Tuesday, January 31, 2017

5/52: Getting ready for baseball season

This past weekend we went down to Safeco Field in Seattle for Seattle Mariner's FanFest, an annual event at the end of January to get people excited about the upcoming season.

It's fun to tour the clubhouse, walk out onto the field, into the dugout and around the bases and to listen to Mariner's players and coaches talk about the upcoming season.

Pitcher and catchers report to Spring Training on February 14, 2017.

Let's play ball!


Sunday, January 29, 2017

Menu Plan Monday: End of January/Beginning of February 2017

Welcome to Monday!

Is it still winter where you live?  Snow on the ground?  We've had our share of cold weather and a bit of snow this year, but I am kinda looking forward to spring!  As we say goodbye to the first month of 2017, here is our menu for the week ahead.

Don't forget to check out Laura's site for more menu planners and their wonderful ideas!


Monday: Dijon Pork Cutlets with Acorn Squash
Tuesday: Skinny Salsa Chicken with Salad
Wednesday: Grilled Sea Bass with Brown Rice and Asparagus
Thursday: Skinny Beef Stroganoff

Friday, January 27, 2017

Old Photo Friday: Grandma on a Camel

WHO: Helen Cavey
WHERE: Cairo, Egypt
WHEN: June 29, 1976

This past week we started watching "The Night Manager" and the first episode takes place in Cairo, Egypt.  It reminded me of the stories that my Great Grandma Cavey told us after she came home from a trip to the Middle East.


Thursday, January 26, 2017

Recipe of the Week: The Year of the Rooster

Chinese New Year 2017 starts on Saturday, January 28th and is the year of the Rooster. People born in a Rooster Year are hardworking, resourceful, courageous and talented.

Fried Rice is a super simple dish to make and is versatile and hearty.


Traditional Mandarin Fried Rice


Vegetable oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped green onions
4 strips of cooked bacon
8 cups cooked (day old) long grain rice
2 tablespoons soy sauce
salt and pepper to taste


In a wok, add 2 tablespoons oil and quickly soft scramble the eggs, then remove from pan.

In the same wok, coat with 2 tablespoons oil and stir-fry garlic and ginger.  

Add white parts of green onions and cooked bacon.  Add rice and mix thoroughly.  

Add soy sauce, salt and pepper and eggs. Check seasoning and serve immediately.

* you could also add frozen peas, cooked diced carrots and/or cooked shrimp

Tuesday, January 24, 2017

4/52: Foodie Weekend

Another quiet January weekend.  Brian worked from home on Saturday and I made myself a wonderful vegetable hash with a poached egg.

We had a fun adventure to the casino for a few hours on Saturday.  It's always a treat to splurge on sushi for dinner after playing craps and roulette!

I finished up the weekend getting the house decorated for Valentine's Day!


Sunday, January 22, 2017

Menu Plan Monday: January 23-26, 2017

Happy Monday!

Our weight loss goals are coming right along!  Did you make a resolution to get healthy in the new year.  Let me know how things are going for you.

Remember to stop by Laura's site if you need help with organization!

Here is our menu for the week ahead!

Sunday: Crock Pot Chili
Monday: Grilled Chicken Thighs with Salad
Tuesday: Weight Watchers Shrimp Tacos
Wednesday: Skinny Penne Alla Vodka with Salad
Thursday: Pan-Fried Salmon with Brussels Sprouts

Thursday, January 19, 2017

Recipe of the Week: Power Bowls

We are in the middle of a month long alcohol cleanse and the start of a sugar detox, weight loss plan. The idea is to cut back on portion control and eat more of the types of food that are healthy for you, lowers carbs and sugar and more lean proteins and vegetables. 

Power bowls are the new way to gather together "super foods" in a easy to make one bowl meal.


