Saturday, August 31, 2013

Maui Bound! Bon Voyage!


By the time you read this, we are probably sitting here at our favorite local pub celebrating our arrival.

One of my goals for this vacation is to enjoy the sights, sounds, smells and smiles of this journey (since we are only here 6 days).   

I'll be blogging when we get back to Seattle, but I won't miss a thing (it just might be delayed a bit). 


Friday, August 30, 2013

Old Photo Friday: Happy Birthday, Brian!

WHO: Brian
WHAT: On top of the World
WHERE: I think this was taken at Colorado National Monument

Happy Birthday to my sweetheart, Brian who will celebrate a birthday in Maui on Saturday!


Thursday, August 29, 2013

Recipe of the Week: Banana Bread

Just a friendly reminder that we are leaving for Maui in TWO DAYS!!!

I've begged Brian to take me around the northern part of Maui.  It's like a scratch in the middle of my know, the one you can't reach!  This area is the only area of Maui that we have not explored and I am dying for a taste of Julia's Best Banana Bread.

Past the resort area of Kapalua, 23,000 acres of Ritz-Carlton property, lies nothing. No more resorts, condos, shops or restaurants.  We went as far as the Nakaelele Blowhole last year, but beyond that is a mystery.

But doesn't this drive look easy!?

When highway 30 ends, Country Road 340 begins, the road narrows and then the oasis village of Kakakuloa appears.  Nestled in a small valley, a community of about 100 Hawaiians enjoy living life "off the grid".  

Here, a small road side stand sells Julia's famous banana bread.  She bakes enough loafs each day to serve those who risk life and limb to come to her and the stand closes when the last loaf is sold.

Brian says no, and I understand why.  It's a dangerous road (my Dad tried it and has warned us not to attempt for years), but it would be an ultimate adventure and man, I sure do want some of that bread.

This will have to do....a 2011 1st place winning recipe from the Maui Agricultural Festival.


Banana Bread

Makes 4 large loaves


2 1/2 cups sugar
2 1/2 cups flour
4 tsp baking soda
1 tsp salt
20 bananas
1 cup vegetable oil
4 eggs


Mix all dry ingredients together in a ziplock bag.  Smash the bananas in a large bowl (using your hands will help get all the lumps out).  Add the oil and eggs to the bananas.  Combine the dry ingredients with the banana mixture and mix well.  Pour mixture into pans (you do not need to grease the pans).  Bake at 350 for 30-45 minutes.

Recipe courtesy of  Maui Magazine
Images Courtesy of Google Images

Tuesday, August 27, 2013

August Bits and Pieces

This summer is winding down and we have been busy doing not much of anything the last few weeks (resting up for our Maui vacation at the end of the month).

Then I look back at the pictures on my phone and realize that we have actually been quite busy!

Here are some bits and pieces from the past few weeks.



Tomato Harvest (they are ripening all at once)

A beautiful lunch spot with clients last week in Carver, OR at Stone Cliff Inn.
We had the most amazing smoked salmon chowder!

A new member of the family?  Missy Bleu has been hanging around West Seattle for several months (she's Sammy's girlfriend).  She's so beautiful!

The start (FINALLY) of my new train station in Tukwila.  Perhaps by this time next year, I will actually have a station instead of a glorified "shed".

Possibly one of the last bowls of steamer clams served at the Downrigger in Friday Harbor, before it burned to the ground on 8/17/13.  So sad!

Pizza on the grill!  My baby and I experimenting with our pizza cookbook for what turned out to be one the best meals of the summer!

August sunset along the Puget Sound.  Probably one of my last sunsets this year as our days are growing shorter, my train schedule is changing and soon my travels will be in fall and winter's darkness  

Wrapping presents for a 5 year-old's birthday!  Getting extra help from Sammy!

How are you wrapping up summer?

Sunday, August 25, 2013

Menu Plan Monday: End of August, 2013

Welcome Monday!

If I wasn't leaving for Maui next Saturday, I'd probably be a lot sadder that August is over!

Here is our official/unofficial end of summer August menu!

Don't forget to check out Laura's Blog for more menu and organizing ideas.


