Hayden and Reese were in town this weekend and I thought they might like to see the Global Hawk up close. They thought it was pretty cool. We drove by again on Sunday and it was gone.
Sunday, April 19, 2009
Friday, April 17, 2009
Global Hawk UAV
There was a Global Hawk UAV (RQ-4 I think) mock up on display at UND Aerospace today. I felt the need to check it out this afternoon. These things can fly for 36 hours and shoot missiles from 10,000 miles away.
Wednesday, April 15, 2009
On The Way Down
The Red River is on the way down. The second crest prediction has been canceled. So it looks like we don't have to worry about the flooding getting any worse. The flood gates downtown have been taken down and the Sorlie Bridge has been opened up. I decided to take a trip downtown over to East Grand Forks to check out the river and Cabelas.
The view from the opened flood wall looking at the Sorlie Bridge towards East Grand Forks
The Gateway into Grand Forks.
Monday, April 13, 2009
Peanut Butter Cup Surprise Cookies
Time for another recipe posting. Jo cooked up a batch of Peanut Butter Cup Surprise Cookies for Easter weekend.

You can find the original recipe and step by step instructions at:
http://annieseats.wordpress.com/2009/02/06/peanut-butter-cup-surprise-cookies/
You may want to have a cup of milk or coffee when you eat these.

The following is from Annieseats
Peanut Butter Cup Surprise Cookies
Yield: 24 cookies
Ingredients:
2 cups creamy peanut butter
2 cups sugar
2 eggs
24 mini Reeses peanut butter cups, unwrapped
mini marshmallows
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. sugar
2 tbsp. water
mini M&Ms
Directions:
Preheat the oven to 350 degrees F. Combine peanut butter, sugar and eggs in the bowl of a stand mixer. Beat until well combined. Divide the dough evenly between 24 wells of a mini-muffin pan (I usually have a bit left over, but do so to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13-15 minutes, until almost done. Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them. (This is important! I tried removing them while still slightly warm - not a good idea.)
Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper or aluminum foil. Place the chopped chocolate in a small bowl. Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens.
You can find the original recipe and step by step instructions at:
http://annieseats.wordpress.com/2009/02/06/peanut-butter-cup-surprise-cookies/
You may want to have a cup of milk or coffee when you eat these.
The following is from Annieseats
Peanut Butter Cup Surprise Cookies
Yield: 24 cookies
Ingredients:
2 cups creamy peanut butter
2 cups sugar
2 eggs
24 mini Reeses peanut butter cups, unwrapped
mini marshmallows
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tbsp. sugar
2 tbsp. water
mini M&Ms
Directions:
Preheat the oven to 350 degrees F. Combine peanut butter, sugar and eggs in the bowl of a stand mixer. Beat until well combined. Divide the dough evenly between 24 wells of a mini-muffin pan (I usually have a bit left over, but do so to leave room for the candy). Make an indentation in the center of each dough ball. Bake for 13-15 minutes, until almost done. Remove from the oven and press a peanut butter cup into the center of each cookie until it is flush with the top of the dough. Top each cookie with 3-4 mini marshmallows. Return the pan to the oven and bake 2-3 minutes more, until the marshmallows have puffed up. Transfer the pans to a wire cooling rack and allow the cookies to cool completely in the pan before removing them. (This is important! I tried removing them while still slightly warm - not a good idea.)
Once the cookies are completely cooled, transfer them to a wire rack over a sheet of wax paper or aluminum foil. Place the chopped chocolate in a small bowl. Bring the cream, sugar and water to a boil, then pour the liquid over the chocolate and let sit for 30 seconds. Gently whisk the mixture together until smooth. Leave the glaze to sit until it thickens a bit to your desired consistency, then drizzle over the tops of the cookies. Sprinkle with mini M&Ms before the glaze hardens.
Sunday, April 12, 2009
Water Over the Road
The River Runs North.
We left Grand Forks on Thursday after work. Here are some photos of Interstate 29 heading north. The amount of water is unbelievable. The Red River is 7-12 miles wide in some areas. All the photos are taken from the truck at 75mph.
The 1 mile from the Oslo exit.

The road into Oslo.


Water Water Every Where.

The Rest stop south of Drayton.


The 1 mile from the Oslo exit.
The road into Oslo.
Water Water Every Where.
The Rest stop south of Drayton.
Tuesday, April 07, 2009
Snow
Took a walk through University Park after work yesterday. There was also a geocache there that I had to find. Thought that I would post some snow pictures.
This is the water park. Still a bit cold!

No more skating ice, but that does not keep the kids at home. Check out the nice sculpture.

Some blue sky.

One of the few local bridges not flooded.

This is the water park. Still a bit cold!
No more skating ice, but that does not keep the kids at home. Check out the nice sculpture.
Some blue sky.
One of the few local bridges not flooded.
Monday, April 06, 2009
Up and Down.
The Red River is on the way down (46 feet), but it will be going back up this weekend. The cold weather has slowed the melt, but next week is going to be in the 50's so the Red River will shoot back up.
Eastside in front of Whiteys.

Eastside looking a flood wall in front of Whiteys.

The Demers flood gate.
Eastside in front of Whiteys.
Eastside looking a flood wall in front of Whiteys.
The Demers flood gate.
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