Maui: Day #2...A Quiet Adventure

Aloha!

Brian and I started the day early again. Another 2 mile walk, this time north towards Kapalua. Much better scenery, but no sidewalk (treachery). Hey...they have pot-bellied pigs here! Just like having a guard dog! The smell of the flowers takes your breath away. Brian and I love checking out the real estate (dreaming). At 7:30AM Kahana is just coming alive with locals and tourists.

Our Morning Walk in Napili

We spent some time by the pool (Brian at the beach) and then headed to Kaanapali (a drive south 5-8 minutes) for the afternoon.

The one thing you notice by travelling south a few miles is the temps....at least 10 degrees warmer and no wind or rain. Stinking HOT......Stacy's forehead is turning pink (and she drinks sunscreen).

We loved exploring the Whaler's Village Shopping Center at Kaanapali Beach and found a couple of places for "Happy Hour"( okay...three places, Hula Grill, Rusty Harpoon and Tropica @ the Westin).

The Westin Bar "Tropica" had a great Pupu menu!

Three cheese pesto flatbread.....YUMMO!!! Kevin our bartender (16 year "native" whom I'll refer to later) was an excellent host! We loved walking the "boardwalk" however, by 3PM it was hot and time to head home to relax and prepare for sunset.

Whaler's Village - 4-21-08

Enjoy!

Stacy

Maui: Day #1...a long days journey into night

Aloha!

Day one felt like a week! Up before the moon set over Lanai and the stars faded away - a calm sun rise over the West Maui mountains.

Walked 2.5 miles on lower Honoapiilani Road up to small local farmer's market for some fresh produce. I love looking at all the little houses and dreaming of a life in the islands.

Enjoyed a couple of hours down on the beach in front of the condo. It got quite warm and we moved to the pool for a cooling swim about noon. Spotted a whale frolicking off the shore. It breached a couple of times and showed us his black tail. AMAZING!

Our first "Happy Hour" was next door at the Sands of Kahana. That first Mai Tai really hit the spot!

Finished up our day on the lanai. Our sunset was nil and we had cooling showers that lasted past sunset.

We BBQ'd some chicken, red peppers and Maui onions, served over veggie rice with a side salad of fresh avocado and Kula tomatoes.

A perfect 15 hours day on Maui!

Enjoy!

Stacy

Maui: Aloha Arrival

Aloha!

Brian and I touched down yesterday afternoon about 1PM Maui time in the land of paradise. Just as we remembered, it's a beautiful piece of heaven.

Here is our home for the next 10 days...

Valley Isle Resort in Kahana, just south of Kapalua.

We had showers in the afternoon, but I wouldn't call it rain. Sprinkles mean....RAINBOWS! And Brian and I even saw a rare "moonbow" after dark. Not sure if it exists, but it was definatley a rainbow after dark.

Grilled NY steaks and asparagus on the BBQ......Life is GOOD!

Our first sunset was not as spectacular as some, but we had arrived and we were grateful.

Enjoy!

Stacy

Old Photo Friday: Maui Sail

Date: April 2006
Location: Maui
Who: Stacy & Captain Christina
What: Champagne and Chocolate Sail aboard the Scotch Mist off Lahaina

Okay, I know it's only been two years - not necessarily a good "old photo Friday" candidate, but Brian and I fly off to Maui in the morning so I am a bit excited!

Enjoy!

Stace

Recipe of the Week: Pasta with Creamy Gorgonzola Sauce

This recipe is an adaptation of a Weight Watchers dish I cooked up earlier this week. Believe it or not, chopped dried figs add a lovely touch of sweetness to the sauce. I found them in the grocery isle that carries other dried fruits (they are actually nice to snack on).

Serves 4

Cooking Time: 15 Minutes

Ingredients:

12 oz uncooked spaghetti, or pasta of your choice
3 cups fat-free skim milk
1 Tbsp Butter

2 Tbsp all-purpose flour
salt
black pepper
1/8 tsp cayenne pepper
1/2 cup Gorgonzola Cheese, crumbled
1/4 cup grated Parmesan cheese
4-5 medium dried figs, coarsely chopped
1/4 cup chives, minced

Instructions:

1. Cook the spaghetti according to package directions; drain and keep warm in a large bowl.
2. Meanwhile, with a wire whisk, combine the butter and flour in a large skillet, blending until the flour is dissolved and cooked, about 2-3 minutes. Add the milk, salt, pepper and cayenne; cook over medium heat, whisking constantly, until the mixture is bubbling and thickened, about 5-7 minutes.

