Category Archives: Uncategorized

Prosciutto, Peach & Mozzarella Salad

ProsciuttoPeachSalad

Just because fall is here doesn’t mean we have to stop making huge fresh salads. I don’t have any complicated secret recipe to share today, just an idea for a killer salad that is super easy and totally dinner party worthy. We had a get-together a few weeks ago with 4 sets of twins, yes FOUR. It was pure chaos and there was pretty much a steady stream of babies screaming the entire time but it was still fun to get together with other parents who totally get it, no judgement whatsoever. I made this salad and served it with a balsamic vinaigrette and it was delicious!

Prosciutto, Peach & Mozarella Salad

I started with a bed of fresh arugula and topped it with ribbons of zucchini (made with the vegetable peeler), juicy peach slices, small mozzarella balls and small pieces of thinly sliced prosciutto.

Prosciutto, Peach & Mozarella Salad

Lately I’ve been serving salads spread out on wide serving platters rather than piling it in a deep bowl. I think you can show of the ingredients better this way and you don’t loose all of the good stuff on the bottom. If you have a serving platter, give it a try next time, it works much better.

Meanwhile, these little boys are getting SO big, I can’t even believe it…

Boys1

They both have their own amazing personalities. Camden is observant and calm but loves a good belly laugh and is OB-SESSED with bouncing. Jax is the happiest little baby I’ve ever seen, his smile lights up the room, his giggle is contagious and he’s ready to start climbing walls soon, this kid is going to get into everything.

Boys2

Boys3

They are totally starting to interact and it’s a blast to watch. They are obsessed with each other’s eye balls and pretty much spend the entire day trying to steal each others toys. It’s so cool to think that they will have a best friend to grow up with and will share such a special bond.

WHAT MAKES ME HAPPY:

Warm evening walks with the boys.

StrollerRunsThere aren’t many of them left but I’ve been trying to soak in the few nice summer-like evenings we have left.  I’m going to miss my long stroller walks.

Summer

This was an incredible summer, I love fall but I am going to miss the flip-flop weather, long days and warm breezes. Until next year! Bring on the apples, sweatshirts and pumpkin spice!

 

…AND…We’re Parents!

Twins

Hello there blog family! I’m so sorry for the neglect the past few weeks but to say it’s been a bit of a roller coaster ride would be an understatement.  The boys decided they couldn’t wait to join this beautiful world and came a LITTLE earlier than expected!

Jax Allston Tria & Camden Thomas Tria were born November 18th at 8:30 and 8:31am.  Despite a lengthy NICU stay ahead of them to do more growing, they are doing as good as can be.  The nurses and doctors at the hospital are absolutely fantastic, I feel so lucky to live in Boston with world renowned medical facilities right at our finger tips.

Twins2

Twins3

Twins4

Twins5

We are already head-over-heels in-love with these guys.  They are both starting to show their personalities already and make us laugh every day.  We’ve had to drastically adjust our schedule and create a “new normal” by making the NICU our 2nd home and trying to balance our time with them with time to rest and our attempt at being normal adults as well.  Its been a difficult adjustment and the next few months are going to be a little strange but it will all be worth it when we get to pack these boys up and bring them home!

Thank you for your patience during this time, as I’m sure you can imagine, my time in the kitchen and ability to take nice photographs and post them for you may not be possible when I’m usually just throwing food in a lunchbox before running out the door.  I’ll check back in to update you on their progress and share more pics 🙂

Thank you to all of our amazing friends and family who are being SO supportive during this time!

Hope all is well with you guys!!

-Mai-Lis

 

WIAW #96

Breakfast

Hey there! Since I’m sucking it up in the recipe creation/cooking department lately I figured I would at least check in and partake in a good old What I Ate Wednesday.  Everything is going well here, I’m just trying to take it one day at a time and take it easy as much as I can without going absolutely bonkers.  I feel like my stomach is resting on my face and have no idea how my skin is going to stretch any more to make room for these growing babies but apparently it will, it’s slightly terrifying to think about.  I hate to focus so much on the pregnancy thing since I know some people just don’t care to hear about it but I totally get it now, why people talk about it all the time when they’re going through it. It’s not something that you can just switch off and then suddenly remember, oh yah, that’s right, I’m pregnant! Its something that is a part of your being 24 hours a day, it pretty much effects every thought you have on a daily basis and it becomes ALL you can think about.  It feels as if aliens have invaded your body and you’re slowing being transformed into something you don’t even recognize.  As weird as it is, I’m so grateful to be having this experience and grateful that my body seems to know what to do (that makes one of us, cause I have NO idea what’s going on in there). I’m also grateful that my two boys seem to be growing well and they’re happy in there, let’s hope they can hang on for another few months!

