Spring Forward

We welcomed not only spring, but good friends Rob and Kelly (and little doggy Picard) for a Saturday afternoon suprise visit. It's nice catching up with these guys and a real treat when friends just "call around" on the spur of the moment for a cup of tea.

Brian and Kelly talking series 65/66 (I hope Kelly ends up NOT having to re-take)

Cheers to good friends!

Enjoy!

Stacy

Menu Plan Monday: MARCH MADNESS - Let the Games Begin!

Basketball fans unite! It's that time of year again so get your brackets filled out and your team colors on because it's GAME time at Rebecca Lane.

We are going to have a houseful this week...Brian is in Portland teaching and my Pop is up from Eugene for non-stop basketball from Tuesday-Sunday this year.

Here is our decedent menu this week (next to Christmas, it's probably the most extravagant menu of the year).

Enjoy!
Stacy

Monday: Fill out your bracket night! Dinner out at Golden Crown in Beaverton
Tuesday: Taco Tuesday! Fish Tacos with Lime-Cilantro Creama
Wednesday: Classic Fried Chicken with Garlic Mashed Potatoes, Creamy Cole Slaw and Veggies
Thursday: St. Patty's Day! Corned Beef and Cabbage with Potatoes and Grilled Asparagus
Friday: Crab Stuffed Ravioli with Roasted Red Pepper Sauce with Crusty Garlic Bread and Caesar Salad
Saturday: BBQ Rib Eye Steaks with Baked Potatoes and Pop's Mediterranean Salad
Sunday: Can we just grab a pizza?

Old Photo Friday: Brian in Maui

WHO: Brian

WHAT: On the beach

WHERE: Maui

WHEN: April 2006

Waking up this morning and hearing about the tsunami alert in Hawaii followed by a wave of water heading straight for Oregon is frightening.

I love this picture taken just north of Kahana near Kapalua on Maui. Prayers and blessings to friends and family in Hawaii.

Enjoy!

Stacy

Recipe of the Week: Butternut Squash Baked Rigatoni

Did you know that March is National Noodle Month? Noodle consumption grows approximately 20% between January and March, making it one of the ultimate comfort foods.

Let's celebrate with a yummy, quick and easy pasta bake.

Enjoy!
Stacy

Butternut Squash Baked Pasta
Slightly adapted from Weight Watchers

Ingredients:
1 large butternut squash, cut in two and scooped free of seeds
2 tablespoons olive oil
1 box rigatoni pasta
1/2 cup half and half
1 cup skim milk
2 tablespoons all-purpose flour
1 garlic clove, minced
salt and pepper to taste
1 teaspoon dried thyme
1/4 teaspoon nutmeg
1/2 cup part-skim ricotta
1/2 cup grated Parmesan cheese
1/4 cup chopped walnuts

Directions:
Preheat oven to 375F. Place halved squash on a cookie sheet, drizzle with olive oil and bake for 30-45 minutes until fork tender. Let cool.

Meanwhile, bring a large pot of salted water to a boil and cook pasta according to package directions; drain and return to pot.

In a medium saucepan, whisk together half and half, milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat.

Using a spoon, scoop out squash and stir into sauce then add thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned, about 15 to 20 minutes.

Yields about 1 1/2 cups per serving.

Recipe courtesy of Weight Watchers; despite a few changes (adding a bit of half and half) this dish is still filling and low calorie
Image courtesy of google images

Menu Plan Monday: March 6-10

Welcome to another start of an amazing and unique week.

I am back in Portland having spent last week in Seattle....studying for my series 66 exam and attending a workshop.

We've got a Meatless Monday meal this week and a new chicken with artichoke recipe.