3. Add the Gorgonzola cheese to the milk mixture; cook, stirring constantly, until the cheese melts.

4. Stir in the figs and chives.
5. Add the spaghetti to the cheese mixture; toss to combine. Top with Parmesan cheese and serve.

Enjoy!

Stacy

Sunny Saturday at Edgefield

The Little Red Shed

Brian and I spent Saturday exploring historic McMenamin's Edgefield in Troutdale. It's really a truly remarkable place to spend the day. We sat outside the "Little Red Shed" and soaked up the sunshine for part of the day.

McMenamins' blends their own signature - taking historic buildings and artfully restoring them with rich, cozy interiors, tranquil ponds and dazzling gardens in all their properties.

Encompassing a lush 38-acre parcel of farmland at the mouth of the spectacular Columbia River Gorge, Edgefield was the perfect place to explore. What a bonus to have it be our first 70+ degree day of the year (and yes, we have sunburns to prove it).

On the Edgefield grounds we found a plethora of diversions (unique and numerous pubs, cigar bars and a winery tasting room). From almost every wall, nook, pipe fixture and fuse box - original paintings and historical photographs fill the gaps. From the herb garden, the Fir Grove, the little Red Shed (and pond) - plant lovers should prepare themselves for total bliss (I bet the place will be blooming in the weeks to come).

Brian and I picked out tons of plants, flowers and herbs. There is a start of an impressive vegetable garden (which provides delicacies for the menu in one of the restaurants).

There is also a little "pitch" and "put" golf course (which was totally packed) that looks like a fun way to spend an afternoon.

We will definatley be back!

Enjoy!

Stacy

Old Photo Friday: Brian and Jenny

Click on picture to enlarge

Date: April 2004
Location: Safeco Field, Seattle
Who: Brian and friend, Jenny
What: Taking in an M's game

I met Brian just prior to this game. I took the 6/63 in March and I remember Brian talking to a fellow student in class about having tickets to an upcoming game. That's when I knew that Brian was a baseball fan and a potential "catch".

Enjoy!
Stace

Recipe of the Week: Spring Veggie Risotto

It's spring, and a cook's thoughts turn to early vegetables. A perfect spring dish, Veggie Risotto! This is a play on a Greek dish called spanakorizo that's popular during Lent because it's made without egg, cheese or meat. To make the dish richer (Lent – aside) add chunks of feta and top the risotto with sharp goat cheese or grated Parmesan.

Greek-Style Vegetable Risotto
TOTAL PREP TIME: 30 MINUTES

SERVES: 4 TO 6

Ingredients:

6 cups vegetable stock or low-sodium broth
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 pound arborio rice (2 cups)
½ cup Kalamata Olives, rough chop (no pits!)
1 large zucchini (10 ounces), cut into 1/2-inch dice
4 scallions, thinly sliced crosswise
1 cup frozen peas, thawed
One 1/2-pound bunch of arugula or baby spinach, large stems discarded & leaves chopped
Salt and freshly ground pepper
Chunks of Feta cheese (optional)
Freshly grated Parmesan cheese, for serving (optional)

Directions:
1. In a medium saucepan, bring stock to a simmer.

2. In another medium saucepan, heat 2 tablespoons of the olive oil. Add the onion to the oil and cook over moderate heat, stirring occasionally, until translucent, about 3 minutes.

3. Add the rice and cook, stirring, for 1-2 minute. Add 1 cup of the hot stock and cook, stirring, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time and stirring occasionally until it is completely absorbed before adding more. Continue cooking until the rice is al dente and the liquid is thickened, about 20-30 minutes total.
4. Meanwhile, in a large skillet, heat the remaining olive oil. Add the zucchini and scallions and cook over moderately high heat until just tender, about 2 minutes. Add the peas and arugula/spinach and cook until wilted, about 1 minute. Add 1/2 cup of remaining vegetable stock, season with salt and pepper and bring to a simmer. Remove from the heat.
5. Stir the vegetables and their liquid into the risotto and cook until the rice is creamy, about 1 minute. Add the olives and feta cheese.

6. Season the risotto with salt and pepper. Spoon the risotto into bowls and serve with Parmesan cheese.

Enjoy!

Stacy

Pop Wins Again!