Monday: SW Chicken Salad
Tuesday: Thai Beef Salad with Fresh Herbs
Wednesday: Asparagus and Lemon Fettuccine with a Garden Salad
Thursday:  Picking up a pizza!  Finish packing!  Vacation Starts tomorrow!!!

Friday, August 23, 2013

Old Photo Friday: Happy Anniversary, Pop and Rosemary!

WHO: Pop & Rosemary
WHAT: On Vacation with 16 year old daughter, Stacy (me)
WHERE: San Francisco, CA
WHEN: April 1985

Happy Anniversary to an amazing couple, married 28 years tomorrow!

Do the two of you remember this trip?  Roseberry, do you remember that blue-eyed waiter at the seafood place by the water?  Pop, remember that 12 minute helicopter ride around AlcatrazThis trip stands out in my mind...what an amazing 16th birthday!


Thursday, August 22, 2013

Recipe of the Week: Maui Onion Dressing

In case you missed it last week, we head over to Maui in 9 days!!!!

One of my favorite places to visit is Kula or "Up Country" and this year we are taking a farm tour.  I am looking forward to spending the day there.

Kula, is a district in Maui that stretches across the west facing slopes of Haleakala from Makawao to Ulupalakua  Most of this area lies between about 1,800 to 3,700 ft in elevation.  It's typically where full-time residents prefer to live, away from the tourist oriented towns near sea level.

  Stacy in "Up Country" 2008

The word Kula means "open meadow" in Hawaiian and is generally a zone of arid earth with open country slopes.

Communities along old lower Kula Road have a unique history of ethnic settlement.  In the late 19th century, Portuguese and Chinese immigrants, who fulfilled labor contracts with sugarcane plantations moved into the area.  Later, Japanese farmers moved into this area for its fertile earth.

The farming tradition continues today, with lettuce, jicama, cabbage and most famously, tomatoes and onions are grown for consumption.

Maui onions are sweet and are a smaller version of Washington State's Walla Walla onion.  Seriously, I think I could eat them like an apple, but since I can't smuggle them back in my suitcase, I'll have to use Walla Walla's for this recipe.


Maui Onion Dressing


Makes 8 servings


1/4 Cup plus; 2 Tablespoons Chopped Maui or Sweet Onion
1 Garlic Clove
1/2 Cup White Sugar
1 Teaspoon Dry Mustard
3 Tablespoons Lemon Juice
1/4 Cup Apple Cider Vinegar
1/4 Cup Mayonnaise
3/4 Cup Vegetable Oil 
Salt and Pepper, to taste


Combine the onion and garlic in food processor.  Blend until smooth, then add sugar, mustard, lemon juice, vinegar and mayonnaise; puree until blended.  Set to lower speed and pour in the oil in a thin stream.  Season with salt and pepper then chill.  Serve with fresh salad greens.

Recipe courtesy of All Recipes
Pictures from my library and some from Google

Sunday, August 18, 2013

Menu Plan Monday: August 18-22, 2013

Welcome Monday!

This week's menu is composed of some "firsts".  

I am making a Weight Watchers German Potato Salad for the first time on Monday night and I think it will pair nicely with grilled pork tenderloin.  

Tuesday, I am trying a new fish recipe from Stacey Snacks, she's a cool foodie blogger from New Jersey.

Then on Wednesday, we are trying buffalo for the first time and I think I found the perfect buffalo burger recipe.

Finally, on Thursday (with Chick away) I am eating my #1 meal...fried oysters (perhaps it was my first meal, who knows?!).

Exciting times in our kitchen this week!

Remember to head on over to Laura's blog for more menu ideas.


SUNDAY:  BLTs with Fresh from the Garden Tomatoes 
MONDAY: Grilled Pork Tenderloin with German Potato Salad and Corn on the Cob
TUESDAY: Cod with Chimichurri Sauce, Roasted Potato Slices and Asparagus
WEDNESDAY: Smoky Buffalo Burgers with Tater Tots
THURSDAY: Fried Oysters with Yukon Gold Potatoes and Baby Peas

Saturday, August 17, 2013

Girls Night Out with the Hillsboro Hops

View from our seats

Summer is winding down and the boys of summer will soon pack up and be gone.

The first season of the Hillsboro Hops has been an amazing success.  The new stadium opened in June and I've had the chance to attend three games this year.

