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Rockin' The Retired Life
In this solo episode, Pete shares his experiences from a delightful family outing, discusses his involvement with a top local Lehigh Valley cover band, and offers a recipe for perfectly roasted broccoli. He also makes a couple of drink recommendations and shares one of his favorite authors with you.
Roasted Broccoli:
1) Fill a gallon freezer bag with cleaned and trimmed (those long, big stems) broccoli
2) Add two healthy pinches of coarse salt, one on each side of the bag. Try to spread it out.
3) Grind black pepper on each side of the bag, from the bottom to the top, as best you can. Don't overdo it.
4) Sprinkle in about two tablespoons of grated pecorino romano cheese on each side of the bag, spreading it from the bottom to the top of each side.
5) Sprinkle in a healthy amount of dried minced garlic on each side of the bag, from bottom to top. Guessing about a tablespoon on each side.
6) Drizzle in a healthy amount of EVOO on both sides of the bag, from bottom to top, ensuring you get SOME oil on all of the broccoli.
7) Seal the bag with as much air in it as you can and shake it vigorously while turning and flipping it. The goal is to disperse all of the ingredients the best that you can. I usually do this for about one minute.
8) Put the broccoli in the fridge to marinate for at least an hour, preferably two hours.
9) When you're ready to roast it, dump it onto a medium-large baking tray, separate florets by hand and make sure they are facing up, not down into the pan. Preheat oven to 400 F. Roast for 18 minutes, turning tray 180 degrees after 9 minutes to ensure even roasting.
French Martini:
Place some ice in a shaker.
Add 1 oz. of Chambord Black Raspberry liquor
Add 1 oz. of your favorite vodka
Add 2 oz. of unsweetened pineapple juice (from a can), or you can use fresh if you like.
Shake thoroughly, and strain into a martini glass,
David Thorne: https://27bslash6.com/
Theme music for Pete's Pub is "Hard Fought Victory" by Chris Martyn and Geoff Harvey at www.purple-planet.com
Please consider donating to Al Otro Lado, who provides legal assistance and humanitarian aid to refugees, deportees and other migrants trapped at the US-MX border. Donate at alotrolado.org/letsdosomething
You can contact Pete at peter dot kemmerer at gmail dot com with comments, questions, or if you'd like to be a guest on an upcoming podcast.
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By Peter KemmererIn this solo episode, Pete shares his experiences from a delightful family outing, discusses his involvement with a top local Lehigh Valley cover band, and offers a recipe for perfectly roasted broccoli. He also makes a couple of drink recommendations and shares one of his favorite authors with you.
Roasted Broccoli:
1) Fill a gallon freezer bag with cleaned and trimmed (those long, big stems) broccoli
2) Add two healthy pinches of coarse salt, one on each side of the bag. Try to spread it out.
3) Grind black pepper on each side of the bag, from the bottom to the top, as best you can. Don't overdo it.
4) Sprinkle in about two tablespoons of grated pecorino romano cheese on each side of the bag, spreading it from the bottom to the top of each side.
5) Sprinkle in a healthy amount of dried minced garlic on each side of the bag, from bottom to top. Guessing about a tablespoon on each side.
6) Drizzle in a healthy amount of EVOO on both sides of the bag, from bottom to top, ensuring you get SOME oil on all of the broccoli.
7) Seal the bag with as much air in it as you can and shake it vigorously while turning and flipping it. The goal is to disperse all of the ingredients the best that you can. I usually do this for about one minute.
8) Put the broccoli in the fridge to marinate for at least an hour, preferably two hours.
9) When you're ready to roast it, dump it onto a medium-large baking tray, separate florets by hand and make sure they are facing up, not down into the pan. Preheat oven to 400 F. Roast for 18 minutes, turning tray 180 degrees after 9 minutes to ensure even roasting.
French Martini:
Place some ice in a shaker.
Add 1 oz. of Chambord Black Raspberry liquor
Add 1 oz. of your favorite vodka
Add 2 oz. of unsweetened pineapple juice (from a can), or you can use fresh if you like.
Shake thoroughly, and strain into a martini glass,
David Thorne: https://27bslash6.com/
Theme music for Pete's Pub is "Hard Fought Victory" by Chris Martyn and Geoff Harvey at www.purple-planet.com
Please consider donating to Al Otro Lado, who provides legal assistance and humanitarian aid to refugees, deportees and other migrants trapped at the US-MX border. Donate at alotrolado.org/letsdosomething
You can contact Pete at peter dot kemmerer at gmail dot com with comments, questions, or if you'd like to be a guest on an upcoming podcast.