Saga of the Hot Tub Canopy

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16July2015_1_State-And-Lemp_RobinNot funny! After 19 1/2″ of snow – glad it was a “dry” snow and not wet – some equipment fails. In this case, our canopy over the hot tub collapsed. Now the questions: (1) Did the hot tub get damaged, (2) Is the pump and water level and temperature OK? and (3) Did the top sustain any damage? Good news! The tub is fine. Pump, water level and temperature fine. The top did not get damaged. The only thing that was destroyed is the canopy. 7 years old. So, it is time to try to clean up as much as possible before the next storm comes through. Left-Click these photos to see them enlarged.

19 1/2" of snow! The most in Boise since 1984.

19 1/2″ of snow! The most in Boise since 1984.

This is what I walked out back to. Pump OK? Heaters? Top? Water level? Yup! All OK.

This is what I walked out back to. Pump OK? Heaters? Top? Water level? Yup! All OK.

Starting to remove debris and try to save the end pieces. Canvas is destroyed as are the supporting members.

Starting to remove debris and try to save the end pieces. Canvas is destroyed as are the supporting members.

Removing snow, that is now very wet and salvaging the end pieces of the canope.

Removing snow, that is now very wet and salvaging the end pieces of the canope.

Side rails and supports, 3/4's removed. Tarps saved and the sun screens, too. Snow cleared on most of the tub and surrounding. Blue tarp added to top and to the smoker (background) Salvageable lights collected and power cord collected.

Side rails and supports, 3/4’s removed. Tarps saved and the sun screens, too. Snow cleared on most of the tub and surrounding. Blue tarp added to top and to the smoker (background) Salvageable lights collected and power cord collected.

Despite all of this, Boise can be beautiful in the Winter. The snow just has to stay in the mountains, which it usually does.

Despite all of this, Boise can be berautiful in the Winter. The snow just has to stay in the mountains, which it usually does.

Christmas Eve Brunch


Such a good and easy brunch!

Boise Foodie Guild

Desert Mopuntain Ribeye Toasted Bruchetta with Rubbed Garlic Sunnyside Up Eggs

Porcini Crusted Desert Mountain Ribeye
Toasted Acme Bakeshop Bruchetta with Rubbed Garlic
Sunnyside Up Meadowlark Farms Eggs
2016 Parma Ridge Tre Bianchi

Now how good is this? Looks difficult to do, but surprisingly easy. Guess you want the recfipe. Here it is; Long but easy.

Porcini Rubbed Ribeye and Eggs

Adapted from: Chef Mario Batali
Ingredients – Porcini Rubbed Ribeye:
2 T Sugar
1 T Celtic Sea Salt
1 t freshly ground Tellicherry Black Pepper
1 t Red Pepper Flakes
¼ c Porcini Mushroom Powder
5 cloves Garlic, peeled and minced
¼ c Olive Oil
2 Ribeye Steaks, bone-in, 2-inches thick

Ingredients – Bruschetta and Eggs:
2-3 T Olive Oil
4 lg Eggs
1 loaf crusty Italian bread, sliced ½-inch thick
3 cloves Garlic, peeled
Extra-Virgin Olive Oil, to drizzle
large crystal Celtic Sea Salt, to garnish

Directions – For the Porcini-Rubbed Ribeyes:
In a small bowl add the sugar…

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Wonderful 5-Hour Roasted Duck


Superb 5 Hour Roasted Duck. Easy to do and soooo good! Try it. You’ll like it.

Boise Foodie Guild

captains-shack_1Love to make this and it really is so easy. 5 Hour Roasted Duck and add to that some Roasted Root Vegetables and 5 Hour Roasted Duck Sauce, also really good with ham, and you will have a superb and wonderful dinner. A good 2013 Indian Creek Petit Verdot goes extremely well with it.

Several people have asked how to make the duck. Basically – season with Celtic sea salt and fresh ground Tellicherry Black Pepper, stuff with sweet apple and pear, prick the skin all over and cook in a 300°F oven and turn every hour for 5 hours. Last hour raise temperature to 350°F. Do not cover throughout the cooking process.

First of all, the moon must be full. If not, the recipe may not work. First of all, the moon must be full. If not, the recipe may not work.

Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Duck has been salt and peppered and stuffed with Braeburn Apple and Bosch Pear. Oven is preheated to 300°F

After each hour, turn the duck and prick the skin. This is after 1 hour. After each…

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Thanksgiving 2016


Fun to do and a Yummy Thanksgiving!