Anyways, what were we doing here? Oh yah, my eats for Wednesday.  For breakfast I had a piece of toast, some sausage, apple slices and scrambled eggs with cheese & artichoke dip.  YUM.

MidmorningSnack

I’ve been having a mid-morning snack recently even though I’m not really that hungry.  In fact, I don’t really get hungry at all anymore, I don’t think there is any room left in there for my stomach to operate. I’ve noticed that as the day goes along I have less interest in eating so I try to get my calories in during the first part of the day so I make sure I get enough nutrients in there to help them grow.  I used to ALWAYS need an afternoon snack to make it through the day and lately I’ve had no interest in one, it might also have to do with the fact that my activity level is below that of a sloth these days so I guess I’m just not burning the calories I used to.  I had a bowl of honey almond flax cereal for my mid-morning snack.  Again, something else new – I’ve never really bought cereal before but since I’m trying to consume more milk these days, cereal seemed like a decent choice.

Lunch

For lunch I had some Pumpkin Beef chili. I’ll be posting the recipe for this one soon, I got another package from Stubb’s recently and they sent me some of their new Cookin’ Sauces, one of which was a slow cooker chili packet. Holy freakin’ yum, I’ll talk about it more when I post the photos.

Dinner

For dinner i was craving something bad and there was this massive pizza crust that has been assaulting me in our freezer for weeks so I decided it was time to whip that baby out and make a buffalo chicken pizza.  It was pretty freaking good. Oh and of course, the spinach salad on the side for good measure.

Happy Wednesday everyone! Head on over to Peas & Crayons to say hi, grab some recipes, share some laughs…

 

WHAT MAKES ME HAPPY:

Feeling the little duders move around in there.

Belly

I’m pretty sure that one of them is going to be a boxer since he likes to punch my pelvis over and over like its a punching bag and the other one is going to be an American Ninja Warrier because he likes to practice his karate kicks on my stomach all. day. long.

It’s completely fine with me though, it always makes me smile.  I love feeling them move around having a ball in there, they’re just working on getting big and strong so they can come out on time and then come right home with us so they can keep us up all night and poop everywhere cuddle with us and show us those cute little baby smiles.

Apple Cinnamon Rice Cooker Steel Cut Oats

Apple Cinnamon Rice Cooker Steel Cut Oats

Happy Wednesday everyone!  Yes, I realize its Wednesday and that usually means What I Ate Wednesday but I forgot to take photos of my dinner yesterday and I figured rather than showing you a half assed day of eats, I’d focus on my breakfast and the yumminess that were these oats.  If you’re still interested in reading about my eats, I’ll share my lunch & snack pics down below.

Apple Cinnamon Rice Cooker Steel Cut OatsThe weather is getting a little chilly out there so I’m finding myself craving things like a hot bowl of oatmeal or soup.  Its been ages since I’ve done this and to be honest I almost forgot about it but I pulled out the trusty old rice cooker so I could have a hot bowl of oats waiting for me in the morning.  I think I posted a recipe ages ago, but in case you weren’t with me then, this is how it works.  Apple Cinnamon Rice Cooker Steel Cut Oats

If you have a rice cooker sitting in your cabinets, its time to dust that thing off and put it to daily use.  Basically you throw 1 part steel cut oats and 2.5 parts water into a rice cooker, select the porridge setting, set the timer to the time you want it to be done in the morning, start it and then walk. away.  Or you can be extra stealthy and throw in things like diced apples and cinnamon and you’ll wake up to the smell of fall exploding in your nostrils.   Word is, you can do this the exact same way in a slow cooker, I’m just old now and I go to bed at 9:00 so I’m worried that over 9 hours of cooking would create a burnt mess since mine tends to run hot.

