Razzmatazz

Like every good scene-ster ought, my husband Jacob put in his time working for Jamba Juice. I'm not a smoothie fan in general. The exception to the rule for me is the Razzmatazz, sans banana. When pregnant and nauseous (these two things go hand in hand for me) I find this smoothie to be a life saver. If there is a smoothie you love let me know. I'll get the recipe from Jacob and pass it along.

Yields about 24 oz. of smoothie

You will need:

- 12 oz Raspberry Juice (hard to find, I sub Raspberry Lemonade)
- 2 ice cream scooper scoops of orange sherbet
- 5 frozen strawberries and 1/2 cup frozen raspberries
- 3/4 cup crushed ice

Place all ingredients in the blender and mix it up, honey!


You're welcome!

Santa Barbara

When I go to California, I go to Santa Barbara. When I am in Santa Barbara, I go here (Santa Barbara Pier, see arrow for restaurant):


Which, close up, looks like this:

And where I eat this, on the pier, outside in the sunshine:

And it it the greatest! As far as I'm concerned it's the only thing to do in Santa Barbara that matters.

Muffuletta Sandwich

Jacob and I were road trippin' it on Friday, making the long drive from Salt Lake City to Newburry Park, California. I hate fast food. (Not really, but if I say it enough I am hoping to make it true.) In order to avoid the usual multiple fast food stops I planned ahead. It wasn't just about buying all of our favorite snacks at the grocery store the night before, though I did that. I also wanted to make something that would be so delicious and filling that there wouldn't even be room left for a small order of french fries. Muffuletta Sandwich, mission accomplished. And after I ate my half I had so much energy! Usually I am so tiered the entire drive, and Jacob always makes me drive the second shift.

Recipe by: The Neely's (Foodnetwork.com)Ingredients:

- 3/4 cup mayonnaise

- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- Freshly ground black pepper
- 1 red onion, diced(I used half, and that was PLENTY)
- 1 cup diced carrot
- 1 cup diced black olives
- 1 cup diced green olives
- 1/2 cup diced marinated artichoke hearts
- 1 cup diced piquillo peppers(I used a half cup of pepperoncini peppers, it was yummy)
- 1/2 cup diced celery
- 1/3 cup freshly chopped flat-leaf parsley
- Kosher salt
- 1 muffuletta or round Italian loaf (10 to 12 inches in diameter)
- 2 ounces each thinly sliced Genoa salami, hot sopressata, mortadella, and smoked turkey
- 2 ounces each thinly sliced imported Swiss cheese and aged provolone

Directions:

Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl. Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt. Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour.

Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients.

Spread a generous amount of the olive oil salad on each half. (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.)

Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half of bread, press gently, slice into wedges, and serve.

Bruges Pt. 2

Lest anybody should think I didn't actually eat here I made Jacob take me out yesterday so I could get my own pictures (instead of stealing them from their web site.) The machine gun costs eight bucks and some change, and you could totally split it with someone. Jacob and I each got our own and could only eat half. The waffle is $3.50 plane, $3.00 for raspberries and $1.50-ish for whipped creme fraiche. Worth it! The sauce they put all over the machine gun is called Andolouse Sauce, and it is CRRRRRRRRazy good. I wanna buy it and use it as lotion. Weird?

Chocolate Cherry Chiffon Pie

Once again, Paula Deen comes through. Although, I don't think there was enough butter in the crust, it didn't hold together at all. Really Paula, I never thought I'd say the words, but the next time I make this I will add more butter.

Ingredients:
- 24 cream-filled chocolate sandwich cookies (oreo's)
- 2 tablespoons butter (I would use more butter, or maybe double stuff cookies)
- 1 cup boiling water
- 1 (6 oz) box cherry-flavored gelatin
- 1/2 cup ice
- 1 (16 oz) container frozen whipped topping, thawed
- 1 (12 oz) package frozen cherries, thawed

Directions:

In the work bowl of a food processor, combine cookies and butter. Pulse until crumbs form. Press into a 9-inch deep-dish pie plate. Set aside.

In a large bowl, combine boiling water and gelatin, stirring until gelatin is dissolved. Add ice, and stir until melted. Fold in whipped topping until smooth.

Fold in cherries.

Freeze until firm, about 2 hours.

Bruges

Two words: Machine Gun.

This picture is totally swiped from their web page. I was to busy stuffing my mouth to take a picture. The owner is always there, and when I went last he was in bike shorts...totally hot...I will eat anywhere that promises men in bike shorts. Especially Europeans. Their waffles are the best on earth.

Literally.

On the entire planet.

Bruges Waffles & Frites

336 West Broadway
Salt Lake City, Utah 84101

Deep Fried Snickers

Only for those among you who can appreciate fine cuisine. Available at your local county/state fair, or at that sketchy collage students place around the corner from yours.

I had one Wednesday night, and went back to the Utah State Fair last night just to get another one.

If you live in the area be advised that tonight is the last night of the fair.

Also available: deep fried bacon with chocolate sauce. I couldn't quite muster the courage. Give me till next year. And this:

Don't miss out.