Last week Kelly, Aaron and I did a 3 day cleanse. It’s one I did before Thanksgiving last year, and I actually like it. Aaron lost 9 pounds even after completely cheating the last day and eating a reuben and a flatbread pizza for dinner. For reference, we were supposed to be eating green beans.
Then the long weekend completely reversed any progress made by eating my face off with all the summer foods.
Our MDW included our first trip to the pool, where I learned that expiration dates on sunscreen are real.
Luckily I had different sunscreen on my face, but now I feel slightly guilty for laughing at the dermatology resident when she asked me if I always wear long sleeves and a hat every time I’m in the sun. Ummm, no. Because I’m a normal human. Who wears sunscreen.
Soon after this picture was taken, the boys decided to ruin any photo ops for our planned date night on the town by shaving disgusting mustaches.
They thought it was funny to tell everyone that they had just graduated from “trooper school.” Kelly and I felt this was insulting to law enforcement officials everywhere.
The following day we grilled burgers and had bean dip and it was wonderful. I decided to make these onion rings at the last minute and now I will probably make them at least once a week.
Beer Battered Onion Rings
2 yellow onions, sliced in 1/2 inch rounds
1 1/2-2 cups all purpose flour
1/2 tsp pepper
1 tsp garlic powder
1 tsp sea salt
12 oz beer- you can use anything but preferably something a little darker
Heat a few inches of canola oil in a sauce pan.
While the oil is heating, whisk together the dry ingredients. Feel free to add more seasonings here- I was just trying to keep it simple. Slowly pour in the beer and whisk until combined and smooth.
Toss the onions in the batter. Make sure you’ve got a thin coating, and drop them in the oil a few at a time. You don’t want too many because you don’t want them to stick together or drop the oil temp.
By the way, I am not a master fryer. Giada and her Nutella-filled wontons would probably die over the fact that I don’t even have a thermometer for frying. But it was really fine. No fires in the kitchen. Just make sure you use canola or peanut oil- something with a high smoke point.
If you’re not sure about your oil temp, just drop in a tiny bit of the batter and see how it reacts. Mine took me 2-3 minutes per side to get golden, and then I flipped them.
As soon as you pull them out of the oil, place them on a tray or in a basket lined with paper towels, and SALT LIBERALLY. This has to happen right after they fry so that the salt sticks to the batter.
These can be served on their own as a side dish, or as a burger topping. Our crowd did both. The GS said they were the best onion rings he’s ever had.
So I ended up making another batch last night.
The first night I used a Sam Adams Boston Ale, and last night I used a rogue Brewer’s Art Resurrection that has been in our fridge for months. Sounds appetizing, right? They were all delicious.
Now I just need to find a cleanse that includes onion rings and beer!