Drunken Oreos II

Remember, Drunken Oreos? The cookie and ice cream dessert of amazing deliciousness. Well, here's what it looks like.


I like to make one big plate for Erin, Ava and I to enjoy family style. Props to Erin for the beautiful photos.


We also enjoyed a great bottle of chianti with dessert.


Drunken Oreos were long enough ago, I don't remember specifically what I liked about this chianti, but I remember liking it.

Of course, the best are the originals at Meditrina.

Low-budge films earn incentives

In Monday's film news, Utah is now offering incentives to films with a budget between $200,00 to one million dollars. For more go to my article. Warning: It's newsy, but great info if you ever want to dabble in filmmaking.

Bulky chicken

This whole not having money thing means I've been eating at home a lot more, which in turn means I'm learning more about the value of knowing how to make something yummy with the food stuff that's been in the cupboard for a smidge bit too long.

For example, adding chicken stock to the water for instant rice. It adds much more flavor and since I usually have some stock in the pantry it doesn't cost anything more. (Thanks, Andrew!)

Or learning the combination of paprika, cayenne and pepper flakes will make salsa just as spicy as the jalapeno pepper I didn't buy. Oh and if I add some cumin I pretty much can make anything taste like Mexican.

And of course, the best trick for getting by when you can't go out is butter. Seriously, just add a little extra butter and the extra richness will make you think you're eating out.

I almost forgot to mention the salt. Ava's cousin said, "If something tastes a little off I just add a little salt and it's better." It's true, kids. Seriously, a pinch of Kosher will you get you far.

Then there's the tested truth of buying in bulk to save money. Sure this means I've eaten chicken for nearly every dinner since last Sunday. Just switch up the spices from the cupboard. One night it's Mexican (paprika, cayenne, cumin) the next it's Italian (oregano, thyme, rosemary and basil) and another it's American (garlic, onion and barbecue sauce) . Thus the monotony of eating chicken is staved off for a few days.

That is until the Cheez-Its I'm eating run out and I'm back to more chicken with lots of butter and a little bit of salt. Maybe, I'll try Japanese chicken tonight. After all I have some soy sauce in my fridge full of condiments.

Change is a comin'

I feel a need to change a few things on the blog these days. Don't worry! I'll still be posting the usual reviews, stories and recipes, things will just look a little different. As always thank you for reading and supporting me.

Is that the lunch bell?

For more reviews about the amazing food Salt Lake City has to offer, check out Heather King's Examiner.com page. It's full of helpful info about how to do lunch right.

Sundance Reviewed

Here we go kidlets! Another review for your viewing pleasure. All about my nine favorite Sundance Festival films.

Summer memories

I've been eating a lot of Otter Pops lately. And when I say a lot, what I mean to say is enough to have a blue covered tongue with drips of green down my shirt.

I still manage to eat the frozen treat like I'm six so it's inevitable my mouth and hands will be sticky and my shirt will be covered in goo. It's tough being coordinated some days. Besides, everyone knows blue and green are the best flavors of frozen water. Otter Pops are a sure-fire way to spark memories of the good ol' days: playing outside, eating mac and cheese and sucking on a Popsicle passing the slow, hot days of summer.

For a more grown up version of Otter Pops, try Erin's version of Strawberry Lemonade Slushies. It's super simple and very yummy.

In a blender add ice, frozen strawberries and lemonade. Blend until frozen and delicious. Pour into a glass. Enjoy.

For the happy sinners, add some vodka. We tried Ketel One in this mix and it was a great choice. Ketel is a fruitier vodka than most and mixes great with the strawberry lemon concoction.