tag:blogger.com,1999:blog-49686098928266793782024-03-05T06:00:38.969-08:00Going OregonicA young couple moves from Nashville, Tennessee to Portland, Oregon. These are their adventures.Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.comBlogger97125tag:blogger.com,1999:blog-4968609892826679378.post-42046270002999090602009-11-06T17:04:00.000-08:002009-11-06T17:53:13.506-08:00Food Friday: Chicken and Phyllo PiePerhaps you remember me venting about my <a href="http://goingoregonic.blogspot.com/2009/10/food-friday-zucchini-herb-casserole.html">oven</a> a couple of weeks ago. Well, I now present you with the recipe that was infamously "in process" when the baking coil decided to explode. Clearly, I have a thing for spinach and phyllo (remember my <a href="http://goingoregonic.blogspot.com/2009/06/food-friday-spanakopitas.html">spanakopitas</a>? Yeah baby.) But I promise you, this recipe is not as labor-intensive, and should only take you about 20 minutes to make.<br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5401161832044915666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeiNhtkthGhfBj9mNMFlYAkAwey2oauaIyKZ55hb-ZscZqTi78pLKOZrltZ8ROS-aPcMjMUmpCNgzFZKCcbmoGYZzIeTwBC1-n1IkXc1sgjXFSKH0N8NB9440lG2_tigvZuzRMO9XT2FK/s320/IMG_2556-500.jpg" /><br /><br />So, here's a look at what happens when an oven coil goes bad:<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5401161823848534018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRWTvayVeIOVTmfMw6n5nbzpJdKjCGjz500Tf9NWKc30FFmy_6Q7k48tBPlGxddNtqEDyPsDhyce7AMwPiTxziKu-Gx1nv-cdAV_BWE097EJFT0dpqY6PBcQ4ecpWLPsLXgHYisXSWygtQ/s320/IMG_2635-500.jpg" /><br /><br />Want a closer look?<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5401161828170462610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitbCth8dhv0p_reXjJ14t-N31l_NpClzRj9RYCABM-uhVCSSAwKuCOF6vGzyJENh1OX08XTWLWw1brc6R8HTKdjRCkUwYoaGWBX8o0TcUcCIVmqwA10Bygsu5VX_61DkMwEJZ5EaUdWKcK/s320/IMG_2634-500.jpg" /><br /><br />Weird right? So anyway, obviously you know me well enough to know that I cannot function properly without a working oven. I mean, really... something weird happened to me during this down time. I suddenly started eating ramen, macaroni & cheese from a box, and frozen Indian meals. Why? I don't know. I mean, I still had a perfectly usable stovetop, and even just here on this blog you can find many, many good & healthy recipes that do not require an oven. It was something psychological, I think. What I'm trying to say is that I fell deep into an ovenless abyss. You may be asking yourself, <em>what about the other oven?</em> Because you know my oven is actually a <strong>double</strong> oven. Well, in fact, during this 3 week period I realized that the baby oven on the left-hand side also had a coil problem and one of them wasn't working. Ugh. So, not only were both the ovens malfunctioning, but the door was broken.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5401161818054858306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfW9wRd5NSrhXBUED_uujjbvbiS6zcuV0voL_pM30IlJVMqID0ieCdMzLJoyDeW42yuNodFs9ekTXcTFTT6yebQIS21svAsXeRKdF7z-cqEnf1iEB6mZqhjACnDa3t0hI6Qj8vop_VSAxn/s320/IMG_2636-500.jpg" /><br /><br />Well, I did some research, and found that even though my oven is about 60 years old, Sears still sells parts for it (yay Kenmore!). So I ordered all the parts, and we set out to fix it last weekend. You see, we had gone apple picking, and I had a big bowl of apples just waiting to be thrown into a pie, and I just absolutely <strong>refuse</strong> to borrow a friend's kitchen and oven for that kind of project. Plus, who wants to share an apple pie? I don't. I need it all to myself, and I'm sure any friend would require some sort of payment measured in slices.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5401161813680920658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimATfjDl0bsKQE-SrwbpKjzkefyNdYzqN6VEhyphenhyphenx7kzgDr8Appki5s_QXsbWLr5lBpXdFGEvlaQWbpbA8kgiLuqeJgEB9dsaHsl1H8iwB51i3Qyjr6eLIZ2QUgRLUSSu05x8o6y0xAoNeK-/s320/IMG_2639-500.jpg" /><br /><br />After about 3 hours of replacing parts, and tinkering around with wires behind the oven, we finally got everything fixed. I have to tell you in case you don't know... Justyn and I are bad-ass do it yourselfers. We have also fixed our own washing machine before, and just last night fixed our own LCD television for only $20! We don't need no stinking repairman, so :P. I have to tell you, it feels great to have a fully functioning oven again. I feel like I've been away from the land of the living for the last few weeks, and now I can <em>breathe</em> again!</p><p><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5401161922290721730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8wTO3RCwh1mcfjBMAKeBIxOtR_B2uc8s2lZbweQxzMjmaQ7OsqLz6PH_LPRJPdtKQzN3Yqcj_7cQZbHUgU_H0s3jgMrOVPh-EMoO8cXxDAJ38ILtxg8fKZWUgiZaNgmC8f777TldEWq8/s320/IMG_2562-500.jpg" /><br /></p><div><strong>Chicken and Phyllo Pie</strong></div><div>adapted from Better Homes & Gardens</div><div></div><div><br />1 medium onion, chopped</div><div>1 clove garlic, minced</div><div>1 tablespoon butter</div><div>3 slightly beaten eggs</div><div>1 10-ounce package frozen chopped spinach, thawed and well drained</div><div>1 cup shredded mozzarella cheese</div><div>2/3 cup milk</div><div>2 tablespoons grated Parmesan cheese</div><div>1/4 teaspoon black pepper</div><div>2 cups chopped cooked chicken (I used leftover chicken I pulled from a rotisserie)</div><div>4 sheets frozen phyllo dough (18 x 14 inch rectangles), thawed</div><div>3 tablespoons butter, melted</div><div></div><div><br />1. In a medium skillet cook onions and garlic in 1 tablespoon hot butter until onion is tender. In a large bowl combine onion mixture, eggs, spinach, mozzarella cheese, milk, Parmesan cheese, and pepper. Stir in chicken; set aside.</div><div></div><div><br />2. Lightly brush 1 sheet of phyllo with some of the melted butter; fold in half crosswise (not lengthwise). Cover remaining phyllo with plastic wrap and a damp kitchen towel to prevent drying. Gently press folded phyllo into a 9-inch pie plate; allow ends to hang over edge. Repeat with remaining sheets of phyllo and remaining butter, staggering pyllo in pie plate sot he bottom and sides are evenly covered.</div><div></div><div><br />3. Spoon chicken filling into phyllo crust. Fold ends of the phyllo toward the center. Bake, uncovered, in a 375 degree oven for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve.</div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-8426341700081103652009-11-04T08:38:00.000-08:002009-11-04T10:09:36.829-08:00Squirrel StakeoutOne of our nice neighbors told us when we moved in that he could see squirrels nesting up in the eves of our house. But we never could hear anything, so we weren't all that worried about it. Plus, squirrels are kind of cute, right? I mean, as long as they're not hurting anything, is it a big problem? <em>These are the the kind of thoughts that make me a bad homeowner. For the record, squirrels are BAD.</em><br /><br />You see, we recently had our entire house insulated (exterior walls, basement band joists, and the attic.) And, I guess when the guys were insulating in the attic, they found major evidence of squirrels living there like pee, droppings, etc. I have to admit, it is pretty gross, but still... what could we do? So we asked our neighbor how they were getting in. We don't have any trees on our property, so that wasn't it. The only other option would be power lines, of which we have three running next to our roof. Then one day, I saw him. Everyone, meet Sherman:<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400291528367331026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGRChKOqlHInWFnjrpaKH16lf3LYlQq_Pj3BIqqlYmXvgaJL__F6bmAe5cQnCv8j6GmFGYGZoxt-BmxINpMsnQL63sH-cz6KlvaJYQj5SVrk1VOqm7zFiigYpBWGWAo-iXNeHsjvdQRAg/s320/IMG_2428-500.jpg" /><br /><br />It was exactly where we suspected he was getting in, and so Justyn came up with a plan of action. He bought some heavy duty, industrial-strength steel grating to cover up the hole they were using to get in. We watched to see when Sherman would leave (after all, we didn't want to trap the little guy in there). This is Justyn on our neighbor's porch, scoping it out:<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400291525186599074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQznbNoJUmYvtQ-UD2pIopOYqdejQoTCrQ2Kv4cBwtaoopH3UkzSanHH0b-ZVBwOfX5msxCQu-4Z3_TWLy765JMUt_uovshcp39mnnZWF1IZT8RW1Z2Rlj2bfvgD8ttfPaTdxhvotetv77/s320/IMG_2426-500.jpg" /><br />Of course, eventually Sherman left to go get food, or scamper on trees, or whatever it is that squirrels do. Justyn promptly installed the steel grating over the hole, and we waited some more. We wanted to make sure it worked, and that when Sherman came back, he couldn't get in. We made ourselves comfortable and even had lunch.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400300867893873522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJrHMBtUylZJaZN5JYREpNVC6deSvBhLGED9Eer_-Q4bEUgqLy3j2lpF2thzB3jzDM-BQT-LbDGvlpEYD7ZMJguVQ9reV1WhiMplZ5ds6X1Jmvtcl1KCuLygQwBdRHB0gUx6kGhrxV7dpL/s320/IMG_2417A-500.jpg" /><br /><br />When Sherman came back, he couldn't get in (of course). I'm no expert in squirrel behavior, but I honestly expected him to just leave once he figured out he couldn't get back in. But <em>no</em>. Sherman then did something very unexpected. He totally freaked out. He grabbed onto the steel mesh and started shaking it violently, and then started scampering around all over the roof. We were still on the lawn watching all of this unfold, and he looked at us from over the edge of the roof, and started<strong> barking </strong>and<strong> whining </strong>at us. Sort of like a dog, yes, but more high-pitched, like a squirrel. I didn't even know squirrels<em> made </em>noise so the whole thing was totally weird. Then, Sherman ran up to the top of the roof ridge and <em>laid down</em>.<br /><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4Y5aeIba71zlzz9EPME15KPVH4eLsVcjWSe6guvbHjW8DGGJU3SjDDAIGPGPtueDmVmMh5VdWSjufhhR9FCjexalGIV-tZW-uun4Whdt5j-sM01rV54VDo6eiXvz6Go2m6X6P243wpGw/s1600-h/IMG_2420-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400291358527018434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4Y5aeIba71zlzz9EPME15KPVH4eLsVcjWSe6guvbHjW8DGGJU3SjDDAIGPGPtueDmVmMh5VdWSjufhhR9FCjexalGIV-tZW-uun4Whdt5j-sM01rV54VDo6eiXvz6Go2m6X6P243wpGw/s320/IMG_2420-500.jpg" /></a> </div><div>Sherman stayed there for hours, and it made me feel like a bad person. All the while, he was chirping and barking and whining. It made me feel so bad, that I started to talk to him in the special voice I usually only reserve for <a href="http://goingoregonic.blogspot.com/2009/09/meet-oliver.html">Oliver</a>. I told Sherman that I was sorry, and that I promised everything would be okay. It was only just beginning to feel like fall, and he would have plenty of time to find other lodging. And, just down the street I had seen a beautiful oak tree with tons of acorns on the ground, and one of our neighbors has a walnut tree from which I was <em>sure</em> he could get some food. When I started talking to him, he just looked at me like this:<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XC51l1UzWnxNWn4DxLTGWikAoxq6_lfdOL4rhOGgnpM8HR4XNIhVuHZgkL5PONkox68vEaUvPOb7ZLOOPij_yQxqo4hz4MkqI477-d9CxpHTyYAc_1gk52LqljNB3ek6w6XonHtlXNBn/s1600-h/IMG_2423-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400291354174312930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XC51l1UzWnxNWn4DxLTGWikAoxq6_lfdOL4rhOGgnpM8HR4XNIhVuHZgkL5PONkox68vEaUvPOb7ZLOOPij_yQxqo4hz4MkqI477-d9CxpHTyYAc_1gk52LqljNB3ek6w6XonHtlXNBn/s320/IMG_2423-500.jpg" /></a></div><div>And by the time I was done, Sherman had turned his back on me. Yes, he was still on the roof ridge, but instead of listening attentively, he shoved his bushy tail in my face. So, I went inside. Every half hour or so, I would check to see what he was doing, and he was always still right there. Every now and then he would go back down to the hole and shake the steel door again, only to return to the roof ridge and keep whining. After several of hours of this, we started to wonder if maybe there were more squirrels inside. We did some research on the internet, and found that some squirrels live in nests of 3, 4, 5, sometimes 6 in one place. It was the only explanation I could come up with for why Sherman would freak out like that, so I pleaded to Justyn to please remove the steel, and to try and find another way. I didn't want dead squirrel babies on my conscience. No sir.</div><div></div><div><br />So I did some more internet research, and after a couple of days I found a pretty cool idea. They said to get some 2-foot long pieces of plastic tubing, slice it open lengthwise, and thread the power line through the tubing. This way, when the squirrels try to run down the power line to your house, they will land on the tubing and just roll off. Kind of mean? Yes. Funny? Also yes. Justyn was very excited about this idea, and rushed right out to buy some plastic tubes:<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcaSAnid3GgmsqlIUVQT2eMIUWkwoFhfi-_Tm0nSEtXhUA7nU4TXnapvWZkfdbM3-6-3jeSjrjeLr-B_lOfXz1NBcEvnQEE2VVbWjwLxGVAedjqg8eDVwsWffTqgSzPKI0iZ5zohXsK9n/s1600-h/IMG_2434-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400291346631019650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcaSAnid3GgmsqlIUVQT2eMIUWkwoFhfi-_Tm0nSEtXhUA7nU4TXnapvWZkfdbM3-6-3jeSjrjeLr-B_lOfXz1NBcEvnQEE2VVbWjwLxGVAedjqg8eDVwsWffTqgSzPKI0iZ5zohXsK9n/s320/IMG_2434-500.jpg" /></a> </div><div>You can see him getting in the mood. He was definitely in "battle-mode". (Obviously, he didn't have the special feelings for Sherman that I did.) So, we followed the directions and ended up with this:<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5tHlvPf6OZiqkeq8tLBJyt2pmZQc-ZPwPqy2Ypoi0ohjM5r2SrcGVIV-eqzKQYLLmwshwE0yM9BLq8gEHP-7N6djZcY0hjxwTLwS9UmCyxe58Bvm-ZPOmwjSeRjWSUkGi8iFpyFbgGP5/s1600-h/IMG_2688-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400291343604751858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5tHlvPf6OZiqkeq8tLBJyt2pmZQc-ZPwPqy2Ypoi0ohjM5r2SrcGVIV-eqzKQYLLmwshwE0yM9BLq8gEHP-7N6djZcY0hjxwTLwS9UmCyxe58Bvm-ZPOmwjSeRjWSUkGi8iFpyFbgGP5/s320/IMG_2688-500.jpg" /></a> </div><div>Kind of hard to see, but you get the idea. We put them on all three of the power lines providing access to our house, and didn't see Sherman for quite a while. We also stuffed a paper towel into the hole he was using, just to see if he was still getting in (if the paper towel was moved to the side, we'd know it wasn't working). After a few days of the paper towel remaining in tact, we saw Sherman hanging out on our power line just outside of the tubing, eating a walnut.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA8vqk5g3YXdRpa7PbEaF0ZIZALQItVv4qJcpJlhq00ni3DvnDe-_C-TlSKjtOtC8XvGfBl9teA5tJg7vsP4ge9gN4480Qg9o5Yi2SCvnbYNPmiWv0veokKClZM2mVs0duzOsnXR68bie/s1600-h/IMG_2430-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5400291340621964562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA8vqk5g3YXdRpa7PbEaF0ZIZALQItVv4qJcpJlhq00ni3DvnDe-_C-TlSKjtOtC8XvGfBl9teA5tJg7vsP4ge9gN4480Qg9o5Yi2SCvnbYNPmiWv0veokKClZM2mVs0duzOsnXR68bie/s320/IMG_2430-500.jpg" /></a> </div><div>No sign of him since. I don't know if it was the tubing that actually worked, or if we scared him so badly with the steel grating that he decided to leave on his own. Either way, we're squirrel-free!</div><div></div><div><br />I'm not sure if it was the most humane thing to do, but at least we didn't trap any squirrel babies in the attic. To me, that's a success.</div><div></div></div></div></div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com3tag:blogger.com,1999:blog-4968609892826679378.post-79345244725512990892009-10-23T08:00:00.000-07:002009-10-23T08:00:03.175-07:00Food Friday: Zucchini Herb CasseroleI'm hoping it's been a sufficient amount of time since my <a href="http://goingoregonic.blogspot.com/2009/09/food-friday-chocolate-zucchini-bread.html">last</a> zucchini recipe, because I have another one for you. I'm also hoping I have redeemed myself with my <a href="http://goingoregonic.blogspot.com/2009/10/food-friday-bacon-cheddar-monkey-bread.html">last</a> <a href="http://goingoregonic.blogspot.com/2009/10/food-friday-white-chili.html">two</a> recipes and you trust me, once again, to tell you about delicious food.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljVdGqcTT-YCpZoF_OF3YxFZso7Zx-eQ_gYaJ_fqTMtvp8hTJkrWuwMxZ24ZDYJcyifo7ffyy-l7Yt3fvNRcPNJ4hgSaHIFtuNf7BRjcazfNnD1__FgFIq-BC5Cx8upLNcCn0b2rUjM5l/s1600-h/IMG_2190-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5395593589861156274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljVdGqcTT-YCpZoF_OF3YxFZso7Zx-eQ_gYaJ_fqTMtvp8hTJkrWuwMxZ24ZDYJcyifo7ffyy-l7Yt3fvNRcPNJ4hgSaHIFtuNf7BRjcazfNnD1__FgFIq-BC5Cx8upLNcCn0b2rUjM5l/s320/IMG_2190-500.jpg" /></a><br />In other news, my oven is broken, and has been for about 2 weeks. Remember how excited I was when I got my <a href="http://goingoregonic.blogspot.com/2009/04/moving-in.html">cool vintage oven</a>? And how I said it was really cheap? Well, when I bought it, the guy told me that the coils sometimes went out on those older ones, which was fine... I figured I could replace it when the time came and then promptly removed that conversation from my memory. About 2 months ago, I had something in the oven and went to remove it when I discovered that the oven door didn't want to open all the way. I was able to open the door about halfway, which was sufficient at that time, but made a mental note to take a look at it when it wasn't 350 degrees. Then I promptly removed that mental note from my memory until the next time I tried to take something out of the oven. The thing is, that the door opened okay when it wasn't hot (which is why I kept forgetting until it was time to take something out). Then one time when I got really frustrated at the door not opening, I tried to force it open and the whole door just <em>came off.