Dad Classics

Let me tell you a little about my Dad - the food enigma. There are two kinds of people in this world as far as I am concerned. Those who eat to live and those who live to eat. I am (obviously) the later. I LOVE eating! I always think one day I will be a super stick thin gal who can strut at the beach but alas...I just love food too much. I look forward to dinner, I crave, I try new things, I cook. My Dad eats to live. Eating is more of a chore that is required to remain here on this earth. As long as I can remember, he has been eating a peanut butter and jelly sandwich everyday for lunch. EVERYDAY! He wants nothing more than a PB&J. He tells me that made it through college on one dinner item - Little Juan Burritos. Not much for variety. Although, not a foodie, he is an excellent writer. I had to beg a little to get him to write his recipe down but I am so glad he did. I assure you, his sandwiches are made the same way every time and he is willing to share his secret to the perfect PB&J. Tread carefully...this recipe is only for the expert chef ;)

Ed’s Famous PB & J Recipe

·        2 slices white bread

·        Peanut Butter

·        Preserves (not jelly). Boysenberry Preserves are best and unique.

·        Chips, Lays Potato chips preferred

·        Paper Towel

Place 2 slices of bread on a paper towel. Spread the peanut butter on 1 slice, and lightly coat the other to prevent the Preserves from absorbing into the bread. Spread a liberal amount of Preserves on the other slice. Place the Peanut Butter slice on top of the ‘jelly’ slice. Keep the PB&J sandwich on the paper towel to protect your eating surface, and to use to wipe your face with the edge. A generous pile of chips will top off the meal. You can even put a layer of chips inside the sandwich.

Suggested beverage: Grape Kool-Aid

Another Dad Classic. The Lemon Sugar. He has a major sweet tooth. Much to the dismay of the dentist, he just can't get enough sugar! When we were kids (and still today) Dad would treat us all to a lemon sugar for dessert (or really anytime of the day). The Lemon Sugar is also a pretty advanced recipe, so contact a professional before attempting. 

Lemon Sugar

·        Ripe Lemon

·        Sugar

·        Bowl slightly larger than lemon half

Cut lemon in half and use one half and save the other for another round. Remove any visible seeds. Fill bowl with at least ¼ cup of sugar.

Squeeze lemon half a bit to get it juicy.

Lick the lemon around the rim to moisten it so it picks up sugar when dipped. Push the lemon into the sugar and remove. Lick the sugar off the lemon half, including around the rim. The more pressure you use when licking, the more lemon juice you will coax out. Repeat until sugar is gone, then squeeze the lemon juice into the bowl and drink.

Hearty Pancakes

These pancakes are healthy little mamma's! Stick to your ribs they will (sorry that was a Yoda moment). Enjoy! 

Hearty Pancakes

Sarah Manno "Measure of Community" Fort Collins Co-op Favorite Recipe Book

·        1 cup flour

·        ¼ cup each cornmeal, soy flour, wheat germ, and wheat bran

·        2 tsp. baking powder

·        1 tsp. salt

·        1 egg, beaten

·        2 Tbsp. oil

·        2 Tbsp. molasses

·        Milk

Mix dry ingredients in a bowl. Mix wet ingredients in a 2 cup measure, adding milk to reach 2 total cups of liquid.  Add ingredients to dry and combine quickly.  Cook in oil in medium-hot skillet.  Add more milk if thinner pancakes are desired.  Makes 12-16, 3" or 4" diameter pancakes.

A note from my friend Katie who passed this recipe along. Note:  I have a bad habit of not following directions.  I don't always use all the different flour listed, and I never measure out the milk.  I just add milk until I get the consistency that I want.  Since, I cook for one, I make what I need and then keep the rest of the mixture in the fridge for a quick warm breakfast during the week!

