OK.  So I got a little backlash from all three readers of this blog.  "Dont kill off the blog!"  I guess Ill leave it around for all to refrence our recipies etc.  I might just start posting my recipies if I ever feel like I have time to.  In the mean time how about some restaurant reviews?  Bec and I try to go out once a week on a date.  Every other week we usually go out to dinner or a movie or sometimes just to buy groceries or shopping.  Recently we decided we would try out the local restaurants (Non Chain) places.  So of course we had to try the worst first.  It shouldnt be hard to find good tasting food after the first one.  We went to a little know place called "Diamond Dot".  When Bec told me the name of the place I thought she was kidding.  I had never heard of this place.  then she told me where it was.  Diamond Dot is located on the North East corner of Power and San Tan Blvd.  Let me try and paint a picture in your head right now...  Basically its a gas station. There is a big sign above the register with at least 30 menu items on it.  Everything from burgers and fries to fish and chips, with plenty of mexican food in between.  Can you say scary!  So we walked in and it was like walking into the quickie mart on The Simpsons.  There was an indian guy working the register who asked what we wanted in a heavy accent.  We didnt know so we told him it would take a few minutes.  While we read the menu someone else ordered a Navajo Taco.  The guy behind the register told them they did not have those today, then he said hold on a second and went around the corner to the fryer and explained to a mexican lady how to make a Navajo Taco.  I should have know right then and there that I shouldnt eat there.  If an Indian (from India) tells a Mexican how to make native american food, run!  We stuck it out an I ordered a chicken enchilada.  I figured since the cook was mexican that this should be pretty safe.  Bec made the ultimate mistake and ordered shrimp and fries.  We then waited for our food to be nuked, fried, cooked - whatever.  As we waited we watched record breaking alcohol sales being made.  That gas station was hopping!  Then we found a trail of ants that we followed through the store.  Finally we settled into a booth and read all the local ads tacked to the cork board.  It was very entertaining to say the least.  The food was nothing to write home about.  The enchiladas were edible but not good.  The shrimp and fries were...  well I didnt taste them so I cant really say.  I couldnt bring myself to try one.  However based on looks smell, and the looks on Bec's face...  they were nasty!  Basically frozen, thawed, battered, and fried and rubbery.  So if you are ever in the neighborhood and your hungry, I hope you are really hungry!  Stop and buy some gas, or maybe a soda.  You might try a burger.  Ive heard those are actaully good, and its tough to mess up a burger.

Dearly beloved,We are gathered here today to mourn the loss of a blog that never really was. Rub a dub Grub was a good friend who never let me down. However in the past year or two or three or rather right from birth he has been in decline. He has lingered and fought bravely but now the time has finally arrived when there just is no fight left in him. There were times when gallant effort was put forth and new experimental treatments were applied to help revive and cure his struggles. Now however the realization has come that his death is eminent. And so we say farewell and good luck as he slips from this existence into the unknown. Which brings me to a question... Where does a blog go to die? The answer is they are deleted. Ouch! That’s Harsh! DELETED! Well there you go folks it was nice knowing rub a dub grub while he lasted but now he must go where many more blogs have gone before... Wait! I think I heard a pulse? It would appear that he is attempting to rise up from his death bed. He says he is going to reinvent himself yet again. Well I guess only time will tell if this previously tried treatment will work... Any thoughts all three readers might have are appreciated.

I got adventurous and made this for Sunday dinner...

It turned out surprisingly very well.

I loved it!

(I found this picture online...the food was so yummy, and I was so hungry, I completely forgot to photograph....but this is very close to what it looked like!)


1 can Masaman curry paste (this is the one ingrendient I could not find at my local grocery store...they did however have tika masala curry paste, and I substituted it!)
3 Tbs. vegetable oil
1 can coconut milk
1/2 tsp. ginger (I used fresh ginger root, and grated it with my nutmeg grater - you can sub powdered if you want)
2 Tbsp. chopped cilantro
2 Tbsp. brown sugar (packed)
2 Tbsp. fish sauce
1 Tbsp. lime juice
1 Tbsp. Worcestershire sauce
1/2 onion, sliced thin
1 chicken breast sliced VERY thin (this works best if you partially freeze it first, then slice)
2-3 medium potatoes, peeled, cubed
1-2 Tbsp (heaping) peanut butter (crunchy or creamy.. doesn't matter)
1/2 c. peanuts

Jasmine rice, cooked

Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste; cook and stir for about 2-3 minutes (make sure your fan is blowing.. or your house is going to smell!). Add 1 can coconut milk and stir until well blended. Add ginger, cilantro, sugar, fish sauce, lime juice, and Worcestershire, bring to a boil. Add onion and chicken then reduce to a simmer. When chicken is white and cooked through (about 5 min or so) add remaining ingredients (except for the rice) and stir until everything is well mixed. Cover and simmer for about 15 minutes--until potatoes aren't crunchy in the middle. Serve hot over Jasmine rice.

This is the easiset pot roast recipe. Oh and this is really Julies recipe. I made pot roasts forever and they were always just so so. Then I got this recipe form Julie and I have never looked back. Chop it all up and dump it in the crock pot and let it roast. I think the roast is either a rump roast or top round. I cant remeber, and obviously its been in the freezer for a while, but its still gonna taste awesome. Fisrt drop the frozen hunk of meat in the bottom of the crock, thats right, no thaw. This thing is going to be in the crock poat all night and half the day tomorrow, I think it will be thawed in that time. Then chop up all the goods and load them in. Based on what you like most put more of that in the pot. I like the carrots so there are a lot of carrots. Did I mention that the carrots arent even peeled, niether is the potato. Seriously the easiest recipe ever, in fact Bec started making Mac and cheese at the same time, and I was done before the noodles were cooked. Enjoy!

This soup is seriously....so.good.

Recipe from Chef Kent Andersen from The Chef's Table in Orem, UT

- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto (make your own - basil, EVOO, parmesan cheese, and pinenuts blended in a food processor) or buy some...
- Salt and Pepper, to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.

Add whipping cream. Add pesto.

Blend to desired consistency in a food processor or blender. Adjust seasoning with salt and pepper.

I'm feeling like soup lately....doesn't this one sound yummy?

Classic Split-Pea Soup
Adapted from Real Simple, best recipes

1 ham hock
2 32-ounce-containers chicken broth
1 pound green split peas
2 large carrots, chopped
2 stalks celery, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 teaspoon dried thyme
1 teaspoon Kosher salt

Rinse the ham hock and place it in a large saucepan or Dutch oven along with the broth, split peas, carrots, celery, onion, garlic, bay leaf, thyme and 1 teaspoon salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the vegetables are very tender, 3 to 3-1/2 hours. (I think I'll just throw mine in the crockpot and cook on low all day)

Remove and discard the bay leaf. Transfer the ham hock to a plate and let sit until cool enough to handle, at least 10 minutes. Shred the meat (there won't be a lot) and stir it into the soup.

Serve warm with crusty bread.

I was recently asked to do a cooking demo for a group of Laurels. ( will take place next week) I'm flattered, and slightly nervous. What should I demonstrate for them? any thoughts? My niece has made a few requests, but I feel like I should actually make a few things. So far this is what we have lined up. Keep in mind The time is a little limited slighlty.

1. Salsa
2. Rice - I make a concoction of Spanish\Risotto rice.
3. Firecracker Shrimp - these are spicy little shrimp that get grilled and go nicely on top of the rice

What else? I was thinking of making a cream based soup to go in a bread bowl - its getting to be that time of year

Any thoughts or suggestions will be appreciated.

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