Enjoy!
Stacy

Sunday: Southwest Salsa Burgers with Homemade French Fries
Monday: Meatless Monday! Baked Pasta with Butternut Squash and Ricotta with a Garden Salad
Tuesday: Chicken Breasts with Artichokes over Jasmine Rice
Wednesday: Tortilla Crusted Tilapia with Baby Red Potatoes and Garlic Green Beans
Thursday: Celebration Dinner! Perhaps a big basket of wings HERE

Old Photo Friday: Gingerbread Village

WHO: Stacy and Mom (Grandma Virginia took this photo)

WHAT: Weekend outing

WHERE: Gingerbread Village Restaurant just outside of Mapleton, OR

WHEN: 1978

What is your earliest childhood memory? I don't believe that this is my earliest, but I do remember exactly where we were and I remember this time in my life very vividly. Mom and I probably spent the weekend at Coast Village with Gram and on the way home, treated ourselves to a piece of gingerbread. To this day, whenever I eat gingerbread it reminds me of my Mom and Gram and of my fond memories of the Oregon Coast.

Enjoy!

Stacy

Recipe of the Week: Vietnamese "Pho" Rice Noodle Soup with Beef

For Valentine's Day I cooked an amazing NY Steak roast. With an abundance of leftover rare beef, I decided to try a very easy...down home Vietnamese Beef and Noodle soup or Pho.

Pho is a Vietnamese noodle soup, usually served with beef (phở bò) or chicken (phở gà). The soup includes noodles made from rice and is often served with basil, lime, bean spouts and peppers that are added to the soup by the consumer.

The origin of the word was one subject in a seminar on phở held in Hanoi in 2003. One theory is that the name comes from the French word feu (fire), as in the dish pot-au-feu, which like phở uses the French method of adding charred o­nion to the broth for color and flavor, one of the techniques which distinguishes it from other Asian noodle soups. Some believe the origin of the word to be the Chinese fen. In addition to rice noodles, multiple spices (such as star anise and cinnamon) are staples of Chinese cuisine. I like the fact that you can add your favorite Asian vegetables and staples to suit your taste

Enjoy!
Stacy

Rice Noodle Soup with Beef

Ingredients:
2 tablespoons olive oil
1 yellow onion, sliced into thin rings
3 garlic cloves, finely chopped
1 tablespoon grated ginger
2 cups sliced mushrooms (I used crimini)
1 carrot, sliced
8 cups beef broth
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons sweet Thai chili sauce
2 cups cooked beef (I used leftovers from a roast); alternatively you could buy thin slices of ribeye and cook beef in broth mixture
Udon or yokisoba noodles
Garnish: green onions, chopped peanuts, bean sprouts, chopped mint, chopped cilantro, fresh lime juice

Directions:
Heat medium stockpot over medium-high heat and add olive oil. Saute onions for 5-7 minutes then add garlic and ginger stirring frequently. Once the onions have carmalized a bit, add mushrooms and carrot and cook for another 5 minutes. Add broth, fish sauce, soy sauce and chili sauce and bring mixture to a boil. Reduce temperature to a slow simmer and cook 30 minutes or until flavors blend. If using already cooked beef, add and cook for an additional 10 mintues. If you are using thin slices of raw beef, add and cook until desired doneness.

To serve, cook noodles according to package directions and place in the bottom of a large soup bowl. Ladle broth mixture over the top of the noodles then add garnish to taste.

Image Courtesy of Google Image: I wished I would have taken a picture of my bowl. It looked fantastic
Recipe Courtesy of Moi: To be honest, I've never eaten Pho before so I kinda made this up, but it was a yummy and hearty soup and excellent on a cold winter's evening

Saturday Lunch at The Porterhouse

We've been dying to check out the Porterhouse in West Seattle since it opened back in late 2009. This pub offers 21 rotating taps featuring West Coast micro brews with a great selection of wines by the glass or bottle.

Lately, the buzz has been about the food. The menu features local products from seafood to steaks to produce. The diversity of West Seattle is reflected in their dishes. They also have an amazing happy hour from 3-6 daily and ALL day on Monday.