 Barley (Hops mascot) with the boys of summer

Last Wednesday's game was ladies night and Chick and I enjoyed a fun night at the ballpark.


Friday, August 16, 2013

Old Photo Friday: Diamond Head

WHO: Sandra, Stacy and Australian Mate, Simon
WHAT: Over-the-top tourist sail around Waikiki and Diamond Head
WHEN: April 2004

With Brian and I heading over to Maui in a few weeks, it's not hard to remember my first time in Hawaii back in 2004.  Great memories with family and friends.


Thursday, August 15, 2013

Recipe of the Week: Huli Huli Chicken

In case I forget to mention it, we are leaving for Maui in two weeks!!

As always, we are super excited to live with Aloha and experience all of our favorite Maui treats and also try some new adventures.

One of my favorite Maui "smells" is the Huli Huli Chicken that is grilled most weekend days along the Honoapiliani Highway between Kahalui and Lahaina.  Hawaiians have a strong connection to family and cooking, but I had no idea of the history behind this recipe.

Ernest Morgado began cooking up batches of teriyaki chicken for a group of farmers in 1955 and soon became the Huli-Huli Chicken "King".

He died at age 85 in 2002, but not before becoming a respected business man and community leader who changed the face of charity fund-raising when he came up with the chicken idea.  

Back in 1955, he was head of Pacific Poultry and he barbequed his first chicken at a farmer's meeting.  The gathering expected to be fed and the unprepared Morgado, decided to broil some chicken with teriyaki sauce (his mother and grandmother's recipe) and the farmers loved it.  Realizing he had a hit on his hands, he began to market the teriyaki chicken.  

When the idea hatched, he decided that the new product needed a catchy name, and he created Huli-Huli with Huli the Hawaiian name for "turn".  

Morgado barbequed the mass quantities of chicken between two grills and when one side of the chicken was cooked, someone would shout, "huli".

The name Huli-Huli was trademarked in 1958. School and church fundraisers make thousands of dollars a year all over the Islands selling Huli-Huli Chicken.

If I can't pick up some road side Huli-Huli in Maui, I think I will cook up a batch when I get home!


Huli Huli Chicken


1/3 Cup Ketchup
1/3 Cup Soy Sauce
1/4 Cup Brown Sugar
1/4 Cup Honey
1/4 Cup Vinegar
1/2 Cup Pin
1-2 TBS Sesame Oil
1-2 TBS Grated Ginger
3 Cloves Garlic, crushed
1 TBS Worcestershire
Squeeze of 1/2 Lemon


Mix all ingredients and reserve half the marinade.  Don’t be fussy about measuring. Jus’ do ‘em to taste. 

Morgado’s exact recipe is a trade secret. But here’s one I found on the web.

The recipe is enough for about three chickens, split in half.  You can use chicken pieces if that’s what you have. Marinate your chicken for at least a half-hour.

Brush the chicken with the remaining marinade while cooking over a grill. And don't forget to huli the chicken.

Finally, feel free to invite us over to share in the Aloha spirit!

Recipe courtesy of Hawaii Magazine
Images from Google Images

Tuesday, August 13, 2013

Weekend Wrap-Up: Sailing in Friday Harbor

Brian got a call, out of the blue, a few weeks ago from his old college buddy, Russ.

Him and his wife Sue (along with their two boys, Matt and James and Sue's father, Chris) sail every few years for several weeks in August up in the San Juan Islands north of Seattle.  Russ called to see if we wanted to join them for a day sail around Friday Harbor.

The answer was YES!!!!

Sue's Dad Chris owns the sailboat and spends his summers in the San Juan's. 

 Brian's buddy, Russ

The San Juan Islands are a group of islands between the US Mainland and British Columbia, Canada and are accessible by passenger ferry.  There are actually 172 islands in the chain, but only three major islands, Lopez, Orcas and San Juan Island.

Friday Harbor is a town on San Juan Island and has a population of about 2,000 people.

In 1845 the Hudson's Bay Company laid claim to San Juan Island and in 1850 they build a salmon curing station and later, introduced sheep farming.

 Captain Brian at the helm

The town's name originates from Joseph Poalie Friday, a native Hawaiian who worked at Hudson's Bay and raised and herded sheep around the island.

