Father's Day Weekend in Eugene

Wilma Crowe

Brian and I drove to Eugene on Saturday morning to spend Father's Day weekend with my Pop and Rosemary.

"Family" Photo - what an honor

It also happened to be the 90th birthday of a remarkable woman and very close family friend, Wilma Crowe. Wilma is my Pop's second mom and he was the best friend to her son, Lowell Crowe (crowebird) who left this earth about 9 years ago after a long battle with cancer.

Her birthday party was held at an Native American "longhouse" or gathering place near the University of Oregon campus. It was great to see Wilma again and hear stories about how many lives she has touched in her 90 years.

I think Brian really enjoyed seeing a part of the Native American culture that not many people get a chance to witness.

After we left the celebration, I took Brian on a little tour of Eugene and we drove past the old house on Hilyard Street. I peeked in the window......a window to my past. Although I couldn't see much (not sure if anyone was home) I did recognize the front door and the ornate peephole and the mail slot, where as a child I hid my barbie dolls.


We spent some good time with my Pop and enjoyed dinner with him and Rosemary down on the old Eugene Mall at a place called Davis. Although the food wasn't remarkable....the company sure was.
Enjoy!


Stacy

Menu Plan Monday!

Another week is upon us. Let's hope our Pacific NW weather begins to improve. I am ready for more summer flavors. This week's menu continues to be quick and easy with an inspiring recipe from fellow "foodie" blogger Kamaile at Simple Food. I had forgotten that I too subscribe to Eating Well Magazine. Thanks for reminding me what great recipes they have.

Enjoy!

Stacy

Monday: Italian Sausage and Pepper Pasta with a Garden Salad

Tuesday: Tandoori Chicken Skewers with Jasmine Rice

Wednesday: Black Bean Croquettes with Fresh Salsa

Thursday: Portland Beavers Baseball Game (if weather improves). I love ballpark dogs!

I Heart!

A few months ago I mentioned that this item was on my wish list!

Here it is......

Thanks to Brian for helping me stain and seal it and put it together. You did an awesome job, baby!

I was so excited to sit in it the last few nights.

I am really looking forward to many summer evenings in my chair.

Enjoy!

Stacy

Old Photo Friday: Father's Day

Date: August 1985
Location: "E" Street backyard
Who: Stacy (age 16) and Pop
What: Wedding to Rosemary. I believe it was also Grandma Cavey's birthday

Enjoy!

Stace

Recipe of the Week: Cajun Chicken and Pasta

Ever since that Saturday on NW 23rd, Rebecca Lane has been in search of the perfect pasta. Sandra cooked this ROTW a couple of weeks ago and it was AWESOME! We ate it for three days! Here is another pasta that sounds creamy and wonderful.

Enjoy!

Stacy

CAJUN CHICKEN AND PASTA

SERVES 4

Ingredients:
1 pound Penne/Rotini or Spaghetti (your favorite pasta)
2 teaspoons olive oil
1 pound chicken breast tenders, cut up
2 teaspoons Cajun seasoning
1 tablespoon olive oil
1 large onion, sliced
1 large red bell pepper, sliced
8 ounces sliced mushrooms
1/2 teaspoon salt
1 cup heavy cream
2 medium tomatoes, chopped (or one can diced tomatoes)
1 cup (loosely packed) basil leaves, sliced

Directions:
1. Cook pasta as package label directs.
2. Meanwhile, in a large non-stick skillet warm 2 teaspoons olive oil over medium-high heat until hot.
3. Wash and pat dry chicken and add Cajun seasoning; cook 3 to 5 minutes or until chicken just loses its pink color throughout, stirring frequently (you’ll want it to blacken a bit).
4. Transfer chicken to plate and set aside. In same skillet, heat 1 tablespoon olive oil over medium heat. Add onion and pepper; cook, covered, 8 to 10 minutes, or until vegetables are tender and browned, stirring occasionally.
5. Add mushrooms and salt; cook, covered, 5 minutes, stirring occasionally.
6. Drain pasta; Add heavy cream to veggie mixture; bring to a simmer over medium heat. Stir in tomatoes, add chicken and pasta toss to mix well. Add basil and serve.

