Stacy and Brian's Adventures in Life

Old Photo Friday: Happy Birthday, Sandra!

2020-01-03T05:00:00.000-08:00

WHO: Sandra K. Suter (to the left, girlfriend, Terri)
WHAT: North Eugene Basketball game
WHEN: 1976 (the year North Eugene won the State basektball championship with Danny Ainge)

Happy Birthday, Sandra!

Enjoy!
Stacy

Old Photo Friday: Brady Family 1974

2019-12-06T05:00:00.000-08:00

WHO: James, Jennifer and Stacy Brady
WHEN: Christmas Eve 1973 or 1974 (I look to be about 4 or 5)
WHERE: Silver Lane in Eugene, OR

Merry Christmas 1973-74. My Pop in his tan sport coat and gray slacks, Mom in her fake fur and me with some croquet doily on my head (but look at those smiles)

Enjoy!
Stacy

Recipe of the Week: Cauliflower Pizza Crust

2019-09-27T05:30:00.000-07:00

Since this recipe first appeared around 2012, there has been a lot of Facebook and Blog posts sharing various cauliflower crust recipes. I've always loved cauliflower, but to be honest, I am a bit skeptical of the process and results.

Try it out and see what you think!

Cauliflower Pizza Crust

Ingredients:

2 pounds cauliflower florets, riced

1 egg, beaten

1/3 cup soft goat cheese

1 teaspoon Italian seasoning

pinch of salt

Directions:

Preheat your oven to 400F.

To rice your cauliflower, simply add florets to a food processor and pulse until a rice-like texture is achieved.

Fill a large pot with about an inch of water, and bring it to a boil. Add the "rice" and cover; let it cook for about 4-5 minutes. Drain into a fine mesh strainer.

Once you have drained the rice, transfer it to a clean, thin dish towel. Wrap up the steamed rice in the dish towel and twist it up and squeeze our all the excess moisture.

In a large bowl, mix your rice with the egg, goat cheese and spices. Mix very well. It is not going to have the same consistency as pizza dough, but it will hold together.

Press the dough out onto a baking sheet lined with parchment paper. Keep the dough about 1/3 inch thick and make the edges a bit higher to hold the sauce.

Bake for 35-40 minutes at 400F.

Now it's time to load up your toppings, then return to the oven to bake for an additional 5-10 minutes until the toppings are warm and any cheese you add has melted.

Slice and serve!

16/52: New York, N.Y.

2019-04-30T08:38:00.000-07:00

Tony Bennett sings a great song about leaving his heart in San Francisco, but I honestly left my heart in New York City.

I thought I would be overwhelmed by the city, but instead I embraced it. I felt welcome and warm. I met tons of great New Yorkers rather born and raised or transplanted.

We managed to check off just about every box on our list and we had wonderful weather for most of our trip (one half day of sprinkles and one full day of heavy rain).

Almost everything about our trip was perfect, from our flights into La Guardia, our hotel, all our excursions (that we pre-booked) and finding our way out of the city and back home (we managed to navigate the subway system like pros).

A big thank you to my aunt and super travel partner. She put up with my excessive planning and I think it really paid off big time. Not only did we have all our Broadway show tickets, museum and tours tickets well in advance, but we also paid for them months ahead of time so that our budget could accommodate $175 dinners for 2, $20 glasses of Chardonnay and $25 bright yellow New York Cab pajama bottoms.

Enjoy!
Stacy

Old Photo Friday: Happy Birthday to Me!

2019-04-26T08:59:00.000-07:00

WHO: Stacy and Sandra
WHEN: February 1982
WHERE: Backyard at E Street, Springfield, OR

Happy 50th Birthday from New York City!

Chick and I are having the time of our life! Always have.....always will!

Love,
Stacy

Old Photo Friday: Easter Egg Time!

2019-04-19T05:30:00.000-07:00

WHO: Pop
WHAT: Easter egg coloring
WHERE: E Street in Springfield, OR
WHEN: 1988-1992

Nothing says Easter like drinking a Hams beer and coloring eggs!

Happy Easter Sunday!

Stacy

14/52: Getting caught up in April

2019-04-16T08:51:00.000-07:00

If you are a regular to my blog, my apologies. Lots of stuff going on. Plans, parties and trips. Not to mention life....you know...work, eat, sleep...REPEAT!!!!

It's nice to take some time....a break and then look back at 3 or 4 weeks of photos to appreciate all that is going on around you.

Longer days! Sunsets on the train. April flowers!

Time to relax and take care of yourself! Time to walk. Time to eat a wonderful meal!

Enjoy!
Stacy

13/52: Let the 50th Celebrations Begin.....

2019-04-09T08:44:00.000-07:00

I have an amazing group of friends. New friends and old friends. Best of all, friends that know how to throw an amazing dinner party in honor of my 50th year.

Jenny and Brent hosted an elegant dinner party for 9 including a champagne fountain, a 4 course meal and a jazz duo (Jenny provided amazing vocals) the first Saturday in April.