Apple Cinnamon Rice Cooker Steel Cut Oats

I like to keep the ingredients I put in the rice cooker pretty simple, I haven’t tried putting a sweetener in yet because I’m afraid it would crust up and make it harder to clean. Its easy to dress it with those things after its done cooking so keep the first step simple, then you can get fancy.  For mine, I added a swirl of maple syrup, more pieces of cut up fresh apple, flax seed, chia seeds and a splash of almond milk.  I’m thinking I may try to get adventurous soon and make a bowl of savory oats, have any of you tried that? What’s your favorite combination.  Its such a great meal, its cozy, healthy and super filling, oh and did I mention easy peasy?

lunch

Speaking of savory… here is my lunch from yesterday.  I went out to dinner with a friend on Monday night and I ordered a buffalo chicken flatbread that I barely ate any of after I filled up on the appetizer so it made a delicious lunch along with a side salad.

snacks

For an afternoon snack I had some carrots and hummus along with some TJ’s nacho tortilla chips.

For dinner (not pictured), I cooked up some steak, sautéed zucchini and Alexia Roasted Smart Classics Fries.

 

WHAT MAKES ME HAPPY:

Cleaning out!

This weekend, Tom and I started the process of emptying out some of our unneeded stuff to make way for the boys on the way.  BTW – if you’re looking to get rid of stuff fast, post it for free on Craigslist! People go bat shit crazy over free stuff, doesn’t matter what it is.  Within 3 hours on Sunday we had people come to get an ikea coffee table, an old TV, a DVD player, a rug, a framed pic of a map, a snowboard, bindings, a little fountain and a broken office chair.  I realize we could have made some money if we had more patience but we just wanted to clean house and get things out of there as soon as possible.  It feels so good to have all this extra space right now.  I know it won’t last for long, the baby hand-me-downs are already filling up our spare bedroom but for the meantime, it feels good to get rid of some old stuff and make way for the new!

Apple Cinnamon Rice Cooker Steel Cut Oats

Serves 3-4
Misc Pre-preparable, Serve Hot

Ingredients

  • 2.5 cups water
  • 1 cup steel cut oats
  • 1/2 Large apple (diced)
  • sprinkle cinnamon
  • sprinkle ground nutmeg

Directions

1. Place ingredients in the rice cooker
2. Set on the porridge setting and then hit the "Cooking" button to start immediately, or set the timer to the desired time you would like them to be done. It will take around an hour for it to cook.
3. Serve with the other half of the apple pieces, sweetener like maple syrup or brown sugar and any other desired toppings.

 

 

My Big News, Times TWO

TwinAnnouncement1

Yup! Its true! If you didn’t know already, SURPRISE!  We’re expecting two beautiful twin boys in January! AHHH!  What am I feeling? Incredibly excited, incredibly scared, unprepared, probably everything that first time parents experience when the clock is ticking down to their arrival.  To answer your immediate question, no there are no twins in our family, it was a complete surprise, in fact it had never even crossed my radar as a possibility.  We went in for our first ultrasound and the tech got this surprised look on her face and said, “Well….here we are, there’s one baby right here, and another one right over here!.”  I yelled “Holy Shit” as Tom sat there in silence with tears running down his face 🙂  It was pretty incredible to simultaneously see you baby(s) for the first time and learn that there are in fact two of them on the way.  Your brain begins to spin with a thousand thoughts, how expensive is this going to be? What complications is this going to add? Oh crap, that small little room is not going to be the nursery anymore… After all those fears run through your head you begin to start thinking about all of the wonderful things that come along with it as well.  Two for the price of one, only one pregnancy, an instant family, not to mention that these two little dudes will have a best friend and soul mate for the rest of their lives.

