Images of our most recent trip to Astoria, with captions and everything!
Latte at the Astoria Coffeehouse.
Breakfast sandwich at the Astoria Coffeehouse.
jwa makes a bagel sandwich…guess where?
More bagel sandwich!
Hey! The Hotel Elliott has Stash Tea…neat.
Me by the bridge.
The dock and a big ship. There were a bunch of them (about 5) lined up. We thought maybe it was to be lead out across the bar? Or maybe they were all just sleepy?
jwa and I on the Elliott roof…
Seals….could they be . . . → Read More: Astoria Pictures (and Some Breakfast Food Items…and Some Seals!)
Now this is one of the ultimate comfort foods, ever. I actually tried to make a chicken pot pie before — maybe 5 years ago — and it was a complete disaster. Flavorless, too much work and just kind of meh. It’s taken me 5 years to want to attempt another one. Wow, am I glad I did! This chicken pot pie is anything but meh…it is awesome!
It’s also a great project for a Saturday or Sunday, it seems like there are a lot of steps, but it goes very quickly. Plus, you can use up lots of vegetables, pretty much add any combination that you have. I subbed frozen lima beans for the peas and added about 4 stalks of cut up (about 1 inch pieces) of asparagus right before I added the flour.
Oh, diced butternut squash would probably be wonderful in this, or maybe even some sweet potato chunks! This is based on a recipe in Gourmet magazine, but that was for a turkey pot pie with a cheddar-biscuit crust, so, really this is much different!
Chicken Pot Pie with a Feta Herb Biscuit Crust
1 lb chicken breasts, cut into bit-sized pieces
1 tbsp olive oil
1 . . . → Read More: Chicken Pot Pie with a Feta-Parmesan-Herb Biscuit Crust
Look…it’s a wedding post
So, it looks like this wedding thing is actually happening. Eek! About 2 1/2 months to go. Let’s see, I have a dress (first fitting scheduled for the beginning of March), I have shoes, and jwa has assured me he has a plan that will result in him having an outfit to wear. Oh! And we got our rings the other day too. Hooray!
We’re going to Astoria tomorrow to meet with the Hotel and the caterer to finalize all the little details. Invitations will go out 2/29 (ha! Leap Year!) and I have finally decided on what to put in the favor boxes I bought over six months ago.
Do we really need favors? Probably not, but the boxes were just so damn cute. Oh and it’s funny, it seems as I read wedding message boards, that the indie kids* are all, “oh, we’re not doing favors”…. but you know what? Too bad. We’re having favors because I like the boxes. And I love what I’ve decided to put in them. Oh, and we’re also having fun, bonus, place setting favors too. Yeah. Two favors, people.
Oh and . . . → Read More: Two Months and Counting…
We try to bring lunch during the week to save money and to eat healthier. I have also been trying to enforce a fish 2x a week for lunch rule. Eh, most times it’s more like once a week, but we’re trying! Sometimes this means tuna, not the ( good awesome kind) and sometimes that means other things.
This is my new favorite other thing and I think jwa like it a lot too. That is no small feat. He is very skeptical of fish (especially fish tagged with Cheap Fish Project, which this is — $5/lb, frozen, at Trader Joe’s).
I’ve also discovered a new, fun thing to do with orzo — toast it in the pan with olive oil before cooking it with the boiling water. It gives it a nutty taste that is quite delicious!
This is also easy to whip up the night before specifically to bring to work the next day.
Orange-Rosemary Grilled Mahi Mahi
1 tbsp orange zest
2 tsp chopped fresh rosemary
2 garlic cloves, minced
Juice of half an orange
3 tbsp olive oil
1 tsp white wine vinegar
1 lb mahi mahi, cut into bite-sized cubes
salt & pepper
juice from the other half of the orange
a little more . . . → Read More: What’s for Lunch? Orange-Rosemary Grilled Mahi Mahi over Toasty Orzo
Hmmm…we used to (every so often) get these pre-made at Trader Joe’s. They don’t seem to have them anymore which is just fine — they are very easy to make yourself! Give it a try! Plus, nothing says “I love you” like red meat and a bottle of wine! Grrrr!!!
Besides, this was jwa’s request for Valentine’s dinner!
Flank Steak Pinwheels with Boursin, Spinach and Sun-Dried Tomatoes
Based on a recipe from Eating Well magazine
2/3 cup sun-dried tomatoes (not packed in oil)
2 cups boiling water
1 pound flank steak, trimmed of fat
1 clove garlic, minced
3 oz herbed cheese spread, such as Boursin
1 cup baby spinach leaves
2 tbsp olive oil
kosher salt & freshly ground pepper
15 or so button mushrooms, sliced
1/4 cup Cabernet Sauvignon wine (plus the rest of the bottle for drinkin’!)
Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop. Meanwhile, place steak between 2 large pieces of plastic wrap. Pound each side of the steak thoroughly with the pointed side of a meat mallet until the steak is an even 1/4-inch thickness. Salt and pepper it good.
Align steak so the the . . . → Read More: I Love You, Flank Steak Pinwheels — Be My Valentine