On Christmas Vacation!

Thank you for taking the time all throughout the year to stop by and read our blog.It gives me tremendous joy to share part of our lives with you.  From recipes and menu planning to old family photos and stories, the weeks are made memorable through the gift of sharing.

I'll be taking some time off from the blog until after the first of the year, but I promise to post a full wrap up of our Christmas week and activities.

Please follow me on Instagram for pictures throughout the holidays.

sdarebrady

Merry Christmas and Happy New Year!

Much Love,

Stacy

Old Photo Friday: Happy Birthday, Pop

WHO: Pop and Stacy
WHERE: Sea Lion Caves, Florence, Oregon
WHEN: 1977

This picture brings me such joy and such sadness.  It was taken shortly after my parents separated when my father was first tackling the challenges of raising a daughter as a single parent in the late 70's.  He did an amazing job and for that I am eternally grateful.

Happy 75th Birthday, Pop!

Much Love, 
Stacy

Christmas Month (Recipe of the Week): Baileys French Toast

Holiday brunch plans?  This decadent french toast recipes sounds too good to be true and just perfect for the holidays.

Do you know that some people in some parts of the world call french toast, eggy bread, gypsy toast or poor knights of Windsor?

The earliest known reference to french toast in in the Apicius, a collection of latin recipes dating to the 4th and 5th centuries.  A 14th century German recipe used the name "poor knights".  In French cooking it's called pain perdu or "lost bread".

Most recipes call for day old bread to be soaked in a mixture of beaten eggs, milk or cream with added sugar, cinnamon, nutmeg and vanilla.  Alternatively, the bread may be soaked in wine, rosewater or orange juice.

In Portugal, France and Spain it is a traditional Christmas dessert or breakfast.

I think dipping it in Baileys sounds wonderful (save some for your coffee too).

Merry Christmas!

Enjoy!

Stacy

Baileys French Toast

Ingredients:

Whipped Cream

1/2 oz Baileys original Irish Cream

4 oz whipping cream

2 teaspoons confectioners sugar

French toast

2.5 oz Baileys original Irish cream

2.5 ounces whipping cream

1/2 teaspoon vanilla 

2 eggs

2 slices of thick bakery-style bread

1 teaspoon butter

fresh raspberries, chocolate chips, optional

Directions:

Whisk together the 1/2 oz Irish cream, 4 oz whipping cream and 2 teaspoons confectioners sugar.  Chill and put aside for topping finished french toast.

Combine in a shallow plate, 2.5 oz. Irish cream, 2.5 oz whipping cream, 1/2 teaspoon vanilla and two eggs.

Melt butter in a large skillet over medium heat.  Dip the bread into the cream/egg mixture and fry the piece of bread until golden brown on both sides (about 3 minutes per side).

Top with pre-made whipped topping and if desired, fruit and or chocolate chips.

50/52: Enchant(ed)

After a terrible storm hits the North Pole, Santa wakes up to find all of his reindeer are lost inside Enchant, a hidden pocket of invisible magic.  Inside the world's largest Christmas light maze, Enchant invites you to explore and help Santa find his nice missing reindeer in time to save Christmas.

We found them all, thus saving Christmas.  Thanks!

Enjoy!
Stacy

Pulled Pork Sliders

Old Photo Friday: Crowe Family Christmas 1980

WHO: Lowell Crowe, Evan Crowe and Nick Manley
WHERE: E. 27th Street in Eugene, OR
WHEN: Christmas Eve, 1980 (best guess)

Bittersweet memories.  Lowell and Evan have both been gone for many years as is the family matriarch, Wilma who passed away at the age of 100 a few months ago.  Little Nick is married with two daughters of his own.

No Christmas Eve was complete without a visit to Evan and Wilma's (my father's second family).  I get goose bumps when I think of the year that our good friend Sten, dressed up like Santa Claus and in the middle of the Christmas Eve celebrations...threw open the front door, let out a loud, "ho ho ho", handed Nick a Christmas presents and disappeared.

You see.... in the end, all we are left with are the memories of love, joy, family and friendships.  These are closest to our hearts at Christmas Time.

Enjoy!
Stacy

Christmas Month (Recipe of the Week): Crock Pot French Onion Soup

Do you have a Christmas Eve meal tradition?  When I was a kid, Christmas Eve was all about the Clam Chowder.  A big steaming bowl of chowdah was a mainstay in our home on Christmas Eve.  I've met other Pacific North Westerners who also enjoy a bowl of soup on Christmas Eve.

Let's face it.  Soup is easy to make and is great for a crowd so if you have an open door policy on Christmas Eve and don't want to spend your entire evening in the kitchen, soup is a great item to have ready to go.

