1. 13 May 2013 · 10:37 PM ·
    Shrimpin’ ain’t easy #bordercollie #doglife #bigshrimpin #partyparty #dogparty #shellfish #dramatization

    Shrimpin’ ain’t easy #bordercollie #doglife #bigshrimpin #partyparty #dogparty #shellfish #dramatization

    bordercollie shellfish doglife dogparty dramatization partyparty bigshrimpin

  2. 17 November 2012 · 08:20 PM ·
    As if the highlights weren’t non stop in that amazing feature film! #poplockanddropit #moneymaker #partyparty #birthdaytunes

    As if the highlights weren’t non stop in that amazing feature film! #poplockanddropit #moneymaker #partyparty #birthdaytunes

    birthdaytunes partyparty moneymaker poplockanddropit

  3. 31 January 2012 · 08:09 PM ·
    Super Bowl Recipe Week: Mini Corn Dog Muffins | Iowa Girl Eats
  4. 29 September 2011 · 11:19 AM ·
    Pork Bolognese served with creamy polenta.  For Pork: 2lb boneless pork loin roast 1 jar tomato sauce or 3 cups of your favorite recipe. 1 large onion Season the roast with Salt and Pepper. Heat 2 tablespoons of Olive Oil in a pan and sear the roast on all sides. Line the bottom of a crock pot (or dutch oven) with half of the onion. Place the roast on top. Put the other half of the onion on top of the roast, and cover with 1/2 cup of tomato sauce (I used Rao’s Arrabiatta sauce to save time but you can use your favorite recipe or jarred sauce). Cook on low 8 hours (if using a dutch oven, preheat the oven to 225 and cook for around 8 hours). Remove the pork and cooking liquid. Reserve 1/2 cup of cooking liquid. Shred the pork, and place back in crock pot with remaining tomato sauce (about 1 1/2 cups) and 1/2 cup of reserved cooking liquid. Cook on high for 30 minutes.  For Polenta:  4 cups of water (or chicken broth) 1 cup of coarse ground polenta 1/4 cup of milk 3/4 cup of fresh grated parmesan cheese Salt and Pepper to taste Bring water seasoned with salt to a boil. Stir in polenta, whisking for about one minute while water is at a rolling boil. Reduce heat to low and simmer for about 20 minutes. When polenta is cooked to desired consistency, stir in milk and parmesan cheese. Remove from heat and serve with Pork Bolognese. 

    Pork Bolognese served with creamy polenta. 

    For Pork:

    2lb boneless pork loin roast

    1 jar tomato sauce or 3 cups of your favorite recipe.

    1 large onion

    Season the roast with Salt and Pepper. Heat 2 tablespoons of Olive Oil in a pan and sear the roast on all sides. Line the bottom of a crock pot (or dutch oven) with half of the onion. Place the roast on top. Put the other half of the onion on top of the roast, and cover with 1/2 cup of tomato sauce (I used Rao’s Arrabiatta sauce to save time but you can use your favorite recipe or jarred sauce). Cook on low 8 hours (if using a dutch oven, preheat the oven to 225 and cook for around 8 hours). Remove the pork and cooking liquid. Reserve 1/2 cup of cooking liquid. Shred the pork, and place back in crock pot with remaining tomato sauce (about 1 1/2 cups) and 1/2 cup of reserved cooking liquid. Cook on high for 30 minutes. 

    For Polenta: 

    4 cups of water (or chicken broth)

    1 cup of coarse ground polenta

    1/4 cup of milk

    3/4 cup of fresh grated parmesan cheese

    Salt and Pepper to taste

    Bring water seasoned with salt to a boil. Stir in polenta, whisking for about one minute while water is at a rolling boil. Reduce heat to low and simmer for about 20 minutes. When polenta is cooked to desired consistency, stir in milk and parmesan cheese. Remove from heat and serve with Pork Bolognese. 

