{home sweet home}

We're home. What a wonderful feeling to "feel at home". Sure, we still have boxes (which I strategically edited from the following photos), but we're home.

I mentioned that as soon as I found my camera, I would give you all a little view into our new place. Well, I found my camera yesterday...perfect timing for the game actually. So, this morning I got to clicking. Though not all of the rooms are fully shown, I think you'll get the idea of where we reside. Now, by "idea"...I'm not referring to the same "idea" that I blogged about yesterday. I'm just meaning that you'll be able to piece together the place in which we call home.

The top left corner photo is of our back yard area. Yard? Hmm...not so much, but it serves it's purpose. This photo is actually old. I have flowers back there now, and a funky new mat.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The enterance. Yes...I still have work to do! The room you see in the back is our guest room. But, do you remember the photos of the boxes I took a few days ago? Currently those fill the guest room. Gotta get moving! Here is the first floor, guest bathroom.

On the middle floor is our living room and kitchen.

You've already seen some pics of the kitchen, but here it is again.The powder room on the middle floor is a perfect place to display my turtles (from my meme)!Upstairs is our bedroom...

Our bathroom...And our sitting room...or TV room rather...

Hopefully you get the idea of our place through these photos. I still have much to do, little things to get, and pictures to hang, but the place is coming along and feels like home! I'll post more pics as I get more done. I dearly wish we could have ALL of you over, but until then, hopefully this gives you an idea!



Much love from Seattle!

{buy me some peanuts and crackerjacks}

Is cracker jacks one word or two? Crackerjacks. Cracker jacks. Hmm. I guess I could look it up before I post this...but, I'm too lazy at the moment...and I feel like you get the idea of where I'm going with my title. Where might that be? TO A SEATTLE MARINERS GAME, of course. Anthony and I went to our first pro-game together tonight! What a blast! Now, the Mariners...bless their hearts...they were terrible, but it doesn't matter. We had such a fun time. The weather was perfect, the crowd fun (all 30,000 of us). They weren't too wild, but the stadium was full of patriotic Canadians, so all in all the crowd was quite cheery...and perhaps a bit tipsy.

{hotdogs}

This will probably be one of the ONLY times I post something like this...but, it's appropriate as my husband and I just went to our first pro-baseball game together.

Living in Seattle has been so much fun! We definitely have decided to take advantage of all of the various activities this city has to offer...and therefore, we went to a Mariners game tonight. Hey, they may not be doing the best, but gotta support the team!

So...what do you have to have when venturing to the ball park? Hotdogs!

Now, I'm not a huge fan of hotdogs...but they are a "must" in my opinion when portraying the "perfect ball-park image".  So... I took a couple of bites and went with it.



Next time you're at a game (be it a pro-game, or a friendly competition at the park) enjoy your favorite food and drink...and most of all HAVE FUN!



(for a variety of hotdog recipes, click here!  not that just slapping it on the grill and adding your fave condiments isn't perfect enough for a hot summer's day!)

{japanese cucumber salad}

When the heat of summer is intense, the only thing I truly crave are light salads and fresh veggies. This Japanese Cucumber Salad does just the trick!

I serve cucumbers for dinner, about 3 times a week. And sometimes more. We love them. But, sometimes, it's nice to break of the flavor a bit. As my husband loves most any and all Japanese food, this is the perfect summer treat.

INGREDIANTS:

* 2 medium Cucumbers...or 1 large English Cucumber (Which I prefer) *1/4 C rice vinegar *1 t sugar *1/4 t salt *2 Tbl Sesame seeds toasted (see below)

*Peel cucumbers in half lengthwise; scrape seeds out with a spoon. Cut into thin-thin slices (with sharp knife or food processor). Place in a double layer of paper towels and squeeze out any excess moisture.

*Combine vinegar, sugar, and salt. Stir till dissolved. Add cucumbers and sesame seeds. Toss well to combine!