Images courtesy of Google

Anniversary Dinner: Cafe Mingo

Brian and I went to one of our favorite restaurants on Friday night to celebrate our 4 years together.

Mingo West located in Beaverton's "The Round" was established back in 2004 as a sister to it's NW 23rd Avenue location. Simple Italian with a NW twist, Brian and I always enjoy the fresh pastas, local vegetables (Brian absolutely loves their grilled asparagus) and meat and seafood combinations.

The front of the cafe features modern, window-laden, rolling garage doors that look like a feature in a glossy architectural magazine that stretch the length of the dining room. The interior has a loft-like appearance that is very upscale, simple, but elegant - remember....this is Beaverton!

The restaurant offers seasonal outdoor seating in the Round's central piazza, offering a friendly neighborhood feel. When the restaurant is full, the noise level, along with the background music, can get rather loud.

We purused the menu while sipping on a bottle of Italian wine. I am always surprised that the menu is so small yet packed with so much variety. The rabbit was inticing, but the ravioli called my name!

Brian enjoyed his old stand-by.....

Penne with beef braised in Chianti and Espresso

I had the house special ravioli....

Beef tenderloin, spring onion and ricotta ravioli in a spicey tomato sauce

The food is always exceptional and the service was excellent. I only hope that we don't have to wait another year to have a meal like this!

Enjoy!

Stacy

Beaverton Farmer's Market - Market #2

Brian and I had a brief look at the 2008 Beaverton Farmer's Market last Saturday. I think this is the best market around. The variety of vendors and the beautiful produce is second to none. This market seems to have a lot of fresh produce now - unlike some of the smaller markets in the Tacoma area.

This week I picked up some beautiful baby carrots, a bunch of fresh picked asparagus and some hot house tomatoes.

Brian and I enjoyed a small quiche/tart for breakfast which was really quite good.

I am in Beaverton next Saturday and I'd like to go back for some fresh rhubarb and a flat of Oregon strawberries!

Enjoy!

Stacy

Maryhill Winery - Crosby, Stills and Nash Concert

Maryhill Museum

Goldendale, WA

For our anniversary, I bought Brian tickets to go see Crosby, Stills and Nash out in the Columbia River Gorge.

The concert was held at Maryhill Winery, one of the most amazingly beautiful places in Oregon (and their wine is pretty good as well). This was the first concert in their newly renovated outdoor "bowl".

We meandered through the gorge and stopped in Hood River in the late afternoon just in time to see the sun appear (it's been very wet). It was a cool afternoon with wind (much expected in the gorge) but a beautiful evening for a concert.

We had a nice view of the stage. I laid out a sleeping bag and blanket and Brian sat in a camping chair and we tried to stay warm (dressed in layers).

CSN hit the stage at 7PM and sang for over 2 hours with a short intermission. For three old guys, they still know how to rock! Stephen stills really jams on the guitar and the harmonies of Nash and Crosby, especially on the song "Lay Me Down" were as good as they were 30 years ago. They did so many old tunes, "Marrakesh Express", Helplessly Hoping", "Southern Cross" and Brian's all time favorite, "Wooden Ships" (which was the lead up to the finale).

The crowd was mixed and many people danced during the second set (probably to keep warm).

They closed the show with "Teach Your Children" just as the sun was setting and the crescent moon began to shine over the river. A very enjoyable concert.

Enjoy!

Stacy

Menu Plan Monday!

Happy Monday! Here is another weekly menu for the Rebecca Lane household. Head on over to I’m an Organizing Junkie for more really cool menu ideas!

Enjoy!

