Sunday, March 30, 2008

Saturday: Foss Waterway/Ruston

Brian and I dodged raindrops and snow showers on Saturday and headed down to the Foss Waterway for a short walk.

We managed to take a few photos before the rain began.

Saturday, March 29, 2008

Old Photo Friday: My Gram

I had a dream this week about my Grandma Virginia...she was sitting in the sun at a baseball game with ther friend, Betty smoking a cig and taking in a game. I know....this must be heaven.


StacyWho: Stacy and Gram
What: Christmas - 1998? 99?
Where: My Uncle Mickie and Aunt Laura's house on Christmas Eve

Friday, March 28, 2008

Still Snowing!!

More snow pictures!!


Happy Friday!

It's snowing! Can you believe it!? March 28th and there is snow on the ground in PDX.

Check out these photos I just took.



Thursday, March 27, 2008

Recipe of the Week:Stacy’s Bacon-Stuffed Chicken with Roasted Veggies

My dad loved the roasted chicken I made last week so I decided to pass on my recipe. I never make the same thing the same way twice, but over the years I feel I have just about perfected this Julia Childs-esque “French” roasted chicken

Prep Time: 30 min

Cook Time: 2.5 hr


1 whole chicken (about 5-6 pounds), rinsed and patted dry
4 bacon strips (aged, smokey pepper bacon)
1 Lemon, rind removed and sliced in quarters
4 Garlic Cloves peeled (2 smashed and 2 minced)
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Dijon Mustard
1 Cup White Wine
1 Poultry Bouquet (includes Thyme, Rosemary, Sage)
Roasting Veggies cut into chunks (about 6 cups); variations include yellow onion, Yukon gold potatoes, parsnips, mushroom, butternut squash, beets, rutabagas, brussel sprouts and mushrooms.


1. Preheat the oven to 425°.

2. Smash 2 garlic cloves and place inside chicken cavity along with salt and pepper, half the poultry bouquet and the cut up lemon.

3. Chop remaining poultry bouquet and place in a small bowl with 2 minced garlic cloves, 2 tablespoons Dijon mustard and 1 tablespoon of olive oil.

4. Loosen the skin of the chicken breast with your fingers and gently spoon the herb/mustard mixture on each breast. Then slide the bacon on top of mixture. Season outside of chicken with 1 tablespoon of oil, salt and pepper and any herb mustard mixture you have left (I use my hands and rub it over the outside.

5. Place the chicken in a large roasting pan/cast Iron pot with one cup of white wine. A blasting heat crisps the skin and gives the chicken a great roasty flavor, but only cook for 15 minutes at 450°F, followed by a more moderate 325° until done (2-2.5 hours).

6. Meanwhile, toss the cut up roasting veggies with 1 tablespoon olive oil together in a bowl and season with salt and pepper (I like to put mine in a large plastic container with a lid and shake them to coat).

7. After the chicken has cooked for 1 hour, add the vegetables that take the longest to cook into the oven (in their own roasting pan). Gradually add veggies to the pan based on their cooking time. Roast until the chicken is cooked through and the veggies are tender, about an additional 90 minutes. Tent the chicken with foil and let rest for 10 minutes before carving.

Note: I like to serve this with an old-fashioned creamy cole slaw



Wednesday, March 26, 2008

Pictures from the BIG DANCE

The Final 4 Gang
Here are a few pictures from last weekend's opening round NCAA party. As you can see....some of us had more fun than others (than can't have too much fun).

The Princess with her "pillow and a blankie" ( too)

Diamond Lil' needs a nap!

Brian's Sunday morning quiches (Lorraine and Broccoli Cheddar)

Monday, March 24, 2008

DeCarli: Restaurant Review

There is an amazing new restaurant in downtown Beaverton that we finally tried last week called DeCarli. Sandra and I thought it would be the perfect place to take my Dad who came up last Wednesday for the first round of the NCAA basketball championship.
First off...the warm atmosphere with brick walls, dark wooden sideboards, an attractive bar and a shiny open kitchen sends fragrant steams from kitchen to table. We all sorta felt like we were in a trendy downtown eatery and not Beaverton.

Opened last fall and run by former Tuscany Grill and Fratelli chef Paul Decarli and his wife, Jana, who spent six years working the floor at Bluehour, DeCarli offers rich pasta dishes, pizzettas and a complex and satisfying assortment of specials (from chicken, pork chops and flat iron steaks). Our portion sizes were overwhelming and hearty and even though the menu is small (this is Beaverton), it left each of us with a strong desire to return again, soon!

We started with the Polenta Fries served with a side of Gorgonzola Butter - fighting for the last bite. Sandra and I felt like the drinks and appetizer menu would be very appealing during the week.