  5. 15 March 2011 · 11:19 AM ·
    Dear mom people who read my blog, It has been a while since my last post. While I was away, I’ve become a legitimate human being, with a paying job, a new dog, and a sweet little apartment (that I pay for almost completely by myself). I’ve been a little busy, and quite frankly, you would not want me to post what I have been eating to get by. Lots of pasta, ground turkey and frozen dinners. Classy. Anywho, last night was my first big meal in a while. and by meal I mean I roasted a chicken. Big fuckin’ woop.  Initially I was going to make a roasted chicken over a salad kind of meal, but then the chicken took too long so I just ate a salad and 10 cookies while I waited and then just ate straight up meat when the chicken was cooked. My sister Whitney and I hovered around the carcass like a pack of rabid hyenas. No wonder we both have so many male suitors.  Anyway, here’s the rundown for a 2 1/2 hour long chicken roast. Normally, I would rub that bad larry bird down with tons of butter, slip butter under the skin with seasonings, but I’m doing this thing where I pretend to diet, so I just rubbed the chicken down with some olive oil, then seasoned him with some seasoned salt, and pepper, and shoved some onions and rosemary in his cavity. I need to stop referring to the chicken as “he”, it’s kind of gross. We did have a special bond though, as I refused to get a shopping cart at the grocery store, proceeded to buy 1,000 things and made Whitney haul the chicken around on her shoulder as we walked through the isles. Whitney kept calling it her pet, and consequently we ended up talking to an old crazy lady about gnomes for 5 minutes too long. I digress. Place your chicken in a roasting pan. My chicken weighed it at around 7.5lbs, and it was recommended that I cook him for around 2-2 1/2 hours.  I used my le creuset baking dish thing, and it worked out wonderfully. Put chicken in a 350 degree oven and wait for the little button to pop. I check the temp frequently, because I don’t trust that little plastic button. Can someone explain to me the technology that goes into that thing, because it just looks like plastic. This was the juiciest, most flavorful bird I’ve ever met. I have one photo of after. My raw chicken hands weren’t snapping too many pictures during the process.  Word to the wise: Do not start this chicken at 8pm if you want to eat at a reasonable hour.  Enjoy! Hopefully this post will just be the beginning of my refueled blogging life. 

    Dear mom people who read my blog,

    It has been a while since my last post. While I was away, I’ve become a legitimate human being, with a paying job, a new dog, and a sweet little apartment (that I pay for almost completely by myself). I’ve been a little busy, and quite frankly, you would not want me to post what I have been eating to get by. Lots of pasta, ground turkey and frozen dinners. Classy. Anywho, last night was my first big meal in a while. and by meal I mean I roasted a chicken. Big fuckin’ woop. 

    Initially I was going to make a roasted chicken over a salad kind of meal, but then the chicken took too long so I just ate a salad and 10 cookies while I waited and then just ate straight up meat when the chicken was cooked. My sister Whitney and I hovered around the carcass like a pack of rabid hyenas. No wonder we both have so many male suitors. 

    Anyway, here’s the rundown for a 2 1/2 hour long chicken roast.

    Normally, I would rub that bad larry bird down with tons of butter, slip butter under the skin with seasonings, but I’m doing this thing where I pretend to diet, so I just rubbed the chicken down with some olive oil, then seasoned him with some seasoned salt, and pepper, and shoved some onions and rosemary in his cavity. I need to stop referring to the chicken as “he”, it’s kind of gross. We did have a special bond though, as I refused to get a shopping cart at the grocery store, proceeded to buy 1,000 things and made Whitney haul the chicken around on her shoulder as we walked through the isles. Whitney kept calling it her pet, and consequently we ended up talking to an old crazy lady about gnomes for 5 minutes too long. I digress.