Brian had the BLT ($9) -Crispy bacon, lettuce, tomato and garlic aioli on grilled sourdough bread. He washed that down with a Northern Lights Amber.

I had a yummy Lola ($9) - pastrami, sauerkraut and melted swiss with Russian dressing on grilled rye. It really paired nicely with a Whistling Pig Hefeweizen.

It was a bitterly cold day in West Seattle....a great opportunity to check out some of the many fantastic pubs and restaurants in our area.

Enjoy!
Stacy

Menu Plan Monday: Welcome March!

Wow! I can't hardly believe that the first two months of the year have passed. I for one, am really looking forward to longer and brighter days. Bulbs are coming up like crazy, the grass needs to be mowed (again) and the air smells sweet. Ahhhhhh....spring is around the corner.

Interesting week this week. I am in Seattle and taking my Series 66 prep class (Monday and Tuesday), taught by my sweetheart. I'll be studying like crazy in the evenings, so I've designed a menu that I can prep ahead and hopefully, Brian will cook a big pot of spaghetti later in the week.

Enjoy!
Stacy

Sunday: Oscar Party! I'll get my studying done in time for the red carpet.....how about a pizza?
Monday: Make ahead meatloaf (I'll prep this Sunday afternoon). Brian can boil red potatoes and make peas while I am studying.
Tuesday: Vegetarian Lasagna with a BIG Garden Salad.
Wednesday: Crock Pot Chili (one of Brian's favorites) with corn bread muffins.
Thursday: I have an all-day ING Seminar at the SEA airport. Hopefully, Brian will make his famous spaghetti sauce with yummy garlic bread.

Old Photo Friday: Meanwhile, back at the ranch

WHO: Diamond Jim (Pop)
WHAT: Hanging at the ranch
WHERE: Cody, Wyoming at Toby and Donna's ranch
WHEN: August 1978

In honor of the Academy Awards this Sunday night, here is an actor if ever there was one. A real "True Grit" or honorable mention for costume design.

Enjoy!
Stacy

Recipe of the Week: Oscar Themed Menu

Once again, it’s time to unveil our Oscars Menu for 2011. The magic of the movies inspires our annual feast based on the nominees up for awards this year.

Contenders encompass action, drama, western, animated, and science fiction films, making for an exciting mix of food and drink.

Our nominee-themed meal is perfect for Oscar night. Unfortunately this year, I have to be out of town on Oscar Night, but I wanted to put together my picks this year in hopes that it will inspire.

Enjoy!

Stacy

Red Carpet Appetizer: Fig and Walnut Tapenade with Goat Cheese along side Rosemary Crackers – Inspired by the mind-blowing scene in Inception, in which Paris is literally folded in half, was the inspiration for a Parisian café appetizer

First Course: Rice, Bean and Corn Salad served with Whole Wheat Flatbreads or Tortillas - Inspired by the movie 127 Hours a 2010 biographical adventure film produced, co-written and directed by Danny Boyle, staring Oscar Host, James Franco

Main Course: English Bangers and Mash – In honor of The King's Speech, starring Colin Firth as George VI

Dessert: Black and White Shortbread Cookies – honoring Best Actress Nominee Natalie Portman, for her role in the The Black Swan

Random February Photos

Greetings!

Sorry for the lack of adventures the past couple of weeks. Not much noteworthy to photograph, but we are sure keeping busy.

Here is a rundown of our February and some of the things that have been keeping us on our toes this final month of winter.

Edmonds, WA

A great visit with Brian's brother, Ken over Super Bowl Weekend. Lots of good food, wine, music and laughs.

A finished pink toy box complete with fun animal and nature stickers for an adorable almost 2 1/2 year old. The toy box will stay in W. Seattle where she can keep some toys to play with when she visits.
Lots of studying for me, hence the lack of adventures this month (my last and very last securities exam). Sammy is learning a lot too and insists on helping me tackle the material in his own cute way.

