Saturday, August 26, 2017

On Vacation!

I am waking up in Seattle this morning and I will be here through the Labor Day Weekend!

Follow my Instagram Stories (sdarebrady) for updates until I blog post again!

Bon Voyage!


Friday, August 25, 2017

Old Photo Friday: Happy Anniversary

WHO: Rosemary's Grandma Edith (seated), Rosemary's son, Kevin, Pop, Rosemary, Stacy and the Preacher Man
WHAT: Wedding
WHERE: Backyard E Street Springfield, OR
WHEN: August 1985

Happy Anniversary to Pop and Rosemary who are celebrating #32 today!


Thursday, August 24, 2017

Recipe of the Week: Cornbread Waffles

It's National waffle day!  On this day in 1869, a man named Cornelius Swartwout received the first U.S. patent for a waffle iron.  

The word "waffle" first appears in the English language in 1725, but the Dutch word wafele was used in the 13th century.  Depending on the context of the use, it means honeycomb or cake.

Waffles have evolved over time in different countries and through different cultures, including Belgian style waffles that were showcased at Expo 58 in Brussels and then in the U.S. at the Seattle world's fair in 1962.

Today, waffles on a stick or lolly waffles, hot dog waffles, similar to a corn dog and stroopwafels which are thin and filled with syrup have changed the way we think about and eat traditional waffles.

A while back, I found a recipe for a potato waffle cooked in the waffle iron which was a big hit, but this past weekend I updated the waffle mix and came up with this new breakfast classic.


Cornbread Waffles with Bacon and Green Chilies - Adapted from Sam the Cooking Guy


1 box jiffy cornbread mix
1 egg
3/4 cup milk
2 tablespoons vegetable oil
1/2 cup diced, cooked bacon
1/2 cup shredded cheddar cheese
1/4 can diced green chilies (mild)
2 tablespoons chopped green onions
non stick cooking spray


Preheat waffle iron.

Combine all ingredients in a large bowl and mix well.

Spray both sides of the waffle iron with cooking spray.  Add the batter and close lid.

Cook until done.  Add a fried or poached egg to the top, if desired.

Picture courtesy of Moi

Wednesday, August 23, 2017

33/52: Solar Eclipse

Being in the path of totality and seeing the solar eclipse on Monday was the most amazing thing I have ever witnessed in my life. We had the opportunity to attend the first ever eclipse delayed baseball game in Keizer, OR home of the Volcanoes.  The game started at 9:40 AM and was delayed about 10:00 for the total eclipse...resuming again around 10:45.

It was so emotional to see the moon cross in front of the sun's path and shade the earth in total darkness. Seeing the corona and the Diamond Ring Effect brought me to tears. 

Of course, I didn't have the camera equipment to capture the moment so I shut off my devices and spent the 1 minute and 52 seconds staring directly at the sun (you can take off your glasses in totality).  The event left me speechless.

I can now understand why people travel the world in search of the total eclipses.  It's an awe inspiring event....once in a lifetime for most people and something I know I will never forget.


Sunday, August 20, 2017

Menu Plan Monday: Eclipse Week 2017

Welcome to Eclipse Monday!

Are you going to see the eclipse today?  If so...where are you?  It's a pretty big deal in Oregon as a thin slice of the entire state is in the path of a total solar eclipse.  An eclipse is a once in a lifetime occurrence for most people.  I am pretty excited!

Here is the rest of the menu for the amazing week ahead.

As always, if you could check out Laura's site I know that you would find it useful in your planning endeavors.


SUNDAY: Grilled Hamburgers
MONDAY:  Eclipse Day!  Salem Keizer Volcanos game at 9:35am (breakfast at the park) and Pizza for dinner
TUESDAY: WW Chicken Broccoli Stir fry
WEDNESDAY: WW Farfalle Pasta with Pesto and Shrimp
THURSDAY: Flat Iron Steak with Salad

Friday, August 18, 2017

Old Photo Friday: Happy Birthday, Great Grandma Helen

WHO: Helen Lucille Watkins
WHERE: In her vegetable garden; Cottage Grove, OR
WHEN: Let's say early 1950's

Happy Remembrance Birthday to my great grandmother who was born 114 years ago (8/24/1903).  That's quite a garden and she was quite a lady.


Thursday, August 17, 2017

Recipe of the Week: Brown Butter Scallops with Parmesan Risotto and Sauteed Greens

Every once in a while, it's nice to cook a dinner just for you.  I love to cook and to entertain, but I spend a lot of time preparing food for other people to enjoy. 

Don't get me wrong, I love to eat too...but sometimes my cravings are just my own and I long for a meal to prepare that is simply for me.  Last week, I found the recipe.


