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

Tuesday, September 23, 2014

38/52: Girl's Weekend in Portland

Every late summer for the past 7 year, Chick and I have had a girl's weekend in Portland.

Saturday is shopping and lunch on NW 23rd Street.

Lots of window shopping and a few treasures to bring home from.....

Moonstruck Chocolates

Ether (shoes shoes and more shoes) 

Dazzle (huge selection of unique clothes)

3 Monkey's (keeping Portland weird) 
Kitchen Kaboodle and so many other stores!!!

We came home with quite a haul!  8 new wine glasses, Halloween napkins, Moonstruck chocolates, Lush bath bombs, earrings, a gold bracelet and catnip!

We always look at other restaurants, but end up at Jo Bar for a bottle of wine and lunch!

Chick had the Jo Burger and I had Prawn Pasta!

It was a wonderful day in Portland!


Sunday, September 21, 2014

Menu Plan Monday: Happy Fall - September 21-25th 2014

Welcome Monday! Welcome First Day of Fall 2014

Smorgasbord = A wide range of something; variety

This week is a real smorgasbord of food and activities.  

Check out Laura's site for more menu planning ideas.


Monday: Must use Groupon to Leaky Roof Pub.  It expires today!
Tuesday:  Our first Portland Timbers match! Drinks/appetizers with friends HERE before the match
Wednesday: Cheddar Chick'n Bites with French Fries
Thursday: BLT's with Chips; we still have tons of tomatoes ripening daily!

Friday, September 19, 2014

Old Photo Friday: Back to School!

WHO: Stacy Dare Brady
WHAT: First Day of School (I believe this was Kindergarten or maybe first grade)
WHERE: E Street in Springfield, OR
WHEN: September 1974/1975

With the Hawaii trip and living with Aloha, I forgot that all the Keikis* have gone back to school.


* Hawaiian - Child

Thursday, September 18, 2014

Recipe of the Week: Loco Moco - Charley's Style

I always have Loco Moco at least once when I am in Hawaii.  This year, I tried the signature Hawaiian dish at Charley's Restaurant and Saloon in Paia.

Established in 1969, Charley's is an award winning Maui landmark.  The restaurant is a reflection of the culture of Maui in the essence of its foods, and the warm spirit of entertainment and Aloha.

Paia is a former sugar plantation town.  It's known for its large waves, big surf and the community is based around that culture.  It's been a long time hangout for Willie Nelson, but in all honesty, you never know who you might be sitting next too....professional surfers, writers, artists and other rock stars.

Their version of Loco Moco was awesome.  Pasture raised, hormone free, all natural 1/2 pound burger patty, with a scoop of white rice, mushroom gravy, 2 fried eggs and crispy fried onions.  

I've thought of nothing but trying to recreate this treat since I left....so here goes!




Serves 2


1 lb Ground Beef (80/20)
1/2 sweet yellow onion, finely diced
salt and pepper
3 tablespoons olive oil, divided
1 8 oz package of sliced mushrooms
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons flour
1 cup beef stock (you may need more or less depending on gravy consistency)
1/2 tablespoon Worcestershire sauce
salt and pepper
2 eggs, over easy
1 cup white rice, divided
2 tablespoons French's fried onions, optional


For the hamburger; mix burger with yellow onion and season with salt and pepper.  Form into two patties.  Heat a medium frying pan over medium heat and add 1 tablespoon of oil.  Cook patties about 2-3 minutes per side until medium rare.  Remove from heat and keep warm on a plate, covered with tin foil.

For the gravy; add 2 tablespoons oil to the pan that you cooked the burger in (no need to clean the pan).  Add the sliced mushrooms and cook over medium heat for 10-15 minutes until golden brown, then add garlic and stir.  Next add the butter and stir, immediately adding the flour.  Cook the flour for 1-2 minutes then gradually add the beef stock, whisking away any lumps (you may need to add more or less beef stock).  Stir until gravy is thick, but smooth.  Add Worcestershire and season with salt and pepper.  I like to add my patties to the gravy to warm them up a bit and really coat them!

To serve; place 1/2 cup of rice on a plate.  Top with the hamburger and slather with the gravy.  Next place the eggs on top.  To garnish, top with onions.

This is onolicious, as they say in Hawaii.

In Hawaii, "ono" means tastes really good.

Tuesday, September 16, 2014

37/52: Fence Project and Garden Update!

Thanks to our dear, sweet neighbors, we have a new fence at Rebecca Lane!

