Are these the dog days of summer? The phrase Dog Days or "the dog days of summer", refers to the hottest, most sultry days of summer. Here in the Pacific Northwest, those typically fall between early July and early September. Enjoy your dog days this week! Stay cool!
He made some of the most successful comedy films of the 1980s and 1990s, including National Lampoon's Vacation, Ferris Bueller's Day Off (which he wrote in 2 days over a July 4th holiday), Weird Science, The Breakfast Club, Some Kind of Wonderful, Sixteen Candles, Pretty In Pink, Planes, Trains and Automobiles and Home Alone.
Known as the "Brat Pack" – a term coined in a 1985 New York magazine feature on the then-rising Hughes and the cast of his coming-of-age comedies – the writer-director-producer's stable of fresh-faced performers included such now-household names as Sean Penn, Steve Carell, Macaulay Culkin, Matthew Broderick, Jon Cryer, Charlie Sheen, Rob Lowe, Molly Ringwald, John Cusack, Emilio Estevez, Andrew McCarthy, Anthony Michael Hall and Ally Sheedy, among others.
I own many of his movies and to this day The Breakfast Club is one of my all time favorites. His interpretation of the 80's teen shaped my adolescence. Rest in peace.
WHO: My Mom, Jennifer WHAT: Opening night - South Eugene High School Play "The Music Man" WHERE: Grandma Virginia and Grandpa Ralph's home; Eugene, OR (on Hilyard Street) WHEN: I think my Mom was a high school senior - so my guess is 1962/63
Do you potluck? A few weeks ago, Brian and I were invited to a big summer soiree. I cringed when the invite said.....potluck or bring your favorite dish. How can anyone have just one?
The word "potluck" is commonly believed to have come from English origin. The earliest written citation is from 1592: "That that pure sanguine complexion of yours may never be famisht with pot lucke," Thomas Nashe. As this shows, the original meaning was "food given away to guests", probably derived from "whatever food one is lucky enough to find in the pot".
The most common usage was within inns, taverns, and staging posts in the United Kingdom from the 16th century onwards. A wealthy traveller might ask what the hosteller had to offer to eat, and be told 'chicken', or 'beef' etc., and choose it. The poorer traveller might have to do with 'pot luck', a stew of whatever was left over from the fare of the last few days or weeks. Having usually been boiled many times over, it was safe enough, and often tasty, though its nutritional value was often low. Accompanied by starchy foods like bread or potatoes, however, the traveller might go to bed well satisfied.
I hope that everyone at Paul and Christine's were well satisfied with this salad.
Enjoy!
Stacy
Artichoke and Olive Pasta Salad
Adapted from the Spice House
Serves 10
Ingredients:
2 pounds dried pasta, tri-color rotini or bowties
1 can (10-12 count) artichoke hearts
1 jar green olives, sliced
1 can sliced black olives
1/2 large red onion, diced
1 carton cherry tomatoes, halved (I like the grape variety)
1/2 cup Dijon mustard
1/4 cup balsamic vinegar
juice of half a lemon
1 Heaping Tablespoon Italian seasoning
1/2 to 1 cup olive oil - I whisked well and added more oil to taste; however I don't think 1 cup
1 cup Parmesan cheese, grated
freshly ground black pepper and salt, to taste
Directions:
1. In a large pot of salted boiling water, drizzle 1 tablespoon olive oil. Slowly add contents of boxes of pasta, and cook per box instructions.
2. While pasta is cooking, prepare the rest of the salad. Drain liquid from the artichoke hearts and green and black olives. Place the vegetables in a large stainless steel, or glass, bowl. Dice the onions and add to bowl. Cut cherry tomatoes in half and add to bowl. Toss all ingredients in the bowl. Set aside.
3. To make the dressing, in a small bowl, combine the mustard, vinegar and lemon juice. Add the Italian seasoning and black pepper, and stir. Drizzle the olive oil in slowly, while vigorously whisking to incorporate it into the mixture. Set aside.
4. Drain the pasta and run under cold water to stop cooking. Drain well! Once cooled, add pasta to the bowl of vegetables and mix. Add the dressing to the salad and mix thoroughly. Taste and adjust salt and pepper. Lastly, toss in Parmesan cheese and mix. Refrigerate until ready to serve. Let salad come to room temperature before serving.
Brian and I had a quiet weekend in West Seattle. I was in Eugene last weekend so I was really missing Sammy and our West Seattle digs.
When Brian asked me what I wanted to do on Saturday - my first response was..."nothing".Sammy agreed and spent most of Saturday sleeping in his favorite chair!
Man, has it been hot. Saturday was the beginning of the cool down (if you want to call near 90 cool). Our best bet was the leave the house early and on foot....with plenty of water.
We walked about 5 miles through the eclectic neighborhoods near Alki and up to California Avenue (via the Beveridge Place) to home.