Lou's Food Bar

So these pictures are dark but I just have to give Lou's Food Bar some props. I can say this next statement with absolute certainty that in my heart of hearts it is true - Lou's had the BEST burger I have ever tasted. And let me tell you, I have eaten a lot of burgers. I am not some pansy (no offense) who will order a salad, hold the croutons, hold the bacon bits, add extra lettuce...dressing on the side. No I want the fattest, juiciest burger, add the bacon, add an egg, with french fries. Oh for heaven's sake...no tomatoes - please eliminate all healthy aspects. The burger at Lou's was just heaven. I actually told Jeff to stop talking so I could savor every bite. Onlookers perhaps were wary of this young women having a love affair with the burger but if you tried it...you might as well.

In the words of Marcel the Shell - Lou's has a lot of other great qualities, and I like that about it...

Yes, miss picky, ate escargot here and loved it! Granted it was covered in butter and cheese (a dream going forward) but nevertheless, delish!

What's great about Lou's is that they are not pretentious. The food is served on old style diner plates. Not the hip fancy square plates just hardy oval plates with the circle around the edge. The food speaks for itself.

Linger

"Do you have to, do you have to, do you have to let it linger..." Yes I DO! Linger, as very hip restaurant in the highlands that occupies a building that used to be home to the Olinger Mortuary. Did they take the reference too far? I don't think so. The water is served in iodine bottles but they didn't go so far with the theme to serve 'eyeball olives' or 'spagetthi intestines'. 

Why I love Linger:

1. The views are amazing. Rated Top Rooftop bar in all of Denver - as Rated by Ryan Q.

2. They serve tapas from around the world so a lot of different flavors working

3. They have vegan, gluten free and nut free options for the allergic, sensitive and hypochondriac alike.

4. The decor is just plain fun.

5. Service is outstanding.

6. And although I am pained by this --the fried cheese curds are the best (stupid dairy allergy!)

7. A great selection of cocktails

And all of this equals two very happy eaters. I can't wait to go back again soon. 

Beatrice and Woodsley

Decor - 10 points for B and W! If you are looking for that special woodland feel as you chomp into some great food while sipping on a unique cocktail you should probably check out Beatrice and Woodsley. This place has real aspen trees surrounding swanky booths. The liqueur is held up at the bar by a huge tree limb being supported my chainsaws stuck in the wall. Then there is magical draping of fabric and a highly trained staff. And the bathroom....well about the bathroom, beautiful...yes, clean...yes, confusing...yes. I suggest taking a buddy with you to the bathroom or you may never make it back. Not to dwell on the bathroom but there really is this 'push/pull' moment when you stand outside the bathroom for 10 minutes only to realize that no one is in there and you have been foiled by the door...again. Then the incredible swanky artsy 'faucet' which may just push you to slap on some antibac and forget the whole thing. But I digress...on to the food!

ORCHARD IN THE RYE 12
Served up with Old Overholt Rye, Leopold’s Peach Whiskey,
Apricot Brandy, and Orange Bitters


WORM’S WILD RIDE 10
Served on the rocks with Leopold’s Apple Whiskey, Jack Daniels,
Cinnamon Simple, Lemon Juice and a splash of Soda


VIOLET BEAUREGARD 10
Served on the rocks with Muddled Blueberries, Sobieski Vodka,
Simple and St. Germaine

Umm yea! Can you see why my Whiskey-loving self can dig on this place?

Ah yes - the old toe tag on the wine trick. Dearly departed we are gathered here to today to honor the life of a grape. A grape that grew and grew on a vine. The grape was tended to and ripened to the exact right point. Then suddenly, the grape found itself being removed from the vine. Then put in a large barrel and stomped by someone's feet. Tragic. Raise your glasses to the grape...I mean...hmm this is a little awkward.

To be quite honest - we went to eat here quite a while ago and I frankly have no recollection what we ordered. So to say it simple...below is just some food porn, enjoy!

ARTISAN CHEESE 16
A selection of hand-crafted cheeses, house-made daily bread, garnishes

Twinkling lanterns bring the wonderful dinner to a close...