Brown Butter Scallops with Parmesan Risotto and Sauteed Greens


1 tablespoon butter
1 minced garlic clove
1 minced small shallot
1 cup aborio rice
1/2 cup dry white wine
3 cups+ vegetable stock
1/2 cup grated Parmesan cheese
salt and pepper
1 tablespoon grapeseed oil
1 pound jumbo sea scallops
1 tablespoon olive oil
1 minced clove garlic
4 cups baby spinach or chopped kale
3 tablespoons butter

For the Ristotto:

In a large non-stick skillet over medium heat, melt 1 tablespoon butter.  Add the garlic and shallot and sautee for 1 minute, until soft and fragrant. 

Add the rice, stir to coat with butter.  Cook for 1 minute and then add the white wine and deglaze the pan.  

Begin to add the broth, 1/2 cup at a time, and simmer and stir after adding each unit of broth until the rice is soft and creamy.  This process typically takes about 30 minutes.  Check the rice and add more liquid if it is not cooked through.

Add the cheese and stir until incorporated.  Season with salt and pepper.

For the Sauteed Spinach:

Heat olive oil in a medium skillet over medium heat.  Add the garlic and stir for 1 minute.  Add the spinach or kale and stir until wilted.  Season with salt and pepper.

For the Scallops:

Heat grapeseed oil in non-stick skillet over high heat. Pat scallops dry with a paper towel. Sprinkle with salt and pepper and add to pan.  They should really sizzle!  Shake pan to keep them loose in the bottom.  After about 3 minutes, turn the scallops over and cook until the other side is golden brown and the center is opaque. Remove scallops from the hot pan and set on paper towel lined plate and cover to keep warm.

For the Brown Butter: 

Put 3 tablespoons on butter in a skillet and heat slowly over medium heat.  Continue to stir while watching the butter closely.  When it starts to look golden and become foamy...remove from heat.

Plate three scallops on top of two heaping spoonfuls of risotto and 1/2 cup of greens. Drizzle with slightly cooled brown butter.

Tuesday, August 15, 2017

32/52: Summer in Retrograde

Our first batch of yellow pear tomatoes in Seattle

Spicy Rigatoni - Dinner on Saturday

Cornbread waffles with bacon, green chilies and cheddar cheese - breakfast on Sunday

Dahlias and our first Beaverton tomato

I am sure if we could, we would all love to stop time or go backwards to feel like we did when we were younger, attend an event again or a time in our lives when we didn't stop to appreciate it...and the moment passed. 

Summer is going by so fast this year.  There are things that I am enjoying that I didn't last year.  There are events I look forward to that have now passed.  

The dog days are here and before too much longer, then sun will set before 8PM (August 26th to be exact), a cool evening breeze will arrive off the coast and the hot rays of the sun will disappear for another 9 months.  Just saying...

Enjoy the sights of Summer before they are gone.


Sunday, August 13, 2017

Menu Plan Monday: Middle of August

Happy Monday to you all!

Is everyone noticing the fading light of summer?  I am beginning to smell the changes in the air and see the changes in nature.  It's amazing to live some place where the seasons change so dramatically.  Is the season changing where you live?

Are you starting to change your menu?  Our tomato crop is just starting the harvest. If you have some tomato recipes to share, please leave me a comment.

Don't forget to check out Laura's website for more planning and menu ideas.



MONDAY: Weight Watchers Italian Turkey Burgers

TUESDAY: Grilled Steak/Lamb Chops with Summer Corn Salad
WEDNESDAY: BLT (our tomatoes are ripe)

Friday, August 11, 2017

Old Photo Friday: Sassy Stacy

WHO: Stacy Dare Brady
WHEN: Back of photo says April 1983 (14)
WHERE: Coast Village in Florence, OR.  I am sitting by the sliding door in Gram's trailer

I think that this is the time that Sandra and her then boyfriend, Chris took me to Florence to spend the weekend with my Gram.  I was a sassy brat at 14 and I remember being crammed into the back of Chris's sports car while he drove like a maniac to Florence listening to "Back On My Feet Again" by the Baby's.


Thursday, August 10, 2017

Recipe of The Week: Pan-Seared Sea Bass

Rich and meaty, sea bass is quickly becoming one of our favorite summer fish dishes.  Fish in general is a perfect summer meal and can be ready in less than 30 minutes.