</em> And it was <strong>hot</strong>. It was not good.<br /><br />Anyway, around the same time, I noticed that part of the bottom coil was brighter red than the rest when it got hot. I found this curious, but it did not trigger the memory of the conversation I had with the guy about bad coils, so I ignored it. Until one day, about 2 weeks ago, when I was preheating the oven and was about halfway through preparing dinner. I had my back to the oven when I suddenly heard this sizzling, sparking sound. I turned around, and sure enough, sparks and flames were shooting up from the bottom coil in the spot I had previously noticed. And I have to tell you, that was a real bummer because dinner was too far prepared to stop. Luckily some friends who live closeby came through and let me use their oven in exchange for feeding them.<br /><br />So it's been two weeks while we took the door apart, figured out what parts we needed, and ordered them. It really sucks, and is totally cramping my culinary mojo. I know there are plenty of things I could be cooking without using the oven, but for some reason I just can't get my head around it. The biggest bummer of all is that it's going to cost almost as much to fix it as I paid for it. Which, sounds bad, but considering I didn't pay much for it to begin with, I guess it's still okay. And, it's still cheaper than the $2200 oven that I would have to buy if I were to spring for a new one.<br /><br />Okay. So anyway, this is a warm and tasty dish, and is loaded with good things like veggies, rice, and cheese. I found it to be a satisfying main course, but you could have it as a side, too, if you're a meat-eater. Or, you can mix in cooked chicken or shrimp and cook it in a larger dish if that's how you roll. Next time, I think I might add corn or some bell peppers for more flavor. I suggest opting for brown rice instead of white if you have time. If not, white is okay.<br /><br /><strong>Zucchini Herb Casserole</strong><br />1/2 cup uncooked long grain white rice<br />1/2 cup water<br />2 tbsp olive oil<br />1 1/2 pounds zucchini, cubed<br />1 cup sliced green onions<br />3 cloves garlic, minced<br />1 tsp salt<br />1 teaspoon basil<br />1 teaspoon sweet paprika<br />1 teaspoon dried oregano<br />1 1/2 cups seeded, chopped tomatoes<br />2 cups grated sharp cheddar cheese, divided<br /><br />1. Combine the rice and water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until tender, about 20 minutes.<br />2. Preheat oven to 350 degrees. Lightly grease a shallow 1 1/2 quart casserole dish.<br />3. Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic for 5 minutes, or until tender. Season with salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.<br />4. Bake uncovered 20 minutes, or until cheese is melted and bubbly.Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-85627490123550519712009-10-19T16:30:00.000-07:002009-10-19T17:26:55.580-07:00Facing My Fears (one of them)I have a water phobia. Not <em>any</em> water, only <em>moving</em> water. I used to <strong>love</strong> water as a child. We always had a swimming pool, and I spent many, many hours in it. The phobia started when I was about 10 years old, with a near-drowning incident in the resort pool at <a href="http://disneyworld.disney.go.com/">Disneyworld</a>. This was followed by a series of events including, but not limited to:<br /><br />-A 4th of July outing on the family boat to watch the fireworks in downtown Nashville. All the other boats leaving created extremely treacherous waters and high waves in the river, which overtook our small boat and nearly capsized us. Everyone and everything flew out of the boat, flooded the motor, and we were stuck in the middle of the river with the <a href="http://www.generaljackson.com/site/">General Jackson </a>coming right at us.<br /><br />-A guided rafting trip down the <a href="http://en.wikipedia.org/wiki/Toccoa/Ocoee_River">Ocoee River</a>, in which my boyfriend at the time and my father were both ejected and carried downstream through the rapids while I was stuck on the boat wondering what happened to them because I couldn't see them anymore.<br /><br />It's a pretty awful phobia to have, and in the past has really cramped the fun factor in my life. I have often sat things out because of it when I probably would have had fun. But I think drowning is probably one of the absolute worst ways to die, and usually that's just not worth the risk. In fact, my phobia is so bad that I don't even like to put my face under the stream in the shower. I'm a face-splasher.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCal3z7ebc2gzEXk-YlO848Z5MpiJpuoW6x9ufq3gDVxliNxCYSH6bNVQC1nPkWXONVPCGxFB1goKgboovMix3LYvEWvQSW4HJmxi7s-eoutQBr8k-SD_aM3zs3MY5F5rcT-z28kLSWglw/s1600-h/IMG_2279-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394460856285564514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCal3z7ebc2gzEXk-YlO848Z5MpiJpuoW6x9ufq3gDVxliNxCYSH6bNVQC1nPkWXONVPCGxFB1goKgboovMix3LYvEWvQSW4HJmxi7s-eoutQBr8k-SD_aM3zs3MY5F5rcT-z28kLSWglw/s320/IMG_2279-500.jpg" /></a><br />So you can see where my head was at when a friend of mine suggested going whitewater rafting a couple of months ago. I tried to politely put off making a decision, hoping she would get the hint and stop asking. But oh, no. She pushed me, and I tried to make light of it, saying something like, "Yeah, I don't know... I have a water thing." This tactic did not work, and when she got wind of the fact that Justyn used to be a professional whitewater raft guide (meaning they could save $ on the trip), it was all over for me. So, I took it like a champ and decided I would go. After all, as long as Justyn was there, everything would be fine, right? Plus, Justyn <strong>loves</strong> the water, and rivers in particular. He wants me to love water,too, so isn't it my wifely duty to try and overcome my fear?<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjMIFCeH5X8dUjc-um1EP4kjWcsu6nSjBdyc0yYqMC3FscQJeUptQG2vfT8awZ4Qp7s5nemICfVrDfSkefolyyLIyqk-NZA92unOZtkTtgPEEQg0MeYTvFxEdh-eLhyNGFBm8yES57QBI/s1600-h/Rafting5-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394460850311481634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjMIFCeH5X8dUjc-um1EP4kjWcsu6nSjBdyc0yYqMC3FscQJeUptQG2vfT8awZ4Qp7s5nemICfVrDfSkefolyyLIyqk-NZA92unOZtkTtgPEEQg0MeYTvFxEdh-eLhyNGFBm8yES57QBI/s320/Rafting5-500.jpg" /></a></div><div></div><div><br />This is me and one of my boat companions. I might look happy here, but I'm not. I'm very, very scared. We were waiting for our shuttle to get back so we could launch the boat, and I decided that while I was waiting I better go pee, because I sure as hell wasn't going to be getting in the water to do it. On my way back from the bathroom, I passed the little guide station and saw this:<br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEhzZSz2f7I9EgKroRJ78rCLsnm5u_E8mhz8i1JvOCiR85icJIWWNbPUoRH8uynvwKx1ApzvB3G4Wl7AFr0BbvyCnjaJ4kktCLy0CMPSwo8WAeD-MZMXaVxwGAPKcvMerHizHa9DFiEpf/s1600-h/IMG_2280-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394460553314803618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikEhzZSz2f7I9EgKroRJ78rCLsnm5u_E8mhz8i1JvOCiR85icJIWWNbPUoRH8uynvwKx1ApzvB3G4Wl7AFr0BbvyCnjaJ4kktCLy0CMPSwo8WAeD-MZMXaVxwGAPKcvMerHizHa9DFiEpf/s320/IMG_2280-500.jpg" /></a> </div><div>There were a couple of things about this sign that bothered me. The first was, "Life jackets increase your survival time." I could see where they were going with it, but there was something not right about the phrase "survival time" entering into my brain at that moment. The second was the Mark Twain quote. I mean, honestly? The river might have secrets, but I don't want to know what they are, nor do I want the river whispering them to me. That's just freaky. You can see how irrational I was, at the time. I had already cried in the car on the way to the put-in, and this was <strong>not</strong> helping. At all.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tYljR4x_V4yVUBI2W22tBz9VakuYCuGozgHik8X9M4lSqBsviugVR_Z5d1439-LVTMf6-kCXuXvPEwyBHfVzQe6hOBXgVQEParUy9uSOQKWP8s-DA1-g1fw2YhuJLyoZ1USS2Y_BmQy3/s1600-h/IMG_2277-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394460539868682482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2tYljR4x_V4yVUBI2W22tBz9VakuYCuGozgHik8X9M4lSqBsviugVR_Z5d1439-LVTMf6-kCXuXvPEwyBHfVzQe6hOBXgVQEParUy9uSOQKWP8s-DA1-g1fw2YhuJLyoZ1USS2Y_BmQy3/s320/IMG_2277-500.jpg" /></a> </div><div>These were some other people getting safety instructions from their guide. It sounded very informative from what I could tell. Our guide? Our guide was my husband. Which, in some ways was awesome, and in some ways was not awesome. I mean, I <em>know</em> him. I know he'll break a rule every chance he gets. I know that he hasn't guided a whitewater raft in over 7 years. I know that he takes off his shoes every night and leaves them in the living room until they are all packed underneath the coffee table and he can't find any of them. I mean, does he <em>really</em> know what he's doing?<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcEQxTkO9sBnr4spO87JZfGFOwFeVOznyYCbEmu1KMcLzirvrIjXFZsGjdPqRGPywnd8ZnSiItIizH-yUaO1odRackoXSWQNKMJo02csmSzJHY-P5qKfsA2hQJpNfSjHyrR314GM0L9H0/s1600-h/IMG_2287-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394460529620661026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRcEQxTkO9sBnr4spO87JZfGFOwFeVOznyYCbEmu1KMcLzirvrIjXFZsGjdPqRGPywnd8ZnSiItIizH-yUaO1odRackoXSWQNKMJo02csmSzJHY-P5qKfsA2hQJpNfSjHyrR314GM0L9H0/s320/IMG_2287-500.jpg" /></a>But, he sure is hunky, though, right? Check out those aviator sunglasses. What a bad-ass. <em>Life jacket? He don't need no stinking life jacket. </em>(For the record, he did wear a life jacket, he did a fantastic job, and of course he knows exactly what he's doing.) </div><div></div><div><br />There was a lot to look at while we waited for the rest of our people to arrive, and I saw this guy who had cut the top out of his cowboy hat, just leaving the brim around his head like a visor:<br /><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0rmUhrJsl_s5ZyGhKoG-hcFAReDh4U6wuweha7nVzbRKYfFSVr8hzQ1XqrAY1AUILiA_W5TN_8oNlayvAWNyzoUPqPmxukp2J1XdjbudHLoMWRnbLUxGraLRwy7XLgluer1pomTgyIvS/s1600-h/IMG_2284-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394460524172094818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0rmUhrJsl_s5ZyGhKoG-hcFAReDh4U6wuweha7nVzbRKYfFSVr8hzQ1XqrAY1AUILiA_W5TN_8oNlayvAWNyzoUPqPmxukp2J1XdjbudHLoMWRnbLUxGraLRwy7XLgluer1pomTgyIvS/s320/IMG_2284-500.jpg" /></a>I saw this, and I thought I might be in Tennessee for a second. But then I saw this guy who had on a pirate hat:<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip66jtAU6erSct4_Rs2U_VBNwOCusFz7yTFqUX6WBHCInXnv-7YZHhg9YwFBYVjQy02m10z8vXV9BdmOX0HFho_I6f5_Fk4RiZ2eAEpT5K-XbDyfKcCPN0b6O3-xQ5g7vgTTP-QsCEBcXD/s1600-h/IMG_2285-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5394460517242881906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip66jtAU6erSct4_Rs2U_VBNwOCusFz7yTFqUX6WBHCInXnv-7YZHhg9YwFBYVjQy02m10z8vXV9BdmOX0HFho_I6f5_Fk4RiZ2eAEpT5K-XbDyfKcCPN0b6O3-xQ5g7vgTTP-QsCEBcXD/s320/IMG_2285-500.jpg" /></a>Nope, definitely not in Tennessee. Pirate hat = You're in Oregon. <div></div><br />Anyway, we finally launched the boat and it took us about 2 and a half hours to run the whole river, including stopping to eat lunch. It was fun, and I didn't fall out. In fact, the <a href="http://en.wikipedia.org/wiki/Deschutes_River_(Oregon)">Deschutes River</a> is a <strong>lot</strong> more mellow than the Ocoee, so that was great. I was pretty scared most of the time, and totally almost fell out once (the people around me did, and I think it was purely my insane fear of going in the water that kept me in the boat.) But, it was fun. And, I'm less scared now than I was before and would definitely consider doing it again. But I'm still not putting my face under the shower. Not quite there yet.<br /></div><div></div></div></div></div></div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com2tag:blogger.com,1999:blog-4968609892826679378.post-25461308075488856022009-10-16T08:00:00.000-07:002009-10-16T08:00:04.969-07:00Food Friday: Bacon Cheddar Monkey BreadOkay, I <a href="http://goingoregonic.blogspot.com/2009/10/food-friday-white-chili.html">promised</a> it to you, now here it is. Bacon Cheddar Monkey Bread:<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zix1mF-YuvnpJIBA4nfgY86tvq7RLHiiwWCTzwrRegk5aQm_vgcyJZG8rTchyphenhyphenGzpeScPLoOxtG-y3lw2ngIhm3Gl-o7zzdI4QwxiPtuLGiFaeoQ7qkUYnSdJ5JcLPYoRh64v9HzD61S1/s1600-h/IMG_2530-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392950751537018226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Zix1mF-YuvnpJIBA4nfgY86tvq7RLHiiwWCTzwrRegk5aQm_vgcyJZG8rTchyphenhyphenGzpeScPLoOxtG-y3lw2ngIhm3Gl-o7zzdI4QwxiPtuLGiFaeoQ7qkUYnSdJ5JcLPYoRh64v9HzD61S1/s320/IMG_2530-500.jpg" /></a><br /><br />Monkey bread is awesome. If you've never heard of it, here's a rundown: You get pieces of biscuit dough, chop them up into bite-sized pieces, coat them with butter and flavoring/spices of your choice, and layer them in a bundt pan. Bake it, turn it upside down, pick off the pieces and eat it like monkeys. It's good stuff.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WiXALyjiS6JNDHFKqRKYAVKRDJapiQNg0rxsNhOwTrRpyj9UC8OPWxBGScPralP7PELHFtdDfqpHWcIxGXFfnkseJK06k052tRy1FQmVxsO_kmQzTKfJFD7GEJ2KrjmbCpWP38uQkQHy/s1600-h/IMG_2521-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392950748236570434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WiXALyjiS6JNDHFKqRKYAVKRDJapiQNg0rxsNhOwTrRpyj9UC8OPWxBGScPralP7PELHFtdDfqpHWcIxGXFfnkseJK06k052tRy1FQmVxsO_kmQzTKfJFD7GEJ2KrjmbCpWP38uQkQHy/s320/IMG_2521-500.jpg" /></a> </div><div><br />I'd never even heard of monkey bread until a 4 or 5 years ago, and even then, never took the time to try it. Most of the time when you see a monkey bread recipe, it's a sweet treat, usually with the biscuits coated with a mixture of butter, sugar, and cinnamon. Well, a couple of winters ago I really started getting on a soup kick. It didn't take long before I started getting really tired of cornbread & crackers, usually my "go-to" starches to serve with soup. So I thought of monkey bread, and wondered if I could make a savory version that would be good for such a thing. </div><div><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOypY8srr4VdAHzlo5sdZHImV9YGq8MGj3qA3HHyELa0ITI4VFNwYJHaUJIn9DgJNCjeEYCI2Bl_ujAUnz67-EjKO2h4b9tp27EPTinrAl_CUBvTW1EogC5-QkqF6Cm6tnzptIc7HTKc58/s1600-h/IMG_2523.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392950739955630722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOypY8srr4VdAHzlo5sdZHImV9YGq8MGj3qA3HHyELa0ITI4VFNwYJHaUJIn9DgJNCjeEYCI2Bl_ujAUnz67-EjKO2h4b9tp27EPTinrAl_CUBvTW1EogC5-QkqF6Cm6tnzptIc7HTKc58/s320/IMG_2523.JPG" /></a> </div><div><br />I hunted around for a recipe online, and found a couple which gave me some inspiration to make this. I tweaked it a little bit here and there, and <em>man oh man</em> is it good! It's a fantastic accompaniment to most any soup, especially potato. It's also really great with my <a href="http://goingoregonic.blogspot.com/2009/10/food-friday-white-chili.html">white chili </a>recipe. I'm sure I don't need to tell you this, but this isn't healthy <strong>at all</strong> and should be eaten responsibly. There. If you get fat or have a heart attack from gorging yourself on monkey bread, it won't be my fault. The Internets now have proof that I told you so.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01hXwhAaeXD6qMwLcsxY78d-qhg97vW8kakDjYK9iaXG0qwpGDw7OFC53bCIiy7law8vU_fertaoXcBZ93m5isiUpTAf2fNGR-xi4332mOaUPiBJv0jguMaIby7Lqj2RS6EPbkCnRftCy/s1600-h/IMG_2526-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5392950730447878786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01hXwhAaeXD6qMwLcsxY78d-qhg97vW8kakDjYK9iaXG0qwpGDw7OFC53bCIiy7law8vU_fertaoXcBZ93m5isiUpTAf2fNGR-xi4332mOaUPiBJv0jguMaIby7Lqj2RS6EPbkCnRftCy/s320/IMG_2526-500.jpg" /></a><br /><br /><div><strong>Bacon Cheddar Monkey Bread</strong></div><div>12 slices bacon, cooked & crumbled into small pieces (or 5 oz. pre-cooked bits, if that's how you roll)</div><div>1 small onion, chopped finely</div><div>2 cans buttermilk biscuits, cut into quarters (12 oz. each)</div><div>1/3 cup butter, melted</div><div>fresh pepper to taste (I used about 1 teaspoon)</div><div>1 cup cheddar cheese, grated (or more if you want it super duper cheesy)</div><div></div><div><br />1. Preheat oven to 350 degrees, lightly grease a 9 inch bundt pan.</div><div>2. Combine bacon, cheese, onion & pepper; set aside.</div><div>3. Dip each biscuit piece into butter. Place 1/3 of biscuit pieces in the bottom of the pan, and then sprinkle half of the bacon mixture over the biscuits.</div><div>4. Repeat layering one more time (using the next 1/3 of the biscuits), and then end with the final 1/3 of the biscuits so there is a layer on the top (which will be the bottom). </div><div>5. Bake for 40 minutes or until lightly golden. Cool on wire rack and then invert onto plate or platter. Serve hot.