Edmonds

In celebration of our anniversary, Brian took me to Edmonds on Saturday. It's truly one of our favorite places to be. We took the Edmonds ferry over to Kingston and walked around their farmers market.
It was disappointing that the sun wasn't out (it makes the water so pretty) - but we had a great ride! There were some beautiful flowers in bloom around the Kingston marina.
After the ferry ride we took a walk around downtown Edmonds. We've explored every shop at least a dozen times. We know every crevice by heart. But this Saturday, we were in Edmonds a bit later in the afternoon and we were finally able to check out Daphne's. A very cute and tiny little wine bar - there are 4 barstools and two tiny window tables looking out onto the main stree of Edmonds - one of the tables (pictured above) can be reserved for a 90-minute slot.

Every time we hit the streets of Edmonds, we experience something new. We really loved Daphne's and I hope we get to come back again soon.


It was a wonderful day and a great way to celebrate 5 years.

Enjoy!
Stacy

Menu Plan Monday: Week of June 7th

Life is back to normal at Rebecca Lane. Chick is getting back into her routine after her big trip and I am enjoying cooking for more than just me!

Our weather continues to be extraordinary so hopefully we will get in plenty of walking along the greenbelt and pair it up with some good healthy eating.

Enjoy!
Stacy

Monday: Bean and Corn Quesadillas with a Big Garden Salad
Tuesday: Grilled Mushroom Burgers with left over salad
Wednesday: Balsamic Chicken with Mushrooms and Garlic Green Beans (thanks to Food & Whine)
Thursday: Johnsonville Beer Brats with Fries

Old Photo Friday: School Boy Brian

WHO: Bunkeyfee (Brian Keith Lee)......say it real fast and you'll get it.
WHAT: School days
WHERE: Newark, DE
WHEN: 1969 - 1970 (Brian looks to be about 10)

I just love these old school photos......Brian all dressed up in a suit and tie. What a cutie pie!

Enjoy!
Stacy

Recipe of the Week: Stuffed Artichokes

Is there anything more heavenly in this entire world than artichokes? The Globe Artichoke is actually a thistle, originating in southern Europe and in the Mediterranean.

The edible portion of the buds consists primarily of the fleshy lower portions of leaves and the base, known as the "heart"; the mass of immature florets in the center of the bud is called the "choke". These are inedible in older larger flowers. In France, artichokes are very popular deep fried. In Italy, artichoke hearts in oil are enjoyed. In Spain, the more tender younger and smaller artichokes are used in paella.

At Rebecca Lane – we like them steamed with salt and pepper and served with a bit of mayonnaise to dip the leaves and heart in. Recently, I have seen more and more recipes for stuffed artichokes. I found a few I liked and took parts from each.

Enjoy!

Stacy

Stuffed Artichokes
Serves 4

Ingredients:

4 large spring artichokes
4 cups fresh bread crumbs (come on people…..get some good bread and pulse it in the food processor)
2 cloves of garlic, minced
4 Tbs. Italian flat leaf parsley, chopped fine
½ cup fresh finely grated Romano or Parmesan cheese ( I also like the 3-4 cheese blends)

Zest from 1 lemon

1/4 cup lightly toasted pine nuts

salt and pepper
4 Tbs. extra virgin olive oil

4 Tbs. Mayonnaise or clarified butter (melted), optional

Directions:

1. Trim the artichokes. Cut the top off about 1/4 to 1/3 of the way down, so that you can see into the fuzzy "choke" in the middle. Trim the tops of the outer leaves with scissors to take off those nasty thorns.
2. Rinse each under cold water and try to stretch out the leaves, gently prying them open but be careful not to tear them off! With a soup spoon, carve out the fuzzy choke in the middle.
3. Mix the bread crumbs, garlic, parsley, cheese, lemon zest and pine nuts together in a small bowl. Season each artichoke with salt and pepper.
4. Holding the artichoke over the bowl, fill the choke and then stuff as much into each leaf as you can. Push the stuffing down into the choke and over the outer leaves.
5. Place the artichokes in a pot (I prefer a steamer basket) with water just touching their little bottoms. Drizzle the artichokes evenly with olive oil. Cover the pot, bring the water to a boil and then turn it down to medium and cook for 45 minutes to one hour. I know my artichokes are done when I tug on the leaves and they come off fairly easily. Serve hot with mayonnaise or butter (or nothing at all). These are also good cooked and stored and eaten cold the next day.
   