The project was completed in about 10 days from start to finish and the end result is a beautiful new fence.


The garden continues to produce 4-6 tomatoes a week (we eat a lot of BLTs this time of year)!

Finally, my acorn squash in coming along nicely.  I have two "hopefully" eatable candidates!

Duds this year included my basil, which I believe does better out of the direct sunlight.  Next year I will perhaps keep a plant on the front porch where it will get morning sun only?!

My broccoli bolted while I was in Hawaii, but some of the smaller limbs will continue to produce until first frost, so I cut it back last week, keeping only one plant.

I still have green onions which are getting quite big.  They are always nice in a salad.



Sunday, September 14, 2014

Menu Plan Monday: Mid September 2014

Welcome Monday and to the last full week of Summer 2014!

What were your summer highlights?  Are you ready for fall?

We have a busy week ahead but we are totally organized and ready to go!

Remember to head on over to Laura's site for more menu planning ideas!


Monday:  Garlicky Chicken and Broccoli with Jasmine Rice
Tuesday: Chick's going out and I am making Loco Moco Hawaiian Style
Wednesday: Pop and Rosemary come to town; dinner out at Stockpot in Beaverton 
Thursday:  57 Sauce Marinated Shrimp Kebabs with Orzo and Grilled Asparagus
Friday: Rib Eye Steak, Caesar Salad and 1/2 Baked Potato
Saturday: Girl's Day on 23rd Avenue!  Lunch and shopping!
Sunday: All Day Spaghetti Sauce; Garlic Bread-Sticks and A Big Garden Salad

Friday, September 12, 2014

Old Photo Friday: Aloha from Hawaii

WHO: Mom (Jennifer Dare)
WHAT: Visiting Hawaii
WHERE: Might be Kauai or Oahu
WHEN: 1975-76

Perhaps the love of Hawaii has always been in my soul.  I remember my parents going to Hawaii in the late 1970's and my Mom feel completely under the spell of Aloha.  I remember how sad and affected she was and missed the islands terribly upon her return.  This week, I feel that same loss in my soul.


Thursday, September 11, 2014

Recipe of the Week: Hawaiian Dore Style Fish

One of my favorite meals on Maui was at Honu Pizza and Seafood. 

Owners, Mark Ellman and his wife Judy have lived on Maui for 27 years and opened Honu next door to Mala Ocean Tavern in 2011.

Honu Seafood and Pizza features great seafood and Naples style pizza cooked in a 900 degree brick oven.  The restaurant works side by side with local farmers to develop and design a menu featuring all the best of the islands.

One of my favorite meals is fish, prepared in a very simple Dore style.  Dore preparation is French and literally means to brown or give food a golden color by adding an egg yolk, typically in a light batter.  The fish is then finished with a lemon, caper and butter sauce.

This is not the exact Honu recipe, but very similar to the dinner I enjoyed last week.  This recipe calls for Sole, but certainly any white fish would be lovely.  Honu serves their fish on a bed of fresh vegetables, which last week included brussels sprout, asparagus and cherry tomatoes.



Dore Style Fish - Adapted from Honu Seafood and Pizza


1 1/2 pounds Sole Filets (any firm white fish would be good)
Salt and pepper
2 cups flour
4 eggs, beaten
3 tbsp butter, plus 1/2 tbsp olive oil
1 tbsp capers
1/4 cup lemon juice
2 tbsp chopped parsley
1 tbsp cold butter
4 lemon wedges


Pat sole filets dry with a paper towel, and season with salt and pepper.  Place flour in a baking dish and the beaten eggs in another.  Dredge the fish one at a time in the flour to coat both sides, then transfer into the dish of eggs.  Turn the sole filets in the egg to coat both sides and leave in the egg.

Once all the filets are floured and transferred into the dish of eggs, place in the refrigerator until needed.

In a large non-stick skillet, melt the butter and oil over med-low heat, until it begins to sizzle slightly.  Lift the sole out of the egg mixture, allowing the excess to drip off, and saute for 2-3 minutes per side until golden brown.  Cook in batches if necessary and keep warm in a low oven.

When all the sole is cooked, turn off the pan, and add the capers, lemon juice, parsley and cold butter to the pan.  Whisk until the butter melts.  Taste for salt and pepper and adjust.  Place the sole on four warm plates and spoon sauce over fish.  Serve with a lemon wedge.

Tuesday, September 9, 2014

36/52 - Maui 2014: The Wrap Up!

I love Maui so much. I would rather live one day in Maui than one month any place else
 - Charles Linbergh

Scotch Mist II 9/3/14

Today I am spending lots of time reflecting on our time in Maui.

