and show your undying love for barack! do it now!

Thursday, July 17, 2008

Tuesday, July 8, 2008

my cub is half full

i saw this in a dream last night and thought it was the most clever thing in the world. until i woke up. drawing courtesy of eric.

Monday, July 7, 2008

oh chocolatey goodness!

photo credit: scotty b.

If you need a major chocolate fix, this is the one. Don't get eeked out by the addition of the beer. you can't taste it at all, but that combined with the sour cream makes this cake super-moist! you will definitely need a hefty glass of milk with this one! a definite finger-lickin' crowd-pleaser!
major plus: 5 extra bottles of beer to drink while you bake, and wait around for it to cool. our time-killer of choice: sushi and wedding crashers!

Chocolate Stout Cake (from

  • 1 cup stout (such as Guinness)
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream
  • 6 ounces good semisweet chocolate chips
  • 6 tablespoons heavy cream
  • 3/4 teaspoon instant coffee granules

Cake prep:
Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!). Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.