One of my favorite winter soups is French Onion.  It's actually quite easy to make although a bit time consuming.  What if you found a recipe that you can make in the crock pot?  It's also easily adaptable for drop in guests.

Merry Christmas!

Enjoy!
Stacy

Crock Pot French Onion Soup

Ingredients

2 pounds sweet yellow onion, thinly sliced

3 tablespoons butter, melted

2 teaspoons brown sugar

salt and pepper to taste

6 springs fresh thyme

1 bay leaf

6 cups beef stock (veggie stock can also be used)

2 tablespoons dry white wine

1 French baguette, sliced

1 cup shredded Gruyere cheese

1 cup grated Asiago cheese

Directions

Place onions into a 6 quart crock pot.  Stir in butter, brown sugar and salt and pepper.  Top with thyme and bay leaf.  Cover and cook on low heat for 4-6 hours, or until onions are caramelized and browned (stir every hour to 90 minutes, as needed to prevent burning).

Stir in beef stock and wine and season again with salt and pepper.  Cover and cook on high for 2-3 hours.  Remove thyme stems and bay leaf.

When ready to serve; preheat oven to broil.

Place baguette slices on a baking sheet and place in oven and broil until lightly golden brown on both sides, about 1-2 minutes per side.  Set bread aside.

Divide soup into oven proof bowls.  Place on baking sheet and top with baguette slices to cover the surface of the soup; sprinkle with cheeses.  

Place in oven and broil until golden brown and the cheeses have melted (about 3 minutes).

49/52: All things Merry and Bright in Seattle

Friday Night date night at Katie Downs in Tacoma. Cheers to the weekend and a yummy Hawaiian Burger!

Festive decorations fill our home, which make me very Merry!

Saturday evening in Seattle spent with friends spreading holiday cheer.  I always love seeing the space needle all lit up.

Enjoy!
Stacy

Menu Plan Monday: Middle of the Month of December 2018

Welcome back, Monday!

Time this month is flying by and I am trying to enjoy each day the month of December brings.  The last thing you want to worry about is cooking, grocery shopping, last minute meal plans and spending too much time in the kitchen (unless of course it's by choice).

This month, find recipes that are quick and easy.  Prep ahead on Sunday.  Cut up fruit and veggies for quick snacks.  Hard boil eggs for an easy breakfast.  Make one pot meals so that prep and clean up are easy.  Hearty casseroles are wonderful this time of year and provide abundant left overs.

All these tips will save you time for baking cookies, sipping on hot buttered rums, wrapping presents and after work Christmas shopping.

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

Enjoy!
Stacy

SUNDAY: Chicken Tortilla Soup and Salad
MONDAY NIGHT FOOTBALL (Go Hawks): Deluxe Potato Skins and Leftover Salad
TUESDAY: Turkey Curry over Jasmine Rice
WEDNESDAY: OUT!  Going into the city to see the lights, Gingerbread Village and the Christmas Tree

Old Photo Friday: Merry Christmas, 1980

WHO: Stacy Dare Brady
WHEN: December 1980 (I look to be about 11)
WHERE: E Street in Springfield, OR

Clearly I am not happy.  If you recall this Christmas classic, then you know why.

I also think that this was the year my Dad bought me a training bra for Christmas.

Enjoy!
Stacy

Christmas Month (Recipe of the Week):Crock Pot Rosemary Carrot Parsnip Mash

I've been making my Thanksgiving mashed potatoes in the crock pot for several years and it is a tremendous time saver.  This side dish is healthy, paleo and gluten free.  It's seriously no stress and no mess and (potentially) vegan friendly.

Enjoy!
Stacy

Crock Pot Rosemary Carrot Parsnip Mash

Ingredients

3-4 parsnips

3 large carrots

1 tablespoon olive oil

203 fresh springs of rosemary

1 cup almond milk (if you don't care about vegan, then feel free to use regular milk)

2 garlic cloves, minced

salt and pepper

1/4 cup coconut cream (or real cream)

2 tablespoons ghee, vegan butter or regular butter

optional - Parmesan cheese

Directions

Wash and peel the vegetables.  Steam carrots and parsnips until completely cooked.  Chop into smaller pieces then add to crock pot with milk, oil, rosemary springs, garlic, salt and pepper.

Cover and place on high.  After about an hour of cooking, skim the browning milk on the sides of the crock pot and mash the vegetables.  Continue cooking for another 90 minutes while continuing to monitor the browning milk on the sides of the crock pot.

After 2 1/2 hours, place crock pot on low and remove the rosemary springs.  Leave the leaves that have fallen off.

