my talented family: part 1

Featured today: My youngest brother Kevin Herig.  You know him as the singer/songwriter of Asper Kourt.  You know him from swim lessons (if you need lessons for your kiddos this summer give him a call). From here on out you will also know him for his latest awesome venture-

ROCK 101

(open website on any browser but Mozilla)

Looking for something fun for your kids to do this summer?  Check it out!  Session 1 is well underway and everyone is having so much fun!  There will be 3 more 2 week sessions to choose from- all located in the Northeast Heights at St. Stephens United Methodist Church.
MUSIC EDUCATION WORKSHOPS BY SOME OF NEW MEXICO’S FINEST MUSICIANS. FORM YOUR OWN BAND AND PERFORM A LIVE CONCERT. GUEST BAND PERFORMANCES. GROUP AND PRIVATE INSTRUCTIONS, SNACKS, GAMES, AND MENTORSHIP. Sounds like a hit to me!  Wish I could go 🙂

You in?

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What Would Brian Boitano Make?

Hello Blogworld . . . this is Kurt again! So, Asper Kourt’s network television debut will be airing this coming Sunday (May 2nd) at 11:00a.m. MST on The Food Network’s ‘What Would Brian Boitano Make?’. If you’ve never seen the show, it’s pretty entertaining. It seems that sometimes cooking is a secondary thought to the ‘adventures’ that Brian goes on (like his nephew’s band crashing at his ‘pad’ . . . :-D) but the recipes he cooked for our show were very good so you should give them a try! Here is a snip-its from his section of The Food Network website with a description of our episode.  Also, Asper Kourt made the video at the top . . . it’s a good recap of what we did over that weekend in San Fran and has some spoilers in it . . .

Don’t forget to tune in this coming Sunday at 11:00a.m. to The Food Network!!! (Ch. 69 for all you Comcast-er’s)

 


Vegas Update

Kev with his $100 chip after playing roulette . . . Kurt with his $25 chip! 🙂

Walking to Treasure Island after dinner in Paris!

Partying down the strip!

Firefly Bar in downtown Vegas!

Kurt & Mitch watching the Freemont Street show.

Picture time with newly made friends at the Mandalay Bay tram station!

Mink coats at the Minus 5 Lounge!!

Morning after breakfast at the Hash House . . . so much food!

Lounging by the pool at Treasure Island!

Our view for most of Saturday afternoon . . . 🙂

Trying to get ready for Cirque du Soleil!

A GREAT trip to Vegas for Kev's 21st birthday!!


March 26, 1989

Happy 21st Uncle Kev!  We were so excited to FINALLY initiate our baby brother into the 21 club!  Wow- makes me feel really old… Here are a few pictures from the before (Vegas that is) party!  Tugger took all his guys to Las Vegas for the weekend to really ring in the 22 year… we are all anxiously awaiting those pictures and hoping they are family friendly enough to post!

Kev and Mom

Kay, Kev, Ava and Bernie

Awww…

Kev’s birthday cake request was for something resembling the old ‘dirt and worms’ dessert… anyone remember that one from like first grade?  Chocolate pudding, worms, whipped cream and oreo crumbs???

Kev didn’t really think through the whole blow as hard as you can to get all of your candles out… the table and photographer (me) were covered in those cookie crumbs 🙂

I wasn’t sure if everyone would be as enthusiastic about the gummy worm part of the pie as KT, so they just  hung out on top 🙂

When it comes to dessert I have a really hard time not improvising— so here’s my (grown-up) version of ‘dirt and worms’:

Wormy Pie

  • 1 package (8 oz) mini oreos, crushed
  • ½ sleeve graham crackers, crushed (set aside one ½ to one cup of the cookie crumbs to top pie with)
  • 5 tablespoons unsalted butter, melted

Preheat oven to 350 degrees F.

Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a greased 9-inch pie pan. Bake in oven for 10 minutes. Let cool.

Layer 1

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1 cup frozen whipped topping, thawed (save the rest of the container to top the pie with)

In a bowl, beat cream cheese and confectioners’ sugar and cocoa until smooth. Fold in 1 cup whipped topping. Spread over crust. Put in fridge to set while you make the next layer.

Layer 2

  • 2 cups cold milk
  • 2 package (3.9 ounces each) instant chocolate pudding mix

In another bowl, whisk milk and pudding mix for 2 minutes. Spoon over cream cheese layer. Refrigerate for 15 minutes or until set.

Layer 3

(I think for next time I would do this layer closer to the crust- maybe after the cream cheese layer- because it sets up much firmer than the pudding)

  • 1 bar (4 oz) dark chocolate -I used Dove
  • Equal amount of Heavy Whipping Cream (about a third cup)

Put cream in a microwave safe glass bowl and heat on high for 2-3 minutes, until just about to boil.

Put chocolate in a medium sized glass bowl and pour hot cream over.

Let sit for a minute or two then stir until completely smooth.

Just freeze the ganache for a few hours until very firm, then whip in your electric mixer, about 5 minutes, until fluffy. Be careful not to over-whip the ganache, however, or you’ll end up with chocolate butter!

Refrigerate until set.

Layer 4

Spread remaining whipped topping over entire pie

Top with reserved cookie crumbs and (if you are making this for a child) Gummy Worms!


Asper Kourt in San Franscisco

San Francisco Bay

I hope no one minds, but I have taken over Dani’s blogspot for one post to share Asper Kourt’s trip to San Francisco last week. It’s my first blog attempt so you all can just keep your constructive criticisms to yourself . . . 🙂

So, as a band, this has been on our radar for about the last year! I think I remember the first time our lead guitarist, Nate Boitano, said that his uncle (Brian Boitano) might like to have us on his new cooking show (on the FOOD NETWORK!) sometime. We were all  really hoping that it would work out  but, being  fairly used to big things like this never coming to fruition we tried not to get our hopes up.  Much to our surprise and excitement, during a show in Angel Fire about a month ago, Nate received an email from Uncle B asking if we were available to shoot an episode of his show in early March! Ummm, SHYEAHH!!!! Nate worked out all the details and we flew out to San Fran to film the last episode of the 2nd season of The Food Network’s “What Would Brian Boitano Make?” I’m sure this goes without saying but we had such a blast. We were picked up in a limo from the airport and the first class service never stopped the whole trip. Aside from getting to film the episode for the show, we all got our own hotel rooms, we got to go see a great band, Barcelona, perform at Slim’s, and we all got to shoot the breeze with the 1988 Olympic Men’s Figure Skating Gold Medal Winner. We all agreed that the Friday we spent in San Fran shooting the episode was the best day, as a band, we had ever had! Here are some pics for all the things we got to do:

Flying out to San Fran!

Ben and Jerry's at Haight and Ashbury

"What Would Brain Boitano Make?"

Tomato Jam Combined with Italian Chicken!

Instead of Abbey Road, this is Polk St.

Barcelona Performing at Slim's!

That's a Wrap!