BabyBump

I found out I was pregnant on Memorial Day weekend when I started crying watching a Kayem Hot Dog commercial, you know that one where they’re all in the  back yard running around and enjoying summer with the music playing in the background?  I was thinking “They’re just all SO HAPPY!”  I realized that weeping at a hot dog commercial was most definitely not normal so I decided it was time to take a pregnancy test.  We had been trying so it wasn’t a complete surprise but I even had a hard time believing it once the test came back positive.  There was a small part of me that thought we would go to the doctors and they would say “No, sorry, I think you were mistaken, you’re not pregnant.”  Its just hard to wrap your head around, to realize that there are life forms actually growing inside of you.  I guess seeing those two little babies on the ultrasound were enough to confirm it in my head.  I’ve been incredibly lucky so far, no morning sickness, no food aversions, no weird cravings (other than super greasy pizza, yummmmm).  I’m hoping the ease will continue into my third trimester and I’m able to keep these guys baking for as long as possible.

Its been hard to switch my lifestyle, being ok with the numbers on the scale going up and my clothes no longer fitting.  I know its for the good of the babies but its still hard to switch off that feeling of dread as I gain more weight.  You guys are going to have to bear with me as I probably post some not-so-healthy recipes for a little while. I’m still working on putting good things into my body but I’m not quite a conscious about the caloric content at this point, I’m just focusing on getting protein and nutrient rich foods to help these babies grow.

Reveal4

We are so lucky to have such great friends in our lives, helping us to get excited about the arrival of our little guys.  On Friday, they held a gender reveal party for us which is when we got to find out the sexes.

girls

We had the doctor put the results in an envelope for us after the ultrasound and our friends Alicia & Matt put together this whole surprise for us where they put confetti in black balloons with the results.  She had sent Tom & I questions a few weeks ago and as she read them, if we answered them the same, we got to pop a balloon.  It was such a fun way to do it, you can imagine the suspense!

Reveal2

Reveal3

Reveal1

I was completely blown away and surprised by the results, my first guess was a boy and a girl, second guess was two girls, LAST guess was two boys.  I was almost speechless when I saw that second balloon pop with the “It’s a Boy” confetti.  Its funny how you have these visions of your future and its hard to imagine when they don’t turn out exactly how you had imagined, life has a way of throwing some awesome curve balls your way.

Twin1

Twin2

I really can’t wait to meet these two, to see them develop their own unique personalities and passions in life.  They already seem to have different personalities from what we can see in the ultrasound.  Twin A is an active little buggar, he is always popping around every which way, kicking his brother in the head and showing off.  Twin B is a little more shy and likes to curl himself up in a ball and hide.  I’m curious to see if these characteristics will follow through at all in how they act when they’re growing up.

OtoPic2

OtoPic3

Here are a few more pics from Oto’s photo shoot with the shoes.  He has no idea what he’s in for! HA! I wish he didn’t look so sad in some of them, he’s going to have a blast with these two.  Two more faces to love!

I hope you guys bear with me as I spend time planning for the arrival of these two, I might not have as much time to cook elaborate meals but I’ll definitely share what I can and check in to say hi.

Woohoo for babies!!! 🙂

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Pork Tenderloin with Fresh Fig Balsamic Sauce

Oh man, you really need to make this.  Like seriously.  I got some fresh figs at the store about a week ago and I wasn’t sure what to do with them so I decided to make up a sauce to adorn some pork tenderloin.  If you look up fig sauce recipes, most of them use dried figs but if you can get your hands on some fresh ones, take advantage of it and make. this. sauce.

While we were in Burlington, I went by my favorite olive oil/vinegar store and picked up some amazing balsamic vinegars.  I made this sauce with a mixture of blueberry & maple balsamic vinegar. O.M.G.  I know this would be really good with regular balsamic as well but if you happen to have anything else on hand, give it a try!

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

You could serve it over steak or chicken, or turkey or anything your heart desires!!  I cooked up a pork tenderloin on the grill that had been marinated in a mustard sauce.  The saltiness of the meat was perfect with the sweet sauce.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Can we just take a moment to talk about how gorgeous and delicious figs are?  I love fig spread with my cheese, I love fresh figs on my yogurt, we even gave away a merlot fig spread as our wedding favors.  Tom & I enjoyed an AH-MAZING dinner last night at No. 9 Park in Boston and one of the courses was seared foie gras on a mini english muffin with seared fig, a hazelnut purée and a fig jam on top.  The server described it as the most incredible PB&J you’ll ever taste in your life.  Strangely enough, it really did taste like a peanut butter and jelly sandwich, but in the best possible way.