Stacy

MONDAY: Beef Tenderloin with Spiced Blue Cheese Sauce with Roasted Garlic Baby Carrots

TUESDAY: Fend for Yourself Night (I think Taco Del Mar is in my future)

WEDNESDAY: Shrimp over Cumin-Scented White Northern Beans*

THURSDAY: Copper River Wild Alaskan Salmon with Grilled Veggies and Rice

Shrimp over Cumin-Scented White Northern Beans

Ingredients:

1 small jalapeno pepper(s), cored, seeded and minced (use 1 pepper)
1 small garlic clove(s), minced
15 oz canned white norther beans, undrained
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp table salt
1/4 tsp black pepper
1 pound shrimp, large, peeled
1 1/2 Tbsp fresh lime juice, about the juice from 1 lime
1/4 tsp paprika, hot
2 Tbsp chives, minced

Directions:

1. Coat a small pot with nonstick cooking spray. Add jalapeño and garlic; sauté over medium heat 2 minutes. Add beans, cumin, oregano, salt and pepper; simmer 10 minutes.
2. Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat.
3. Coat sheet pan with cooking spray. Arrange shrimp on cookie sheet. Place 4 inches under broiler and broil 3 to 4 minutes. Turn over and broil until cooked through, about 3 minutes more.
4. Spoon beans onto a large serving plate. Top with shrimp and sprinkle with chives.

Yields about 1 cup per serving.

Old Photo Friday: Anniversary Extra!

Date: 7/3/2004
Location: Pier 66, Seattle Waterfront
Who: Stacy and Brian (photo taken by Sonja who met up with us for a 4th of July drink and to "re-meet" Brian - long story).
What: This is the first photo ever taken of Brian and I together. I remember thinking in my head....I hope this doesn't freak him out (we'd only been "dating" for a month).

Enjoy!

Stacy

Recipe of the Week: Asian Pork Tenderloin

I am snatching this recipe from fellow blogger's Matt and Kat over at "A Good Appetite" for this week's ROTW (which I will be grilling on Sunday). They make me so hungry every day with their awesome meals. Thanks guys! If only I could bake some of your cupcakes! Blogging has introduced me to some really incredibly talented and interesting people. Thanks for sharing your ideas and experiences with all of us!


Grilled Asian Pork Tenderloin

This Asian variation is adapted from one in the Best of Cooking Light. Thanks to “A Good Appetite" blog

Ingredients:
2 Tbsp sliced green onion
2 Tbsp oyster sauce (hoisin sauce is good too)
2 Tbsp soy sauce
2 Tbsp honey
1 Tbsp hot water
2 garlic cloves minced
1 lb pork tenderloin
1/4 t salt


Directions:

1. Mix onion, oyster sauce, soy sauce, honey,hot water & garlic together in a bowl.
2. Pour 1/4 c of the sauce in a large zip-top bag & add the pork. Seal & refrigerate for 30 minutes, turning occasionally.
3. Remove the pork from the bag & sprinkle with salt. Discard marinade in bag.
4. Cook on grill until the pork registers 160 F about 20 minutes.
5. Slice to serve serve with remaining sauce.


I am going to serve with a side of coconut jasmine rice and some stir-fry veggies.


Enjoy!

Stacy

Happy Anniversary, Baby!

Today is our 4 year anniversary! It's hard to believe that 4 years have gone by so quickly. Time flies when you are having fun, and we certainly have had lots of fun.

Brian, you are a wonderful man with so much love in your heart. I am so lucky to have you in my life. Thank you for being so loving, patient and supportive. You are such a good partner.

Can I have 4 more years? And 4 more after that? And another 4? And after that....4 more, with an option for another 4?! After that we can negotiate!

I love you!

Stacy

Hodge Podge

Brian and I had a hodge podge weekend.

On Friday night we went to one of our favorite places in Tacoma, down on the Foss Waterway - Katie Downs. Boy they sure make a good hamburger! Check out the sailboat that cruised past.

On Saturday, we checked out our 2nd Farmer's Market of the season on Proctor Street near Old Town Tacoma. Cool little neighborhood market that reminded me of a small Beaverton Market. Once again, not a lot of fresh produce; however they did have a vendor selling some wonderful goat cheese - one selling some organic lamb and pork and another selling some nice varieties of salmon. We'll check back again!