Add butter and season with more salt and pepper, if needed.

To make more creamy, add the coconut cream or regular cream and mash to desired consistency.

Place on warm until ready to serve.

Garnish with Parmesan cheese.

48/52: It's Beginning to Look A Lot Like Christmas

The holidays are in full swing.

Celebrations and decorations!

I went to Brew Lights at the Oregon Zoo last Wednesday and had a blast!  Beautiful lights and a dry evening made sipping wine/ciders and brews in the zoo a memorable evening.  A must do Christmas activity for anyone who loves lights!  The highlight of the evening was my 8 minutes zoo train ride.  The last time I was on the zoo train I was three year's old.

Brian and I started off welcoming December officially, last Friday night at 13 coins.  We had a lot to be thankful for as we reached a milestone in our business that deserved a cheers and a nice glass of sparkling wine.

Saturday we picked out our Christmas tree, but I struggled with a neck and back issue which kept me immobile and in some pain most of the rest of the weekend.

We managed to find the most perfect Fraiser Fir at Home Depot and decorate most of the house on Saturday evening.  

Luckily, I flew home from Seattle on Sunday afternoon which cut my normal travel time in half.  I treated myself to a 10 minute chair massage which made my neck/back feel 100 times better.

We flew over a sun capped Mt. St. Helens on route to Portland, which was stunning.

Our weather turns clear and cold this week.  More holiday happens on the way!

Enjoy!
Stacy

Menu Plan Monday: Welcome December, 2018

Welcome to the last month of the year!

This week is tricky as I am cooking for one for the first few days until Chick returns from Mexico.

Cooking for one can be challenging and I also like to prepare some of my favorites when she is away. 

Here is our plan so far and remember to check out Laura's site for more planning ideas.

Enjoy!
Stacy

SUNDAY:  Spicy Italian Sausage Fettuccine
MONDAY: Leftover Yellow Curry Zoodles with Jumbo Shrimp
TUESDAY:  Cheeseburger Salad
WEDNESDAY: Grilled Chicken and Salad
THURSDAY:  Turkey Curry

Old Photo Friday: Family Christmas, 1985

WHO: Frank Suter, Sandra Suter, Steve Suter and Stacy Brady ( I have no idea who the little girl in the back is)
WHEN: Christmas Day, 1985
WHERE: E Street, Springfield, OR

I think this is one of the only times that Frank was at our house for Christmas (the other being when my parent's hosted in 1974).  I remember that this was the year we had a dusting of snow on a ground (but it didn't snow on Christmas) and it was bitterly cold.  I can tell by the look on Sandra and Steve's face how much they love their father.

Sorry the flash shined off my braces!

Enjoy!
Stacy

Christmas Month (Recipe of the Week): Eggnog Truffles

It's always better to start with dessert so to kick off our Christmas recipe month, I've chosen a simple dessert that also makes a great hostess gift, potluck option or "cookie" gift exchange.

Enjoy!
Stacy

Eggnog Truffles

Ingredients:

2 cups chopped white chocolate (or white chocolate chips)

1/8 teaspoon salt

4 tablespoons (2 oz) butter (room temperature)

1/3 cup eggnog

1/4 teaspoon nutmeg (plus some for garnish)

white chocolate candy coating (melting wafers)

1/4 cup powdered sugar

Directions:

In a medium bowl, combine the white chocolate, salt and butter.  Place the eggnog in a saucepan over medium high heat and bring to a simmer.  Once the eggnog is simmering and bubbles are forming around the edges of the pan, pour the hot eggnog over the white chocolate.

Let it sit for a minute to soften the chocolate, then gently whisk everything together until the chocolate is dissolved and the mixture is smooth and free of lumps.  This is your ganache.

Add 1/4 teaspoon nutmeg to the ganache and whisk it in.  Once incorporated, taste and add more if desired.

Press a layer of cling wrap over the top of the ganache and refrigerate it until firm enough to scoop (at least 2 hours).

Use a small candy scoop to form the truffle mixture into 1 inch balls.  Roll the balls between your palms to round.  If they start to get sticky and melt, dust your palms with powdered sugar.  Place the rolled truffles on a foil covered baking sheet.

Melt the wafers in the microwave until fluid and free of lumps.  Use a spoon (or a skewer) and gently dip each truffle in the melted chocolate.  Let the excess drip back into the bowl and then place the truffle back on the foil covered baking sheet.  Dust with nutmeg!

Let them set at least 1 hour before serving (store in an airtight container in the refrigerator for up to 10 days).  Let them come to room temperature before serving.

