beat the heat with a cat o' nine tails

Wow. When I first decided to host an event, I convinced myself that I'd be satisfied with even ten entries. Never in a million years would I have expected 64 of you to participate! (That's right, we had three late-comers, but I'm a softie like that...) I'm astounded and ever so grateful!


Now, let's get to it!

The only logical place to begin is with the starters (and a few miscellaneous sides):

I received two versions of salsa. The first was created by kellypea of Sass & Veracity, and she dubbed it SoCal NON-Cowboy Caviar. You won’t find sugar anywhere near her salsa/salad/salsa salad, but you’d better not skip the salsa verde.


Lucy from Sweets, Savories, etc. sent in the second salsa, inspired by the Southwestern Egg Rolls from Chili’s (one of my favorite chain restaurants). It’s appropriately named Southwestern Salsa, and contains all the goodies you find in one of those egg rolls and more.


One of my favorite foods to come out of Greece is Tzadziki Sauce—it’s so versatile and tasty. This particular version comes from one of my go-to sources for authentic Greek dishes--Erinn from Sunday Dish. She does it right!


Susan and Kenny from Life at Quail Hollow made good use of their copious tomatoes with this Tomatoes and Goat Cheese appetizer. Stunning presentation!


The next starter is a real looker--Ricotta-Stuffed Zucchini Rolls made by Jude of Apple Pie, Patis, and Pate. She dared to take a Gordon Ramsay recipe and change it up a bit, adding almonds instead of pine nuts. I, for one, am glad she did—think of that crunch, people!


Lore from Culinarty sent in our final hors d'oeuvre. She made Cheese Tuna Stuffed Tomatoes. These are so lovely that I’m even willing to overlook the use of a hard-boiled egg.


I wasn’t sure where to stick the entry from Sandi of WhistleStop Café. Frankly, Dilly Beans are one of my favorite foods, and you’ll find me eating them at all times of the day. Yes, the beans get cooked, and yes, the brine is boiled, but I love these things, so I’m making an executive decision as the sole judge and allowing it!



Let’s move on to the cold soups:

I'm not kidding when I say that avocados are my weakness. If I see them in the ingredient list, I'm hooked. Antonia of FOOD, GLORIOUS FOOD must've known this about me, because she offered up some magical Chilled Avocado Soup. Apparently the recipe came from her old milkman—if you ask me, he was a keeper!


Nuria from Spanish Recipes made a unique Green Gazpacho, utilizing some fennel and other lovely verdant veggies. The smell of this soup may take her back to her childhood, but it would probably take me to cloud nine!


How about a different but equally enticing gazpacho? This one comes from TS and JS of [eatingclub] vancouver. Would you look at that texture? Their father wasn’t interested in any cold soup, but I sure am.


The final gazpacho was a Citrus Gazpacho, sent to me from Sarah of Fritter. She almost set something on fire, but not her kitchen—her mouth! Be careful with those hot peppers!


I really, really hope to have some golden tomatoes soon, mostly because I want to make this Chilled Golden Tomato Bisque from Louise of Livin’ Local. She mentions the mantra “start with the best ingredients and don’t mess them up,” which I’ve never heard before but really like.



From there, let's move on to the salads. There were lots of salads, which makes perfect sense, wouldn't you say?

Elle from Elle’s New England Kitchen brought back this Fresh Summer Salad with Roasted Red Pepper Hummus, Feta, and Pita Bread Wedges. The New England weather hasn’t been too harsh lately, but this would hit the spot whatever the temperature outside.


Marilyn from Simmer Till Done has a great option for those of you green-thumbers who have cukes taking over your gardens. Her Cucumber-Feta-Tomato Salad is easy-peasy and definitely appropriate for feeding a crowd.


The Olympics have started up in Beijing, and Christine of Kits Chow made her take on a Beijing Cucumber Salad after hearing a reference to it on the radio. Looks good to me!


Mary from Shazam in the Kitchen made a salad right up my alley--Black Bean, Corn, and Cabbage Salad. Great flavors, great textures, and healthy to boot. I can see why she’s been eating this for years.


One of the best things about summer is the fresh fruit it brings. This salad of Summer Fruits made by OhioMom of Cooking in Cleveland would certainly hit the spot on a hot day. Isn’t that kiwi beautiful? I think it’s gotta be one of the most photogenic fruits.


If you like Greek flavors, you’re gonna love this Greek Salad submitted by nicisme from Cherrapeno. You can rest assured at its authenticity since she first had it on her honeymoon on a Greek island!