</div></div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-72226424680324291132009-10-12T17:12:00.000-07:002009-10-12T18:07:41.324-07:00A Bump in the Road<div><div><div>So remember right before I ran the <a href="http://goingoregonic.blogspot.com/2009/09/race-report-race-for-cure-5k.html">5k</a> last month, that I was <a href="http://goingoregonic.blogspot.com/2009/09/secret.html">worried</a> about injuring myself by running it before my training was over? Well, let it be known that you should always trust your first instinct. Even though it's cliche, it's cliche for a reason. That reason is because it's <strong>true</strong>. You already know that I pulled a calf muscle racing for the finish line, but I iced it when I got home and it felt fine the next day (Monday). Tuesday morning, I woke up and my legs felt great, so I went for a run (2.5 miles) and I felt awesome. No pain, no discomfort, just awesomeness.<br /><br />Well, Tuesday night I started to get this really sharp pain just below my knee joint on the inside. But it was weird because it was only when I lifted my knee up, like to put on socks, shoes, jeans, or to climb stairs. And, it was <em>excruciating</em>. Like, on a scale of 1 to 10, it was probably an 8 or so. Anyway I iced it a bit, which seemed to make it worse so I stopped. I stayed off it for a few days, and it was totally not getting better at all.<br /><br />So of course my next step was to do some internet research, which, in general I try to avoid, especially when it's something medical. Things you find on webMD can be pretty darn scary. Anyway, I googled "pain below knee inside" and found quite a bit of info. After I waded through the symptoms and descriptions, I figured out that I have <a href="http://www.eorthopod.com/public/patient_education/9161/pes_anserine_bursitis_of_the_knee.html">Pes Anserine Bursitis </a>of the knee. How do I know? Well, let's check the symptoms:<br /><br />"The patient often points to the pes anserine as the area of pain or tenderness. The pes anserine is located about two to three inches below the joint on the inside of the knee. "<br /><br />Yep, that sounds about right. Let's see what the causes are:<br /><br />Overuse of the hamstrings, especially in athletes with tight hamstrings?<br />Check. I have notoriously tight hamstrings... like, I can't even touch my toes. So yeah. Check.<br /><br />Are you a runner?<br />Check. Apparently runners are affected most often.<br /><br />Sudden increases in distance run?<br />Uh... <a href="http://goingoregonic.blogspot.com/2009/09/secret.html">definitely</a> check.<br /><br />Running up hills?<br />Does a <a href="http://goingoregonic.blogspot.com/2009/09/race-report-race-for-cure-5k.html">humongous</a> hill, count? If so, check.<br /><br />Anyway, I'm no doctor, but I'll be damned if that's not what I have. According to everything I read, the only treatment option says, "Stopping the activity that brings on or aggravates the symptoms is the first step toward pain reduction." It also said that icing it and taking an anti-inflammatory would help.<br /><br />So that's the deal: I've been sitting around on my ass for almost THREE WEEKS and haven't been able to run <strong>at all</strong>. It took a solid two weeks for the pain to subside even a small amount, and I haven't wanted to risk running too soon, because I <em>definitely</em> don't want to go back to square one and sit around for another three weeks. Anyway, I waited until my knee really felt great (which was yesterday) and decided to go for a test run. And, because I wanted to try out my <strong>sweet</strong> new gear: a wicked running jacket, long-sleeve shirt for cold runs, and some amazing socks.</div><div> </div><div> </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391883851141413250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5L_4ISKoOFvRmox9vKQSB2F6PHnMgrsgjz8mI1UepyYegaIadO-FFjdK18WTMqVrZzWLFMM6RCOURQSZIYbMB0-4TM9r0N9n7G8HOOxbc82a7FItaOxvixSyhOrcrdJjbQAO1sAPq0GI/s320/Jacket.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 258px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391883842369410130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4NCpFKWZED_ReXKza8FHMyEvivyQMcyvUZVQMSKhs3rsOtT9UeVUVnMFON1yGhnLi3lnc9C3ZcD3x6zfpXtzuGzkyEVzZVZtqluJzQMgOZ2ZkcVZD1mWf1ODIitgEP6vz4gy59wU8hwv/s320/Shirt.jpg" /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 258px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391883838677934994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAdOvvMIpuWD3jy48HFuuVE4it5IAQpI87a-cS-azBsJW96jlqVAKp-rMDTwpdGcF6VlZwd77HZkNNZXxkDWFxogXQNhk8AE-QHh5FIEm8veDxkL_P9DW5QjXbCJFwU3g9z2NfBeTZPtaf/s320/Socks.jpg" /><br />Yesterday's run was <em>okay</em>. Frustrating, but okay. I made it about 3/4 mile before my knee started to hurt, so then I walked about 5 minutes and started back jogging, but my knee hurt so I stopped, stretched, and walked some more. Then I ran for about 2 minutes until it started hurting again, then I stopped, stretched, and walked. I repeated this process about 4 times all the way back home. So, I finished feeling pretty frustrated that 3 weeks ago I was almost running 3 miles and now I can't even run one. When I got home I iced it of and on for about an hour, and then took an ibuprofen. It feels pretty good today, but I'm not sure if I will run tomorrow... I might wait 2 days in between until it gets better.<br /><br />My plan is to keep at it, though, and to just ease back into it slowly until I'm back where I was. <strong>I'm not quitting!!!</strong> I know you might think I will, but I'm <strong>not.</strong> I <em>promise</em>. But obviously, I'm not going to be running the <a href="http://www.terrapinevents.com/run-like-hell-portland_info.htm">Run Like Hell 5k </a>I was hoping for at the end of this month. It's okay though, because I didn't really know what costume I was going to wear anyway.</div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com1tag:blogger.com,1999:blog-4968609892826679378.post-82894620259245436402009-10-09T08:28:00.000-07:002009-10-09T09:26:21.787-07:00Food Friday: White ChiliWell, no matter how we feel about it, fall is here. You know it's fall when you have to basically wear two different outfits every day, peeling off layers as the day progresses, and start putting them back on after the sun goes down. Consider yourself lucky, because today I'm sharing with you one of my favorite fall recipes. I look forward to making it every year and it always warms my soul.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrQx92Vl7Zn7DZ-QXqa-hSMi-VKiRGvjYMXBj9IJknMfjDkFpqi9kl1Uz2VuqFJnerwkPN1FawCWuwGZydiXuU7lCb5SK7ltxGmWC8b2usBomADwR4v9Rw85sl6kIF2deB3dtT23ElVEC/s1600-h/IMG_2527-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5390624197122318882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrQx92Vl7Zn7DZ-QXqa-hSMi-VKiRGvjYMXBj9IJknMfjDkFpqi9kl1Uz2VuqFJnerwkPN1FawCWuwGZydiXuU7lCb5SK7ltxGmWC8b2usBomADwR4v9Rw85sl6kIF2deB3dtT23ElVEC/s320/IMG_2527-500.jpg" /></a><br />I've had this recipe for quite a while. And although I can't really remember where I got it, I feel like it's a Paula Deen recipe. But don't be scared! There is some butter in it, but not an obscene amount and if you want you can probably cut it back or substitute a healthy oil instead. No matter where it came from, I've made several alterations to it anyway so it's sort of mine anyway (insert evil laugh here).<br /><br />A few recipe notes: You might notice I call for 3 different kinds of white beans. I, personally, like the variety of doing this, but you can certainly use 3 cans of the same kind of bean. As long as it's white, it doesn't matter to me. For the chicken, I usually buy a small rotisserie chicken, pull all the meat off, and use about 3/4 of it in the soup. I think the flavor of the soup is much better with some dark meat. Also, sometimes I can't find white shoepeg corn. In that case, I just use yellow. And, you can use canned corn instead, just make sure you drain it first. Finally, it says to cook it for 1 1/2 hours, but I've only cooked it for an hour before and it was still great. Obviously, the longer you cook it, the more the flavors meld together, but it's still really freaking good no matter how long you cook it.<br /><br />This is great served with cornbread or my Bacon Cheddar Monkey Bread recipe, which you'll see next week! (I know, I know.... bacon? Chicken? I guess October is going to be meat-eater's month here on Going Oregonic.)<br /><br /><strong>White Chili</strong><br />1 can cannellini beans, drained<br />1 can navy beans, drained<br />1 can great northern beans, drained<br />5 cups chicken broth<br />4 tablespoons (1/2 stick) butter<br />1 tablespoon minced garlic<br />3/4 cup diced onion<br />1/2 cup chopped green chiles (fresh or canned)<br />3/4 small rotisserie chicken (white and dark meat) pulled<br />1 tablespoon ground cumin<br />8 oz. frozen white shoepeg corn<br />1 tablespoon dried oregano<br />1 1/2 teaspoons ground black pepper<br />1/2 teaspoon white pepper<br />3/4 tablespoon salt<br />Monterey jack cheese, shredded<br /><br />1. Place beans in a large pot w/chicken stock & bring to a boil over high heat.<br />2. In a saucepan, heat butter over medium heat. Add garlic, onion, and green chiles and saute for 5 minutes. Add chile mixture to pot with beans.<br />3. Add chicken, corn, cumin, oregano, pepper, white pepper, and salt. Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.<br />4. Top with cheese and serve immediately.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigt5GtFc1yS-2TRmnPxjdj0QnnGDxo5aN1kucpElQwH0AXj5a6IoqYgHeNCO2k1F5Fw7sAcZfMhSaGn8oeHJ3SMAdQh_4dmLWPgQq3V7PwqGmLNn-JnJ1xSM0UTohL24IfQ_WeFCLjbnQo/s1600-h/IMG_2529-500.jpg"></a>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com1tag:blogger.com,1999:blog-4968609892826679378.post-31752000677881002812009-10-02T08:00:00.000-07:002009-10-02T16:00:50.044-07:00Food Friday: Berry French ToastLook at these ginormous blackberries!<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387285348204116834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicbmyDIDRcbgJYNuYSLzJIsBtnQrytzRyTnL1irXx3ixFkr6O0_oChEGuLcqJinG5TYkhmeVZoWKRSQL0Xlxx-aljud-wy9NKYofQCggeFisn6Mz0Qq-_k_jE45XVybDmoz-q9xyR7Aijg/s320/IMG_2368-500.jpg" /><br /><br />I know, I know... I must have an obsession with berries, right? I mean, as if I didn't get enough <a href="http://goingoregonic.blogspot.com/2009/07/food-friday-raspberry-cobbler.html">raspberries</a> this summer (and I still have a ton in the freezer). But blackberries are so much different than raspberries, and they were in season, so how could I resist?<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387285347206027986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaMORVJUCm1obx90QR58UTrR-DI5Vbv-ItEXZK8SySM9SzZuZrEf1ogfyGT-F5UQl46OtbyRL3m78Dt4XCm8OBDjTQuKl65PIyoFdXDA7SgNs3GGn030b-jJzuSSplJPmWEsZOFoaCFFqz/s320/IMG_2362-500.jpg" /><br /><br />You see, my mom came to visit last month, and we wanted to go to Hood River to do the <a href="http://goingoregonic.blogspot.com/2009/08/mt-hood-scenic-loop.html">Fruit Loop</a>, but just didn't have time. A closer option (and one I've mentioned <a href="http://goingoregonic.blogspot.com/2009/06/nudity-bicycles.html">before</a>, if you recall the <span style="font-size:78%;">nude beach</span>.... ahem) is Sauvie Island, where they have lots of little farms where you can go and pick your own fruit. It's no Fruit Loop, but is much closer and still hugely satisfying, so it was the perfect option for us. Luckily <a href="http://www.naturehills.com/product/chester_thornless_blackberry.aspx">Chester Blackberries </a>were in season, as well as nectarines and a few other goodies (remember I mentioned my blackberry & nectarine <a href="http://goingoregonic.blogspot.com/2009/09/food-friday-shanghai-cucumbers_04.html">cobbler</a>?), so we set out to pick some. It was a great way to spend a few hours, and we had a great time. The berries were absolutely <strong>huge</strong> and they were so <em>juicy</em> and <em>sweet</em>. Some of them almost tasted like wine, they were so rich.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387285342450099554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfpDsrvO3T7UA8AzDBJgvBmYiKNUT7POhnA9puw3Rs401NdPgAGjfSQkVkL79rg_XRUHmUYAyFAQN4AS7BaWxqrjBEKO9lDZS4OXrKWG8n-tVLsr-Ez_5O-vC06k2qmXJdk8rrEmlBlQa/s320/IMG_2361-500.jpg" /><br /><br />The picture above is actually the path between rows of berries that we had to walk through to pick them. Lucky for us, Chester blackberries are thornless! It was like a jungle and we thought we'd never get out, but it was worth it. We took a little flat cardboard tray to put the berries in while we were picking, and we were having so much fun that we didn't really realize exactly <em>how many</em> we had picked. But on our way back up to the tent to check out, I turned to my mom and said, "You know, I'm a little concerned about how much weight we have here... this thing almost feels as heavy as <a href="http://goingoregonic.blogspot.com/2009/09/meet-oliver.html">Oliver</a>, and he weighs ten pounds!" She said, "Surely not... let me see." And so she took the flat, and said, "Oh, wow.... maybe we do have a lot." When we got back up to weigh in, it turns out we had 8 pounds of berries. Not as much as we feared, but still, a LOT of berries. So, we went home, rinsed them, and promptly employed my <a href="http://goingoregonic.blogspot.com/2009/07/food-friday-raspberry-cobbler.html">freezing technique </a>so I can enjoy berries all winter long.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387285358926503922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDTdhZFJAyZ81SwE4gI1nQdu21jjb3z1OjIaAFqL6nd1fCbvSeHod87Q5rKDWkMLlhpa0VAp8MQQfD0X59gnxhk0arMQHNxQcqb98XTdZkvmQe2pQc_udwMASgCzOc7GcUcUwt0hLLcDX/s320/IMG_2444-500.jpg" /><br /><br />Anyway, now I have all these berries (raspberries and blackberries) in my freezer, and last weekend I got a craving for some french toast. So I whipped this up in about 20 minutes. Easy peasy, and <em>deeeelish</em>. It didn't even need syrup!<br /><br />One quick note before you start: If you're using frozen berries, you have a couple of choices here. Either take your berries out of the freezer to thaw the night before, or you can speed thaw them by rinsing them GENTLY under warm water. I usually put them in a small bowl, fill with warmish water and let them sit for a couple of minutes, then drain. After doing this 3 or 4 times, they should be mostly thawed except in the very middle. At this point, just let them sit and accumulate some of their own juice. You can sprinkle some sugar in at this point to help with the process. It's <strong>best</strong> if you let them naturally sit out and produce their own juice while thawing, but I hardly ever know what I'm making for breakfast until I wake up in the morning, so this is a good option. OR, if you don't care about using berry juice as syrup, you can rinse and drain all you want, and then just use regular syrup.<br /><br /><div><div><strong>Berry French Toast</strong></div><div><em>adapted from Better Homes & Gardens</em></div><div><br /><br />4 beaten eggs</div><div>1 cup milk</div><div>2 tablespoons sugar</div><div>2 teaspoons vanilla</div><div>1/2 teaspoon almond extract</div><div>1/2 teaspoon ground cinnamon</div><div>1/4 teaspoon ground nutmeg</div><div>8 1/2-inch slices bread of your choice, preferably a bit dry (although I used regular ol' bread and it turned out just fine)</div><div>2 tablespoons butter</div><div>2 cups frozen berries, thawed to room temperature (keep the juices that accumulate during the thawing process)</div><div>powdered sugar</div><div>maple syrup (optional)</div><div></div><div><br />1. In a shallow bowl beat together eggs, milk, sugar, vanilla, almond extract, cinnamon, and nutmeg. Dip bread slices into egg mixture, coating both sides and letting it soak in for just a second or two. If you're using really thick bread, let soak in egg mixture about 10 seconds on each side.</div><div></div><div><br />2. In a skillet or on a griddle melt 1 tablespoon of the butter over medium heat; add half of the bread slices and cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and bread slices. Top with thawed berries, juices, and sprinkle with powdered sugar. Serve warm. If desired, serve with syrup.</div><div></div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-33171032542284040872009-09-30T09:25:00.000-07:002009-09-30T10:02:25.705-07:00Meet OliverI don't think you've been properly introduced to our amazing cat, Oliver:<br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387299004316566178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWrqiSGmT9gMLyH4b0jPlqKPhSNm1eMTfCoYiVdOnTjG0cpTg6fK1jhU8MUz-c9NDNYeBkMdmaFOeDJUCzPLv9f14B-3eYwaJ-2gLkwPojKstKUM8LdC8aHVQ3DZzCRMvpWUrZwt_tMHXz/s320/n1612054160_50663_6749.jpg" /><br />He's a <a href="http://en.wikipedia.org/wiki/British_Shorthair">British Shorthair</a>, and he's the best cat in the world. I got him at a discount because he was defective. His twin brother is a world champion. Oliver is knock-kneed, so no one wanted him. Except me, that is. He's super cuddly and warm, and his fur is so thick, it's feels kind of sponge-y. It makes him extra squeezable.</p><p>He nibbles on our toes in the mornings to remind us to feed him (he's on a very regimented diet, because he's kind of chunky). He has a few dog-like habits, too. For instance, he likes to cover up his food after he eats some of it, and he comes when we call him, no matter where he is in the house.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387299008385521458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2PWLs2DtPpHQ9dvKaA8fgwWhKDIqmoEN7A3a7PgdrsXhVzu2LdlvFE79opSs-9B2BUCp9vXgBvTyGdafiOMCDGgzIE-O7bipH0uBCCaPrQXwBgp57idYPj-AooGCUerAt90O4FtUMRk7_/s320/016-500.jpg" /><br />Most of the time you see this breed, they're gray. But not Oliver. He's orange. He likes to sit in cardboard boxes. He especially likes to hang out in areas where he thinks he's camouflaged. We keep him around because he matches our hardwood floors.