Brian and I decided on our Saturday dinner - a nice New York steak we picked up a Tacoma Boys and Brian had an idea to marinate the steak in a nice Cabernet and then make a mushroom, shallot reduction sauce. Great idea! Served on the side was some fresh asparagus we picked up on Proctor Street and some roasted Yukon Gold potatoes.

In the afternoon, we walked down to Titlow and had an afternoon libation at "The Beach" tavern at Titlow Beach. It's just a local hangout, with tons of character (and characters), but it was fun to walk down and back (and good exercise).

We enjoyed a bit of sun on the back patio and fired up the BBQ. Even the local raccoon thought the BBQ smelled wonderful!
Our dinner turned out good - despite some "creative bickering" about BBQ cooking styles and my inability to step down from being a "head chef" - but all in all a good Saturday.

Enjoy!

Stacy

Menu Plan Monday!

Here is this weeks menu. Brian will be in town on Friday and our plan is to celebrate our 4 year anniversary at Mingo. I am going to try and eat good this week and stick to a healthy menu, WW plan (lots of walking) so that I can really enjoy myself on Friday.

Enjoy!
Stacy

Monday: Chicken with Tomato Mint Salsa and Garlic Asparagus (last weeks ROTW)

Tuesday: Thai Shrimp with Coconut Almond Rice

Wednesday: Asian Mushroom Stir-Fry with Fettuccine with a Garden Salad

Thursday: Garden Burgers (these are my favorites)

High Hopes! Recipe Contest #2

I entered another recipe contest!

The first one didn't go exactly like I planned, but what the heck. I don't know why I do this to myself, but let's see how this one goes. I haven't set my hopes too high as Cooking Light has some pretty specific "brand name" ingredients that they want you to use. I'll sit by my phone and wait. Here it is again.....a wonderful and easy appetizer!

Enjoy!

Stacy

Wild Mushroom And Brie Bruschetta

This quick and easy appetizer is best served with a dry, medium bodied white wine(ie: French Burgundy - Pouilly-Fuissé is a dry, medium-full bodied, white wine)

Prep Time: 10 Minutes

Cook Time: 18 Minutes

Ingredients

3/4 stick (6 tablespoons) unsalted butter

1 lb mixed fresh wild mushrooms such as chanterelle, oyster and morels, cleaned with a damp cloth and chopped

1 small finely chopped garlic clove

1/2 cup dry white wine

1 tablespoon chopped fresh thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons Extra Virgin Olive Oil

8 oz Brie (French import; Isigny Ste Mere or equivalent); rind removed

1 French baguette or similar bread

Directions:

1. Preheat oven to 375F.

2. Heat 6 tablespoons unsalted butter in skillet over medium high heat until foam subsides, then sauté mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.

3. Add garlic clove and cook for an additional 1-2 minutes.

4. Add wine, thyme, salt, and pepper and simmer uncovered, stirring occasionally, until liquid is reduced to a glaze, about 3-5 minutes.

5. Slice baguette on a bias (I angled my cuts down so that there is more surface area on my slices; about ¾ inch thick). Brush the tops with olive oil and place in the oven for a few minutes until the tops are lightly golden brown.

6. Remove the bread from the oven and top with a couple of spoonfuls of the mushroom mix.

7. On top of each slice of bread, lay two slices of brie cheese.

8. Return bread to the oven, allowing the brie to melt, 1-2 minutes.

9. Remove and serve.Recipe serves 8 (two pieces of bread per serving)

Recipe serves 8 (two pieces of bread per serving)

Old Photo Friday: The Running Man

Click on picture to enlarge

Date: 9/19/1999
Location: Seattle
Who: Brian
What: Brian used to run in quite a few road races, 5-10K races throughout the Seattle area when he first moved to Seattle. I came across this photo a few months ago and barely recognized him. He looks so skinny!