Quinoa Bowl


1 cup sweet potato, cut into 1 inch cubes
1/2 cup beets, cut into 1 inch cubes
1 cup broccoli florets
2 cups kale
2/3 cup chickpeas
1 teaspoon paprika
salt and pepper
1/4 acocado, spliced
1/2 cup cooked quinoa
2 tablespoons prepared hummus (plain)

Cashew Dressing:
1/4 cup raw cashews, soaked for 4 hours in 2 cups water
1 cup water
2 tablespoons tahini 
2 garlic cloves
salt and pepper

For dressing:
Pour cashews into a fine mesh strainer and rinse until water runs clear.  Transfer to a blender or food processor and add water, tahini, garlic and salt and pepper.  Blend on high until creamy.

For Bowl:
Add sweet potato and beets to a steamer and cook for about 15 minutes or until fork tender.  Add broccoli and cook for an additional 5 minutes, than add kale and steam until everything is cooked (about an additional 2-3 minutes).

While vegetables are steaming, toss chickpeas with paprika and season with salt and pepper.  Set aside.

Transfer vegetables to a large bowl and arrange as desired.  Add quinoa, chickpeas, avocado and hummus to the plate.

Drizzle with cashew dressing and serve.

Tuesday, January 17, 2017

3/52: Can Winter just be over?!

Old man winter is brutal this year.  He started even before winter did...in November, with a chill in the air and snow.  December was bitterly cold and January started off with a snow and ice storm in Portland.  

I love the seasons, and grow weary of the rain so I am trying to stay positive and enjoy what mother nature brings our way.  Another ice storm on the way today on top of what is left of last week's snow.  

Just a few pretty pictures this week.  


Sunday, January 15, 2017

Menu Plan Monday: January 16-19, 2017

Happy Monday, Peeps!

Leave me a comment below and let me know what your favorite meal was from last week!

We are on the weight loss train again this week!  Here is our menu plan for the week ahead and as always, check out Laura's site for more planning ideas.


Monday: Weight Watchers Pork Stir-Fry
Tuesday: Dog's Dig Burrito Bowls (basically brown rice and beans with salsa, corn, green peppers and sunflower seeds)
Wednesday: Weight Watchers Tuscan Veggie Soup
Thursday: Weight Watchers Turkey Sloppy Joe's

Thursday, January 12, 2017

Recipe of the Week: Savory Galette

Do you know what a galette is?

It's a term used in French cuisine to designate various types of flat round free-formed crusty dishes. The key word here is "free-formed".  I've always associated it with sweet pies like apples, peaches and plums, but in the French region of Brittany, galettes are often garnished with egg, meat, fish, cheese and cut vegetables.

I am a big pot pie fan, so this savory variety of a galette really appeals to me.


Savory Chicken Caprese Galette


store bought pie dough sheet
1/2 tablespoon olive oil
2 cloves garlic, minced
2 chicken breasts, cut into bite sized pieces
2 tablespoons store bought pesto sauce
1 package whole buffalo mozzerella (get pre-sliced if you can)
1 cup cherry tomatoes, halved
1/4  cup fresh basil, chopped
2 tablespoons grated Parmesan cheese
salt and pepper
1 tablespoon melted butter


Preheat oven to 375F.

Line a rimmed baking sheet with parchment paper.

In a medium skillet over medium-high heat, add olive oil.  When oil gets hot, add garlic and brown for 1 minute, then add the chicken.  Cook until chicken is browned on all sides.  Remove pan from heat and let chicken cool.

Roll out the dough to form a 10 inch round.  Spread the pesto sauce in an even layer on the dough, leaving about an inch at the edges without sauce.  Add half the cheese on top of the pesto.  Add the chicken pieces followed by the tomato halves.  Top with fresh basil and Parmesan cheese, then season with salt and pepper.

Fold the pastry up and over the filling (leaving a small whole in the center that will have no dough). Brush the edges of the dough with melted butter.

Bake for 35 minutes.  Transfer the galette with the parchment paper onto a cooling rack for approximately 10 minutes before cutting to serve.

Tuesday, January 10, 2017

2/52: Back to our regularly scheduled programming....

A bit of this and that for the end of the first week and the beginning of the second week......but mostly getting back into a routine.