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387299017693575522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmc0iGGRz1osTRB3H405nWjuBhgVxv1nkKF_BZXD9x79z_PX7TnL4EV8Oe6RYHgmVqT-lVVG4Io2f_Jkz43UXFj5KsQ3zBxKISAcm5pK1I766oAfiR8nCvKcLrHWgDyJsX8pkDknrJrje/s320/IMG_0519-500.jpg" /><br />He likes to spy on his toy mouse through this little window. If he can't quite see it, it makes him want it more. He likes a challenge.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387299027661863250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoIXbLocWX7n9dvokISXGFUr2kUQtjupFMHr4ZrmGtG7cRZwHc1cFBQye7VW7oOAsJwDJyId960aotHUPmQkdF0G4Bbr2BVDR4nYEdT8ISyRGF9uv00a8cWssf9fJR6LHW5OAjmOq-joI/s320/IMG_1181-500.jpg" /><br />This striped chair is one of his favorite spots. He gradually sinks down in between the cushion and the back of the chair, and has to re-situate himself. Sometimes, if he's really comfortable, he drools a little bit.<br /><br />Maybe you'll be lucky enough to meet him one day. If not, I'm so sorry for you. You're really missing out.</p>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com1tag:blogger.com,1999:blog-4968609892826679378.post-75993004562686252142009-09-28T10:22:00.000-07:002009-09-28T11:46:05.169-07:00Before & After PhotosSo, it's been a <strong>long</strong> time since I've updated you on the house, but not because we haven't been doing anything. Trust me, a lot has changed.<br /><br />You already know we've painted our <a href="http://goingoregonic.blogspot.com/2009/06/finally-some-progress.html">bedroom</a> and the trim in the living room (even though I never showed you a picture like I <a href="http://goingoregonic.blogspot.com/2009/04/moving-in.html">told</a> you I would). Here it is, by the way.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KDCk-5QoHeJnzOBp9DBpsdXJYJp9MyRHpNI4y1vw1mjSHRQ6uYS2rx7Vpx8l94yQgcMsxuUpVGUTDsIrjak6sAywzQsCLxpTpslZGpu-PwfcrtKV2lGbOIQfn7sXbLovNUqEdi7e8hSI/s1600-h/1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578470679575778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7KDCk-5QoHeJnzOBp9DBpsdXJYJp9MyRHpNI4y1vw1mjSHRQ6uYS2rx7Vpx8l94yQgcMsxuUpVGUTDsIrjak6sAywzQsCLxpTpslZGpu-PwfcrtKV2lGbOIQfn7sXbLovNUqEdi7e8hSI/s320/1.jpg" /></a><br />Can I just tell you how much I can't stand <strong><span style="color:#cc0000;">red</span></strong>? I absolutely hate it (something I've inherited from my dad, I believe). I like it in other people's houses, but it's just too bright, or too obnoxious for me to want to look at every freaking day.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAmLwE4OoJ1ULjT5D4DRpXmz5lyaaBLnj4o1t62bhBj8tNlFdKMAOEgbD_XJ9GVdGAHLBnn1gXLG4HlnB3DZ2kD2pigmNqvmN2ak_9af6VSJHYhH2pyIPZxNmY24u_DfNM9_ADarJlRtf/s1600-h/2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578461741156498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAmLwE4OoJ1ULjT5D4DRpXmz5lyaaBLnj4o1t62bhBj8tNlFdKMAOEgbD_XJ9GVdGAHLBnn1gXLG4HlnB3DZ2kD2pigmNqvmN2ak_9af6VSJHYhH2pyIPZxNmY24u_DfNM9_ADarJlRtf/s320/2.jpg" /></a> </div><div>And, I haven't quite figured out why, but our living room and dining room were both red when we moved in, but <strong><span style="color:#cc0000;">different</span></strong> <strong><span style="color:#660000;">shades</span></strong> of red. Which, would be somewhat tolerable if they weren't so open to each other. I mean, we're talking about some major clashage going on here, and in rooms where we spend most of our time, no less.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_j-CgzNjw4MXqHmanIikr1QJpAwe7vEMAgzVdtHhf8cyfnFUaPlYBLH6AXypDyQQkUfUVEfQIsE24jbNk37aBnBWV1V5sXks9Xrj7keP0dGcyb3TzLZVIwt6UEHN4dWsEPido4LKrK4h/s1600-h/3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578452915783170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_j-CgzNjw4MXqHmanIikr1QJpAwe7vEMAgzVdtHhf8cyfnFUaPlYBLH6AXypDyQQkUfUVEfQIsE24jbNk37aBnBWV1V5sXks9Xrj7keP0dGcyb3TzLZVIwt6UEHN4dWsEPido4LKrK4h/s320/3.jpg" /></a></div><div>The living room was sort of an orange-y red, and the dining room was sort of a burgundy red. Neither of which sat very well with me. So, after we finished the <a href="http://goingoregonic.blogspot.com/2009/07/creepy-basement-bathroom-part-ii.html">big bathroom remodel</a>, these 2 rooms were next on the priority list.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKab7Bbg8xqx5y6mE4hVfzrnP91kHrC133uNFLODorI_tqbp01UsEMBxgfMzocL1z5yJSuL4A7cSXv5-pJ97STdndK61oQBcUgtRmgDawn8f5YbTaioAqAniBrtxyf9Xn4TXbjSCv_ku-1/s1600-h/4.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578446880725618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKab7Bbg8xqx5y6mE4hVfzrnP91kHrC133uNFLODorI_tqbp01UsEMBxgfMzocL1z5yJSuL4A7cSXv5-pJ97STdndK61oQBcUgtRmgDawn8f5YbTaioAqAniBrtxyf9Xn4TXbjSCv_ku-1/s320/4.jpg" /></a></div><div>Not only did both rooms need to be painted, there were some huge gouges in the walls (from goodness knows what), so we had a lot of spackling to do, which you can see here.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvxUYv1HIJZ0NI8GOZExK_HZebDMA2zlVD8uGyIzR-aBFl533hkJaZImDJ6I4UtNFVBZxt3Z2RG9s5Y2BPtmxwQsuI5S5rqIRdtkTKYSDqcKmnc5B3FaDJG7rrjICAMfkbllUHFYZlM1_/s1600-h/5.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578438450527186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvxUYv1HIJZ0NI8GOZExK_HZebDMA2zlVD8uGyIzR-aBFl533hkJaZImDJ6I4UtNFVBZxt3Z2RG9s5Y2BPtmxwQsuI5S5rqIRdtkTKYSDqcKmnc5B3FaDJG7rrjICAMfkbllUHFYZlM1_/s320/5.jpg" /></a> </div><div>You can also see our test patches above, where we experimented with some new colors. Nothing like forgetting to take a "before" picture until after you already started. Whatever, you get the idea.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcLkL4tNYToWS3sOIsRZkza50YohQejLhXo5QlqYtdZVOSOIXGoDCkeNKfQob1QgUZENdYEYME5ZEVzVh6RSGUy1lChUYDl11u7eDqbB6CoFeytv52rmnX54XXwjxxzmnW0_8Q1-at6wR/s1600-h/1a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578214341807650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcLkL4tNYToWS3sOIsRZkza50YohQejLhXo5QlqYtdZVOSOIXGoDCkeNKfQob1QgUZENdYEYME5ZEVzVh6RSGUy1lChUYDl11u7eDqbB6CoFeytv52rmnX54XXwjxxzmnW0_8Q1-at6wR/s320/1a.jpg" /></a> </div><div>So the new living room color sort of looks like cement. It's kind of a grayish brownish green. It was an "oops" paint we found for $10/gallon.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n3nl1C-iyRYMQNT9NAExxroZb8SxoGpHXlIfk0q1EVPuX5atJwVX_tKgVbw3TFew5fHkSx4k6UejwYPQZemISvIxDTp5Yc4z1hTxQPbNseiGa1VU6YXon6ilu3CbHGB50sSusNY5pyBj/s1600-h/2a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578208420813522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9n3nl1C-iyRYMQNT9NAExxroZb8SxoGpHXlIfk0q1EVPuX5atJwVX_tKgVbw3TFew5fHkSx4k6UejwYPQZemISvIxDTp5Yc4z1hTxQPbNseiGa1VU6YXon6ilu3CbHGB50sSusNY5pyBj/s320/2a.jpg" /></a>We're amazed at the difference. These colors really suit us much more... they're more mellow and chilled out, like us.</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGjX_VDnppD4pbTi7Oi4zjiLdKi8yQm7lC5RuMzFdeUns9FnLR6Hs6VWnJSUMwVDwWUKBLBOQ4XVsdaQFgTiToDQ1uxbpEsVQf6TqZV826iSoNEXOYsdSmppWbr5aTzPI2FxGPPutB6-t/s1600-h/3a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578200252136242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGjX_VDnppD4pbTi7Oi4zjiLdKi8yQm7lC5RuMzFdeUns9FnLR6Hs6VWnJSUMwVDwWUKBLBOQ4XVsdaQFgTiToDQ1uxbpEsVQf6TqZV826iSoNEXOYsdSmppWbr5aTzPI2FxGPPutB6-t/s320/3a.jpg" /></a> We painted the living room first, and then we had a hard time choosing a color for the dining room that would "flow" well since they are so open. I'm normally not a fan of purple, but I think it works.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pZ3dbSSfnL7KR8342xAFj32f8OR6Lk_LIrmZxfD1SFrHLqD0ILKV_XMGq2mni4k__jo2Fl3XYIwm_3ALIi0-3fYiR8qlexMXNDMyXYX67BpwdCPBBEFjw_QLEUHwzVJSgZKJMMT6t0Tp/s1600-h/4a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578186495291906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pZ3dbSSfnL7KR8342xAFj32f8OR6Lk_LIrmZxfD1SFrHLqD0ILKV_XMGq2mni4k__jo2Fl3XYIwm_3ALIi0-3fYiR8qlexMXNDMyXYX67BpwdCPBBEFjw_QLEUHwzVJSgZKJMMT6t0Tp/s320/4a.jpg" /></a><br />It looks really purple here, but it really varies depending on the time of day. In the evenings it looks more gray.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7TtQZIThJcEv7vEEvMaLsNWB4liquJVVJOmrmIKHryxCQ5XdrJ_LXNRDP0H28TQZoRn7eR7xmkhJLrV_37AUo3ZJ7fjZ5v0TaYv7Ek4XgNn3-pV1KnwZHDgkkGl_pgepbT6kZ9OYl8nZ7/s1600-h/5a.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5386578177064749106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7TtQZIThJcEv7vEEvMaLsNWB4liquJVVJOmrmIKHryxCQ5XdrJ_LXNRDP0H28TQZoRn7eR7xmkhJLrV_37AUo3ZJ7fjZ5v0TaYv7Ek4XgNn3-pV1KnwZHDgkkGl_pgepbT6kZ9OYl8nZ7/s320/5a.jpg" /></a>You'll have to excuse Oliver. He heard that orange and purple are complementary colors, so he decided he wanted to be in the picture. We also painted the archways a sea-foam green, which is a nice accent (even though it looks almost white). </div><div></div><div><br />So, there you go! That's just a small piece of what we've been doing. More updates soon!<br /><div></div></div></div></div></div></div></div></div></div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com1tag:blogger.com,1999:blog-4968609892826679378.post-27149045549789132582009-09-25T08:00:00.000-07:002009-09-25T08:00:06.024-07:00Food Friday: Chocolate Zucchini BreadOkay, so just pretend that this says "Chocolate Bread." Okay? Can you do that for me? Because it's so super yummy, and I don't want you to <strong>not</strong> try this just because it has zucchini in it. Okay?<br /><br />Okay.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqokB742SLz9h2LJf3F_M0MFjU7qDPuSchWlZIWNaIoGUN2V2ikohnOdvhNf9Am5ZPLrY2tFnnLEBPIFCQb6Wujk5m1PCsKNqPaSQj3brMlF2UeUYoDgZH3fR32PyUo0bQZmZMXZJ6r-qe/s1600-h/IMG_2398-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385192695010783090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqokB742SLz9h2LJf3F_M0MFjU7qDPuSchWlZIWNaIoGUN2V2ikohnOdvhNf9Am5ZPLrY2tFnnLEBPIFCQb6Wujk5m1PCsKNqPaSQj3brMlF2UeUYoDgZH3fR32PyUo0bQZmZMXZJ6r-qe/s320/IMG_2398-500.jpg" /></a><br /><br />So, in my desperation to use up my neverending supply of zucchini, I came across this recipe. I wasn't too sure about it, to be honest... but <em>oh boy</em> was I ever wrong. You should definitely make this at your earliest convenience. But, you should know... this is more of a dessert-y kind of bread, not a breakfast-y kind of bread like most zucchini breads are. Unless you're one of those people who eats chocolate for breakfast. And if you are, I'm not judging you. I've eaten my share of <a href="http://en.wikipedia.org/wiki/General_Mills_monster-themed_breakfast_cereals">Count Chocula</a> and Cocoa Puffs in the morning. I never tried those S'mores chocolate pop-tarts, though. That's just wrong.<br /><br /><strong>Chocolate Zucchini Bread</strong><br />adapted from All Recipes<br /><br />2 (1 ounce) squares unsweetened chocolate <em>(or you can sub 3 tbsps cocoa powder and 1 tbsp butter per square)** I used DARK chocolate...mmmm<br /></em>3 eggs<br />1 1/2 cups turbinado sugar <em>(or white, if that's all you've got)<br /></em>3/4 cup applesauce <em>(subbed for the oil)<br /></em>2 cups grated zucchini<br />1 teaspoon vanilla extract<br />1 cup all-purpose flour<br />1 cup whole wheat flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 teaspoon ground cinnamon<br />3/4 cup semisweet chocolate chips<br /><br />1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.<br />2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.<br />3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-34166062013519310012009-09-21T15:10:00.000-07:002009-09-21T16:09:45.407-07:00Race Report: Race for the Cure 5kI did it!! I ran my <a href="http://goingoregonic.blogspot.com/2009/09/secret.html">first race</a>! I ran the whole time, and I finished (and I wasn't last, either)! My final time was 33:19, which isn't great (everyone I know finished before me), but it's right on pace with what I've been running, so I think that's good. I didn't go <em>way</em> faster or <em>way</em> slower than normal, and I'm feeling like that's a good thing. My best friend <a href="http://www.26point2ers.blogspot.com/">Amy</a> told me not to start out too fast, and I intentionally held back at the beginning, which I really believe helped me in the end.<br /><br /><div align="center"><em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCt6g301lyd_YJBbXVILBX-Bmouju3ovNWa00OMU5oyWxD0JZMQzHq3W5Y-9TwdIlJxWKlLzHE4uROqOcpuUThmFZ_58JuX4yXBciY7RV-vCuT8uGjX_yaeooNnWHAWHsar97cT_I6Ec53/s1600-h/bwaybridge.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5384047865105839362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCt6g301lyd_YJBbXVILBX-Bmouju3ovNWa00OMU5oyWxD0JZMQzHq3W5Y-9TwdIlJxWKlLzHE4uROqOcpuUThmFZ_58JuX4yXBciY7RV-vCuT8uGjX_yaeooNnWHAWHsar97cT_I6Ec53/s320/bwaybridge.jpg" /></a> <em>I am <strong>not</strong> in this picture, so don't waste your time trying to find me</em>. </div><br />Honestly, I can't believe I did it. I'm usually a quitter, which you <a href="http://goingoregonic.blogspot.com/2008/11/admission-of-guilt.html">know</a> by now. But, I've had a surprisingly easy time sticking with the training, and it really never crossed my mind as an option to <strong>not</strong> do it. Which, is a good thing. I think I've passed some sort of important milestone because of that. I haven't been this proud of myself in a long time, and that is totally awesome.<br /><br />So, how did it go? It went fine, actually. I think I've mentioned that Justyn runs faster than me (he finished in about 31 minutes), and so I ended up running alone for practically the entire race. I found that part of it harder than I thought, actually. Every time I would get close to another group of people, I would get a burst of energy... but when I was alone, my energy started flagging a bit. I don't really understand why, because normally I run alone anyway. Not sure what that's about. They're estimating that there were about 50,000 people there, and I think I was really hoping to feel like <em>part</em> of something. I did at certain points, but I think being surrounded by a bunch of people, but still alone, made it kind of hard. There was no one waiting for me at the finish line, either, which kind of took something away from it for me. I mean, I know I should be doing it for myself, and I am. But... it would've been nice to have someone cheering for me, you know?<br /><br />About halfway through the race, I passed an older guy with a sign on his back that said he was running in memory of his wife who died of breast cancer. I totally almost broke down at that point. I was almost at the top of a huge hill, at which point you could look out and see the river and several of the bridges (a really great view of the city), and I just got totally overwhelmed with emotion. I started to tear up, and my breath caught a little and I almost lost it. But then I realized I probably wasn't going to make it very far if I was bawling, so I cut it out and passed him. I don't know if it was the emotion of actually <em>doing</em> what I set out to do, or if it was seeing this guy who lost someone, or the beautiful city view, or what. Regardless of the reason, I felt really moved and totally in the moment.<br /><br />Anyway, that kept me motivated for another mile or so, and around 2.5 miles (previously the farthest I had run before), I definitely started getting tired. But then I saw the finish line, and totally busted it out. I pushed myself a little too hard, though, and pulled my calf muscle. I iced it when I got home, and it feels much better today. But, I definitely learned a lesson. Just because you can see the finish line doesn't mean you're invincible. I knew my legs were fatigued, and I started to realize that I should slow down, but didn't. Anyway, like I said... lesson learned.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6iUgADC_osjpPQXwe6Dp3luikqawY38LH2Tf2K_kJTGyQJdm9GFP9v6GmUBMV5iA_4oOmclk1_ESl653Z5GFKQZKLoPgxuaBAnCoaE4tsnykoHZor9xBvgKo5LyS2FU6kJCrLi_vRnFS/s1600-h/IMG_2438-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 244px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5384047860421305282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6iUgADC_osjpPQXwe6Dp3luikqawY38LH2Tf2K_kJTGyQJdm9GFP9v6GmUBMV5iA_4oOmclk1_ESl653Z5GFKQZKLoPgxuaBAnCoaE4tsnykoHZor9xBvgKo5LyS2FU6kJCrLi_vRnFS/s320/IMG_2438-500.jpg" /></a></div><div></div><div><br />A couple of pet peeves I have already with racing. First of all, to the old lady who nearly ran me over: Just because you're old and you're a breast cancer survivor doesn't mean you can plow into me and push me out of your way if you want to go around me. I'm glad you beat cancer and everything, but you don't have to be mean to people who are running slower than you. Maybe you should have lined up in the "7-8 minute" section instead of the "Over 10 minute" section. </div><div></div><div><br />And, <strong>why, oh why</strong> do people cross the finish line and then just freaking <strong>STOP</strong>? I mean, seriously, who are these people? Am I the only one who needs to <em>ease</em> myself out of running? Seriously, as <em>soon</em> as I crossed the finish line, I hit the people in front of me like a brick wall. I mean, they were just <strong>standing</strong> there! I'm like, <em>Excuse me... umm... I need to keep walking or I am seriously going to pass out.</em> Who are you people who can just stop, mosy over to the tent and grab a banana to chill out for a while? Am I in the minority here? </div><div> </div><div>Lastly, the race t-shirt was ugly. Even though Amy says they're always ugly, I was holding out hope that it would be cool because it was my first race. Not so much. Honestly, I'd rather they just kept the shirt, and used that money to find a cure. Not that $5 is going to help much.