Archive for November, 2013

Beat Virginia DWI Due to the Time

By From http://www.andrewflusche.com • Nov 20th, 2013 • Category: Blog Entries.Local

Video Transcription Hello my name is Andrew Flusche. I’m a Virginia traffic and DUI attorney. You might can beat your Virginia DUI solely based on time. If you’re arrested for DUI and then submit to a breath or blood sample, in order to use the certificate of analysis against you in the court, the Commonwealth […]


Turkey Cookies!

By From http://www.pointsinmylife.com/ • Nov 19th, 2013 • Category: Blog Entries.Local

Happy Thanksgiving!I just happened to come across an adorable picture on Pinterest of something very similar to these and just had to give it a try. How delightfully easy this is! Perfect little dessert your children will love helping you make for Than…


An Oasis of Sunshine For Shooting

By From http://www.musingsoverapint.com/ • Nov 19th, 2013 • Category: Blog Entries.Local

As I headed west on Sunday morning for the November North Mountain Practical Shooters match I was wondering if I’d be able to find the targets once I arrived. The fog was dense, making driving difficult. As I crossed the mountains, suddenly the sky cle…


Arrogant Bastard Lineup

By From http://www.musingsoverapint.com/ • Nov 18th, 2013 • Category: Blog Entries.Local

Surprisingly, this isn’t a post about the 0bama administration, although I have little trouble applying the label to the current leadership in Washington. No, we’re talking about this flight of Stone Brewing Company Arrogant Bastard varieties I enjoyed…


Beat Virginia Reckless Driving with Paperwork

By From http://www.andrewflusche.com • Nov 18th, 2013 • Category: Blog Entries.Local

Video Transcription Hello. My name is Andrew Flusche. I’m a Virginia traffic attorney. You might can beat your Virginia reckless driving case solely based on paperwork. If you’re charged with reckless driving by speed in Virginia, the officer has to prove that his equipment was calibrated and accurate within the past six months from the […]


We love a good success story – Daniel & Penny’s Story

By From http://fredericksburgrealestateblog.com • Nov 17th, 2013 • Category: Blog Entries.Local, RealEstate.Local

We love a good success story!  This is Daniel and Penny’s story. Daniel and Penny had owned their home for nine years and now found themselves in a situation where they needed to relocate south.  Timing was critical for them and they were referred to us by their friends Melissa and Cody.  Their fears were […]


Ken’s Chili

By From https://blog.yagelski.com/ • Nov 16th, 2013 • Category: Blog Entries.Local

Everyone likes their chili differently, and I am no exception. Here is a recipe that I have fine-tuned over many years for an easy-to-prepare, delicious chili. I seldom hear any complaints from my guests. I use a slow-cooker. It’s easy and the slo…


Ken’s Chili

By From http://blog.yagelski.com/ • Nov 16th, 2013 • Category: Blog Entries.Local

Everyone likes their chili differently, and I am no exception. Here is a recipe that I have fine-tuned over many years for an easy to prepare, delicious chili. I seldom hear any complaints from my guests. 

I use a slow-cooker. It’s easy and the slow cooking makes certain that you don’t impart a burnt flavor. I also like how the slow cooking breaks down the ground beef into very fine, tender pieces. My favorite model has a low setting for 8-10 hours. I will often start the process in the late evening and allow it to cook over night. 
The recipe easily scales-up for the amount of chili that you want. Each pound of ground beef makes about four servings. The exact amount of each of these ingredients is approximate. Don’t get hung-up on being precise. It’s cooking for goodness sake, have some fun in the kitchen! 
Ingredients: 
For EACH pound of ground beef you will need… 
1 Tsp garlic seasoning, or diced garlic. 
1 Tsp onion seasoning, or diced onion. 
1 – 12 oz bottle of beer. I prefer Sam Adams Boston Lager for cooking. Your choice. However, the darker the beer, the more of the yeast and hops flavor you will enjoy in the chili. 
2 – 14.5 oz cans of diced tomatoes. Your choice on type: plain or with peppers, onions, etc. Feel free to dice your own; I’m too lazy. 
1 – 10 oz can of tomato soup. Plain old Campbell’s Tomato Soup. Chili seasoning. Your choice here. I am not too proud to simply use a pre-packaged chili mix most of the time. Brand is not important. I do not like my chili spicy hot… only spicy flavorful. If you have a concoction of pepper and spices that works for you, use it. It’s the other things I use in this recipe that give this chili its special flavor. 
4 Tbsp flour. Corn flour is best (NOT corn meal), but regular white flour is fine too. 
4 Tbsp brown sugar. 
Milk chocolate (to taste). Not semi-sweet or dark chocolate, but MILK chocolate. I use about 2 Tbsp. 
– or – 
Grape jelly (to taste). I use about 2 Tbsp. 
Salt (to taste) 
Black pepper (to taste) 
Instructions: 
– Turn the slow cooker on low. 
– Place the fresh / thawed ground beef in the slow cooker and use a wooden spoon to break up and loosen the meat. 
– Add the garlic and onion (seasoning or fresh), beer, diced tomatoes, tomato soup, and chili seasoning of choice. 
– Stir completely and thoroughly. 
– Cover and allow to cook. It does not hurt to uncover and stir occasionally, but it is not necessary if your slow cooker is on a low setting. 
– After 6 to 8 hours 
– Turn off the slow cooker. 
– Uncover and BEFORE stirring, ladle-off any surface oil. This step may not be necessary depending upon the ground beef. Some has less fat than others. 
– Stir thoroughly. 
– Lightly spread the flour on top, and stir into the chili. The flour adds both taste and texture. You may use more or less to your taste. 
– Lightly spread the brown sugar on top, and stir into the chili. You may use more or less to your taste.
– Add the milk chocolate – or – grape jelly, and stir into the chili. Do not use both. Each one provides a unique flavor, but I do not think that they go well together in the chili. Experiment and choose the one that you like best. 
– Do not add the brown sugar and milk chocolate / grape jelly until the long slow cooking process is complete. If you add it at the beginning, the sugar is likely to burn on the bottom of the slow cooker and leave you with a bitter flavor. 
– Salt and pepper to taste. I wait for this step to the very end as the need for salt will depend upon your other ingredients. Extra salt may not be needed for your taste. Don’t over-salt early, as it’s very hard to undo later. 
Serving: 
Notice there are NO BEANS. Sorry, but chili was not meant to have beans. Since some people like beans with their chili, I will prepare them separately so that they can be added by choice. Everyone in the family likes to be creative when eating their chili. I like mine on a bed of corn chips, topped with shredded cheese and sour cream. The kids like a bed of pasta (your choice) or saltines. Diced onion or jalapeños are good on top as well. There is no right or wrong way to serve chili at our house. 
Enjoy!