Another awesome greens-less salad is this Tomato, Pepper, Cucumber, and Feta Salad made by Laura of The Spiced Life. If, by chance, you’re wealthy and have a pantry full of balsamico, she recommends putting a drizzle of it right on top.


Dorit of prettybaking in Israel experiences some fierce heat during the summer, so we can definitely take her at her word that her Mango Salad is a refreshing treat. Take a look—it won’t take much convincing.


This aptly-named dish sent in by Nikki of canarygirl is downright gorgeous. I’ve never seen canned lentils, but she had some in her pantry and made excellent use of them. The bit of cloves in Michelle’s Incredible Lentil Salad is an awesome touch.


Coming to us all the way from South Africa is Jeanne of Cook Sister! She offers a Carrot and Coriander Salad, which hit the spot for her after a particularly trying commute home from work. Whether you call it coriander or cilantro, it’s still my favorite herb.


Caprese Salad is a quick, beautiful, delicious, and healthy dish made by Jescel from Spice of Life. Her post is particularly heartfelt, stressing how essential it is that we maintain some sort of personal contact in this technology-focused world.


I love me some beans, and Mindy from Coffee & Queso sent in her favorite summer side, a Tuscan Cannellini and Tuna Salad. It takes her back to her time spent studying abroad in Tuscany—I can barely contain my jealousy!


Jessica of FoodMayhem added a dazzling new dish to her repertoire with this Asian Pear Beet Salad. I’m loving those colors and the unique combination of tastes sounds pretty enticing.


Another fruity and minty salad (a Cantaloupe Salad with Avocado and Mint, to be exact) was sent in by cookinpanda of Flexitarian Menu. She tried a unique variety of melon--the Crenshaw--and deemed it to be very similar to the cantaloupe. It doesn’t matter what you call it--she had me at avocado.


Marie of A Year From Oak Cottage wrote a really lovely post about the importance of being kind—you really should read her beautiful words. They’re so beautiful that I’m willing to look past the boiling required for the potatoes in her Tomato, Potato, Corn, and Basil Salad. Simple and delicious.


I’m not surprised that Deeba from Passionate About Baking was able to overcome the heat with this Explosive Mango-Nectarine Salad. Her vinaigrette sounds amazing!


Our last salad comes from Ann of Redacted Recipes. Her Cool as a Cucumber, Melon, and Tomato Salad combines all sorts of textures, colors, and flavors to yield a completely appetizing dish.



Main dishes were scarce, but it's all about quality, not quantity:

Susan of Slice of Sueshe brought back her Cheesecake Factory-inspired Chinese Chicken Salad. Skip the fried wonton skins and use leftover cooked chicken and you’ve got a perfect no-heat-required summer meal.


In an effort to cope with the unacceptable lack of Mexican mercados in her vicinity, Francie Baker of Frantic Home Cook made this Bulgur Salad with Feta and Shrimp. If you can’t have Mexican, I think it’s a filling and suitable alternative.


Sharon from Culinary Adventures of a New Wife made a fancy-shmancy Tuscan Fagioli con Tonno. Don't you think food names sound more sophisticated when they're in Italian?


Chipotle is an eye-catching word for me. If I see it, I'm intrigued. Mrs. L from Pages, Pucks and Pantry made a Chipotle Chicken Taco Salad that sounds downright drool-worthy and completely good for you. That chicken was already cooked, right, Mrs. L?


Michelle of Big Black Dogs has improved the boring ol' BLT and made a BBLT--Bacon, Basil, Lettuce, and Tomato. I, for one, think basil would make all the difference for this quick-fix meal.



Every meal needs a beverage:

How about a Fuzzy Peach Melba? Cathy of Noble Pig has made one heck of a beautiful version, obviously inspired by the delicious dessert of the same name. What an excellent use for a plethora of peaches.


To me, Lassi brings to mind the loveable dog that frequently saves young Timmy. To Nazarina of giddy gastronome, an Iced Mango Lassi is a refreshing and delicious yogurt-based drink. I like 'em both.


Tiffany of The Garden Apartment got a mega watermelon, so she put it to good use. She made both a fantastic Watermelon Rum Colada and a Watermelon Granita. She admits to using the stove to make her simple syrup, but that’s okay--there’s always the microwave option!



Last, but in no way (no way) least, are the desserts:

First up, a cupcake fake-out! Rindy R. from Kitchen Klique created this Mint Chocolate "Cupcake" using just four ingredients and has me convinced that it's supercalifragilisticexpialidocious!


