Kris and Wesley Get Married – The Highlights. This was the most amazing day of our lives. Thank you for the love and support.
And thank you Danielle Rothweiler and Rothweiler Event Design for this amazing gift. You are truly special!
Kris and Wesley Get Married – The Highlights. This was the most amazing day of our lives. Thank you for the love and support.
And thank you Danielle Rothweiler and Rothweiler Event Design for this amazing gift. You are truly special!
Southern Shrimp and Cheesy Grits.
Okay, you had us at Grits. But Cheesy Grits? Um…Shrimp and Cheesy Grits? Oh, good heavens. This Southern Shrimp and Cheesy Grits recipe is so astoundingly good, you have to try it to believe it. Um, it bears repeating: Mercy, this is an amazing dish:
Watch us make this incredibly delicious Southern Shrimp and Cheesy Grits recipe! Get ready to have some fun and get hungry!
Shrimp & Grits is classic Southern U.S. cuisine. These grits are loaded with flavor…they are creamy, cheesy and buttery…and sinfully delicious.
We LOVE grits!
Oh, and did we mention cheese?
Yes, cheddar cheese, please.
Mmmmmm…cheese.
And of course, we couldn’t just stop there! You know what this dish needs? BACON!!
Bacon, bacon, bacon!!
We are getting so close to shrimp and grits perfection!
And then the Gulf shrimp is sautéed and is loaded with incredible flavor.
The smell alone is worth writing home about!
Look at that shrimp!
Topped off with sauteed gulf shrimp in garlic, scallions, parsley lemon juice, smoked paprika and a dash of hot sauce.
Well, this is Southern decadence at its very best. This dish is not low on calories, so you won’t want to make this every day…but on a special occasion, it is one of the tastiest dishes you’ll ever experience.
Other Southern favorite dishes are:
But in the meantime…let’s get it on with Southern Shrimp and Cheesy Grits!
And now the time has come to go and make this amazing recipe!
You will NOT be disappointed, that we can guarantee!
This iconic sauce could not be easier to prepare. And it is so much better than the bottle variety!
We love our cocktail sauce to have a little kick, and this recipe fits the bill perfectly. Of course, you can pull back on the hot sauce if you prefer little, to no heat. Increase the prepared horseradish sauce, based on your own liking. Another great part of this delicious dipping sauce is that it can be made up to 3 days in advance. Perfect for classic shrimp cocktail or Southern-fried shrimp!
NOTE: If you liked this sauce, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!
Many of these ingredients you’ll already have on hand.
Go with quality ingredients, and you will have a cocktail sauce that is quite honestly the best in town. Here’s what you need to have:
That’s all there is to it!
This cocktail sauce can be prepared several days in advance of serving. Place in a jar, or container, with a tight-fitting lid and refrigerate until ready to use.
It’s wonderful served with steamed shrimp, either homemade or purchased. Just remember to go with top-notch shrimp. This sauce is so good, it deserves quality shrimp.
Ready to make the best cocktail sauce in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
POST UPDATE: This post was originally published in February, 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous video in October, 2024!
Homemade BBQ Sauce is so good, and really so easy.
You’ll probably have everything you need already in your pantry. The taste is authentic and it literally comes together in only about 20 minutes! We use it on our BBQ ribs, pulled pork sandwiches, and BBQ brisket sandwiches!
Preparing this amazing sauce could not be easier.
All you have to do is add all the ingredients into a medium saucepan over medium heat and then simmer for about 15 minutes.
And that’s all there is to it! It’s now ready to use immediately, or store for later use.
We just love everything about barbecue. Including reading about its amazing origins.
This Homemade BBQ Sauce is the key to truly knock-out BBQ taste…right at home.
EXPERT TIP: Store the sauce in an air-tight container for up to 2 weeks. You can freeze it for up to 3 months!
We can’t rave enough about this Homemade BBQ Sauce. We use in on so many dishes, including Incredible Slow-Cooker Baby Back Ribs, Best-Ever BBQ Shrimp, and Slow-Cooker Pulled Pork!
This make-at-home recipe is so easy and wonderful in taste. You’ll never buy store-bought variety again! It’s that good!
And when you make an amazing dish using this incredible bbq sauce, take a photo, post it to Instagram, and tag @howtofeedaloon and #howotofeedaloon!
This sauce is just…amazing. Smokey, with a bit of a kick, this ranchero sauce is the real deal.
And you will be amazed at how easy it is to make the super flavorful sauce! It is deep in flavor and comes together in a short amount of time. It is perfect for huevos rancheros, but it is amazing on so many savory dishes from eggs, baked potatoes, grilled steak, burgers, and much, much more!
This incredible sauce has as much flavor as it does generations and generations of history!
You just can’t believe that something so easy to bring together can be so deep in flavor.
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video! Thank you!
The ingredients in the sauce are not exotic at all. Chipotle peppers can be found in the Hispanic section of many well-stocked supermarkets or found online.
Oil – Canola or vegetable are good options
Onion – Chopped
Jalapeño – Seeds removed and roughly chopped
Garlic – Minced
Diced tomatoes – Canned are great, just drain them
Tomato sauce – Grab the small 8 oz. can
Chili powder – Ancho is good, but any type will work
Chipotle – You’ll need the pepper and some of the sauce (adobo)
Salt and pepper – Kosher and freshly ground
As mentioned, this sauce is a key ingredient in Huevos Rancheros, but we make a batch frequently and use it in burritos, over scrambled eggs, or any kind of protein.
Jar the sauce with a lid and it will keep in the fridge for up to 10 days. It freezes beautifully.
EXPERT TIP: After sautéing the onions, peppers, and garlic, you’ll want to transfer them to a blender with the remaining ingredients to purée the sauce. This can also be done in your food processor.
Control the Heat – Chipotle peppers are deeply flavorful, but they carry a lot of heat (they are dried jalapeños in a smokey adobo sauce). To reduce the heat considerably, open up the pepper and remove all of the seeds. For minimal heat, just go with half of the chipotle pepper, or none at all (just use the sauce). Mild heat, and go with one pepper. For medium, two peppers, extra spicy, leave the seeds in.
Concentrate the Flavors – It’s important to cook the sauce down before using or storing it. That’s why transferring the puréed sauce back to the pan and cooking for another 15 minutes is vital. This will eliminate excess water and reduce the sauce.
Serve Warm or at Room Temperature – The sauce is great served warm or at room temperature. For hot dishes, such as huevos rancheros, we recommend warming the sauce. When used as a condiment over eggs or a burger, it’s great at room temperature.
This sauce is classic Mexican and New Mexico cuisine at its best.
When you make huevos rancheros, you will not want to miss the sauce.
It’s so good and is so versatile!
Now, go forth and make some Amazing Ranchero Sauce!
POST UPDATE: This recipe was originally published in anuary 2015, but was updated with improved tweaks to the recipe with new tips and photography and a new video in January 2023!
This sauce is so versatile and takes so many recipes to the next level when it’s made from scratch.
You may think that making this iconic sauce is more of a challenge than you want to take on. Think again. If you follow a few very important steps, you’ll get a perfect caramel sauce every single time. And just wait for that first bite. Incredible!
This deliciously sweet concoction is comprised of only a handful of ingredients.
It’s the way you treat those ingredients that ensures you’ll get a perfect caramel sauce every time you make it.
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!
There’s nothing fancy with what you’ll need to make this yummy sauce. Most of it you’ll probably already have.