_____________

To toast Sesame Seeds:

Put them in a dry skillet on low. Stir seeds constantly till golden. (About 2 minutes.)

MOST OF ALL ENJOY!

(**recipe and photo courtesy Foodnetwork.com)

{the sun is shining in seattle!}

Saturday. What a wonderful day. The sun is shining, the birds chirping, and it's on its way to being a hot day. Now, I'm not too fond of "too hot" days (and I have a feeling this day will be too hot), but I'm fond of the sun...for my flowers at least!

The lovely weather has made us want to venture outside. My dear husband is taking care of the "lawn" bestowed upon us. Renting. Oh the joys of renting...and "sharing" lawn responsibilities. Hmm. Not what we expected. It understandable to take care of that which is ours...in our "back yard"...but the street side? Hmm. Interesting. It appears we are the only ones concerned with the unruly "grass"...oh, let's just say it: WEEDS. So, we picked up a weedeater today and we are working on taming it. Did I say, we? Hmm. Not so much. I'm obviously posting this right now. The credit goes to my dear husband.

I'm focused on my lovely flowers. Above is my little herb garden. They are SO happy for the sun today! And directly below are some outside flowers I have in our back "area". These were a house warming gift from Scott and Willow Maurice. Dear, dear friends! Aren't they lovely?! The colours make my heart happy. And they look lovely our patio. Or concrete slab, as it would be.

And the last little picture is of my hydrangeas. I love these. Confession time. I tend to name my plants. The first person who ever knew this about me was my dear roommate, Kimberly. She and I are kindred-spirits because she names (or at least named) her plants too. Oh, the days of university. The second person, Krystal Bingham. How I loved living with her! Either way, the truth is out, let me introduce you to Grace. She's lovely and fits perfectly on our coffee table. Soon she'll have to move outside, but I'm enjoying her indoors for now.

Enjoy this beautiful weekend!

{our kitchen}

Anthony and I have yet to take any real photos of our new place...This is in part because, I'd be the only one to even think of it. Why the pics? Well...to share with you all of course! This seems like it would be an easy feat, but alas, I can't find my camera. (shh.) I managed to take a couple of pics with my phone and only took some of the kitchen. So, for now, here are a few of our kitchen.

I was supposed to get to the boxes today as I mentioned earlier...honestly, I made it through two. AND, I didn't even empty them. I was so excited by the memories inside, that I just went through the material, and packed it nicely back up. Hmm. Not the point. But, I'm happy. And ultimately, still lacking a camera. SO...I'll be posting more pics soon, but here's our kitchen for now!

{i am back. finally. and moved!}

To all my dear friends, I'm sorry for the longest delay ever!

Anthony and I finally got moved from Alaska and are now happily figuring out our new city, Seattle. What a change! We are still surrounded by some boxes but have managed to pretend we're on our way to organization by filling up our guest room with these daunting, never ending square annoyances. I'm going to post pictures (tomorrow I hope!!) so that you all can see our new place. You can at least see our home in progress! Since one of my favorite places of a home is the kitchen (as I believe most of you know by now) I at least wanted to get you started with a couple of pictures of our new space. The others will have to wait, as I still am searching frantically for my camera. These were taken with my less than perfect phone. Hmm.

Though I'm sick of the un-packing, I have managed to procrastinate (yes...I'm brilliant at it) by starting a little herb garden and coming up with new recipes! Hey - I have a new kitchen...gotta break it in with my favorite activity!