The first mow of the season on a glorious sunny weekend. We now are ready to tackle the moss issues and plant some primroses, although snow is forecast for later in the week. Oh boy!

Heart decorations, paperwhite bulbs and a wonderful Malbec (thanks, Ken) to help celebrate Valentine's Day. Those decorations have been replaced with a wee bit of Irish flare, just in time for March and St. Patty's Day (our forced bulbs are just about ready to bloom too).

Enjoy!
Stacy

Menu Plan Monday: Last Week in February

Welcome to the last week in February! Boy this month sure has flown by. Here are some yummy dishes for the week. What's your menu look like? If you need some help, click on the banner above to be directed to Laura's amazing site.

Enjoy!
Stacy

Monday: Beef Noodle Soup (Pho)
Tuesday: Balsamic Pork Chops with Leeks and Peppers (this recipe is for chicken, but we are substituting pork)
Wednesday: Grilled Salmon with Stir-Fry Vegetables and Brown Rice
Thursday: Chickpea Pasta
Friday: Grilled Ribeye Steaks with 1/2 Baked Potato and a Classic Wedge Salad

Old Photo Friday: Happy Birthday, Kenny!

WHO: Kenny
WHAT: Summer outing
WHERE: Smoky Sky Lift - in Gatlinburg, TN
WHEN: Picture says June 22, 1958 which would make Kenny 7 years old (and scared to death).

Happy Birthday to my Step-Dad Kenny, who turned 59 yesterday.

Enjoy!
Stacy

Recipe of the Week: Mushroom Stroganoff

We made this last weekend for friends and we loved the flavor, but the sauce could have been a bit creamier. This is a great, hearty, winter's meal.....and it's vegetarian.

Enjoy!
Stacy

Mushroom Stroganoff
Slightly adapted from Seattle Times Food Day, originally published 2.9.11

Ingredients:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, finely minced
3 pounds mixed fresh mushrooms, such as shiitake, oyster and cremini, thinly sliced
2 tablespoons flour
1/2 cup white wine
1 cup vegetable broth
1 cup sour cream
salt and pepper
1 package wide egg noodles
2 tablespoons fresh flat leaf parsley, for garnish

Directions:
In a large pan, heat olive oil over medium high heat; add onions and cook 3-4 minutes until translucent. Add garlic and cook for 1 minute, continuously stirring. Add the mushrooms and cook for 7-10 minutes, until they have released liquid and are beginning to brown.

Add flour and cook for another minute before adding the wine and broth. Cook until alcohol is absorbed about another 2-3 minutes. Remove from heat and add sour cream. Season with salt and pepper (depending on thickness of sauce, you may need to add a bit more broth).

Cook noodles according to package directions. Add the pasta to the sauce and toss to combine. Warm briefly over low heat to blend the flavors. Add as much of the cooking water as needed to loosen the sauce; garnish with parsley and serve immediately.

Recipe courtesy of Hearst Publishing; I made several changes including adding more shrooms, creating a richer sauce by adding flour and tossing to combine flavors
Image courtesy of Google Images

Menu Plan Monday: Mid February

Welcome to another Monday and a weeks worth of yummy recipe ideas. Monday is Valentine's Day so a little something special on our menu. The rest of the week is light and low fat (believe it or not).

Here is a bit of Valentine's trivia....

Saint Valentine's Day, is an annual commemoration held on February 14 celebrating love and affection. The day is named after one or more early Christian martyrs named Valentine and was established by Pop Gelasisus I in in 500 AD.

The first recorded association of Valentine's Day with romantic love is in Parlement of Foules (1382) by Geoffrey Chaucer. He wrote:

For this was on seynt Volantynys day
Whan euery bryd comyth there to chese his make.

["For this was Saint Valentine's Day, when every bird cometh there to choose his mate."]

