After playing three straight games of flag football last
night, Ben and I are fairly sore. Our team of 2nd year medical
school students + Ben made it to the playoffs… which meant we had to continue
playing until we lost. Thankfully, we finally got to go home when a fresh young
group of Baylor College of Medicine first years out-ran and out-threw us (for
two reasons: 1) they are only first years so their brains are lighter, and 2)
because we were all delusional from lack of sugar or water for 4 hours…I mean really,
we were pretty punch drunk at this point). On a positive note, I am taking
Ben’s ability to play such an aggressive sport as flag football (real intense)
as yet another sign of his health. In fact, next time he brings up a random
illness he might have (tumor, diabetes, lymphoma), I will make sure to remind
him of the three or so touchdowns he made last night after sprinting down a
field in 50 degree weather.
Still on my mission to fatten him up though…
LAURA'S
AMAZING JALAPENO BEER BREAD
cheers |
yes, that much butter...and yes, it will most likely overflow |
winner |
3 cups all-purpose
flour
3 tsp.
baking powder
1 tsp.
salt
1/4 cups
sugar
1/4 cups
pickled jalapenos, chopped
1 cup
shredded cheddar cheese
12 oz.,
fluid beer (one can)*
1/2 cup
melted butter
Preheat
oven to 375 degrees. Measure and then sift the flour, baking powder, sugar and
salt into a mixing bowl. The sifting will improve the texture of the bread (so
do it!). Add the chopped jalapenos and cheddar cheese. Pour one can of beer
into the mixing bowl and mix until blended (I used Shiner because Mrs. Laura is
from Shiner, TX where the brewery stands). Pour mixture into a greased loaf
pan. Pour melted butter over mixture. This will seem like too much butter, but
do not remove any of it! Bake one hour or until golden brown. You might want to
put a pan under the loaf in case it over bakes the pan (and mine did…thank
goodness for that pan). Cool for 5-10 minutes. Remove from pan and cool an
additional 5-10 minutes. Slice and enjoy.
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