 

The quiche is half eaten, yes. So the picture isn't perfect...or is it? I always tend to think that something is better if people want to eat it, not just look at it. For those who like to make food, this is what I did:



CRUST:



3C flour 1C butter 1 Egg 1T vinager 5-6T cold water



Mix cold butter and flour till crumbles (with pastry blender or by hand), Mix egg, water and vinager and then add to flour and butter. (I like to add just 5 TBL of water, but then once mixed add a last TBL if I feel it needs it. Cut in half. This crust recipe is great becuase you can re-roll, freeze, whatever and it's still perfect. I just used one half, and froze the other. Roll out and use fingers to "ruffle" the edges of the crust.  FILLING:



4 eggs** 2 C half & half** 1 1/2 C Swiss Cheese 1/2 - 3/4 Cup parmasan cheese 1/2 C white onion 1/2 C green onion 6 bacon slices (crispy) 6-8 asparagus stalks (based on preference) Tbl fresh rosemary (chopped) Tbl Pepper Dash of Salt



*Crisp bacon as desired (pan or oven) *Cut the asparagus into bite-size pieces, leaving the tips in tack. Blanche. Set aside. *Chop onions. *Combine eggs (beat), half & half, Pepper, Salt and Rosemary (or other favorite herb).  *In bottom of crust put in swiss cheese, chopped onions, crispy bacon and blanched asparagus (NOT the tips though). Pour the mixture over the items in the crust. Sprinkle parmasan cheese over top of mixture, covering well. In the center, make a circle with some of the asparagus tips.  *Cook for about 65 minutes on 350 degrees (let rest 10 minutes) and enjoy!  ** The original recipe called for 3 eggs and 1 1/2 C of half & half, and NO asparagus or Rosemary. When I added the new ingrediants, I had to adjust the filling. The original could work, but I wanted to fill up my pie. And...I added Rosemary cause I love the smell of it. **Some recipes call for a quiche to be cooked at 375 degrees, but I personally like the lower temperature for longer...as it's more moist. Either one will be successful!



TILL TOMORROW!

{a NEW start}

Well, I've started a new blog. It's funny really. I love writing, and therefore have found a love for blogging...but, for those of you who faithfully follow my other blog, you will note that I fail to be consistant (primarily because I've been without internet, but that's besides the point). Don't get me wrong. I have much to say...but, though I love the other blog - it's purpose is for things revolving around the kitchen. And, though most of one's life revolves around the kitchen, I wanted to be able to express more day-to-day things with my friends, family and anyone who was just bored and looking for something to read.

THEREFORE, I commenced this new blog. I really do see life as an adventure. The adventure can be seen in the season or more simply in one tiny moment of a larger season.

What season am I in? Good question. It's a season of "new" and dare I say change. I'm a new wife, in a new city, starting (hopefully soon) a new job, looking for a new church, while finding parking on a new street. (Which might not seem that big of deal, but in Seattle...parking is a whole "thing" in and of itself.) Shall I go on? I'm decorating a new home and cooking in a new kitchen...I believe the point is taken.

I'm not complaining...it's all quite fun and yes, adventurous. So, to connect this crazy life with you, this blog has been started. Yes, I have facebook, myspace and even plain old email, and now this!

What am I facing today?

Exactly! So...on with the task at hand.

à la prochaine! (Till next time!)

{memorial weekend}

{raw flavor}

We are getting ready to move. In doing so, I'm cleaning out our cupboards! Last night I made a very simple pasta and cheese dish with a bit of protein, but wanted to add a fresh flavor to the night. What better way then fresh tomatoes and fennel! It added depth and an exotic flavor to our simple meal. I learned this salad from my favorite chef, Ina Garten. Though...as usual, I made it fit "me". Hers was much more elaborate with beautiful heirloom tomatoes (which I prefer as well), varying in different sizes and colors (red, green and yellow). I just wanted to use what I had on hand, and it worked wonderfully! Anyone could create this great raw salad.

Ingrediants:   *1 1/2 lbs Tomatoes (I used only 3 on the vine tomatoes, because there was just two of us, but adjust according to your family) *1 small Fennel bulb *2 Tbl Olive Oil *2 Tbl Lemon juice *1 Tbl Apple Cider Vinegar *Pinch of Salt *Pinch of Pepper

Cut the tomatoes into slices. Cut the top part of the fennel and set aside keeping some of the fennel fronds from garnishing. Cut the fennel bulb in half and remove the core, then slice thinly. Sprinkle over the tomatoes.

