Tuesday, October 20, 2009

Edible...Yes. But I Won't be Cooking Him (Her?)

Here at the office, I have a small fish tank on my desk. Inside this tank is some fish gravel, some fake plastic plants and an electric blue crayfish I have had for about a year.
Crayfish taste good, but I won't allow this guy to get cooked (much to the dismay of a few co-workers)
The other day, he started tearing up his tank. He was climbing the plants as high as he could, and for a while I thought he was trying to escape.
I managed to get some pictures of his aquatic acrobatic routine.
So here is my blue crayfish...acting strange.

Monday, October 19, 2009

Just a Few Images from Vacation!

Ok guys, as promised here are some images from my vacation. I start off with the pictures from the trip home because they are the most recent. The Colors on the way up were just brilliant. Bayfield and Madeline Island are perfect for a secluded get away and seeing the colored trees dusted with fresh snow couldn't have been more picture-perfect. Enjoy!

This is what the trees looked like on the way home. Still colorful and covered in fresh snow!
Snowy Pines on the way Home
"The Shire" That's what I called the boy's attempt to keep snow and wind away from the campsite.

The trees on the drive up were gorgeous!
This is lake superior from behind the La Pointe Indian Cemetery on Madeline Island
Lake Superior from Big Bay Road
Leaving Bayfield Wisconsin on the Boat for Madeline Island
From the Deck: Bayfield

Hot & Spicy Cajun Sea Scallop Images

Hot & Spicy Cajun Sea Scallops

Good Monday morning Foodies! I hope everyone had an outstanding weekend. I know I did, I prepared Hot & Spicy Cajun Sea Scallops. I had been planning on making Apricot Chipotle Sea Scallops, but me being the forgetful person I am, forgot to get the recipe my co-worker had tried and fell in love with.
So as a back up plan, I reached for my jar of trusty Cajun Dry Rub. I make this recipe in HUGE batches and jar them for use down the road. To get that really fine blend, I like using my mortar and pestle. When you are done blending these, you will have a great dry rub that's perfect for chicken, pork or any kind of seafood you like. Be warned...this dry rub is HOT! Not "Oh...that has a little kick to it"...this is mouth-scorching hot! Use sparingly if you are not looking for a fire. Here is the recipe in a slightly more manageable form.

1 teaspoon ground white pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme leaves, crushed
1 teaspoon ground black pepper
1/2 teaspoon ground Cayenne pepper
1/4 teaspoon salt

Blend all ingredients together. Transfer to mortar and pestle and grind until a fine powder remains. Jar for future use.

And here is the video of the preparation. Images coming soon!