Pan-Seared Sea Bass


1 pint cherry tomatoes
6 basil leaves, sliced into thin strips
1/8 teaspoon fresh thyme
1/2 cup olive oil
2 tablespoons balsamic vinegar
1/2 lemon, juiced
salt and black pepper
2 sea bass fillets, about 1 pound in total (I like to have mine skinned)
2 tablespoons olive oil, divided
white pepper


In a bowl, combine cherry tomatoes, basil, thyme, olive oil, vinegar and lemon juice. Season with salt and black pepper.  Toss gently and set aside to room temperature.

Preheat oven to 400F.  Line a baking sheet with parchment paper.

Pat sea bass with a paper towel and brush with 1 tablespoon olive oil.  Season with salt and white pepper.

Heat a frying pan to medium high heat and add 1 tablespoon olive oil.  Heat until oil swirls easily in pan.

Carefully place sea bass in pan and saute for 2-3 minutes per side (I like mine slightly golden in color). Place fish on baking sheet and place in oven to bake for 4-6 minutes or until fish is cooked through and moist.

To Serve: Divide and spoon cherry tomato vinaigrette in center of each serving plate and carefully transfer bass fillet on top.  

Notes:  Also serve with fresh asparagus or green beans.

Tuesday, August 8, 2017

31/52: Celebrations and Adventures

This weekend was full of fun adventures and celebrations.

We celebrated my Mom's birthday on Saturday with a homemade cake, champagne and presents at home followed by jukebox oldies, cold beers and burgers at the Flight Path, a new place near their house but owned by neighbors of Brian and I from West Seattle.  Fun!

The night before, I drove into West Seattle in time for a proper date night checking out a new place in the Admiral District called MioPosto Italian Pizzeria.  It was fun to sit up at the pizza bar, sip on a sparkling rose while eating warm olives and watch them cook pizzas in a pizza oven. A great vibe at this place and we will be back again some cooler, rainy day to enjoy more of their menu (pizza oven makes the place naturally heated)!

Sunday's adventure was to Lake Union where we walked the south end of the lake, toured an old fire boat and drank a bloody Mary while looking at million dollar yachts (and hearing the roar of the Blue Angels over Lake Washington for Seafair).

What a great Summer weekend!


Sunday, August 6, 2017

Menu Plan Monday: August 7-10, 2017

Welcome to a beautiful start to the week!

Here is our menu for the summer week ahead!

Don't forget if you want to see other menus to check out Laura's site.


Monday: PF Chang's Lettuce Wraps
Tuesday: Grilled Salmon with Stir Fry Veggies
Wednesday: 10 Minute SW Taco Salad (we add sliced chicken breast)
Thursday:  Oyster Fry Up with Creamed Spinach and Uncle Roy Potatoes

Friday, August 4, 2017

Old Photo Friday: Happy Birthday, Mom

WHO: Jennifer Dare
WHERE: Seattle, WA
WHEN: August 6, 1988

Happy Birthday and cheers to my Mom who celebrates a birthday on Sunday.


Thursday, August 3, 2017

Recipe of the Week: Thai Beef Salad

On warm summer nights I am often reminded of a dear friend of mine from Australia named Jodie who loved to cook.  She taught me some wonderful dishes that I still make to this day including Sticky Date Pudding and Apricot Chicken.  

One of her signature dishes was a Thai Beef Salad that was amazing.  The best part about this dish is that it is perfect for a warm summer evening.  Thanks Jodie!


Thai Beef Salad


1 1/2 tablespoons fresh lime juice
1/2 teaspoon fresh grated ginger
1 garlic clove, minced
1 tablespoon chopped cilantro
1 tablespoon fish sauce
2 teaspoons sesame oil
1/2 tablespoon dark brown sugar
1 1/2 pounds flank, flat iron or sirloin steak
4 cups salad greens
1 cup cheery tomatoes, halved
1 English cucumber, diced 
1 red onion, minced
1 tablespoon fresh mint, chopped
1/2 cup toasted peanuts
1 cup bean sprouts


Whisk together lime juice, ginger, garlic, cilantro, fish sauce, sesame oil and brown sugar and place 1/2 in a ziploc bag with the steak and reserve the other half as your salad dressing.  Marinate steak for at least 2 hours in refrigerator.

Preheat BBQ or a grill pan on high.  Cook steak for 3-4 minutes per side for medium (depending on thickness of steak).  Transfer to a plate and cover with foil.  Let steak rest for 5 minutes.

Divide the salad greens between 4 plates and top with tomatoes, cucumber, red onion, mint, peanuts and bean sprouts.  Thinly slice steak across the grain and add to the salad.

Drizzle remaining dressing on top and serve.

Notes: To spice up the salad, add 1 fresh red chili, halved and de-seeded and thinly sliced to the marinade/dressing

Jodie, Jackson and Greg

Tuesday, August 1, 2017