Old Photo Friday: Grandma Marie and Aunt Pat

WHO: Grandma Marie and her BFF, (Aunt) Pat Dahl - not a blood relative, but just as close.
WHAT: Hanging out....all dressed up and probably ready to party (love those shoes, Gram).
WHERE: It's anyone's guess? The Dahl's place? Does anyone know? Most likely, Eugene, OR.
WHEN: I love it when we find a picture with an actual date, June 1957 (at least we know that is when the film was developed).

These two were childhood friends and lived and worked together for many years. Too bad Gram's got her eyes shut, but there are so few pictures of her I just had to post this.

I wish I lived closer to my Aunt Pat....she's the last of her generation and when she is gone, she'll take our stories and history with her.

Enjoy!
Stacy

Recipe of the Week: Spicy Peanut Chicken Kebabs

Spicy Peanut Chicken Kabobs with Seasonal Vegetables

Kebab (also occasionally transliterated as kebap, kabab, kebob, kabob) refers to a variety of meat dishes in Mediterranean, Central Asian and some Africa cusines, consisting of grilled or broiled meats on a skewer or stick.

The most common kebabs include lamb and beef, although others use goat, chicken, fish or shellfish. Like other ethnic foods brought by immigrants and travelers, the kebab has become part of everyday cuisine in multicultural countries.

We eat kabobs all year round at Rebecca Lane. I like to keep my meat and veggies seperate and spice it up with a variety of different marinades.

Enjoy!
Stacy

Ingredients:

MARINADE
• 1/4 cup reduced-fat creamy peanut butter
• 3 tablespoons reduced-sodium soy sauce
• 4-1/2 teaspoons lemon juice
• 1 tablespoon brown sugar
• 1-1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 to 1/2 teaspoon cayenne pepper
• 1 garlic clove, minced

KABOBS
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• Seasonal vegetables (yellow squash, eggplant, zucchini, red bell pepper, mushrooms, green onions)
• 1/3 cup fat-free Italian dressing

Directions:

1. In a small bowl, combine marinade ingredients. Set aside 3 tablespoons marinade for finishing sauce. Pour remaining marinade into a large resealable plastic bag and add chicken. Seal bag and turn to coat; refrigerate at least 3 hours; preferably overnight.

2. To prepare your veggies – cut into large chunks and put into a large resealable bag and add 1/3 cup dressing. Seal bag and turn to coat; refrigerate at least 30 minutes prior to grilling, but you could also marinate overnight.

3. When you are ready to prepare your kebabs – I like to separate my chicken from my veggies. Coat grill rack with cooking spray before starting the grill. Drain and discard both marinades. Thread chicken onto four metal or soaked wooden skewers and do the same with the veggies.

4. I like to put my veggies on about 5 minutes before my chicken. Grill chicken for 8-10 minutes or until no longer pink, turning occasionally. Brush with reserved sauce before serving (remember this is the 3 tablespoons you set aside - NOT what was in the chicken).

Image courtesy of Google Images

July Sunset Over Puget Sound

Thanks to Amtrak conductor, Mark for opening up the door a teeny bit (while the train was going 50 MPH) so that I could get a clear shot of this July sunset (third picture was with door open).

Enjoy!
Stacy

Paul and Christine's Party

As many of you know, I am a regular on the Amtrak Cascades between Portland and Seattle (Tukwila, actually).

Paul and Doug (one of my first crews when I began riding 5 years ago)

I've been riding the train consistently since I met Brian (5 years) - but I've actually been riding it my whole life. My entire family both paternal and maternal have long ties to the railroad (Southern Pacific and Amtrak). One of my favorite conductors is a real hoot! Paul made those long Friday evenings enjoyable.....week after week.

He's on a new route now, but we keep in touch via Facebook and this year it finally worked out for Brian and I to head up to his house in Marysville for his big backyard summer soiree.

Paul and Christine's artichoke garden

We really enjoyed their huge backyard and beautiful garden.

Enjoy!
Stacy

Menu Plan Monday: Relay for Life Week

Happy Monday! I hope you all have a wonderful weekend!

This is a special week at the Rebecca Lane household - our participation in the Lane County Relay for Life sponsored by the American Cancer Society. This is my third year and I am very honored to give my time to such a worthy cause. I am also in charge of this year's tent site decorations so I am really excited to see how the "Hawaiian Theme" comes together. Wish me luck!

