Buzzard's Beat

Wednesday, October 29, 2014

Wordless Wednesday: Fall in the Flint Hills

No one will ever convince me of a prettier place in the fall than Kansas. Ever.


And what would my favorite season be without a little fall decorating?!

Halloween isn't complete without Edwin the Buzzard hanging out.

I had big aspirations for an elaborate pumpkin display - as you can see that didn't happen but we proudly support breast cancer fighters and research in this household!

What does fall look like around your place?

Until next time,
~ Buzzard !

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Friday, October 24, 2014

Fancy Feast at the Frobuzz House: Lobster Dinner with Zucchini Chips

Could I have put any more Fs in the title? Probably so.

Every once in awhile, the Ninja and I break our normal routine of pork chops, tacos, lasagna soup and repurposed beef roasts and have a real fancy meal. This time, it was lobster tails that I got 1/2 price at Dillon's on clearance ($5 for two 5 ounce lobster tails). Huzzah!

Last night's meal was definitely the most simple supper I have prepared in a long time -- broiled lobster tails, zucchini chips and better-than-the-real-deal Cheddar Bay Biscuits (my version).

I started by prepping and baking the zucchini chips. I got the recipe from this Zucchini Round Up site which hosts a plethora of zucchini recipes for those who have a ton in their freezer from a prolific summer garden. Three easy steps:
  • Slice zucchini (a little bit more narrow than 1/4 inch is best) and place on parchment paper lined baking sheet
    Sliced zucchinis ready for the oven
    Ready for the oven
  • Use pastry brush to apply EVOO (extra virgin olive oil) - sprinkle with kosher salt
sliced zucchinis ready for the oven
Maybe a bit too salty?
  • Bake at 225 F for 2 hours or until crispy.
Finished zucchini chips
Finished product - a bit dark on the edges but still devour-able!
As usual, I deviated from the recipe and this time it wasn't super successful. First off, I didn't brush the olive oil on, I sort of drizzled it. I barely remember to brush my hair every day so of course, I wasn't about to dig for the pastry brush to groom zucchini. Well, I should have because some chips got more EVOO than others. Secondly, I put way too much kosher salt on these bad boys. The Ninja loves salt and even he thought they were too salty at the end. So, season wisely because they will shrink and then your salt amount sort of doubles. Lastly, I had to use the oven for the cheese biscuits so I cranked it up to 400 for the last 30 minutes of baking and sort of *cough burntsomeofthechips cough* so I highly suggest either baking your bread beforehand or doing the chips earlier in the evening.

Despite all my flubs, they turned out pretty well and it's definitely a recipe I will make again!

Moving on to the protein on the plate - the lobster tails were so easy to make they only really warrant a short paragraph.
  • Cut shell off of tail
  • Drizzle EVOO on tail
  • Season with lemon pepper
  • Broil for 10 minutes
Prepped lobster with olive oil and lemon pepper
Easy prep work - the hardest part was cutting off the shell!
Serve with heavenly cheddar biscuits, zucchini chips (or side of your choice) and enjoy!

Lobster tails and imposter Red Lobster cheese biscuits
A whole plate of delicious for a fraction of the cost of a Red Lobster dinner
There you have it - a unique meal that was affordable and delicious! What are your favorite simple supper recipes?

Until next time,
~ Buzzard ~

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Thursday, October 16, 2014

World Food Day 2014 - #wfd2014

Today is World Food Day and the theme is Family Farmers: Feeding the World, Caring for the Earth. Well ain't that the truth?!

Did you know that worldwide, family farmers account for 500 million farms (97% of US farms and ranches are family owned and operated)?! That is a load of families investing their time, passion and energy into feeding the world and making sure that the land can sustain the next generation.

Some other cool nuggets of information about family farming around the world:
  • Family owned farms are responsible for at least 56% of agriculture production worldwide
  • Family farms are the main source of rice production - especially in Asia (although rice is grown here in the US in states like Texas, California and Arkansas).
  • Family farmers in the US produce 84% of all produce.
  • Farmers and ranchers work everyday, worldwide, to sustain the land and natural resources for the next generation.
You can read more about World Food Day efforts to feed the world and end world hunger by looking at this inforgraphic or visiting

Family farmers play a crucial role in feeding the world and caring for the earth
Photo courtesy FAO

How are you celebrating World Food Day? Are you taking a farm tour? Are you going to #toastafarmer when you drink milk at supper tonight?

Until next time,
~ Buzzard ~

The thoughts and opinions of this blog post strictly represent that of Brandi Buzzard Frobose and are NOT representative of any other entity or organization.

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