Sugar – Granulated
Water – Cool
Butter – Unsalted
Cream – Heavy (or Whipping) is best, but half-and-half will work in a pinch
Vanilla extract – Optional, but we love the flavor it brings
Salt – Coarse Kosher is excellent
EXPERT TIP: Stir the sugar and water in the pan vigorously until it comes to a boil. This helps to dissolve the sugar. Once you’ve reached a boil, reduce the heat to medium or medium-high and stop stirring. Swirl the pan until the mixture is amber in color.
Swirl, Don’t Stir – This is really important. Once the sugar water mixture has reached boil, stop stirring! It will take the mixture about 15 to 20 minutes to turn a dark amber color. Lift the saucepan by the handle every couple of minutes and give the mixture a swirl.
Wait Until Amber in Color – After about 15 minutes of bubbling and a little swirling, the water sugar mixture will start to turn a light amber color. Don’t pull it off the heat too soon. Let is get to fairly deep amber color first, then remove from the heat. This could take up to 20 minutes.
Stir Thoroughly After Adding Butter and Cream – Toss the butter in first, and then carefully pour in the cream, and then finally the vanilla and salt. At this point, the mixture will bubble and gurgle quite a bit. This is normal. Use your wooden spoon to mix vigorously. Be sure to allow the mixture to rest at least 15 minutes before using.
This sauce is wonderful served warm or at room temperature.
If the sauce becomes to thick to pour, simply place it in a microwave-safe bowl and nuke it on HIGH for about 15 to 20 minutes.
It will keep covered in the refrigerator for up to 1 week. We don’t recommend freezing the caramel sauce.
IMAGE – SAUCE IN PAN
This sauce is great over a bowl of vanilla ice cream, but it’s also great when used in (or poured over) the following recipes:
Grilled Peaches with Caramel Sauce
Apple and Caramel Pie
Peanut Butter Cup Ice Cream Cake
Best-Ever Blondies
Banana Caramel French Toast Casserole
The sauce is also perfect for dipping whole apples into. Simply insert a popsicle stick into one end of the apple and then plunge it into a bowl of the caramel sauce. Let it cool completely before serving.
Ready to make the most delicious caramel sauce in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
POST UPDATE: This recipe was originally published in October 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2023!
Kris just recently posted a great recipe for albondigas and I’d been racking my brain trying to remember where I’ve heard that word before. Well, I finally remembered.
About 11 years ago, Kris and I went on a fantastic vacation to Puerto Vallarta, Mexico. I know most people associate Puerto Vallarta as the place where Elizabeth Taylor filmed Night of The Iguana (well, at least my gay friends do), but I’m a little bit more simple and remember it as being one of the port of calls on the Love Boat. Julie McCoy, the lovely cruise director, would always have some sort of dire situation happening in Puerto Vallarta – like Vicki Stubbing, the ship captains’ daughter and Charo, the ship’s entertainment, spent too much time shopping and almost didn’t make it back in time before the shipped sailed – very high drama. We didn’t experience any high drama on our vacation but we did experience some very comedic moments.
One such moment happened on one of our many excursions. This particular excursion was a three hour horseback riding experience in the mountains about an hour and a half outside of Puerto Vallarta.
Our excursion started from the hotel in a nice air-conditioned shuttle bus. About 45 minutes into the trip as we passed through this quaint little Mexican village, the shuttle driver pulled over and told us to get out and wait for another shuttle that would take us to our final destination – Rancho Capomo.
We thought this was a little odd because we didn’t realize we would need to transfer to another shuttle halfway there, but we figured because of the language barrier, this was our fault and they probably told us but we just didn’t understand. So we disembarked in the middle of Nowhere, Mexico.
Standing on the side of the road, it appeared that this village wasn’t very quaint at all – it was basically two roads intersecting with a couple of stray dogs, a donkey and an old man who didn’t speak a lick of English. So there we stood (well, I shouldn’t say “we” because Kris was running around trying to pet the stray dogs) at the intersection of Poncho and Tumbleweed in downtown Nowhere, Mexico waiting for a shuttle bus or for a Mexican Spaghetti Western to start filming. After about a half hour, we started to get nervous – no sign of a shuttle and those stray dogs started looking at us like we were Chimichangas.
Finally, this old school bus pulls up in front of us and tells us they are here to take us to the horse ranch. At this point, they could have picked us up on a tricycle – we were just glad to be in the company of other tourists, even though they all looked about as rattled as we did. After another 45 minutes of a rather bumpy, dusty and hot bus ride, we made it to Rancho Capomo.
I truly believe that Mexicans are some of the nicest people on the planet. The men and women who worked on the ranch were so great. After a quick breakfast of homemade tortillas, eggs and fresh salsa made by these very sweet ladies, the caballeros (Horsemen) introduced us to our horses.
Apparently, the selection process that matches horse to rider is very scientific. The caballero looks at you, says a few things in Spanish to another caballero then brings you a horse that they feel is a good match for you. There were approximately 35 to 40 people in our group and halfway through the pairing process, they brought out the horse Kris would spend the day with. A horse called Meatball.
Meatball looked like he just woke up from a nap and hadn’t fully shaken off the cobwebs of sleep. I’m sure if Meatball could talk; he would be saying something like, “Which way did he go? Which way did he go?” It kind of reminded us of a horse that Droopy the Dog would ride – sweet, gentle and a little bit of a sway back. If Kris were a little taller, his feet would have been dragging on the ground. Oh, Meatball.
I was getting more and more excited about meeting my horse but as the matchmaking continued, that excitement turned into anxiety. I suddenly realized I was the last man standing…all the horses and tourists were paired up and staring at me. I looked at Kris but he was no help. He was too busy becoming best friends with Meatball. It was all very awkward and then the ground shook.
Everyone went completely still, even the horses. Whatever it was that was making the ground shake was getting closer. I resisted the urge to run – I felt like I was in the movie Jurassic Park. It was getting closer and it seemed mad. From behind the stable emerged this giant yellow monster that was obviously a prehistoric cousin of a war horse. The eyes were red and fire was shooting from the giant nostrils. At least that’s what I imagined I saw.
It took two caballeros to wrestle the horse over to me. One of the caballeros told me the name of my horse was Canario. The other caballero whispered to me, “Canario es loco!” as he helped me into the saddle…great, just great. Did I mention safety is not a big concern in Mexico?
For the first half of the trail, Canario tried to get me off his back. He would rub up against these thorny trees so I had to quickly get my foot out of the stir-up and move my leg out of the way. He also tried bucking me off a couple of times. Kris would be bringing up the rear with Meatball (who was dangerously close to nodding off) and laugh every time Canario would start flicking his hind legs in an effort to get me out of the saddle.
By the end of the trail, Canario and I were best friends. Well, not really, I just wore the poor animal out. Three hours with me riding around on your back would definitely do the trick. I think Meatball and Kris switched places – Kris started carrying Meatball.
All-in-all, we had a great time, and as we were leaving our little Mexican hamlet in the mountains, the caballeros gave us the translation of our horses’ names. The English translation for Canario was Canary, a small yellow bird. Are you serious?
The Spanish translation for Meatball – ALBONDIGAS!
Want another classic Loon Log entry? Take a look at: How Pasta Got Its Groove Back!
Tomato Cheddar and Bacon Pie is a savory pie like no other. So good!
We love making this throughout the year, but in the summer, when tomatoes are at their peak is truly the best. The pie crust is easy to make and the flavors are incredible together.