This week's short menu emphasizes light and healthy eating.

Enjoy!
Stacy

Monday: Girl's Night Out (Sandra to MK and I am having dinner with my friend, Jennifer)
Tuesday: Turkey Cutlets topped with Feta, Whole Wheat Couscous and Steamed Snow Peas
Wednesday: Chicken and Mushroom Pasta with a Big Garden Salad
Thursday: Eugene - Relay for Life starts at noon on Friday!

Old Photo Friday: Baby Brian in the Pool

WHO: Baby Brian and his older (middle) brother Kerry (not sure about the little girl, I believe a neighborhood friend).
WHAT: Kiddie Pool Fun!
WHERE: Newark, DE - Probably in the backyard on Tamara
WHEN: This is probably the summer after Brian turned one - so that would make it the Summer of 1962

I love his shot of Brian with his hand on Kerry's back.....brothers playing in the summer sun.

Enjoy!
Stacy

Recipe of the Week: Grilled Corn with Parmesan Herb Butter

Grilled Corn with Parmesan and Herb Butter

When I researched this recipe there was quite a debate about grilling the corn with the husks on or off - try it both ways. The majority says the corn doesn't dry out if you leave the husks on - but I always have a hard time getting all the "fuzz" off!!

Also, some say it's a good idea to soak your corn in water (husks and all) for 30 minutes prior to grilling (this would create steam which aids in the cooking process). Experiment....that's the fun part!

Enjoy!

Stacy

Ingredients:

1 stick (4 ounces) butter, softened

1/2 cup finely grated Parmesan cheese

1/2 teaspoon pepper

1 teaspoon each of fresh tarragon, rosemary, basil and parsley

6 ears corn, in their husks (soaked for 30 minutes prior to grilling)

Directions:

1. In a medium bowl, beat together the butter, cheese, pepper and herbs until creamy. Spoon onto a sheet of plastic wrap or waxed paper, roll into a log and freeze until chilled, at least 20 minutes or up to 2 days.

2. Preheat a grill or grill pan to medium-high. Turn the corn occasionally, until the husks are charred on all sides, about 15 to 20 minutes.

3. Remove corn from grill and let sit for 5 minutes. Carefully remove the silks and charred husks from the corn (use a clean towel if necessary to brush off).

4. Cut the chilled butter into small pieces and serve with the corn.

Images courtesy of google images

Lake Morton

It's been awhile since we've been out to Lake Morton to visit with friends, Jenny, Brent and kiddos.Brian and I just love their lake-side vacation rental. This place is always so relaxing!We had a wonderful brunch and spent some quality time catching up with great friends (man......I wish they lived closer).

Carter, Jenny and "Uncle" Brian

Enjoy!
Stacy

Our First M's Game 2009

Brian and I went to our first baseball game of 2009 this past Saturday evening.

We like to get there early....in time to watch B.P. (batting practice).

M's Vs. Texas (and the M's won)!!We had a really sunny and warm day so the stadium was bathed in sunlight! Beautiful!
Our seats were awesomel....down the first base line (very close to Ichiro).Enjoy!
Stacy

Menu Plan Monday: Mid-July

Mid-July here in the Pacific Northwest. Summer is in full swing.

Did you know that we are half way through the Major League Baseball Season? That's right....it's time for the All-Star Break. Get out your peanuts and crackerjacks and enjoy!

Monday: Pasta Primavera (Woot....Woot for Meatless Monday). Check this out people!
Tuesday: All-Star Game in St. Louis, MO! Cheeseburgers and home-made fresh cut fries
Wednesday: 5 Minute Layered Salad (I'll make mine with Grilled Chicken)
Thursday: Pan Seared Tilapia with Lemon Mustard Sauce, Jasmine Rice and Grilled Yellow Squash and Zucchini

Schmitz Preserve Park

Brian and I took a hike/walk last Sunday through a part of Schmitz Park.

I think we only saw a real small portion of the park, but we managed to get lost and found ourselves all the way down at Alki Beach. Amazing that this park is right smack dab in the middle of an urban residential neighborhood.Schmitz Preserve was donated to the city in pieces between 1908 and 1912. The most generous chunk came from a German immigrant/pioneer/banker/realtor named Ferdinand Schmitz, who served on the park commission during those years. It was Schmitz's idea, as he saw how rapidly the great forest was disappearing, to preserve part of it in its natural state.We say THANK YOU!