We celebrated Sandra's birthday last week with a wonderful dinner at Decarli's in downtown Beaverton (although my main meal was a bit of a disappointment) the experience of dining there was fabulous and she had a great birthday.

We are slowly getting back into our regular weekend routine.  I had my first train ride of 2017, our first fitness walks through Lincoln Park and I had an extra evening in Seattle due to an ice storm in Portland.

How is your 2017 so far?


Sunday, January 8, 2017

Menu Plan Monday: January 8-12, 2017

Welcome to another beautiful Monday!

How was your weekend?  Today we embark on a primarily Weight Watcher's - point counting menu with plenty of healthy eating and exercise.  Menu planning becomes so important when you are trying to lose weight.  Having a plan and sticking to it are the first steps towards your goal.

Here is our menu for today and remember to head on over to Laura's site for more menu plans and organizing tips!


Monday: Grilled Flank Steak or Flat Iron and Roasted Butternut Squash
Tuesday: Skinnytaste Chicken Quesadilla
Wednesday: Grilled Salmon with Brown Rice and Asparagus
Thursday: Weight Watchers Cream of Broccoli Soup and Salad

Friday, January 6, 2017

Old Photo Friday: Happy Birthday, Sandra!

WHO: Sandra and Steve
WHERE: Outside at Silver Lane in Eugene, OR
WHEN: Spring/Summer 1965-66 (Sandra looks to be about 4 or 5)

Happy birthday to my Auntie and partner-in-crime, Chick (otherwise known as Sandra).


Thursday, January 5, 2017

Recipe of the Week: Herb Crusted Rack of Lamb with Red Wine Sauce

January is such a monumental let-down, isn't it?  Everybody is done planning and partying and eating and drinking.  Hey....wait a minute!  Today is my Chicketta's birthday!!  WOOT WOOT WOOT!!!

This is a go-to-meal to pull out when you need a little post holiday pick me up or to celebrate a January birthday!


Herb Crusted Rack of Lamb with Red Wine Sauce


2 Frenched (ask your butcher, they will know) racks of lamb (about 2-3 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon fresh mint, chopped

1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon shallots, chopped
1/2 teaspoon corn starch
1/2 cup red wine
1/2 cup beef stock
2 tablespoons butter
salt and pepper


Preheat oven to 425F.

Mix together the olive oil, garlic, mustard and herbs in a small bowl.  Pat dry your rack of lamb, then spread the herb mixture all over the meat.

Place the racks in a roasting pan and add to the center rack of the oven.  Roast the lamb for 30 minutes or until the internal temperature is 145F.

While the lamb is in the oven, prepare the sauce.  In a saucepan, heat the oil over medium-high heat.  Add the garlic and shallots and brown slightly, for approximately 1-2 minutes.

Add the corn starch and stir until the garlic and shallots are coated.  Pour in the wine and beef stock.  Allow mixture to reduce by half, approximately 5-8 minutes.  Next, stir in the butter and season with salt and pepper.  Keep warm until you are ready to serve the lamb.

Note:  I like to cut 2 lamb "lollipops" and drizzle the sauce over the lamb.  Serve on a bed of creamy mashed potatoes and a side of al dente vegetables like carrots, pea pods and zucchini.

Wednesday, January 4, 2017

1/52: Happy New Year, 2017

Welcome to 2017!

We had a wonderful long weekend in West Seattle including an afternoon adventure out to Snoqualmie Casino on NYE and a beautiful and chilly walk at Lincoln Park on NYD.

How did you ring in the new year?


Sunday, January 1, 2017

Menu Plan Monday - Welcome 2017

Welcome 2017!

And.....welcome to another year of planning and posting menus.  With the help of Laura, over at I'm an Organizing Junkie we truly believe that menu planning is the first step in starting your quest to be better organized.  Take a look at her website and see for yourself.

Now....onto the first week of January 2017!


Monday: Bowl Game Nacho Bar
Tuesday: Grilled Steak with Roasted Butternut Squash and Salad
Wednesday: BBQ Salmon with Grilled Brussels Sprouts
Thursday: Chick's Birthday Dinner at Decarli in Beaverton