Enjoy!

Stace

Recipe of the Week: Chicken with Tomato Mint Salsa

For this weeks ROTW I found this simple salsa. It packs a lot of flavor and is very versitle so instead of chicken, try it with a flank steak or pork tenderloin.

Enjoy!

Stacy

CHICKEN WITH TOMATO MINT SALSA

Ingredients:
2 cups grape tomatoes, halved
1 small jalapeno pepper, cored, seeded and minced
1/2 cup red onion, finely chopped
1 Tbsp white wine vinegar
salt
pepper
1 Tbsp mint leaves, fresh, chopped
Cooking Spray
1 pound uncooked, boneless, skinless chicken breast, thinly sliced
1/2 lemon, cut into 4 wedges

Instructions:
1. To prepare the salsa, combine tomatoes, jalapeno, onion, vinegar, salt and pepper in a small bowl; sprinkle on mint and set aside.
2. Coat a large pan with cooking spray and heat over medium heat*.
3. Sprinkle chicken with salt and pepper and place in a single layer in pan until chicken turns white around the edges, about 1-2 minutes; flip chicken and cook another 2-3 minutes until done.
4. Arrange chicken on plate and spoon over salsa; garnish with a lemon wedge.

Yields about 3 ounces of chicken and 1/2 cup salsa
* You could also prepare chicken on BBQ

Farmer's Market Summer: Market #1 - Olympia, WA

So my goal this summer is to try as many farmer's markets as possible (in and around Portland and Seattle) and create a menu around the fresh, locally grown items that I purchase. Call it a little Locavore Experiment of my own.

On Saturday, Brian and I hit the Olympia Farmers Market. It was an unexpected beautiful, sunny and hot day. The market was packed when we got there and we spent about 30 minutes wandering around and formulating our plan for dinner.


I quickly bought a bunch of spring onions and a large yellow onion from Walla Walla - along with some asparagus. My mind swirled around a pasta primavera, but to be honest....there wasn't a lot of variety. Aside from apples, pears and asparagus - the market just doesn't have many veggies this time of year.

Brian and I contemplated our meal over a glass of wine on an outdoor patio across from the market and decided to cook two chicken breasts and top each with a ragu of onions, garlic, mushrooms and roma tomatoes and grill our asparagus in the oven. Brian also added his red parsley potatoes and our first "Market Dinner" of the spring/summer was born.



Not as many market ingredients as I'd like, but a good start. I even managed to make an apple upside down cake for dessert!

Stacy with Chicken Olympia in her new apron (thanks Mom)

AppleUpside Down Cake

Brian and I enjoyed ending our evening on the back patio.

Enjoy!

Stacy

Menu Plan Monday

Here is this "short" weeks menu! With the Memorial Day holiday, I've only planned dinners Tues-Thursday. I'll be grilling 2 out of 3 days so let's hope our weather gets warmer!

Enjoy!

Stacy

Tuesday: Flank Steak with Tomato Salsa and a Garden Salad

Wednesday: Grilled Chicken with a Scallion Sauce* and Sauteed Garlic Green Beans

Thursday: BBQ Salmon with Jasmine Rice and Grilled Summer Veggies (Yellow Squash, Zuchinni, Sweet Onion, Portabella Mushrooms and Red/Yellow Bell Peppers)

*Chicken with Scallion Sauce
14 oz fat-free chicken broth, reduced-sodium

2 Tbsp all-purpose flour

2 medium garlic clove(s), minced

1/4 tsp dried thyme

1 sprays cooking spray

1 pound uncooked boneless, skinless chicken breast, (four 4-oz pieces)

1/3 cup scallion(s), finely chopped, divided

salt

black pepper

1. Combine 1⁄4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic and thyme; set aside.

2. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons scallions.

3. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often.

4. Remove chicken from pan; keep warm.

5. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3⁄4 cup.

6. Pour sauce evenly over chicken, and top with remaining scallions.

Yield: 4 servings (serving size: 1 chicken breast half).