Saturday, April 21, 2018

On Vacation!

Brian and I are heading off to Florida this morning to visit with his family, celebrate my birthday and warm our bones (it's been a chilly and wet Spring).

I'll be posting some great vlogs on YouTube when I get back and trying to post some cool photos on Instagram along with some InstaStories.

Until then.....


Friday, April 20, 2018

Old Photo Friday: Happy Birthday, 1985!


WHO: Sandra, Stacy and Rosemary
WHERE: E Street in Springfield, OR
WHAT: Celebrating my 16th Birthday
WHEN: April 24, 1985

The album I received for my birthday is "Songs from the Big Chair" by Tears for Fears released in February 1985 and included such hits as "Shout" and "Everybody Wants to Rule the World".  In the U.S., the album was #1 for 5 weeks.  The song "Everybody Wants to Rule the World" to this day, remains one of my all time favorite songs.

Happy Birthday Month to me!


Thursday, April 19, 2018

Recipe of the Week: Stacy's All-Time Favorites Month/Baltimore-Style Crab Cakes

Brian took me on an East Coast adventure for my birthday in 2007 and we walked along the inner harbor of Baltimore and found Philips Seafood Restaurant.  I know many people dislike Philips and if we ever go back, we have a long list of other places to try Baltimore's famous crab cakes.....or one could just simply make them at home!

Andrew Zimmerman claims that this recipe is the best crab cake you'll ever find!  My only addition is a hint of old bay seasoning.


Baltimore-Style Crab Cakes


1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon old bay seasoning
1 pound jumbo lump crab meat
20 saltine crackers, finely crushed
1/4 cup canola oil
lemon wedge, for serving


In a small bowl, whisk together the mayo, egg, mustard, Worcestershire sauce and old bay until smooth.

In a medium bowl, lightly toss the crab meat with the cracker crumbs.  Gently fold in the mayo mixture.  Cover and place in the refrigerator for 1 hour.

Scoop the crab mix into 8 1/3 cup mounds; lightly packed into 8 patties, about 1 1/2 inches thick. Place patties back in the refrigerator for 30 minutes.

In a large skillet, heat oil until shimmering.  Add the crab cakes, 4 at a time to pan and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side; repeat until all crab cakes are cooked.

Transfer the crab cakes to a plate and serve with lemon wedges.

Tuesday, April 17, 2018

15/52: Mid Month "rainy" Musings

We needed an adventure desperately!

We've had 14 out of 15 days of rain.  Seattle is breaking records as one of the wettest Aprils on record.

When I first met Brian he told me, "I never let the weather dictate my life" so Saturday's almost 2 inches of rain was no issue.

Pike Place Market
Chocolate Box for a wine tasting
Serious Pie for Dinner

A fun Saturday adventure!


Sunday, April 15, 2018

Menu Plan Monday: Middle of April 2018

Welcome back, Monday!

How is April treating everyone!

The days are growing longer and it's time to turn over the garden!  How are you changing your menu for Spring?  Share a favorite spring recipe if you have one.

As always, Laura's site is an excellent resource for planning and organizing ideas.


MONDAY:  Grilled Hamburgers
TUESDAY: Chicken with Thai Peanut Zoodles
WEDNESDAY: Farro with Seared Black Cod, Broccoli and Salad
THURSDAY: Birthday Dinner out with Chick