First, make the pie dough. It’s so easy and just can’t be beat.
Use a floured rolling pin to roll out the dough to about 12 to 13 inches in diameter.
EXPERT TIP: After placing the dough in the pie dish, you’ll want to par-bake in the oven at 350°F for 15 minutes. Before placing the pie in the oven, use a fork to poke holes along the bottom of the dough. You’ll also need to fill the pie with dried beans or pie weights to prevent the dough from bubbling up while baking.
This tomato, cheddar and bacon pie is a must when tomatoes are at their peak.
Heirlooms are the ideal pick here. Even when they’re out of season, canned San Marzano tomatoes will do.
And be sure to select good quality bacon and shredded cheddar cheese for this Tomato Cheddar and Bacon Pie.
We just rave enough about this incredible savory pie. It is amazing when we serve this, it goes within in minutes.
It’s so good, we recommend making two of them! Talk about a crowd-pleaser!
This recipe is adapted from Chef Donald Link.
This is the perfect condiment when you are looking for a real flavor boost.
It has a little kick, but not too much. If you want more ‘kick,’ just increase the hot sauce! Perfect on our Fried Catfish Po-boy or as a dipping sauce for our Sweet Potato Crosshatch Fries!
The flavors work beautifully together. Remoulade originated in France, which is probably why it’s just so delicious! Naturally, it has become a staple in New Orleans and Cajun cuisine!
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!
This remoulade is perfect for dipping.
Have we mentioned how good Cajun Remoulade is with our Steak House Onion Rings.
Oh…just look at that!!
This remoulade is really the perfect condiment. The flavors are bold, but not completely overpowering.
NOTE: The remoulade will keep in the refrigerator for up to 1 week. You can certainly freeze it, but we feel this particular spread is best served within a day or two of being prepared. Don’t worry, it usually goes pretty fast!
It’s also an incredible condiment for sandwiches. Plain ole mayonnaise is not bad on your favorite sandwiches, but why not take things up a few notches with this incredible remoulade?
Have we mentioned how delicious it is on our Fried Catfish Po-Boy?
Oh…and just look at that!!
This Remoulade bursts with flavor. Use your favorite grain mustard, or even better, and nice Creole grain mustard, and you won’t believe how good it is.
This stuff is the bomb!!
And super easy to prepare, too.
Some dishes, most dishes, actually, are better when they are simple and the ingredients are allowed to shine.
This iconic Mexican side dish is no exception. If you have a Mexican market within reach, go and grab some epazote, it’s a green herb that really adds depth to the flavor that is classic Mexican. They are wonderful alongside our Best-Ever Mexican Rice.
As mentioned, these beans are not difficult to make at all. You just need to allow enough time for them to simmer.
There are just a handful of ingredients, but they come together to make those classic beans that we all love so much
1 lb of black beans will produce a nice large pot of beans that will feed the family.
You’ll need a fairly large pot to cook the beans in. A Dutch oven works great, but any heavy-duty pot will work just fine.
Pour enough water into the pot to cover the beans by a couple of inches.
If any beans are broken or float on top of the water, be sure to remove them.
Sautéd onions, a finely chopped jalapeno, and freshly minced garlic will add a subtle but delicious depth to the beans.
As you are bringing the beans to a boil, sauté the veggies preferably in pork lard.
EXPERT TIP: Pork lard can be found at Hispanic food markets. It really contributes to that classic Mexican flavor. If you can’t get to Hispanic market, then you could use bacon grease, or shortening.
Another ingredient that adds to the classic taste is epazote.
Epazote is a leafy green herb that can also be found at Hispanic food markets.
If you don’t have access to a Mexican market and can’t get your hands on fresh epazote, no worries, fresh cilantro still delivers authentic, delicious taste.
Once you have brought the Mexican Black Beans to a boil, turn down the heat and let them simmer.
The smell is amazing. Let them go for about 2 hours, just until the beans are starting to get soft.
EXPERT TIP: Periodically keep an eye on the beans. You’ll need to give them a nice stir every now and then and add more water if getting a little dry.
The beans are so delicious and quite filling that they could really make for a wonderful meal alongside Mexican rice and homemade tortillas.
We also love serving them with Steak Fajitas, Chicken Fajitas, Chicken Burrito Bowl, or with our Grilled Shrimp and Corn Salad.
They will keep covered in the refrigerator for about 5 days and freeze nicely for up to 2 months.
Ready to make the best Mexican Black Beans this side of the Rio? Go for it!
And when you do, be sure to take a photo, post it to Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
POST UPDATE: This recipe was originally published in April 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2022!
Fresh Pico de Gallo is a staple for Mexican and Tex-Mex meals, combining ripe tomatoes, crisp onions, zesty lime juice, and fresh cilantro for a vibrant and flavorful salsa. It pairs perfectly with creamy homemade guacamole, making it an irresistible duo for any Mexican-inspired meal or snack.
The simple yet vibrant ingredients in pico de gallo combine perfectly to create a fresh, flavorful condiment that enhances any dish.
It can be mildly spicy depending on the amount and type of peppers used, but you can easily adjust the heat level by removing seeds or using milder peppers to suit your taste.
It is best enjoyed within 2-3 days when stored in an airtight container in the refrigerator to maintain its freshness and flavor.
Yes, it is a healthy condiment made from fresh vegetables and herbs, low in calories and packed with vitamins, antioxidants, and fiber.
Ready to make the best Tex-Mex condiment in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
This sauce takes your favorite seafood dishes to the next level.
If you are going to make Fish n Chips, Fried Shrimp, Catfish Po-Boy, or Fried Fish Sandwich, then you’ve got to have this iconic condiment. The taste is incredible and it comes together in minutes!
We use our food processor for this recipe, but if you don’t have one, just make sure you chop your onions, pickles, capers, and herbs finely, and you’ll be in good shape.
Although you can serve the tartar sauce immediately, we find the consistency and flavor improve after at least 1 hour in the refrigerator.
Here’s what you’ll need to make this fantastic traditional tartar sauce recipe at home:
Homemade tartar sauce is absolutely perfect for dipping your fried fish into!
Did we mention how delicious Southern Hush Puppies are when dipped into this amazing sauce?
We absolutely love making homemade tartar sauce. Whenever we serve any kind of fish, especially fried fish, it’s a must. It’s also wonderful served along with our Homemade Cocktail Sauce.
Once you make this from scratch, you’ll never even consider buying the bottled stuff again!
We adapted this recipe from one of the greatest fishmongers and seafood chefs we have ever met, Joe Gurrera, owner of the world-famous Citarella Seafood and Gourmet Market based in New York City!
Don’t forget, when you make this amazing tartar sauce, take a photo, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!
POST UPDATE: This recipe was originally published April 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in June 2023.
Rosemary and Garlic Aioli is amazing on burgers, fish, and other grilled dishes.
You won’t believe how good this aioli is!
This aioli is so wonderful and so easy to prepare.
Make it in advance and use it all week!
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video! Thank you!
Of course, whip up some homemade mayonnaise, and this is beyond restaurant quality.
We just love making homemade mayo, and it’s really easier than you would think!
It truly adds a depth of flavor to this aioli that just can’t be beat. The main ingredient in all kinds of aioli is mayo…so why not make it the star!
The ingredients in this Rosemary and Garlic Aioli are bold but just so perfect together. We always recommend going with fresh herbs for this aioli. But in a pinch, you could use dried rosemary, but we strongly urge you to seek out fresh. It just makes all the difference.