Boise Foodie Guild

26Feb2016_1_Sushi-Joy_Robin_Right-FacingAnd a great day it was! Dinner finished almost on time. Marnie, Chris and Anna joined us. The turkey tuned out fantastic – the first time I have done a spatchcock turkey and it was awesome. Veggies roasted great. Turkey was moist, tender and delicious. I took several pictures on my phone – 3 – of the dinner plated, Marnie and Robin and Chris and Anna, but they never appeared on my phone. They’re out in La-La land somewhere. Here, though, are some photos of preparing the dinner and maybe I’ll make a photo of the plated dinner – at least close to it. Cheers – This was really fun to do!

Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond. Getting the Bacon Wrapped Dates ready. Stuffed with Chopped Almond.

Dates ready for the oven. Dates ready for the oven.

Mushroom Stuffed Puff pastry. Mushroom Stuffed Puff Pastry.

Finished product. Finished product.

Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables - carrot, parsnips and onion - to keep the turkey off the bottom of the pan. Turkey has been spatchcocked (backbone removed) and sitting on heirloom root vegetables – carrot, parsnips and onion…

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Korean BBQ Beef


Yum on the grill!

Boise Foodie Guild

3April2016_1b_New-CharBroil-Grill_Mod-Smoker-BBQ-Grill_Open

Well, I thought this BBQ was good, but then, I like grilled meats. The recipe is in the file above, if you want it. Takes about 2 days, counting the marinating time. Very short to grill on a screaming hot grill.

The beef The beef

Marinating Marinating

Grilling Grilling

Plated with a dipping sauce and sautéed Bok choy. Plated with a dipping sauce and Sautéed Bok Choy.

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Ester Simplot Park Now Open

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14Oct2012_1h_KA_Park_The_PondIt seems like forever since they started the work on this park. And it has been at least a year. But finally, the complex is open and it is awesome! (See the sign below) Many walking and bike paths. Swimming areas, although not today! Boating. Picnic areas. 50 some acres that have been completely altered for the betterment of the public. Today was the Grand Opening and it was jammed. I’d say at least 1000 people there plus dignitaries. And this park will be open year around! Here are some photos from today. Enjoy!

Once there was a dump here. Now a beautiful park complex. This is why we love Boise.

Once there was a dump here. Now a beautiful park complex. This is why we love Boise.

Opening ceremonies in one of the covered picnic areas.

Opening ceremonies in one of the covered picnic areas.

Opening ceremonies.

Opening ceremonies.

New boating areas and new lakes.

New boating areas and new lakes.

A place for solitude and warming in the sun.

A place for solitude and warming in the sun.

The wildlife in the park. Here are some Black Cormorants.

The wildlife in the park. Here are some Black Cormorants.

Snake River AVA Happenings: Updated Oct 26, 2016: Happenings At Parma Ridge


Starting on or about 26 October 2016, it is my goal to have this page dedicated to the Snake River AVA Wineries, winery restaurants and winery bistros featuring Idaho wines. Listing events and othe…

Source: Snake River AVA Happenings: Updated Oct 26, 2016: Happenings At Parma Ridge

Tournedos with Creamed Spinach


So much fun. So little time!

Boise Foodie Guild

captains-shack_2I saw this recipe this morning and really thought it looked interesting. Tournedos with Creamed Spinach. The recipe comes from Rachael Ray, but we have adapted it somewhat. I have also placed some fairly deep information on the recipe. Here is some of that info.

  1. Note: Tournedos are: A beef tenderloin, known as an eye fillet in Australasia, fillet in France, the United Kingdom, South Africa and Germany, is cut from the loin of beef.
  2. tournedos-rossini-1Tournedos Rossini (pictured here) is a French steak dish, perhaps created for the composer Gioachino Rossini by French master chefs Marie-Antoine Carême or Adolphe Dugléré, or by Savoy Hotel chef Auguste Escoffier. The dish comprises a beef tournedos (filet mignon), pan-fried in butter, served on a crouton, and topped with a hot slice of fresh whole foie gras briefly pan-fried at the last minute. The dish is garnished with slices of black truffle and…

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Make Your Own Sauerkraut!


It’s that time of year ……………..!

Boise Foodie Guild

captains-shack_2Not at all difficult to make. It just takes some prep time, about an hour or so; a clean crock for fermenting the cabbage, there are really nice ones online; fresh cabbage, this is the perfect time of year to get some great cabbage from your local Farmers Market; a good recipe and many are available. Here is our recipe for Sauerkraut and you can modify this anyway you want to make it “yours”. Recipes, like dance routines, are only suggestions. The recipe listed here is also on permanent file in the Boise Foodie Guild Recipes listed above. Here is the process that I use. In the final photo, I seal the cabbage from air by (1) Covering the top of the cabbage with uncut cabbage leaves and not plastic, and (2) Make sure the water seal on the top of the crock is always full. At times, you will…

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