The Cupola at the Kenney (about a block from home)
We spent the afternoon on the patio with the Mariner's game on the radio.
Is it just me or is summer going by too quickly!? Here in the Pacific NW, we only get two maybe three months of summer-like weather so we cherish every minute of it. This past week we had temps in the 100's. Whew!
I, for one realize that I have not been spending enough time in my Adirondack chair - so this week (weather permitting) I am going to grill a bunch and enjoy my backyard.
WHO:Brian WHAT: Hiking in the Washington Cascades WHERE:Mt. Dickerman- Granite Falls, WA(8.5 miles round trip with a 3800 ft elevation gain) WHEN: 1999
Brian was supposed to go hiking this week with good friend, Geoff - but the weather was too hot. Perhaps after the cool down. Their plans reminded me of this beautiful shot.
Summer just isn't summer without a great grilled hamburger - but why not change things up a bit. This alternative is health and looks really yummy - plus it's easy to make.
Ingredients: 1 teaspoon canola oil 1 small yellow onion, finely chopped 2 cloves garlic, minced 1 1/2 teaspoons cumin 1 teaspoon ground chipotle pepper (or other ground chili, to taste) 3/4 cup canned black beans, rinsed and drained 2 slices firm whole-wheat bread, torn into small pieces 2 tablespoons tomato paste 3/4 pound 85 percent lean ground beef 2 tablespoons chopped fresh cilantro 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 whole-grain hamburger buns
Directions: 1. Preheat a grill to medium-high or preheat a broiler.
2. Heat the oil in a small non-stick skillet over medium heat. Add onions and saute until just softened, about 3 minutes. Add the garlic, cumin and chipotle and saute until fragrant, about 1 minute longer. Transfer to a dish to cool.
3. Meanwhile, in a medium bowl, combine the beans, bread and tomato paste. Use a potato masher or fork to mash the mixture into a rough paste. Add the ground beef, cilantro, salt, pepper and the reserved onion mixture. Mix thoroughly, then shape into four 3/4-inch thick patties.
4. Grill the burgers on a well-oiled rack, or broil them until they register 160 F on an instant-read thermometer and there is no trace of pink inside, about 5 minutes per side. Meanwhile, toast the buns on the edge of the grill or in a toaster.
Recipe courtesy of the Associated Press Images from Google Images
Brian was in Portland over the weekend. I got home from the Relay for Life Saturday afternoon....exhausted so I promised him a fun day on Sunday.Whenever I ask Brian what he wants to do in Portland on a sunny Sunday - his first response is always the waterfront.It was an active weekend.......annual beer festival and some sort of maritime event along the marina. Lots of wooden boats - which were fun to look at.We toured a Sternwheel Steamer operated and maintained by the Oregon Maritime Museum. The Steamer Portland was built in 1947, is 219 feet long and is docked on the Willamette River at the foot of Pine Street all year round (although they are planning on taking her out for a few spins later this year). The maritime museum was very informational and had a lot of very knowledgeable volunteers. It was an interesting experience.
We even managed to wrap up the afternoon by finding a bit of shade on a patio - with a glass of chardonnay. Highs for Sunday were in the upper 90's.Enjoy! Stacy
Sandra and I participated in the Eugene/Springfield Relay for Life last Friday in Eugene, OR.
Nan Cross in her $1,000 Club T-Shirt. Way to go Nan!
This was my third year participating and my first year on the decorating committee. We didn't do much, but I think the Hawaiian idea was festive and put everyone in the spirit.Sandra and Phyllis - Friends That Care team
Man...was it HOT!
Fancy Luminaria - lit at dusk to remember those who have passed
It was great to see so many friends and family. Celebrate - Remember - Fight Back!
Phyllis and Daphne - Cancer Survivors!
Each year we honor survivors in bold purple shirts.
Summer sure is going by fast. I can already see that the days are getting shorter and the sun is setting earlier than just a month ago. Time really flies.
This week's menu is perfect for those of us who want to spend more time outside and less time in the kitchen - but still put a great meal on the table.
Remember.....food prep is key. I like to prep right when I walk in the door after work and then everything is ready to go after my 2.5 mile walk.
Today I am missing my boys.....Brian and Sammy (not necessarily in that order) and West Seattle. I won't be traveling to Seattle this weekend (although I will see Brian later on today in Portland).
Moon Garden Art in front bed
Brian's had most of this week off and when I call him in the afternoons, he's sitting in the secret garden (in my Adirondack chair) listening to the birdies and watching the clouds float by. I'll have to picture it in my mind until I return on the 31st.
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.
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.
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).
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).
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.
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!
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.
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.
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).
Are these the dog days of summer? The phrase Dog Days or "the dog days of summer", refers to the hottest, most sultry days of summer. Here in the Pacific Northwest, those typically fall between early July and early September. Enjoy your dog days this week! Stay cool!
