Item #93: We now have a very cool recycling bin for our kitchen. We'd been using our dish drainer in the sink ... for the last, oh, 5 1/2 years or so ... so we'd put this item on our 101 list, hoping we'd find a more suitable solution. Well, we did, and it's very cool ... has a can/bottle sized opening, so even our guests should be able to puzzle out that it is not garbage, but recycling!
We're still working on a couple of items, but for the most part, we're focusing on other things for a bit. After the OneWorld, OneHeart event from mid-January to mid-February, and taking on the 29 Day Giving Challenge from mid-February to mid-March, we're spent! Don't worry ... we'll pick back up again!
Tuesday, March 24, 2009
Thursday, March 5, 2009
March 5, 2009
Item #75: We made our monthly visit to the arboretum today, which completes this item! We've gone every single month for a year! I'm looking forward to making an album that shows how the place changes over the span of an entire year!
Sunday, March 1, 2009
Item #4 Complete...and boy was it yummy!!!
Yesterday February 28th, L and I went out a new restaurant called Glen Prarie. I believe after our time there, that L and I can also cross off #30 from our list as we both agree that it is better than any of the other places we've been too.
L had cherval encrusted pike with a side of 4 cheese mac-n-cheese, I had prime rib of bison in a redwine sauce with whipped potatoes and roasted root vegetables (herloom beats). For desert, L had a piece of Grandma's 3 Layer Chocolate Cake, and I had the Creme-Brulee.
The food was !!outstanding!! The bison was cooked to the exact coloration I desired, and it was so tender and juicy that my mouth is watering even now! The flavors blended incredbily with a decent Syrah red wine. The whipped potatoes melted in my mouth, and the roasted vegetables were cooked with great flavor and yet still slightly crisp enough to provide a great texture when eating. With L's dish, the soux-chef out did himself, for you see Pike has a lot of tiny bones all through out the fillet, and it's usually very difficult to remove all of them. Well with the soux-chef's technique, not one bone was in any of the 3 fillets!
Even with the great food, the service was just as good. Our waiter and the rest of the restaurant staff were quick, efficient, and always happy to answer any question or explain anything on the menu we wanted to know.
In all, it was a great experience!
One other bit of a bonus, this place also counted towards our #99, and so far we've completed 18 out of 30!! Yay us!
L had cherval encrusted pike with a side of 4 cheese mac-n-cheese, I had prime rib of bison in a redwine sauce with whipped potatoes and roasted root vegetables (herloom beats). For desert, L had a piece of Grandma's 3 Layer Chocolate Cake, and I had the Creme-Brulee.
The food was !!outstanding!! The bison was cooked to the exact coloration I desired, and it was so tender and juicy that my mouth is watering even now! The flavors blended incredbily with a decent Syrah red wine. The whipped potatoes melted in my mouth, and the roasted vegetables were cooked with great flavor and yet still slightly crisp enough to provide a great texture when eating. With L's dish, the soux-chef out did himself, for you see Pike has a lot of tiny bones all through out the fillet, and it's usually very difficult to remove all of them. Well with the soux-chef's technique, not one bone was in any of the 3 fillets!
Even with the great food, the service was just as good. Our waiter and the rest of the restaurant staff were quick, efficient, and always happy to answer any question or explain anything on the menu we wanted to know.
In all, it was a great experience!
One other bit of a bonus, this place also counted towards our #99, and so far we've completed 18 out of 30!! Yay us!
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