The flavors are all so extremely flavorful and just work incredibly well together.
We like to serve this with our World’s Best Gourmet Sliders and it always gets such rave reviews. One friend said he could put that aioli on just about every savory dish he could think of! It’s really that good!
So very, very good..and deep with flavors!!
Here is a classic bechamel sauce with two of our favorite cheeses, Gruyere and Parmesan.
Of course, you can substitute your favorite melting cheese…from Swiss to Cheddar to Bleu or Gorgonzola. This is the perfect sauce for dipping a wonderfully grilled sandwich…Classic Monte Cristo comes to mind. We’ve been making this luxurious sauce for many, many years, and it never fails. Give it a try, it’s not hard…and you’ll be making a French classic. Que oui!!
This sauce is not difficult to make at all. You can even make the sauce in advance and then reheat it with another splash or two of cream to bring it back to life.
Although the mornay sauce is not part of the French Mothers Sauces, we love it so much and use it all the time.
We start off with half of a nice large onion and then affix a fresh bay leaf to it with two cloves. Perfect for simmering and creating a subtle, but distinct flavor.
Now, it’s time to thicken the sauce and we do that by creating a simple white roux.
In a separate pan, melt the butter and then add the flour. Stir until fully incorporated.
EXPERT TIP: A white roux is just what it sounds like, it hasn’t begun to brown at all during the cooking process. Cook for about 3 to 4 minutes, just enough until the raw flour taste cooks out.
As mentioned, we think Gruyere cheese is classic and perfect for this sauce.
It adds a depth of flavor and creaminess that is just heavenly.
EXPERT TIP: Gruyere cheese is usually sold in blocks. To help the melting process, we either add the shredding attachment to our food processor or just cut the block up slightly and process until crumbled. Or, just shred on the side of a box grater. This will help the cheese melt evenly into the roux when you transfer it in.
The addition of good-quality Parmesan cheese, or even better, Reggiano-Parmigiano cheese is exquisite!
Oh so good!
Did we mention how delicious this classic Mornay sauce is with our Best-Ever Monte Cristo?
Oh…it is AMAZING!
Homemade Mornay sauce with another little side of preserves is absolute perfection!
Ready to make the best dipping sauce this side of Paris? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
This is such a vibrant and delicious dressing. And comes together in minutes.
We love everything about this Strawberry Vinaigrette. A touch of sweetness matched against a little tartness. And it’s healthy, too. Perfect for all types of salads, and really good on our Seared Peppercorn Tuna Steaks with Spinach Salad!
Did we mention this dressing comes together in a matter of minutes?
A blender brings it all together, but you can use your food processor or even a hand mixer, too!
Watch us show you how to make this amazing Asian-inspired vinaigrette!
Obviously, you’ll need three to four strawberries.
Beautiful, vibrant strawberries.
Simply cup off the stems, half them, and then toss them into your blender.
You’ll also need rice vinegar, mirin, sugar, dried mustard (powder), salt, sesame oil, and extra virgin oil.
EXPERT TIP: Mirin is a popular Japanese rice wine that is wonderful in so many Asian-inspired dishes. Nowadays, it is commonly found in the Asian section of most well-stocked supermarkets. If you can’t find it, you can substitute dry sherry or sweet marsala wine. NOTE: Mirin has very low alcohol content, whereas sherry and marsala will be higher.
Once you have pureed all the ingredients together, simply transfer the Strawberry Vinaigrette to a jar with a lid.
This strawberry vinaigrette is such an ideal dressing, or condiment. The flavor profile is fresh and so vibrant.
And the color is absolutely gorgeous and always draws the guest’s attention when placed on the table.
This dressing is ideal for salads and is a stunning addition to so many seafood dishes.
As mentioned, our seared peppercorn tuna steaks that have been sliced and then placed on top of a bed of baby spinach greens, crumbled goat cheese, toasted pine nuts, and dressed with the strawberry vinaigrette is sublime.
EXPERT TIP: The vinaigrette can be made up to 2 days in advance and kept in the refrigerator with a tight-fitting lid. Simply give the jar a good solid shake to re-incorporate the vinaigrette before serving.
Ready to make an amazingly fresh, delicious vinaigrette, in a matter of minutes? Go for it!
And don’t forget, when you make it be sure to take a picture, post it on Instagram, and tag @howtofeedaloon and #howtofeedaloon!
Mexican and Tex-Mex food is one of the most popular cuisines in the world. Making an authentic sauce allows you to bring the flavors into your very own kitchen.
This sauce is very versatile, but our favorite way to use it is for an incredible enchilada sauce. Our cheese enchiladas would be nothing to write home about if it weren’t for this sauce. We make the full batch, and then freeze half of it for future use. It’s easy and so authentic in taste.
Obviously, the star of the classic sauce is the ancho chili, which is a dried poblano pepper. You could certainly use a combination of dried peppers, just know some carry more heat than others. Anchos are mild and not overly spicy at all.
This recipe makes about 6 cups of sauce. You can easily cut the recipe in half, or do what we do, freeze half of it!
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!
The list of ingredients for the sauce isn’t terribly lengthy, or complicated, but they all blend together to make one of the most flavorful sauces you’ll ever make.
Ancho chilies – Found in the Hispanic or produce section of many well-stocked supermarkets, at Hispanic food markets, or online
Whole tomatoes – Medium-sized (romas work well)
Onion – Whole and then quartered, no need to remove the skins
Garlic – Halved, lengthwise
Beef stock – Homemade or store-bought
Tomato sauce – Canned is perfectly fine
Dried oregano – Mexican is great, but regular works just fine
Cumin – Dried
Salt – The sauce needs plenty of salt (see NOTES), we use Kosher
EXPERT TIP: Pull out your largest skillet and place it over medium-high heat. Toss in the prepared anchos (seeded), onions and garlic and cook, stirring often, until nicely charred and aromatic. This brings out the oils in the chiles and deepens the flavor profile of the onion and garlic.
Work in Batches (if Necessary) – This is more of a cautionary tip. Even if you can get all of the liquid and vegetables into your blender, it’s best to purée it in a couple of batches. If you are blending right after simmering, but extra careful as the ingredients are obviously quite hot. Be sure to cover the top of the blender with a kitchen towel and be sure to turn the blender off before pouring into the colander.
Strain the Sauce – This is probably the most important tip. Get a fine-mesh colander, or sieve, and use a wooden spatula to push the liquid through into a large, heat-proof bowl. The skins from the chilis will be left behind. If you don’t do this, the sauce will be grainy and not silky at all.
Season Liberally – If you are making the full amount called for in the recipe, you’ll need to season it liberally with salt. We recommend starting with 2 teaspoons, but you’ll most likely need to add another ½ to 1 teaspoon more. Taste as you go.
This sauce is so versatile and is great with many Mexican or Tex-Mex dishes.
We love to make breakfast enchiladas with it. Soften corn tortillas in the microwave, and then coat them with the sauce, and fill them with scrambled eggs, crumbled bacon, and cheese. Pour the sauce over the top, add more cheese, and bake until bubbly!
You can also simmer chopped rotisserie chicken with the sauce for the most amazing chicken quesadillas!
The sauce will keep covered in the fridge for a week and freezes beautifully for up to 2 months!
EXPERT TIP: After you’ve puréed the first batch, simply pour it directly into a fine colander and then purée the next batch. Then, press it all through the colander with a spatula. So easy!
