We interrupt the regularly scheduled unpacking with something fun!

I should have been unpacking, but my new kitchen was beckoning! It is INFINITELY more fun to cook in a fabulous kitchen -- I hereby encourage everyone to get one!

Justification for the packing distraction: I have AMAZING new neighbors and co-workers and needed to do something nice.

So I made mini apple pies (by "I" I mean "Chris and I and mostly Chris"). Aren't they adorable?
Download the cute packaging here. (I edited the box to exclude the Valentine's Day sentiment. If you need a copy, e-mail me at heywickstroms@gmail.com).

P.S. I'm BACK!
And with a vengeance.
Watch out world!

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Um, not to sound arrogant, but I TOLD YOU SO!

Remember how Becky's Picks recently awarded Ray's Hell Burgers 6/5 glorious stars?

And remember how I've personally converted (aka consumed burgers with) more than 50 people to it's deliciousness (not to mention the masses who tried the burgers on their own because of my recommendation, er, peer pressuring)?

I think we've uncovered two very famous readers of this blog, who obviously trust my expert opinion:
More on the Presidential luncheon here.

And for all you unbelievers, remember this incident the next time you see Becky's Picks!

Images via here, here and here.

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Dear Saturday Night Date,

I wanted to say thanks a bunch! It's been a while since we've seen each other and you are just as awesome as I remembered.

Actually, I'm going to be honest with you. I've been enjoying an e-mail thread from friends detailing their worst (most horrific) dating experiences. And there have been some wild stories (sorry to say you're reputation has been pretty much slayed in these exchanges).

The truth is, you really stink sometimes. Especially when you're blind. Those are THE WORST nights. Or when you're all about pity (from either party). Very few meals are worth enduring that inhumane level of awkwardness.

But when you involve a super hot husband (let me be more specific: my devilishly handsome husband) and not the grocery store, you're divine! When you include a visit to a cupcake shop and not Costco, you are ambrosia.

Speaking of cupcakes, Gerogetown Cupcakes were so so so good! And totally worth the 20-minute, rainy wait.
And this place was delicious, as usual. Maybe Ray's could become your official sponsor?
And even though we were among hundreds of 11-year-olds (one of whom was incessantly kicking the back of my seat), Monsters V. Aliens in 3D was really a treat. I loved BOB!
So thanks, Saturday Date. I can't wait until we spend time together again soon (do you mind if we forgo variety and opt for a carbon copy of this night from now on?).

xoxo,
Becky

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Scott's cuisine reigned supreme!

On Saturday night, Casa Wickstrom's very own Kitchen Stadium was home to an epic dessert battle. Four teams competed for the title of Iron Chef!

The dinner party/dessert competition was the ultimate culinary adventure. You should try it! Here's how:

1. Determine a theme for your Iron Chef battle
We served a light dinner (baked potatoes with a million toppings, retro sodas, green salad and warm bread), which was followed by the dessert battle.

We managed to incorporate the dinner into the festivities, though, by taking a cue from Top Chef. In a "Quickfire Challenge," each guest was tasked with creating their dinner by assembling a delectable and irresistible baked potato using the ingredients provided. Before consuming the masterpiece, the Chairwoman (moi) evaluated the creations on plating and originality. She (I) then named a winner who had the advantage of determining the order of contestants for Battle Dessert.

Toppings included greek yogurt/sour cream, fresh veggies, olive tapanade, green chili-cheese sauce, homemade chili, etc. My centerpiece was my utensil container (tied with a red grosgrain ribbon).

A blurry picture of the ever-gorgeous Kara, pre-battle.

Rachel chose asethetics over taste (and ate it as shown).

Harley gave a colorful description of his tater tower and broccoli gardens.

And Scott and Bethany worked together (though only one potato was a masterpiece).

Behold, Scott's "Quickfire Challenge"-winning spud.

2. Write a script!
I watched an entire episode of Iron Chef with my pause button at the ready to carefully record commentary from the show (Host Alton Brown has some serious zingers). I then chose a host (husbands love this!) and made him wear a bow tie (and this). The colorful commentary was especially fun during the actual battle.

E-mail me at heywickstroms@gmail.com for your very own copy of my script.

Sadly the fake mustache was forgotten in the final pre-party rush.

3. Assemble the secret ingredient(s)
Choosing ingredients was definitely fun! We provided a multitude of choices and access to anything in our kitchen. We also allowed guests to bring one secret weapon to incorporate into their dish. Contestants brought marshmallow fluff, chocolate bars, bacon (suck ups!) and peanut butter.

4. Organize the battlefield
We allowed chefs five minutes to check out the kitchen and ask questions before competing. I also labeled the cabinets which housed critical tools and ingredients for easy access.

