Grizzly Game

I know, it has been ages since I posted. Let's just say a lot happened. I'm married, changed jobs and living situations.

That said, my husband Jameson and I recently went to the last Grizzly game of the season. For those of you who don't know, the Grizzlies are the minor league hockey team in Salt Lake. The E-center is rarely, if ever full or even half full for their games. They are an underappreciated team to say the least. Nevertheless, our good friend Shaun procured discounted ringside seats. This being the last game, drastic measures where needed to help the team understand our devotion.

That drastic measure involved four close friends painting their bodies green and white. Then going to the game and yelling at the refs. Lucky me, I was along for the ride. That is probably the highlight of the week to be honest.

I will add some photos for your viewing pleasure :)

Music I currently love: OwlCity

Books I've recently read: Pirate Latitudes

Recipe I love:

Wisconsin Cauliflower SoupYields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)1 medium onion, chopped1/4 cup all-purpose flour1/2 teaspoon salt2 cups milk1 can (13 3/4 to 14 1/2 ounces) chicken broth1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces1 teaspoon Dijon mustard1 cup shredded cheddar cheese1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.