Wednesday, October 1, 2014

39.5/52: Weekend with the Parents!

Last weekend, we hosted my parents in Seattle for an end of summer (and the end of the Mariner's season) trip to Safeco Field.

After driving up to Seattle on Friday, we took my parents out to dinner at our new favorite place for 2014, Duos Lounge in West Seattle.

This has become our spring/summer 2014 dinner spot.  Next we must try it for brunch this fall!  

This is our third time to this little West Seattle gem and each time the service and the food has been wonderful.  On Friday nights, you are also treated to live music which was fabulous.

Our meal included shared plates of Shrimp Cheviche and...

Mediterranean Mussels in a White Wine Pesto Beurre Blanc Sauce

Rosemary had.....

Thai Beef - Marinated Painted Hills Flank Steak, Vermicelli Rice Noodles, Pickled Cucumber and Red Onion, Roasted Peanuts, Mint, Ginger and Lemongrass Vinaigrette

I had........

Weathervance Scallops with Roasted Corn Chowder and bacon and Potato Puree

A fabulous meal, topped off with Sean Minor Chardonnay!

On Saturday, we had a lovely breakfast at Endolyne Joe's.

I especially loved the Hawaii themed menu (they rotate the menu quarterly to offer dishes from around the globe).  

The Kalua Pork Hash was fabulous!

Next we headed to the Seattle Museum of Flight.

Located south of downtown Seattle, the Museum was established in 1965 and is the largest air and space museum in the world.  

On their grounds is the Personal Courage Wing with 29 World War I and World War II aircraft.  

There is also the "Red Barn", built in 1909, this building was used during the early 1900's as Boeing's original manufacturing plant. 

We had a special private tour (thanks, Ray) for about 45 minutes of the main wing of the museum and saw vintage aircraft that follow the history of aviation from the Wright Brothers first flight to the replica of the plane Amelia Earhart flew

After the museum, we headed over to Safeco Field and arrived early at the game for batting practice and to walk around the park.  It was OctoberFest and the place was packed!!

As of Saturday night, the Mariners were in contention for the last wild card spot in the American League playoffs.

The Mariners won in extra innings and the crowd was electric.  It was a special game!

Unfortunately on Sunday, the Oakland A's bumped the M's from the playoffs, but we still had a wonderful weekend and the Mariners had a great season!  Wait until next year!


Tuesday, September 30, 2014

39/52: Dinner at Leaky Roof and Our First Portland Timbers Game

It was a busy week in Portland last week.  Brian was in town teaching and so we planned a few end of summer activities.

First stop......

An expiring Groupon at The Leaky Roof in Portland, one of our favorite little British-Irish-Scottish pubs in the Goose Hollow area of Portland.

Country Fried Chicken ($15.50)
Battered Chicken Breast, Creamy Peppered Gravy, Garlic Mashed Potatoes, Seasonal Vegetables

Chick, Brian and I had a wonderful pub dinner!


On Tuesday night, our friends, Bryan and Maddie treated us to a Portland Timbers soccer game against Alpha United at Providence Park.

Bryan and Maddie

The Timbers are just about the hottest ticket in town and they have very coveted season tickets (right near the Timbers Army section) and managed to snag two extra seats and invited us!

Timber Jim saws a hunk of wood off a big log after every Timbers goal, then after the game, presents the cutting to the goal kicker(s)

I started watching the English Premier League last year and then with the World Cup over the summer, Brian and I have started seriously "getting into" soccer.

Despite a steady drizzle, we had a blast!!

Constants "chants" from the Timbers Army the entire match and smoke bombs for every Timbers goal!

The game was great, but the crowd watching was even better (in fact I had a hard time watching the game because I was trying to learn all the chants).



At the 80th minute
You are my sunshine, my only sunshine
You make me happy when skies are gray
You’ll never know dear, how much I love you
So please don’t take my sunshine away


At the 85th minute
Wise men say – Only fools rush in
But I can’t help falling in love with you
Take my hand – Take my whole life too
‘Cause I can’t help falling in love with you


ALWAYS after goal by the other team. Hold up scarves and SING LOUD:
Rose City ‘til I die!
Rose City ‘til I die!
I know I am, I’m sure I am,
Rose City ‘til I die!

Sunday, September 28, 2014

Menu Plan Monday: Welcome October 2014!

Happy Monday and Welcome to October!

Just 4 weeks until Halloween and only 8 weeks until Thanksgiving!!  The holidays are just around the corner.  GET ORGANIZED!!!!

There are some seasonal changes to our menu this week that I am super excited about.  What seasonal changes are you making?

Remember to check out Laura's site for more menu planning ideas.


SUNDAY: BBQ Pork Ribs, Corn on the Cob and Creamy Cole Slaw
MONDAY:  WW Dijon-Dill Chicken and Noodles and a side salad
TUESDAY: WW Parmesan Turkey Meatloaf with Mashed Potatoes and B Sprouts
WEDNESDAY: Grilled Pork Chops and Acorn Squash 
THURSDAY: Nacho Bar - Oregon Ducks game at 7:30PM

Friday, September 26, 2014

Old Photo Friday: Chick and Princess

WHO: Sandra and Stacy (Chick and Princess)
WHAT: Pop and Rosemary Wedding Day
WHERE: Backyard of E Street
WHEN: August 1985

We had a great girl's weekend last weekend.  Yes, I know that we are related AND have been living together for almost 18 years, but still....a girl's weekend is a girl's weekend!!


Thursday, September 25, 2014

Recipe of the Week: Pickled Jalapeno Peppers

Brian grew an amazing crop of jalapeno peppers this year.  To date, we've probably picked at least 3 dozen.  They were a bit mild and not as hot as we had hoped for, so next year we are going to try the spicier variety.

What does one do with three dozen jalapeno peppers?


Pickled Jalapeno Peppers



15 jalapenos, stems trimmed and discarded and thinly sliced
1/2 tablespoon minced garlic
1 cup distilled white vinegar
1 cup water
4 tablespoons sugar
2 tablespoon Kosher salt
1 teaspoon dried oregano


In a medium saucepan combine the garlic, water, vinegar, sugar, salt and oregano.

Heat to a boil, stirring to dissolve the sugar and salt.  Once at a boil, add the sliced jalapenos pressing them so that they are all submerged in the liquid.  Remove the pot from the heat and let them sit for 10-15 minutes.

Using a ladle, transfer the jalapenos into a clear jar.  Pour the pickling juices over the top until you've reached the top of the jar.  Let cool at room temperature before securing a lid and storing in the refrigerator (once opened, they can be stored for 10-14 days).

Excellent on nachos, in Bloody Mary's, on a pizza or a grilled hot dog!

Recipe courtesy of Google
Images taken with my Samsung phone