Tuesday, June 27, 2017

25/52: First Mariners Game of 2017

Sunday, June 25, 2017

Menu Plan Monday: Say Goodbye to June 2017

Welcome to the last Monday in June! 

As we head into a holiday weekend for some, and we've passed the longest day of the year...don't let Summer get behind you!  Step up with your planning, pantry and freezer management and save yourself time and energy for fun out door activities.

If you need some more inspiration, check out Laura's website.


MONDAY: Traveling home from Seattle; work conference in the city during the day!
TUESDAY: Beef Taco Bar
WEDNESDAY: Garden Burgers and Chips
THURSDAY: Going out?  If the barkdust is all spread, the treat will be HERE

Friday, June 23, 2017

Old Photo Friday: Summer Time Fun 1973

WHO: Stacy and family friends, Candy and Sten
WHEN: Summer 1973
WHERE: Backyard of E Street in Springfield, OR

Welcome Summer 2017!

In memory of the Summer Solstice of 1973.


Thursday, June 22, 2017

Recipe of the Weekend: Spatchcock Chicken

A spatchcocked (butterflied) chicken is a whole chicken with it's backbone removed.  The carcass is then opened up and laid flat before roasting or grilling. Flattening the chicken exposes more surface area to heat, so overall the cooking time is reduced.  

It looks intimidating, but in all honesty it's very easy to accomplish and the results are fabulous.


Spatchcock Chicken


Place the whole chicken breast-side down.  Cut along one side of the backbone. Repeat along the other side.  

Open the chicken and slice through the white cartilage at the tip of the breastbone to pop it open.  The chicken will lay nice and flat now, just like a butterfly.  Some people remove the entire backbone, but be careful...you can remove some good meat and it's not necessary to get the chicken to lay flat.


1 red chilli, deseeded and roughly chopped
2 shallots, minced
1 stalk lemongrass, outer leaves removed and discarded, chopped
1 teaspoon ground tumeric
1 teaspoon ground coriander
1 teaspoon sea salt
1 teaspoon black pepper
2 teaspoons fish sauce
1 (3-5 lb) whole chicken

Put all ingredients for the spice paste in a good processor and blend until smooth.

Coat the chicken with the paste and seal chicken in a large plastic Ziploc bag.

Leave chicken in the marinade for at least 6 hours or for even better flavor, overnight.

Remove the chicken from the fridge and let sit until room temperature (about 30 minutes) before roasting or grilling.

Tuesday, June 20, 2017

24/52: Father's Day Weekend in Eugene/Springfield

Father's Day Weekend is becoming quite an event.  The last few years, it's been centered around some sort of road trip and this year we started off with a beautiful drive on Friday to King Estate Winery for a wonderful lunch.  It's a beautiful area and our lunch was spectacular.  We stopped off to pay a quick visit to my Aunt and Uncle (Mom's side) and it was nice to spend a bit more time with them having just seen them again for the family reunion at the beginning of May.

Friday night we hit PK Park in Eugene to see the Emeralds take on the Vancouver Canadians in minor league baseball action.  The park is great (just a few years old), very imitate and a nice place to see baseball (it's still not Civic Stadium).

Saturday we headed up the McKenzie River Highway on our way to Sister's, OR.  It was a spectacular drive with stops for waterfalls and panoramic views of Cascade peaks.  For me, it wasn't about the destination, although Sisters has a lot going for it...it was about the journey and spending quality time with my Pop over Father's Day Weekend.

The weekend went by all too soon and before we turned the rental "beast" van back into the rental car company, we were already planning next year's adventure.