47/52: Thanksgiving

We had a wonderful family Thanksgiving long weekend last week.

Great food, conversation, fun and games.

Enjoy!
Stacy

46/52: Lovely November

The weather really has been lovely.  Crisp and cool with no rain.

I was under the weather and keeping a low profile this past weekend.  Gearing up for holiday family time.

Enjoy!
Stacy

Recipe of the Week/Thanksgiving Week 3: Cranberry Orange Trifle

EASY....you need to remember to make Thanksgiving EASY.  Plan ahead, cook ahead and ask for help!

Whether it's for the big day or the night before (which is a huge night in our house...think Christmas Eve), you are going to want to serve some desserts that are not all pumpkin or apple pie!

A trifle is an English dessert make with fruit and a thick layer of either sponge cake or cookies that are soaked in sherry or another fortified wine.  It's typically topped with custard and whipped cream.  Although this dessert has no wine in the recipe, a lovely glass of sherry or an ice wine would make this dessert perfect for any celebration or special occasion.

Enjoy!

Stacy

Cranberry Orange Trifle

Ingredients:

3 cups fresh or frozen cranberries

1 cup water

3/4 cup sugar

1 tablespoon cornstarch

1 tablespoon water

1 9 x 13 white cake, un-frosted (pre-made or make from a box mix)

2 boxes instant vanilla pudding

2 cups milk

2 cans mandarin oranges

3 cups whipped topping

Orange zest, optional

Directions:

Make cranberry sauce in a medium pot; add cranberries, 1 cup water and sugar.  Bring to a simmer over medium heat, then reduce heat to medium low and cook for about 10 minutes until berries are soft and starting to burst.

Combine cornstarch and 1 tablespoon water in a small bowl and mix well; add to cranberries, stirring until thickened.  Remove from heat and cool to room temperature.

Drain oranges and reserve juice.

Combine pudding mixes, reserve juice and 3 cups of milk and whisk until smooth.  Set aside.

Cut cake into 1 inch cubes

In 12 small jars, dessert bowls or glasses, layer half the cake, pudding, cranberry sauce and oranges, then repeat.  Spread whipped topping on top and orange zest for decoration; refrigerate until ready to serve.

45/52: Austin, Texas

What an amazing opportunity to see Austin, Texas last week, while on a business trip.  I had very limited time, but I managed to walk along Congress Avenue up to the Texas State capital and spent a few hours at the Bullock Texas State History Museum (when I wasn't in day long sessions).

Austin reminded me very much of Portland.  Nice people, craft beers, food carts and live music.

Enjoy!
Stacy

Recipe of the Week/Thanksgiving Week 2:

So the turkey might steal the show, but the side dishes are what makes your Thanksgiving meal.

Macaroni and cheese appears to be a hot item at the Thanksgiving table, but then your cousin from Austin, TX arrives with her gluten free boyfriend and the holiday stress begins.

This tastes like Mac and cheese but instead of noodles, there's cauliflower (and lots of bacon).

Enjoy!

Stacy

Loaded Cauliflower Bake

Ingredients:

2 small heads of cauliflower, cut into florets

2 tablespoons butter

2 garlic cloves, minced

3 tablespoons flour

2 cups whole milk

2 oz. cream cheese

1 1/2 cups cheddar cheese, divided

salt and pepper

6 slices bacon, cooked and crumbled

1/4 cup sliced green onions

Directions:

Preheat oven to 350F.

In a large pot of salted water, blanch cauliflower, 3 minutes.  Drain well and pat cauliflower dry.

Make cheese sauce:  In a large skillet, melt butter.  Add garlic and cook until fragrant, about 1 minute, then add flour and stir until golden, about 3 minutes.  Add milk and bring to a low simmer, then add cream cheese whisking until combined.  remove from heat and stir in 1 cup of cheese until melted and then season with salt and pepper.

In a 9x13 dish, add cauliflower.  Pour over cheese sauce and stir until combined.  Stir in all but 1 teaspoon of bacon and green onions until combined, then top with remaining cheddar, bacon and onion.

Bake until cauliflower is tender and cheese is melty, about 30 minutes.

44/52: Halloween and Welcoming November

I am finally getting caught up on the blog after an extremely busy few weeks.  My apologies for the blank posts!

Halloween is always a fun event at Rebecca Lane.  Chick and I love to dress up, hand out candy and drink wine.

We bought a few new decorations this year so our house looked awesome.

Over the weekend, we welcomed November by changing our clocks forward and talking a windy walk through Lincoln Park in West Seattle where Brian finally got to test out his new anemometer.

Enjoy!
Stacy