Although it's not all that hot in South Africa right now, this Strawberry Yogurt Tart from Nina of Nina’s Kitchen would hit the spot in any weather. She used a kettle to heat some water, but again, a microwave will do the trick.


Lynne of And Then I Do The Dishes brings us her Lemon-Lime Frozen Yogurt. I don't know about you, but I've always found lemon-lime-flavored anything to be refreshing, and I'm sure this is no exception.


Gloria from Canela Kitchen’s Recipes made a similar frozen concoction--Lemon Pie Ice Cream. I personally think this would be incredible on top of a hunk of warm blueberry pie.


Linda of make like sweeter! introduced me to a new delight--Halawa Tamr, or Walnut and Date Balls. They’re suitable for people on any diet, whether it be gluten-free, vegan, sugar-free, or dairy-free.


How about some cheesecake? Kevin of Closet Cooking prepared a gorgeous No-Bake Cheesecake, bejeweled with plump blueberries. I’m especially loving the addition of maple syrup to his crust.


Emiline of Sugar Plum will make your mouth water for her Greek Frozen Yogurt with Honey-Drizzled Currants. She was a bit surprised by the sourness of the currants, but I’m sure that was quickly taken care of with the honey drizzle. It’s also important to mention that she wrote her post with a piece of her finger missing—what a trooper.


Oakley Rhodes of Lemonbasil threw together this Minty "Ugly Fruit" Smoothie using some produce that was on the brink of biting it. She made a pretty good save, wouldn't you say? It’s great when something ugly morphs into something beautiful.


We're in serious need of some chocolate here! Luckily for us, Jessica from Fearless Kitchen created some Chocolate Hazelnut Ice Cream, making wonderful use of that glorious ingredient known as Nutella.


I love a good pina colada, but I'd love a slice of Lisa's Pina Colada Pie even more. It’s easy and quick—which is usually an important characteristic for me—as well as refreshing and creamy. Check out her blog The Cutting Edge of Ordinary for more great eats.


Something named Diet "Buster" Bars is bound to be delicious, and that's certainly true for this decadent creation from Cathy of Where's My Damn Answer. The possibilities for add-ins are endless, and I think each one deserves to be tested.


Elvis is getting a lot of recognition in Blogland these days. Bunny from Bunny's Warm Oven made an Elvis Parfait that the King (and everyone else) would no doubt love.


Sophie from Flour Arrangements just got a new oven, but she didn't need it for her No Bake Oatmeal Pumpkin Cookies. These would be appropriate for any season.


I love being introduced to exotic new foods, and Mike of Mike's Table has done just that with his Dragon Fruit and Coconut Sherbet. Isn’t his presentation magnificent?


Need more chocolate? I do. Check out Christie's awesome contribution--Chocolate and ANZAC Ice Cream Sandwiches. (Also awesome? Christie's blog, Fig and Cherry. Go see for yourself.)


If you're like me and your experience with figs begins and ends with Fig Newtons, you'll be excited by what Amy and Johnny of We Are Never Full made for the event--Figs with Yogurt, Honey, and Pistachio. This is a wonderfully elegant dessert, even if, like Amy and Johnny, you’re not a dessert person.


Melanie of My Kitchen Cafe recreated her delightful Frozen Key Lime Pie. I'll tell you one thing--I wouldn't have any problem devouring this before it got soft on me. And just look at that color!


Do you know what a paleta is? I didn't, but fortunately, Krysta of Evil Chef Mom was kind enough to educate me. She made these unique Banana & Dulce de Leche Paletas. Just hearing the words “dulce de leche” makes me weak in the knees.


Indigo from Happy Love Strawberry sent in a double whammy--Pineapple Sorbet and Coconut Ice Cream. I know sorbet is better for you, but give me that ice cream (even if it does require a bit of heat)!


Would you believe I've never tasted saffron? Mansi of Fun and Food certainly has, and she used it in this Shrikhand, a traditional Indian yogurt and saffron dessert. Not only is this a simple and delicious dish, but it also has the added bonus of being calcium-dense!


Whether you say "pee-cans" or "pa-cahns," these Pralines made by Lisa of My Own Sweet Thyme will please your palate. This is one of the best uses for the microwave that I’ve ever seen.


