MAUI 2015: Day 2

We finally got a relaxing day on Monday.  


Kerry and Julie left for Honolulu in the morning and Brian, Rosemary and I walked up to the Kapalua Airport (Pop drove) to see their plane off.  Afterwards, Pop took us to Slappy Cakes for breakfast and I ate seaweed salad!

I rented a Tommy Bahama beach chair and Rosemary and I spent some time along the ocean. Unfortunately, we had quite a few showers and a strong trade wind, but it was a nice place to people watch and listen to the surf.

After naps and showers, we headed off for dinner at Longhi's on Front Street in Lahaina. No trip to Maui is complete without dinner at Longhi's.  Brian bought us a nightcap (dessert) at Lahania Coolers to top off an incredible day #2.

Aloha,
Stacy

MAUI 2015: Day 1

Our first full day, Sunday in Maui was wide open.  Brian and I took an early morning (and a bit of a wet) 3.85 mile walk up to the Honokowai Farmer's Market for fresh fruit, then hosted my parents for breakfast on the lanai.

Mid day we hooked up with Kerry and Julie for some sightseeing in old Lahaina town and then a drink at Kimo's.  Before heading back to Kahana we stopped off at the banyan tree.

Sunday evening was an old fashioned Lee/Brady "Cook-Out" Maui style, with Filet Mignon, opakapaka (pink snapper) from the Fish Market, rice and salad.

Aloha,
Stacy

MAUI 2015: Our Arrival

We have arrived in PARADISE!! A beautiful week ahead in Maui and this time with my Pop and Rosemary!

They arrived from Eugene about 90 minutes before our plane landed so once we hooked up and got the rental car, it was full steam ahead to Lahaina Coolers.

This trip is all about showing Pop and Rosemary OUR Maui (they are lucky enough to be staying on for another 10 days after we leave next Saturday).

As always, Saturday's arrival is all about getting settled...going to the store, getting the wine chilled and finding a place to watch that first sunset!

What an extra special treat when two weeks before our arrival, Brian's Brother Kerry and SIL, Julie announced that they were flying over from Honolulu for a few days.

It was nice for my family to meet some of Brian's family after 11 years!!

After the sun went down, it was across the street to Dollies for pizza and salad (and I dropped about $15 in the jukebox)!

Today it sounds like we are up for anything!  We are on Maui Time and just super excited to be here!!

Enjoy!
Stacy

16/52: Bon Voyage!

Tedeschi Vineyards - 2006

We are off to Maui this morning and an extra special treat, we are spending the entire week with Pop and Rosemary.

I'll keep you posted on various social media sites throughout the week!

Aloha,

Stacy and Brian

Old Photo Friday: Stacy and Chris

WHO: Stacy and Chris
WHERE: I believe this picture was taken down at Gram's in Florence, OR
WHEN: Summer 1978 (I look to be about 8 or 9)


Happy Birthday to family friend, Chris Nygren.  I was flower girl at his mother Candy's wedding and our families have been friends since before Candy was born!

April is Birthday Month around here!

Enjoy!
Stacy

Recipe of the Week: Coconut Ice Cream

One of the earliest mentions of the coconut dates back to the One Thousand and One Nights story of Sindbad the Sailor, he is know to have bought and sold coconuts during his fifth voyage.  Historical evidence favors the European origin of the name "coconut", for no name is similar in any of the languages of India, where the Portuguese first found the fruit.

The coconut is know for its great versatility as seen in the many uses of its different parts.

Coconuts are everywhere in Maui and used in someway in just about every dish you find on the island.

I love to sit out on the lanai and watch the stars and enjoy a bowl of ice cream.

Aloha!

Enjoy!
Stacy

Coconut Ice Cream

Ingredients:

1/4 cup firmly packed sweetened flaked coconut
1 1/2 cups half and half
3/4 cup canned sweetened cream of coconut
6 egg yolks
1/3 cup sugar
1 1/2 cups heavy cream
garnish with lime zest, toasted coconut

Directions:

Put the coconut in a large, heavy saucepan and set over medium heat.  Stir the coconut until it begins to brown, about 5 minutes.  Add the half and half and bring to a simmer. Remove from the heat and cover and let stand for 30 minutes.

Pour the coconut mixture through a medium mesh sieve set over a bowl, pressing on the coconut with a spatula to extract as much liquid as possible; discard the coconut.  Return the coconut milk mixture to the same pan and set over medium-high heat.  Add the cream of coconut and bring to a simmer.  Remove from heat.

