A Practical Joke

So last Friday myself and another girl I work with decided to play a little prank...it went down like this.

A month or so ago a guy at work made a comment to some ladies about them being old enough to be his mother...ahem--rude. So we thought someday we shall get him back with some computer jokes.

Friday was perfect, I walked past his desk several times on my way to and from the restroom and realized he hadn't been there in an hour or so and his computer screen was up--no lock, no screensaver-nothing.

So me and M headed over opened up word and headed straight for 'auto correct'...haha. We changed 3 words: his name Chad came up as Melvin {Mel is another product manager at work}, Intruder {one of his brands} came up as 'I love horses' and finally insecticide comes up as 'bug killer'. 

When he returned Friday we heard no fuss. However, Monday morning was a different story...there was laughter from his neighbors. Him commenting to numerous people that "something is WRONG with my computer" he finally called the IT help desk to come rescue him...but before they arrived he came to me and M's area...she was on the phone and I was like a deer in the headlights. He said, "Anna did you or M get on my computer?" I blushed and stammered, "umm no! ww, wh, why do you ask?" and then I lost it...ugh. I said, "OKAY it was us!" 

Just as I confessed IT showed up they helped him out we all had a laugh and I told him I would bake him something because he is always complimenting me on all the goodies I bring in. First he requested cupcakes but yesterday he said something about cinnamon rolls and I said no problem, I've been wanting to try PW's recipe for a while now!

Speaking of which this morning she was on Fox & Friends cooking them and tomorrow is on Good Morning America...I hate myself because I forgot to DVR this morning's appearance but I WILL NOT forget for tomorrow!

And the Winner is...

And the winner of the $25 beef gift certificate is...Petie at the Pie Ranch and the Pickled Peach Cafe. I love her lots and am so glad to give her this! Thanks to everyone who entered I hope to have more giveaways in the future! Happy Monday...

And I have to add a giveaway going on at Dreamy Whites right now...check her out!

Loves me some WINE

Something I Love: Recently I got to visit one of my favorite new stores, Total Wine. It was my first time there but definitely not my last! It was amazing, super huge and well organized. The organized by type-pinot noir, merlot, pinot grigio, etc. and then alphabetical by brand. OCD heaven. I had a little wish list building up of wines I wanted to try or ones that I have and wanted to buy there since it's more reasonable than grocery store prices.

Here are a couple of my new bff's. This is La Crema Pinot Noir and Chardonnay of which my sis Gretchen speaks very highly of. I did have some of the Pinot at a restaurant in SD and was in love. I have not tried the chard yet but am excited.

This pair is DeLoach and both Pinot Noir...are you getting the picture of what my favorite wine is? One is just the California one and one is the Russian River Valley--which makes a difference. Hubby and I had the RRV one in SD at a restaurant and both really enjoyed it so I had to get it but wanted the other version that was a little cheaper too. The Russian River Valley is somewhere I definitely want to visit and wine taste in. Check out the RRV Wine Grower website.

What makes wine even better? Beef of course! And you can still enter daily on my beef giveaway. Here are some beef and wine pairing tips I stole from here.

• For very young red wines, cook the beef rarer than you might otherwise. The extra fat and protein will limit the harshness of young tannins.
• With well aged red wines, cook the beef more than you normally would. Very rare beef can overwhelm the subtle complexity that are the desireable result of proper aging.
• Veal may be beef but it calls for different wines. Look at Pinot Noir or Syrah (Shiraz) for lower tannin levels and a better match.
• The char that develops on an individually grilled cut of beef (filet or steak) will match better with younger or more tannic wines. Char has bitterness that matches with the bitterness found in harsher or younger tannins.
• Roasts and other cuts of beef that are cooked as multiple servings (rather than indivually cooked cuts like steak) develop less char per serving and match better with wines of more age or lower tannin.

In Honor of LOVE {my very 1st giveaway}

So I wanted to do this on Valentine's Day itself but obviously didn't get around to it. Between driving 2 nephews back to their mommy's in Maricopa and then driving home to Wellton with the hubby I just had no time for the computer. There are a lot of things I love but one of my most favorite is beef. Why, you ask?

East Meets West Steak Salad

1. Beef is DELICIOUS and good for you. Frankly, you deserve it.
2. Calorie-for-calorie, beef is one of the most naturally nutrient-rich foods.  A 3-ounce serving of lean beef contributes less than 10 percent of calories to a 2,000-calorie diet, yet it supplies more than 10 percent of the Daily Value for 10 essential nutrients. {FYI a 3oz serving is about the size of a deck of cards}
3. There are 29 beef cuts that meet government guidelines for “lean” with less than 10 grams of total fat, 4.5 grams or less of saturated fat, and less than 95 milligrams of cholesterol per 3-ounce serving.
4. Unlike plant proteins, lean beef is a high-quality protein and is the food supply’s most easily absorbed source of iron and zinc.
5. There are two forms of iron: heme and nonheme iron.  Animal products, like beef, contain heme iron, which is much more easily absorbed by the body than nonheme iron.  Through an effect known as the “meat factor,” beef helps the body absorb nonheme iron.
6. Lean beef supplies significantly fewer calories than some vegetable proteins – and lean beef provides more nutrients in fewer calories than most other animal proteins.
7. A 3-ounce serving of lean beef provides about the same amount of protein as 1½ cups of legumes – but in half the calories.
8. A one-ounce serving of ground beef contains the same amount of protein as a half-cup serving of legumes – but only about half the calories.
9. Beef is an excellent source of vitamin B₁₂, an essential nutrient that is not readily available in plant protein sources.
10. Beef it's what's for dinner, or lunch or breakfast...I heart beef:)

