two skinny jenkins

090425 – burgers + brownies
090424, 10:49 pm
Filed under: DESSERT, DINNER, MULTISPORT | Tags: , , , ,

we biked and bricked the course this morning.  it was 90° outside, but we biked it 10 minutes faster than last time, a month ago.  the park was packed with cars and there were at least as many bikes on the road as cars.  there are at least 8 good hills on the course, and on the last one, the man biking in front of me sort of slumped over off the road.

dinner: burgers:

initially, i didn’t really feel like grilling the burgers.  didn’t we just eat burgers 4 days ago?  but i REALLY COULDN’T after giving myself second degree burns with the spatula… i had left our metal spatula sitting apparently too close to the grill exhaust while it was preheating.  i now have a very neat imprint of the  spatula handle on my right palm.

joe ended up cooking the entire meal himself, while i pathetically clutched a cold beer can…


dessert: brownies:


before burning myself, i had managed to make the RICH DARK CHOCOLATE brownie recipe found on the back of the King Arthur flour bag.  luckily, i made a half batch becuse these are really to die for.

  • 1 C sugar
  • 1/2 C butter
  • 1/2 t salt
  • 3/4 C Hershey’s special dark cocoa powder
  • 1/2 t baking powder
  • 2 eggs
  • 2 t vanilla
  • 3/4 C King Arthur all purpose flour
  • 1 C semisweet chocolate chips
  1. melt butter in medium sized, microwave safe bowl. add sugar and heat heat again if necessary to make it smooth (maybe 30 sec. more).
  2. stir in cocoa, salt, baking powder, and vanilla until smooth.
  3. add flour and chocolate chips
  4. bake at 350 in a

090424 – pizza nite
090424, 9:49 pm
Filed under: DINNER | Tags: ,


img_3341_2finally!  i remembered to make the dough yesterday!  just judging by it’s elasticity (and taste- i LOVE raw dough) yesterday afternoon, i knew this was going to be my pizza ever.  I resolved to bake the pizza for the dough, and not the toppings.  So we only baked it 5 minutes, not long enough to brown the cheese.  The first dough we baked had some spinach pesto sauce from last night’s dinner (of salad and crostini).

followed the recipe exactement:

I would like to emphasize the amportance of lots of semolina flour.  in the past, we had used parchment paper to transfer the pizza into the oven, but using a semolina-covered cookie sheet was much better.  we also had a little sangria with the pizza.  my favorite recipe – my ex-roomates know it to be DELICIOUS.


  • 750 ml red wine (cabernet sauvignon is good)
  • generous 1/2 C cointreau
  • generous 1/2 C peach brandy
  • 1 lime, juiced
  • i lemon, juiced
  • 1 orange, juiced
  • 1 orange, lemon, and lime, sliced
  • lemon – lime club soda
  1. stir together juice, booze, and wine in a pitcher then add fruit slices.
  2. add club soda directly to the glasses so that it doesn’t flatten in the pitcher.


  • 1 10 oz package frozen spinach
  • 2 C fresh spinach
  • 4 cloves garlic, halved
  • 1/3 C parmesan cheese
  • 3 T olive oil
  • 3-4 T walnuts
  • 1 t fresh ground pepper
  • 1 t salt
  1. mix together spinach, garlic, walnuts, half the olive oil, salt and pepper in a food processor.
  2. add parm and remaining olive oil until fully chopped.  add more salt and pepper to taste.  I used maybe a T of sea salt. keep refrigerated.