5. Set ground rules
Each team was given a time limit of 20 minutes and did not see the secret ingredients until just before the battle began. Two teams then battled and presented one plated dish each, which was tasted and rated by secret ballot. Each judge (everyone who wasn't cooking) could award the teams up to 20 points: 10 points for taste, five points for plating and five points for originality in the use of the secret ingredient(s).

The two teams who battled second were not allowed to discuss stragegy with one another before competing.

At the end of the night, the points were tallied, averaged and an Iron Chef was named.

In the heat of battle.

A giant "sundae" with ice cream, half-baked brownies and cookie dough, homemade caramel, apples, white chocolate and a cherry. It was "artfully" presented in my punch bowl.

The "Chocolate Brick Road" with a berry/banana smoothie.

Krispie Kreme islands in paradise with chocolate-dipped popcorn and hand-mixed ice cream.

6. Details make it special
All of our chefs wore magic chefs hats (which made them cook better) and I kept my table setting simple -- graphic red and white checked dishes, tablecloth and napkins, and white serving dishes.

The ultimate trophy (a reproduction Oscar purchased at the Party Store) even sported a matching red checked apron (with the caption "Kiss the Chef").

Even Anderson loved the costumes! See, everyone likes to dress up.

In the end, it was Scott's cuisine that reigned supreme. He's the Iron Chef to beat:

Breakfast: a twinkie with whipped cream over a chocolate pancake and chocolate-dipped bacon (surprisingly delish!) and apple/pineapple "hashbrowns on the side."

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Becky's Picks: REALLY good eats

In spite of my current diet, I've made a practice of saving spare calories for one splurge per week. And since Chris and I discovered Ray's Hell Burger, deciding where to spend those precious calories has been a no-brainer.

(Chris claims he discovered this gem, but pay no attention. I'm the one who addicted him to NPR, where he heard about the heavenly burger shop. So you're welcome, Mr. Wickstrom. Glad I could be of service -- as usual).

Anyway, Ray's is tucked away in a strip mall of sorts...

...with no signage, aside from one printed sheet of paper.

This hole in the wall is where Chef Michael Landrum (owner of Ray's the Steaks) has mastered the ultimate burger. His 10 oz. monsters are grilled to perfection and can be adorned with toppings ranging from Vermont white cheddar and applewood smoked bacon to imported Brie to foi gras and truffle oil (which Chris tried last week). There's also a house-made "heck" sauce.

You won't miss the fries, especially after trying the homemade mac and cheese and perfectly fried balls of cheesy mashed potatoes. Soooooooo good.
Located at 1713 Wilson Boulevard in Arlington, you'll see the Wickstroms there on Friday(s), between 7 and 8:15 p.m. Who's joining us?

My (well, our) Rating: 6/5 glorious stars.

Images via here, here, here and here.

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Blame it on the diet...

I know I've already covered bacon this week (or did bacon cover me) (Since when is extra bacon a problem?!) (Also, is using back-to-back parenthetic sentences against some literary law?), but my new favorite food blog deserves your attention:
The site highlights outrageous culinary "creations" which often feature our beloved bacon.

Like BACON-wrapped meatloaf with a layer of mac and cheese:

And "BACON Poutine" - french fries topped with cheese curds, hard-boiled egg, BACON and a slathering of brown gravy.

Or BACON, egg and cheese burgers on a Krispie Kreme donut.

And in honor of my gorgeous sister-in-law (who has a soft-spot for turducken), there's turBACONucken: a chicken inside a duck inside a turkey, all wrapped in BACON.

Which bacon-y delight is tempting you to sacrifice your weekly caloric intake and overall heart and artery health in the name of deliciousness?

I'm leaning toward this (sorry BACON!):

More here.

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Woo hoo you're 32: How we kept it real on hot husband's birthday

My hot (SMOKIN' HOT) husband turned 32 yesterday. We celebrated with sushi, balloons, an ice cream cake, ice cream (yes both), blood orange soda (our fave), Yes Man (funny-ish) and clothes (unfortunately for Chris, I always seem to gift attire -- I guess I just give what I'd want to receive).

Without further ado, check out my gorgeous husband on his big day! He doesn't look a day over 25!

Presents in bed -- clearly I'm in need of more masculine and mature gift wrap!

Balloons (to counteract the Christmas decorations).
I made Chris an arrangement for his desk. He used it as a beard.

SUSHI! Super, super yummy (especially the crispy eel!)

Chris obviously hated it...

Modeling the new birthday shirt -- his true feelings bubbled to the surface.
Still so handsome!

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Halloween postmortem

Spooky mummy dogs, fresh brains and blood for dinner.
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