Iconic Flintstones House Sold!

If you grew up in the Bay Area, chances are you know of or have even driven by a wacky residence nicknamed “The Flintstone House.” Located above Crystal Springs Reservoir in San Mateo County, this 1976 home looks like it’s straight out of a cartoon. There’s not a flat edge or right angle to the entire three bedroom home, and that includes all the windows and doors! While it might seem like an eyesore to the affluent residents of San Matteo, this opus of William Nicholson is a delight to children everywhere, who very much enjoy imagining what kinds of cool creatures or people live there.

For a while no one lived there, and in an attempt to garner interest in  buyers for this wacky wonder, the owners listed the property on Airbnb property! Though they were charging $900 / night for a stay in the house, somehow the ploy worked and the home sold and is now entirely private again. We’re pretty interested in who wanted to live in the home that the website Mother Nature Network called this home, “aboveground Teletubby lair, a psychedelic igloo compound, a curvaceous curiosity seemingly transported from a different time and place.”

They must be a fan of experimental architecture, because the way that Nicholson built the home is actually what impresses the most. His team draped steel rebar and metal mesh over aeronautical balloons, sprayed the whole thing down with shotcrete, and then deflated the balloons when everything was stable. It gives the whole house a look of being blown up, almost like a bounce house or inflatable pool. We highly recommend that if you’re in the Bay Area you drive by this whimsical home, and who knows, you just might see Fred and Wilma out front!



Restaurant Offers Cliff Diving!

We all know about Rick’s Cafe, the legendary bar and restaurant from the movie Casablanca: “Of all the gin joints in all the world, she walks into mine.” Well there’s an equally cool Rick’s Cafe halfway around the world in Jamaica, and while they do have live music, that’s where the similarities between the movie classic and this funky joint end. Rick’s in Jamaica is the perfect island getaway, an alternative to the very crowded 7 Mile Beach that usually draws the tourists.

Situated cliffside on Jamaica’s West End Cliffs, Rick’s Cafe opened in 1974 as a place for locals to watch the sunset. It’s patio area overlooks a drop anywhere between 10-35ft to the ocean below, and somehow it’s become a tradition among patrons to jump off the cliff to the water below while waiting for a table!

Whether it has something to do the the excellent rum drinks Rick’s serves up (the rum punch is especially potent) or whether it’s simply island fever, customers of Rick’s have been willingly jumping from the patio for over four decades! The water is crystal clear and only fifteen feet, and we think it’s an absolutely genius way to cool off while waiting for your food. And the food, by the way, is delicious. Jamaican jerk chicken and seafood specials are served up daily, as well as mouth watering rum cake (of course!) for dessert. If you’re vacationing on Jamaica, Rick’s is a must-see, even though the secret has gotten out and the bar isn’t only for locals anymore! As Rick (from Casablanca) would say: We think this is the start of a beautiful tradition!

The Right Way to Order Steak

Americans love their beef, there’s no doubt about it. But how we order it cooked is a definite source of contention. Arguments can be started, holidays ruined, family dinners eaten in silence, simply over the debate of which is the best way to cook specific cuts of meat. So what’s all the fuss about? What is the level of “doneness” that most Americans like their beef cooked to, and who’s right?

It turns out that the answer isn’t all that simple. While the website fivethirtyeight.com actually broke down what percentage of people like their meat cooked rare, medium rare, etc… this simple graph doesn’t account for how this breaks down per cut of meat. And that, the website argues, can make all the difference.

This is because not all cuts are created equal. Each steak has a different texture and consistency, which means that some take better to being cooked longer, and vice versa. “Every steak has a different fiber,” said Jens Dahlmann, the executive chef at Longhorn Steakhouse. “If you look at the most tender steak, it’s the tenderloin. That’s a steak that lends itself to barely cooking it. It’s got a very soft fiber and very sweet flavors to it. It works great for rare and medium-rare.” However, cuts with a lot of marbling or fat distributed throughout, like ribeye or T-Bone, benefit from slightly longer cooking, so all of that deliciousness melts down and coats the meat. The steakhouse chain recommends those get cooked somewhere around medium to medium-well.

But as for the 11.7% of people who like their beef cooked well done? Well, that’s simply a matter of taste. In the end, you like what you like, right?

The Best Fudgsicle Of Your Life

Summer is magical time where it seems like anything can happen and the world is alive with sunshine and joy! Just kidding, summer is HOT. And if you don’t know how to beat the heat, either with air conditioning or a pool or frozen treats, you’re in big trouble in most areas of the country. Well, we can’t provide you, dear reader, with a pool or an air conditioning unit, so we had to opt for the recipe to the single most delicious fudgsicles we’ve ever had!

Of course, you have to have a bit of time on your hands… these things aren’t going to freeze themselves! But if you’re willing to put in the effort, these are way WAY better than the store bought variety. The recipe we found comes from instructables.com and they expect you to have a lot of specific things on hand, like popsicle molds and cornstarch, so if you don’t have a well stocked kitchen/pantry, make sure you read the ingredient list well in advance of attempting these delicious fudgsicles!

Basically what you’re doing is making a super thick hot chocolate on the stove. Throw most of the ingredients together (the sugar, milk, cocoa, and cornstarch) and stir over medium heat until it gets super thick. Take care not to let the mixture boil, however; milk tends to get a burnt flavor if it gets too hot. Take it of the stove and, while still hot, stir in the vanilla and the butter until both melt in smooth to the mixture. While it’s still pourable but cool enough to not melt the plastic, pour into popsicle molds and freeze for at least four hours (though really, the longer the better). Pop them out and enjoy the best way to beat the summer heat we know of!