Posts Tagged ‘Recipes’


I know its been awhile and as far as content goes this blog has been a desolate waste land over the past few months.  What can I say for myself except for that fact that I have been rather busy these days.  Apparently trying to make my way in the real world has been a bit harder then I had initially thought.  Anyhow I thought I would take a minute to bring everyone up to speed and reaffirm that this blog is not dead.

As usual I have been rather busy doing nothing of an importance or significance besides keeping my head above water.  I suppose sometimes that is all one must strive for.  At the same time there are a few things in the works at the moment and if anyone or a number of them come to fruition I could be styling on a whole new level.  Since all of this is at the grass roots level there is not much more elaboration I am at liberty to offer up at this time.

Besides that I had a few personal issues go down in my life as a direct result of some of my past writings on here.   I held out and stuck to my originally convictions though ultimately the entire ordeal ended in censorship of my own personal words and even the temporary if not permanent removal of a few of my better posts.  This came as quite a blow to my emotions, artistic integrity and pissed me off creatively forcing a short hiatus from writing anything but the surflog, which regrettably has also been altered to my utter dismay.  Despite all of this bullshit I have managed to keep the regular diligent record of my daily surf sessions.


This is exactly what censorship boils down to in my opinion…

This was not the first instance where I have had to go back and make some changes due to something I have written that hurt someone I cared about in my life.  All I do is honestly speak my mind about the everyday things that happen in my life.  Of course, since it is my life all of the people in it on occasion find there way into my writing and this would not be a problem other then the fact that what I scribe is available to be read by anyone with an internet connection.  As a blogger for many years being in the eye of the public has been a fact that I was more then willing to except and still am.

At the same time I also have to respect the feelings of those other people in my life and understand their reasons for not wanting to be a part of SurfingRuinedMyLife.net.  Maybe I have finally grown enough as a person over the past few years to finally respect that.  Whether I have made the right decision or not is still to be determined.  What I can say is that it was the right decision for me.  This has always been a surf blog anyhow and I think moving forward I will spend more time writing about surfing instead of just bitching about the melodrama of my some what semi-charmed life I in southern California.

Lets get back to the roots of this blog...Surfing

Lets get back to the roots of this blog…Surfing

I think less crying and more surfing will suit all of us just fine.  I will of course do a bit of complaining as usual, but we can all agree it is my useless rants that help add a bit of comedy from an other wise boring work.  Expect some new recipes for I am at times cooking again for fun.  As usual there will be new books cause a writer who doesn’t read is like a fish that doesn’t swim.  Hopefully I will have a few other cool things up my sleeve as I search for new inspiration.  I just don’t mean in writing but maybe in life as well.  We all know things here in Santa Barbara have gotten a bit stagnant for me and I feel its time I picked things up.

I have finally managed to surpass my incessant partying with time in the water.  After nearly five years of self destructive party and ten years of self destructive surfing I believe I  have began to find a balance.  I can attribute a lot of this to the many people who have remained constant in my life and even those who exist in it no longer.  Bizarro has helped me find a new vigor for both my cooking and surfing through his new found interest in both. On the Surfing front we have been shooting up a storm.
11333499_1675042429395234_720614452_nI don’t really know what the future holds and wouldn’t want to know anyway or it would not interesting.  I have bit more free time for the next two months and I am hoping to add more content and have a few adventures along the way.  Finally I thank all of you for reading and sharing my life with me at SurfingRuinedMyLife.net.  Here is looking forward to a fun summer.

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Berry Apricot Tart

Well we have not had a fresh recipe up here in quite some time.  All I can say is that writing, cooking and photographing the recipes is very time consuming.  Not to mention that sometimes I cook them anywhere from two to ten times.  I don’t post anything that I am not 100% confident on making myself.   To make up for it here is a recipe for a scrumptious dessert I just recently made on Monday.  Its very seasonal correct (Alice Waters would be proud).   After all what could be more summer like then an Apricot Berry Tart?

