When Jen and I went on our honeymoon a bit over five years ago, one of the places we stayed was Washington, D.C. While there, we ended up for dinner one night at a place I had never heard of before called Ruby Tuesday. I know at least half of my friends list is now saying something like "WHAT? You've never heard of Ruby Tuesday???" to which I say "Isn't that what I just said?". We never have had these stores on the Pacific coast, so it was not even in my realm of knowledge that the chain existed. We ate there and gave it a resounding "Eh." The food was okay, but nothing special it seemed. Don't ask me what we got, because it's been over five years now and I don't remember.

Anyway, we went out last night with my parents to dinner at a local resteraunt called Lotus Garden (mmmm...) and Dad needed to get some petrol on the way home. We drove down Hospitality Lane in San Bernardino to go to Costco, and on the north side of the street was a Ruby Tuesday. *double take* Yup, that's what it was. Mom mentioned that they just opened this past week and didn't know anything more about the place. So I go online to see how many of these are even in SoCal. Yeah, that would be one. In fact, there are only four in all of California right now. (Roseville too!)

It seems a little odd to me that they would launch into the SoCal market by way of San Bernardino, but I suppose the land was cheap and there is enough traffic by that area to do so. Still odd. It will also be interesting to see where they go from here. More SoCal stores? Advertising?

I was trying to make a comment in cookingfor2, but it's not letting me (not a friend of, apparently), so ...

My wife has a microwave peanut brittle that is just great.

Ingredients
1 cup sugar
1/2 cup light corn sryup
1 cup roasted/salted peanuts
1 tsp butter
1 tsp vanilla
1 tsp baking soda

Directions
1. Stir 1 cup sugar and 1/2 cup lt. corn syrup in a 1 1/2 qt. casserole dish (I use Pyrex 4 cup - it has a handle)
2. Microwave on high 4 min.
3. Stir in 1 cup roasted/salted peanuts.
4. Microwave on high 4 min. or until peanuts are golden brown.
5. Stir in and blend well 1 tsp butter and 1 tsp vanilla. (I use a long wooden spoon as the mixture is molten!)
6. Microwave on high 2 min.
7. Add 1 tsp baking soda and stir well.
8. Immediately dump on greased cookie sheet and spread.
9. Cool 30 min. Pick up with spatula and break apart carefully.

Notes
I usually measure out all my ingredients into those little custard cups, because once you start the process you have to finish and there is no holding things off. I also have used a Silpat or parchment paper instead of greasing the cookie sheet.

I also had to adjust these times down about 30 sec. on my current microwave so watch carefully as you do your first batch, it might get a little too done and taste slightly burnt. Of course, if you're like me and like your microwave popcorn when it gets a little too done, then that might be ok. I like it both ways.

* Beverly Hills Chihuahua? Seriously?
* Okay, so a simple comment about Roger Dobkowitz - Sorry, but I don't care. And a comment about Steve Beverly - Sorry, but I don't care.
* As you'll see later from the Twitter feed, I just selected my new work cell phone.        *waits for appropriate comment*
* Been playing with Twitter to do microblogging. Not sure if I care, or if I'll stay there. The integration with Facebook sucks. I may be microblogging on Facebook instead. Don't know or care.
* That darned cat has cost me a paycheck recently, and I'm not happy about that...
* I've had two baskets of blueberries in two days. Yum.
* paperbackswap.com rocks the house. If you sign up, use rialtus as a referral.
* I'll be in Rancho Bernardo Wednesday and Thursday. Woo...hoo...
* The Stranger: 30th Anniversary is already mine - 1 day early. Amazon lists this as 3 CDs and 1 DVD, but then mention in the text that it's 2 CDs and 1 DVD for a total of 3 discs. Gugh.
* XP SP3 is (finally) being released to Automatic Updates "shortly", along with a new version of the Automatic Updates client.

We got back yesterday, and I've spent most of today trying to get up to speed with work stuff. That's not what you care about though...

Chicago was fabulous. OMG the food... I'll write up some reviews later, but anyone who lives within driving distance of Chicago needs to visit Carlos over at Café Laguardia, have the gnocchi and a few desserts at Hot Chocolate, and enjoy a great pizza pot pie at Chicago Pizza and Oven Grinder Company. That last one, though, takes cash only. Oh, and stay at Ray's Bucktown Bed and Breakfast. The breakfasts are just amazing.

Diet? What diet? I'm bloody stuffed!

The weather in SoCal is taking a decided turn to the cooler, allowing for my culinary soupdom to come through. Slashfood found this receipe a few days ago, and it sounds so good that I just may have to try it this weekend.

( Roasted Rosemary Potato Leek Soup )

The funniest part, to me, is that I don't like soup.

From http://www.fatwallet.com/news/index.php?storyid=718775:

You can get four two-liter bottles of Diet Dr. Pepper for free after rebate during Dr. Pepper's Diet Try It refund promotion. This promotion is valid for any Diet Dr. Pepper flavor purchased between March 19 and April 22, 2007, and you can get a rebate on four two-liter bottles (up to $1.69 each). This promotion canbe confirmed by calling 800-377-7493.


To receive your rebate:

Send in your your UPC and copy of receipt along with a 3 x 5 card with your name, address, and phone number.

People in OR, MI, HI, NY, CT, DE, & CA resident may substitute ingredient list for UPC, and the promotion is void in RI.

Allow eight weeks for refund check

Send to:
Diet Try It Refund Offer
Box 49145
Strongsville, OH 44149-0145

Below is the actual recipe. What I typically do is make the full amount of marinade, but half the salmon, and marinade for 1 hour. I then use the remaining marinade to pour over the salmon right after I put it on the grill. YUM!

Margarita Salmon
MARINADE
1 tablespoon tequila
1 teaspoon salt
1 teaspoon paprika
2 teaspoons lime juice
2 teaspoons olive oil
1/8 teaspoon ground red pepper (cayenne)

SALMON
4 (6-oz.) salmon fillets, skin on

1. In small bowl, combine all marinade ingredients. Place salmon fillets in shallow baking dish. Generously brush marinade over fillets. Cover dish; refrigerate at least 1 hour or up to 3 hours.

2. Heat grill. Place salmon fillets on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.

3. Cook 8 to 10 minutes or until fish just begins to flake, turning once. (CRK note -- I cook until the internal temperature is about 128 F, and let the carryover go to about 130 F.)

4 servings

PER SERVING: 215 calories, 9 g total fat (2.5 g saturated fat), 31 g protein, 0 g carbohydrate, 95 mg cholesterol, 230 mg sodium, 0 g fiber