Archive for June, 2010|Monthly archive page

Missing Our Previous Receptionist.

In Uncategorized on June 25, 2010 at 7:47 pm

Not that we are not happy with the current one, but Rob from a few years ago was great on the phone and used to love being sent to the store. It was awesome, took such pride in geting everything right. I hope someone down in South Carolina appreciates this man.
We were in the old office then, and some of the sun rays used to shine down on him and he’s shaved head would turn pink from the sun. We bought him a shading leaf. I miss that leaf.


Pesto, a Great Friend to Zombies Everywhere

In Veg on June 17, 2010 at 5:44 pm

Ever walk into the grocery store and smell all the basil, it comes around twice a year, the winter when its beautiful and pungent and in the summer when its sweet and overwhelming.

If you dont think that Pesto is one of the great foods of the world, than you have never made your own, and even if you have try this one. It is truly, I’m not wasting a drop of this, cleaning the blades with a piece of bread, even though i just made a huge jar pesto.

  • 1/3 cup walnuts
  • 1/3 cup pignolis (pine nuts)
  • 1 cloves garlic
  • 3 cups fresh basil leaves
  • 1 1/2 cups golden colored olive oil
  • 1 cup  grated parm

One little note, olive oil tastes better the fresher it is, so if possible open a new bottle of something a little fantastic, by the way Spanish olive oils are great and so much cheaper than that of  better known  olive producers.

In a food processor (this will fit in a little one, but barely so have some bread on hand) grind up nuts and garlic, squeeze in basil (you can be brutal with them stuffing them in there, no delicacy needed here) and let it rip, although it will be a bit of a let down, cause its too dry. Add the olive oil through the feed tube with the motor running, and watch it go.

Add all that lovely parm, the pesto should be a dream, although I prefer to make this in the summer, you can make this with winter basil, it will still be great but will have a little spicy kick, rather than a sweet undertone.

Oh, and to avoid browning, add a little layer of olive oil on top and everything stays a nice bright.

Word to the wise if you feel this pesto is too much for your household to handle, you can pass it along to all your friends, but they may ask for another batch once youve worked through the reserves.

While buying pesto, try to get your hands on some, the fresher the better mozzarella, crusty bread, and sweet scented tomatoes,  cause all the zombies will be handing around the kitchen eating it directly out of the jar, christmas cookies dont get this kind of attention.

I’m sorry your name is?

In Uncategorized on June 17, 2010 at 10:22 am

We cant get Patricia in the office to not pronounce the g in Hughes. Even though Ani spent a few minutes repeating after her, and Patricia accepted the fact that Hugh has a silent g.
Poor Mr. Hughes,

Day old Donuts meet Bread Pudding

In Chocolate, Dessert on June 16, 2010 at 6:59 pm

4 to 5 donuts, any kind will work really.
2 eggs
1/2 cup milk
1 tsp vanilla
1/2 cup mini chocolate chips
1/3 cup coconut

Tear up the donuts and place in an mid sized oven safe pan, top with chocolate chips, and then cocnut.
mix together eggs and milk and van. (I shake it up in a jar)
Pour on the donuts,
Bake at 350 for 25 minutes.

Added bonus some donuts’ glaze will create almost a caramel
If your not a coconut and chocolate fan you can sub them out for raisins and nuts, with a touch of cinnamon.

Philosophy on Appetizers

In Appetizer on June 16, 2010 at 5:37 pm

Do you believe in light or heavy appetizers?

🙂 my evil side comes out here, i make high protein, one bite and you could stop there appetizers.

My evil theory, people will eat less during the meal, which means i get away with making less and thus working less.

cue evil laugh. ha ha ha ha ha ha ha.