Tex-Mex Beef Tacos
Chicken Enchiladas with Verde Sauce
Chicken Molé
Roasted Chicken Tostadas
Roasted Chipotle Chicken
Cheese-Stuffed Chile Rellenos
Seafood-Stuffed Poblanos
Best-Ever Mexican Rice
Authentic Refried Beans
And once you make this sauce, you’ll find so many wonderful ways to work it into your favorite Mexican dishes!
This sauce is not difficult to make and can be made days in advance.
And the taste and texture are so authentic, you will be amazed at how much they elevate your dishes.
You will never want your enchiladas any other way! Just look at these incredible cheese enchiladas with ancho sauce!
Are you ready to make the best chili sauce this side of the Rio Grande? Go for it!
And when you do, be sure to take a photo, post it on Instagram, and tag @howtofeedaloon and hashtag #howtofeedaloon!
POST UPDATE: This recipe was originally published in January 2014, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in April 2023!
Homemade Beef Stock takes your recipes to the next level.
I’ve said it before, and I’ll say it again…using the freshest ingredients makes for the best dishes, ever.
This is truly amazing.
Get some beef bones from your local butcher and you are set!
Roasting the bones brings out the incredible flavor for the stock.
Vegetables and herbs add depth to the flavor of the stock.
All the flavors meld together for best beef stock ever.
Low and slow is the way to go for this homemade beef stock.
This takes some time, but your home will smell amazing!
And get ready for pure goodness. We love the addition of tomatoes and fresh herbs.
Be sure to chill the stock overnight in the fridge.
A thin layer of fat will congeal on the top of the stock that is easily removed the next day with a spoon.
Boy, oh boy, is this stock good.
And though it takes time to make on the stove, it’s not labor-intensive.
Homemade Beef Stock is necessary when you want to make amazing recipes such as French Onion Soup or Beef Wellington.
Ready to make the absolute Best Homemade Beef Stock in town? Ready to put your soups over the top in pure deliciousness? Go for it!
And when you do, be sure to take a photograph of the finished stock, and post it on Instagram! Then tag @howtofeedaloon and hashtag #howtofeedaloon!
POST UPDATE: This recipe was originally published in December 2013 but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in January 2022.
If you’re looking for a new dipping sauce, you will absolutely love this one.
Similar to blue cheese dressing, but a little less tart. It’s thick, creamy, and perfect for spreading on veggies, wings, or chips. And it can be made up to several days in advance!
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The ingredients in this dip are easy to find and are adaptable, too.
Mayonnaise – Homemade is great, but purchased is just fine. Plain yogurt is a decent substitution.
Crumbled gorgonzola cheese – Found in the specialty cheese section of most supermarkets. Blue cheese can be substitutes (they are similar in taste, though gorgonzola is milder).
Heavy cream – Half and half will work, too. For a thicker dip, you can substitute sour cream.
Celery – Finely chopped.
Onion – Finely chopped.
Garlic – Finely minced.
Hot pepper sauce – Such as Tabasco, Crystals, Franks, or Louisiana-Style.
This dip is perfect for serving next to wings of all kinds.
We also love to serve it as part of a wonderful charcuterie board.
If serving at a party, consider dividing it up in several small jars or bowls. This helps to reduce double-dipping!
EXPERT TIP: The sauce is quite thick. If you prefer a creamier sauce, simply add more cream. The sauce also makes a wonderful salad dressing, too!
There are just so many reasons to love this dipping sauce.
It’s a little milder than your standard blue cheese dressing.
It is super easy to prepare and can be made in advance. But, most of all, it is exceptionally delicious!
Ready to make the best dipping sauce in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
NOTE: This recipe was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in September, 2023!
Brown Sauce is the basis for taking dishes to the next level.
This is how I like to make one of the essential French mother sauces, Espagnole, or brown sauce. The depth of flavor it brings to your favorite dishes in wonderful.
The ingredients are simple and straightforward for this classic recipe.
Of course, homemade beef stock is always best, but even a good quality store bought brand will produce good flavor. But, make from scratch…if you can!
We like to make a big batch of the homemade beef stock well in advance, and then freeze it. It’s the made-from-scratch items that make all the difference!
I use this to add depth and richness to dishes such as Chicken Marsala..
You just can’t believe how this incredible sauce enhances the flavor so much. It’s almost like a demo-glaze, but not near as difficult to make.
I always make a double batch and freeze it. It’s also wonderful in gravies and sauces. And did I mention Chicken Marsala? Oh yes, indeed!
You can easily double this recipe and then freeze in batches for future use. It truly is the basis for really exceptional dishes.
Now, let’s make this awesome Brown Sauce Recipe!
If you want to make homemade soup be the best it can possibly be, then you need to start here.
We use this recipe whenever we make Italian Wedding Soup, Asparagus Risotto, Chicken Noodle Soup, and pan gravy for dinner. It’s really easy to make, you just need to allow about 24 hours before it’s ready for use.
You may be wondering is chicken stock the same as chicken broth? They are very, very similar, and are used in many of the same types of recipes.
Typically, stock is slow-simmered with bones (usually that have been roasted) with a little meat on them. And then also a mirepoix (onion, celery, carrots) and aromatics are added to water with the bones and slow simmered. This soup recipe would also be great with our Roasted Chicken Stock.
A broth is cooked with meat pieces (i.e., bone-in, skin-on chicken breasts) and also a mirepoix and aromatics. Broths are usually seasoned with salt, whereas stocks usually are not.
EXPERT TIP: We recommend making the broth a least one day in advance of preparing the soup. Let the broth cool for 24 hours in the refrigerator. The rendered fat will rise to the top of the broth and then congeal, making it easy to skim off with a spoon the next day.
What is Chicken Broth? It’s simple and straightforward, but so deep in heartwarming broth flavor.
We start with 4 lbs of bone-in, skin-on chicken pieces. Chicken breasts and legs are work well for us.
Simmered with a mirepoix (carrot, onion, and celery) and aromatics is all that is takes to make authentic homemade chicken broth.
We love to make a large batch of this broth.
We use one batch for whatever we’re cooking up that day (Italian Wedding Soup!), and then we freeze the rest.
The homemade chicken broth will freeze beautifully for up to 2 or 3 months.
And it’s amazing in soups like Italian Wedding Soup!
Ready to make the best soup base in the world? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Well, it’s the new year and so I naturally started to think about the Chinese New Year and which animal is going to represented, and then I started to think about our favorite Chinese restaurant on the Upper West Side of Manhattan. Very logical stream of thought.
Actually, Kris and I have decided to add another section on H2FaLoon about restaurants/food shops we’ve visited we’ve really enjoyed. We are calling it “Loon Feedings: Away from the Nest”. Cute, right? This is what started me thinking about The Cottage.
We lived on the Upper West Side while we attended the American Musical and Dramatic Academy (AMDA) from the late 80’s to the early 90’s. We absolutely adored the UWS and still do but it can be kind of pricey. Nothing like the Upper East Side, but for two broke college kids in the 80s, pricey is pricey.
Part of our income consisted of a small pay check I earned at this little shop called Star Magic. Star Magic sold items such as crystals and stones that helped align your chakras along with runes and tarot cards. To this day, if I hear anything from Yanni or Enya, I am right back in that little shop trying to sell some sweet old lady a rose quartz and amethyst necklace, telling her it’ll add a couple more years to the ole’ ticker. I know, I’m horrible, but I had to earn that six bucks per hour somehow.
