Bob Armstrong Dip – Game Day Goodness

bob armstrong dip_queso_recipe_game day_texas

Once a year I make the sinful, #fatkid level of indulgent snack foods known simply as, Queso. My recipe goes well beyond the standard Velveeta and Rotel in a pot, though, those two ingredients are front and center.

I grew up loving Velveeta and still very much do. My mom cooked with it and I’m so glad she did. I know it’s not real cheese. I know it doesn’t need to be refrigerated. I know it’s one of the worst things you can attempt to digest. Don’t care.


Sweet Potato and Spinach Hash with Crispy Egg

Sweet Potato and Spinach Hash with Crispy Egg_a recipe

I was sitting at work dreaming about food, which is fairly typical. The wife was traveling and I wanted to make something easy and healthy, that I could rock out while watching two small monkeys. Enter, sweet potato and spinach hash with crispy egg.


Let’s talk about drinking: Bittermilk

bittermilk_buffalo trace_cocktail

The below is not a paid review. I’m just a guy that’s into a product and want to help you make better decisions when choosing what to drink. That said, I recently came across what I’m going to say, is a game changer in casual, home drinking.

I give you, Bittermilk. It’s essentially a high-quality, concentrated cocktail mixer in a glass bottle, just waiting for liquor to be added. They call their product “Cocktail Mixer Compounds”, which as a marketer, I can totally appreciate.


What is Sorghum?

sorghum_grain_in the wild

After a recent trip to one of Dallas’ best new restaurants, Rapscallion (HOT CHICKEN!), I found myself asking that question multiple times. What the heck is Sorghum? It’s in drinks, on dishes and is clearly a hot ingredient.

I’m clearly not the only one with these questions as Huffington Post did a write up last October. And damn it, they did a pretty fantastic job of breaking it down, recipes and all.


Jalapeño cheddar sausage with veggies and rice


Before we had our first kid, Reva (#cuteassbaby), the wife (#hotwife) said that I needed to be better than “I don’t know how to make that” at 4 different recipes. I needed to pull my weight in the kitchen. Those recipes needed to be relatively easy to make, were tasty and didn’t require a real culinary genius to master, which I am not. Scrambled eggs didn’t count. Fine.

The key for me was just finding a few ingredients that we both liked and select dishes that would be hard for me to mess up.