A New Year

Christmas Day, 2013
Christmas Day, 2013

Ok, so I’m only a month or so late with this post.  Considering how often I update this website, that’s pretty darn quick.  2013 was a good year, especially in October.  That month saw the arrival of my newest little buddy, Colt Sage Waltrip, and my parents celebrating their 35th year of wedded bliss… in the hospital, cooing over Colt.

So here’s to 2013, and lets hope that the rest of 2014 goes well too!

Pistachio Ice Cream

I’ve made this ice cream recipe a few times now and its come out great each time.  It hasn’t replaced Cookies ‘N Cream as my personal favorite, but its still pretty darn good.

Pistachio Ice Cream
 
Author:
Ingredients
  • ½ cup & 2 Tbsp unsalted, shelled pistachio nuts (do not use ones w/ red dyed shells)
  • 2 Tbsp light corn syrup
  • 1 cup half-and-half
  • ½ cup sugar
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • ¼ tsp salt
  • 1 cup heavy cream
Instructions
  1. Place ½ cup of pistachio nuts and the corn syrup in a food processor. Process for 2 minutes or until the nuts are completely smooth.
  2. Bring the half-and-half to a simmer in a small heavy saucepan. Add the sugar and stir until it is completely dissolved. Remove from the heat. With the food processor running, slowly pour the hot half-and-half into the nut puree through the feed tube. Process until the mixture is completely smooth. Pour the nut mixture through a strainer into a large clean bowl. Allow to cool slightly. Stir in the vanilla and almond extracts, salt, and cream. Refrigerate until cold or overnight.
  3. Stir the chilled cream, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions, adding the remaining 2 tablespoons of nuts when the ice cream is semifrozen. Allow the machine to mix in the nuts. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.
Notes
The Ultimate Ice Cream Book
by Bruce Weinstein
Page 105

 

Mississippi Pot Roast

Okay, I admit, I got this recipe from a Facebook post, but I made it last weekend and it was delicious.  I’m going to make it again, so I’ll include it here on the site.  I think next time I may try replacing the pepperoncini peppers with something a little hotter, like jalapenos.

Mississippi Pot Roast
 
Prep time
Cook time
Total time
 
Recipe type: Slow Cooker
Serves: 3 - 4
Ingredients
  • Chuck Roast
  • 1 packet of Hidden Valley Ranch Dressing
  • 1 packet of Au Jus mix
  • 1 stick of butter
  • 5-6 pepperoncini peppers
Instructions
  1. Okay, I admit, I got this recipe from a Facebook post, but I made it last weekend and it was delicious. I’m going to make it again, so I’ll include it here on the site. I think next time I may try replacing the pepperoncini peppers with something a little hotter, like jalapenos.

 

Introducing Colt Sage Waltrip

2013 10 22 - Colt 04On Wednesday of last week, Colt Sage Waltrip was born to Chris and Samantha in Corpus Christi, Texas.  Colt is a few weeks premature and is currently in the NICU.  The doctors and nurses say he’s doing great and will hopefully be able to go home in sometime this week.

I can’t wait to meet Nephew #2 when I go home at Thanksgiving!

Video – Cody and Grandpa at the Ranch

My nephew Cody is fearless.  He climbs up on nearly everything (including the roof of the house on occasion), he eats nearly anything you put in front of him, and he hasn’t met an animal that isn’t a friend.  Not to mention that when we go out to the ranch and shoot guns, he wants to shoot anything we’re shooting with too.