In a large bowl, whisk together the yolks and sugar until combined.  Slowly add a few ladles of the hot cream of coconut mixture into the yolk mixture, whisking constantly to temper the egg yolk mixture. Add the entire mixture back into the pan.  Set over medium low heat and cook, stirring slowly and continuously with a spatula until the custard thickens, about 5 minutes.  DO NOT allow the custard to boil.

Pour the custard mixture through a medium mesh sieve set over a clean bowl.  Add the heavy cream and stir well.  Refrigerate the custard until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to manufacturer's instructions. Transfer the ice cream to a chilled container, cover and freeze until firm, at least 4 hours or up to 3 days.

To serve, garnish 2 scoops with lime and toasted coconut.

Makes 1 quart

Image found on Google Images
Recipe found on Williams-Sonoma 

15/52: Birthday Celebrations

We kicked off my Birthday Month with a little celebration at my Mom and Kenny's on Saturday.

There is nothing quite like being spoiled by your mother...and she sure didn't disappoint! Lots of presents...a paperback, a yummy smelling travel candle, Jergens Natural Glow (a must for the week before vacation), clothes and.....(drum roll please), diamond earrings! Ta-Dah!  Spoiled Rotten!

After pre-dinner drinks and presents, we headed off for surprise birthday dinner (I had no idea where we were going) and we ended up down on the Seattle waterfront at the famous Crab Pot.  What a treat!  Thanks to Kenny for picking up the tab for dinner. Fabulous!

The Crab Pot is located right next to Seattle's Great Wheel.  Which is always lit up at night and incredibly beautiful (I promised Mom for her next birthday we would go for a ride).

Mom, Kenny and I split the "Westport" which included steamer clams, mussels, shrimp, andouille sausage, corn on the cob, red potatoes and dungeness and snow crab legs. Think New England clam bake - Seattle style.

After dinner was coffee and this crazy lemon-white chocolate-meringue cake.  OMG!!! 

What a fantastic way to kick off my Birthday month!

Enjoy!
Stacy

Menu Plan Monday: Middle of April

Welcome Monday!

This is vacation get-away week so lots of packing and errands...and not a lot of cooking.

Here is our menu for the week and remember to check out Laura's site for more organizing ideas.

Enjoy!
Stacy


Monday: Steak with Mushroom Sauce over Pureed Cauliflower and Steamed Artichoke
Tuesday:  Chicken Tender Stroganoff with a Garden Salad
Wednesday: Taco Tuesday (on Wednesday)
Thursday: Red Robin Birthday Burger!  It's free, afterall!!

Old Photo Friday: Toddler Stacy

WHO: Stacy Dare Brady
WHAT: Learning to walk while drinking an Oly (only in Oregon)
WHEN: Feb-April 1970

Yes, apparently my parents were up for some sort of Parent of The Year Award and this was the picture they submitted.  Just kidding, like isn't it entirely appropriate to have your toddler learning to walk while carrying a 16 oz beer?  Perhaps it was just child labor...cleaning up after a party?

In honor of my 46th year (oh my), this month's photos are all about me!

Enjoy!
Stacy

Recipe of the Week: Pu Pu Platter

My Grandma Virginia loved Hawaii and it was from her that I first heard the word Pupu.

A Pu Pu Platter (or pupus) is a tray of Hawaiian cuisine consisting of an assortment of small meat and seafood appetizers.  A typical pupu platter might include, egg rolls, spare ribs, chicken wings, beef teriyaki among other items.

The pupu platter was probably first introduced to restaurants in the U.S. mainland by Don the Beachcomber in 1934. The earliest known print reference to a pupu platter served at a Chinese restaurant is from 1969.

In Hawaiian language, pupu denotes a relish, appetizer, canape or hors d'oeuvre; it originally meant "snail" but also referred to small bits of fish or chicken.

Here are some local Hawaiian favorite for you next pupu platter!

Enjoy!
Stacy

Asian "Crabby" Stuffed Mushrooms

Ingredients:

24 large button mushrooms, stems removed (and discarded)

12 slices of bacon, cut in half

1 1/2 cup imitation crab meat, shredded

2 large eggs, beaten

1/2 cup onion, minced

2 tablespoons green onion, chopped

1/4 cup frozen peas, thawed

1-4 tablespoons mayonnaise

2 teaspoons lemon juice

1/2 cup breadcrumbs

1/2 cup Parmesan cheese, grated

salt and pepper as needed

Directions:

Preheat oven to 375 F.