</div><div></div><div><br />Anyway, I'm kind of sad it's over now, but I'm definitely sticking with it. I still have 2 weeks of the training program left, so I'm going to pick up where I left off. I found a <a href="http://www.terrapinevents.com/run-like-hell-portland_info.htm">5k</a> in another month that I think we're going to run, so I'll be interested to see how much of a difference one more month of training will make. Plus, it's right before Halloween and you're supposed to run in costume, which sounds totally awesome.<br /></div><div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com1tag:blogger.com,1999:blog-4968609892826679378.post-38951290684367526492009-09-18T10:03:00.000-07:002009-09-18T10:26:54.646-07:00Food Friday: Spiced White Bean & Lemon SoupGood news today, friends. My recipe doesn't contain zucchini OR cucumbers!! It does, however, call for a pound of fresh tomatoes, of which I've got plenty. But don't worry if tomatoes aren't in season when you make this. You can used canned, chopped tomatoes instead.<br /><br />I think I'm becoming addicted to soup. I find myself craving it more and more often, and making it all the time. I mean, there are so many different spices, textures, ingredients, and flavors to experiment with, so it doesn't get old. Truly, you can make soup out of pretty much anything, and because of this (I think), I just never seem to get tired of it.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhiPXavdD4BDUGGFWcwYHwyggNBq75MukdHvkEQ8-_iecmGbyXAIz-7_D51jvbnzxpZ9WqKs0KfuiYYdgbkiQz7KEWjlh60wwz2bBHJDocNN2zc9wOxi50ZsGGICoLnNWFxTAIT8bqno1/s1600-h/IMG_2404-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382854164608653298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhiPXavdD4BDUGGFWcwYHwyggNBq75MukdHvkEQ8-_iecmGbyXAIz-7_D51jvbnzxpZ9WqKs0KfuiYYdgbkiQz7KEWjlh60wwz2bBHJDocNN2zc9wOxi50ZsGGICoLnNWFxTAIT8bqno1/s320/IMG_2404-500.jpg" /></a><br /><br />Anyway, Justyn's mom bought me an entire soup cookbook a few years ago, and needless to say I've gotten quite a bit of use out of it. I've had my eye on this recipe for quite a while, actually, and now I'm wishing I would've made it sooner. It originally called for chickpeas, but I'm not a big fan of garbanzo beans, so I substituted cannellini beans (white kidney beans) instead. This soup turned out to be <em>really</em> good... the spices are warm and unique, it tastes really fresh, and is enticingly fragrant. Plus, it's super easy and fast to make!<br /><br />One note about the tomatoes - the recipe calls for a pound of ripe tomatoes, peeled and chopped. If you don't know how to peel tomatoes, this is what you do: Fill a small saucepan with enough water to cover the amount of tomatoes you'll need to peel (but don't put them in yet). Bring the water to a boil. Once the water is boiling, drop the tomatoes into the water and boil for ONE minute. Remove from heat, drain, and set the tomatoes aside to cool for a bit until you can handle them. Using a knife, gently pierce the skin of each tomato, grab the edge of the skin, and it should peel right off. After that, you can chop them and use them in your soup! I used a combination of Roma tomatoes and Sungold (which is why my soup turned out more orangey-brown than red). I'm sure you can use whichever kind you like, as long as they're ripe and flavorful.<br /><br /><strong>Spiced White Bean & Lemon Soup</strong><br />2 tbsp. olive oil<br />1 onion, chopped<br />2 garlic cloves, crushed<br />2 tsp. ground cumin<br />1 tsp. ground cinnamon<br />1/4 tsp. ground ginger<br />Two 14-oz. cans cannellini beans<br />1 lb. ripe tomatoes, peeled and chopped<br />4 1/4 cups chicken or vegetable stock (I used my old standard, <em>Imagine</em> brand "No-Chicken" broth)<br />2 tbsp. chopped fresh parsley<br />Salt and ground black pepper, to taste<br />Juice of about 1/2 lemon<br /><br />Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for 4 minutes. Stir in the cumin, cinnamon, and ginger, then add half the beans, tomatoes, and most of the stock, reserving about 3/4 cup. Bring to a boil, reduce the heat, and simmer for about 5 minutes.<br /><br />Meanwhile, process the remaining beans and reserved stock to a smooth puree in a food processor or blender. Stir the puree into the soup. Stir in the parsley. Add salt and pepper, and lemon juice to taste, and serve.Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com2tag:blogger.com,1999:blog-4968609892826679378.post-84638853756230244812009-09-17T13:47:00.000-07:002009-09-17T14:36:48.419-07:00A SecretI've been keeping a secret from you. Not a deep, dark, incriminating secret, no. I don't have any of those. But, no matter how you slice it, it' still a secret. Something I have <em>intentionally</em> not told you about. It's not like one of those things I haven't gotten around to writing... I specifically did <strong>not</strong> want to tell you. But now, I can't put it off any longer, so here goes.<br /><br />I have been training for a 5k for 7 weeks now, and am running my first official race this coming Sunday. I know, I know... we've been through this <a href="http://goingoregonic.blogspot.com/2008/10/training-day.html">before</a>, you and I. And, then, I <a href="http://goingoregonic.blogspot.com/2008/11/admission-of-guilt.html">quit</a> on you. Not only did I quit, but I didn't even <strong>tell</strong> you I quit until way <em>after</em> I quit. That was in November, and I said as soon as I was feeling "fully mobile" I was going to get back on it. Well... obviously it took me a little longer than that, but <em>come on</em>, I did buy a house, move, had eight weeks in a row of visitors, etc. Anyway, I was totally ashamed last time I had to quit publicly, so this time, I figured I'd make sure I was <strong>sure</strong> before I told you.<br /><br />If you remember correctly, there were several issues I was having during my runs, finally culminating with a strained muscle in my ankle which caused me to bag the whole thing. (Incidentally, even though I gave Justyn mad props at the end of my quitting post for going on without me, he did quit like a week later, too. I realize that is officially me throwing him under the bus, but I can't have you guys thinking I'm the only quitter in this household.) Anyway, I was running in some pretty old shoes before, so that was the first task on my list before I started training this time. So, I found a <em>sweet</em> deal at REI for these babies:<br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmE_bVY4j3tDfszpelk1jCbX6UZLHIpYrWwbw-gQuB38LbiIHX2o59mpQ2Jtv7k9SNjFs6WnFOVpuKi8iqwgQOiIM36-6b83vsst6lkvH_U0gI1jgRpUXrNlCdVNFCYCFK1un8SAqmnmS/s1600-h/Shoes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 280px; DISPLAY: block; HEIGHT: 280px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382541699588774098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmE_bVY4j3tDfszpelk1jCbX6UZLHIpYrWwbw-gQuB38LbiIHX2o59mpQ2Jtv7k9SNjFs6WnFOVpuKi8iqwgQOiIM36-6b83vsst6lkvH_U0gI1jgRpUXrNlCdVNFCYCFK1un8SAqmnmS/s320/Shoes.jpg" /></a> <em>Brooks Adrenaline GTS 8</em></div><p>I got them for half-price, around $45, which is totally awesome. And, they feel really good on my feet. I have had zero pain in my left ankle this time around after 7 weeks, so I think I'm good. Issue # 1? Resolved.</p><p>Another issue I was having was with my ears, which through the use of my iPod, has become a non-issue. Issue # 2? Resolved.</p><p>Issue # 3 was temperature control. I've since figured out my temperature thresholds, which has helped a lot. 65 degrees is definitely my optimum running temp, in which case I wear calf-length leggings and a racerback top with a sports bra. Over 70 calls for shorts instead. 60 degrees and I have to throw on pants and a super thin cotton t-shirt over my sports bra, which usually ends up pushed way up to my biceps after about half a mile. But I found some <em>awesome</em> <strong>brand new</strong> Nike running pants at Goodwill for $7 which are absolutely perfect for cooler mornings. I definitely need to get some winter running tops, though, which will be next on the list for sure. Another issue resolved.</p><p>I was also having problems with my posture and breathing, which both seem to have worked themselves out on their own. I think a big part of my success this time around has been the warmer weather. We started training in October last year, right around the time it cooled off and started to get a little rainy, not to mention it was getting dark super early. I realize that time is coming up again soon, but I'm hoping my habits will be set by then enough that it won't be that big of a deal. Issue # 4? Mostly resolved.</p><p>Finally, the issue of timing. This was a big one for me, and honestly, I think resolving this issue alone has made the biggest difference. The <a href="http://www.coolrunning.com/engine/2/2_3/181.shtml">Couch to 5k </a>program is great, but requires a lot of different timed intervals which is difficult to keep up with while you're running. So, this time around, I googled "Couch to 5k iPod playlists" and found some chick who had put together some music with voice cues to tell you when to start and stop. I was so unbelievably psyched to find this, and it has made a <strong>huge</strong> difference. And, of course now I'm running 25 minutes at a time, so I can finally listen to my own music which totally rocks. Final issue? Totally resolved.</p><div align="left">So anyway, Justyn and I have signed up for the <a href="http://www.komenoregon.org/">Race for the Cure </a>in downtown Portland this coming Sunday. And honestly? I'm a bit worried about what I've gotten myself into. You see, we aren't really done with the training program. I think we're through the hard part, but technically we still have like 2 weeks to go before we're consistently running a full 3 miles. I don't really mind it if I have to walk part of the race, but I'd like to run the whole thing. On the other hand, I don't want to hurt myself either. Does anyone out there think I'm risking injury by trying to run the whole thing if it's farther than I've ever run?</div><div align="left"></div><div align="left"><br />The other thing I'm worried about is this: When you start the program, they tell you that you can either run for time or distance. Well, time is so much easier, so that's what we've done. Until today, when I actually mapped 2.5 miles beforehand, just to see how I was doing. So in 25 minutes of running, I should have run 2.5 miles. But instead, I only ran 2.37 miles (averaging about a 10:30 mile... which, by the way... is that like laughably slow?). Could I have pushed my way through to the 2.5 mile mark? Absolutely. Is it a big deal? I don't know. All I know is that on Sunday I have to run 3.1 miles which, at my pace is going to be about 33 minutes and I don't know if I can do it. Or more importantly, if I <strong>should</strong>.</div><div align="left"></div><div align="left"><br />On the flip side, I am super excited about running my first race (for a good cause), getting my first race t-shirt, and a real live BIB!! I totally can't wait.</div><div align="center"></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com1tag:blogger.com,1999:blog-4968609892826679378.post-2419669114979415522009-09-11T08:00:00.000-07:002009-09-11T08:00:04.489-07:00Food Friday: Harvest Grains & Garden GoodnessIn case you've been wondering, my garden is still going strong. See?<br /><br /><br /><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379961801119050802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBaJE_FBcpkOsPX9mwbThQ0bzgKTvOLswA9K3kFMjXfaO1cJs0L90cVxew_K3mY7llEJtrphnprQOgVcY6RZiRUNwVw43uW5a_9Tp6EWz78wt91Qob8kAq9WuoLov8nAro_N8VzF4I0h4/s320/IMG_2212-500.jpg" /><br />I have more cucumbers, tomatoes, and zucchini than I know what to do with, but somehow we're still consuming it all. I guess that's a good thing... better than overconsuming other things (like ice cream).<br /><br />These are the first Bush Delicata squash that I harvested:<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379961803371079826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTSCWlIIhpCK2dJKG3EfeuzBhQZOGE8veUL3Z93xdXL6t8CIuWsKBa0ah9HKyDCPCrDtfVvzIEDAZdzWvIFt8BPra0XuXREAEdoSUHXN2S28L2Ha-W03rYMnPVR5lRfERhA03Hr5PK7x7O/s320/IMG_2225-500.jpg" /><br />Never heard of it? I hadn't either, actually, but it's also known as "Sweet Potato Squash". A friendly neighbor gave me the start when I first started my garden. The flavor is sort of a cross between a sweet potato and and acorn squash, with a slightly milder flavor. <em>Really good. </em>When I eat squash (acorn, usually), I generally just slice it down the middle, roast the halves upside down in the oven, and eat it right out of it's own skin. But, I kind of wanted to try this in another way, and had just found something great at Trader Joe's with which I wanted to experiment. So, I peeled, seeded, and diced the squash, coated it with olive oil, salt, and pepper, and roasted it in a covered baking dish at 400 degrees for about 25 minutes (until easily pierced with a fork, but NOT MUSHY).<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379961818865962754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7WW6b57GejMryYVwIh0Yxm9RQttgOikIXYso611frkQxYLRgp6e8tA2ZUbVOJFLeWJixfxOS8pWwuGunwYI9Yq6USFIvaOcaC5L5FzvOUEwIomBxYMdQf1944ri83yXoKPPd-h-lVCOLf/s320/IMG_2290-500.jpg" /><br />By the way, this is a great side dish on its own if you ever need a different veggie on your plate.<br /><br />Anyway, the cool new thing from Trader Joe's is called "<a href="http://www.thekitchn.com/thekitchn/noodles-pasta-and-grains/trader-joes-pantry-harvest-grains-blend-033688">Harvest Grain Blend</a>" which is basically a mixture of Israeli couscous, orzo, red quinoa, and baby garbanzo beans. It caught my eye when walking through the store because of the beautiful colors in the bag, and I just had to try it. (You know I'm always trying to find <a href="http://goingoregonic.blogspot.com/2009/02/food-friday-quinoa-and-black-beans.html">new grains </a>to eat.) I think you can just cook it up on its own to have as a side, but I wanted to incorporate some of my garden veggies so I made sort of a casserole instead. Don't worry if you don't have a TJ's near you. I'm going to do my best to guesstimate all the ingredients and ratios so you can make it yourself. Aren't I the <strong>best</strong>?<br /><br /><strong></strong><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379961812011524578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8oOTP1xYDt370ap1H4v6qfwGL6DDPLCzzvTo_4OrddCaoWMEenQwxEt5xWy-gz9GEyobT4NrGkvApePk02iRQt_Dtg6lXkvJM5K5DuzCk_fbtslBVcgDRi0Tbmqa1GmYXUDro08qZ1vB0/s320/IMG_2229-500.jpg" /><br /><strong>Harvest Grains & Garden Goodness</strong><br />1/2 cup Israeli couscous<br />1/4 cup red quinoa<br />1/4 cup dried baby garbanzo beans, halved (so they cook faster)<br />1/4 cup orzo (multi-colored if you can find it, but that's just for the sake of presentation)<br />2 cups broth of your choice<br />1 Bush Delicata squash, or other squash of your choice<br />1 cup fresh green beans, cut<br />1 cup chopped tomatoes<br />3 cloves of garlic, crushed<br />olive oil<br />1 tbsp. butter<br />salt<br />pepper<br /><br />1. Peel, seed, and cube the squash into an oven-safe baking dish. Drizzle with olive oil, sprinkle with salt and freshly ground pepper. Toss to coat, cover, and bake at 400 degrees for about 25 minutes, or until easily pierced with a fork. Don't let it get mushy.<br />2. While squash is roasting, slice your green beans into 3 inch pieces. Heat about a tablespoon of olive oil and 1 clove garlic in a skillet over medium heat. Saute green beans until tender.<br />3. While your green beans are cooking, put butter and 2 cloves garlic in a medium saucepan with dried grains. Toast over low-medium heat until fragrant, about 5 minutes. Add broth, salt, and pepper to taste; bring to a boil. Reduce heat, cover and simmer until all liquid is absorbed and grains are tender (about 10 minutes). Note: the garbanzo beans will still be firm - that's normal. All other grains should be soft.<br />4. When everything is done, stir the veggies into the cooked grains, and return to low heat until warmed through (if everything's not still hot from cooking). Top with fresh tomatoes, and serve. </p>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-12245077245408398792009-09-10T13:46:00.000-07:002009-09-10T14:25:04.957-07:00Breaking My SilenceI realize that the last few weeks have been quiet here on <a href="http://www.goingoregonic.blogspot.com/">Going Oregonic</a>, and I'm sorry for that. I don't really have an explanation for it, except that I just haven't felt much like writing. And, I haven't really had much to say, either. I've been spending a lot of time with new friends, and enjoying life in general instead of constantly looking out for blogging opportunities. You know what I mean?<br /><br />My mom sent me this cartoon a while back, shortly after I started this blog:<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 396px; DISPLAY: block; HEIGHT: 465px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5379945193675271058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBvYdibFf6iplCu7s-mA63yYkt_xVAvPGr1Cr6VMHUSb8gGeB8RPH0TEOkf-CcPnDaAqfb7FPztLRT8FHOuw9WAtLzi6xuViGMRmHQ16bEX1eN40yVz6P4cCpqWG2Htg26s8YO5_gMUz7/s400/bored_with_the_internet.jpg" /><br /><div align="center"><em>Cartoon from <a href="http://xkcd.com/77/">here.</a></em></div><em></em><div align="left"><br />When she first sent it to me, I thought, "I'll never be like that." You know, not enjoying the present moment because I'm constantly thinking of how I'm going to write my post about it. Anyway, it seemed kind of like it was starting to happen lately, so I just wanted to take a little break and enjoy things as they happened, not worrying about the subject of my next entry. So, that's sort of what's been going on. And, on top of that, I just haven't felt very creative lately. I also haven't been cooking much, which is my primary creative outlet. I think my <a href="http://goingoregonic.blogspot.com/2009/08/food-friday-zucchini-bread.html">obsession</a> with zucchini recipes has stifled my culinary prowess. It also doesn't help that I live in a city (and now within blocks) of excellent, healthy, cheap food. I have been eating out for an <em>obscene</em> amount of meals lately.