So for all of you friends I am giving away a $25 beef gift certificate. That's right a beef gift certificate {I will purchase from the Arizona Beef Council} that can be used at any grocery store only on beef. It basically is a check from a bank and is very easy to use. I know many of my readers have access to delicious home grown meat but let's be honest we all gotta get some at the store sometimes!

To enter just right your favorite cut of beef, or beef recipe link or beef joke. You can enter from now until Sunday 2/21 at noon MST. You can enter daily and can get an extra entry for adding me to your 'blogs I follow' spot on your blog-a-roo {if you already do just put that in your comment}. You can get another entry for posting the contest on your blog. I will announce on Monday 2/22. Enjoy and tell your friends!

Goldsboro Bakery

Dining Destination: I am SO excited I just found a new little lovely place called Goldsboro Bakery and Cafe. Two locations in Yuma {2360 South Avenue A - (928) 782-2272} and {11805 S. Fortuna Road - (928) 782-2272}. I went based on a recommendation from a co-worker and man I cannot believe I haven't been there sooner! I went to the foothills location on Fortuna and loved the clientele such a local group. I have always enjoyed being part of a "regular" crowd at restaurants and love equally seeing "regulars" at places.

I wanted to buy a dozen donuts, 6 sticky buns, 8 loaves of bread and a birthday cake...buuttt I refrained and only purchased one divine sticky bun. It really was bar none the best sticky bun I have ever consumed--and I have eaten my fair share. It had the most perfect sticky crust that was just right, not too hard or soft, and that gave way to the moist delightful interior that again had the exact consistency I wished for. Check out all that fresh baked bread. The loaves ranged from $2.95 and all looked phenomenal for my next bread 'knead' haha, I'm going there. And if for some crazy reason they don't sell out you can get day old bread for a $1--which I am no means above.

Here is a glimpse at all their goodies. I have eaten some of their cake at a party and it was fabulous. They also serve breakfast at the foothills location of which I'm hoping to partake in very soon!

Buttermilk Cheddar Jalapeno Biscuits

Recipe: One word-delightful. Buttermilk Cheddar Jalapeno Biscuits are my latest joy. Found these on PW's Tasty Kitchen the other day. Super easy to make and even easier to eat:)

I had fun trying some new things recently. A couple weeks ago I tried biscuits and gravy {I know you're thinking, whhhaatt you haven't ever made them?!} No, I hadn't. I always saw them as something to order at a restaurant.

We had a full house last night with family and friends. I love having company over and love even more to feed them. This morning I did PW's Migas from her cookbook and website. Turned out very nicely wrapped up in a warm flour tortilla. Whipped up some of her Restaurant Style Salsa to go along with it...salsa I have been making for ever but I enjoyed her recipe.

Sorry such a link filled post but I had to share all the good eats going down in my kitchen. I'm off to Cali for a couple days and will hopefully get a couple new restaurants to share!

I heart beef short ribs

Recipe: Another Sunday dinner to post about because it was a new and successful recipe. First things first, Happy February! You know what that means...oh yeah I Heart Beef Month is here!! Woohoo! Get excited because nothing says, "I love you" like a great beef meal. In fact, Americans associate steak as a “best match” for love (44%), romance (42%) and passion (41%)—more so than other meats. AND Fifty-three percent of Americans identify filet mignon as the food most associated with candlelight romance, and 50 percent think filet mignon is the best way to say, “I love you.”

Anyway, back to my new recipe. Slow-Cooker Asian Short Ribs got it from Real Simple and let me tell you it was simple! Plopped those babies in the crock pot and went on my merry way cleaning house. There are a few things I did not do that the recipe calls for and it still turned out fantastic: no fresh ginger just a little dry, did not have cabbage-but I did throw an onion in and finally I did not garnish with scallions. The picture really doesn't do it justice. I cooked them on high for about 5.5 hours and they literally fell off the bone. I made some smashed spuds and served them over it. My hubby was in Luuvv, with me of course and then the meal.

I think beef short ribs are overlooked {see where they come from}and under appreciated. They really are a simple and delicious way to feed your family and friends. Next time I make them I am going to serve them over polenta...that's right I saw it in a cooking demo over the weekend and I'm bound and determined to try it, I sampled it and it was heavenly.