    Place your chicken in a roasting pan. My chicken weighed it at around 7.5lbs, and it was recommended that I cook him for around 2-2 1/2 hours.  I used my le creuset baking dish thing, and it worked out wonderfully. Put chicken in a 350 degree oven and wait for the little button to pop. I check the temp frequently, because I don’t trust that little plastic button. Can someone explain to me the technology that goes into that thing, because it just looks like plastic. This was the juiciest, most flavorful bird I’ve ever met. I have one photo of after. My raw chicken hands weren’t snapping too many pictures during the process. 

    Word to the wise: Do not start this chicken at 8pm if you want to eat at a reasonable hour. 

    Enjoy! Hopefully this post will just be the beginning of my refueled blogging life. 

  6. 15 March 2011 · 11:01 AM ·

    Candace is Hungry for Stuffed Zucchini

    We all know that summer leads gardeners to a bounty of zucchini and squash. OK, well maybe we ALL don’t know that, but growing up with a large garden at my house, I can remember literally forcing zucchini on our 90 year old neighbors just so we could get rid of it we had so much. Then they would make us zucchini bread, and I was the only one of my sisters who would eat it because I just loved to be fat, and would legit eat anything at anytime if it was offered. Call me the chubby kid who never grew up. Zucchini bread is a revelation, and if I had the patience to bake, my freezer would be stocked with it.

    Anyway, this is a short one because I am posting from work (tsk tsk, but it’s a slow day…). This recipe is super simple, and I actually made it a while ago and just never posted it. I do not have step by step photos because sometimes that is just too much to handle.

    This was a test experiment that came out delicious, so I’ll give you a brief run down of ingredients. Adjust them as you see fit.

    I used jalapeno chicken sausage that I ground up in the food processor with bread crumbs, mushrooms, cilantro, some cayenne pepper and parmesean cheese.

  7. 29 December 2010 · 11:42 PM ·

    This is all I have to sum up my feelings for the past couple of months.

  8. 21 October 2010 · 03:26 PM ·
    Does anyone remember the falafel stand on Church Street? It was there for like, one night only, called NYC falafel, the biggest joke of my life? Anyway, I stumbled across this photo from over the summer of my friend Jessica (left), myself (middle), and Katherine (right). I think it is pretty self explanatory, but I’ll explain anyway. Jessica was beasting that falafel like someone was holding a gun to her head, I was clearly trying to get in on that, and katherine had just taken a bite of said falafel, and was about to murmer “I didn’t know it would have so many onions”.  I have not seen the falafel stand again, but it coincidently was there when my friends from NYC were up. Ah memories.

    Does anyone remember the falafel stand on Church Street? It was there for like, one night only, called NYC falafel, the biggest joke of my life? Anyway, I stumbled across this photo from over the summer of my friend Jessica (left), myself (middle), and Katherine (right). I think it is pretty self explanatory, but I’ll explain anyway. Jessica was beasting that falafel like someone was holding a gun to her head, I was clearly trying to get in on that, and katherine had just taken a bite of said falafel, and was about to murmer “I didn’t know it would have so many onions”. 

    I have not seen the falafel stand again, but it coincidently was there when my friends from NYC were up. Ah memories.

