dogs

Our Dog Thinks He’s Human

Now that we’ve introduced you to Regal a little bit, we can talk about why he thinks he’s a human. We typically compare him to a toddler. So, yes, he is our furchild. Get over it. It’s a DINK way of life. Either way, we promise you’ll get a kick out of these photos, which best depict it all.


1. He uses pillows like a human.

Whether it’s on the couch or in our bed, you can find his head resting on a pillow (when he’s not sitting like a human – See #2).


2. He sits like a human.

The pictures will speak for themselves, but we wanted to tell you how great of a road trip companion Regal is! On long trips, he will typically lay down and go to sleep, but on short trips, he sits up like a human in the back seat. You can also sometimes find him watching the television.


3. When we go to the dog park, he greets all the humans.

Regal absolutely loves going to the dog park. He will wear himself out on the car ride over from excitement. But when we get there, he could care less about the dogs. At the dog park, he gets to interact with his kind, the humans. He puts on his biggest smile, and trots up to every human he sees. Most of them reinforce his behavior and give him pets, so we don’t blame him for caring less about the dogs. We think if Regal could describe the dog park in 10 words or less he would say, “It’s for playing with my humans and meeting new ones.”

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Regal at the dog park – as far away from other dogs as possible.

4. When he’s scared, he hides.

Just as a toddler would hide under their comforter, Regal hides under the bed. He thinks if you can’t see him, he’s safe. His other favorite hiding spot is the bathtub, in which he scares many of our house guests!


5. He doesn’t like to eat his vegetables.

We have saved the best reasoning for last! This is probably our favorite story of Regal, because it’s how we can best show you his human qualities. While grilling bone-in steaks on the Big Green Egg and roast some broccoli in the oven. When we sat down for dinner, we tossed Regal a few fatty pieces from the steak. When we tried to slip in a piece of broccoli, Regal spit it out, and growled at us. (Spoiled brat, we know.) Melissa scolded him, “You can’t have any more steak until you eat that broccoli.” Regal shoulders slumped, his tail tucked between his legs, and he retreated to the bathtub. He didn’t reappear until dinner was done and cleaned up. It definitely felt like we were dealing with a toddler!


What do you think? Dog or human?

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We don’t care either way! I mean how could you not love this sweet face? Even it reflects dissociative identity disorder?

I’m sure this won’t be our only post on this topic, but we’re glad we could give you at least five reasons how Regal has taken on human-like qualities.

What does your dog do that makes you question his or her species?

Let us know!

 

eats

Simple Spatchcock Chicken w/ Salt & Vinegar Potatoes

Earlier this week we planned a simple, yet delicious, meal consisting of a full chicken which we can stretch into lunches the next day (surprise, surprise). For those of you who are unfamiliar with what a “spatchcock chicken” is, it is a whole chicken which has had the backbone removed so it can lay flat while cooking or roasting. When preparing the chicken we like to use a sharp pair of kitchen scissors  and simply cut up both sides of the backbone until it is removed. By doing this you allow the chicken to cook quicker on the grill, opposed to a beer can or rotisserie style.


Ingredients:


Directions

  1. Remove the backbone from the chicken, rinse thoroughly, and pat dry leaving the skin on.
  2. Season chicken with Meat Church’s “The Gospel” All Purpose Rub until thoroughly coated and dust with Wassi’s Maple Reserve rub for a touch of sweetness.
  3. Set the Big Green Egg to 400 degrees direct and place the chicken breast side down for 15 minutes or until the skin becomes crispy.
  4. After the 15 minutes, flip the chicken to the back side with the legs/thighs fanned out and let roast for 30-40 minutes until the breasts reach 155 degrees.
  5. While the chicken is on the egg, wash the red potatoes and place into a pot of water and set the stove to high and boil for 25-30 minutes until they are soft.
  6. Strain the potatoes and water and let them cool briefly.  Once the potatoes are cool enough to handle, use a heavy glass/mug to press them into small circles.
  7. Heat butter in a pan on medium-high heat until  melted and then place the pressed potatoes in the pan and rotate them until crispy on both sides.  Salt and pepper to taste.
  8. Once the potatoes are crispy add the white vinegar and turn off the heat letting the vinegar soak into the potatoes.
  9. Remove the chicken after reaching 155 degrees and let rest for 5-10 minutes.
  10. Serve with a side of Trader Joe’s Sriracha & Roasted Garlic BBQ Sauce and ENJOY!

This is a great recipe for hosting and/or meal prepping! You should get around 4-5 servings, dependent on how many scraps you end up feeding your dog. If you try it, let us know what you think!

life

Book Review: “Ready Player One” by Ernest Cline

Well, today you’re in for a special treat: A dual book review! As you may have learned from our book preferences post, you won’t get many dual book reviews, because we don’t typically read the same books. But today’s your lucky day, because we’ve both read “Ready Player One” by Ernest Cline.

“Ready Player One” by Ernest Cline


Joey’s Take: 4 out of 5 stars

This might be one of the only books that we have both read, because we have pretty different book interests. Melissa read this during our honeymoon, and it took me until the movie came out to get motivated to give it a try. Now before you start jumping to conclusions, I read the book BEFORE I saw the movie.

I thought the book was very good and would give it a 4 out of 5 stars, because I would describe it as a page-turner, full of excitement and adventure. It is one of those stories that at the end of every chapter I wanted to keep going to find out what happens next.  Normally, I have to put a book down after a chapter or two and get to the next chapter in a day or so, not this book.