It was an amazing evening and one that I won't soon forget. Thanks for my friends who are like family for celebrating my birthday!

Enjoy!
Stacy

Old Photo Friday: Stacy and Tera 1985

2019-04-05T06:00:00.000-07:00

WHO: Stacy and Tera Dschaak (James)
WHAT: Birthday Dinner
WHERE: Eugene, OR
WHEN: April 24, 1985 (16th Birthday)

1985 was a good year. I often times wish that I had the knowledge that I have today and I could build a time machine and go back for one more day. One more Memorial Building dance. One more late night gossip session with Tera....listening to Cocteau Twins and solving the worlds problems (which were not really problems at all)....all while channeling the inner soul of Molly Ringwald.

This 16 year old had no idea at the time what 50 would look or feel like. As I am living out my 50th year, I still don't know what 50 looks or feels like...but I sure am enjoying the adventure.

Enjoy!
Stacy

12/52: March Madness

2019-03-26T08:38:00.000-07:00

Another successful March Madness is in the books!

My Pop came to visit for a week and we ate and drank like Rock Stars.

Brian arrived on Friday and Chick's best friend, Terry came up on Saturday and we had a raucous party (we stayed up until 11 PM).

Great games, buzzer beaters and upsets.

Enjoy!
Stacy

Old Photo Friday: Remembering Crowe

2019-03-22T05:00:00.000-07:00

WHO: Lowell Crowe (Crowe Bird)
WHAT: Party Time at E Street
WHEN: Late 1970's; 1978, 1979

Remembering this guy today (remembrance birthday tomorrow) and how much we all miss you!

Yankees cap still holding reign in the living room!

Love,

Stacy

11/52: Last Weekend of Winter

2019-03-19T05:00:00.000-07:00

We almost dodged a bullet this year...waiting until the last weekend of winter to let the crud in.

Brian brought back a chest cold from his Socal business trip and I've been battling a lower back issues so we spent the sunny weekend chilling at home and resting.

Sunday was beautiful and warm so we took a little stroll and ended up having a St. Patrick's Day bloody Mary along Alki Beach.

Enjoy!

Stacy

10/52: Exploring Seattle

2019-03-12T09:00:00.000-07:00

Seared Duck Breast

Purple Cafe and Wine Bar

Buckley's Pub

We love adventures, Marco Polo and I.

We had a lot of fun experiences over the weekend. Dinner with friends, a new sports bar on Saturday and my first trip to Hec Ed Pavilion on the University of Washington Campus to see the Ducks vs. Huskies.

Wrapped everything up with one less hour, but more daylight and a beautiful Sunday train ride.

Enjoy!
Stacy

Recipe of the Week: Pork, Mushroom and Artichoke Fricassee

2019-03-07T05:30:00.000-08:00

Do you know what a Fricassee is?

It's a method of cooking meat in which it is cut up and braised and served in a pan sauce, traditionally a white sauce.

This cooking term was first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a combination of the French word frire (to fry) and casser (to break into pieces).

Many cooking references describe fricassee as a French stew. The late great Julia Child described it as halfway between a stew and a saute.

Fricassee of chicken is most common, but in modern recipes and antique ones, virtually all kinds of meat, poultry and fish...even vegetables alone can be found in fricassee dishes. It was also one of Abraham Lincoln's favorite dishes.

In my quest to continue to find Keto friendly or low carb meals, I think this fits in nicely if served along side a salad.

Enjoy!
Stacy

Pork, Mushroom and Artichoke Fricassee

Ingredients:

1 pound pork tenderloin, cut into 2 inch rounds

salt and pepper

3 tablespoons butter

1/4 cup flour

8 ounces mixed sliced mushrooms

1 tablespoon Dijon mustard

1 can artichokes, heart-quarters (in water), drained

minced garlic

2 cups vegetable broth

1/4 cup heavy cream

chopped parsley for garnish

Directions:

Pound pork between sheets of plastic wrap until 1/8 inch thick. Season with salt and pepper and dredge in flour, shaking off excess.

Heat 1 tablespoon butter in large skillet over medium-high heat. Add half pork in a single layer and cook, turning once until browned, about 2-3 minutes per side. Transfer to a plate. Wipe skillet clean and repeat with 1 tablespoon butter and remaining pork.

Add remaining 1 tablespoon butter and mushrooms to skillet. Season with salt and pepper. Cook, stirring constantly until mushroom as golden, about 10 minutes. Add garlic, and cook for 1 minute. Add mustard and broth; cook until reduced in half, about 10 minutes.

Add artichokes and cream. Return pork to skillet and any juices; cook until thickened slightly, about 3 minutes. Top with in parsley; serve.

9/52: Winter Walks

2019-03-06T09:08:00.001-08:00

It was a beautiful late winter weekend in Seattle. Cold and windy, but blue skies for day!

We took two long walks through Lincoln Park and enjoyed epic views of the snow capped Olympic Mountains and the sunlight glistening off the Puget Sound.

Took some time to remember our gratitude and our journey on this planet and how fortunate we are.

Enjoy!