It was a bit anti-climactic last night since Pop had both Kansas and Memphis in the NCAA final, but he still drove north to pick up his winnings of $116 and watch the game at Rebecca Lane.

Congrats to Brian who won $5 (don't spend it all in one place) on a side bet with my Dad.
We all thought the championship was going to the "Elvis Boys". Maybe next year!

Enjoy!
Stacy

I Heart: Spring Blooms

The tree in our front yard stops traffic this time of year!

I got home from Tacoma last night just in time to take a few pictures before todays wind and rain take the blossoms away.

Old Photo Friday: Lunch with Mom

Today Brian and I are going to lunch with my Mom and Kenny at this pub. It got me thinking about this lunch with my Mom several years ago.

Enjoy!

Stacy

WHO: Mom and Stacy

WHERE: Wolfgang Puck's Restaurant in downtown Seattle

WHEN: Summer 1997 or 1998

WHY: Girl's Lunch (I had just gotten off the train from PDX)

Recipe of the Week: Pork with Lemon-Artichoke-Caper Sauce

This is an adaptation of a Weight Watchers recipe. Pan-searing the pork makes it tender on the inside and slightly crisp on the outside. Serve this dish over wild rice to help soak up some of the fantastic lemon-artichoke sauce.

Ingredients
· olive oil cooking spray or 1 tablespoon olive oil
· 1 pound lean pork loin, boneless chops, four 4 oz pieces
· 1/8 tsp table salt, or to taste
· 1/8 tsp black pepper, or to taste
· 1 cup canned chicken broth
· 14 oz canned artichoke hearts, without oil, drained and halved
· 2 Tbsp capers, drained
· 1/4 cup fresh lemon juice (1 large lemon squeezed)
· 1 tsp dried oregano
· 4 Tbsp parsley, fresh, chopped
· 1 box Wild Rice

Instructions
· Coat a large nonstick skillet with cooking spray; set pan over medium-high heat. Season both sides of pork chops with salt and pepper. Add pork to hot pan; cook until golden brown, about 2 minutes per side.

· Add broth, artichoke hearts, capers, lemon juice and oregano to pan; bring to a simmer and cook until pork is cooked through, about 8 to 10 minutes.

· Remove from heat and add parsley; serve hot.

Yields about 3 ounces of pork and 1/2 cup of artichoke mixture per serving.

Picture courtesy of Google

Saturday: Foss Waterway/Ruston

Brian and I dodged raindrops and snow showers on Saturday and headed down to the Foss Waterway for a short walk.

We managed to take a few photos before the rain began.

Old Photo Friday: My Gram

I had a dream this week about my Grandma Virginia...she was sitting in the sun at a baseball game with ther friend, Betty smoking a cig and taking in a game. I know....this must be heaven.



Enjoy!

StacyWho: Stacy and Gram
What: Christmas - 1998? 99?
Where: My Uncle Mickie and Aunt Laura's house on Christmas Eve

Still Snowing!!

More snow pictures!!

Snow!!

Happy Friday!

It's snowing! Can you believe it!? March 28th and there is snow on the ground in PDX.

Check out these photos I just took.

Enjoy!

Stacy

Recipe of the Week:Stacy’s Bacon-Stuffed Chicken with Roasted Veggies

My dad loved the roasted chicken I made last week so I decided to pass on my recipe. I never make the same thing the same way twice, but over the years I feel I have just about perfected this Julia Childs-esque “French” roasted chicken

Prep Time: 30 min

Cook Time: 2.5 hr

Ingredients:

1 whole chicken (about 5-6 pounds), rinsed and patted dry
4 bacon strips (aged, smokey pepper bacon)
1 Lemon, rind removed and sliced in quarters
4 Garlic Cloves peeled (2 smashed and 2 minced)
3 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Dijon Mustard
1 Cup White Wine
1 Poultry Bouquet (includes Thyme, Rosemary, Sage)
Roasting Veggies cut into chunks (about 6 cups); variations include yellow onion, Yukon gold potatoes, parsnips, mushroom, butternut squash, beets, rutabagas, brussel sprouts and mushrooms.

Directions:

1. Preheat the oven to 425°.

2. Smash 2 garlic cloves and place inside chicken cavity along with salt and pepper, half the poultry bouquet and the cut up lemon.

3. Chop remaining poultry bouquet and place in a small bowl with 2 minced garlic cloves, 2 tablespoons Dijon mustard and 1 tablespoon of olive oil.