**If you like the book, don’t get your hopes up on the movie.**


Melissa’s Take: 5 out of 5 stars

This book rocks! I’m a sucker for anything related to pop culture, and since this book immerses you into a world of 80s movies and video games, I couldn’t help but love it. Although I didn’t catch every reference because I’m a 90s baby, I still enjoyed this spin on a dystopian society where everything in life is centered around a virtual world. You can be whoever you want to be in Oasis, and it was fun to follow who the characters were in real life and this virtual world. What did bum me out was that one major corporation dictated the future of an entire population, which didn’t seem so far-fetched to me, especially because I read this as everything with net neutrality was going down. Either way, this book is action-packed, and even has some romance for the ladies! If you love science fiction and fantasy, or even just 80s pop culture, you won’t be able to put this down, which is why I give it a 5 out of 5 stars.

**And Joey and I are in agreement about the movie. Completely different references. Completely different timeline. But it still has the same feel. It’s just definitely not as great as the book. Movie gets 2.5 out of 5 stars.**


Happy reading, friends!

life

What We Like To Read

From Melissa’s love of horror movies to Joey’s love of the great outdoors, it should be no surprise that we enjoy very different things – including genres of books. We wanted to explain our book preferences more in depth, so you could know what to expect in our upcoming book reviews.


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What Melissa Likes To Read

I don’t even know where to start when it comes to books and my preferred genre. I love them all – from autobiographies to science fiction. I’ve always been an avid reader and writer. I’m not sure where my passion for reading began, but I would have to guess with my parents. They used books as tools for education. I learned early on how books could teach me things, from what it means to be adopted to how to treat others with respect (thanks, Berenstain Bears). Then, I learned you could use them to get lost in another world. One of my early favorites was Shel Silverstein’s “The Giving Tree.” But nowadays, you can find me reading less poetry and more autobiographies, murder mysteries, and science fiction.


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What Joey Likes To Read

Most of the time you will find me reading motivational, business, and non-fiction books, which might come as a surprise to my family because growing up I was NOT a reader. I wanted nothing to do with reading and preferred to be outside playing in the Florida sunshine. (Sorry to my parents for the stubbornness). My passion for reading really didn’t start until after I graduated college, when I was recommended by a friend to read “Rich Dad, Poor Dad” by Robert Kiyosaki. After reading that book it was like a light bulb went off in my head, and I had found the type of reading I really enjoyed. This is what you should expect from my book reviews. Now that’s not to say I don’t enjoy a good adventure book every once in a while and might throw a few other curve balls into the mix.  I hope you enjoy some of these as much as I do, cheers!


eats

A Twist On Carne Asada

Inspiration Sparkers

Our twist on this Carne Asada recipe was inspired by this Primally Inspired Carne Asada recipe and this Mexican Food Journal Grilled Tomato Salsa recipe. Thank you for fueling us and our foodie fashion.


This Week’s Eats

We typically try to plan out our meals each week, and we spend the weekend grabbing the supplies we need. On Sundays, we prep as much as we can for the coming week (i.e. chopping vegetables, marinating meats, etc.). That way, it’s easy for one of us to take over dinner each night. We both take turns cooking, depending on our schedules. Joey does all of the grilling, and Melissa does most of the oven and stove-top meals.

Last Sunday, we prepped this incredible salsa recipe, because two of our weekly recipes called for salsa, including our Carne Asada recipe. Plus, we had been dying to make salsa on our Big Green Egg!


 

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Grilled Tomato Salsa (Paleo, Whole30)

This recipe makes about two cups of salsa. Here is our take on Grilled Tomato Salsa:

Ingredients

*Side note: I know our picture has two jalapenos, but we’re babies, and could only handle the heat of one blended in.*

Directions

  1. Peel and cut the onion in half, and season cut sides with Volcano Spice Gourmet Seasonings’ Hawaiian Style Chili Salt.
  2. Place all vegetables on Big Green Egg at 300 degrees indirect. (We smoked everything over apple wood chunks.)
  3. Watch vegetables until skins begin to char. This should take pproximately 45 minutes to an hour.
  4. Remove from grill and let vegetables cool down.
  5. Remove garlic cloves from bulb, some seeds from jalapeño, and skin vegetables the best you can.
  6. Place everything in the blender and mix for 15 seconds. (We wanted to make sure we had a chunkier salsa.)
  7. Add salt, pepper, lime juice, and cilantro to your liking.
  8. Serve warm or cold – and enjoy!

 

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Avocado Grilled Tomato Salsa (Paleo, Whole30)

The Carne Asada recipe called for a Tomatillo Avocado Salsa, but since we knew we were already prepping salsa, we just bought avocados to incorporate our twist on the recipe.

For our twist, take 3/4 cups of the finished Grilled Tomato Salsa and blend 1 1/2 small avocados. Garnish with extra cilantro on hand. Even after finishing our Carne Asada, we had to grab chips to enjoy more of this salsa! It’s delicious, nutritious, and very refreshing!


 

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Carne Asada (Paleo)

This recipe makes 3-4 servings. Here is our take on Carne Asada:

Ingredients

Directions

  1. Season flank steak with Wassi’s Classic Steak Rub, and dust with Lane’s BBQ Kapalua Rub about an hour before firing up the grill.
  2. Place seasoned steak on Big Green Egg at 400 degrees direct for 2.5 minutes per side.
  3. Remove from grill and let rest for 5-10 minutes.
  4. Cut the steak into 1/2 inch slices against the grain.
  5. Serve with the Avocado Grilled Tomato Salsa and enjoy!

Final Product Photo:

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The original recipe encourages you to serve with extra cilantro and lime wedges, but we’re just not that fancy – hah!