I've never been to the San Juan Island before so we were super excited to spend the day not only on a sailboat with good friends, but also in one of the Pacific Northwest's jewels.

 Brian trimming the sails

Sue's Dad, Chris is 83 years old and learned to sail in his 60's.  He navigates the San Juan's every year for 3-4 months, hosting family and friends (basically anyone who wants to crew with him).

 Russ, Brian and Stacy sitting port side

We spent about 4 hours sailing the waters off Friday Harbor, Shaw and Orcas Islands, including an adventure out through the straight of Juan De Fuca (which is a 95 mile stretch of water that is basically the Salish Sea outlet to the Pacific Ocean).   It was rough on account of the current tides, but it was one hell of a ride.

It ended all too soon, we headed back into the marina and wandered around the town of Friday Harbor for an hour, grabbed a bite to eat and shared sailing stories!

 Brian with the Wade Family (Brian, James, Chris, Matt, Russ and Sue L-R)

We said our goodbyes at the ferry terminal around 6:30, leaving our friends to spend the entire week sailing in the beautiful pacific northwest (today they head over to Victoria, BC for a few days).

Bon Voyage and thanks again for an amazing day!


Sunday, August 11, 2013

Menu Plan Monday: August 12-15th, 2013

Welcome Monday!


Our beautiful northwest weather continues, so less time in the hot kitchen and more time outside, preferable eating on the patio!  I am also super excited this week to eat some of our cauliflower from the garden.  This will be our first harvest!

Enjoy your week!  Head on over to Laura's Blog for more menu planning ideas.



MONDAY: Turkey Sausage Fajitas with Mushrooms, Onions and Peppers

TUESDAY: Tortilla Crusted Tilapia with Fresh from the Garden, Cauliflower

WEDNESDAY:  Take me out to the ballgame!  Last Hillsboro Hops game of the season!


Friday, August 9, 2013

Old Photo Friday: Gone Fishing!

WHO: Steven Ray Suter (some of us just call him Roonie)
WHAT: Going fishing
WHERE: Someplace in Oregon
WHEN: Steve looks to me about 5 or 6 so I'll say 1966-67

Summer activities in our family always included camping and fishing.

Happy Summer!


Thursday, August 8, 2013

Recipe of the Week: Eggs Benedict

Who's Benedict and why are there eggs named in his/her honor?  The story might surprise you.

There are two conflicting accounts as to the origin of Eggs Benedict.  In a New Yorker article in 1942, a retired Wall Street stock broker named, Lemuel Benedict claimed that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his hangover, ordered buttered toast, poached eggs, crisp bacon, and a "hooker" of hollandaise.  The Hotel cook was so impressed with the dish, that he put it on the breakfast and lunch menu, but substituted ham for the bacon and toasted an English muffin instead of toast.

The other story revolves around Pope Benedict XII who was so fond of a particular egg dish, that he requested it often thus, claimed the naming rights (althought there is no reference to a sauce or toast or English muffins).

I say old Lemuel has the honor of the naming rights (his story is much more colorful)!

There are numerous variations of Eggs Benedict including, Eggs Florentine (spinach instead of ham), Eggs Mornay (cheese sauce instead of Hollandaise) and Irish Benedict (substitute corned beef for ham).

It's one of my all time favorites and quite easy to make (if you have the extra time on Sunday morning).


Eggs Benedict


2 tsp. white wine vinegar
8 large eggs
2 Tbs. butter, softened
4 English muffins, split in half
Eight rounds of Canadian bacon (feel free to use regular bacon if desired)

Basic Hollandaise Sauce 

4 large egg yolks
2 Tbs. fresh lemon juice
1 tsp. Dijon Mustard
6 oz. butter, melted
Pinch of cayenne (optional)


To make sauce:  Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn't touch the water.  In the bowl, whisk the yolks, lemon juice, and mustard until well combined.  Gradually whisk in the butter in a thin stream and keep whisking until sauce thickens (about 1-2 minutes).  If the sauce becomes too thick, add a few drops of hot water to thin it out.

Whisk in the cayenne if using and season to taste with salt.  Keep the sauce warm in its bowl set over the simmering water until ready to serve.

