Killer Multi Meat Kabobs - Prepared by Barnabus - Oregon Coast Drifter Style

Our friend, the Oregon Coast Drifter, sent us some these pics of one of his latest personal creations. Excellent quality and presentation as we have come to expect from him. Barnabus tells us: "The chicken was teriyaki, the beef was t-bone and greek seasoned. The shrimps were med-large 16/lb count. The limes freakin rocked the whole show. During the last 10 minutes the kebabs(sic) were basted with melted butter and lime juice they were incredible."

Coffee Mug Chocolate Cake Recipe

Barnabus, our Oregon coast correspondant recently stumbled upon this recipe which he swears to us he actually invented himself app.10 years ago. We have no reason to doubt his claim. In an unrelated matter, Jake from the FPT test kitchens janitorial staff has told various staff members that he was the first person to freeze yogurt.

Coffee Mug Chocolate Cake:

1 coffee mug 4 T flour (plain flour, not self-rising) 4 T sugar 2 T baking cocoa 1 egg 3 T milk 3 T oil 3 T chocolate chips (optional) some nuts (optional) small splash vanilla

Add dry ingredients to mug, and mix well. Add egg and mix thoroughly. Pour in the milk and oil and mix well again. Add the chocolate chips (if using). Add the nuts (if using). Add the vanilla, and mix again.

Put mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don't be alarmed.

Whole Bird Theory:New InterpretationOf Chicken Meals

One of our west coast beach drifter correspondants sent us the following whole bird insights:

The pictures you see document a whole bird slow baked, stuffed with macaroni and cheese. This is a dish that goes back to my childhood, I was always a fussy eater. So I started stuffing cornish hens with mac-n-cheese. Nowadays it has evolved to a whole chicken. I use the family style mac-n-cheese with the cheese sauce pouch, as there is too much room for error when using a type that has the powder mix. Prepare the mac-n-cheese a bit al-dente, or slightly less than fully cooked.

I choose to elevate the open side of the bird, so that the juices collect in the breast portions. Preheat oven to 350 degrees. Rub the surface of the buird with olive oil, then sprinkle generously with season salt. Bake for 45 minutes with a loose foil tent over the whole thing. At 45 minutes, re-do the olive oil and season salt. Insert meat thermometer in thickest portion of breast, right to the bone. This will roast more slowly than a chicken normally prepared in the old school of thought.