Ken’s Chili

By From http://blog.yagelski.com/ • Nov 16th, 2013 • Category: Blog Entries.Local

Everyone likes their chili differently, and I am no exception. Here is a recipe that I have fine-tuned over many years for an easy to prepare, delicious chili. I seldom hear any complaints from my guests. 

I use a slow-cooker. It’s easy and the slow cooking makes certain that you don’t impart a burnt flavor. I also like how the slow cooking breaks down the ground beef into very fine, tender pieces. My favorite model has a low setting for 8-10 hours. I will often start the process in the late evening and allow it to cook over night. 
The recipe easily scales-up for the amount of chili that you want. Each pound of ground beef makes about four servings. The exact amount of each of these ingredients is approximate. Don’t get hung-up on being precise. It’s cooking for goodness sake, have some fun in the kitchen! 
Ingredients: 
For EACH pound of ground beef you will need… 
1 Tsp garlic seasoning, or diced garlic. 
1 Tsp onion seasoning, or diced onion. 
1 – 12 oz bottle of beer. I prefer Sam Adams Boston Lager for cooking. Your choice. However, the darker the beer, the more of the yeast and hops flavor you will enjoy in the chili. 
2 – 14.5 oz cans of diced tomatoes. Your choice on type: plain or with peppers, onions, etc. Feel free to dice your own; I’m too lazy. 
1 – 10 oz can of tomato soup. Plain old Campbell’s Tomato Soup. Chili seasoning. Your choice here. I am not too proud to simply use a pre-packaged chili mix most of the time. Brand is not important. I do not like my chili spicy hot… only spicy flavorful. If you have a concoction of pepper and spices that works for you, use it. It’s the other things I use in this recipe that give this chili its special flavor. 
4 Tbsp flour. Corn flour is best (NOT corn meal), but regular white flour is fine too. 
4 Tbsp brown sugar. 
Milk chocolate (to taste). Not semi-sweet or dark chocolate, but MILK chocolate. I use about 2 Tbsp. 
– or – 
Grape jelly (to taste). I use about 2 Tbsp. 
Salt (to taste) 
Black pepper (to taste) 
Instructions: 
– Turn the slow cooker on low. 
– Place the fresh / thawed ground beef in the slow cooker and use a wooden spoon to break up and loosen the meat. 
– Add the garlic and onion (seasoning or fresh), beer, diced tomatoes, tomato soup, and chili seasoning of choice. 
– Stir completely and thoroughly. 
– Cover and allow to cook. It does not hurt to uncover and stir occasionally, but it is not necessary if your slow cooker is on a low setting. 
– After 6 to 8 hours 
– Turn off the slow cooker. 
– Uncover and BEFORE stirring, ladle-off any surface oil. This step may not be necessary depending upon the ground beef. Some has less fat than others. 
– Stir thoroughly. 
– Lightly spread the flour on top, and stir into the chili. The flour adds both taste and texture. You may use more or less to your taste. 
– Lightly spread the brown sugar on top, and stir into the chili. You may use more or less to your taste.
– Add the milk chocolate – or – grape jelly, and stir into the chili. Do not use both. Each one provides a unique flavor, but I do not think that they go well together in the chili. Experiment and choose the one that you like best. 
– Do not add the brown sugar and milk chocolate / grape jelly until the long slow cooking process is complete. If you add it at the beginning, the sugar is likely to burn on the bottom of the slow cooker and leave you with a bitter flavor. 
– Salt and pepper to taste. I wait for this step to the very end as the need for salt will depend upon your other ingredients. Extra salt may not be needed for your taste. Don’t over-salt early, as it’s very hard to undo later. 
Serving: 
Notice there are NO BEANS. Sorry, but chili was not meant to have beans. Since some people like beans with their chili, I will prepare them separately so that they can be added by choice. Everyone in the family likes to be creative when eating their chili. I like mine on a bed of corn chips, topped with shredded cheese and sour cream. The kids like a bed of pasta (your choice) or saltines. Diced onion or jalapeños are good on top as well. There is no right or wrong way to serve chili at our house. 
Enjoy!

Ken’s Chili

By From http://blog.yagelski.com/ • Nov 16th, 2013 • Category: Blog Entries.Local

Everyone likes their chili differently, and I am no exception. Here is a recipe that I have fine-tuned over many years for an easy to prepare, delicious chili. I seldom hear any complaints from my guests. I use a slow-cooker. It’s easy and the slo…


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