</div><div align="left"></div><div align="left"><br />Until today, that is, when I decided to bust out some cookbooks and plan a couple of new meals for the week. And during this outing, something happened that has caused me to finally break my silence. </div><div align="left"></div><div align="left"><br />It's a beautiful day today, and I was going to walk to the store, but I just got this wicked new <a href="http://www.topeak.com/products/Bags/hb_cabriolet_basket">bike basket</a> for my birthday and thought it would be a shame not to use it. I'm still trying to overcome my <a href="http://goingoregonic.blogspot.com/2009/05/bike-at-your-own-risk.html">fear</a> of biking, and since it was the middle of the day, I figured it would be a less busy time to go. So, I hopped on, got halfway there and realized I forgot my bike lock. Turned around, proceed to get said bike lock, and departed again. I mosied over to the library first to pick up some books I had waiting for me, and then headed in to get some groceries.</div><div align="left"></div><div align="left"><br />I brought an extra bag with me to hold heavy stuff, because the previous (and first) time I used my bike basket to go get groceries, I found it made my bike a little bit front-heavy and harder to steer and balance (not a good thing for a beginner like me). I figured I could put the books and canned goods in my backpack, and produce in the bike basket to make things a little easier on myself. Well, you can probably see where I'm going with this by now, so I'll just cut to the chase. </div><div align="left"></div><div align="left"><br />After my shopping was done, I started to make a right turn out of the parking lot onto the street when I realized some crazy chick in a BMW was <strong>flying</strong> towards me (I promise I'm not making excuses... she was going entirely <em>too fast</em>.) Well, it scared the shit out of me and unfortunately there was a car parked on the side of the road right by the turnout which I was trying to go around... anyway, I got all wobbly, lost my balance, and totally fell into and <strong>hit</strong> the parked car. Then I totally overcompensated and thus started to fall the other way in front of crazy BMW lady. When my brain realized that I was about to fall into the street and oncoming traffic, I somehow snapped out of it, straightened myself up, and kept right on riding/hyperventilating all the way home.</div><div align="left"></div><div align="left"><br />I'm totally fine, no scrapes or anything which is good. But my ego is sufficiently wounded, as is my confidence that I should even <strong>be</strong> on the road in anything other than a car. Which is a real bummer because my new bike basket is super cute and I want to use it again. </div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-14376839466524225052009-09-04T15:57:00.003-07:002009-09-04T16:30:09.683-07:00Food Friday: Shanghai CucumbersOkay, so I realize it's been like 2 or 3 weeks in a row now that I've hit you up with a zucchini recipe. I have more in the hopper, but I figured I owed you a break. Don't get too excited, though... it's a recipe for the <strong>other</strong> vegetable of which I have an abundance: my beloved cucumber.<br /><br />I really love <a href="http://www.pfchangs.com/index.shtml">PF Chang's</a>. I'm not usually really big on chain restaurants, honestly, because usually the quality sucks, the food tastes "chain-y", and the service isn't so great either. Especially "ethnic" chains... I mean, really, we all know that PF Chang's isn't <em>real</em> Chinese food. But it's so <em>good</em>, right? Kung pao chicken? Hot & sour soup? <em>Fughettaboudit.<br /></em><br />Anyway, one of my favorite dishes at PF Chang's is called Shanghai Cucumbers. It has always seemed so simple, really, and I've been meaning to come up with my own homemade version for a long time. Well, now that I have like 15 pounds of cucumbers to use up, I figured it was an opportune time to give it a shot. I used lemon cucumbers for this, but any cucumber will work just fine. While it tastes really similar, I'm not 100% sure this is <em>exactly</em> like the PF Chang's version. But it's still damn good, so who cares? I don't.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNT4gWQlXoS6-KWNOXivFAqTzrBrDOeAsDNrU-UwDQzEda-NB4QwmTGQticODto1nAup0h_KEvHV8zC6A0YYMGnt4E6y9Mjpy97iYhpeOqkCYETYQze6enDgQroI28YMcKdmh-N14g-Obw/s1600-h/IMG_2394-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5377750236013457074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNT4gWQlXoS6-KWNOXivFAqTzrBrDOeAsDNrU-UwDQzEda-NB4QwmTGQticODto1nAup0h_KEvHV8zC6A0YYMGnt4E6y9Mjpy97iYhpeOqkCYETYQze6enDgQroI28YMcKdmh-N14g-Obw/s320/IMG_2394-500.jpg" /></a><br />Again, I made this one up, so the measurements are approximate. But, you should get the idea.<br /><br /><div><strong>Shanghai Cucumbers</strong></div><div>1 cucumber, chopped in about 1 inch pieces</div><div>1 tablespoon toasted sesame oil</div><div>1 tablespoon soy sauce</div><div>1 teaspoon toasted sesame seeds</div><div></div><div></div><div><br />Drizzle the sesame oil over the chopped cucumber pieces in a small/medium bowl. Add the remaining ingredients together and toss. Serve slightly chilled. (I keep my cukes, sesame oil and soy sauce in the fridge anyway, so it's kind of already chilled anyway once I make it.)</div><div></div><div><br />P.S. Remember the <a href="http://goingoregonic.blogspot.com/2008/09/oregon-produces-best-produce.html">cobbler</a> recipe I posted <a href="http://goingoregonic.blogspot.com/2009/07/food-friday-raspberry-cobbler.html">twice</a>? I know, I know... I still feel guilty about that. While I'm not going to torture you with posting again, I <strong>do</strong> want you to know that I made it again this week using freshly picked nectarines and <a href="http://henryfields.com/product.asp?pn=06616&bhcd2=1252106674">Chester blackberries</a>. Mmm.</div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-2508958070136980282009-08-28T07:59:00.000-07:002009-08-28T08:21:20.563-07:00Food Friday: Zucchini BreadMy world is being <a href="http://goingoregonic.blogspot.com/2009/08/zukes-cukes.html">consumed</a> by zucchini. No really, it is. After finally using up all my zukes (and giving some away), I was feeling pretty great about the fact that I have not had to throw any away. But then I went out into the garden yesterday, and picked SIX more that were ripe. Ugh. I am just barely keeping up. So, I was searching for more zucchini recipes when Justyn came home and said, "Honey, I'm sorry, but I just can't eat anymore zucchini."<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375029613838572962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-1glDSsQzjwhI6j7op5oFDUr2yItnG_u-kug6VEbcWpDg4iSUYkmEwckxmLdqe1KgEnf8HTx8vBulSCAV151s-uh5fzlYORjXoZpavKENZDQpvUEL7XDnuuPi74xLzc36BQitu4DcrNlG/s320/IMG_0822-500.jpg" /><br />So I said, "Well, what do you mean? Like, are you tired of having it a certain <em>way</em>?" His response was, "I'm tired of having it sliced, diced, sauteed, and grated. I'm tired of having it for breakfast, for lunch, and for dinner." And of course I panicked... I mean, I <strong>just</strong> picked a ton more from the garden! (Incidentally, he must've seen them all lined up on the kitchen counter and freaked out.) Anyway, I said, "What about zucchini bread?" And he said, "Yeah, that's fine." <em>Whew.</em><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375029622002166482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhBybqp2MsoEoeD4yctgrdTZK1QTp9SueiVYu5goBGkTJ4lkG79QImhLhuSg-oKKuPD6wIDdlBNLHY1DXE4Hsg_EpCPzH3q0xCWnuJuNLWkiHBX7HQ5pTfeOIjyDMjjfHVxDyxmmmOXBb/s320/IMG_2202-500.jpg" /><br />Even if you don't like zucchini, you should consider this recipe. It's really easy, healthy, and tastes nothing like zucchini. I originally found this recipe on All Recipes, but have modified it quite a bit to make it healthier. You can find the original <a href="http://allrecipes.com/Recipe/Moms-Zucchini-Bread/Detail.aspx">here</a>. This recipe makes quite a bit, so you may want to cut in in half. Or, you can do what I do and freeze some. To freeze, just wrap the completely cooled loaf/muffins <em>really well </em>in wax paper or aluminum foil. Remove from the freezer the night before you want to eat it.<br /><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjXPLGygXTIN3DhjBKCT0xJwsxAi6sXNUbbp9FfI9_zqYP3qV1t_32W83g8hxCRnUpZrV-I4KNYkLJw6bjGG-VY54uxyqywiyaeFrpXvzydrREv9jSU_jBkPgerlHPzXnegwqVcZuBSRd/s1600-h/IMG_0818-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375029603684037874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjXPLGygXTIN3DhjBKCT0xJwsxAi6sXNUbbp9FfI9_zqYP3qV1t_32W83g8hxCRnUpZrV-I4KNYkLJw6bjGG-VY54uxyqywiyaeFrpXvzydrREv9jSU_jBkPgerlHPzXnegwqVcZuBSRd/s320/IMG_0818-500.jpg" /></a><br /><strong>Zucchini Bread</strong></div><div>adapted from All Recipes</div><div></div><div><br />1 1/2 cups all-purpose flour </div><div>1 1/2 cups whole wheat flour<br />1 teaspoon salt<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />3 teaspoons ground cinnamon </div><div>1 teaspoon ground nutmeg</div><div>3/4 teaspoon ground ginger</div><div>1/2 teaspoon ground cloves<br />3 eggs<br />1 cup applesauce</div><div>2 1/4 cups <a href="http://en.wikipedia.org/wiki/Turbinado_sugar">turbinado sugar </a>(raw sugar - you can use white if that's all you have)<br />3 teaspoons vanilla extract<br />2-3 cups grated zucchini (anywhere in between is fine... it's a forgiving recipe)<br />1 cup chopped walnuts<br /><a style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" href="http://allrecipes.com/Recipe/Moms-Zucchini-Bread/SaveToRecipeBox.ashx" rel="nofollow"></a><br /><br />DIRECTIONS<br />1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.<br />2. Sift flour, salt, baking powder, soda, cinnamon, nutmeg, ginger, and cloves together in a bowl.<br />3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.<br />4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.<br /><br /></div><div></div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-63093388589253510012009-08-21T14:33:00.000-07:002009-08-21T14:53:31.107-07:00Food Friday: Zucchini PattiesI'm going to apologize in advance for the onslaught of zucchini recipes coming your way. Look, I've got a <a href="http://goingoregonic.blogspot.com/2009/08/zukes-cukes.html">boatload</a> of the stuff, and I've got to figure out some way to use it, so what do you expect? However, just because these recipes all <em>happen</em> to have zucchini in them, doesn't mean I've lowered my standards. They're all good, I promise.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372533997968901602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLT3kpjszpQcUw87c9FtNiwK-65PvSER8dz8RJ1w_H3X5yCSqO0ojxpkYsjlXIvimtHsxu-QB2Qyq70WM26-cLrbZ0eeY6LJXk0AVPhbfPHcwAWqJh8BSIg3zL4b_u_qW_qw-qIZdXfHIH/s320/IMG_1871-500.jpg" /><br />I actually discovered this recipe last fall when my mom and I were discussing ways to use up excess zucchini. You see, Nashville recently got their first Trader Joe's, and if you've ever bought produce there, you know that their zucchini usually comes in packages of 3 together. Well, my mom was complaining about this issue, saying that sometimes she only wanted to buy <strong>one</strong> zucchini. And of course, at that point, I was like, <em>Why? You can do <strong>lots</strong> of different stuff with zucchini</em>. And I proceeded to send her a million recipes that called for zucchini in some form or fashion. Anyway, this was one of them. You'll be seeing the rest of the recipes I sent her in the coming weeks! <strong><em>Mwa ha ha ha!</em></strong><br /><br />I've made some slight changes to the recipe I found <a href="http://allrecipes.com/Recipe/Zucchini-Patties/Detail.aspx">here</a>. Also, I think you could probably bake these if you wanted to skip the frying (which, let's be honest, is not healthy no matter how many vegetables are involved.) But, that being said, don't forget I'm from the South and I like to fry things once in a while. So that's what I did. These are super easy and really tasty. I have made them as a side dish for dinner (to accompany salmon and rice) or my favorite so far is for breakfast on top of an egg with some avocado and salsa. MMMMM. It's <em>damn</em> good.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1L3hw0ItNwka-fx-0l_O5isJWDz_-TQXcMwzmaWJFcYK9rSKEoS_RPj2sRYumPUnZ75nr1V2PbRWhvaRxyvKHITih2jqc8Wpna0hgbUKMgyLkNOh2mNAslxuGQhCDQPi4lM4M-7cEHUQF/s1600-h/IMG_1873-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5372534004653787794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1L3hw0ItNwka-fx-0l_O5isJWDz_-TQXcMwzmaWJFcYK9rSKEoS_RPj2sRYumPUnZ75nr1V2PbRWhvaRxyvKHITih2jqc8Wpna0hgbUKMgyLkNOh2mNAslxuGQhCDQPi4lM4M-7cEHUQF/s320/IMG_1873-500.jpg" /></a><br /><div><strong>Zucchini Patties</strong></div><div><em>adapted from AllRecipes</em></div><div>2 cups grated zucchini (a small-medium zucchini usually yields about 1 cup grated, FYI)<br />2 eggs, beaten<br />1 teaspoon onion powder<br />1/2 cup all-purpose flour<br />1/2 cup grated Parmesan cheese<br />1/2 cup shredded Cheddar cheese<br />salt to taste (I use about 1/2 teaspoon)</div><div>2 tablespoons vegetable oil</div><div></div><div><br />1. In a medium bowl, combine the zucchini, eggs, onion powder, flour, Parmesan cheese, Cheddar cheese, and salt. Stir well enough to distribute ingredients evenly.<br />2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. </div><div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-76991879882194269712009-08-17T10:47:00.000-07:002009-08-17T16:41:33.017-07:00Mt. Hood Scenic LoopWe have had an influx of visitors this summer, and by influx, I mean it's been <em>unreal</em>. We had 8 (yes, count them = EIGHT) weekends in a row where we either had visitors in town or were out of town ourselves. That, paired with major changes going on in the house (new electrical, new HVAC, hot water heater, insulation, etc.), has made this summer absolutely <strong>crazy</strong>. I don't know how I ever found the time to work a full time job, seriously.<br /><br />But I'm not complaining... no sir. It has been <em>wonderful</em> having people come visit. Honestly, our friends and family have really stepped up to the plate and gone out of their way to come see us in our new city. It's been overwhelmingly emotional, and I love it. It's scary when you move away, you know? You never know if people will keep in touch, and will come see you. And when they do, it's totally awesome. The other thing that has been great is that it's given us lots of chances to explore parts of Oregon. For the first couple of visitors, our standard tour involved driving to the coast (which is awesome), but pretty soon that gets old and you need something new. So our favorite destination lately has been the <a href="http://en.wikipedia.org/wiki/Mount_Hood_Scenic_Byway">Mount Hood Scenic Loop</a>. Here's a little photo tour for you:<br /><br />This is the view from the <a href="http://vistahouse.com/">Vista House </a>at Crown Point, along the old <a href="http://en.wikipedia.org/wiki/Historic_Columbia_River_Highway">Historic Columbia River Highway </a>(part of which follows the path of the original Oregon Trail - cool, huh?) Maybe you remember that sometime about a year ago I said the Columbia River Gorge <a href="http://goingoregonic.blogspot.com/2008/08/home-stretch.html">wasn't that impressive</a>... or maybe you don't. But in case you do, I take it back. All of it. Let's just pretend it never happened.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVsd89ew4wqCdAZS4RpLjXAbGyUmC_WdHbJwQT2JZZ4kOdH7w1L4XrEHPWNgWNfAZoYNS2FHUeDBFDA5e5HlCkDeCXAZbKc-TEl3qc1EkzNDbw0o3DroFRpb8jVDFsg_Fx9dDKcXc_4t1/s1600-h/IMG_1775-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370992122201436130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSVsd89ew4wqCdAZS4RpLjXAbGyUmC_WdHbJwQT2JZZ4kOdH7w1L4XrEHPWNgWNfAZoYNS2FHUeDBFDA5e5HlCkDeCXAZbKc-TEl3qc1EkzNDbw0o3DroFRpb8jVDFsg_Fx9dDKcXc_4t1/s320/IMG_1775-500.jpg" /></a><br />Traveling along the scenic loop, you pass several waterfalls right in a row (probably all within 3 or 4 miles of each other). The first one is called <a href="http://en.wikipedia.org/wiki/Latourell_Falls">Latourell Falls</a>, and it's really pretty. Plus there's a cool old bridge right by the trailhead, and there's some cool neon green algae-looking stuff growing on the rocks. It drops 249 feet off a cliff with no tumbling, which is pretty rare for this area. It's a lovely stop to make if you're traveling that way, and it's an easy walk from the road.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjo4DmGI2itZ8K0Nh3M8C2P4QEfahexqlrYVum_W6Gdi69FDEmKe791_ASx6CF3_dDEYmb9xqXxjvgO0M241z1Io6GcaEAJF299LTbWwayrrCnJdEHzJ2Y_PDrJzp3ZGkd0TZpD8-KIms/s1600-h/IMG_1888-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370992117205016818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjo4DmGI2itZ8K0Nh3M8C2P4QEfahexqlrYVum_W6Gdi69FDEmKe791_ASx6CF3_dDEYmb9xqXxjvgO0M241z1Io6GcaEAJF299LTbWwayrrCnJdEHzJ2Y_PDrJzp3ZGkd0TZpD8-KIms/s320/IMG_1888-500.jpg" /></a> </div><div>The next waterfall we stopped to see was <a href="http://en.wikipedia.org/wiki/Wahkeena_Falls">Wahkeena Falls</a>, which means "most beautiful" in the local Native American language. This waterfall is definitely worth seeing... it's very different from the others because it sort of cascades or tumbles down, rather than just dropping straight from the top. This one is a little more of a walk up from the road, but still pretty easy and worth a stop.