Pork Tenderloin w/ Fresh Fig Balsamic Sauce

Ahywho.  This made the perfect weeknight meal but it would also be one that is company-worthy.  You could make the sauce ahead of time and then just heat up before serving.  I served it alongside some mashed cauliflower and grilled zucchini.

Enjoy! Hope you all have a great weekend!

 

WHAT MAKES ME HAPPY:

Chippis!

Chippi

There is a little coffee shop down where I went to college that serves these supercharged crack delicious iced coffees called Chippi’s.  They make them in these white gallon containers and no one knows what goes in them, but it is something serious because not only are they delicious but they’ll make you feel like you drank an entire pot of coffee after just a few sips.  I went down to visit a friend last week so I had to stop by and pick up a gallon to bring home for Tom.

I don’t know how they haven’t capitalized on this thing and started licensing out the brand to sell elsewhere, they are sitting on a gold mine there!

Fresh Fig Balsamic Sauce

Ingredients

  • 8 Medium fresh figs (diced)
  • 2 tablespoons balsamic vinegar
  • 1/4 cup water
  • 1 teaspoon butter

Directions

1. Heat the figs and balsamic vinegar in a small saucepan over medium low heat and cook for 15 minutes, stirring occasionally.
2. Add the water and butter and continue cooking for another 10-15 minutes until reduced. Stir mashing figs with the back of a spoon.
3. Spoon over pork tenderloin (or other dish of choice) and enjoy!

Salmon Green Chile Enchiladas

Salmon Green Chili Enchiladas

Hey there! Happy Friday!  I’ve had this recipe I’ve wanted to share with you for a few weeks and I’ve been so busy I haven’t had a chance to sit down and write it out for you.  Well here it is!  These were SO easy and so different and SO good!  As you may or may not know, I have a partnership with Stubbs BBQ where they send me their amazing products and I get to experiment and come up with fun ways to use them.  I was super excited to get my recent package when I tasted their Green Chile marinade.  It had such a great flavor, I knew it wasn’t going to take much to use it in a making a dish shine.  As you can tell by the name, its supposed to be used as a marinade but I decided to switch it up a bit and try using it as a sauce.  Boy am I glad I did!

Salmon Green Chili Enchiladas

It has a fantastic southwest flavor and HEAT! Oh boy does it have some heat.  If you like spicy stuff, then this is the stuff for you.  It was just the type of spice that I like though, the type that adds a great flavor and heat but doesn’t linger so long that your mouth is burning for hours after.  I’ve never tried making enchiladas with salmon but the flavors in this just worked.  The sweetness from the corn with with seasoned salmon, spice from the sauce and coolness of the avocado, they all just worked in perfect harmony.  The best part about this recipe is the minimal ingredient list.  I used Stubbs Chicken Spice rub for the seasoning on both the salmon & the corn filling.  Their rubs have suggestions in the name of which meat they work best with but I find that they’re great for all different uses in the kitchen.  Just check out the ingredients, you’ll find they are pretty universal spices.

Salmon Green Chili Enchiladas

I used fresh corn since I had a few leftover cobs in the fridge but if you don’t have any (or don’t feel like cutting it off the ears), I’m sure frozen corn would work just as well, I’d stay away from the canned stuff if you can, it might be too watery for this.

I started out by sautéing up some onions, corn and seasoning with the Stubbs Chicken Spice Rub.

Salmon Green Chili Enchiladas

Then I seasoned up this beautiful wild salmon filet with more of the rub…

Salmon Green Chili Enchiladas

…and then seared it in a sauté pan until cooked through.

Salmon Green Chili Enchiladas

Then its time for assembling!  I assembled each one with the corn mixture, shredded salmon, sliced avocado and shredded Mexican cheese.

Salmon Green Chili Enchiladas

This is the part where you smother those babies in the Green Chile sauce.  The recipe will probably make up to 6 or more enchiladas but I only made 4 since there are two of us and that’s all my pan would fit.  I used tomato basil tortillas but you can use whatever you have on hand.