In a seperate small bowl combine: Olive Oil, Vinegar, Lemon juice, salt and pepper. Wisk till blenned. Pour directly over tomatoes and fennel. Garnish with a bit of the fennel fronds.

Let sit - the flavors taste great as they combine all together. This is a great simple side salad that would compliment most dishes. Raw salads are my favorite for the summer season. I do love lettuce, but sometimes it's just nice to have the clean flavor of raw vegetables. This dressing could be used on a variety of things!

Enjoy.

{jammie-jam}

One of my favorite dinner time meals is "breakfast"! I love breakfast for dinner. Actually, I like breakfast for dinner more than I like breakfast for breakfast. So, last night we had the works: hash browns, eggs, (bacon for the husband), toast, orange juice...and homemade strawberry jam. Delicious!  Today I was able to enjoy the jam again for breakfast!  And it's still just as good.   I love having strawberries on hand. I prefer them fresh and will even freeze them for future use, but if fresh aren't available frozen are great too. Anyway, what to do with all the strawberries? Make jam! What I love about this recipe, is that it's so easy. If you want to go through the hassle of canning, then go for it. I enjoy it every once in awhile...but, if you just want a great, quick homemade jam recipe - try this!

*2 Pints Strawberries

*1 Cup Sugar

*1 small lemon (juice and zest)

Before beginning, place a small glass plate in the freezer.

In a small saucepan add the zest of the entire lemon, the juice and 1 cup sugar. Heat on low heat for about 10 minutes (till sugar is dessolved). Meanwhile, cut strawberries in half (or quarters if large). Once sugar is dissolved, add strawberries. Cook on low for about 20 minutes and the juices of the strawberries release. To tell if it's done, take the plate from the freezer and spoon a bit of the sauce onto the plate. Run your finger through the sauce. If it stays separated, then it's done! Place in a sealable glass container or sturdy Tupperware. Refrigerate or use while warm.

I actually mash the strawberries with a hand masher just before they're almost cooked. I still want some pieces, but don't want it too chunky. BUT - that's just my preference...do what you like!

This recipe doesn't use fruit pectin, but the lemon does a great job of gelling up the mixture. I learned a variation of this recipe from one of my favorite chefs, but she called for 2 cups sugar. It was way to sweet for me - but, if that's what you prefer...by all means.

This jam is great on toast, but would also be delicious on angel food cake or even crepes! Enjoy!

{perfect roast chicken or potatoes or chicken or potatoes. you decide!}

The recipe I'm about to show you is one of my favorites! It is a perfect roast chicken...every time, but I warn you...as soon as you taste this, all you'll want are the potatoes! Forgive the pictures...I took them as an after-thought, and already untied the chicken and cut into to it (you can see the slit).

I first learned this recipe on a show featuring French Chef, Jean-George Vongerichten. I've followed his recipe exactly in the past, but since then have added some things of my own, while still keeping the integrity of the recipe.

*6 tablespoons unsalted butter *6 tablespoons grapeseed oil (USE this, as opposed to Olive Oil cause it's a higher smoke point!) *2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces *1 whole (2 1/2-to-3-pound) chicken, wings removed *Coarse salt and freshly ground black pepper *4 sprigs fresh rosemary *4 sprigs fresh thyme *1 head garlic, halved crosswise   Directions Preheat oven to 450 degrees. Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides. Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, about 20 minutes more. Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.  

** I actually just place all the oil in the bottom of the pan, but either way - it works well! Make sure the butter goes on the chicken though and potatoes. If you have a larger chicken, just adjust cooking time (maybe 25 minutes on each side), but keep the same technique. I always add sage, as I like the flavor with it. AND have added a small lemon inside, as well - but that's up to you!