  9. 30 June 2010 · 01:12 PM ·
    HELLO CRUEL WORLD! So, it’s been quite a while since my last update. I’m alive, don’t worry. I know you were all waiting anxiously for my next post, so here it is. Don’t hate me for how lame and short it is, I’ll give you a little recap of what has been going on since my last post. First and foremost, graduation! What an event. Champlain even has some sort of theme song that mentions the word “harken” about 50 times. My parents came up for the weekend and I’m pretty sure I ate steak every meal of the day that weekend, and by pretty sure I’m positive I did. Once at the Windjammer, and the next night at the Kitchen Table Bistro. Steak salad for lunch one of those days. God I’m skinny. THEN after graduation I started a job in the real world (thanks Switchback Brewing Company!). I literally go to work 5 days a week. Who would have ever thought a little gal like me would end up with a job after graduation? Luck is not even a factor here, straight skill got me this one people. LOLERZ. OK ADD kicking in. THEN we moved. Not only did we move, but we totally UPGRADED our lives (thanks Don Harrington, you da man). My landlord of 3 years showed me a new place once I graduated. He was all “I’ve only shown you places close to campus, but now that you graduated let me show you what a shit hole you’ve been living in compared to what I have”. ENTER STAGE RIGHT: Mansion! What a sick joke my life has been up until now. Literally living in slums. Anyway, our new pad has a HUGE kitchen, and by huge I mean more than one person can fit in it at a time, no more galley for this gal. We also have a full sized GAS STOVE (yup, my heart is soaring as I type this). Our baking sheets actually fit inside said oven, and we can control the heat when cooking things. I literally thought I sucked at making rice until making it on this gas range. Now I blame the electric coils of doom for all my cooking fails in the past 3 years. Anywho, Here’s a pic of the new kitchen. Check it out. Try not to drool with envy aka laugh at how lamely excited I am about a stove. More to come soon, I have not forgotten about my love of this blog.

    HELLO CRUEL WORLD! So, it’s been quite a while since my last update. I’m alive, don’t worry. I know you were all waiting anxiously for my next post, so here it is. Don’t hate me for how lame and short it is, I’ll give you a little recap of what has been going on since my last post. First and foremost, graduation! What an event. Champlain even has some sort of theme song that mentions the word “harken” about 50 times. My parents came up for the weekend and I’m pretty sure I ate steak every meal of the day that weekend, and by pretty sure I’m positive I did. Once at the Windjammer, and the next night at the Kitchen Table Bistro. Steak salad for lunch one of those days. God I’m skinny. THEN after graduation I started a job in the real world (thanks Switchback Brewing Company!). I literally go to work 5 days a week. Who would have ever thought a little gal like me would end up with a job after graduation? Luck is not even a factor here, straight skill got me this one people. LOLERZ. OK ADD kicking in. THEN we moved. Not only did we move, but we totally UPGRADED our lives (thanks Don Harrington, you da man). My landlord of 3 years showed me a new place once I graduated. He was all “I’ve only shown you places close to campus, but now that you graduated let me show you what a shit hole you’ve been living in compared to what I have”. ENTER STAGE RIGHT: Mansion! What a sick joke my life has been up until now. Literally living in slums. Anyway, our new pad has a HUGE kitchen, and by huge I mean more than one person can fit in it at a time, no more galley for this gal. We also have a full sized GAS STOVE (yup, my heart is soaring as I type this). Our baking sheets actually fit inside said oven, and we can control the heat when cooking things. I literally thought I sucked at making rice until making it on this gas range. Now I blame the electric coils of doom for all my cooking fails in the past 3 years. Anywho, Here’s a pic of the new kitchen. Check it out. Try not to drool with envy aka laugh at how lamely excited I am about a stove. More to come soon, I have not forgotten about my love of this blog.

  10. 04 May 2010 · 10:42 AM ·

    Candace Is Hungry for Mint Juleps

    More like Candace is Thirsty! First, no one drinks mint juleps that isn’t a) from Kentucky b) at the kentucky derby or c) a 50 year old man, but here at Candace is Hungry, we never turn down a good bourbon drink.

    Lets rewind a little shall we. When I was growing up my parents had a pimp ass garden growing all kinds of things. MINT was one of them. Mint, if you do not know, is an invasive plant and now grows literally on every acre of my parents property at home.

    I didn’t realize how lucky I was to grow up with a garden until I was older, and not being forced to pick green beans while getting murdered by mosquitos, or take out the compost, or being yelled at for not composting something, but that is besides the point. I have vivid memories of mint leaves from the garden (that I most likely picked) steeping in bourbon on the counter for a week before the Kentucky Derby. My dad was a big fan. I was 8, so I didn’t realize what I was missing out on, UNTIL NOW!!!

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