Any more a day can’t go by without one social media network changing things for the better. Every time I think I have one figured out, poof. Facebook makes it harder to see ‘pages’ feeds, google wen’t all time line on me, pinterest changed something (though, I can’t remember what, so it really must not have been that important) and twitter gave us three more characters. Well, #%!… I’m pretty sure our phones can flirt with people on Christian Farmer Mingle without us knowing it and my personal photos can be viewed by all on Picasa.
If you are still wondering the interwebs lost and alone, looking for more places to get up to date news about how I tried to get changed in a used porta-potty with a tick crawling dangerously close to the seat cover and a spider dangling near the exit handle and me pretty sure I was going to end up falling out, half naked, in front of a hundred strangers screaming random obscenities at nature, make sure to check out all the links below and follow me.
“Break it down for me, Kita!” Sure thing, I am all about shameless self promotion. 😉
Facebook: If you want the daily post, pic of the recipe and link – follow me here. I occasionally post random stuff that I find amusing too (and maybe took the cat joke a little too far last Christmas), but it’s the most filtered and easy access to what’s happening. PS. This post from TidyMom is great if you are wondering why you no longer see all the pages you follow in your news feed (because facebook is trying to make us ‘pages’ pay for your attention…).
Twitter: Unfiltered, unedited, inappropriate random thoughts and things I probably shouldn’t share on the internet if I am ‘building a brand’ (thank God I threw that dream out the window). Sometimes its comics, sometimes its biking, and if I remember, a daily link back to the site.
Pinterest: my inner girl, nerd, geek, dreamer, and fat kid all combine on pinterest. Everything from rocking high heals to bacon slathered in gravy. I have boards on office spcaes, puppies, clothes, and barbecue. So, if you are looking for random crap to pin forward – follow me here. (I often wonder what my family thinks of my random pins).
Instagram: the social network I am destine to share an adult rated photograph on some day. Not on purpose – never on purpose. But with all these darn buttons on my phone it’s bound to happen. Be gentle when it does.
Google +: my red headed step child of a social network. Someday I will get the hang of it, some day I will do more than post duplicate content on here. Some day I will understand why we have so many darned social networks….
Also, if you realllly want your daily dose of Pass the Sushi action, there is an email subscription box up above the menu bar (Never Miss A Bite!). Fill that out and posts will come directly to your inbox.
Ok, now that that PSA is over, on to the food!
Grilled Venison Kabobs with Romaine
adapted from Big Bob Gibsons BBQ Book
- 2 lbs venison roast, cut into 1 1/2″ cubes
- 3/4 cup low sodium soy sauce
- 3/4 cup vegetable oil
- 1/3 cup apple cider vinegar
- 3 tbs fresh grated ginger
- 1 tbs garlic salt
- 1/2 cup brown sugar
- 2 red pepper, cut into large 1″ pieces
- 2 green pepper, cut into large 1″ pieces
- 2 onion, cut into large 1″ pieces
- (mushrooms if you’re an awesome girlfriend and don’t forget them)
- 2 large heads romaine, sliced in half
- olive oil
- salt and pepper
In a large resealable bag, mix together the soy sauce, vegetable oil, apple cider vinegar, ginger, garlic salt and venison. Place in fridge and let marinate for 6 to 24 hours.
When ready to cook, preheat grill to high. Dream the venison. Thread the peppers, onions, and venison onto metal skewers (if using wood skewers, make sure to soak 30 minutes before grilling). Sprinkle the romaine with olive oil on all sides and season with salt and pepper.
Reduce heat to medium-low and carefully grease grates. Place kabobs on grate, close the lid, and cook for 9-12 minutes, turn once mid way through cooking. Grill the romaine for 5 minutes, or until brown and beginning to char, flipping once during cooking.
Serve romaine with kababs and peppercorn dressing.