Monday, October 20, 2014

Rome Part 1

Well here I am trying to figure out how to choose only a few pictures out of the 1 million that I have taken. Impossible. So I will have to break them up into sections. It's a lot of pictures but not all...I'll spare you.
 It has been 1 week since we have been back and I am STILL super jet lagged. I am going to sleep around 9 and have this lingering nausea and upset stomach. Don't worry, I looked it up and it's common :) 
Anyways, let's start with Roma. Rome was my favorite city! Last time I went to Rome it was only for a weekend and absolutely loved it so I knew it would be even better coming back. It had the best food, the Romans were the most friendly and the city is absolutely beautiful with all the hustle and bustle. I just about died with love seeing the Roman women riding their adorable bicycles to work dressed to the nine weaving through cars, some even chatting on their cell phone and/or smoking their cigarettes. In fact, Italy is trying to pass a new law that bicycle riders would no longer be able to talk on their mobiles or smoke while riding because it's "dangerous." haha! In my opinion, you can't take that away from just can't!
I already can't wait to go back
 Our room
 Spanish Steps...under construction like so many things were

 Piazza Navona...our favorite piazza/fountain to visit at night since the Trevi was also under construction (completely covered and drained)
 Brian always got the hazelnut and I always got pistachio
 Tiber River...we loved strolling along the river
 View from the Vatican Museum
 Vatican Museum
 Vatican Museum
 Vatican's just as important to look at the floor as it is the ceilings and walls (everywhere, not just the vatican)
 Vatican Museum
 Espresso Break

  Castel Sant'Angelo
 View from the castle

 To be continued...

Wednesday, August 6, 2014

Classic Lasagna

Well after reading the title I'm sure it's no shocker that I made lasagna. It was my first go at it and turned out pretty dang good! Once again I referred to my Giada book. So far she hasn't disappointed! And I'm so glad it didn't disappoint because lasagna is a lot of work!! Especially if you don't already have all your sauces pre-made which unfortunately for me I didn't. So all the prep time before cooking took about 3 1/2 hours.  

  • 2 tbsp vegetable oil
  • 15 dry lasagna noodles, I used the whole package from Barilla
  • 3 tbsp extra-virgin olive oil
  • 1 lb beef ground beef
  • 1 lb ground pork (the recipe doesn't call for pork but I had to use it up)
  • 1 tsp pepper, plus more to taste
  • 2 1/2 cups béchamel sauce (recipe below)
  • 1 1/2 cups marinara sauce (recipe below)
  • 1 1/2 lbs whole-milk ricotta cheese
  • 3 large eggs
  • 2 tbsp butter
  • 3 cups shredded mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese
 Béchamel Sauce:
  • 5 tbsp butter
  • 1/2 cup all purpose flour
  • 4 cups warm whole milk
  • 1/2 tsp salt, plus more to taste
  • pinch of freshly ground pepper, plus more to taste
  • pinch of ground nutmeg, plus more to taste
In a 2 qt. saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Gradually add the warm milk, whisking constantly to prevent any lumps from forming. Simmer over medium heat, whisking constantly, until the sauce is thick, smooth, and creamy, about 10 minutes (do not allow the sauce to boil). Remove from the heat and stir 1/2 tsp of salt, pepper, and nutmeg to taste. (The sauce can be made up to 3 days ahead. Cool, then cover and refrigerate.)

Marinara Sauce
  • 1/2 cup extra-virgin olive oil
  • 2 small onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1/2 tsp sea salt, plus more to taste
  • 1/2 tsp freshly ground pepper, plus more to taste
  • 2 32 ounce cans crushed tomatoes (san marzano is the best!)
  • 2 dried bay leaves
  In a large pot, heat the oil over a medium high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots and 1/2 tsp each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer until the sauce thickens, about an hour. Remove from heat and season with salt and pepper. (This sauce can be made 1 day ahead. Cool, then cover and refrigerate.)

Ok! On to the fun part!

Bring a large pot of salted water to a boil. Add the vegetable oil to help prevent the noodles from sticking. Cook the lasagna until almost al dente, about 6 minutes (this will prevent the noodles from becoming mushy in the lasagna). Drain, then rinse the noodles under cold water to stop the cooking and help remove any excess starch. Cover lightly with a damp towel to prevent the pasta from drying out. Set aside.

In a large saute pan, heat the olive oil over a medium high flame. Add the meat and 1/2 tsp of each salt and pepper and saute until the meat is fully cooked, breaking up any large clumps. Remove from heat, drain any excess fat and let cool completely. 

Position the rack in the center of the oven and preheat to 375 degrees F.

In a medium bowl, mix the béchamel and marinara sauces to blend. Season the sauce with more salt and pepper to taste.