 Our beloved Valley Isle turtles, Beatrice and Myron
Saying goodbye, this trip was bittersweet.  While it is always hard to end your vacation, we know in our hearts that we will be back in April (7 months, 1 week and 4 days), but who is counting?

 Goodbye Mimosa at Lahaina Coolers 9/6/14

 The "Birthday Boy" snorkeling with the Turtles 9/1/14

Until then, there are so many memories!
Merriman's at Kapalua 9/4/14

 The view on one of our morning walks!

Enjoy and Live with Aloha!

Monday, September 8, 2014

Menu Plan Monday: September 8-11 2014

Welcome Monday and welcome back from vacation!

Ugh...why is it so hard to get back into the swing of things?

If I didn't have a menu plan before I went on vacation, I would never survive the transition from vacation to reality!  It takes just minutes each week, but it sure saves me time and money.

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


SUNDAY: WW Beef, Blue Cheese and Spinach Quesadillas
MONDAY: Crockpot Hawaiian Ribs with Rice and Stir Fry Veggies
TUESDAY: WW Blue Cheese Chicken Burgers with Tater Tots
WEDNESDAY: Grilled Sirloin Steaks with Curried Cauliflower and Sliced Tomato Salad
THURSDAY: Out!?  We've got a couple of Groupon Coupons to use!

Sunday, September 7, 2014

Hawaiian Adventure - Maui: Day #6 2014

For our last adventure of our Maui 2014 vacation, we headed back to Paia...and up Baldwin Avenue to Makowao, located on the mid-slopes of Haleakela.

A cowboy (Hawaiians call them paniolas) town, it's a great place to walk around and especially do some retail "therapy".

One of my favorite shops, Designing Wahine/Hale Zen is simply gorgeous with the nicest staff filled with much Aloha!  They have a collection of one of a kind Hawaiian furnishings, home accessories, jewelry and clothing.

Then it was off to Ocean Vodka located just off the Kula Highway.  Situated on a breathtaking 80 acre organic farm, Ocean Vodka captures panoramic views of both the north and south shores of Maui.

For $25 a person, we had a brief 30 minute tour with spirit sampling, including their new rum which was just launched a few weeks ago.

Maile, our tour guide and "bartender"

After the tour, we had a wonderful lunch while overlooking the Central Maui Valley.

As always, no visit to Maui would be complete without a drive up the slopes of Haleakela to "Up Country".

We headed back to West Maui and stopped in for one last afternoon cocktail at Lahaina Coolers.

Then it was off to sunset dinner at Honu Seafood and Pizza.

It's hard to say what was the best meal that we had in Maui this visit, but Honu is certainly near the top.

From the Ahi Bruschetta to a sampling of Seafood Chowder, then onto our main meals of Margarita Pizza and Fresh Fish Dore Style...it was a phenomenal meal.

So many wonderful memories already running through my head, but it's time to pack....spend one last morning on the island and then head back home.


Saturday, September 6, 2014

Hawaiian Adventure - Maui: Day #5 2014

Last year we discovered Ho'okipa Beach and both of us mentioned that next year we wanted to come back and spend part of the day just watching the surf, surfers, wind-surfers and hopefully one of the resident monk seals that spend part of their days on the beach.

Ho'okipa Beach Park is a world renowned windsurfing spot with an impressive and dramatic surf.  It has made itself into one of the top areas for ocean sports in all of Maui and has become a mecca for windsurfers and surfers alike.  It is lined by a beautiful white sand beach that boasts some of the best waves on the coastline.

This little dog was so cute.  He came and gave me a kiss as I was lying out on my beach towel

There are multiple large events held here throughout the year.  The Red Bull surfing competitions and the Aloha Classic have both come here.

We started with a very filing breakfast at Charley's in Paia, one of the best breakfast places in all of Maui (if not the entire Hawaiian islands).

It's hard to resist their macadamia nut pancakes (man hole covers)!  So with full bellies we found our ideal spot on the beach, read our books and took in all the sights and sounds of Ho'okipa.

We headed back to west Maui in the afternoon and drove up the road to Merriman's at Kapalua for Happy Hour at the Point Bar.

This place is so magical and sits out on a little point between Kapalua and Napili Bays.

It is the most perfect place for the sunset.

We each had Prime Fillet Sliders, shared some Parmesan Truffle Fries and a Molten Chocolate Purse with vanilla ice cream washed down with a 20 year tawny port!