D-d-d-d-demo ball!

If I stutter, it’s from the sheer awesomeness of Demolition Ball. For those who don’t know, it’s the only sport I know of that combines bumper cars, basketball, lacrosse and drinking, and it’s one of the things on my unsurprisingly short list titled “Things in St. Charles That Do Not Suck”.

About a month ago, Brandon got the idea that we should all go to do it, and we all agreed, set the date and then managed to all show up pretty much on time (imagine that). Turns out, Brandon had a great idea and we all had a great time, even though the Red Team (booooo) won all four games. Most of the games were close, and the last one even went to sudden death overtime. I tell you, the tension was downright palpable.

The best part about Demo Ball though, is not the precision passing and the clutch scoring. It is the driving around in bumper cars and ramming people. It’s especially humorous when you consider the size disparity among those playing. You know how in Mario Kart Battle Mode where Bowser or Wario would ram Toad and he’d lose a balloon? Yeah, it’s like that, with Brandon sending Jen flying, almost out of her car, and me taking aim at Amanda and Andrew. Of course, there was the uberviolent Clash Of The Titans when Brandon and I ran into each other head on at full strength. I even put a little extra oomph into that one. The only downside to all this fun was that some of the ladies (the “Toads”, if you will) got a little jostled around and ended up with some battle scars. Here’s one of Jen’s:

But once I told her to suck it up and quit crying, it was all good.

View all photos here.

Supper Club: A Feast of Appetizers

Last week, the group of us decided to do things differently for dinner. Someone brought up the idea of wine and cheese, which flowed into tapas, when then pretty much equaled everyone bringing two dishes of appetizers. Yeah, that was A LOT of food. Next time, we will definitely cut back on the volume. So, here is the list:

Jesse: Roasted Red Peppers, Red Potato Salad, Cheese with Quince Paste

Monika: Sausage Snackers and variety of meats (prosciutto, summer sausage, salami, etc.)

Katie: Variety of cheeses (sharp cheddar, brie, pepperjack, etc.), crackers and fresh fruit with chocolate dipping sauces

Bob: Variety of wines

Cucumber Rounds
1 packet Good Seasons Zesty Italian Dressing Mix
8 oz 1/3 less fat cream cheese
1/2 cup Hellman’s Mayo (must use real mayo)

Mix ingredients together. Cut French Bread into rounds. Slather mayo mixture onto French Bread. Add a crinkle cut cucumber on top of each round. Garnish with Paprika.

Kim:

Hot Wing Dip
3-4 Chicken Breasts
2 Boxes 1/3 Less Fat Cream Cheese
2/3 Cup Hot Sauce

Boil 3-4 chicken breasts and shred. Mix cream cheese with 2/3 cup hot sauce. Add shredded chicken, mix and serve.

Pigs in a Blanket
1 Package of Little Smokies (all beef smokies have less calories)
1 Tube Reduced Fat Crescent Rolls

Unroll crescent roll dough and divide each triangle into 4 smaller triangles. Wrap a little smokie with crescent dough. Bake according to the directions on crescent rolls.

Jen: Apple and Cream Cheese Roll-Ups

Spanokopita (Courtesy of Krissy)

1/2 cup olive oil
1 bunch chopped scallions, white and green parts
2 (10 oz) boxes frozen, chopped spinach, defrosted
2 tablespoons chopped fresh dill
3 extra-large eggs, lightly beaten
7 oz reduced fat feta cheese, crumbled
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 sheets (1 box) frozen phyllo dough, defrosted overnight in the refrigerator
1/2 lb (2 sticks) unsalted butter, melted
1/2 cup plain dry breadcrumbs

Preheat oven to 400 degrees F.

Heat olive oil in saute pan and add scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place in a bowl. Add scallions, dill, eggs, feta,salt and pepper and mix together.

Unroll phyllo dough, cover with plastic wrap and then a damp kitchen towel or wet paper towel. Take 1 sheet of phyllo dough, brush with melted butter and sprinkle with breadcrumbs. Repeat the precess by laying a second sheet of phyllo dough over the first sheet, brush with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place on oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in oven and bake for 12 minutes or until edges are lightly browned. Serve warm.

We are of the mindset, it’s better to have more then to not have enough. When everything was said and done, Bob and I were left with a whole bunch of food and we pretty much had to force our friends to take some home to share with co-workers or family. Everything was tasty and I have new ideas for what to bring the next time we get invited to a get-together. You can check out the wines that we have tried, liked, hated, or currently in our cellar. Just check out Bob’s profile at Cork’d. We would also love suggestions for wines that you love.

Supper Club: February 27, 2008

Back to our usual menu. I think we have now decided to incorporate some wine with every meal. It’s a great opportunity for all of us to try something new and for Bob to boost his Cork’d profile.

Appetizer: Baked Beef Empanadas Instead of top sirloin, Kim just used ground sirloin, SO much easier to work with. Bob calls them “meat-stuffed chips” and he couldn’t stop eating them, he probably ate most of them (we had made a lot).

Dinner: Sirloin and Vegetable Stir-Fry This was a stir-fry and can be easily whipped up. Simple and tasty.

Dessert: Apple-Cinnamon Coffeecake I have come to realize that I need a pastry blender because I’ve been making a whole lot of streusel lately and the knives just aren’t cutting it anymore. (Tee-hee, I just channeled Bob there.) You don’t need to use Granny Smith apples, I just used Fuji apples, it was what I had in my refrigerator.

Wines: Toasted Head 2005 Cabernet Sauvignon and Chateau Ste Michelle 2006 Gewurtztraminer Columbia Valley