Line baking sheet with parchment paper.

In a mixing bowl, combine crab meat, eggs, onion, green onion, peas, mayonnaise, lemon juice, breadcrumbs, cheese and salt and pepper.  Add additional mayonnaise to bring to a desired consistency.  

Fill each mushroom cap with mixture.  Wrap a slice of bacon around stuffed mushroom.  Place mushrooms onto baking sheet.  Bake 15-18 minutes until bacon is crisp.

Guava Glazed Meatballs

Ingredients:

1 8oz jar Guava jam/jelly (if you can't find, you can use apricot or grape)

1 12oz jar Heinz chili sauce

1 tablespoon brown sugar

2 tablespoons oyster sauce

1 bag cocktail meatballs, cooked (I use frozen from Costco)

Directions:

Add the jam, chili sauce, brown sugar, and oyster sauce into a crockpot or large pan (if warming on stove top). Whisk together the ingredients until well combined.

Add the meatballs into the crockpot or pan and toss them in the sauce until completely coated.  Set the crock pot to low or heat the sauce pan to a simmer and cook meatballs for at least 2 hours in crockpot or 1 hour on stove before serving.


Recipes found on Google along with the images

14/52: Final Four and Family Time

This is the first time in three weeks that Brian, Sammy and I were all together in West Seattle.  My train ride on Friday was beautiful...brilliant blues and gorgeous greens the entire ride north.

Saturday was the NCAA Final Four ahead of Monday's championship game and it was also Easter weekend.

We had an amazing walk through Lincoln Park on Saturday and Sunday, a few chores and then Brian made a huge plate of Deer Park Nachos for the Final 4.

On Sunday, we drove home to Portland early and shared Easter baskets with Chick (Blondie enjoyed investigating) and I cooked a pork roast, scalloped potatoes and asparagus.

How was your Easter Weekend?

Enjoy!
Stacy

Menu Plan Monday: April 6-9

Welcome!  Happy Easter and a joyous spring season to everyone.

Here is our menu for the week and remember to head on over to Laura's site for more menu and organizing tips.

Enjoy!
Stacy


EASTER SUNDAY: Pork Roast, Scalloped Potatoes and Grilled Asparagus
MONDAY:  National Championship Game!  Pizza
TUESDAY: Slow-Cooker Sausage and Bean Soup
WEDNESDAY: Five-Spiced Chicken Thighs with Jasmine Rice and Snap Peas
THURSDAY: Fresh Herb Salmon Salad

Old Photo Friday: Baby Stacy

WHO: Stacy Dare Brady
WHERE: This looks like the backyard of E Street in Springfield, OR (I think that is our dog, Anna to the right)
WHEN:  May 1969; I am probably just a few weeks old

In honor of my 46th year (yikes)!  This month's Old Photo Fridays are all about ME!!

Enjoy!
Stacy

Recipe of the Week: Classic Mai Tai

The classic Mai Tai was was purportedly invented at the Trader Vic's in San Francisco, California in 1944, but Don the Beachcomer claims to have created it in 1933 at his then new bar (named for himself) in Hollywood.

Maitai'i is the Tahitian word for "good", but the drink is spelled as two words.

The Trader Vic story of its invention is that the Trader (Victor J. Bergeron) created it one afternoon for some friends who were visiting from Tahiti.  Once of those friends, Carrie Guild, tasted it and cried out: "Maitai'i roa ae!" (literally, "very good") - hence the name.

In 1953 the Matson Navigation Company commissioned Victor Bergeron to create a drink for their new hotel, The Royal Hawaiian.  Victor then made a variation on the Mai Tai adding pineapple juice, still served today at the hotel.

The Mai Tai became so popular in the 1950's and 1960's that many restaurants, particularly "tiki-themed" restaurants served them.

I am looking forward to a few of these in Maui later this month.

Enjoy!
Stacy

Classic Mai Tai

Ingredients:

1 oz light run
1 oz dark rum
1 oz fresh lime juice
1/2 ounce simple syrup
1/2 ounce Cointreau (orange liquor)
a splash of pineapple juice
garnish with mint
garnish with lime
garnish with maraschino cherry
garnish with pineapple wedge

Directions:

Add all ingredients to a cocktail shaker, expect garnish.  Shake and strain into a rocks glass filled with crushed ice.

Garnish with fresh mint, lime, cherry and pineapple, if desired.  You can also top with a splash of some dark rum.