It's about time for a little more chocolate, wouldn't you say? Here's what Gigi of gigi cakes created--Milk Chocolate Malted Ice Cream. We’re lucky to have a picture of this ice cream, since it seems that Gigi’s ice creams have a tendency to be eaten before the camera can even come out of its case!


Susan of Sticky, Chewy, Creamy, Gooey made some stunning Mango-Blackberry Swirl Ice Cream. Doesn't that sound like a stellar combination? It’s quite the looker, too, and makes me wish I had my very own mango tree.


This Mixed Fruit and Yoghurt Parfait made by Zhulaiha of ovenhaven could double as a breakfast or healthy dessert. She says she prefers to call it her “These Are a Few Of My Favourite Things Parfait,” which is a nice reference to one of my favorite movies of all time.


I adore avocados. So does Jescel from Spice Of Life (and the aforementioned Caprese Salad), so she made an Avocado Shake. Does this healthy concoction count as a dessert? I vote yes, although I might get caught eating it for breakfast.


Amy from Tart Reform consulted a Robin Miller cookbook to make her Frozen Lime Pie. So simple, so delicious, and I’m loving the green sprinkles she threw in for color.


Have you ever heard of using cream cheese to make ice cream? Tartasacher from mil postres (1000 Desserts) created this Cheese Ice Cream with Red Sauce Fruits, which sounds like it’d be tangy and smooth and all together heavenly.


Finally, we have these No Bake Granola Bars from Lori of Lori’s Lipsmacking Goodness, which are perfect for any type of weather and any time of day. The variety of things you could add also make these appropriate for anyone’s tastes!


There you have it, folks--one whopper of a beat-the-heat round-up.

Perhaps you’re curious about the prize-winner, yes? When I said I’d be picking an entry based on deliciousness, relevance, perhaps some visual appeal, and any other random factor I deemed important, I assumed I’d have only a few entries from which to choose. As it is, there are just way too many amazing creations to justify singling one out, so I had to change my plans. The last thing I want to do is hurt feelings or create hostility (especially when it’s directed toward me...). So, I meticulously and painstakingly wrote out the names of all the contributors and drew one out of a bag.

Drum roll, please...

The winning entry is:


Sarah, from the lovely blog Fritter! Milady, if you’d like your prize (New South Grilling), please send me an email with some contact information. Don’t worry--I’m an extremely precautious and discrete person and I promise not to sell your address to any junk mail purveyors or stalkers.

Thanks again to everyone who participated (and even those who thought about contributing but got distracted)--I’m much obliged!

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61

Not only is 61* the title of a lovely movie about the 1961 baseball season and the number of homers Roger Maris hit to break Babe Ruth's record that year (I only know this because I'm a huge Barry Pepper fan and because both of my brothers love baseball), but it's also the number of amazing entries I received for "Beat the Heat."

(Wowza, look at the forearm on that one! Yes, I like baseball, too, but for different reasons. But I digress...)

To say that I'm in awe of the turnout would be an understatement. I want to thank each and every person who sent me an entry--you've helped make this more fun than I ever could've anticipated! I'll have the roundup posted just as soon as I can.

To tide you over, please take a gander at what happens to items that don't beat the heat:

(the shriveled sticks you see before you used to be baby carrots)

Why I continue to crank up my oven to 400 degrees in this weather is beyond me.

Have a great weekend!

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my secret weapon

Wait, can I have an entry to my own event? What if I win? I hear the judge is notoriously biased and easily swayed...


I kid, I kid. It would be a good entry, though.

My banana pudding is always, always a hit (and I say this as humbly as possible). Whether it's made for a church potluck, a wedding reception, or just for me and my family to enjoy at home, it disappears ridiculously fast. Why does this happen? What makes it so daggone good? I mean, it's thrown together with very little effort. There are only six ingredients, none of which are particularly spectacular by themselves, yet they combine to form something irresistibly delicious. It's an enigma.

This recipe is extremely flexible. For one thing, you can easily lighten it up by using skim milk, light sour cream, and light Cool Whip. You can also make it diabetic-friendly by using sugar-free pudding and wafers. If you really love bananas, you can use banana-flavored pudding instead of vanilla. You're welcome to add more layers of bananas and/or wafers. And hey--feel free to spice it up with anything you want, whether it be cinnamon, nutmeg, cinnamon, cloves, or cinnamon. The possibilities are endless.


A word of advice: This does require a little bit of planning ahead because it's essential that you let it sit in the refrigerator for at least 8 hours. I recommend a whole day, if you can find some way to resist its beckoning call for that long. That gives the cookies a chance to soften and the flavors an opportunity to properly meld so that the very first bite you take creates absolute merriment in your mouth. Yes, merriment. Mirth. Glee. Bliss.