Enjoy!
Stacy

Old Photo Friday: Camping with the Suter's

WHO: Steve Suter (my uncle)
WHAT: Camping - look at that nice lounge chair, pillow and radio (Grandma Marie liked to camp in style and comfort)
WHERE: Someplace in Oregon - perhaps Davis Lake or someplace at the Oregon Coast
WHEN: Steve looks to be about 7 or 8 - so 1967-68

Summer always makes me think of camping. My Grandma Marie and her three youngest children did a lot of camping in the summertime.

Enjoy!
Stacy

Recipe of the Week: Grilled Smoked Salmon and Goat Cheese Pizza

I've been wanting to try homemade grilled pizza for sometime now. I imagine a warm summer night on the back deck at Rebecca Lane and a light grilled pizza sounds so light and easy.

I have to admit....the idea of throwing the dough on the grill is scary - but people say it works!

Years ago, when I lived in Australia we used to dine at a placed called the Blue Train Café. They made the best smoked salmon pizza with lumps of goat cheese and topped with fresh herbs. Here is my attempt at their classic.....ala on the grill.

Blue Train Cafe Smoked Salmon Pizza (adapted for the grill)

Ingredients:

Basic Pizza Dough – store bought from your favorite pizza shop or you could use one 14-ounce can of Pillsbury Pizza Crust

2 tablespoons of all-purpose flour or cornmeal

1/4 cup olive oil

2 tablespoons pesto sauce

8 ounces smoked salmon, thinly sliced

6 ounces goat cheese

1/4 cup minced shallots or green onions

Mixed Salad Greens

1 tablespoon capers

Fresh sprigs of dill, garnish

Directions:

1. Preheat Grill - Gas: If you're using gas, preheat to medium-high. Coals: Prepare so to cook over a moderately hot fire. Grease your grill to prepare sticking (I'd spray a good coating of PAM).

2. Stretch/roll out dough on a lightly floured piece of aluminum foil. You’ll want it to be about 1/8-inch thick. Brush olive oil generously over the dough with a pastry brush.

3. Now – take it out to your grill and slap it upside down on the grill and pull the foil off. Don't worry: The dough won't fall through the grate. You'll think it will, but people say it doesn't!

4. Once the dough is on the grill, it will take about 2 to 3 minutes of cooking time before it's ready to flip. Brush on more olive oil on the exposed side. When the dough starts to bubble on the exposed side - it's time to flip. The dough should release easily from the grate at this point. Slide it loose from the grill with tongs or a large BBQ spatula and flip.

5. Now…..add the toppings quickly!!! A thin layer of pesto sauce, salmon, goat cheese and onions.

6. Once you've got your pizza topped, close the grill lid to finish warming through – an additional 2-3 minutes (check after about a minute for doneness).

7. When the pizza's ready, use tongs or spatula to remove it from the grill. Throw it on a cookie sheet – top with mixed greens, capers and fresh dill - slice and serve.

This is not your typical cheesy pizza – I like to think of it more like a flat bread.

Image courtesy of Google Images

West Seattle Flowers and Roses

When we moved into the West Seattle house - we had no idea what the yard would look like once Brian got finished with it.

Years of neglect.......vicious climbing ivy EVERYWHERE! The previous tenants planted veggies along the front yard fence (I've never been a big front yard veggie garden person).

We cleaned out the wild rhubarb and tomato and Brian planted a cute little azalea and another rose.

With all the warm weather we are having in Seattle....the established rose bloomed and bloomed BIG TIME over the past few weeks. It smells wonderful (I have no idea of the varietal) and it's a beautiful bright pink.The front planer box is going crazy with geraniums, sweet alyssum and scabiosis or pin cushion flowers. We decorated it for the 4th.
Enjoy!
Stacy

West Seattle Independence Day

Alki Lighthouse - July 4, 2009

Brian and I decided not to go to Edmonds on the 4th. It was so hot and we were tired from the July 3rd cook-out. The more we discussed it - the more we decided that we wanted to spend our day in West Seattle....close to home, our patio and Sammy.We approached the day....really off the cuff.