Serving Size: 6
Total Cost: $12.50
Prep Time: 45 minutes
Bake Time: 1hr 

Ingredient List:

  • Crust
    • Flour – 1 ½ cups
    • Sugar – ¼ tea spoon
    • Salt – pinch
    • Butter – 6 table spoons (3/4 stick)
    • Ice Water – 2 ½ table Spoons
  • Filling
    • Flour – 2 table spoons
    • Sugar – 4 table spoons
    • Apricots – 8 (Halved & Pitted)
    • Raspberries – 1 cup
    • Strawberries – 8 (Quartered)
    • Butter – 2 table spoons
    • Almonds – 2 table spoons (crumbed)

Step 1: Make The Dough for your crust – Combine the flour, salt and sugar, whisk together.  Add in the butter making sure you break it into little chunks and then work it into the flour mixture till you have little balls.  Pour in the ice water, adding it as needed to get desired conformity of the dough.  Remember it is better to slowly add the water because you cant take it out once it goes in.  If you do end up using too much water, just add a bit more flour.  Kneed dough with hands till you have a nice ball. Cover in plastic wrap and put in refrigerator anywhere from one hour and no more then 24.

This is what your crust dough should look like prior to rolling.

Step 2: Prep The FillingHalve and pit the apricots and quarter the strawberries.  Preheat oven to 400 F.  In a bowl mix flour and 2 tablespoons of sugar

Your prepped fruit for the filling.

Step 3: Make the TartRoll out dough in a circle about 11” in diameter.  Put flour/sugar mixture from step 2 in center and spread out over dough leaving about an inch all around the perimeter. Arrange the apricot halves, cut side down.  Add the strawberries, cut side down.  Add the raspberries.  Pour three tablespoons of sugar over filling.  Fold crust around fruit.  Put in baking pan lined with parchment paper and bake in oven for total cooking time of 1 hour.  After the first ten minutes, melt 2 tablespoons of butter, pull out tart from oven and brush the melted butter around the crust.  Sprinkle sugar on crust, add crushed almonds on top and put back in oven for fifty minutes or until crust starts to brown.

Filling before folding up crust.

Ready go bake.

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Yummy in my tummy tum tum...Fried Rice

Fried Rice

I love fried rice, one of my favorite items out of Asian cuisine.  My parents always would get pork friend rice for us to enjoy every time we went out for Chinese food.  I finally buckled down and learned how to do it myself.  Sure its not as good as those Chinese do it but its a pretty good white person imitation.  For this recipe I used chicken but it can be done as just rice and used as a side dish or vegetarian dish if you leave out the eggs, or the chicken can be substituted for pork, beef, or even tofu. The first time I made it was with fried tofu.

Feeds 4-6 People
Total Cost: $11.50

Ingredient List:

  • Egg – 3 (Scrambled)
  • Chicken – 1 Breast
  • Sesame Oil – ½ Tablespoon
  • Soy Sauce – 3 Tablespoons
  • Cooked White Rice – 3 cups
  • Peas – 14 oz
  • Celery – 2 Stalks (chopped)
  • Bok Choy – 1 (chopped)
  • Water Chestnuts – 6 oz (Chopped)
  • Red Bell Pepper – ½ (Chopped)
  • White Onion – ¼ (Chopped)
  • Green Onion – ½ cup (Chopped)
  • Garlic – 1 clove (minced)
  • Salt  – to taste
  • Pepper – to taste
  • Cayenne Pepper – to taste
  • Chili Pepper – 1(minced)

Step 1: Cook White RiceSee cooking white rice blog

Step 2: Fry ChickenAdd Sesame Oil into wok, heat it and add Chicken Breast chopped up.  sprinkle chicken with salt, black pepper and cayenne pepper.  Cook until golden brown.

Step 3: Scramble Eggs – In  small frying pan scramble eggs

Step 4: Prep Vegetables – Chop all vegetables to be used as described on the ingredient list.

Step 5: Sautee Vegetables and Add Rice – In a Wok with the chicken, Sautee White Onions in Sesame Oil.  Add rest of vegetables and soy sauce.  When vegetables are all adequately soft add in rice and mix.  Add in green onion and mix. When everything is properly blended and hot you are finished.

Ade's gives it two thumbs up!

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Potato Skins

With or without sour cream its your choice!

Potato skins are great for any occasion. They make a great snack, appetizer, side dish or party favor.  They are fairly cheap and rather easy to make and are sure to please just about anyone.  With football season in full swing potato skins make a perfect Sunday game snack.

Cost: $5.75

Feeds 4 people

Ingredient List:

  • Russet Potatoes – 5
  • Bacon – 4 strips
  • Cheddar Cheese – 2 oz grated
  • Mozzarella Cheese – 2 oz grated
  • Green Onions – 1 oz chopped
  • Heavy Cream – 1/3 cup
  • Paprika – 1 tea spoon
  • Salt – 1 tea spoon
  • Pepper – ½ tea spoon
  • Sour Cream – 3 table spoons (optional)


Step 1: Bake Potatoes – Bake four potatoes in oven at 350 degrees F for 45 minutes to an hour.


