Tuesday, September 19, 2017

37/52: Final Weekend of Summer


And just like that.....

Summer is coming to an end.  The rains fell hard Sunday night.  Clearing the air of forest fire smoke and bringing a cooler dampness to our day.

We played hard, Summer and I...but as always, our relationship ends all too soon leaving an ever fading memory.


Our last Saturday night of Summer...spent in the backyard of friends watching the twinkle lights come on way too early.

Enjoy!
Stacy

Sunday, September 17, 2017

Menu Plan Monday: September 18-21, 2017

Welcome Monday!

This week is the last week of summer!  Fall starts on Friday.  Are you ready?

Let Laura help you stay on track with menu planning and organizing.

Enjoy!
Stacy


SUNDAY: Beef Taco Bar
MONDAY: Chicken Thighs with Corn on the Cob and Salad
TUESDAY: Out! Meeting friends for Happy Hour
WEDNESDAY: Grilled Hamburgers
THURSDAY: Flat Iron Steak with Baked Potato and Broccoli

Friday, September 15, 2017

Old Photo Friday: First Day of School 1981


WHO: Stacy Dare Brady
WHAT: First Day of School
WHERE: Springfield, OR
WHEN: September 1981

Back to school season is here!  I can tell by the white sweater and the starched and dark blue jeans that the clothes are new.  The bag probably has everything I'll need for middle school (6th grade)!  Oh boy!

Enjoy!
Stacy

Thursday, September 14, 2017

Recipe of the Week: Greek Flatbread


When Brian and I were in Vancouver at the end of August, we ate an amazing meal at The Cactus Club Cafe.  One of the items on the starter (appetizer) menu was Rob's Flatbread with caramelized onions, grape tomatoes, feta, goat cheese, basil pesto, arugula and a balsamic glaze.  Brian liked it so much that he took half of it home...in his bag for the train ride the next morning!

Rob's flatbread inspired me to be on the look out for a great flatbread recipe including an easy dough recipe.  This is a perfect appetizer with a glass of wine as we enjoy those last few late summer evenings on the patio

Enjoy!
Stacy

Greek Flatbread (Otherwise knows as Rob's Flatbread)


Ingredients:


Flatbread Dough
1 packet active yeast
1/2 teaspoon sugar
1 3/4 cup flour, plus a bit more for your working surface
1 teaspoon salt
3/4 cup water
1 teaspoon olive oil
olive oil; to brush tops of flatbread

Flatbread
1 sweet yellow onion, sliced into rings
1 tablespoons olive oil
2 tablespoons basil pesto
1 pint cherry tomatoes, sliced in half
1/4 cup feta cheese crumbles
1/4 cup goat cheese crumbles
1/2 cup halved pitted Kalamata olives
2 tablespoons chopped parsley or a handful of arugula leaves
2 tablespoons balsamic glaze

Directions:


Preheat oven to 450F.  

In your food processor bowl, combine the yeast, sugar, flour,and salt.  Pulse to combine. Add the water in a steady stream until the dough begins to form.  Turn it out onto a board, lightly sprinkled with flour and knead with the heel of your hand until the dough is smooth and elastic.

Coat a large bowl with oil.  Place the dough in the bowl, and cover with a damp cloth.  Put in a warm spot to rise until it doubles in size, about 1 hour.

When the dough has doubled, punch the dough, scrape it onto the board again and knead it lightly into a smooth ball.  Cut into approximately 4 pieces depending on the number and size of the flatbreads you are making.  Shape flatbreads in an oblong shape 12 x 4.  Brush with olive oil and transfer to a prepared baking sheet.

In a medium saute pan, cook onion with one tablespoon olive oil; stirring often until caramelized; about 15 minutes.

Spread the basil pesto between the flatbreads and top with onions, tomatoes, cheese, olives.

Bake about 15 minutes or until crust is golden.  Top with parsley or arugula and a drizzle of glaze.

Tuesday, September 12, 2017

36/52: A Concert and Girl's Weekend


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I got back to Portland and back into a routine with some fun things on the calendar to start the beginning of September/end of Summer!

Last Sunday Sandra and I went up to Ridgefield, Washington to the Sunlight Amphitheater to see Lady Antebellum along with Kelsea Ballerini and Brett Young.  A fun night, which started off at Joe's crab shack and ended about 12:15 am the next morning!

This last weekend was annual girl's weekend and our trek down 23rd avenue in Portland for treasures, people watching and lunch with wine at JoBar (cupcakes from Saint Cupcakes)!

Summer in winding down...our air quality has been bad with forest fires in the area and the sun in now setting earlier and earlier each evening. We continue to sneak in as much summertime fun as possible in anticipation of the changing season.

How are you spending the last days of summer?

Enjoy!
Stacy