Kris’ contribution to our bank account was waiting tables at this little Italian restaurant next to the Beacon Hotel and Theater called Jean Lucas. This was a little better than my paycheck, but the only time he ever made a decent night of tips was when there was something happening at the Beacon Theater. These nights were few and far between, but when he did have good night, we would splurge at our favorite Chinese restaurant, The Cottage.
When growing up in a small town in South Dakota, eating Chinese food was only on special occasions, or never. I lived a sheltered life. So sheltered that I had no idea that Cats and Phantom of the Opera were musicals on Broadway (I hear people gasping). I think I might have had Chinese food one time before moving to Manhattan. So going out for Chinese was HUGE!
We usually went on Friday nights because Kris always had Fridays off. Since he was the fresh meat at the restaurant, he never had the best shifts, so our weekend nights were always free – which can lead to trouble for youngsters new to NYC. We we’re always on our best behavior though…wink, wink.
Our favorite thing to order was chicken fried rice. It was delicious and safe, and by safe I mean nothing weird like duck tongue or chicken hearts (this is what all little boys from the Midwest think is in Chinese food). It was also the cheapest thing on the menu and we would split it. Besides the chicken fried rice being so good, there was also one other key factor of why we loved The Cottage so much…FREE WINE!
Kris and I would sit there for hours nursing our shared plate of fried rice, drink carafes of white wine and talk about everything under the sun – which was usually all about AMDA. We would talk about our emotional breakthroughs in acting class, what songs we were going to sing in musical theatre class. We wondered why we needed to place a giant cork in our mouths to help with our diction. We tried to interpret what were the actual ballet terms coming out of our “English is his third language” ballet teacher’s mouth. We argued about which teachers used the best techniques, bitched about acting choices people made during a Shakespeare monologue, discussed the difference between a single-time step and double-time step, and last but not least, dreamed of our future careers in show business. It was always a great night – and all for under $10!
I guess this was the beginning of our love of going out to dinner and trying new restaurants which is what you’ll hear more about when we start “Loon Feedings: Away from the Nest”.
A few of us AMDA alumni still get together from time to time at The Cottage for a fun evening. The conversations have definitely changed but the fried rice and carafes of free white wine are still the same.
-The Loon
I’m not going to sugar coat this in any way. When Kris started to make fresh pasta, it use to bug the crap out of me – all for selfish reasons of course.
His first pasta making experiments began in the West Village. He bought this contraption that probably cost more than we could afford, but that never stopped Kris before when it came to his kitchen gadgets. We would have to eat dirt for a week, but hey, it was mixed in the Cuisinart! Don’t even get me started on William-Sonoma. Through the years, I’ve learned to deal with it (It’s called a dry vodka martini straight up with olives, thank you).
Anyway, his first pasta maker was something called a “pasta exuder.” I know, it sounds nice doesn’t it? Something that exudes pasta…yum! It was also huge and made a lot of racket…perfect for a dinky apartment in the Village. It would push something that was supposed to be pasta out of these holes through the end of it. I thought it was hysterical…Kris not so much. That was a great investment.
This kind of put the kibosh on fresh pasta making for a while, which was fine by me. I’m a boy from South Dakota, so pasta night growing up was boiled spaghetti out of a box with a Ragu knock-off for the sauce. The sauce usually went straight from the fridge directly onto the pasta. Mom was fancy like that. Wait till you hear about The Loon family Thanksgivings…it’ll probably require a couple of entries in the Loon Log.
So I was safe from the pasta making for a few years until that fateful Christmas in Texas in the late 90s. Kris’ niece, Kristin, was a very attentive child and always paid close attention to what we wrote on our Christmas gift lists – unlike her brother who would fly by the seat of his pants (Thanks, Kyle, for the stainless steel bullet shaped salt-n-pepper shakers…I use them all the time). Anyway, Kristin bought Kris this manual pasta rolling machine. It was very nice and very heavy. I think we paid extra on the flight home because our luggage was overweight, but Kris made sure we had it. My salt-n-pepper shakers fit nicely in my pocket.
Now that Kris had the pasta roller, he was determined to develop the perfect pasta dough. After the first few tries, the pasta roller malfunctioned, so I had to be brought into the process to help. It was fun at first, you know, like those Italian-esque commercials where everyone is in the kitchen laughing, rolling pasta, flour everywhere and hugging the dog. Well, that lasted for about three more rounds of pasta. The routine became arduous and my forearm started to form a constant bruise because as he cranked the handle he would always hit my arm. I’m such a victim.
The manual pasta rolling continued until winter of 2007. It was a wonderful season that year – civil-unions became legal in New Jersey, and I formed a permanent callous on my forearm. That December, Kris and I invited a few friends and family to a small town on the Delaware River in New Jersey called Lambertville where we were officially civil unionized. I remember it very clearly – the snow was falling, the restaurant was adorable and our dear friends gave us a way too generous gift certificate to….wait for it….William-Sonoma!
I don’t even think we were done with the third course before Kris had already made up his mind on what he was going to buy with OUR gift certificate. I, of course, wanted to buy copious amounts of peppermint bark. In the end, the KitchenAid standing mixer became a part of our family.
If I knew then what I know now, I would have made that purchase faster than you can say “red velvet cupcakes” because a little while later, we purchased the pasta roller attachment. My years of being enslaved as a pasta roller were over!
Every now and again, when I’m feeling nostalgic, I’ll bring the dog into the kitchen and help Kris make his spinach pasta which is my favorite. We’ll laugh, toss some flour around, talk with Italian accents and hug the dog.
Then I’ll get bored and go sit on the couch.
-The Loon
Want another classic Loon Log entry? How about: Mi Nombre es Albondiga (My Name is Meatball) OR The First Cooking of the Stock OR Fried Rice and Free Wine!
This post is what we submitted (the winning submission!) to a group of vendors that celebrate diversity and held a same-sex marriage giveaway contest. This may appear a tad lengthy, but it’s a good read. We promise!
Kris & Wesley: A Journey of Love
Before I begin our story, let me start by saying how amazed and in awe we are of the businesses and organizations that are contributing to this phenomenal event. Wesley and I never thought we would see the day we could legally get married in the United States, and for that now to be a reality and to have businesses like yourselves embrace and support the rights of the gay community in such an incredibly generous manner is beyond words. So, we want to start our story first by saying thank you for recognizing this tremendous struggle and journey towards marriage equality by giving this amazing gift.
Our journey towards marriage equality began in the late 80s, though at the time we might not have realized it.
Our Journey to Each Other
Wesley spent the majority of his adolescent and teenage years in South Dakota. He pretty much knew he was gay all his life, but actually admitted it out loud to his best friend, Jodi, his junior year of high school. Unfortunately, the timing of this conversation could not have been worse. It was over the phone, and unbeknownst to Wesley, she was on a date with the captain of the football team. Over the next few days, it became obvious that the captain of the football team was privy to their conversation and life became a living hell for Wesley.
Living in a small town and being a gay teenager is not a very healthy living arrangement, so Wesley decided to leave SD for the big metropolis of Omaha. Wesley’s upbringing was a bit unconventional so convincing his father to let him leave home so he could have a brighter future was pretty easy. Living alone and being a gay teenager in Omaha was like a dream come true compared to what he experienced in SD. His senior year consisted of three music classes, two drama classes and gym – plus there were other gay teenagers that attended Central High School! It was at CHS that Wesley, with the help of his drama teacher, gained the courage to audition for the American Musical and Dramatic Academy in New York City.
