Elk Burgers (with avocado and bacon)

Elk Burger | We Should Be Fat

Elk Burger | We Should Be Fat

So, like a year ago we made elk burgers. And I took a bunch of shitty cell phone pictures (dumb) and I never wrote about it (more dumb).

I don’t eat a lot of meat. But when your friend provides you with elk meat (from a hunting trip – the best way to get meat), you make burgers because when are you going to get elk again? It’s not that common in San Diego.

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The Perfect Crime

Indeed it is.
As far as sessionable (you can drink a ton if it) goes this saison / farmhouse ale totally fits the bill. It comes in at a respectable 6.8% ABV but it won’t knock you for a loop. The brew pours easily with minimal head; so if you’re the kind of person that absolutely despises heady beer then this is the beer for you. It has a very smooth feel to it with an earthy flavor that has just a hint of fruit at the tip and a smokey finish.

Being a collaboration between Stone, Evil Twin, and Stillwater I was expecting it to really knock my socks off. Don’t get me wrong, it was good…just not OMG amazing. It did however go very well with the Breezeway Burger I whipped together for lunch :)

Flavor Country.
I upped the ante on the burger and went with grass fed beef. There was an obvious difference in the flavor with this higher quality of meat. After this beer and hefty meat creation I was pretty stuffed. A pleasant nap was had :)

If I had to give this beer a rating (which I guess i’m doing now?) I’d give it a 3.75 out of 5. Definitely give it a shot if you come across it…but don’t go out of your way to get it.

Oatmeal Banana Muffins

These oatmeal banana muffins just sound disgusting to Mr. WSBF because he’s not a huge fan of oatmeal and actively despises bananas. But I LOVE them! And I was so skeptical because they use no flour and so few ingredients I thought for sure they’d be boring. But they’re so not. And they’re so easy!
2 bananas (preferably very ripe)
2 1/2 cups oatmeal
1/2 cup sugar (this could easily be reduced)
1/3 cup apple sauce
2 eggs
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Mix all of the ingredients together and scoop into cupcake papers. I usually fill them pretty full because I like overflowing cupcakes and muffins, but you’re supposed to fill them 2/3 of the way.
Bake for 15-20 minutes at 400 degrees. My toothpick came out perfectly clean after around 18 minutes.
Let them cool a tad and enjoy!
I’m so happy to have found an easy to make, healthy, gluten-free breakfast recipe. Two of these kept me from thinking about food until lunch. OK, that’s a lie. I’m never not thinking about food… But I was satisfied.
Total Cost: ~$3 (makes 12-15)
Total Time: 20-25 minutes



No no…not the Kevin Smith movie of the same name. The Beer. It’s a rare post from Mr. WeShouldBeFat

Welcome to flavor country.
It seemed a bit of a shame that there hasn’t been a dedicated beer post yet. I probably drink more different types of beer than I eat different kinds of food. Anywho, on to this delicious beer. You can check out its beer advocate score if you care about that sort of thing, but you can trust me when I say it’s good.

There is a smooth taste throughout when drinking this stuff. Pour it into a glass to get the full experience. Dogma has a great mix of smells that waft over you as you drink it. To put it in *non fancy beer* terms, it smells like nature. You’ll get a faint honey taste at the start and a smooth hoppiness through to the finish. I was worried that all the ingredients would lead to a flavor that was overwhelming; I was pleasantly surprised to find that I was only whelmed by its flavor instead.

Don’t tell Ballast Point I used their glass…
This is one of the better beers I’ve tried. Lately there seems to be a trend of beers trying to smack you in the face with hops. Dogma let’s you enjoy its hops alongside a spicy, earthy taste that will prove a pleasant experience.

I totally don’t remember what I was eating while I drank this… it was probably our Nachos. I’ll let the lady correct me below if I’m wrong on that one.

~ Cheers!

Snickerdoodle Rolo Cookies

Yes, that’s right. Snickerdoodles, with rolos. Baked right inside.
Unfortunately I do not have any decent after photos. Or any after photos where the cookies are right side up and not packaged in tupperware.
Use your favorite snickerdoodle recipe (I looked up a bunch online since this was my first snickerdoodle recipe) and buy a package of mini rolos to stick in the middle. This is important.
Make sure the dough is big enough to wrap around the rolo so it’s completely in the middle.
Roll ‘em in cinnamon and sugar! Once you bake you’ll have lovely snickerdoodles on the outside and gooey caramel and chocolate on the inside. 
Snickerdoodle rolo cookies really are decadent. I made these way back for work for Christmas (along with no-fail chocolate chip cookies) and they were very well loved.
I made a lot…
10/10, would bake again. Although you do have to turn them upside down to cool if the bottom of the cookie has some of the rolo sticking out, otherwise you’ll be scraping hardened caramel off your cooling rack.
Total Cost: ~$10 (should be less, if you have most of the cookie ingredients already)
Total Time: 1 hour to bake several batches

Note: In this particular post, the photos are courtesy of my phone, which, while awesome and pretty decent at playing camera, is no match for Rich’s actual camera. So if the pics look like cell phone pics, it’s ’cause they are.