This poem was written to honor the first anniversary of the engagement of King Richard II and Anne of Bohemia. A treaty providing for a marriage was signed on May 2, 1381. (When they were married eight months later, they were each only 15 years old).

Enjoy!
Stacy

Monday: Roasted NY Strip Steak (Christmas gift from my boss) with Grilled Butterflied Shrimp and a Tossed Salad. Happy Valentine's Day!!!
Tuesday: Cheese Manicotti with Leftover Salad
Wednesday: Meatloaf with Mashed Potatoes and Peas/Green Beans
Thursday: Fend for Yourself! I've got 2 hours of Series 66 studying

Say hello to my little friend!

Greetings!
Look who decided to pop over for cake and coffee the other evening.....why if it isn't Mr. Raccoon.

We've had raccoons in our neighborhood since we moved in back in 1997. It seems that most recently they are becoming less afraid of human contact. Our little friend here was not the least bit spooked by us. Perhaps I need to re-think BBQ-ing after dark.

Enjoy!
Stacy

Old Photo Friday: In Loving Memory of Ann

WHO: Ann P. Lee
WHAT: This might be a High School graduation photo
WHERE: Newark, DE
WHEN: 1950-51

In memory of Brian's Mom Ann who would have turned 77 on February 6th.

Recipe of the Week: Dijon Chicken Stew

Do you remember that commercial many years ago where the two gentleman in the back seat of Bentley's swap Dijon mustard? Remember the tag line....."do you have any Grey-Poupon?"

Roman's were probably the first to experiment with the preparation of mustard as a condiment. They mixed unfermented grape juice, know as "must" with ground mustard seeds to make "burning must" or mustum ardens — hence "must ard".

The Romans likely exported mustard seed to Gaul in France and by the 10th century, monks in Paris absorbed the mustard-making knowledge of Romans and began their own production. The first appearance of mustard makers on the royal registers dates back to 1292. Dijon, France, became a recognized center for mustard making by the 13th century. The popularity of mustard in Dijon is evidenced by written accounts of guests consuming 70 gallons of mustard creme in a single sitting at a gala held by the Duke of Burgundy in 1336.

In 1777, one of the most famous Dijon mustard makers, Grey-Poupon was established as a partnership between Maurice Grey, a mustard maker with a unique recipe containing white wine, and Auguste Poupon, his financial backer.

This sounds like the perfect Saturday afternoon lunch with a loaf of crust

Enjoy!

Stacy

Dijon Chicken Stew

Courtesy of Hearst Publishing

Ingredients:

1/4 Cup Water

2 Tablespoons Dijon Mustard

1 Tablespoon Corn Starch

1 Tablespoon Olive Oil

2-3 diced shallots (about 1 cup)

3 cloves garlic, minced

1 Tablespoon Fresh Rosemary

1 Cup White Wine

1 Pound, Boneless Skinless Chicken Breasts, cut in 1 inch cubes

8 Cups Chopped Escarole

1 Can (14 oz) Chicken Broth

Salt and Pepper to taste

Directions:

Whisk water, mustard, and cornstarch in a small bowl; set aside.

Heat oil in a Dutch oven over medium heat. Add shallots, garlic, and rosemary; cook, stirring, for 1 minute. Add wine, cover, and bring to a boil over high heat. Uncover and cook, stirring occasionally, until the wine is almost evaporated, 5 to 6 minutes.

Add chicken, escarole, and broth. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through, 3 to 5 minutes. Whisk the cornstarch mixture and add to the pot. Bring the stew to a boil and cook for 1 minute. Season with salt and pepper.

Recipe Courtesy of Hearst Publishing; slightly adapted by Cooking Light and Eating Well

Image Courtesy of Google Images; I tried to find a picture of those two old guys in the backseat of that old Bentley...but I couldn't find one

A Family Visit; Show Off Edmonds!