There are two days left for you to enter "Beat the Heat," and remember--it can even be a concoction from your archives!


Good Ol' Nanner Puddin'

1 large box instant vanilla pudding mix
2 cups milk
8 ounces sour cream
8 ounces Cool Whip, thawed
1 box vanilla wafers
3 bananas, super-ripe but not brown (who wants dark brown blobs in their pretty pudding?), peeled and sliced

In a medium bowl, prepare the pudding as instructed on its box. Beat in the sour cream, making sure to blend well. (Beat in some cinnamon while you're at it, if you'd like. I'd like. I didn't say anything about dark brown specks.) Fold in the Cool Whip just until no white streaks are present.
In the bottom of a trifle bowl or other serving dish, put down a layer of vanilla wafers. Top with about a fourth of the pudding mixture and a layer containing half of the sliced bananas. Top this with another fourth of the pudding. The next additions will be a layer of cookies, a layer of pudding, the rest of the bananas, and the rest of the pudding. For decorative purposes, adorn the pudding with more wafers in an aesthetically-pleasing manner:


(Can you tell I'm a perfectionist? Would you think less of me if I told you that I pick out and save the perfect wafers to put on top?)

IMPORTANT FINAL STEP: Refrigerate at least 8 hours; however, this gets better the longer it sits.


(More important final step--open wide!)

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i want you, i need you, i love you

The one and only Elvis Presley performed a lot of songs with titles appropriate for the pancakes you're about to encounter, which were inspired by him and his well-documented love of fried banana and peanut butter sammiches.


"Sixteen Tons," for example, is what I would weigh if I ate these pancakes as often as I'd like.

Similarly, we have "Shake, Rattle, and Roll"--what my stomach, thighs, and booty would do if I ate these at every craving.


How about "Too Much Monkey Business"? I like bananas. Monkeys like bananas. Am I therefore a monkey? Some would argue that I am.

"Your Mama Don't Dance," actually completely unrelated, but what an awesome title (and true about my Mamosa, as far as I know...).


"Can't Help Falling in Love." They're irresistible, it's true.

Finally, "My Happiness," because there aren't many things better than warm banana pancakes topped with peanut butter and maple syrup.


These pancakes were also prompted by some waffles made by Marilyn of Simmer Till Done and they are seriously delicious. Ridiculously, unbelievably, you've-gotta-try-them-for-yourself delicious. I enjoy peanut butter on my pancakes as it is, so that wasn't much of a stretch. However, throwing bananas--caramelized in the pan, no less--into the mix makes these flat little buggers absolutely sensational.


(what a beautiful mess)

Presley's Perfect Pancakes
(kinda sorta based on these)

1 cup whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon (obviously)
1 1/4 cups buttermilk (I let 1 1/4 cups regular milk + 1 tablespoon lemon juice sit on the counter for five minutes)
1 egg, slightly beaten
1 teaspoon vanilla
1 tablespoon canola oil
2 bananas, sliced

Stir the dry ingredients together in a large bowl until well combined. In another bowl, combine the wet ingredients. Pour the wet ingredients into the dry ingredients and whisk them together until just combine, making sure not to over mix.
Bring a skillet to a medium-high heat. Lightly butter or oil the skillet and pour 1/4 cup of batter into the pan. Gently place 4 or 5 slices of bananas onto the batter immediately. Allow the edges of the pancake to brown lightly and then carefully flip it to cook the other side.
Slather the finished good with peanut butter and drench with maple syrup. Elvis wouldn't have it any other way.

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give 'em a swirlie

No, I'm kidding. Don't do it--those are cruel. So I've heard. I haven't ever been involved in one myself. Really. Would I lie to you?

(a totally inadvertent but perfect heart!)

Yes, while toilet swirlies are evil and mean-spirited, these swirlies--made from cream cheese added to rich, chocolate brownies--are beautiful and delicious. Nothing wrong with that, no sireebobber.

The chocolate I used for these bad boys was bar number two from my Amano stash. (If you'll recall, bar number one was used for some really sensational mint chocolate brownies.) This Amano bar was the Madagascar, described as having "strong fruity flavors including hints of citrus and berry." Surprisingly, my numb palate could actually pick up on those fruity undertones--this was some seriously delicious chocolate.


