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My daughter is growing up too fast!

It seemed just like yesterday my little girl Nicole would rock out to White Zombie with a sippy cup in one hand a cookie in the other in her car seat as we travelled down the mountain into Denver to run errands. Now she is growing up to become a very smart, beautiful young lady. She is entering her senior ... Read More »

Perfect Pan Steak

• First, ask your butcher for a 3.3-pound well-marbled bone-in ribeye in vacuum packaging. The bone is important, because it helps to keeps the meat moist. The vacuum part is important too, because it will avoid oxidation. • Put the meat out of the fridge at room temperature (not in a hot room, just normal temperature) for 24 hours inside ... Read More »

Recipe Rants: Blueberry Jelly

It has been a busy summer here at the Fort. We filled our freezer the smoked red salmon, we built a greenhouse and picked over a gallon and a half of blueberries to make jelly, BBQ sauce, muffins and more. Today I want to share a recipe that we found online and modified for our use. It took all of ... Read More »

Recipe Rants: Alehouse Beef-and-Potato Skewers

We are always searching for new and unique ways to prepare food. Whether it be purely Alaskan recipes or new takes on old favorites, we share them on RobertForto.com under our Recipe Rants category. Sirloin is an outstanding beef cut for kabobs. Use red-skinned or Yukon Gold potatoes or a combination for a particularly attractive presentation. Mushrooms or parboiled carrot ... Read More »