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8YPIBGIFOZ8I46-qHsafbUDGklb9qeB5JgWwwutSAzwPBN-oTILtRoKwBcUskdYJsJ0EqEsQnHZHa9oMuCmYLweP_holH5_7XfJN2rfLm5DZV0R3cCCkhgSAZJN82Nz1TuP4UC_c1ISd1/s1600-h/IMG_1896-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370992107406546818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8YPIBGIFOZ8I46-qHsafbUDGklb9qeB5JgWwwutSAzwPBN-oTILtRoKwBcUskdYJsJ0EqEsQnHZHa9oMuCmYLweP_holH5_7XfJN2rfLm5DZV0R3cCCkhgSAZJN82Nz1TuP4UC_c1ISd1/s320/IMG_1896-500.jpg" /></a> </div><div>You'll pass a few other waterfalls in this area, including <a href="http://en.wikipedia.org/wiki/Horsetail_Falls_(Oregon)">Horsetail Falls</a>, <a href="http://en.wikipedia.org/wiki/Shepperd%27s_Dell">Sheppard's Dell</a>, and <a href="http://en.wikipedia.org/wiki/Bridal_Veil_Falls_(Oregon)">Bridal Veil Falls</a>. We didn't stop at them all, because we were on a mission. But, if you like waterfalls, this area is a jackpot. But first, the crowned jewel of waterfalls in this area, I give you <a href="http://trips.stateoforegon.com/multnomah_falls/">Multnomah Falls</a>. At a total drop of 620 feet, it's the second-highest year-round waterfall in the country, something we Oregonians are very proud of. Other people like it too; nearly two million visitors come to gawk at it every year.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9677B9Wf7GeCRcP4sfOPdYtKq2IIr7nODf6MWRLqk3jAamGCZfsg-NlBcCaeRMqMxp8CHtTtFHKBPqjXj7VqC67E-aXQoP65C4J31K4yigGCzo_QynVU8AZ8AotA5RSBC92xVHKizunq/s1600-h/IMG_1903-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370992102942873938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9677B9Wf7GeCRcP4sfOPdYtKq2IIr7nODf6MWRLqk3jAamGCZfsg-NlBcCaeRMqMxp8CHtTtFHKBPqjXj7VqC67E-aXQoP65C4J31K4yigGCzo_QynVU8AZ8AotA5RSBC92xVHKizunq/s320/IMG_1903-500.jpg" /></a> </div><div>After these stops, it's a short drive to Hood River, the windsurfing (and kiteboarding) capital of the <a href="http://www.el.com/to/hoodriver/">world</a>. We stopped at the waterfront and watched the surfers for quite a while, and it looks <strong>so fun</strong>. I'm definitely adding it to the list of things to try, water phobia or not. Hood River is also home to the <a href="http://www.hoodriverfruitloop.com/index.html">Fruit Loop</a>, a scenic drive/bike route that takes you around to several local farms where you can pay a <em>very</em> small feel and pick your own fruit. Mmmm. And best of all, check out the backdrop:<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbW6Q78D9CyDtHwtzf1qmmkpjPMojOKqsuojLIqxMgpsSf3mmO3EtBGWBsaPVIvOdtVMYu50CHLejDa_jXXAVkzl5CCFQf09X54RzyRxuNu9gEcxY4ilcKr1_0Bl6562zGXHh0yDl___k/s1600-h/IMG_1907-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370992092819509714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbW6Q78D9CyDtHwtzf1qmmkpjPMojOKqsuojLIqxMgpsSf3mmO3EtBGWBsaPVIvOdtVMYu50CHLejDa_jXXAVkzl5CCFQf09X54RzyRxuNu9gEcxY4ilcKr1_0Bl6562zGXHh0yDl___k/s320/IMG_1907-500.jpg" /></a><br />After seeing this, how can you <strong><em>not</em></strong> want to drive up to the mountain? So... we did! It's an absolutely <em>beautiful</em> drive up to Mount Hood, and by the time you get there, you're definitely hungry. So, stop in at <a href="http://www.timberlinelodge.com/">Timberline Lodge </a>and visit the <a href="http://www.timberlinelodge.com/blue-ox-bar/">Blue Ox Bar </a>for some yummy pizza and a local microbrew. And, here's a tip: skip the farmer's market brunch they offer. It looks yummy, but at $20 per person, I'd rather load up with my own goodies from the farmer's market. </div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZSmZLLTmNGBh_LAFi2zK-iFj71a9oNWZE2dvopWAxQQXgODkTQzI5CsA2Gme-kZhTGPNehDXgmlnERxu_UiG5lWY9u4T1RREikcSJCTl0-6uBMCWnlzzFb3LljxShM20Tm2cI54Qs82R/s1600-h/IMG_1956-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370991184595144242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAZSmZLLTmNGBh_LAFi2zK-iFj71a9oNWZE2dvopWAxQQXgODkTQzI5CsA2Gme-kZhTGPNehDXgmlnERxu_UiG5lWY9u4T1RREikcSJCTl0-6uBMCWnlzzFb3LljxShM20Tm2cI54Qs82R/s320/IMG_1956-500.jpg" /></a><br />Anyway, Timberline is a really cool stop, and the lobby even has some movie props from <em>The Shining</em>, which was <a href="http://en.wikipedia.org/wiki/The_Shining_(film)#Production">filmed there</a>. It's also a good starting off point for hiking a portion of the <a href="http://en.wikipedia.org/wiki/Timberline_Trail">Timberline Trail</a>, which we followed for a couple of miles. Along the trail, there are some beautiful views of <a href="http://en.wikipedia.org/wiki/Mount_Jefferson_(Oregon)">Mount Jefferson </a>(Oregon's second highest peak) in the distance.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM5ZKSTJE0mLaLjLFrGEJMTxYFQ6KZOo70s6QiaiDkIumdCWZAU1471xM6WgLwS8IcFjwmqd-JCcAtcESkulq1FNBziXvs_DfHO5MDE5uDmwZuWFm0UQjtY7zZU3CPK3_JGTJ1wZlM-c7/s1600-h/IMG_1962-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370991174068064226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqM5ZKSTJE0mLaLjLFrGEJMTxYFQ6KZOo70s6QiaiDkIumdCWZAU1471xM6WgLwS8IcFjwmqd-JCcAtcESkulq1FNBziXvs_DfHO5MDE5uDmwZuWFm0UQjtY7zZU3CPK3_JGTJ1wZlM-c7/s320/IMG_1962-500.jpg" /></a><br />Personally, I think Mount Hood is much prettier from far away. Once you're on it, it's kind of sandy and bald looking. But hey, that's just me.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1VmIJY6v9T2ci-nO2fzhFUb7LV6c4uKST6As1gtj5o11bJN4jbRzqpbs2O1ZqjyVp6axLtMayEAEFehYAUTM_8kKoBeAo2vpW8aROJpIGMfBpNnTmLT14HTjKyILPy4zikIk08Tl5TKK/s1600-h/IMG_1975-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370991168881277282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1VmIJY6v9T2ci-nO2fzhFUb7LV6c4uKST6As1gtj5o11bJN4jbRzqpbs2O1ZqjyVp6axLtMayEAEFehYAUTM_8kKoBeAo2vpW8aROJpIGMfBpNnTmLT14HTjKyILPy4zikIk08Tl5TKK/s320/IMG_1975-500.jpg" /></a>On our way back to Portland, we decided to stop and do another hike up to <a href="http://www.localhikes.com/Hikes/MirrorLake_6442.asp">Mirror Lake</a>. It's a pretty easy hike (3 miles out and back), mostly shaded, and takes you through some beautiful forest.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmnunJXYPDwDLjv2hadZVLX_QYQ_2rDQB7DYU8CGUcuiogbMZ1EcB6jZAOMDirCctiMkhpwJE_vLbR8BMKaPEIgeA0spFetXaQPbgaL5NUAatkgfZMxcU449pxvB7OrBXd1thIWZCwHmU/s1600-h/IMG_1981-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370991153016479106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmnunJXYPDwDLjv2hadZVLX_QYQ_2rDQB7DYU8CGUcuiogbMZ1EcB6jZAOMDirCctiMkhpwJE_vLbR8BMKaPEIgeA0spFetXaQPbgaL5NUAatkgfZMxcU449pxvB7OrBXd1thIWZCwHmU/s320/IMG_1981-500.jpg" /></a><br />It's a popular hike, though, and was somewhat crowded when we went on a weekend. I'd suggest going early or waiting until late afternoon to go. Take a lunch, and eat on the water! But watch out for mosquitoes!!</div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0EV3ftkDzOs6vEJjN-kK97kuZQTJ1C6FZq_srBhRnBUHpJl3fp4XrKA-sRgs7C30KzgPRLuyOSTMtdZ6dA15b1B9OIjdy4cYexPmyYsyPmjQnb_agW3drwMA8JrbN9JOpWTsBRHGI-1q/s1600-h/IMG_1983-500.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5370991144837526546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0EV3ftkDzOs6vEJjN-kK97kuZQTJ1C6FZq_srBhRnBUHpJl3fp4XrKA-sRgs7C30KzgPRLuyOSTMtdZ6dA15b1B9OIjdy4cYexPmyYsyPmjQnb_agW3drwMA8JrbN9JOpWTsBRHGI-1q/s320/IMG_1983-500.jpg" /></a> </div><div>It was a beautiful way to spend a summer day, and I'd highly suggest this to anyone wanting to get out of the city for a while. I do wish we'd stopped in Hood River longer, so maybe next time we'll do that... and who knows? Maybe you'll see pictures of me on a kiteboard before you know it!</div></div></div></div></div></div></div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-87994171021379726882009-08-07T15:37:00.000-07:002009-08-07T16:09:22.873-07:00Food Friday: Heirloom Tomato Salad with Lemon Cucumbers<a href="http://en.wikipedia.org/wiki/Heirloom_tomato">Heirloom tomatoes</a> are one of my absolute <em>favorite </em>things about summer. There are so many kinds, colors, shapes and flavors! Some are purple, or orange, or multi-colored... some even have stripes! I don't know why this fascinates me, but I simply <em>cannot</em> walk by a stand with heirloom tomatoes and <strong>not</strong> buy some. I think part of the reason is that I just <strong>love</strong> colorful salads, and how often do you have an excuse to put something purple in your salad??<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5367356716922339474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4IDwAc-G1IahoDBVFfR1_O7BeX4hlzVkcoJDgVQAwUd3RszDmFq6_YsKcQHw0APGilqoxav7RBU5iL0kaz6cegsaCYtsIKLGbLFcOBcqTGyoQGFUmDZGn9T8-y4qu12T0WH28RGVYsetT/s320/IMG_2140-500.jpg" border="0" /><br />So of course when I saw these, I just <strong>had</strong> to buy them. I intended to make a tomato & mozzarella salad, but then I remembered that I had a ton of <a href="http://goingoregonic.blogspot.com/2009/08/zukes-cukes.html">lemon cucumbers </a>to use, too. I have made tomato & mozzarella salad (its proper name is <a href="http://en.wikipedia.org/wiki/Insalata_Caprese"><em>Insalata Caprese</em> </a>for those of you who want to sound gourmet) lots of times before, and it suddenly occurred to me that cucumbers (lemon cucumbers, especially) would be an interesting addition to the recipe.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvO2jXZgkxwqSJ3ydMycrYZbz9oP7yD-L-wQbNi6RBsESCh1TMkg0OPPGxXU0lzxprauj8s10HwE_PJ5tw2YOndlaLuaJ4l2y1BUh44wVtk87Sja97bFvo0nrO8vy1kZpMRHAA9wbPRAH/s1600-h/IMG_2147-500.jpg"><img id="BLOGGER_PHOTO_ID_5367356722897784722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGvO2jXZgkxwqSJ3ydMycrYZbz9oP7yD-L-wQbNi6RBsESCh1TMkg0OPPGxXU0lzxprauj8s10HwE_PJ5tw2YOndlaLuaJ4l2y1BUh44wVtk87Sja97bFvo0nrO8vy1kZpMRHAA9wbPRAH/s320/IMG_2147-500.jpg" border="0" /></a><br /><div>So, I sliced it all up (actually Justyn sliced it all up) and tossed it with some olive oil and freshly chopped basil, and there you have it! A perfect summer salad. One quick note: I think technically you're supposed slice your tomatoes, cheese, etc. into round slices about 1/4 inch thick, arrange prettily onto a plate and drizzle with olive oil, etc. But, we just chopped ours into chunks and tossed it all together. Do what you like... there are no rules.<br /><br /><img id="BLOGGER_PHOTO_ID_5367356730580281602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQjEZbX9PqGDFGiQuOzlN2E-rReu-li78gWNHaV-3YqBozgj4XrA0YnFpmNYmmBuKUvGSI_RdQ-Pg-yJqctBY4p5rIStM73WZ2H6Sgs_RgiFppkZNdqUSnp0xQhJAhavxVYv1QrH7E_Kt/s320/IMG_2165-500.jpg" border="0" /><br /><div><strong>Heirloom Tomato Salad with Lemon Cucumbers</strong></div><div>3-4 medium to large heirloom tomatoes, very ripe</div><div>2 lemon cucumbers (or regular would work here, too)</div><div>fresh mozzarella (you can buy it in one big chunk or little 1 inch balls)</div><div>1/4 cup freshly chopped basil</div><div>1-2 tablespoons olive oil</div><div>sea salt & freshly ground pepper to taste</div><div></div><div><br />Chop the tomatoes and cucumber and toss into a bowl. Drain any liquid that may accumulate in the bottom of the bowl. Drizzle with olive oil and sprinkle basil into the mixture. Season with salt and pepper to taste. Toss and enjoy!</div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-61834988187864614962009-08-06T08:00:00.000-07:002009-08-06T08:00:01.973-07:00Zukes & CukesMy dear, dear friends. I have <strong>excellent</strong> news. The zucchinis are BACK! Woo hoo! Check out how glossy and beautiful they are!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69LFj0ZjZanfayZUNky_wr8gIy9MmMOZVyVtB6jyeanh8I3ZneuWs5XlxqGiqHkPgFeuH_pXNRerS2Ys1sgGq5t0wkp3eaA3TCL5VlvRqSCWI2rEeNsD9BdTwDXnkr5tVx95y1T002LPT/s1600-h/IMG_2183-500.jpg"><img id="BLOGGER_PHOTO_ID_5366658256417221314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg69LFj0ZjZanfayZUNky_wr8gIy9MmMOZVyVtB6jyeanh8I3ZneuWs5XlxqGiqHkPgFeuH_pXNRerS2Ys1sgGq5t0wkp3eaA3TCL5VlvRqSCWI2rEeNsD9BdTwDXnkr5tVx95y1T002LPT/s320/IMG_2183-500.jpg" border="0" /></a><br />For those of you who have always had faith in me even during my failures, I want to thank you for not losing hope. For those of you who <em>did</em> doubt me after last week's <a href="http://goingoregonic.blogspot.com/2009/07/gardening-lesson-2.html">devastating</a> casualties, let this be a lesson to you. I am a resurrector, a gardening goddess, a miracle worker, if you will (at least for this week.)<br /><br />In other news, I have lots and lots of cucumbers! If you were curious when I mentioned lemon cucumbers, here you go. Looks like a lemon (sort of) but tastes like any ol' cuke.<br /><br /><img id="BLOGGER_PHOTO_ID_5366658245686697282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zodrgi5I4n02ECUT2hF9mQiFIxMYTieluLzMy_gfeFDgxaKQpEoOCo9Fi2kUKKEG811dOTeQXM_HcB2Xxaw5EhyphenhyphendcQ7h_CHwdRNEgQdoUV1w-Yx0bPhXjEPcwmQ2QrvTadxPyqGWNdeO/s320/IMG_2100-500.jpg" border="0" /><br /><br />Here's one after it was sliced into a bowl and sprinkled with salt. Right before I ate it.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY7JsiBiKdMB3q-gGza1hGc8tIgUroliK_dWCSU_M-0ROwJpU5Fe_u4m1j1I6eOVNb8FeB5svI51nwiJDvnlfQatAkUyqYCVuRhwyYc0qW9zSN4m0rGrhLfj8U1CsnD8s_qqhZyM1FXkq/s1600-h/IMG_2157-500.jpg"><img id="BLOGGER_PHOTO_ID_5366658247384103922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEY7JsiBiKdMB3q-gGza1hGc8tIgUroliK_dWCSU_M-0ROwJpU5Fe_u4m1j1I6eOVNb8FeB5svI51nwiJDvnlfQatAkUyqYCVuRhwyYc0qW9zSN4m0rGrhLfj8U1CsnD8s_qqhZyM1FXkq/s320/IMG_2157-500.jpg" border="0" /></a><br /><div>I'm also growing another type of cucumber called "<a href="http://www.gardensalive.com/product.asp?pn=3153&bhcd2=1249524599">straight eight</a>". You can see where it gets its name:</div><div><br /><div><img id="BLOGGER_PHOTO_ID_5366658235365929266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARzsORHBqk6OlwB8rp8dGXYb9sPZNSKL6DmdMM7zSr_p4IfQJ6-z0YYm_kQMagHfMN469i0HdMF8pFVrAw6yluKKGa1zm6BB1SH8Cs6Tv5HJgoa4-05Aa77Bs_AaQgImoN_nZ7MO1V6RB/s320/IMG_2054-500.jpg" border="0" /></div><div> </div><div>Except I don't know what happened to this one.</div><div> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGnZGq3KsJya8nROOBO302uqeE1TjCXu-r8WYgRvs3u3ig-ah19NvgDe6SWp1dKGDXka4_6ZNhNy2thruunDnrGCBNm36lU8eHSfx3am0zVaj1AyLjo_LXmk5ynMl1TFbtkmgn-jveXgm/s1600-h/IMG_2084-500.jpg"><img id="BLOGGER_PHOTO_ID_5366658242159140354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcGnZGq3KsJya8nROOBO302uqeE1TjCXu-r8WYgRvs3u3ig-ah19NvgDe6SWp1dKGDXka4_6ZNhNy2thruunDnrGCBNm36lU8eHSfx3am0zVaj1AyLjo_LXmk5ynMl1TFbtkmgn-jveXgm/s320/IMG_2084-500.jpg" border="0" /></a> </div><div>Another gardening lesson I've learned is that things grow in funny shapes. These aren't your local supermarket cukes, people. Of course, they're <em>better.</em> 'Cause I grew 'em.<br /><br /><br /><div></div></div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-14811516757970011842009-08-05T08:43:00.000-07:002009-08-05T10:37:38.755-07:00The Rose GardenAh, summer. It's in full swing, and I <em>love</em> it. There's a big <a href="http://goingoregonic.blogspot.com/2009/01/weather-schmeather.html">secret</a> here in the Pacific Northwest, and I've talked about it before. The secret is that the winters aren't as bad as anyone says they are, and even if they were, the summer weather would totally make up for it. It's cool in the evenings (65 - 70 degrees), warm during the day (mid-80s), no humidity, and no bugs. When I talked about this before, I only had a hunch that all the <em>boo-hooing</em> about the winter rains was just a front to keep people from moving here. I'm now absolutely convinced that is the case.<br /><br /><img id="BLOGGER_PHOTO_ID_5366523780546577378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPJSU92Ofw5wQawp09sdYELZ03YhJljEKH5hUxGTNNrDTuAf2B__33DDenOiLF18ioTGuFtUX6Pn02LiyMx7ebwo-lTHevjkmdwLepDSO4q6WCJNLX8-jD57hcGoTKAQDUfnqvSACqyoGb/s320/IMG_0394-500.jpg" border="0" /> <div align="center"><em>This is one of my favorites... reminds me of a candy cane.</em></div><br />Anyway, one of the absolute <strong>best</strong> places to visit during the summer in Portland is the <a href="http://www.rosegardenstore.org/thegardens.cfm">International Rose Test Garden</a>. Remember how I <a href="http://goingoregonic.blogspot.com/2009/01/whats-in-name.html">told</a> you that one of Portland's nicknames is "City of Roses"? Well, here it is in full force: in a space of about 4 acres, there are over 7,000 rose plants of about 550 different varieties. The rose garden is tucked into beautiful <a href="http://www.washingtonparkpdx.org/">Washington Park</a>, a fantastic place to spend an afternoon if you want to be outdoors.<br /><br /><img id="BLOGGER_PHOTO_ID_5366523579202872322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRXWlSl2Cu-EFTz7lFyBLLmRLNPsQGOLHZj36gTxhdIVioFzK6ezkK7F6mYEAu2p4iti9AU44lo0V-hN1EroyRSFZFspjVH9g4Sa72WucV4-LiKNZ1ixuAHAfaVlXUCGx1039aAEUuAWV/s320/IMG_1649-500.jpg" border="0" /><br />Why is it called a "test" garden, you ask? Well, it's just that: new varieties are sent here from all over the world to test them out... see how they grow, check for diseases, color, and fragrance. It started as a safe place to send roses for safe-keeping during World War I, because people didn't want their roses destroyed during the bombing in Europe. <em>Which, I think is interesting...like, didn't they have other <strong>more important</strong> things to worry about than what would happen to their rose bushes? Weird</em>.