[FHCx262] National Cheeseburger Day

Deja vu…


Well on Thursday we celebrated double cheeseburger day. Today celebrates the singular. The original. But we aren’t going to do your regular old McDonald’s.

We’re Minnesotans. We believe in the Juicy Lucy. We went to Blue Door Pub.

The Juicy Lucy is a Minnesota invention, where cheese is stuffed into the burger. Techniques vary, and there is dispute regarding what restaurant actually created it. But Blue Door has one of SP‘s favorite burgers, so we had to do it.

Behold, the Merriam Park burger. Burger stuffed with blue cheese, bacon, and garlic, and topped with a red currant jelly.





Look at all that good stuff inside.


Oh, and here’s AK‘s burger, the NeuFrenchy: swiss cheese, prime rib, mushrooms, swiss mornay sauce, and onion jam. Served with au jus!

Horribly unkosher and horribly delicious. It’s like we’ve taken everything we can from the cow and made it tasty together.

Tomorrow is National Butterscotch Pudding Day!


[FHCx210] National Chili Dog Day/National Milk Chocolate Day

Chocolate chili, anybody?


Chocolate is chocolate. Purists will dismiss things like milk chocolate and white chocolate. But in reality, milk chocolate isn’t all that bad! We got some chocolate from Choco Love. Pretty good stuff!

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Today is also Chili Dog Day. There are a few restaurants in the Twin Cities that do amazing dogs: Chris and Rob’s, The Wienery, and Prairie Dogs. Prairie Dogs, especially, is known for making some badass chili – you can tell they’re good on it because they serve chili cheese fries. So we made the trip down to uptown (which is south of downtown) to get our dog on. And it was absolutely amazing. You need to go to Prairie Dogs immediately.

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The “Split Open and Melt” – Chili, Hook’s cheddar spread, mustard, and raw onions. Chili Cheese Fries on the side. Messy. Delicious.

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Not a chili dog. The “Pliny the Elder” – Duck fat fried hot dog, foie gras torchon, and currant apple relish. Also messy. Also delicious.

The chili is just what you need for a dog. Super meaty. No beans. A little kick and very, very, very saucy. Gets everywhere. We will dream of these dogs tonight.

Tomorrow is National Chicken Wing Day and National Lasagna Day!


[FHCx93] National Peanut Butter and Jelly Day


Last time we had PBJ was on Peanut Butter day. Frankly, there are few things that we associate more with peanut butter than the classic PBJ sandwich. There also aren’t that many sandwiches that get their own wikipedia page. It’s a glorious sandwich for kids and adults alike.

People disagree on how to make the sandwich. First, are we adhering strictly to Jelly, or does Jam also count? Second, what flavor jelly? Third, is the peanut butter crunchy or not? Fourth, triangles or rectangles? But the question people never seem to ask, and it’s actually the most important discernment between people’s PBJ ritual, is how the sandwich is assembled. You have your jelly and PB and bread out. What do you do first? The correct answer is:

  1. With one knife, spread jelly/jam on one bread slice.
  2. Wipe off knife on other bread slice.
  3. With same knife, spread PB on the other bread slice.
  4. Cut, if necessary.

For all of you monsters who spread peanut butter and then use the same knife in the jelly, shame on you. For all of you weirdos who can’t handle using the same knife for two different spreads, you’re wasting materials. Just… do it the right way, folks.

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Have a PBJ and treat yourself!

WEIGH IN DAY RESULTS! We haven’t kept up on these as horrible gastro problems have inflicted some strange fluctuations. But we’re back on the horse about posting our results today. In the upcoming weeks, we’re hoping that we’ll see regular losses again.

SP: Total lost: 85.6

AK: Total lost: 20.8

Tomorrow is National Chocolate Mousse Day.


[FHCx82] World Water Day/National Bavarian Crepes Day

Drink up!


If you do a Google image search of “Bavarian crepe day,” a slew of pictures come up (including one that is just a TV screen that says “DIABETES”…?) The internet sure does seem to insist that Bavarian crepes are a thing, but we had a hard time pinning down what exactly makes a crepe “Bavarian.” When AK asked the single Bavarian person she knows for tips, they had no idea what she was talking about. Wikipedia claims that palatschinken are “Austro-Bavarian,” so we drew some inspiration from that. Ultimately we took a bit of creative license and made a conglomeration of various internet sources.

Since we still don’t have proper crepe-making apparatus, it was time again to turn to the pre-packaged crepe wrappers from our local produce section. We already had homemade jam on hand from some SPamily friends (the same ones we get our honey from! Thanks again, if you’re reading this!) so the only thing left was to make some “Bavarian” cream.

SPom kindly located for us a recipe from the Sprinkled With Jules blog, wherein the blogger admits that this recipe is kind of cheating:

                   “Normally bavarian cream is made with lots of eggs, and involves heating the mixture.                                       Who’s got time for that? No thanks!” – Blog lady who gets us

First, the cream!

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Beaten until stiff peaks form. MAD PROPZ TO LOYAL READER AND FRIEND OF AK, ALI, FOR THE HOUSEWARMING MIXER! Our house is now warm and our un-fatigued arms thank you.

It took several minutes on the highest speed, but it thickened up nicely. Then we added the sugar-free pudding mix and, subsequently, milk.


The plot, and also the cream, thickens!

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Finished cream. Also pictured: various jams/jellies. This time, we stuck with the red currant.

And now, assembly! We had different philosophies on this one.

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SP put both jam and cream on the inside and wrapped it into a dessert burrito of sorts.

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AK spread only jam on the inside, rolled it up tightly, and dolloped some cream on top.

Rather delicious.

Oh yeah — it’s Water Day, too!

SP is experiencing stomach buggyness again, which undoubtedly means AK is next, so water is currently even more important to us than usual. Drink it plain, put tea in it, mix in your strange powders… whatever it takes! Just drink it!

Also, in the wake of the water problems in Flint, we are extra grateful to have access to potable water. Here’s an article detailing various ways you can help. Or, I suppose you can just donate to the Clean Water Initiative.

We’ll be here tomorrow to celebrate Chip and Dip/Melba Toast!