Step 2: Prep your skins – After removing your potatoes from oven let cool to a comfortable working temperature.  With a spoon hallow out inside of potato being weary to not compromise the structure of the shape of skin.  Save inside in a bowl it will be used for the stuffing for your skin.

Here is your hallowed out skins and left over insides.

Step 3: Create Stuffing – Peel remaining potato and boil in water for around 25 minutes or until adequately soft.  In a small saucepot combine boiled potato and the saved potato insides from step 2 and mash together till you have a sort of potato paste.  Pour in heavy cream, Salt and pepper and bring to a boil.  Stir at boiling temperature for around 5 minutes, then let simmer for another 5 minutes or till mixture begins to thicken.  Chop your bacon into pits and put into mixture. Add Cheddar (1.5 oz), Mozzarella (1.5 oz) and paprika and stir it into mixture till you have almost like a gummy blob.

Your finished stuffing.

Step 4: Fill Skins – Take hallowed out skins from step 1 and fill equally with filling created in step three.  Preheat oven to 350 degrees F and bake filled skins for around 5-8 minutes.  Pull out skins and add remaining Mozzarella and Cheddar cheese dispersed equally to the tops of each skin and put back into oven around 3-5 minutes, just long enough to melt the cheese. Pull skins out and top with sour cream and green onions.


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Shrimp Scampi
Over White Rice with Balsamic Roasted Vegetables


Little pumpkin in the foreground for the season.


I have not eaten shrimp scampi in years.  It was always one of my favorite dishes as a kid to order at restaurants.  Then on a family vacation to Charleston South Carolina I ordered shrimp scampi for dinner before getting on our flight home.  Half way through the flight I threw up all over myself and this oversized toy rubber fly I must have picked up on the trip.  I was unable to get the barf bag out and opened in time.  I always have been one of the worst barfers in the business.  As a result I had an unpleasant association with shrimp scampi and refrained from eating it up until just recently when I made it myself.  There is nothing like introducing a recipe like a story involving vomit.

Total Cost: $10.25
Feeds about 4 people

Ingredient List:

  • Shrimp – 1lb (unshelled)
  • Butter – 2 tablespoons
  • Salt – 1 tablespoon
  • Pepper – 1 teaspoon
  • Garlic – 2 teaspoons (minced)
  • Vermouth – ¼ cup
  • Lemon Juice – 2 tablespoons
  • Parsley – 2 teaspoons
  • Lemon Zest – ¼ teaspoon (grated)
  • Oregano – 1 teaspoon (Dry)
  • Basil – 1 table spoon (Fresh, Chopped)
  • Olive Oil – 1 ½ table spoon
  • Cayenne Pepper – 1 teaspoon
  • Parmesan Cheese – 4 teaspoons (Grated, Optional)
  • White Rice
  • Roasted Vegetables

Step 1: Prepare the Shrimp – take the shells and legs off all shrimp.  Lay all shrimp in a plate flat and pat completely dry with a paper towel.  Put shrimp in a medium size mixing bowl.  Combine Salt, Pepper, Oregano, and Cayenne pepper with shrimp and dry rub all the spices with the shrimp till all are evenly coated then lay all shrimp back flat on a plate.

Step 2: Cook The Rice – See Cooking White Rice Blog.

Step 3: Cook Balsamic Roasted Vegetables – See Balsamic Roasted Vegetable Blog

Step 4: Fry The Shrimp – In a large frying pan melt 2 tablespoons of butter with 1 ½ tablespoon of Olive Oil on a medium flame.  When fully melted place plate of shrimp over the pan and let shrimp fall as they laid in plate so that all sit flat in pan and raise heat to a high flame.  Squeeze some lemon juice over shrimp.  Cook shrimp for about a minute with out moving them.  Then add garlic and turn shrimp over.  Cook for two minutes more.  Remove shrimp from pan.

Step 5: Make the Sauce – In the same pan you cooked the shrimp pour in ¼ cup of Vermouth (if you do not have Vermouth you can substitute White Wine) and 2 tablespoons of lemon juice.  Boil on high flame for about 30 seconds till it thickens a little bit.  Lower flame to low and scrape any brown bits from bottom of pan.  Add lemon Zest and Parsley to Sauce and stir it in.  Return shrimp to the pot and stir it all together constantly stirring for about a minute or so.  Serve over white rice and sprinkle parmesian cheese over the top of shrimp.


This is how your finished shrimp should look.


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