Image courtesy of Google Images

5 Years!

Five years ago, I worked up enough courage to ask a boy out....a simple invitation to have a beer with a classmate and myself.

I had met Brian in March 2004 while taking the series 6/63 securities class. He was our instructor and he caught my eye. A few months went by.....I failed one of the tests and decided I should probably take the class over again. It was a Friday afternoon in June.

That early evening in Portland was amazing. The sun was out and we sat by the Willamette River and before we knew it, Jen had left us and it was just Brian and I.

It was an instant connection......we both loved reading Bill Bryson, watching baseball.....accepted each others faults and weaknesses and the idea that the other person was up for an adventure of a lifetime.
We've had our ups and downs - but through it all...I have loved deeper, laughed harder and smiled wider than at any other time in my life.

I thank the universe every single day.

I love you!

Stacy

Tualatin River National Wildlife Refuge

Brian and I kicked around the west side on Saturday. We made a quick trip to the Beaverton market (post later in the week). Our weather was perfect and I wanted to stay away from the madness that is known as Rose Festival.
I still wanted to get out and about and take a nature walk so we decided to check out the Tualatin River National Wildlife Refuge.
The Refuge was established as an urban refuge to provide wetland, riparian, and upland habitats for a variety of migratory birds, threatened and endangered species, fish, other resident wildlife, and for the enjoyment of people. The refuge is now home to nearly 200 species of birds, over 50 species of mammals, 25 species of reptiles and amphibians, and a wide variety of insects, fish, and plants.
It was a 3 mile walk....flat....through high grass and groves of oak trees that hugged the Tualatin River and Chicken Creek. We heard the sounds of at least a dozen different birds and one large bullfrog while marveling at the amazing views of Mt. Hood (sorry, babe.....the mountain pictures didn't come out).

Enjoy!

Stacy

Menu Plan Monday - Welcome June

Welcome June! It's so hard to believe that 2009 is almost half over. I am really looking forward to cooking for more than one person this week. Chick comes home from her trip on Tuesday night so some good home cooking is in order.

Enjoy!
Stacy

Monday: Chicken Fried Steak with Garlic Mashed Potatoes and Ruth's Chris Creamed Spinach (last day home alone)
Tuesday: Grilled Hamburger (I've got some in the freezer leftover from Memorial Day). Chick's flight arrives at 7PM!
Wednesday: Chili Rubbed Tilapia with Mango Salsa with green beans
Thursday: Lemon Chicken with Green Olives and Jasmine Rice

First Rose 2009

First rose at Rebecca Lane - May 31, 2009

We lost our yellow rose this past winter...too cold and too much snow - but the pink one is doing really well. It produced its first bud about three weeks ago and bloomed this weekend.

Old Photo Friday: Wyoming

WHO: Stacy and Pop
WHAT: Vacation to Cody, Wyoming
WHERE: At the home of Toby and Donna Dahl (they built this cabin from scratch)
WHEN: Late August 1977. I remember the T-shirt I was wearing....it says "Girl's Lib" on it and I think this was the summer I was to go into the 3rd grade - which would make me 8.

We took trips through Yellowstone National Park to Cody, Wyoming quite a few times while I was growing up. Sometimes we had traveling companions - my uncle Larry, Pop's best friend Crowe - one year my friend, Leslie Hamlin came with us.

It was an easy drive from Springfield, OR and we had friends who lived just outside the East Entrance between the park and Cody. I remember this trip because it was when Elvis Presley died (August 16, 1977).

Enjoy!
Stacy

Recipe of the Week: Mediterranean Quinoa Salad

Have you been reading about Quinoa (KEEN-Wah)? Do you know what it is? Do you know how healthy it is?

A species of goosefoot – Quinoa is a pale ivory supergrain grown primarily for its edible seeds. It's been used in South America for 5,000 years and was called the "Mother Grain" by the Incas. It is closely related to species such as beets, spinach and tumbleweeds. A good source of complete protein - rich in iron, Vitamin E and potassium. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous.

I found this Mediterranean salad recipe with feta cheese, kalamata olives and fresh herbs. You could easily make this a side dish by adding grilled fish or chicken.

