Extra-Life Game Day in less than 2 days!


*Click Me*

It’s that time of year again for my favorite charity event! Playing games and raising money for my local Children’s Miracle Network hospital – Hendrick Medical Center. Last year was $20 short of my $200 goal *sad face*. But, I did my best for my Children’s Hospital. This year will be even better!!

Extra-Life will be on Nov 7th. There is no deadline for contributions, that is just our event date. 100% of donations will go to Hendrick Children’s Hospital. You can donate a lump sum, or even set up a small monthly donation. It all helps the kids =)

I am playing for Team Trion again. Last year we raised almost $102,000 for various Hospitals across the country. Extra Life raised more than $5mil last year and we strive to do even better this year!

Please visit my page to make a donation; or even better, sign yourself up as a player-fundraiser!  Click Here for more Information about supporting Children’s Miracle Network!

For the Kids!



Texas Meat Smoothie (yum!)

This is how we do breakfast smoothies in Texas.

The List:

  • 2 slices cooked crisp bacon (I am using my home cured/smoked pecan maple bacon)
  • about 6inces of cooked sausage (using pecan smoked venison)
  • about 1/2 cup of corn
  • 1 small portobello mushroom
  • 1 seeded jalapeno (best to use cooked or from a jar)
  • 2 oz fave BBQ sauce
  • 1 oz shot of whiskey

Blend to desired consistency.  May become frothy if over blended.  Enjoy!




Just kidding.

Våffeldagen (Waffle Day – Sweden)

I found out today was Waffle Day in Sweden, naturally that means breakfast for dinner!  I used a Swedish waffle recipe – meant to be thin waffles – if you use them in a Belgian waffle maker they will be heavy and cake-like (but still good).  They are locally eaten as a dessert. Swedish Waffle Recipe.

We topped the waffles with a simple fruit cocktail of apples, bananas, and grapes.  Finished off with a dollop of Cool Whip.




I couldn’t resist using my freshly Smoked and Home Cured Bacon as part of the dish.

Sliced Bacon

Sliced Bacon

Tools of Adventure: Cast Iron Skillet

Christmas a year ago, my wife got me this 12″ Bobby Flay cast iron pan.  It is a big rig pan, it has handles on both ends for a reason.  A cast iron pan is a kitchen necessity for any kitchen, novice to chef.  It holds more heat, cooks more evenly, naturally non-stick, and will last the rest of eternity.  It is the only pan you need.

This particular pan, due to its size, may not be for everyone.  One of the big perks for me is that it is a flat-bottomed skillet, it does not have the ridge around the bottom.  My wife will not permit a gas stove in the house, and I loathe coils.  As such, we have a glass-top stove, which I am perfectly fine with, but that necessitates finding flat-bottomed equipment.

Bobby Flay 12" Cast Iron

Bobby Flay 12″ Cast Iron

I have been very happy with this pan. I’ve cooked everything from pancake souffle, fried chicken, teriyaki chicken legs, to fried veggies and yakisoba.

A few things to note about Cast Iron skillets:

  • They must be seasoned, even pre-seasoned pans need to be re-seasoned occasionally.
  • Cast iron can be thrown from the stove to the oven. But only up to 340-350 degrees.
  • Hand wash only. No abrasives.  Its easiest to wipe most the gunk out of the pan when it is still warm, before the grease hardens and food bits dry up.

Bobby Flay and other Food Network gear are available at Kohl’s.