It's so good! I can't even tell you. The potatoes are AMAZING. I wish there was a way to put in more in the pan. But, as close to a single layer is best! I love to serve it with steamed broccoli (or another favorite veggie), and a nice bibb lettuce salad. ENJOY!

{angelic}

Friends that I grew up with can attest to the fact that EVERY birthday I requested Angel Food Cake. It is by far my most preferred cake...and I dare say my favorite dessert (though creme brulee runs in at a tight second). Just last week I celebrated my birthday, and in a few weeks I'll be with my mom and she promised me my beloved cake! yummy!

As coincidence would have it, Martha Stewart featured Angel Food Cakes on her show today. I couldn't resist showing you these gorgeous cakes. The recipes are included! Just click on the picture!

{alaskan goodness}

Crab. mmm. My husband and I have been talking about having a "crab feast" for weeks. Alaskan King Crab is amazing up here! We decided that due to the "shy" quantity restaurants offer at an extraordinary price, we should just purchase some at our favorite local market (New Sagaya) and prepare the feast right in the comfort of our home. I must admit I was quite timid about the idea at first. I have NO experience cooking crab (or should I say 'had' no experience). But, we heard of a great sale going on of King Crab Legs yesterday and so jumped at the chance - no going back now!

Let me tell you...there is nothing easier! My goodness, the meal was amazing! I wish I would have taken a picture of our whole plate - filled with a baked potato (and all the fixings), a red onion and tomato green salad, roasted zucchini w/ yellow and orange bell peppers and of course the crab. Yummy.

If you ever get the opportunity - try it! You (and your loved ones) won't regret it! I searched for a good recipe...and came across Emeril's Drunken Crab Legs . The recipe took me off guard at first, but I'd recommend it to anyone now! I've never cooked with beer in the past, but believe me the crab doesn't even touch it - it just gives a slight flavor and blends amazingly with the garlic and lemon. Kids would even love it! (If you can get them to eat seafood.) The recipe is above and literally it takes 5 minutes to cook.

Make sure you have a big pot with a steamer insert. We used a 12 gallon pot and just cut the legs so they would fit. We then cut down each leg before steaming...this really helped at eating time! Made life so much easier.

One other thing I did was serve clarified butter. You want to make sure to go the extra step and clarify the butter. It's super simple. Take a stick of butter and heat in a small saucepan on low. Stir as it's melting. Once the butter is completely liquified (but not 'cooking') remove the saucepan from the heat. Let it set up. As it does the white milk solids of the butter with sink to the bottom of the pan. Let it sit for long enough for there to be a good separation. Once good, cover a glass bowl with a piece of cheese cloth and poor in. You could even put the cheese cloth over a small strainer and then poor into the bowl like that (for extra protection). You just want to gather the butter oil in the bowl. Clarifying butter is essential in many sauces, including Hollandaise sauce, but is great for dipping lobster, artichoke and of course CRAB.

Have fun creating good food and most of all ENJOY!

{simple side}

I'm always looking for fun, delicious, creative and (usually) healthy sides. There are SO many recipes out there, and I know I'm not the first person to feel this way or try many of these delicious "meal companions". OH and did I mention I like it to be easy most of the time? Well, this side fits the ticket!

I admit that this side isn't for every pallet (as some people -particularly kids- are choosy about the three main items: tomatos, onions, mushrooms), but the flavors are great and the look is truly beautiful and pops next to a savory main dish (such as roast chicken). I first found a similar dish recipe to this, but didn't have all the things they called for, and wanted to add my own spin. I was thrilled with the results (as was my huband).