Enjoy!
Stacy

Mediterranean Quinoa Salad

Ingredients:
• 3-4 cups water or vegetable broth (I also like to use white wine for enhanced flavor)
• 1 1/2 cups quinoa, uncooked (look for it at Trader Joe's or Whole Foods)
• 1/4 cup apple cider vinegar (you may use any flavor you prefer)
• 3 cloves garlic, minced (I like to grate mine)
• juice from one lemon
• 3 tbsp olive oil
• 1/2 cup kalamata olives, chopped
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh cilantro, chopped
• 1 red onion, diced
• 1 cup cherry tomatoes, sliced in half
• salt and pepper to taste
• 1 cup crumbled feta cheese (look for specialty feta with sun-dried tomatoes)

Directions:

1. In a medium-large saucepan, cook the quinoa in vegetable broth, water or wine according to package directions. Allow to cool.
2. In a small bowl, whisk together the vinegar, lemon juice, garlic, and olive oil.
3. Gently toss the quinoa together with the remaining ingredients, except feta. Pour the olive oil mixture over the quinoa.
4. Add more salt and pepper to taste and gently stir in the feta cheese.

Image courtesy of Google Images

Memorial Day Weekend

Brian and I had a very busy Memorial Day Weekend.

I arrived in Seattle on Saturday and we headed down California Avenue to Circa Neighborhood Grill and Alehouse. Since they were still serving brunch at noon on Saturday - I opted for a Circa Burger....yummy! This place is pretty small - but it's got that cozy neighborhood feeling that Brian and I love. Since he had already eaten, I think we will head back here pretty soon and check out more of the menu (and ales).
Saturday afternoon - I decorated our Memorial Day table and Brian got out the grill.
We had our first BBQ on our new patio.

Our menu:
Boneless NY Strip
Baked Potato
Grilled Asparagus with Roasted Garlic Aoli

Our weather has been absolutely amazing. I don't even want to say anything about it for fear I might jinx us!

On Sunday we took a walk to Lincoln Park. It's so wonderful that this place is less than a mile from our front door.
Lincoln Park was called Fauntleroy Park until 1922, when the city bought it. The popularity of the name Fauntleroy in this area springs from the passions of Lieutenant George Davidson, who was taking soundings off the bluff in 1857. Davidson had temporarily left his fiance, Ellinor Fauntleroy, back in Illinois. Lincoln Park is the oldest and one of the larger Seattle City parks with more than one mile of direct beach access.
Sunday afternoon we had a BBQ at the Seymour's. It's always so nice to hang out with them and enjoy their relaxing, quiet back garden.

We had quite the feast! Our menu:
Cedar Plank Salmon (Geoff, you did an awesome job)
Yves Veggie Dogs
Ann Lee's baked bean (slow cooked all day long in crockpot). Great job, Brian!
Potato salad
Roasted cherry tomatoes with gorgonzola cheese (loved it, Sonja)
Grilled Asparagus with Roasted Garlic Aoli (so good we had to have it again)

It was a wonderful celebration of friends, family and fun!

Enjoy!
Stacy

Menu Plan Monday: Still Home Alone

I am still cooking for one this week - but I am really cooking for two. Whatever I make I'll pack up and take for my lunch the next day. Cook it once, eat it twice. Simple!

This week I'll be having a few of my all time favorites and some of them I have added a healthier spin. Check out my menu and others at Laura's site.

Enjoy!
Stacy

Monday: Happy Memorial Day (train home to PDX)
Tuesday: Taco Tuesday! Homemade beef tacos with all the fixings
Wednesday: Healthier Tuna Casserole (Last Week's ROTW)
Thursday: Butterfly Shrimp with Sweet Potato Fries (thanks, Kalyn for the recipe) and Creamy Lo-Fat Cole Slaw
Friday: Brian's Spaghetti (If Brian drives to PDX on Friday). If not, perhaps leftovers?
Saturday: Beaverton Farmer's Market (perhaps we can get some ideas for dinner)

Old Photo Friday: Best Friends

I had this picture blown up and framed a few years ago for my Pop's birthday. Lifelong friends are something very special and this friendship was one of the best around.

Enjoy!
Stacy

WHO: My Pop and his best friend, Lowell Crowe
WHAT: Cub Scouts (Boy Scouts) - dressed up for a meeting
WHERE: Eugene, OR - I think that might be the front of the house on Hilyard St. (next door to Crowe) where my Pop lived as a boy.
WHEN: Both boys look to be about 7 or 8 (I think Crowe is a year older than my Pop) so I'll say 1951-52.

Recipe of the Week: Healthier Tuna Casserole

With Chick away for the next 13 days - I am cooking some of my all-time favorite recipes. As a kid, my Pop made the best tuna casserole.