Sandra had the Penne Pasta alla vodka w/ housemade fennel sausage - rich, creamy and spicy!

Pop had a dozen Oysters on the half shell with champagne mignonnette and a whole romaine leaf Caesar salad with croutons and shaved grana padano.

Stacy had Oxtail Orecchiette Pasta (distinctive Puglian type of pasta shaped roughly like small ears, hence the name {orecchio, ear, orecchiette, little ears} topped also with the shaved grana padano

The food reached the table in a timely manner and was "pipping" hot!

The wine list was reasonable and filled with NW and California varieties. We loved the Calera Chardonnay from California and will add this to our list of creamy, oaky favorites!

The dessert menu was appealing. Our choice, the Vanilla bean creme brulee achieved an admirably silky texture but reached the table with an off-tasting burnt top (perhaps a little too done).

Decarli is reasonably priced, with just about everything under $20 and appetizers under $10.

Check it out!


Wednesday, March 19, 2008

Magnificent Maui: 30 days to go!

The countdown is on!

Brian and I leave for Maui in exactly one month, April 19th. We are getting excited! This picture was taken almost 2 years ago during our first trip to Maui together.

Many people have remarked upon the verdant Valley Isle's resemblance to a woman. Whether you see it or not, this island certainly nurtures plenty of men, women and children from various parts of the world. I'll be looking through my photos to see how the island resembles a woman!

We will spend 10 days in West Maui; in the small community of Kahana (about 8 miles north of Kaanapali). 15 miles south of Kahana is the busy resort town of Lahaina. Front Street, the main drag area, is wall-to-wall art galleries and fine restaurants. Dozens of pleasure cruisers and fishing boats set sail from the harbor daily, carrying vacationers to nearby coves and reefs. Lahaina is also the hot spot for shopping and nightlife.
I hope the next month goes by fast!

Tuesday, March 18, 2008


Brian and I went "visiting" last Saturday. We started off in south Seattle visiting my Mom and Kenny and hearing all about their spring training trip to Arizona with my Aunt and Uncle.

We had a great lunch at the Elliot Bay Brewery and Pub. Boy, they make one of the best California Burgers (with smoky bacon, red onion and guacamole) I've had in a long time.

Brian loved the stout and even tried not only their beer, but also the BBQ Stout Burger. Yummy!

After our noon-time visit, we headed north to the Seymour's and Brian worked in Sonja's garden for a while. Her flowering plum tree is at it's peak! Beautiful.

Dinner was eggplant parmesan with a homemade pasta salad and for dessert, Sonja made those little chocolate lava cakes.

Brian and I are so grateful to have such wonderful people to visit and spend time with.


Saturday, March 15, 2008

Preview: March Madness

Pop arrives on Wednesday! We are all getting excited for what has become an annual event at Rebecca Lane for the past 10 years. Lots of great food and wine and of course - 12 hours of basketball a day for 4 days.

It doesn't get any better than this!

2008 NCAA Basketball Weekend
March 19th – March 23rd

Wednesday, March 19th
Dinner @ DeCarli’s in Beaverton

Thursday, March 20th
Herb, Lemon and Bacon stuffed whole roasted chicken
Roasted vegetables
Chinese Cole Slaw

Friday, March 21st
Bacon Wrapped Fillet Mignon
Baked Potatoes
Cesar Salad
Raspberry Cheesecake Bites

Saturday, March 22nd
Crab Ravioli with Roasted Red Pepper Sauce
Garlic Bread
Mixed Greens with Italian Vinaigrette

Sunday, March 23rd Easter Dinner
Pinot Noir Braised Short Ribs
Potato Gratin with Goat Cheese and Garlic


Friday, March 14, 2008

Old Photo Friday: Portland Spirit

Portland Spirit Cruise

Date: Summer 1999/2000
Location: Portland, OR
Who: Stacy, Sandra, Pop and Rosemary
What: Sandra bought Pop and Rosemary tickets for a Portland Spirit Dinner Cruise along the Willamette River and we went along for the ride



Thursday, March 13, 2008

Recipe of the Week: Black Bean and Rice Burritos

The first meal that Brian ever prepared for me was his famous Black Bean and Rice Burritos. His presentation was excellent - served on a bed of green leaf lettuce and topped with fresh salsa, I was really impressed. This past weekend, Brian prepared these same burritos and I had forgotten just how great they are.