For the Eggs:   If you don't know how to poach an egg, watch this video!!

After the eggs are poached, set them aside on a warm paper towel-lined plate.

Toast and butter the muffin halves.

Heat a 10 inch skillet over medium high heat and cook 4 slices of Canadian bacon, turning once until heated through.  Transfer to a plate and cook remaining slices.

To serve, put two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon over about 1/4 cup sauce.

Video courtesy of YouTube
Recipe adapted from Fine Cooking, thanks for image too!

Tuesday, August 6, 2013

THPRD Concert in the Park with Hapa

Last Thursday night, Tualatin Hills Park and Recreation District sponsored a free outdoor concert in our neighborhood park with one of my favorite Hawaiian bands, Hapa.

Call it destiny, but I've loved Hapa since my first trip to Maui in 2004, and as luck would have it, Brian and I head to Maui later this month.  Who knew that in all of the places on this planet they could play, that they would be practically in my own back yard!

What a perfect way to start living with the Aloha Spirit!

Hapa means a person of mixed Asian or Pacific Islander heritage and derives from a Hawaiian Pidgin word meaning half.

Delicious Hawaiian Plate Dinner with Kalua Pig, Mac Salad and Rice

Hapa is one of the most successful Hawaiian-music group in recent history and at it's core are Barry Flanagan and Nathan Aweau.  Strangely enough, Flanagan is an island-dwelling transplant from New Jersey and formed the group with then lead singer Keli'i Kaneali'i (who retired and is now replaced by Aweau).  For 15 years, Aweau was musical director for Don Ho and has brought a more defined and polish performance to the band.

The slack-key guitar is always sensational, and both Flanagan and Aweau are masters, but Aweau's singing, especially with traditional Hawaiian songs brings goosebumps to my soul.

The crowd really seemed to enjoy the performance, I doubt the majority had a clue as to the caliber of musician, world-wide popularity and notoriety they were enjoying (and for FREE!), but I was surprised to see several Hawaiian groups in the audience and many main-land living islanders enjoying the evening.

Despite the drizzle, cool winds and clouds, it was an incredible highlight to a most wonderful summer!

I tried to take some video, but not quite sure how to get on Blogger from my phone, so I found this on YouTube.  It's one of my favorite Hapa songs!


Monday, August 5, 2013

Cornelius Pass Roadhouse/Imbrie Farm

Last Thursday my office had a summer party at the Hillsboro Hops game, but prior to the game, we had dinner at the Cornelius Pass Roadhouse.

Imbrie Farm is an Italian Villa-Style home located in Hillsboro and was built by Robert Imbrie and was a working farm for over a century. It was added to the National Register of Historic Places in 1977.

The estate was bought and re-designed to become a McMenamins Brewpub, one of dozens in the Portland area.  Original structures on the farm include the home, a unique eightsided barn and a shed.  The property contains English chestnut and black walnut tress that have been there for over 130 years.

The Imbrie family arrived in the mid 1840's as part of Oregon's first flood of white settlers.  The family's patriarch, James Jr., was born and raised in Scotland and his two sons, James III and Robert each developed farms in Washington County.

Robert built a granary in the mid 1850's, then a decade later, built the three story, Italian Villa home that still stands today.

Robert's son, Frank took over, turned the farm into a dairy and added the eight sided barn around 1900.  Later generations of the family lived in the home, adding electricity and indoor plumbing in the 1930's.  Frank's son, transitioned the farm into grain and hay production including barley that was used in Blitz-Weinhard beer in the mid 1900's.

By the 1970's, the family had stopped agricultural activities, and in 1977 Gary (James, Jr's great great grandson) opened the Imbrie Farmstead Restaurant at the old home.

In 1986 current owner, McMenamins took over operations and turned the property into a brewpub.

The roadhouse is a unique place to visit and I would encourage you to visit when the weather is nice.  There are dozens of picnic tables on the property where you can enjoy beer/wine and burgers, wraps and salads.  Indoor seating is available at Imbrie Hall and the eight-sided barn (see above) can be rented for parties and receptions (the place is booked solid with weddings all year long).

The grounds are spectacular and in the summer evening sun, the flowers were especially beautiful!