Brian's brother Ken came up from California last weekend to hang out and watch the Super Bowl on Sunday.We took him to our favorite little get-away, Edmonds...but first, breakfast at the Heartland Cafe. Okay, I'll give them the benefit of the doubt the first go-round, but in my opinion, breakfast should not take 45 minutes to serve. When it finally came, Ken's biscuits and gravy were divine, Brian's four cheese scramble was tasty and my corn beef hash with three eggs sunny-side up was fabulous.


Edmonds was chilly....typical gray and gloomy winter day, but we made the best of it and showed Ken all our favorite places.

We spent a good 30 minutes at the bookstore, walked main street and checked out the garden shop and of course right next door is a scrumptous little chocolatier (and I've got a bag of goodies to prove it).


We walked down to Brackett's Landing....took a few funny photos and had a look around the marina before walking back to Main street for a little wine tasting at Arista Cellars, a look around the Wooden Spoon and a sampling of tea at the tea/beach shop.


Dinner.....Zippy's Burgers (perhaps the last one before they move to White Center). The best run-down-your-arm-yummy-juicy-cheesy-gut bomb on the planet.

A good Saturday!

Enjoy!
Stacy

Menu Plan Monday: February 6-10

A SUPER Menu Plan Monday kicks off with a SUPER BOWL SUNDAY!

What are your Super Bowl tradition? Is your favorite part the halftime show?

It's a little bit of this and a little bit of that on our menu, this week. Click on the banner above to view more great menus.

Enjoy!
Stacy

Sunday: SUPER BOWL Taco Soup
Monday: Grilled Chicken Thighs with a BIG GARDEN SALAD
Tuesday: Whole Wheat Spaghetti Carbonara
Wednesday: Salmon with Jasmine Rice and Roasted Veggies
Thursday: Grilled Sirloin Steaks with Blue Cheese Sauce and Green Beans

Old Photo Friday: Hot Dog Ski Bum

WHO: Diamond Jim "Hot Dog Ski Bum" Brady (AKA....my Pop)
WHAT: Showing off; ready for the first run of the day
WHERE: Cascades.....my guess is Willamette Pass just east of Springfield, OR
WHEN: Mid to late -70's

My Pop use to downhill quite a bit in the 70's. My dear Aunt Pat's daughter, Candy married a Sweden named Sten and I remember as a kid hearing stories of my Pop skiing with Sten in the Cascades. Perhaps this is one of their skiing trips.

Enjoy!
Stacy

Recipe of the Week: Crock Pot Chicken Tortilla Soup

One of the best things we eat while we are in Mexico is Tortilla Soup.

I'd give anything to have the recipe from Pueblo Bonito, but after three years I have given up trying.

I've posted Tortilla Soup before, but this time I found a recipe that I can cook in the crockpot.

Enjoy!
Stacy

CrockPot Chicken Tortilla Soup
Recipe Courtesy of Allrecipes.com

Ingredients:
1 pound shredded cooked chicken (buy a rotisserie chicken and call it good)
1 15 ounce can of whole peeled tomatoes
1 can (10 oz.) enchilladas sauce
1 medium onion, minced
1 4 oz. can diced green chiles
2 cloves garlic, minced
2 cups water
1 14.5 oz. broth (chicken or vegetable)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 black pepper
1 bay leaf
1 10 oz. package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Optional: shredded cheddar cheese, sliced avocado, sour cream

Directions:
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low crock pot setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Preheat oven to 400F. Cut tortillas into strips, then spread on a baking sheet. Lightly brush strips with oil. Bake in preheated oven until crisp, about 10 to 15 minutes.

To serve, sprinkle tortilla strips over soup along with optional ingredients.

Recipe courtesy of Allrecipies; if anyone out there has the Pueblo Bonito Tortilla Soup recipe, send me an e-mail. I'll be forever grateful!
Image courtesy of Google Images

Mexico 2011

Customize your own photo album

Menu Plan Monday: Welcome February!