Also seriously delicious? The finished product. I love how the bites with more cream cheese than chocolate are tangy and smooth, while the bites with more brownie than swirl are sweet and decadent. It's a lovely combination. Lovely, I say.


Cream Cheese Swirlies
(adapted from a recipe originally found in Cook’s Illustrated--gasp!--but perfected by smitten kitchen and tweaked by me)

Cream Cheese Swirl:
8 ounces cream cheese, room temperature
2 tablespoons (1/4 stick) unsalted butter, room temperature
1/4 cup sugar
1 egg
1 tablespoon all purpose flour

Brownies:
1/4 cup pecans, chopped
1 1/4 cups all purpose flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped
12 tablespoons unsalted butter
2 1/4 cups sugar
4 eggs
1 tablespoon vanilla

Heat oven to 325 degrees. Grease a 9x13" baking dish.
For the swirl, beat the cream cheese and butter in a bowl until light and fluffy. Gradually add the sugar and beat until well blended. Beat in the egg and then mix in the flour. Set aside.
In a separate bowl, whisk to combine the flour, salt, and baking powder and set aside.
Melt the chocolate and butter in the microwave and when completely smooth, gradually whisk in sugar. Add the eggs one at a time, whisking after each addition until thoroughly combined. Stir in the vanilla. Add flour mixture in two additions, mixing until the batter is completely smooth. Stir in the nuts.
Transfer half of the batter to prepared pan and spread it into an even layer. Pour the cream cheese mixture over it, smoothing as you go, and then add the second half of the brownie batter on top. Swirl the batters together decoratively with the tip of a knife. Bake until a toothpick inserted into the center comes out with few moist crumbs attached, 35 to 45 minutes. Cool on a wire rack to room temperature if, in fact, it is humanly possible. (I have my doubts.)

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hello august

Gadzooks, this year is flying by. I have a few things to mention, the most important of which is that there's only one more week for you to submit your entry for "Beat the Heat." I've gotten some pretty stellar contributions already, but I want more! (I'm needy like that.)


Now for some other items that you need to know:
1. Our beloved Sam is engaged. Sigh.


2. Do you have an extra $1395 laying around? If so, you should go to the New York Culinary Experience and rub elbows with some pretty amazing chefs (such as Eric Ripert and Johnny Iuzzini, both of whom I've named at random and not because they make me swoon...). Or alternatively, you could give the money to me so I can go.


3. I've received a couple of awards, which always makes my day. Bunny from Bunny's Warm Oven has passed the Yummy Blog award (her very first, and much deserved) on to me! Bunny makes some pretty incredible concoctions in that warm oven. Keep it up!

The second award--the E for Excellence Award--came from cookinpanda of Flexitarian Menu. Truthfully, every post on this amazing blog has piqued my interest. Some things are new to me and everything else is just too appetizing to pass up.

Thanks, you two!


4. One last thing, I promise. I was tagged by Dorothy of Dessert Obsessed (awesome blog name--apparently Dorothy and I have a lot in common...) for the Six Random Things meme. Yes, I've already done it, but I decided I might as well throw some more information out there.


a. My hair was stick straight until I was about 14 or 15, and since then, it's gotten curlier and curlier (and also frizzier and frizzier). I hated it at first and insisted on blow-drying it straight, but it's definitely beginning to grow on me (no pun intended).

b. In addition to basketball, I also ran track throughout high school and in college. My main event? Hurdles. For someone who hates any obstacle in her path, this seems like an odd favorite, but I loved 'em.


c. I've only been to two concerts in my life, and Hoobastank performed at both. Whatever happened to The Stank?

d. I have my BS in Chemistry and my MS in Food Science & Technology. Yep, I'm a nerd, and proud of it.


(from xkcd, a fantastically sharp site)(click to enlarge if you can't read it)

e. I just had one of the best burgers I've ever wrapped my lips around (which was a feat in itself), and get this--it was only $10 and from a chain. Red Robin, to be specific. This particular burger was adorned with the following: crispy tortilla strips, caramelized onions, roasted poblano peppers, pepper jack cheese, and guacamole. After a mega-squirt of ketchup, it was perfection on a plate.

f. Although I had the biggest crush in the world on Jimmy Fallon for, oh, about two months back in college and find him quite clever, I don't think there's any way he can fill the shoes of Conan O'Brien as the host of Late Night. Conan is one of the wittiest, quickest, most hilarious people I've ever seen in my life.


Still with me? Bless your heart, and have a great day.

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