Getting his acceptance letter to AMDA was one of the best days of his life, but there was one minor issue. How was he going to get there? He spoke to his father, and he agreed to drive Wesley to NYC if he came home and painted the house that summer. Little did Wesley realize that his father driving him to NYC meant he would be doing it his giant 18-wheeler truck. So I guess you could say Wesley’s road to marriage equality was in a big rig, listening to his father’s favorite 8 track tape, Convoy!
My journey to NYC was not quite as colorful as Wesley’s, but pretty momentous, just the same.
Growing up in super conservative Texas, in a very religious household, coming out of the closet was something that never even seemed an option. As I moved through my adolescent and teenage years, I knew I wasn’t like my straight friends, but I just could not admit to myself that I was gay. I enjoyed childhood and had lots of friends. I guess you would say I was popular. In high school, I was on the gymnastics team, I was Senior Class President, I was an honor student, but I never had a girlfriend.
After graduating from high school, I headed to college about 3 hours away from home at Texas A&M University. I ended up studying architecture and graduated in 1988. But something happened as I started my junior year: I found out that I had a decent singing voice. I decided to audition for a small theater production at the college. I got the part, and was given a small singing part. That’s all it took. I was bitten by the bug…and bitten hard. I continued to do shows, and was quickly being cast as the lead in the mainstage productions.
It was during this amazing period of my life that I became to understand who I was, and that it was okay that I was gay. I came out to a close friend, and suddenly the huge weight that had rested on my shoulders for years was lifted. I found clarity in my life that had been missing all those years, without me even knowing it. I decided I needed to follow this new passion to perform. I auditioned for AMDA and was accepted, and even granted a scholarship. I was comfortably out of the closet and heading to New York City. My life was about change forever.
That brief summer before I moved to the Big Apple, I considered telling my parents that I was gay. But I just felt they weren’t ready, that coupled with the fact that I was leaving home in a big way.
Both Wesley and I believe that everything we’ve ever done in our lives were just steps on our way to finding one another.
And that was about to happen on October 8, 1989.
Destiny is Fulfilled
During orientation week, AMDA separated us into two groups – one group of students were those who had college degrees before AMDA, and the other group were kids right out of high school. Wesley and I were obviously placed into separate groups, so our paths still did not cross. But as destiny would have it, one of Wesley’s roommates was in my group, and not trying to sound boastful, he had a little bit of a crush on me – which came in handy for a future purpose (I bet you’ll never guess where that little bit of foreshadowing will lead).
One of the activities planned for orientation week was going to see a Broadway show. AMDA provided all new students with complimentary tickets to a hot new show called Lend Me a Tenor. I was sitting with a group of students I became friendly with that lived in my apartment building on the Upper West Side called the Beacon. Wesley just happened to be sitting a few rows over.
Now, the next few occurrences are from Wesley’s recollection because I had no idea what was happening. Before the theater lights went dark, Wesley looked down a few rows and spotted me. Now, it was the late 80s, and being super tan was still very popular, and I had just spent the summer, poolside, in Texas…I was very dark. Wesley likes to re-tell the spotting of the white cardigan I was wearing, along with a gold necklace, which contrasted with my dark skin. He was immediately interested.
What ensued was probably even more comical than the hilarious farce that was about to take place on stage. Wesley decided to try and get my attention by walking by in the aisle that was directly in front of me. Unfortunately, I never noticed…I was too busy chatting with my new friends. Claiming he had bladder issues from too much coffee, he walked back and forth in that aisle at least 20 times before the show and during intermission. With no luck.
It wasn’t until after the show, out in front of the theater, that I looked over from the group of friends I apparently was chatting incessantly with, and spotted the most gorgeous person I had seen since arriving in NYC….seriously…he was jaw-dropping handsome.
Well, this is when destiny kicked into full gear – I noticed the person he was idly chatting with was the guy who had a crush on me. I know it was a terrible thing to do, but I took full advantage of the situation. I immediately walked up to them and said hello. Wesley, trying to be as coy as possible, offered a very cool, “Hey” from behind his ‘Risky Business’ sunglasses. I exchanged pleasantries with my wanna-be-suitor, and learned that he was roommates with Wesley. I became nervously excited. Wesley tried to remain as James Dean-ish cool as possible, which if you know Wesley now, can be quite comical. After a few minutes of very awkward conversation with his roommate, I said goodbye and returned to my group of friends.
I know people can be very skeptical when talking about love at first sight, or finding your soul mate, but what happened next can only be chalked up to exactly that.
As we were leaving, I was walking down the street in one direction and Wesley in the other direction; we turned around at the exact same moment and looked directly at each other. Wesley lowered his glasses, and we locked eyes – it was truly as if all time had stopped around us. We both knew in that exact instant we were soul mates. Wesley told me later that his roommate had informed him after our brief exchange in front of the theater – he better back-off. Too late.
Sowing the Seeds of Love
Within a week, we were ‘seeing each other.’ Many of the fellow students at AMDA guessed it was just a matter of time before Kris and Wesley would be last week’s news. But that didn’t happen. A love began to develop that grew stronger and stronger every single day. By the beginning of the second semester we were living together, along with two roommates.
During our last year of AMDA, we moved into our very own tiny apartment in the West Village. Tiny might even be a stretch – you showered in one room and the rest of the bathroom was in another room. Wesley liked to call it ‘European.’ We could have cared less. It was an amazing feeling to have a place of our own – our very first home.
After we graduated from AMDA in 1991, we both began auditioning for shows. We eventually started to work, but none of this work was together, or in the same city. This was not easy, but when we were apart, we talked every day. There were no unlimited calling plans back then, so you could just imagine our phone bills. In hindsight, we both feel our time apart truly did make our love even stronger.
Back in our small apartment in the early 90s, we talked a lot about our future. We both knew we were meant to share our lives, and looked forward to the thought of growing old together. We both came from families that had very strong family values and parents who loved each other very much, so it was only natural for us to discuss marriage.
We began to think about having a wedding ceremony. Of course, the idea of same-sex marriage was never discussed in 1991 (I don’t think the term, same-sex marriage, was even part of society’s vocabulary yet), but the more we talked about it, the more it just felt like it was the right thing to do. We loved the idea of marriage: two human beings committing their union together in front of friends, family and God. Our union was as natural, and as good as any couple in the world. Why shouldn’t we get married? It just seemed natural.
We were struggling actors, so planning a wedding with hardly any money was proving to be very difficult. But as word began to spread about our wedding amongst our friends, we began to hear from people that we didn’t even know wanting to help or donate their services for this groundbreaking event…it was truly amazing. I’m getting choked up just writing about it.
The Gay & Lesbian Community Service Center on 13th street gave us a fantastic room to use for only $2 a head! A wonderful caterer and his wife provided us a fabulous cheese and fruit display, a full buffet with the choice of three entrees and a full bar – all for a $1,000. A woman from Texas provided us with tuxedos for no charge and our dear friend, Wendy, made a three-tiered wedding cake. Last but not least, my parents provided us with some much needed monetary help.
My parents are truly amazing people. I told them I was gay during Christmas of 1991, and instead of asking me to see a psychiatrist, they met with one themselves to help them begin the process of acceptance. I put this acceptance to the test a few months later when I told them we were getting married and needed some help. There was a prolonged pause in the long-distance phone call conversation – all I could think of was it was too soon to do this to them – but when I began to interject, my dad immediately replied and said he was just thinking of the quickest way to get us the money. In a very short time, my mother and father went from uncertain parents of a gay son, to true activists.
