Shameless self promotion today.
Go on by my gallery and take a look at the super affordable fine art photography and abstract paintings.
Shameless self promotion today.
Go on by my gallery and take a look at the super affordable fine art photography and abstract paintings.
Traveling is one of our favorite things to do. Getting free of the office during the school year, is challenging so we’ve become experts at the weekend away.
(click on the pics to embigen)
The last few years we’ve driven up to Seattle, but our first love is taking the train. This was THE way to go when the boys were little.
Sure it has its quirks, this trip there was an hour-long delay as they cleaned up an accident further on up the tracks. Let me just say this; if this delay had happened on I-5 we would have just sat there, our bladders filling and annoyance levels rising.
On the train, they offered us free snacks and let us off the train to stretch our legs at the station where we stopped. I bought a half bottle of wine at the bistro car to go with my free snacks and took a short nap. Yes driving is cheaper and faster, but it’s no fun…at all.
We stay at The Monaco Seattle It’s a really great hotel for families, and people traveling with pets. It’s situated right in the middle of downtown, near Pike Place Market with easy walking to everything of note.
Speaking of Pike Place Market, no trip would be complete with out breakfast at The Athenian Inn. The historic (and Hollywood famous) eatery has the best breakfast in Seattle. Go early and grab a booth upstairs.
We would recommend the blueberry short stack, crab cake eggs Benedict and, corned beef hash. Order a side of Uli’s sausage. Oh, and the coffee is served in a proper diner style, mug!
Our next stop is the EMP or Experience Music Project, or as we’ve dubbed it “The Rock & Roll Museum”. Walk over to Westlake Center and take the escalator up to the third floor and buy a round-trip ticket on the monorail. Again, a giant favorite when the boys were little.
It’s a seriously cool place, with entire wings dedicated to the careers of Nirvana (take a gander at Kurt Cobain’s canned meat collection, LOL!) and Jimi Hendricks, the history of the electric guitar and, lots of interactive areas.
There’s also exhibits about Battle Star Galactica and Avatar. Again, loads of stuff to play with.
(As for whether I’m a Cylon or not… I’ll never tell!)
The newest exhibit is called “Can’t Look Away: The Lure of the Horror Film”
It replaces the Science Fiction Hall of Fame wing of the EMP, a fact that I was bummed about at first, but then I got to see Guillermo del Toro’s sketch book, and Edward Scissorhands… um, hands!
It’s marked outside the entrance of the exhibit it’s PG-13 and that’s the truth, there were several little kids that were demanding to be taken out.
For my big kids (14 & 16) this was their favorite spot.
No trip to Seattle for us would be satisfactory unless we had dinner at The Brooklyn Steakhouse. A perfect steak with all the awesome sides and a glass of red wine; maybe a plate of oysters to start, YUM! We look forward to it all year!
The last place I love to go is DeLaurenti. It’s an Italian specialty grocery at Pike Street Market. I always stock up on my favorite Italian sweets a pantry goods!
So, that’s our weekend away in Seattle! I hope you enjoyed my city guide, I’ll feature more Weekends Away throughout the year.
Tilipa is the wonder fish. It’s not a very strong flavor, unlike salmon, and holds up to all kinds of preparation. My favorite is just your basic fry-up with a little lemon. Perfect!
Tilapia With Saffron and Lemon
4 fresh Tilapia fillets
2 tablespoons Olive Oil
2 tablespoon Butter (divided: 1 tbsp for cooking, the other for the sauce)
Salt and Pepper
1 cup all-purpose Flour
1 Lemon (Zested and Juiced)
1 pinch of Saffron
Heat the Olive Oil and Butter in a large saute pan over medium high heat. Once the butter is melted, turn the heat down to medium.
Pat the Tilapia fillets dry with a paper towel. Sprinkle with a little Salt and Pepper and dredge them in the flour. Knock off as much flour as you can, you don’t want a thick coating.
Saute the fillets in the Butter and Olive Oil for about 3-4 minutes a side, or until golden brown. Place on a warmed plate while you make the sauce.
For the sauce:
To the pan drippings add the other tablespoon of Butter, the Zest and Juice of the Lemon, and a pinch of Saffron. Whisk until combined, cook until slightly thickened. Pour over the fish to serve.
My son is finally old enough to play in a place where I can have a vodka and tonic! Having teenagers is awesome!
I recently read about this amazing site that lets you write a letter to yourself and you’ll revive it up to 10 years in the future. It’s called FutureMe.Org.
It’s a fascinating idea for people who are going through a hard time, or accomplishing a milestone. Remembering what it was like to be in that moment, with fondness or chagrin is a great way to gain perspective.
What shall I send to my future self?
It’s another lazy day meal. You notice a pattern forming don’t you?
Sausage and Veggie Bake
Preheat oven to 400 degrees.
2 Packages Adel’s Chicken and Apple Sausage
1 large Sweet Onion
1 lb Baby Potatoes
1 lb Butternut Squash (cubed)
1 head Garlic (peeled, See Video!)
2-3 stems Fresh Rosemary, (chopped)
1/4 cup Garlic Olive Oil
Salt and Pepper
Toss all the ingredients in a roasting pan or sheet tray. Toss everything with the olive oil and season with salt and pepper. Bake in the oven for 30-40 minutes, or until the potatoes and squash are cooked throughout and tender.
Serve with a baguette and green salad.
New Orleans
Steps at the Leaning Tower of Pisa
New York City
San Giulio, Italy
I’ve got the travel bug badly! *sigh*
Photos courtesy of Pinterest
This summer we all took off for the beach and visited the Oregon Coast Aquarium. My favorite has always been the jellyfish tanks; I love how they just serenely blob around.
Panini style grilled sandwiches elevate the humble grilled cheese of our childhood lunches to a meal fit for a weeknight.
Tools: Grill pan or stove top griddle, two clean bricks, aluminum foil.
That’s right you’ll need two bricks to make this sandwich. If you have the space to store a panini maker then that’s great, I don’t so, I use bricks to weight the sandwiches and make them really, really flat and crispy! Also, I payed $4 for mine.
Turkey & Pesto Panini Sandwiches (Makes 4)
1 lb Sliced Turkey
8 Slices Provolone Cheese
1/2 cup Prepared or Homemade Pesto
8 Slices Fresh Tomato
1/2 cup Melted Butter
8 Slices Sourdough Bread
Heat the griddle over medium heat, and wrap your bricks in foil.
Spread the Pesto on the bread then layer the Cheese, Turkey, and Tomato.
Brush the butter on the outside of the sandwich and lay it on the griddle. Set the brick on top of the sandwich and cook for 3-5 minutes. Flip the sandwich over and replace the brick and cool for another 2-3 minutes or until it’s golden and crunchy.
Variations are endless: Ham and Cheddar, Basil, Tomato & Mozzarella, Apples and Brie…I’m hungry now.
Yea it’s scarf weather at last! Have a look at this cool video, learn a new way to bundle up for those cool days.
Thanks to Wendy’s Look Book.com
I’m off to practice a few of those right now!
Kathleen Rear 