This recipe is very close to his traditional casserole, but I’ve taken out some of the fat and calories. By using multi-grain pasta – you add fiber and extra protein without altering the taste.

Enjoy!

Stacy

TUNA CASSEROLE

Makes 8 servings

12 ounces multi-grain pasta,

2 cups frozen green peas, thawed (Pop always uses canned S & W Petite Peas)

2 (10 3/4-ounce) cans of reduced-fat, reduced-sodium cream of mushroom soup

1/2 cup fat-free milk (you can use low fat or 2 %)

12 ounces tuna, packed in water, drained and flaked (I prefer all white meat)

½ cup sliced almonds

3 slices light wheat bread (please make your own breadcrumbs - my Grandma Cavey would be proud)

1 tablespoon light butter

Cooking spray

1. Preheat oven to 350 degrees. Lightly coat a 9x13 baking dish with cooking spray.

2. Cook penne according to package directions. Drain and rinse cooked pasta with cool water.

3. In same pot you cooked the pasta - combine penne, peas, soup, milk, tuna and almonds. Transfer pasta mixture into the baking dish.

4. Use a food processor to mix the bread into fine crumbs. In a small bowl, combine the breadcrumbs and light butter. Sprinkle the breadcrumb mixture evenly over the casserole.

5. Bake covered at 350 degrees for about 20 minutes. Take foil off and cook for an additional 10 minutes, or until bubbly.

Per serving: 308 calories, 4.1 fat grams, 271mg sodium, 22 protein grams, 5 fiber grams, 35 carb grams, 23mg cholesterol

Adapted from an About.com recipe.

West Seattle Farmer's Market/"Flayvors" of Washington Contest

Brian and I checked out the West Seattle Farmer's Market on Sunday.

Operating since 1999, this market features over 35 Washington State farmers and small food processors each week and is open year round.

I actually had an ulterior motive.....

I am writing a recipe and entering this contest. Since my entry has to be a 2 minute video - I decided to film my 10 second lead-in at the market. More on the contest later.It's a beautiful market and one that Brian and I plan on exploring more as the growing/harvest seasons continues.

Enjoy!
Stacy

View from the train

Sunset over the Puget Sound - from Amtrak Cascades
Steilacoom, WA
May 15th 2009

New Patio - Part Two

The patio is finished and the flowers are planted. We had a very busy weekend in West Seattle.

Brian has done an amazing job! I honestly did not think that it would turn out so cute and so inviting.
We officially christened the patio last Saturday evening as the sun was fading in the western sky.
Bravo, Brian!

Enjoy!
Stacy

Menu Plan Monday: Home Alone

Chick and her friend, Nan leave for NYC and their cruise to the Caribbean mid week - which means I am cooking for one at Rebecca Lane (for about 14 days).

I really enjoy cooking all my favorites (otherwise know was things Chick wouldn't eat if it were the last day on earth). Let's see what yummies I can whip up for one.

Remember to check out Laura's site for more menu planning ideas.

Monday: BBQ'd Chicken and salad (quick and easy....Chick finishes packing)
Tuesday: Bon Voyage Dinner with Sandra out by PDX Airport (perhaps this place...great Happy Hour)
Wednesday: Wilipa Bay Fried Oysters, Uncle Roy Potatoes and Creamed Corn (yes, life is good)
Thursday: Cook's night off - My Favorite Taco Del Mar
Friday: BBQ'd Rib Eye, Baked Potato and Cesar Salad

Enjoy!
Stacy

Old Photo Friday: Lou and Ev's Family Dinner

WHO: Stacy, Sandra, Rosemary, Pop and Steve
WHAT: Sunday dinner at Lou and Ev's
WHERE: Eugene, OR
WHEN: Spring 1987 (I think this was taken just before I graduated from high school)

It's amazing sometimes when you look at old pictures and can remember the exact moment a picture was taken...the smells, the feelings....what you were thinking.

This picture sticks in my mind because I remember this night as if it were yesterday. We drove out to W. 11th in Eugene on a Sunday night and had an amazing dinner at Lou and Ev's. I don't think this place exists anymore - but they made great fried chicken and it was always crowded.

Look at that sour face of mine.....you wanna know why? I had forgotten to set up the VCR before we left the house - which meant that I was going to miss 21 Jump Street with the young, hot Johnny Depp. Boy was I upset....I sulked all the way there and all the way home. Teenage angst!

Enjoy!
Stacy