We are so blessed with the incredible support and love that comes from my family. I could write several pages of examples of the activism and work they have done throughout the years in the fight for all human rights. My mother says it best, “I think your father was a gay Mexican in another life.”
May 8th, 1992
All the planning, panicking, preparation and worrying that come with your wedding day finally came to an end on May 8th, 1992 when we officially tied the knot in front of 75 of our dearest friends and family.
People still speak of the ceremony today, over 20 years later. There was something very special about that occasion. Because there were no legal, family, or even societal obligations in getting married…it was so clear that the only driving force was love. The kinetic spirit in the room was beyond palpable. All of our guests stood through the entire ceremony – it was as if they all wanted to be as close as possible to this invisible fire that was burning bright.
The Journey Had Just Begun
For the next 20 plus years, we continued to build upon our deep love for each other. We’ve actually worked together for the same company for the last 14 years. Of course, people ask us all the time, how can we stand spending that much time with other? The answer is very simple – we are best friends and still make each other laugh more than anybody else can.
In 2004, we packed up our belongings along with our adorable miniature daschund and moved to suburbia…New Jersey. We were terrified at first. Will the neighbors accept us? Will we be awakened in the middle of the night by a brick going through our window? Well, it turns out New Jersey is just as gay-friendly as NYC, plus we discovered this wonderful, thriving, local community theater five minutes away from us. We were in heaven. We immediately became involved with the theatre and quickly realized what an amazing community to be a part of.
As we began to spend more time at the theatre, we developed more and more lasting friendships. Amongst these friends were a lot of young people. Wesley and I had discussed having children from time to time but it was never in the cards for us, but these kids began to look at us as role models for a loving, committed couple, not just in the gay community, but for any couple, gay or straight.
Young adults seemed to gravitate towards us. We began to take many of them under our wings, and many of these kids referred to us as their newly adopted Dads. We provided these kids moral support, love, often financial assistance, and a safe place to be themselves. We showed the young gay kids that they could have anything they wanted…especially when it comes to a happy marriage.
In 2007, New Jersey legalized civil unions for same-sex couples so we felt it was our obligation to the gay community to be counted as one of those unions, even though we did realize that it was still not equal by any standard.
Through the years, Wesley and I have picketed, marched and fought for the same rights that our straight brothers and sisters are afforded – but as we’ve become older, we came to the realization that the most affective form of activism was just being us. Living our lives as a normal, loving couple has proven to be a very powerful instrument in the fight for equal rights.
Although, attitudes and laws were rapidly changing across the United States about same-sex unions, the thought of us living in a state where we could actually have our union recognized by the government was hard to fathom. The repeal of DOMA proved to be the straw that broke the camel’s back….the camel being the governor of NJ.
Now that our journey to marriage equality is actually law in the Garden State…we are prepared to apply for a marriage license. But now that we are older, mortgages, car payments and building some savings have to take precedent over us investing in a beautiful wedding ceremony and celebration.
Of course, we have always dreamt of one day having a wedding that would celebrate nearly a quarter century of love, and the fact that our very union and commitment to one another help blaze the trail for young gay couples today.
The thought that this dream could actually become a reality is simply incredible.
Once again, we are truly thankful for organizations such as yours for congratulating the GLBT community by rewarding a very lucky couple with their dream wedding. Wesley and I have lived our lives by following one simple rule ‘actions speak louder than words.’
Thank you for doing the same.
UPDATE: A Special Message from Kris and Wesley (regarding Wesley’s 2017 transplant surgery). AND: Kris and Wesley Are Officially Getting Hitched! Updated: Kris and Wesley Get Hitched!
With Highest Regards,
Kris Longwell & Wesley Loon
P.S. When my parents and sister heard what you were offering, and that we were entering ourselves, they wanted to add their thoughts about our union. Did I mention how amazing these people are?
Dear Sir/Madam:
The characteristics of a good marriage are not dependent upon the gender of the couple. When love, faithfulness, mutual caring, and a willingness to share both the good times and the challenges of life are as obvious as they are in the union of Kris and Wesley, there should be no room for doubt about that marriage being right. Our entire family joyfully and proudly embraces that union and sees it as a role model for us.
In spite of the fact that we always lived far apart, Kris and Wesley have never allowed that to diminish their involvement in family life. They attended the high school and college graduations of our three children, they played important roles in the wedding of our daughter, and have gone out of their way to join in the celebration of birthdays, anniversaries, and holidays. One of the highlights of those occasions was to take part in Kris and Wesley’s civil union ceremony. It was a wonderful family celebration.
We have the pleasure of introducing Kris and Wesley to many of our friends who continue to hold them in the highest regard. Our pride in being in the same family with them could not be greater and we are excited about what the future holds for them and for our relationship.
Sincerely,
Erin Schrock
Dear Sir/Madam:
I suppose we are stereotypical parents. As soon as our children were born and we knew they were healthy and apparently whole, we began to develop dreams about their future. Some of the important things included in those dreams were continued good health, advanced education, successful careers, and, perhaps most important of all, a happy marriage and another generation of joyful family life. It turns out that we are lucky parents, because that’s just the way it worked out for us, even though there was one wrinkle in the plan that we had to iron out together.
It was the “happy marriage” part that required a little extra attention. Having a husband for Kris was not exactly what we had dreamed. To be honest, that might have derailed the entire dream, but Kris was a master at leading us through the experience and, given time and space, the dream came back into focus and is now a reality. The characters in the dream changed, but the dream remained the same. And in the process we gained a more profound understanding and appreciation for marriage, love, and family. After 20 years together, Kris and Wesley’s marriage continues to be a model for all of us. We feel so very fortunate that, with them, we are able to live out that dream of “another generation of joyful family life.” Parents’ dreams do come true.
Jerry & Maudell Longwell
THIS POST HAS BEEN UPDATED: KRIS & WESLEY FINALLY GOT LEGALLY MARRIED (27 Years in the Making)…See below for the beginning of the amazing story back in early 2014…actually, read below ‘A Journey A Love’…to see when it all started back in 1989:
JANUARY, 2014
So, an amazing thing has happened…Kris and Wesley are officially getting married!
We are in shock…we just won all-expenses paid wedding for July, 2014! Same-sex marriage was passed into law in the state of New Jersey this past Fall, 2013. With the recent repeal of DOMA (that terrible so-called Defense of Marriage Act), this means we now can have marriage equality on both the state and Federal level. This is huge!
Let me tell you how this all came to be…
We found out about this amazing wedding giveaway contest from a friend. The contest was hosted by Rothweiller Event Design and there were 9 couples who were selected as finalists. To be considered, you were asked to submit your ‘story.’ Danielle Rothweiller, owner of Rothweiller Event Design, along with 11 vendors, including the beautiful Wilshire Grand Hotel in beautiful West Orange, NJ – all read each couple’s story; they viewed a brief video that each couple was also ask to submit…and then each vendor voted on who they felt should win the amazing prize.
On January 9th, at the Wilshire Grand Hotel, the winning couple was announced. And Wesley and I won! We are beyond excited and now preparing for one of the biggest events of 2014! We are submitting our story to Ellen, plus a few reality shows…big things are coming in 2014!!
Here is the story of Kris and Wesley that we submitted…
Kris and Wesley: A Journey of Love
Now, check out the highlights from the unforgettable day!
Click here, or the image below, for wedding highlights