[Wedding Anniversary - One Year]
Tomorrow marks an entire year that I have been married - my wife is sitting next to me expecting a compliment, so I guess I should say something nice... She has excellent taste in pens.
Seriously, while the act of marriage hasn't changed our lives much, I am enjoying the life I have built with my wife very much and I look forward to the next 50 years. Here is a funny video we made that played while during out entrance at the wedding:
[Baby Sitting]
My oldest friend is a few weeks away from having his second child... so me and the wife volunteered to watch the first born when the need arises. We thought it would be good to watch Jackson while his parents were available in case he freaks out, today was session #1 and he was an angel much to our to surprise. If he keeps this up he is going to give us ideas that having a kid is easy...
(Wow - I am getting my money's worth out of these old videos)
On a side note - I was at my cousin's house yesterday and Cashews and babies don't mix. We were there because we took my nine year old cousin out to breakfast for his birthday but he has always been such a great kid, that I never count him as a normal baby-sitting experience.
[Lombardi Wine Making Day 2009]
I posted this earlier in the week but here it is again; I made wine with my family on Wednesday after a several year hiatus. For my non-Italian readers who may think this is something that most Italians do - it isn't. I don't associate this so much with Italian (although one of my friends does it too), I like to think of this as more of a Lombardi thing than universal Italian. Instead of talking about it, you can just watch some video here
I have about 4 hours of video with some very funny conversations, so I might carve up the masters and make some more clips, so be on the look-out if you care.
[Recipe of the Week: The Perfect Roast Beef Sandwich]
I got this idea from the Barefoot Contessa on the Food Network, but when I actually cooked it - it went so terribly wrong. B.C. suggested coating the roast in an insane amount of salt. It came out GROSS (I actually started seeing stars), I don't know what that bitch was thinking. So here is the modified more awesome version.
INGREDIENTS
5lb Roast (stringed up if possible)
1/4 cup of room temperature salted butter
1/4 lb of parmigiana hard cheese (shaved)
A nice Italian roll
Roast Rub:
1 tablespoon sea salt
1 tablespoon ground pepper
2 teaspoons onion powder
1/4 teaspoon oregano
1/4 teaspoon parsley
A dash of thyme
DIRECTIONS
1. Leave the roast out for 25 minutes to get it room temperature
2. Get the soft butter and rub it all over the roast
3. Sprinkle the rub all over
4. Spray an inch deep pan with olive oil or pam
5. Pre-heat the oven to 500 degrees and put in the roast
6. Leave roast at that temp for 27 minutes and then drop down to 325 for another 30 minutes
7. Take the roast out and cover with tin foil for 20 minutes
8. Carve it up nice and thin and put it in the bread and top with the cheese
[DIY of the Week: Halloween Part Three: DIY Pop-up Halloween Decoration]
Low cost Halloween pop-up character - More DIY How To Projects
[Image of the Week]
NOTE: I am skipping the video this week since I have some many personal youtubes, but I have a cool Halloween themed one for your next week.
[Conclusion]
I am in the middle of a food coma thanks to an awesome meal at Buddakan in Philadelphia, so I will make this brief. I plan on doing a mini-retrospective this week or during next weeks issue on what has changed in my life since I got married - it is shaping up to be interesting to say the least. If all goes to plan, we should see some clips to the Jazz documentary I am working on, and much more. If you need to reach me, you can email me at: "blog at joeylombardi.com". As always, don't take shit from anybody!
Smell You Later,
~Joey
