Archive for June 6, 2011

Episode 013 – Dos Perros

June 6, 2011 2 comments

Sammie the Dog

The @Valentine Podcast Show notes

[audio|titles=Episode 013 – Dos Perros]

Coming to you, from Louisville, KY!  It’s the @Valentine Podcast with your two dog couple, J and Renee Valentine.

Intro Music – Who Loves Me by Pretty Lights –

Today is Monday, June 6, 2011 and this is Episode 13! Sponsored by Maphook at

Weekend Wrap-up

  • Welcome home, Sammie!
  • Mom’s Music
  • Shoney’s Fail (Kinda but not really)
  • 20 Questions with Nick

Tech (Gadgets, Computers, etc.)

Media (Movies, Games, Books, Television Shows)

  • X-Men First Class
  • Ghostbusters 2
  • LA Noire
  • Game of Thrones (Book)


Odds and Ends

  • Special guest next week

Podcast of the Week (Until we run out of Podcasts)

Email / Review

Contact Information
You can reach us by email at You can also see our blog at  The podcast Twitter feed is atvalentineblog.  J’s Twitter feed is theCaoboi and Renee’s twitter feed is theIceflow

Outro Music: – Take Your Time by Paper Diamonds

Snickerdoodle Cake (via Karen Matthews)

June 6, 2011 2 comments

First off, the icing is incredibly sweet… You’ve been warned. 🙂
Second off, this is WAY yummy 🙂


1 package (18.25 oz) cake mix (I used white)
1 cup milk
2 teaspoons cinnamon
1 stick butter, softened or melted
3 large eggs
1 teaspoon vanilla (my sister-in-law uses half vanilla, half almond)

Mix all ingredients together and put into two round cake pans (mine are 8″).  Bake at 350 for 27-29 mins. Let cool before icing.

Icing/frosting/the sweet stuff on top:

1 stick butter (softened or melted)
3 1/2 to 3 3/4 powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla (same note as above)
1 teaspoon cinnamon (i prolly put more in cuz i just dumped lol)

Mix everything together. (that’s the instructions for the icing lol)

Making the cake awesome (aka Putting it together)

Place one of the cakes on a plate and ice just the top. Put the second cake on top and (again) ice the top. Then, ice the sides. Refrigerate 20-30 minutes to set.

and according to my SIL that is all it takes. (She got it from the “Cake Doctor” book and gave me some of the recipes in a cute little box for the wedding. LOVE it :))

Recipe Exploration: 40 Clove Garlic Chicken (via Tetsemi and Mkallah)

June 6, 2011 1 comment

Nigella Lawson

From Nigella Kitchen by Nigella Lawson. Copyright 2010 Nigella Lawson. Published by Hyperion. All Rights Reserved.

Show: Nigella KitchenEpisode: Can’t Live Without


  • 2 tablespoons regular olive oil
  • 8 chicken thighs (with skin on and bone in), preferably organic
  • 1 bunch or 6 scallions
  • 8 to 10 sprigs fresh thyme
  • 40 cloves garlic (approximately 3 to 4 heads), unpeeled
  • 2 tablespoons dry white vermouth or white wine
  • 1 1/2 teaspoons kosher salt or 3/4 teaspoons table salt
  • Good grinding pepper

Preheat the oven to 350 degrees F.

Heat the oil on the stovetop in a wide, shallow ovenproof and flameproof Dutch oven (that will ultimately fit all the chicken in one layer, and that has a lid), and sear the chicken over a high heat, skin-side down. This may take 2 batches, so transfer the browned pieces to a bowl as you go.

Once the chicken pieces are seared, transfer them all to the bowl. Finely slice the scallions, put them into the Dutch oven and quickly stir-fry them with the leaves torn from a few sprigs of thyme.

Put 20 of the unpeeled cloves of garlic (papery excess removed) into the pan, top with the chicken pieces skin-side up, then cover with the remaining 20 cloves of garlic. Add the vermouth (or white wine) to any oily, chickeny juices left in the bowl. Swish it around and pour this into the pan too. Sprinkle with the salt, grind over the pepper, and add a few more sprigs of thyme. Put on the lid and cook in the oven for 1 1/2 hours.

Make Ahead Note: Chicken can be browned and casserole assembled 1 day ahead. Cover tightly and store in the refrigerator. Season with salt and pepper and warm the pan gently on the stovetop for 5 minutes before baking as directed in recipe.

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