Friday, May 29, 2015

Old Photo Friday: Ann P. Lee Graduation

WHO: Ann Peterson (soon to be Lee)
WHAT: High School Graduation from Newark High School
WHERE Newark, DE
WHEN: May/June 1948 (I might be off just a few years)

It's graduation season again...hard to believe.  Here is a picture of Brian's Mom, Ann on her graduation day from High School.  Both Ann and Brian's father, Allen both graduated from Newark High School.



Thursday, May 28, 2015

Recipe of the Week: Curried Red Lentil Soup

I recently discovered that my local grocery store makes the best red lentil soup, but it's quite expensive.  I just love a hearty soup for lunch so I searched on-line to try and find one that I can make and freeze for weekday lunches.  This soup is inspired by the Indian side dish dal; the Hindi word means split and refers to the split peas or lentils used in it's preparation.


Curried Red Lentil Soup


1 tablespoon oil
1 large onion, shopped
2 gloves garlic, minced
2 tablespoons minced fresh ginger
1 jalapeno pepper, seeded and minced
1 1/2 tablespoons curry powder
1 teaspoon cinnamon
1 teaspoon ground cumin
2 bay leaves
1 1/2 cups red lentils, rinsed
8 cups reduced sodium chicken broth
3 tablespoon chopped fresh cilantro
2 tablespoon lemon juice
2 tablespoon mango chutney
salt & pepper ground pepper, to taste
1/3 cup plain Greek yogurt


Heat oil in heavy stock-pan over medium heat.  Add onion and saute until softened, 3-5 minutes. Add garlic, ginger, jalapeno, curry powder, cinnamon, cumin and bay leaves and cook, stirring for about 5 minutes.

Stir in lentils and broth and bring to a boil.  Reduce heat to low and simmer, partially covered until the lentils are tender, about 45 minutes.

Discard the bay leaves.  Stir in cilantro, lemon juice and chutney.  Season with salt and pepper.  Ladle the soup into bowls and garnish with yogurt.

Tuesday, May 26, 2015

22/52: Pacific Science Center - Pompeii: The Exhibition

In the year 79, Pompeii vanished beneath thick payers of volcanic ash left by the eruption of Mount Vesuvius.  Last Saturday, Brian and I explored Pompeii: The Exhibition at the Pacific Science Center in Seattle.

The travelling exhibition which has been in Seattle since the beginning of February, tells the tale of the city of Pompeii, hidden from view and forgotten for centuries until its rediscovery over 250 years ago.

Inside the exhibition, we saw garden frescos and marble statues, helmets and shin guards of the day's Gladiators, coins and currency and religious alters and shrines...not to mention the 6 full body casts of twisted human forms, asphyxiated by extreme heat and noxious gases (this was really the only part of the entire exhibition that I wanted to see). 

The entire exhibition was truly stunning (and the body casts were a bit...gross).

Admission was not cheap!  $32 each for the weekend (add $6 for audio tour, which we both really enjoyed).  Tickets were timed and dated to facilitate entrance.  This way, guests do not have to wait on a first come first serve basis, plus it allows the museum to not over-crowd itself.  We proceeded at our own pace and it took us about 90 minutes to see everything.

After the exhibition, we headed across the street to Sport Restaurant and Bar at KOMO Plaza.

Not only is Sport a great place to watch a game and grab a beer and a burger, but the restaurant is a Seattle Sports Museum chronically a 100 year historical prospectus of Seattle's sports champions from the early 1900's to present day.  Amateur, Professional, Collegiate and Olympic memories are included. It also includes the 500 Club...with players in Major League Baseball that have hit over 500 home runs in their careers. Sport has signed balls and pictures, including Babe Ruth, Willie Mays and Mel Ott.

It was a great day to explore not only the history of Pompeii but also the Sports history of Seattle.


Sunday, May 24, 2015

Menu Plan Monday: Last week of May 2015

Welcome to a new week!

Monday kicks off the official start of the summer season, Memorial Day!  It's also time to remember those who have served this country so bravely and sacrificed their lives for our freedom.  Take time to remember this weekend not only those who have served, but those currently serving.

Here is our menu plan for the week ahead.  Remember to check out Laura's site for more organizing tips and menu ideas.


MEMORIAL DAY:  Grilled Burgers, Herbed Potato Salad and Corn on the Cob
Tuesday: Taco Tuesday
Wednesday: Thai Curry Lentil Soup with Salad
Thursday:  Grilled Chicken Thighs with Rice and a Steamed Artichoke

Thursday, May 21, 2015

Recipe of the week: Herb Potato Salad

I've posted several potato salad recipes over the years, but this recipe that was published last May in the newspaper supplement, Relish is the best potato salad I've every prepared and/or eaten.  This is perfect for the holiday weekend.  


Herb Potato Salad - Courtesy of


12 small to medium Yukon Gold Potatoes, sliced in half
5 hard cooked eggs, chopped
1 small white onion, diced
1  cup mayonnaise (start with 1/2 cup and add if needed)
2 tablespoons Dijon Mustard
1/3 cup each, chopped basil, flat leaf parsley
2 tablespoons fresh chopped chives
2 springs fresh thyme, leaves removed and chopped
Salt and Pepper to taste


Place potatoes in cold water to cover and bring to a boil.  Cook 20 minutes or until just tender.  Drain and let cool.

Peel (skins should fall off) and chop potatoes and place in a bowl.

In a separate bowl, add remaining ingredients and mix well.  Finally, gently fold in the potatoes.

Makes 6 cups (serves 8-10).  I typically cut this recipe in half unless serving a large group. 

Notes:  While my potatoes are cooking, I chop my eggs, onion and mix up the mayonnaise base.  Depending on how creamy you like your salad, you may need to add in a bit more mayonnaise.  Feel free to use other herbs, such as cilantro, dill  and tarragon.