Yield: 6 servings

1 box ZATARAIN'S® Ready-To-Serve Red Beans & Rice or 1 c uncooked basmati, brown or white rice cooked according to directions, plus one 16 oz canned cooked black beans or beans of choice (red beans, refried, etc.)
6 Burrito sized flour tortillas
1 Tomato, chopped
1/4 c Chopped green onion
Shredded green leaf lettuce
2 Cups shredded sharp cheddar cheese
Salsa for garnish

1. Cook rice according to package directions (if cooking rice and bean separate, cook rice and warm beans). Set aside.
2. Wrap tortillas in aluminum foil and place in a 200-degree oven to warm or you can heat in a pan on the stove over medium heat.
3. Remove tortillas from oven once your beans and rice are done. Place a heaping tablespoon of rice, to 2 tablespoons of beans and a bit of cheddar cheese in a warm tortilla and fold.
4. Garnish plate with a handful of green leaf and lay your burrito on top. Garnish with green onions, diced tomatoes, cheese and salsa

Makes 6 burritos. Easy to make ahead and warm up for lunch or dinner the next day!

Monday, March 10, 2008


We spent some time this weekend walking around and enjoying the early spring.

We caught up with the Seymour's on Saturday morning at Greenlake for the first time this year.

It's fun to walk around Greenlake with people who have dogs!

Despite the gloom (and a few raindrops), some of the spring flowers around the lake are starting to explode.



Friday, March 7, 2008

Old Photo Friday: Friends

Good friends are hard to find and I have been thinking about our friend, Vicki who had to put her cat, Pat to sleep this week. My heart goes out to her. This "Charlie's Angel's" weekend back in 1998/99 was a good time spent with good friends.

Date: 1998/1999 - I think it was in the fall
Location: Phoenix, Arizona (I think this picture was taken at lunch in Scottsdale)
Who: Vicki Bell, Stacy and Sandra
What: Sandra had a work conference in Phoenix and Vicki and I flew down and spent the weekend with her before her conference began.



Thursday, March 6, 2008

Recipe of the Week: Spring Asparagus

Spring is in the air and I’ve noticed that bunches of fresh asparagus are calling my name!

If one thing says "spring" eating to me, it’s courtesy of weight watcher's is this weeks recipe of the week



Chicken Sauté with Asparagus and Pine Nuts

Servings: 4

Preparation Time: 15 min

Cooking Time: 30 min

· 2 Tbsp all-purpose flour
· 1/2 tsp table salt
· 1/4 tsp black pepper
· 1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces
· 2 tsp olive oil
· 1 1/2 oz pine nuts, about 3 tablespoons
· 1 pound asparagus, thin
· 2 medium shallot(s), chopped
· 2 medium garlic clove(s), minced
· 2 Tbsp fresh tarragon, chopped
· 1 cup fat-free chicken broth, reduced-sodium
· 1/8 tsp black pepper, or to taste

· Preheat oven to 350ºF.
· In a zip-lock bag or flat dish or plate, stir together flour, salt and pepper. Dredge chicken in flour, coating both sides and patting off excess.
· In a large, nonstick skillet, warm olive oil over medium-high heat. Add chicken and sauté on both sides until nicely browned. Transfer chicken to a baking sheet and place in oven until cooked through, about 15 minutes.
· While chicken is baking, make asparagus and pine nut topping: Reduce heat to medium and add pine nuts to pan. Sauté until golden brown, about 2 minutes. Add asparagus, shallots and garlic; sauté until tender, about 8 minutes.
· Add tarragon and chicken broth to pan and boil until broth is reduced by half. Return chicken to pan, season with pepper and stir to heat, about 3-5 minutes.
· Set each breast on a plate and top with asparagus mixture. Serve immediately.

Image courtesy of WW Website

Wednesday, March 5, 2008

Chambers Bay: Home of the 2015 US Open

This past Sunday, Brian and I walked Chambers Bay (3 1/4 miles) for the first time since last fall and also the first time since the course was awarded the 2015 US Open.

It was a beautiful start to our Sunday and a great opportunity to snap some photos. This walk is also a great workout!



Tuesday, March 4, 2008

I Wish!

I've added something new to my birthday wish list.......

I think these adirondack chairs are very comfortable and would look really nice on the back patio. I can see myself sipping a glass of wine while relaxing in once of these this summer!

I'll keep wishing until April!



Monday, March 3, 2008

Ides of March

Since I was feeling a bit under the weather this weekend, Brian and I spent the first weekend in March in and around Tacoma.

We had a nice sunset on Saturday night and March certainly seems to be coming in like a "lamb" and not a "lion" for which we are grateful.



Saturday, March 1, 2008

Spring, Part 2!

A few days ago I took this shot of the daffodils in the front yard. See what a couple of sunny days can do?

Beautiful on the first day of March!