In another medium bowl, mix the ricotta, eggs, and 1/2 tsp each of salt and pepper to blend. Set aside. Spread the butter over a 13x9 inch baking dish. Spoon 1/3 of the béchamel-marinara sauce over the bottom of the dish. Arrange 5 lasagna noodles atop the sauce, overlapping slightly and covering the bottom of the dish completely. Spread the ricotta mixture evenly on top of the noodles. Arrange 5 more lasagna noodles, then top with the ground beef. Spoon more of the béchamel-marinara sauce over it then sprinkle mozzarella cheese on top. Repeat until finished. Sprinkle the parmesan cheese on top. (This lasagna can be made 1 day ahead. Cover tightly with plastic wrap and refrigerate. Uncover before baking). 

Bake lasagna until heated through and the top is bubbling, about 45 minutes.  

 We enjoyed our lasagna and wine outside

 This last picture I just had to share because I found it so funny/cute. This is Brian zealously picking berries hoping that I would make him a berry pie. Well, I caved and made him one.

Monday, August 4, 2014

Over the Weekend

This weekend was filled with relaxing, eating, cooking and enjoying the sunshine. We went into Seattle, ate lunch at a favorite spot then walked to find some coffee. The coffee spot just happened to be a few blocks away from a tiny little opening to lake union. We sat, people watched, drank our coffee and watched the blue angels fly above. I couldn't have asked for a more relaxing afternoon. I also spent about 3 hours preparing a lasagna for Sunday...but I'll write about that in a separate post.

 I love the colorful doors! Across the street from the Little Water Cantina where we like to eat.

 That couple on their boards popped open a bottle of champagne and just hung out there. Brilliant.
We also visited the car museum in Tacoma on a whim. Super cool!!! I would definitely go back several times just to ooh and aaah.

Wednesday, July 30, 2014

Visitor & Fettuccini

Last week my brother came to visit! Unfortunately it was the only week this whole summer that we have had thunderstorms. Go figure. All well, we kept busy doing inside stuff and I made him fettuccini alfredo. Brian had actually been requesting it for some time and I kept procrastinating but since we had a special guest I thought it was the perfect time. Before now I had never made alfredo sauce and didn't know how much work I had to put in. I couldn't believe it was so easy! For this recipe I relied on my Giada book.

  • 18 ounces fettuccini
  • 2 1/2 cups heavy cream
  • 1/2 cup fresh lemon juice
  • 12 tbsp butter (I used less)
  • 2 cups grated parmesan
  • pinch ground nutmeg
  • salt & pepper
  • Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally
  • Add the sauce to the pasta. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce. Add the nutmeg, salt, and pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

 We went to the casino...he lost and I broke even

 Hiding from my camera

 First fender bender...check.

 Ian and I had to partake in some Scottish beer at a Scottish pub

 And eat some good food

Ian's bratty face

Friday, July 18, 2014


Brian and I took a little road trip and headed east for a few days. The weather was hot, the towns were VERY small and all there was to do was relax, eat, drink, read and enjoy the scenery. Just what we needed. Some tidbits...

Wednesday, July 9, 2014

Roasted Salmon with Green Herbs

Up here in Washington we are pretty spoiled when it comes to seafood. Last year I discovered copper river salmon. You can't go anywhere for 4 weeks without seeing signs in grocery stores, restaurants, etc. that say "Copper River Salmon Is Here!" I've never seen anything like it! So I figured this is something I need to try. What can be so great about this salmon?? Salmon is salmon. Oh no. It was so good that Brian and I practically binged on all the salmon we could get our hands on for 3 weeks straight. So here I am craving salmon and copper river salmon is not available, so I guess I'll "settle" for the other stuff. :) This recipe is from Ina Garten who I really haven't tried many recipes from so I was very happy it turned out great. 

  • 1 (2-2.5 pound) skinless salmon fillet (I happened to have 3 small fillets w/ skin)
  • Kosher salt & freshly ground pepper
  • 1/4 cup good olive oil
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 cup minced scallions, white & green parts (4 scallions)
  • 1/2 cup minced fresh dill
  • 1/2 cup minced fresh parsley
  • 1/4 cup dry white wine
  • Lemon wedges, for serving
  • Preheat the oven to 425 degrees
  • Place the salmon in a roasting dish and season it generously with salt & pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
  • In a small bowl, stir together the scallions, dill and parsley. Scatter the herb mixture over the salmon, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish. 
  • Roast the salmon for 10-12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. Cover the dish lightly with aluminum foil and allow to rest for 10 minutes. 
  • Serve with lemon wedges
 Sorry for the horrible picture quality...every time I actually remember to take a picture it happens to be in the awful kitchen lighting when it's dark outside.

Tuesday, June 24, 2014


Here are a few pictures that I have accumulated over the past month or so...

Spent some time in nature at the cabin in Chelan
Painted our front door red!
Wine tasting? Sure!
My 10 year old girl dreams came true...Brian made me a flower bracelet. Truth be told, I never learned how to make them and was a bit embarrassed that Brian whipped this one up in a matter of 5 minutes
 Saw Yann Tiersen play

 To celebrate my birthday we went on a dinner cruise in Seattle. Probably the youngest people on that whole boat and it was a little cheesy but you know what? We had a blast