4. Loosen the skin of the chicken breast with your fingers and gently spoon the herb/mustard mixture on each breast. Then slide the bacon on top of mixture. Season outside of chicken with 1 tablespoon of oil, salt and pepper and any herb mustard mixture you have left (I use my hands and rub it over the outside.

5. Place the chicken in a large roasting pan/cast Iron pot with one cup of white wine. A blasting heat crisps the skin and gives the chicken a great roasty flavor, but only cook for 15 minutes at 450°F, followed by a more moderate 325° until done (2-2.5 hours).

6. Meanwhile, toss the cut up roasting veggies with 1 tablespoon olive oil together in a bowl and season with salt and pepper (I like to put mine in a large plastic container with a lid and shake them to coat).

7. After the chicken has cooked for 1 hour, add the vegetables that take the longest to cook into the oven (in their own roasting pan). Gradually add veggies to the pan based on their cooking time. Roast until the chicken is cooked through and the veggies are tender, about an additional 90 minutes. Tent the chicken with foil and let rest for 10 minutes before carving.

Note: I like to serve this with an old-fashioned creamy cole slaw

Enjoy!

Stacy

Pictures from the BIG DANCE

The Final 4 Gang

Here are a few pictures from last weekend's opening round NCAA party. As you can see....some of us had more fun than others (than again...you can't have too much fun).

The Princess with her "pillow and a blankie" (oh...wine too)

Diamond Lil' needs a nap!

Brian's Sunday morning quiches (Lorraine and Broccoli Cheddar)

DeCarli: Restaurant Review

There is an amazing new restaurant in downtown Beaverton that we finally tried last week called DeCarli. Sandra and I thought it would be the perfect place to take my Dad who came up last Wednesday for the first round of the NCAA basketball championship.

First off...the warm atmosphere with brick walls, dark wooden sideboards, an attractive bar and a shiny open kitchen sends fragrant steams from kitchen to table. We all sorta felt like we were in a trendy downtown eatery and not Beaverton.

Opened last fall and run by former Tuscany Grill and Fratelli chef Paul Decarli and his wife, Jana, who spent six years working the floor at Bluehour, DeCarli offers rich pasta dishes, pizzettas and a complex and satisfying assortment of specials (from chicken, pork chops and flat iron steaks). Our portion sizes were overwhelming and hearty and even though the menu is small (this is Beaverton), it left each of us with a strong desire to return again, soon!

We started with the Polenta Fries served with a side of Gorgonzola Butter - fighting for the last bite. Sandra and I felt like the drinks and appetizer menu would be very appealing during the week.

Sandra had the Penne Pasta alla vodka w/ housemade fennel sausage - rich, creamy and spicy!

Pop had a dozen Oysters on the half shell with champagne mignonnette and a whole romaine leaf Caesar salad with croutons and shaved grana padano.

Stacy had Oxtail Orecchiette Pasta (distinctive Puglian type of pasta shaped roughly like small ears, hence the name {orecchio, ear, orecchiette, little ears} topped also with the shaved grana padano

The food reached the table in a timely manner and was "pipping" hot!

The wine list was reasonable and filled with NW and California varieties. We loved the Calera Chardonnay from California and will add this to our list of creamy, oaky favorites!

The dessert menu was appealing. Our choice, the Vanilla bean creme brulee achieved an admirably silky texture but reached the table with an off-tasting burnt top (perhaps a little too done).

Decarli is reasonably priced, with just about everything under $20 and appetizers under $10.

Check it out!

Enjoy!

Stacy

Magnificent Maui: 30 days to go!

The countdown is on!

Brian and I leave for Maui in exactly one month, April 19th. We are getting excited! This picture was taken almost 2 years ago during our first trip to Maui together.

Many people have remarked upon the verdant Valley Isle's resemblance to a woman. Whether you see it or not, this island certainly nurtures plenty of men, women and children from various parts of the world. I'll be looking through my photos to see how the island resembles a woman!

We will spend 10 days in West Maui; in the small community of Kahana (about 8 miles north of Kaanapali). 15 miles south of Kahana is the busy resort town of Lahaina. Front Street, the main drag area, is wall-to-wall art galleries and fine restaurants. Dozens of pleasure cruisers and fishing boats set sail from the harbor daily, carrying vacationers to nearby coves and reefs. Lahaina is also the hot spot for shopping and nightlife.

I hope the next month goes by fast!

Enjoy!

Stacy