Salmon Green Chili Enchiladas

Then you smother in cheese, top with foil and bake in the oven until the cheese is all melted.  Remember that we just cooked the salmon & the corn, so you won’t need to cook it for too long to heat the centers.  If you would like to prep ahead, you can cook the salmon & corn mixture ahead of time and store in the fridge, just make sure you adjust the baking time so that it gets heated all the way through.

Salmon Green Chili Enchiladas

Hope you love these as much as we did!  Thank you to Stubbs for sending me such awesome (and oh-so-tasty) products!

Enjoy!

 

WHAT MAKES ME HAPPY:

Picking fruit.

blueberries

I’m not saying that I’d like to do this for a living or anything, but occasionally getting out there on a gorgeous day to pick some strawberries or blueberries is very therapeutic.  Blueberries are especially awesome because you don’t have to kneel down at all, they’re conveniently growing right at eye-level, how nice of you blueberries!

I’m slightly terrified that my 5 pounds of blueberries are almost gone and I’ve pretty much been eating them by myself.  I’m hoping maybe Tom has been sneaking handfuls here and there or else I’ve got an entire body full of blueberries right now, its possible I may just turn purple.  Oh well, purple is a pretty color!

Salmon Green Chile Enchiladas

Serves 4-6
Allergy Fish, Milk, Wheat
Meal type Main Dish
Misc Serve Hot

Ingredients

  • 1 Small onion (sliced)
  • 3 ears of corn (about 2-3 cups (cooked & cut off the ears))
  • 1lb wild salmon
  • 1 bottle Stubbs Green Chile Marinade
  • Stubbs Chicken Spice Rub
  • 1 Medium hass avocado
  • shredded mexican cheese
  • 4-6 Large tortillas (depending on your baking pan size)

Directions

1. Heat a sauté pan over medium high heat and add a splash of olive oil. Add the onion and cook, stirring occasionally for about 8 minutes. Add the corn to the pan and continue cooking until heated through (3-4 minutes). Season corn mixture using Stubbs chicken spice rub and then set aside in a bowl.
2. Season the salmon well using Stubbs chicken spice rub. Using the same pan, heat butter or olive oil and then cook salmon filet until cooked through, flipping once to brown both sides (5-10 minutes depending on thickness).
3. Remove salmon from heat and shred in a bowl.
4. Preheat oven to 350 F.
5. Assemble enchiladas using corn mixture, shredded salmon, sliced avocado and shredded cheese. Roll tightly and place side-by-side in a baking dish. Pour Stubbs green chili sauce over the top until it is evenly coated and top off with more shredded cheese.
6. Cover baking dish with foil and bake for 20-30 minutes. (If you make filling ahead of time and it is cold when you assemble, increase baking time). During the last 5 minutes of baking, remove foil and let the cheese brown (you can use the broiler for this as well).
7. Serve topped with avocado & scallions (optional).

Note

If you don't have fresh corn, you can use frozen as well, just alter cooking time accordingly.

 

Our West Coast Journey, Part I

WC-Trip1-1

Hey Guys! Checking in to say hi and share some fun adventures from our trip to the West Coast.  We are currently in Portland and heading on to San Francisco soon so I’ll update you on that later.  We started the trip last Thursday by flying from Boston to Seattle, then taking a shuttle bus and a ferry which landed us on San Juan Island in Washington.  The picture above is the massive Mt. Baker in the distance.

WC-Trip1-2

We stayed in the cutest little harbor on the island called Roche Harbor.  It basically feels like you’re in some sort of fairytale land or movie set.  There are hundreds of multi-million dollar yachts docked in the harbor with cute little shops along the pier along and a fantastic restaurant that was able to keep us coming back for more after 3 meals there.  We spent 2 days here and I think it was the perfect amount of time.  We were able to relax and walk around and enjoy the beautiful scenery.

WC-Trip1-3

The weather was a little chilly (anywhere from 55-65) but the sun was warm and it didn’t stopping us from eating our meals outside on the deck.  I didn’t take pictures of it but I enjoyed a delicious Lamb Burger for lunch one day and a beet salad and pizza for dinner.

