This is Jen's new go-to snack and meal course. There are tons of variations on this, but this one is ours. If eating the garnish doesn't seem appealing, it didn't to me either, but this salad really is quite good. It also holds up in the fridge very well.
Video of me prep chefing the veggies.
We got this recipe from Jen's mom who found it in a cookbook in her library, but has never been able to find it again. They are surprisingly good considering they have evil sucralose in them.
Many people are intimidated by guacamole. Here's the Heymanator, sure-fire method of getting awesome guacamole every time.
Tom Woods is one of my favorite speakers (and authors). He's a libertarian historian with a PhD from Columbia (undergrad at Harvard) if that's possible to believe. He has an interest in economics and is especially good at explaining the implications of economics on historical events. He is very entertaining. If you're only going to listen to one of his speeches, the one embedded below is the one (just because of the first two stories).
Download: Tom Woods 33 Questions Speech
If you like what you hear, then I'd suggest listening to all of his speeches on Mises.org (free RSS feed). Once you've exhausted those, you should consider signing up for his Liberty Classroom where you can here additional lectures series by him and other like minded professionals.
This little concoction is the product of Jen's experimentation with Thai curry paste. It's quite flavorful and with a light, fresh taste, and unusual vegetable composition.
This is an adaptation of Alton Brown's Lemon-Ginger Frozen Yogurt Recipe. You can use store bought yogurt, but that's expensive, so I make my own.
Everyone loves chili. Here's my original take on the stuff. I now make my own chili powder according to Alton Brown's Homemade Chili Powder recipe. This chili is mean mean not because it's hot, but because it's so good you can never go back. The recipe is very flexible and can give you anything from a non spicy stew all the way to inferno hot.
There are basically three traditional ways to get out of college courses. All three involve taking a test that shows basic competency in the course material. Many high school students are familiar with AP (Advanced Placement) courses. You take a course in high school, then at the end of the school year, you take the AP test, and if you score high enough on it, you get college credit.
The main problem with AP courses is that they are only available to high school students. Once you've graduated, it's too late. Another problem is that it takes a whole school year to get your credit. This is where CLEP (College Level Examination Program) and DSST (Dantes Standardized Subject Tests) come in.
Here is yet another reason not to see movies at the theater. In Once Upon a Time in Mexico, Robert Rodriquez' sequel to Desperado, Johnny Depp's character is just crazy about Puerco Pibil. On the DVD extra "Ten Minue Cooking School," Robert Rodriguez shows how to make Puerco Pibil. (Of course, now with the magic of youtube, anyone can watch the extra.) Having made the dish several times, I'd like to present this dish along with some tips and modifications.