TYP February Event | Networking

22 02 2011

The TYP February event was held at The Dogwood.  They provided great drink specials from local vendors, Deep Eddy Vodka and Buckethead beer.  We also had tasty treats courtesy of Austin Cake Studio and we enjoyed the amazing music of Mark Gibson.  It was a great night!

Thank you Dogwood for having us!  We  enjoyed the specials and the great tunes!

Thank you to Holley of Austin Cake Studio for providing the delicious treats!  If you’re looking for a local cake maker for your next event, give Holley a shout.  She rocks!

Our next event will be March 10th from 6-9pm at Kung Fu Saloon(location tentative).

If you would like to feature your business at one of our events, please send me an e-mail at larimieleigh@gmail.com.  I’m in charge of Venue Selection and Sponsorship for TYP Austin.  We’re always looking to support local vendors.  We love great locations, live music and especially food!  Hope to hear from you!

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Torchy’s Tacos | Munchies

17 02 2011

Torchy’s Tacos speaks for itself.  Delicious! Any location, any time.  If you live in Austin and you haven’t eaten at Torchy’s, shame on you.  You’re missin out.

My staple, the Green Chile Pork Taco.

Slow roasted pork carnitas simmered with green chiles and topped with queso fresco, cilantro, onions(- the onions on mine) and a wedge of lime.  Served with tasty tomatillo sauce.

Coming in at a VERY close second, the Fried Avocado Taco.

Hand-battered fresh avocados fried and served with vegetarian refried beans, topped with pico, lettuce and cheese.  Served with poblano sauce.

Their tag line is SO right.  Their tacos are always…





TYP January 2011 | Networking

8 02 2011

TYP(Texas Young Professionals) Austin started 2011 with a bang!  The UT Club was the perfect spot to kick off the year.  The night was a great success!  We had over 120+ members in attendance.  And let’s not forget about the delicious hors d’oeuvres courtesy of the UT. Yum!(You know me and food, LOVE)

Thank to everyone that attended!  Special thank you to the UT Club for hosting us!  We had a great time!

REMINDER #1:

Our next event will be Thursday, February 10th from 6-9 at The Dogwood on West 6th.  The Dogwood will be serving $4 Deep Eddy cocktails and $2.50 Buckethead beer — for our group!  For more details and to RSVP visit http://bit.ly/fckj2H Hope to see you there!

REMINDER #2:

As a courtesy to TYP, the UT Club is extending their special offer to our members until February 15th!  So if you would like to take advantage of the reduced initiation fee and reduced monthly dues, please email Jenny Campbell (jenny.campbell@ourclub.com) or Audrey Prideaux (audrey.prideaux@ourclub.com) for more information.  Don’t forget to mention that you are a member of Texas Young Professionals!

 

Follow TYP on Twitter @texasyoungpros or you can follow me @larimieleigh





PB & B Milkshakes | Munchies

4 02 2011

When its freezing outside most people want to eat warm things like soup, stew or baked potatoes.  Again, that is most people…what do I want when it’s freezing outside?  Umm a milkshake.  Duh.  Gotta love that sweet tooth.

So in the spirit of MMMmmmmbracing the cold.  I decided to throw a little something together.  As usual, there is no method to my madness so attempt this recipe at your own risk.

You will need everything pictured below:

*Ice Cream *Milk *Peanut Butter *Bananas

Ice Cream! Yum!

Mason Jar Milkshake(my new signature drink)

The Aftermath

Oh and the instructions….umm throw everything in a blender and ta dah! Milkshake.  Like I said, there really is no method to this one.  Just flavor to your taste.  Enjoy!

Got a good shake idea?  Share please. 🙂





Bruschetta | Munchies

2 02 2011

Mmmm homemade bruschetta.   Please note, I have no true recipe…I just kind of throw things together so flavor to taste 🙂

You will need:

Tomatoes

Fresh Chopped Basil

Extra Virgin Olive Oil(EVOO)

Salt & Pepper

Garlic Salt

Crostnins

Mozzarella Cheese(Shredded or Shaved)

To get things going you’ll need to wash and dice the tomatoes.  Then add the tomatoes to a bowl with EVOO, S & P and basil.  Stir and flavor to taste(I like a lot of EVOO).  Then cover and place the mixture in the fridge to chill.  While the tomatoes are marinating, it’s time to take care of the crostinis.

Preheat the broiler to whatever setting you are most comfortable using.  Place the crostinis on a baking sheet and lightly brush each with EVOO.  Then sprinkle with garlic salt and a little shredded mozzarella.  Place the baking sheet on the top rack and wait ummm a couple of minutes?  I don’t know exactly how long, I just watch them.  Once the edges turn brown and the cheese is bubbling they are ready to go.  Remove the crostinis and place them on a plate to cool.  When the crostinis are back to room temperature you can bust out the tomatoes!!

Simply spoon the tomato mixture on top of the crostinis, drizzle with a little EVOO, top with mozzarella and voilà!  You’re now a World Class Chef!  Ok, maybe not World Class but you definitely feel fancy, huh?





Week 38: Ice cream

25 11 2010

A warm piece of pecan pie served a la mode. Mmmm….. Not pictured: homemade chocolate pie(my fav), white chocolate covered pretzels and lots of other deliciousness.  Hellooooo weight gain!! Gotta love the holidays!

What’s your favorite holiday dessert?





Mmm…home cookin | Munchies

8 11 2010

On my most recent trip home, my Mom and I decided to make some homemade pasta sauce.  And by my Mom and I, I mean she made the sauce while I documented everything.

With all the ingredients laid out it was time to get to work!

First, we chopped up a couple of onions.

Then we minced a little garlic.  Love me some fresh garlic!  It totally kills your breath but man it tastes SO good!!

Side note: As an appetizer, heat up a loaf of French bread.  While that’s in the oven, put a little(I prefer a lot) of the fresh minced garlic with some EVOO, red pepper flakes and ground black pepper.  When the bread is ready, tear and dip it in the mixture.  D-lish!

We put the onions in a huge pot with a little EVOO(extra virgin olive oil) and set the heat to medium.  Then we added the garlic, a little sugar, oregano and pepper.

Then we let the onions cook until golden brown.

After that, we add some balsamic vinegar, a couple cups of chicken broth and 3 cans of crushed tomatoes.

Then we let the deliciousness cook for 55 minutes.  Meanwhile…

It was time to prep for ah spicy meat-a-ball!

First we chopped up a green bell pepper and one small onion.  Then we put that into a blender topped it off with a little fresh garlic and blended until it was a nice consistency.

We added the mixture to a pound of ground turkey, tossed in a few bread crumbs, an egg and a little S&P.

We formed the meat into small balls and placed them on a cooking sheet.  They cooked for about 25 minutes at I don’t remember what temperature. :/

Finally the sauce and meatballs were ready. Mmmmm…

The end result of all that hard work…Delizioso!  Eccellente!

Let me know if you’d like the recipe.  It’s delicious and totally worth the effort!

Do you have any special recipes you’d like to share?  Please say yes because I like to cook and I LOOOOVE to eat! 🙂








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