Is it just me or our we beginning to see the light and the end of the tunnel called "old Man Winter"? Perhaps it was a week in Mexico that is brightening my mood!!!

We are back from our vacation and I am ready to get back to cooking in a real kitchen (the condo kitchen in Mexico is teeny tiny). We are easing back into some yummy and healthy treats this week. Click on the banner above to be directed to Laura's site for more menu ideas.

Enjoy!
Stacy

Sunday: Roasted Chicken with Veggies and Creamy Cole Slaw
Monday: Grilled Flank Steak Tacos with Guacamole and Mexican Rice
Tuesday: Chicken Pot Pie (with leftovers from Sunday)
Wednesday: Pork Chops with Baked Sweet Potatoes and Salad
Thursday: Tomato Soup and Grilled Cheese

Mexico: Day Five and Six

Thursday was our serene and quiet day. The thick clouds rolled in, but provided us with an amazing sunrise.

We each had a wonderful 50 minute massage followed by lunch in the bistro overlooking the ocean (tortilla soup and fresh salads) then a three hour nap. Did I mention how much hard work vacation is?
We racked our brains for a dinner spot and after consulting Trip Advisor, stumbled upon a recommendation that I remembered from our encounter with Mr. and Mrs. Pittsburgh on Sunday.

Alcaravea Gourmet, is a little neighborhood Italian gem with great food, reasonable prices and awesome ambiance. The chef's are dressed up with tall white hats and their food presentation is out of this world. Our meal included:

Stuffed Mushrooms Provencial: Large button mushrooms stuffed with herbs, tomatoes, capers and artichoke hearts then smothered with cheese and broiled


Catch of the Day: Sea Bass Milan; pan fried with a gorgonzola cream, basil sauce
Chicken with a basil cream sauce with parmesan and pine nuts
Each entree came with a beautiful and fresh garden salad and a basket of toasted garlic bread. With a glass of Chardonnay each, our bill came to $54


Friday was our last full day. Once again....an amazing sunrise, breakfast cooked in our room and heavy clouds!! Instead of a full day at the pool, we got cleaned up and headed into town....walked along the beach and tried some new places to people watch.

Nikki Beach Club (good Chardonnay....bad clouds)

Our send-off dinner was at Maro's Shrimp House. If it's not the food that keeps us coming back...it's our wonderful friends (oh...and the bulldogs).

Saturday our journey home begins....back to reality with wonderful memories.

I'll do a wrap up Smilebox later in the week!

Enjoy!
Stacy

Mexico: Day Four

Meet Pablo, a cute (but very wild) cat that we met up at the sky pool (we just had to give him a name). The cutest thing is, he found his way onto our veranda the other evening while we were having a glass of wine. Missing our own cats very much, we kinda adopted him….leaving scraps of uneaten filet mignon for him to enjoy. Don’t worry…..we are not getting too close to him!

At Ole Ole in the Marina

Wednesday marked our half way day and we spent our morning at the sky pool before getting cleaned up to take the 2PM free shuttle down to the Pueblo Bonito Rose complex and a quick walk into town.

Stacy, Patty and Sandra at Mexico Lindo

We visited with Patty Riveria who Chick met through friends many years ago when she was first introduced to Cabo. She works at Mexico Lindo Jeweler so I could help but buy by a new charm for my bracelet.

I love the marina; however, it’s very touristy, and loud but a great place to people watch and eat some awesome chips, salsa and guacamole at the Baja Cantina.

Stacy, Dennis and Sandra (Dennis and his wife drive down from Canada to Mexico every January)

After the sun set, we headed over to Pueblo Bonito Rose, a sister property of our complex and sat outside near the waters edge and met Canadian Dennis and his wife, who spend a month in Cabo every January. It's unbelievable how many fun and interesting people you can meet here (especially if you've had several margaritas).

Clouds really rolled in today......and are expected to last tomorrow as well. A good day to hit the spa.

Enjoy!

Stacy