WC-Trip1-4

We took a nice walk on Friday morning through the woods and a local sculpture garden trail.  The trees and landscape were beautiful to look at.

WC-Trip1-5

We had some fun with some of the sculptures like this mirror on an easel.

WC-Trip1-6

WC-Trip1-7

The real reason for us to make the trip out here was to join in on the wedding celebrations for my beautiful cousin and her new husband.  The wedding was gorgeous, the weather was perfect, the setting was beautiful and every detail was perfectly thought out.  You can see a pic above of the beautiful reception space.  I feel lucky to have such a great family that I’m close with, I wish that we all lived closer to each other but its great to have events like this to bring everyone together.

WC-Trip1-8

WC-Trip1-9

 

After heading back from San Juan island we spent the night on Bainbridge Island off of Seattle and then took the ferry in on Sunday morning to rent a car and spend some time walking around the city.  Of course we had to make a stop at Pike Place to check out the produce and fun fish throwing.  I’m always so annoyed that I can’t go shopping at these markets and buy stuff to go cook at home, its like torture.  I settled for a honeydew bubble tea 🙂

WC-Trip1-10

WC-Trip1-11

After Seattle we drove down the coast to Cannon Beach Oregon where I got to show Tom the famous “Goonies” rocks.  The beach was beautiful and we spent a lot of time walking around the cute little town and hanging out on the beach.

WC-Trip1-12

For dinner the first night I had a delicious seafood stew with salmon, haddock, shrimp, clams, and crab. It hit the spot after a lot of heavy meals leading up to it.

WC-Trip1-13

WC-Trip1-14

We found a fantastic spot to eat on the water and I ordered up the famous Crab Louie salad I was seeing on all of the local menus.  The crab was really fresh and it was great to get some fresh vegetables.

WC-Trip1-15

WC-Trip1-16

We ended up at a fantastic restaurant the second night called The Irish Table.  Its this cute little place that takes over the space of a coffee shop at night and serves up some delicious food.  We started off with some mussels in a curry white wine garlic broth (holy yum).  I could dip their homemade whole wheat soda bread in that stuff ALL DAY LONG!

For a main dish I ordered the fresh fish over arugula & fingerling potatoes.  I have to admit that the fish was a little under seasoned but the amazing mussels totally made up for it.

WC-Trip1-17

We finished up the day by grabbing some beach towels and watching the sun set on the beach.  This has been a fantastic trip, I can’t wait to share our adventures in Portland & San Francisco when we get back.  Hope all is well with you guys!

Ta ta for now!

 

 

 

 

WIAW #84

Breakfast

Ugh, why is it so freaking impossible to take a vacation in the U.S.?  Why can’t we be like Italy where everyone just takes the whole month of August off?  Wouldn’t that be nice? It often seems like prepping for a vacation is more work than the actual joy you get from having time off.  I say this because we’re getting ready to leave for vacation and the past week has been stress-o-mania.  I guess that’s one of the joys of working for yourself! I’m also telling you this as an apology for the lack of posts that have been/will be over the next week or two.  My paid work always takes priority so unfortunately the blog has had to take sort of a back seat the past week.  We’re going to be adventuring our way through Washington, Oregon & California so I’ll have lots of fun stuff to share with you when we get back!  If I have time while I’m there, I’ll try to check in and say hi 🙂

ANYWHO, I WAS able to take some pictures of my eats today so I could share them for What I Ate Wednesday, so let’s take a look at those.  For breakfast I had a piece of toast with cheddar, a slice of bacon and an egg along with a peacotum. A what?  Yup, a peacotum.  If you haven’t tried them before, they are freaking delicious. Its a hybrid between a peach, apricot and plum, its all sorts of juicy goodness squeezed into one little fruit.  I found them at Trader Joe’s the other day.

Lunch

For lunch I had some leftovers from dinner the night before.  I made meatloaf for the first time in my life.  Tom really loves it so I decided to make some for him using a starter sauce I found at Williams Sonoma, I’m going to try to post a review soon if I have time.  It was REALLY good! I had never even tried meatloaf until a few years ago but if its as moist and flavorful as this, I’ll take it!  I topped it with some BBQ sauce and ate alongside some steamed broccoli and a pesto summer squash sauté.

