I really don't know how anyone could be a vegetarian. I really don't. I don't understand it...and I don't know if I ever will. I absolutely could not EVER live without meat. BBQ in particular. A couple weeks ago we discovered a new "somewhat hidden" gem near our house called Hard Eight BBQ. For those living in or near Coppell, it's obviously no secret to you... but after going here, I feel like Chad and I have wasted the last 3 years together NOT going to this little piece of heaven.
Part "wonderland/amusement park", part BBQ utopia (yes, it is THAT good).. you begin your "adventure" here by zig zagging through Disneyland-like lines, under a partly opened shed-like structure where you're greeted by rows and rows of piping hot BBQ pits working on your next meal...or last meal I should say. ;)
After taking a few slow, deep, smoke-filled breaths ... you wind your way to the front of the line where you are then greeted with the most beautiful food presentation this carnivore has ever seen.
I swear by this point.. my eyes are bigger than my stomach and my mouth begins to water..
How could you ever begin to choose?? Roasted corn, "regular" corn on the cob, half chicken, whole chicken, little chicken "poppers" wrapped in bacon, ribs, sausage... you name it, they have it.
And I was in heaven.
Once inside, you make your side selections and head to the counter to weigh you bounty and pay the toll. :)
Almost feels like you're in a different world.. set in a different time..
True to form, our eyes were most definitely bigger than our stomachs...which luckily just meant we ended up with tasty leftovers. But who could really resist all that yummy, mouth-watering protein?!?!
Oh and the ribs were BY FAR the best thing on the tray... no doubt. Can't wait to go back.
For the most part, those of you who read this blog already know Chad and I... personally. But for the rest of the new readers out there, who've stumbled upon our blog in one way or another...you may, or may not take the time to read the "Extra Bites" pages (off to the right on our blog site...or here for Me, here for Chad, here for About Us, or here for Our Wedding) telling you who we REALLY are. So, taking it back to the good 'ol days of quizzes and questionaires that at one time flew through emails.. here's a quick little looksie on yours truly. :)
And since Chad's baby pictures went up last week, I thought I'd embarrass myself as well, by putting up one of MY baby pictures in all my super chubby, multi-rolled glory. LOOK AT THOSE BABY TIRES!!
Full Name: Yvette Maldonado Kelley - maiden name Maldonado but legally changed it to my middle name after tying the knot. :)
Nickname(s): Depends on who's calling me. Love and Baby - by Chad; Evie - by my Nana and late Aunt; My Little Love One - Dad (when I was little); Nerdo - Brother growing up... and when he gets excited about something... usually said a little something like... "Woooooooooo Nerdo... Woooooooo" (I'm not sure who should be more embarrassed by that.. him, or me? ;)
Work Title: Intern Architect turned Marketing Coordinator...proposal writer, job chaser, Photoshoper, In-Designer and overall company graphics person...
Hometown: Edinburg, Texas
Pets: Macie Blue Kelley; age- 3.5 :)
Happiest Moment in Life: Would it be cheese if I said my wedding day?? Cause it was definitely my wedding day... :)
What is your favorite word/phrase? PTO :)
What is your least favorite word/phrase? "Like, Ummm..."
What makes you swoon? Watching Chad interact with Macie when he doesn't know I'm looking..listening to our first dance song (see below)... Cornbread, mmmm... meatloaf
What makes you want to puke? Coffee breath, overly competitive people, humidity, needless drama
What sound or noise do you love? rain hitting the window, thunder in the distance, "Honey, I'm HOME" from Chad
What are you listening to right now? Pandora, Jason Mraz - Live High
What sound or noise do you hate? chalkboard scratching.. high screech of fork and knife scraping on a plate... :/
Favorite Season? Definitely Fall. Birthday in October (14th...accepting presents already :), leaves changing, air is crisp, Wedding Anniversary (November 14th :) Thanksgiving.. love it all.
What profession, other than yours, would you like to attempt? Cake decorator, food critic, photographer (the professional kind), restauranteur (with the hubs of course :)
What profession would you not want to participate in?Anything medical..bad gag reflex, Old folks care.. too sad
If Heaven exists, what would you like to hear God say when you arrive? “Nice job, kiddo.. Welcome Home.”
