The Cobb Group

12/17/2012

12/14/2012

Client comment from Reader's Digest All in a Day's Work:

Brochure looks great, but we would prefer to use a photograph of Jesus instead of a painting.

12/11/2012

Christmas tattoo - it's a major award! LOL!

10/23/2012

robert webster, beverly hills supper club, kentucky book fair

10/23/2012

Over the years, Robert Hudson has heard from business leaders about how to rebuild the economy. He's ready to share what he's learned. The Villa Hills resident recently released his book

10/17/2012

The woods are indifferent to human affairs; that is why nature’s conversation—birdsong and the helter-skelter scurrying of chipmunks—is restorative. The words in our heads float away, are absorbed by leaves, break apart into individual letters, and then disperse on the wind. ~Cook's Illustrated

10/08/2012

Rustic Mini-Pumpkin Pie Bites
Butter Flaky Pie Crust
2 1/2 C all purpose flour
1/2 t salt
1 C butter, chilled and diced
1/2 C ice water
Tips: keep it cold & work it sparingly. Here's how: Chill water in the freezer until ice crystals begin to form. Cut very cold unsalted butter into cubes & cut it in the flour with a pastry blender (or pulse in food processor) until it resembles coarse crumbs. Transfer to large bowl & gently toss water into crumbs 1 tsp at a time with a fork. Do not use food processor to incorporate water - it's too easy to overwork the dough. The dough should have small bits of butter - this makes the crust flaky. Cool off hands under cold water, pat dry, gather the crumbs into a ball, wrap in plastic, and refrigerate. Previously, I over-worked the dough, used too much water, and/or didn't keep the dough cold enough, which made the crust tough and soggy. Roll out dough once to smooth it a little. Grab a heaping tablespoon of crust dough and press in to mini-muffin cups to line the cup (these are “rustic” looking mini-pies!)

Pumpkin Pie Filling (this is from the Libby’s 100% Pure Pumpkin in can recipe)
3/4 C granulated sugar
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground cloves
2 large eggs
1 can Libby’s 100% pure pumpkin
1 can (12 fl. oz.) Evaporated Milk
Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Fill the little crusts almost overflowing. Bake for 14-18 minutes on 350. Cool, top w/ fresh, lightly sweetened whipped cream. Libby’ recipe makes 48 + mini pies. Perfect to pop in your mouth!

09/10/2012

Are you ready for some football?

Cincinnati-Style Chili
4 lb very lean ground beef
2 liters water
6 beef boullion cubes
2 packages frozen diced onions (optional)
1 T minced roasted garlic
4 6oz cans tomato paste
6 T chili powder
1 1/2 T white vinegar
2 T worchestershire
1 heaping T dry mustard
1 heaping T allspice
1 heaping T cumin
1 1/2 t cinnamon
8-10 dashes hot sauce
1 t pepper
1 T salt
4 T sugar
Stir it all together in a huge pot and cook on med-low for 6-7 hours. 20 minutes before serving drain 2 huge cans of kidney beans (optional) and stir in. Serve over spaghetti with shredded cheddar cheese or over a hot dog in a bun topped with shredded cheddar.