A walk along Alki....What a special treat to find the Alki Lighthouse open!! The lighthouse and grounds are home to a 2 star admiral so it's only open to the public on weekends during the months of July and August.Did you know......Alki, the Washington State Motto, is a Chinook Indian word meaning "by and by."

The Alki point lighthouse is one of eight lighthouses on the Puget Sound open to the public. Built in 1913 and still maintained by the Coast Guard, the lighthouse has been fully automated since 1984.Inside the house, you can see old instruments, photographs, and charts of Puget Sound. The view from the top gives you a panoramic view of the Puget Sound and lighthouse buffs will no doubt enjoy it, and others will appreciate the immaculately maintained grounds and great historical significance to this region. We ended the day with a quiet BBQ on our back patio and the Gasworks Park Fireworks on TV.

Enjoy!
Stacy

July 3rd West Seattle Cook-Out

Brian and I hosted Brian's Mom, Ann for an old-fashioned East Coast "cook-out" on Friday afternoon.

We couldn't have had a more beautiful day.....very sunny and very hot (but cool on the patio).

It was nice that Brian's Mom could spend some time with us on the new patio.I think she really enjoyed herself and we enjoyed planning and BBQ-ing. Here was our menu:

Ann's Baked Beans (secret family recipe from Elbow Lane, Pennsylvania)
Grilled Hamburgers (ala....Ken's special blend {Brian's brother} lots of Worcester sauce and onions)
Potato Salad (did you know Fred Meyer makes a pretty good salad....I was lazy)
Fresh Corn on the cob (YUMMY....the best we've had to date)
Deviled Eggs
Angel Food Cake with Vanilla Ice Cream and Fresh Raspberries
Happy 4th of July!

Enjoy!
Stacy

Menu Plan Monday: After the 4th of July Holiday

Hello everyone! I hope your 4th of July was wonderful.

If you overindulged a bit.....you've come to the right place. This week's menu is full of light, low-fat and really tasty treats.

Enjoy!
Stacy

Monday: Chili-Rubbed Pork Chops with Steamed Broccoli
Tuesday: Fend for yourself! Chick's got dinner out!
Wednesday: Grilled Cuban Chicken with Black Bean and Mango Salsa
Thursday:Teriyaki Flank Steak with Brown Rice and Stir-Fry Veggies

Happy 4th of July!

In the United States, Independence Day - commonly known as the Fourth of July, is a federal holiday commemorating the adoption of the Declaration of Independence on July 4, 1776, declaring independence from the Kingdom of Great Britain.

We decorated the West Seattle house in honor of our nation's birth!

Happy 4th of July!

Enjoy!

Stacy

Old Photo Friday: Lee Family

WHO: Lee Family (L-R): Nelson, Franklin, Vincent, Allen (Brian's Dad). In the front row: Grandmom Esther (matriarch), Dot.
WHAT: Family photo perhaps a holiday. Esther Lee with her children.
WHERE: I believe Brian's Mom said this was taken at Dot's house.
WHEN: Early 1970's.

Recipe of the Week: Grilled Peaches with Rum

Did you know that you can grill fruit?! Fruit is basically made up of water and sugar and by grilling it you can concentrate the flavors by reducing the water and caramelizing the natural sugars. Grilled peaches make a great summertime dessert. I like mine with a big bowl of vanilla ice cream (okay.......fat-free frozen yogurt, geesh).

Enjoy!
Stacy

Grilled Peaches

Serves 6

Ingredients:

4 large ripe peaches
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup firmly packed light brown sugar
1/4 cup white rum or Amaretto
1/2 teaspoon allspice
Chopped hazelnuts or almonds for garnish

Directions:

1. Rinse peaches and blot dry. Cut each in half and discard pits.

2. Combine melted butter, brown sugar, rum/Amaretto and spice in a bowl. Mix thoroughly until sugar dissolves then set aside. Toss peaches in rum butter glaze.

3. Oil and preheat grill to high heat. Grill peaches until nicely browned, 3 to 4 minutes per side, basting with extra rum butter glaze. Serve at once. Spoon any remaining glaze over the grilled peaches (and your ice cream/yougut). Garnish with nuts, if desired.

Image courtesy of Google Images