Snack

For an afternoon snack I had a scoop of peanut butter and a popsicle because I was melting and I needed to eat something cold. It totally hit the spot!

Dinner

I had to grab a quick dinner before a meeting so i picked up a chicken kabob salad at a local pizza place.  I wasn’t able to finish it because it was so huge but it was delicious!

Happy Wednesday!  I’m hoping I can stop in to say hi soon, but please forgive me if I can’t!

 

WHAT MAKES ME HAPPY:

Beach days!

Beach

We finally got a nice beach day in on Saturday.  The tide was pretty high so people were squeezing in cozy next to each other but it was literally the perfect day.  75 degrees and sunny with a nice ocean breeze. Can’t wait for more of these this summer!

The Ultimate Loaded Potato Salad

The Ultimate Loaded Potato Salad

Hope you all had a fantastic 4th of July weekend!  I was really hoping to share this one with you before the holiday so you could whip some up for your weekend bbq’s but life got in the way and I had to hog this potato salad all to myself for a few days longer.  I made this for a BBQ last weekend and it was so good that I made up another batch this weekend when we had a party on Saturday.  I decided to do an ultimate classic summer bbq, we served pulled pork, cole slaw, potato salad, caprese salad, watermelon & feta salad and corn on the cob.  Everyone gobbled it up!

The Ultimate Loaded Potato Salad

I’ve made my fair share of potato salads in the past and I make a pretty good one but THIS ONE. I can’t even. It’s seriously the best one I’ve ever made, I may never make another potato salad again.  It’s not healthy, its not even trying to be healthy, its just potato salad in all its glory goodness.

The Ultimate Loaded Potato Salad

When Tom lived in the city, we used to walk to this little bagel shop called Bagel Rising every weekend morning to get our breakfast/lunch (back when we used to do something called sleep-in).  The bagels were good and the sandwiches were awesome but the potato salad! Holy yum.  After tasting that the first time, I decided to give it a try and see if I could replicate it.  I wasn’t ever able to make it taste exactly like their magic recipe but after this one, I’ll never try again, I think it might be better.  This potato salad is the potato salad of all potato salads, if you make it, you may have people bowing down to you hailing you a god sent from the heavens.

The Ultimate Loaded Potato Salad

Ok, I’ll stop gushing now, I guess you get it. Its good. Make it. Now.

 

WHAT MAKES ME HAPPY:

Happy babies.

BabyCharlie

Some of our best friends had their baby boy last week and he’s SO friggin cute.  It never gets old watching a baby sleep, they always look so peaceful and happy!

(Hope you guys don’t mind me exploiting your baby on here but he better get used it, this kid is gonna be famous some day).

The Ultimate Loaded Potato Salad

Allergy Egg
Meal type Side Dish
Misc Serve Cold

Ingredients

  • 2.5lb yukon gold potatoes (washed & finely diced)
  • 2 tablespoons apple cider vinegar
  • 2 Medium carrots (peeled & roughly cut)
  • 4 scallions (trimmed)
  • 1 1/4 cup mayonnaise
  • 2 tablespoons pickle juice
  • 1/4 cup diced pickles
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon dijon mustard
  • 4-6 slices uncooked bacon

Directions

1. Preheat oven to 425 F. Place bacon slices on a baking pan and bake until crispy (about 10-15 minutes).
2. Remove to a paper towel lined plate and set aside (reserve a tablespoon of drippings for the dressing).
3. Bring a large pot of salted water to a boil. Add potatoes and cook until tender (about 10-15 minutes). When potatoes can be pierced easily with fork, drain into a colander in the sink and toss with apple cider vinegar. Let steam for about 10 minutes.
4. Meanwhile, in a food processor combine carrots, 2 scallions, mayonnaise, pickle juice, pickles, sugar, salt, mustard & a tablespoon of bacon drippings.
5. When potatoes have cooled, transfer to a large bowl. Dice remaining 2 scallions and the bacon and toss with the potatoes. Pour the dressing over the salad and toss to coat well (you may have extra dressing, just use what you need).
6. Cool in the refrigerator before serving.