Who watched the Emmy’s last night??  OMG, the opening was hilarious . . .and reminds me that I can’t wait for Glee to come back!

Tony and I went to a different grocery store yesterday.  We’ve been there before – its called Woodman’s, which I think had its first store in Wisconsin.  It’s huge, and you can literally spend two hours in there going up and down the aisles.

Tony has keen eyes though – check this out!

They are called Carb V bagels – I got one package of cinnamon raisin and one package of whole wheat – each were only $2.79 for six bagels!
19 grams of fiber!!!

I plan on making an egg sammie on one, I’ll let you know how it tastes 😀

Then we went to get something to eat – I got an oven grinder – think BMT from Subway, but with pickles and oven toasted – I only ate half of this, but it was out of this world!

this was half!

So I still need to get the red beans and rice recipe from my neighbor.  After making mine, I definitely noticed that his version was more tomato based – mine ended up looking like dirty rice, but it was still delicious!

we soaked the beans overnight
I was afraid this would be too spicy for Tony and Hannah, but after it cooked down, it was fine
the smoked ham hocks really gave it a nice flavor

I put 1/2 cup of rice in the bottom of my bowl:

I’ve never had red beans and rice before – does anyone know if that looks authentic?   Here is the recipe from Emeril – I did not add green peppers because I didn’t have any, and you know I left out the onions!

Red Beans and Rice (printer friendly version here)

Makes 8 servings (1.5 cups: 355 calories, 11.4 fat, 37.5 carbs, 9.0 fiber and 25.3 protein)


1 pound dried red beans, rinsed
1 teaspoon canola oil
1/4 cup ham, chopped
3/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch of cayenne
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 pound smoked sausage, chopped
3 tablespoons garlic, chopped
10 cups chicken broth


  1. Place the beans in a large pot – pick out any that don’t look pretty. Pour six cups of water overtop and soak overnight.
  2. In a large pot, heat the oil. Add the ham and cook for 1 minute. Add the celery, salt, pepper, and cayenne and cook, stirring until the celery is soft, about 4 minutes. Add the parsley, thyme, sausage and 3 large ham hocks (not included in the recipe because they were removed prior to serving).
  3. Add the garlic, beans and stock and bring to a boil. Reduce and simmer for 2 hours. Mash up some of the red beans for a thicker sauce.
  4. Serve over cooked white or brown rice.

I need to give a shout out to our 101 Days of Summer participant John.  He won $10,000 from Stride Gum for his Stridea of running 40 races before he turns 40 years old!!!  If you have time today, stop on over and wish him good luck.  Congrats John!

Oh, and I signed up for FoodBuzz’s Project Food Blog – My profile is still on the first page – I am the one with the negligee apron with the cat oven mit and strainer in hand!  The competition starts in two weeks – should be fun!