One thing to remember is that use what YOU have on hand. Don't feel tied down to a specific recipe if you don't have time to do more shopping! For example the orginal recipe called for 1 1/2 lbs of mushrooms (and a mix between three varieties)...I only had a 1/2lb of button. Oh well. It didn't call for onions, but I love onions and didn't have enough mushrooms. It also called for garlic slices...I only had minced. Also, if you don't have white wine, or cooking white wine - or don't prefer to use it, try chicken stock! It's a great comprimise and would taste delicious! Play around with "your" pallet and most of all have fun!  ROASTED TOMATOES WITH GRILLED MUSHROOMS & ONIONS

*2 pints grape or cherry tomatos *1/2 lb to 1 lb button or crimini mushrooms (or a mix) - i used button and only a 1/2 *1 onion (yellow or white) *1/4 C olive oil *1/4 C white wine (cooking white wine is fine - but check sodium content!) *Salt & Pepper (to taste) *1/4 C chopped parsley (flat-leaf is preferrable) *3-4 sprigs of Thyme (if you don't have fresh, use dried - about 1 Tbl...use your judgement) *2 Tbl minced garlic  Oven 425 degrees

Lay tomatos out on a cooking sheet. Sprinkle with olive oil and season with salt and pepper. Roast in oven for 8-10 minutes. Tomatos will begin to burst slightly.

In a large sided skillet, heat olive oil on low. Add garlic. Cook on low (you don't want it to burn!). Brown garlic for about 4 minutes, till golden and "crispy". Remove garlic with a slotted spoon and put aside till later. Turn heat up (med-high). Once oil is nice and hot, add sliced onion and sliced mushrooms. Cook in oil for about 4 minutes (stir occasionally) Add thyme sprigs and season with pepper - to taste- (NO SALT YET - it will affect the cooking/coloring of the mushrooms). Cook for 5 min. Add white wine (or chicken stock) and SALT (to taste) cook till almost evaporated.

Remove thyme sprigs. Place mushrooms and onions in a serving platter, add roasted tomatoes, the browned garlic and parsley. Stir to combine and serve!

{a healthier you}

My husband and I have definitely made strides to be more green. We have consciously made efforts in not only what we purchase, but what we dispose of. One book I really like is Gorgeously Green, by Sophie Uliano. It has great tips on what we can do to protect ourselves and our planet. Sophie was even featured on Oprah (I know...it's Oprah, but still!). She was featured in honor of Earth Day (which is today). Of course there are many ways to "go green", and one quote I love from her is that "there are many shades of green. Which one are you?" Each little thing is helpful. One fabulous tip Sophie has is a recipe for Veggie Spray. This is a great option for those who are not able to buy organic produce! Washing an apple under water won't wash away pesticides. Having tried this spray - I love it. Give it a try on your veggies and fruit...it's a start to a healthier you!

INGREDIENTS ~1 cup water ~1 cup distilled white vinegar ~1 Tbsp. baking soda ~20 drops of grapefruit seed extract

~Combine all ingredients in a large container. Then, transfer to a spray bottle with a pump. Spray mixture on produce, and rinse thoroughly after 5 to 10 minutes.

{in the mood for seafood}

I thought I'd share a couple of fun recipes and since we're in Alaska - I thought I'd focus on seafood. I by no means should get credit for them, cause they have either been around for generations or updated by noted chefs. But, food is food - and should be enjoyed! My husband and I have enjoyed the most amazing sushi and fish in general while here. I've never tasted anything so fresh in my entire life.

Scallops Provencal is Ina Garten's recipe

I love this recipe because 1) I love seafood and french food - so the two mixed are even better! 2) I pretty much adore Ina Garten and consider her one of my top favorite chefs. Her recipes are good, beautiful and surprisingly attainable to replicate. Below is another one from her.

Blini with Smoked Salmon

Grilled Shrimp This simple dish is great!! Rachael Ray is the ultimate "home" cook.  

Halibut in Artichoke and Tomato Broth This is a wonderful recipe by Giada de Laurentiis

Individual Baked Alaska

Now, sure, these aren't actual "alaskan recipes" but they're yummy! And most of all I hope they inspire you in your next cooking venture!