I don't even remember the last time I received any sort of travel ticket in the mail. With everything now being electronic and relying on airport kiosks to print tickets right before you get on the plane (or train for that matter)... tickets through the mail have become (mostly) obsolete. After receiving our little train ticket "package" yesterday... I now realize just how much I must have really enjoyed this feeling back in the day.
There's something special about being able to physically HOLD your travel ticket in your hand. The anticipation of your upcoming trip is now made MORE REAL by this one little piece of paper...well in this case...FOUR little pieces of paper. Our Euro rail tickets came in yesterday... and for whatever reason, part of them had to be mailed to us. Maybe it was to get shipping fees out of us, maybe it was some twisted rule that only applied to PART of our train journey... but whatever the reason may be, yesterday as I sat there, tickets in hand, with butterflies doing a little excited jig in my stomach, I was more than happy to pay those blasted shipping fees. :)
Oh and if you need a little refresher on where we are going and what we plan on doing, you can visit our (somewhat) recent posts about our upcoming European Vacation. :)
I really can't get over how incredibly ADORABLE my husband was as a young tot. The first time I saw these pictures (in preparation for our wedding rehearsal slideshow), I almost screamed with GLEE!! Is this what OUR future baby boy might look like?!?!? Big, honey brown eyes... round, pouty baby lips...perfect little nose.. BLOND hair?! that started straight then morphed into light...then DARK colored curly hair?! I could just die. Running into these pictures again (as I clean out and organize my computer files)... I can't help but feel that excitement again...at the possibility of being blessed with a child (someday) that looks HALF this cute!!
I love you soooooo much Little Chad Kelley!!
(you didn't know it then but I was already waiting for you to find me)
I just want to reach through this picture and SQUEEZE those CHEEKS!!
hehehehe..what a little STUD!
With his mama Diane.. (at around 3 years old)
So handsome!! And look at that HAIR!! (4ish perhaps)
With his grandma and little sister Christy.. :)
Arrrggggg matey!
Funny how I can TOTALLY see present Chad Kelley in these young Chad Kelley pictures. From the eyes, to the smile, to his goofy little personality... I'm more than sure his little self would be so incredibly proud of his present self right now.
I'M ALSO so proud of you Chad, you've grown up to be a successful Chef, a loving and caring husband and one day a wonderful father. I'm so blessed to be your wife. I can't wait to see how our life continues to unfold..
It really is a good thing the restaurant isn't necessarily convenient for me to get to during the day...or after work for that matter. Unlike the Oceanaire (where Chad used to be the Executive Chef) that just so happened to be on my way home.. The Moth and all this Chef Chad Kelley goodness is just far enough out of reach to keep me on some sort of reasonable diet plan. What a tease though. Iphone pictures via text... I'm beginning to hate you. ;) If the quality of these pictures gets any better I might just start trying to lick the screen... lol! Too far?? Yeah.. I'm thinking just a little.. lol. But still. Look at all that freakin' yummy SUGAR-NESS!!
Croissant Bread Pudding with Nutella Cream...
Seriously Mr. Kelley?! I'm DIABETIC!
Why must you torture me so????!!! That's. just. MEAN!!
Burgundy Pasture Burger
1000 island, heirloom tomatoes, Tillamook Cheddar and Horseradish Pickles
A menu staple.. Reviewed by some Dallas area bloggers as one of the best in the city..
Over a week later... I decide it's finally time to post these pictures. :)
I'm not sure why it had taken me so long to post the pictures I took at last week's pre-season Cowboys vs. Chargers game.. but since I like to keep tabs on what Chad and I do for fun on his days off, I thought I'd back track a little bit and revisit our outing to Cowboys Stadium (on Sunday, August 21st .. for future reference of course).
It's always nice to get out and about during our Sundays together and thanks to my brother, and his season tickets (well, scratch that... thanks to my new nephew Andrew and my brother's inability to USE his Cowboys season tickets...lol..) Chad and I took advantage. And as everyone now knows, we didn't win that particular game..but we had a great time none-the-less. :) Thanks Omar.. I mean, Andrew ;)
What Jerry Jones buys for a bazillion dollars... an alien ship rising up from the ground.. ;)
The largest high definition video screen ever made, spanning 20 yard line to 20 yard line.
The interior is pretty impressive, I must say... Doesn't even feel like an alien ship... ;)
I can't imagine the heat those people on the field felt with those blasts..