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeLO6zp14qr1slUlTkoJC_YHR_tdnsGCCPqp8KajGK8vxKXcLwmImqIc_YVNszlJFBFuKHoMyVI3h9THcsao7zh59nOfZ7gP2xYbTPi9xucq-CSTVazHW480CuoVttVdjaEbnZadIfF76/s1600-h/IMG_1598-500.jpg"><img id="BLOGGER_PHOTO_ID_5366523779782247874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFeLO6zp14qr1slUlTkoJC_YHR_tdnsGCCPqp8KajGK8vxKXcLwmImqIc_YVNszlJFBFuKHoMyVI3h9THcsao7zh59nOfZ7gP2xYbTPi9xucq-CSTVazHW480CuoVttVdjaEbnZadIfF76/s320/IMG_1598-500.jpg" border="0" /></a> </div><div>The roses bloom off and on from April through October, with the peak coming in June/July depending on the weather. I <em>highly</em> recommend going before summer is over. I went in August last year, too, and there were still plenty of roses to enjoy. Plus, it's <strong>free</strong>, it's <strong>outside</strong>, and there's a pretty great view of downtown Portland with Mount Hood in the background. Here are some tips: parking kind of sucks, but be patient. Lots of people are coming and going, so you can easily snag a good spot if you keep your eyes open. Or, you can take <a href="http://www.trimet.org/">MAX</a> (Red Line or Blue Line) if you don't want to drive. Also, there's not much shade there, so wear sunscreen, and if it's a hot day, I wouldn't recommend going in the middle of the day. It can get pretty hot up there.<br /></div><div></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5366523779763383730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPCyGpsVu0e9hyphenhyphen3nTR_2jNwlxJaUEppQrDML3F07Ki_gOhYsGgTn_angSeVGzKhTpkpIy4o8Wj5gJ4Cf17qxp92vF_HcYgxBi7xsGxNARu1vRHHEWBg_muGSHd92yGvC9JEKdvT1cMpn8/s320/IMG_1594-500.jpg" border="0" /><br />I mean, really, everywhere you turn there is an amazingly beautiful rose. I took <em>so </em>many pictures when I was there. And <strong><em>oh</em></strong> they smell <em>so good</em>. The whole place is so fragrant, and every rose I see beckons for me to put my nose right in and take a whiff. Mmm!<br /><br />And with that, here are some more pictures for you to enjoy! This is just a <em>small</em> sampling of the beauty you will see there. I couldn't post all my pictures, because then you wouldn't go, would you?<br /><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGA7FreicS0VoUwGl4ZbzJMPTU_vVfffVJLHwxbAeuZBYzFkQUQZAU3fpxxRDo6tEz62KCe0vm9vuAwGVRnQ674THk4yBXPxy8_uqI257-6aDj4J4siEKgdiELzRZwsB2YNDCjKXMHm74C/s1600-h/IMG_0404-500.jpg"><img id="BLOGGER_PHOTO_ID_5366523593512500866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGA7FreicS0VoUwGl4ZbzJMPTU_vVfffVJLHwxbAeuZBYzFkQUQZAU3fpxxRDo6tEz62KCe0vm9vuAwGVRnQ674THk4yBXPxy8_uqI257-6aDj4J4siEKgdiELzRZwsB2YNDCjKXMHm74C/s320/IMG_0404-500.jpg" border="0" /></a><em>The black rose. Yep, that's right. BLACK. (Apparently this is as close as they can get.)</em> </div><div><br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4QtkkATaBGMg5tQvvu_xg_AQz-99s4QYLCTGsYLdcpwDlU2vmKx74Q3v-g2xseDryy3Oj0Pwk7S3YP5QzaJ78AAO51j_eZEO_So7IhFR2NuIAW9qdyzhGCbTf8yQ6WlYRS9-U3g5MfPS/s1600-h/IMG_1636-500.jpg"><img id="BLOGGER_PHOTO_ID_5366523587659878194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4QtkkATaBGMg5tQvvu_xg_AQz-99s4QYLCTGsYLdcpwDlU2vmKx74Q3v-g2xseDryy3Oj0Pwk7S3YP5QzaJ78AAO51j_eZEO_So7IhFR2NuIAW9qdyzhGCbTf8yQ6WlYRS9-U3g5MfPS/s320/IMG_1636-500.jpg" border="0" /></a><em>Another black rose (which is really just dark red if you ask me.) Did you know there's no such thing as a <strong>blue</strong> rose?</em><strong> </strong></div><div><strong><br /><br /></strong></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0sxe_TUmDKxu0NwJC8yt2PN0wEY4J5UiB1spnrw-zrpziKnj5x9fV1cVqk9vI-VuCM8pIvWTxMpn9zxuJzy1ymeMpseFiXrwObgeh0BhQFASSgjAvfDlBBicb9CwajnwEmHa8zT0wu7S/s1600-h/IMG_1639-500.jpg"><strong><img id="BLOGGER_PHOTO_ID_5366523590373669650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH0sxe_TUmDKxu0NwJC8yt2PN0wEY4J5UiB1spnrw-zrpziKnj5x9fV1cVqk9vI-VuCM8pIvWTxMpn9zxuJzy1ymeMpseFiXrwObgeh0BhQFASSgjAvfDlBBicb9CwajnwEmHa8zT0wu7S/s320/IMG_1639-500.jpg" border="0" /></strong></a><strong> </strong><em>If you're lucky like me, there will be a lady there playing her harp. </em></div><em></em><div></div><div><br />So go! And, while you're there, hit up a short hike in Washington Park or over at the <a href="http://www.hoytarboretum.org/">Hoyt Arboretum</a>. I highly recommend the Redwood Trail. And don't forget your camera! If you're not into hiking, then visit the <a href="http://www.oregonzoo.org/">Oregon Zoo</a>, or the <a href="http://www.portlandcm.org/">Portland Children's Museum </a>instead. There's plenty for everyone!</div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-76420893003680108682009-07-31T08:00:00.000-07:002009-07-31T08:00:04.423-07:00Food Friday: Lemon Artichoke PastaSo, you know how much I love pasta. I've only mentioned it about a hundred times, right? But sometimes (like in the summer when it's hot), traditional pasta is just too heavy. This doesn't make me happy, because I don't like limitations on my pasta eating.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzUEFv8tzZZfZOWibZ-2R5hYdqHug611VWbunuuvlTSgncqsYQaE4F-uEyHTbTdWC5ODrELD9hBxxmNzrMSYp5jcJV0iCxDWAeC-w2OBpW2k9qQPADWKUyOnwRyGBFgPClaUxZDh4JEyd/s1600-h/IMG_1427-500.jpg"><img id="BLOGGER_PHOTO_ID_5361720888767450882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMzUEFv8tzZZfZOWibZ-2R5hYdqHug611VWbunuuvlTSgncqsYQaE4F-uEyHTbTdWC5ODrELD9hBxxmNzrMSYp5jcJV0iCxDWAeC-w2OBpW2k9qQPADWKUyOnwRyGBFgPClaUxZDh4JEyd/s320/IMG_1427-500.jpg" border="0" /></a><br />So, we were browsing through the farmer's market and spotted a stand where they were selling locally made pasta. I've bought <a href="http://www.nonnasnoodles.com/home.html">Nonna's Noodles </a>before, last fall, but I noticed this time they were selling "Lemon Juice and Zest" linguine. It was hot that day, and it sounded <em>awesome</em>. I thought to myself, "I can definitely do something with this."<br /><br /><img id="BLOGGER_PHOTO_ID_5361720878745902930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizuu0eB1N4A_4uh-Ca0bRR-zM30A3DcPG1Wy-zJ617Ma559BdEm9QgEmzifX6YtM0k9jWCFmwPArEtlWpEVT8UKl9Cy-b_8nLYyxZJ0w1fqlqnJEHz7eEt16O3BHwR01fMiI0O7IHawvwr/s320/IMG_1423-500.jpg" border="0" /><br />I got home, and started perusing my cabinets to see what I had that would go well with the noodles. Of course I had some zucchini (at least, until I <a href="http://goingoregonic.blogspot.com/2009/07/gardening-lesson-2.html">killed</a> it all), and I had a can of artichoke hearts. Mmm... it was definitely starting to sound tasty.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-b6RFxzA4-PfvSlgPjxbmqxbz4GGKvD92wm9Ge1nhJq3HOq71mirFprbPj6wZqTMmFb1AuOvNG_V9Hc1qNQmGytJMraltRAhV1d4YnS2xMsSlNd3D7jVZrP57UkS6O1aSxnEpKlgtQnQ/s1600-h/IMG_1425-500.jpg"><img id="BLOGGER_PHOTO_ID_5361720883073282626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-b6RFxzA4-PfvSlgPjxbmqxbz4GGKvD92wm9Ge1nhJq3HOq71mirFprbPj6wZqTMmFb1AuOvNG_V9Hc1qNQmGytJMraltRAhV1d4YnS2xMsSlNd3D7jVZrP57UkS6O1aSxnEpKlgtQnQ/s320/IMG_1425-500.jpg" border="0" /></a></div><div>I still needed some sort of sauce, though. I didn't want just plain olive oil... I wanted more flavor than that. So, the next time I was at Trader Joe's, I saw that they had Artichoke Lemon Pesto<em>. Oh baby, now we're talkin'</em>! </div><div><br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDb04-3ftb0NI32zI36QY2tRGVmL56NFAHPvt3Yd6iDOcnZdwHJ0T_sS9WBqCRQ1MLlOOo_Bdzm9Y-O3zZd7dkHtTcSeZSYBqa2NKyQ82P5nYXMuUFGwAXwO5hYM7lLHcnMSVK8IOu9h3g/s1600-h/IMG_1424-500.jpg"><img id="BLOGGER_PHOTO_ID_5361720879275584690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDb04-3ftb0NI32zI36QY2tRGVmL56NFAHPvt3Yd6iDOcnZdwHJ0T_sS9WBqCRQ1MLlOOo_Bdzm9Y-O3zZd7dkHtTcSeZSYBqa2NKyQ82P5nYXMuUFGwAXwO5hYM7lLHcnMSVK8IOu9h3g/s320/IMG_1424-500.jpg" border="0" /></a> </div><div><br />Now, I realize that not everyone can probably find lemon pasta, or the pesto. I know I <strong>have</strong> seen lemon pepper fettuccine at the store before, so don't assume you can't find it before you actually look. If you can't find it, I'm sure that plain ol' pasta will work just fine. For the pesto, my suggestion would be to get some fresh basil, olive oil, fresh squeezed lemon juice, and some artichoke hearts. Mix it up in a blender with a little salt and pepper (and maybe some garlic), and that's all you'd need to do. Or, I'm sure you can find a recipe online. Save your leftovers and use it to spread on crackers or fresh bread. Mmm.</div><div></div><div><br />This turned out <em>super tasty. </em>It was so lemony and fresh. I'll definitely make it again.<em> </em>So, obviously I made this recipe up so I don't have exact quantities. But I'll do my best to give you an idea so you have something to work with.</div><div></div><div><br /><strong>Lemon Artichoke Pasta</strong></div><div>4 oz. linguine or fettuccine (lemon-flavored if you can find it)</div><div>1 medium zucchini, sliced</div><div>3/4 cup artichoke lemon pesto (this amount is really personal preference)</div><div>1 can artichoke hearts, chopped</div><div>1 teaspoon dried basil</div><div>1 clove garlic</div><div>olive oil</div><div>salt</div><div>pepper</div><div>Parmesan cheese</div><div></div><div><br />1. Cook noodles according to package directions. </div><div>2. Meanwhile, heat some olive oil in a saute pan with 1 clove garlic. Add zucchini and dried basil. Salt and pepper to taste. Saute until just barely tender (I prefer my zucchini still a little bit crunchy).</div><div>3. When the noodles are finished, drain and add zucchini and artichoke hearts. Keep on low heat until warmed through. </div><div>4. Add pesto, toss all together, and serve immediately. Top with Parmesan cheese.</div><div></div></div>Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com0tag:blogger.com,1999:blog-4968609892826679378.post-11264082028429009492009-07-30T10:15:00.000-07:002009-07-30T16:39:01.457-07:00I heart PortlandHere it is, friends! All bloggers do it, and now I'm joining the ranks by writing the inevitable <strong>anniversary post</strong>. Yep, that's right... today is the one year anniversary of this blog. It's also been just over a year since we packed up and moved ourselves across the country. So, today is a time to pause and reflect. Based on this reflection, I will, of course, be drawing conclusions and making assumptions about myself and the great city of Portland. I'm going to do my best not to get all sappy on you, but just in case I do (and let's be honest, I probably will), I'll apologize in advance. But I know you'll cut me some slack because you're loyal friends.<br /><br />I don't think I ever told you <strong>why</strong> we decided to move, so here it is: I was miserable at my job, and I was ready to leave Nashville. I lived there for 20 years, and I wanted a change. Actually, I was ready to move a long time ago, but it's the sort of thing you have to build up to, make plans for, wrap your head around, etc. I never made it a big secret to my friends and family that I wanted to try living somewhere new and different for a while. I always said, "I don't want to be one of those people that never leaves." Some people are happy with that, and I don't judge them. I'm just not one of them. And, the truth of the matter is, I knew that it was very possible I would move away, hate it, and end up right back where I started. But, at least I would <em>know. </em>You know? No regrets.<br /><br />Justyn moved to Nashville from San Francisco in 2002. I was ready to move then, but then we started our relationship and he had already just moved across the country, so it wasn't really an option. We fell in love, bought a house, got married, (yes, in that order), and things were great. We worked together, so leaving would have been hard... because we would both have to quit together. But things were great for a while, so we waited. Then I started to get really miserable at work. Like, so miserable that I was physically ill most of the time. Justyn was still happy with his work, but since he knew first-hand the drama and politics of what I was dealing with, I think it tainted his work experience. He knew I wanted to get out of the South, and after 5 years, I think he was ready too. So, he put his "feelers" out (as he likes to say) and soon got a job offer in Portland. That very same day, I had a disagreement with my boss and had come home and immediately typed my resignation letter. I was quitting, whether we moved or not. That much I had decided.<br /><br />The job offer came in the evening, a couple of hours after I had written my letter. I'm not fanatical about such things, but I do believe that fate pushes you in a certain direction sometimes, and the coincidental timing wasn't something I could ignore. A string of similar "coincidences" followed, and after having several tearful discussions with my parents and close friends, we decided to do it. It was time.<br /><br />I've mentioned several times before that moving was a lot easier than I thought it would be. I think that all depends on the person, and where your head is. We have some friends that moved here around the same time we did from the east coast (the guy also got a job in Portland) and they were miserable. They barely lasted a year before leaving. The difference? I don't know. I was <em>ready</em>. I was <em>itching</em> to leave. I <em>wanted</em> to like it here. So, that whole thing about life is 10% what happens to you and 90% how you react to it? I think it's pretty true.<br /><br />It's taken right at one year, but I finally have some friends. Not many... but a handful. And that's all I have ever really had. I'm one of those people that would rather have 5 close friends than 50 acquaintances. My new friends here are great. Of course, we're still getting to know each other which will take some time. But I think most of them have great friend potential. That being said, there are times when we are surrounded by our new friends, and a wave of emotion washes over me and I miss my friends in Nashville. It's like, everyone in the room is laughing about something, and I just pause, and look around, and realize that there is a glaring omission in the room where certain people should be. The same thing happens with family. Justyn's dad came to visit for Father's Day this year (the first Father's Day I've not spent with my dad EVER). We had some family from Seattle down to visit, and it was fun, but it just didn't feel <em>quite</em> like it ought to, you know? <em>My </em>dad was missing.<br /><br />And so, this is the way it goes. I think it will always be that way, though. No one will ever replace the friends I've had for nearly 20 years. Maybe that's all homesickness is... I guess I don't really know. I guess I had mental pictures of myself curled up in a ball in the corner of my new apartment, bawling my eyes out because I wanted to go home. That, of course, never happened. Maybe it's different for everyone. Maybe it's just different for me.<br /><br />My homesickness comes in whispers and quick pulses of yearning. It comes when I least expect it. It's a flash of emotion, sort of like your stomach sinking when you realize you've forgotten something important. Then you remember it, and the feeling goes away. It happens sometimes on the bus to or from work, when I look around at all the strangers and realize that no one here knows me. It's lonely, but it's liberating. Maybe, as time goes by, the flashes will become more regular, and that's how I'll know it's time to go back. Maybe they'll fade, and I'll know I should stay. Maybe this is how it will always be.<br /><br />So, here I am. Writing a blog. I never thought I would be a blogger, and I worried that I wouldn't be able to keep up with it. I started it as an outlet for me to cope with all the changes I was going through. Then some of my friends and family in Nashville started reading it, and used it as a way to keep up with me... with what I was doing. Then some of my new friends started reading it. I don't know why... maybe to get to know more about me, maybe because I <em>can</em> be funny and interesting sometimes. Now a whole bunch of people I don't even know read it, which I never expected. It's fun, and I like it. Sometimes I don't have anything interesting to say at all, and I want to tell you thanks for reading it anyway during those times.<br /><br />And, so what about Portland? Well, after a year of being here, I can honestly say that I really like it here. I don't <strong>love</strong> it yet, because I think that kind of thing takes time. If I had just come to visit for vacation, and someone asked me if I'd been, I would say, <em>"Portland? Oh, I've been to Portland. I <strong>love</strong> Portland.</em>" But loving to visit a place and loving to live there are two very different things. There's nothing I hate about it. The weather is great (no matter what anyone else says), it's beautiful everywhere you look, the food is amazing, there are <em>tons</em> of things to do, and I have a job that I love.<br /><br />I feel like a different person here. A <strong>better</strong> person. In Nashville, I always labelled myself as kind of <strong>boring, </strong>a little bit high strung (easily <strong>stressed</strong>), extremely <strong>shy </strong>and <strong>quiet</strong>, and generally <strong>exhausted</strong>. But I referred to myself as "shy" the other day while at a barbecue with some of my new friends, and they <em>laughed</em> at me. They said, "You? You don't seem shy." I was taken aback, honestly. I've <em>always</em> been shy. I guess Nashville Stephanie is shy, and maybe Portland Stephanie isn't. I don't know... I can't explain it. All I know is that I feel more laid back, more outgoing, healthier, happier, more active, and I have more interests and hobbies than ever before. That, I think, is the true test of a relationship, whether it's with a person, a job, or a city. If it makes <em>you</em> better, then it's a keeper. And so far, Portland is definitely a keeper.Stephaniehttp://www.blogger.com/profile/08904563792692275653noreply@blogger.com1