12 hour days on his feet...moving, prepping, scheduling, managing, ordering, COOKING...making sure food goes out on time, piping hot, perfectly cooked, well seasoned, well dressed, just like you ordered it...making sure the line knows what they should be doing and how they need to be doing it...all while keeping a watchful eye that everything and everyONE is in sync to produce that perfect plate of yummy-ness.
If you've ever paid attention to how a successful restaurant kitchen is run, you'll know that besides the day-to-day chaos of trying to keep ALL of THAT in check... you still have to prepare for the NEXT great thing to bring in new customers. How My Chef has time to think of these off-the-wall, BUT TASTY menu items (chicharrones de pato, anyone??) for special beer dinners while running and managing the kitchen during day-to-day operations.. I'll never know... but he's doing it again. And this time, D Magazine's SideDish is helping spread the word. I've heard seats are still available. Get 'em while you can!
On Monday, Sept. 12 at 6 pm, Lauren Salazar, sensory specialist and educator for New Belgium Brewery, will be at Meddlesome Moth for a night of rare beers, delicious food pairings, and entertaining discourse on New Belgium’s rare Lips of Faith series of ales. Lauren has been with New Belgium for close to 15 years and has been instrumental in developing their Lips of Faith beer program, which focuses on beer experimentation, smaller batch limited releases, special barrel-aged releases, and a combination of old world brewing techniques meeting new world imagination.
Each course will be paired with a beer selection from her prized cellar and will include:
jump for the menu…
First course:
Pate de canard and chicharrones de pato (duck pate with crispy duck pork rinds) paired with Transatlantique Kreik, a spontaneously fermented Lambic ale made with Polish cherries
Second course:
Roasted beet salad with an almond gazpacho and white balsamic syrup, served alongside Biere de Mars
Third course:
Breast of Guinea fowl with curried potatoes, arugula puree, and dried mango chutney paired with Super Cru
Fourth course:
Wild California Sturgeon filet with tempura pineapple and a “cherry coke” glaze, served with Dunkel-weiss, a “grand cru dunkel-weiss”
Fifth course:
Pork belly confit with Cannellini beans and a rosemary pesto with roasted grape marmalade served with La Folie
Dessert
Sticky bun bread pudding served with an Abbey Grand Cru.
Tickets for the event are $85, which includes tax and gratuity, and can be purchased by calling 214-628-7900. Tickets are limited, and reservations are required.
Alright, so we all know I'm not a real chef. I'll leave that very fine distinction to my husband who has slaved in the kitchen for years thinking of new and exciting palate pleasers for the general public. I, on the other hand, am (most always), left to fend for myself when it comes to dinner-time selections and preparations (because of Chad's crazy restaurant schedule). Of course, as one would most certainly expect, during our time together I've learned new techniques, tried unusual things...basically I've broken down any food barriers I've ever had. But when it comes to what I'd like to eat for dinner each night, the choices are always simple. One pot wonders, and actually, on most days, an egg dish of some sort. Chad (and everyone who knows me well for that matter) thinks I'm insane for being able to eat the same thing.. day in and day out (if I had to, of course.. I DO change it up a bit, on occassion.. ;)
One of my go-to "recipes" while Chad's at work is this SUPER easy, Sweet and Tangy Chicken Salad. I wish I could tell you the actual AMOUNTS of each of these ingredients, but it really is all "to-taste"...and I just TASTE my way along.
Here's what you'll need though..
- Store Bought Rotisserie Chicken. (EASY PEASY already!;) (Torn into small bits with your hands)
- Mayonnaise ( I usually start with this first.. you'll want a light coating, not too heavy and wet)
- Sweet Relish (equal parts sweet & dill. I start with a little of each & add til I've gotten the taste I like)
- Dill Relish (because I like mine "tangy"...I'll add a bit of the dill juice at the end, but only if it needs it)
- Dried Cranberries (for that chewy sweetness...nothing beats it!)
- Salt & Pepper (I always leave this to the end and add, as needed)
- Low Carb (Wheat) Mission Tortillas (I like mine heated through..and yes, I know they aren't "REAL" tortillas..but I'm trying to watch my carbs...and these actually taste great!)
So... it's not fancy schmancy and all that jazz...but it sure is TASTY! :)