Stacy

Old Photo Friday: Happy Remembrance Birthday, Aunt Pat

2019-03-01T04:00:00.000-08:00

WHO: Donald Y. Brady (Paternal Grandpa) and (Aunt) Pat Dahl
WHEN: Mid 1940's
WHERE: The woods of Oregon

Thinking of my much beloved Aunt Pat on what would have been her 97th birthday, February 25th.

Missing you and your stories!

Love,
Stacy

Recipe of the Week: Pistachio Crusted Chicken with Avocado Cream

2019-02-28T04:30:00.000-08:00

Last Tuesday was national pistachio day, one of my favorite nuts.

Pistachio trees are native to the Middle East and the small bush produces bunches of fruit, similar to grapes and the nut is the seed of that fruit.

Pistachios have more antioxidants per serving than green tea. They are also an excellent source of fiber, copper and Vitamin B6.

This is a an easy chicken recipe and very unique especially with the avocado cream.

Enjoy!
Stacy

Pistachio Crusted Chicken with Avocado Cream

Ingredients:

Salad

1/2 cup pistachio nuts, shelled and finely ground

salt and pepper

4 boneless skinless chicken breasts

2 tablespoons olive oil

1/2 cup sweet onion, diced

1 head romaine lettuce, cleaned and torn into bite sized pieces

Dressing

1 teaspoon sweet onion, grated

1 large avocado, pitted and peeled

3 tablespoons olive oil

3 tablespoons fresh lime juice

1 tablespoon water

Directions:

Preheat oven to 375.

Mix the nuts on a pie plate with salt and pepper. Press the chicken into the nuts to form a coating.

Heat 1 tablespoon oil in a skillet and cook the chicken, 3 minutes per side. Place breasts on a baking sheet lined with parchment paper and bake in the oven for 15 minutes or until a thermometer reaches 160 and the juices run clear.

Heat the remaining oil in the skillet and add the diced onion. Season with salt and pepper and cook the onion until browned.

To make the dressing; add grated onion, avocado, oil, lime juice and water in a blender and puree until smooth.

Divide lettuce among 4 plates. Slice each chicken breast and arrange on top of the lettuce and top with cooked onion and dressing.

8/52: End of Month Mixed Bag and Oscar Party

2019-02-26T05:00:00.000-08:00

Last Thursday night's train ride along the Puget Sound. We finally hit the sound right around sunset and if we have a beautiful day like last Thursday, you can't beat the views.

I worked from home on Friday and treated myself to some flowers from Trader Joe's and all sorts of goodies for the weekend. Brian and I walked through Lincoln Park on Saturday morning before the showers (mixed with now) arrived.

Saturday we explored the Madison Park neighborhood of Seattle, a place that I've always wanted to check out. Shops, restaurants, pubs and a wine shop nestled right along Lake Washington.

Sunday was our Oscar Party!

Did you see Lady Gaga and Bradley Cooper? They killed it! Best part of the entire show. We loved all the bright colored gowns. Did everyone wear pink? Julie Roberts looked amazing. We loved Olivia Coleman's speech (what a shocker) and the guy that wore the tuxedo dress!?

Enjoy!
Stacy

7/52: Valentine's and Kasey Musgraves

2019-02-19T12:02:00.000-08:00

I didn't get to spend Valentine's Day with my love, but Chick and I had a wonderful dinner and presents in Beaverton and Brian and I set out on an adventure Saturday the weekend after Valentine's Day (Thankfully all the snow had finally melted!)

Monday night was Kasey Musgraves in Portland and she was fabulous. Soccer Mommy opened the show and they were also really great.

We had an amazing dinner at Swank before the show and although the food was mixed (some dishes were great and others just so so), we had a wonderful bottle of wine, our service was excellent and the restaurant itself had a great vibe. We'd try it again, or head next door to Swine, their Bistro/Pub next door.

Enjoy!
Stacy

6/52: Epic Snow in Seattle

2019-02-12T05:00:00.000-08:00

We had an Epic weekend snow event in Seattle the second weekend of February.

If you are going to get 9 inches of snow, let it start falling at noon on Friday! I can't tell you how fun it was to lie on the couch with my laptop, watching the snow fall.

It continued snowing for almost 24 hours and we had the most amazing blue sky on Saturday afternoon and we managed to walk 6 blocks up to our local pub, which was packed!

Sunday afternoon it started snowing again and we got another 3 inches on top of the 7 inches that fell Friday/Saturday.

On Monday morning, Brian and I walked down to the bus stop and I was able to get down to the Amtrak Station and get to Portland before Seattle got yet another round of snow showers and another 2 inches.

Enjoy!
Stacy

Old Photo Friday: Happy Birthday, Kenny

2019-02-08T05:00:00.000-08:00

WHO: Ken Hanselman (my step-dad)
WHAT: Playing the bass guitar
WHEN: Late 1980's or early 1990's

Happy Birthday to my Step-Dad Kenny who celebrates a birthday on February 17, 2019.

Love you!

Stacy and Brian

Recipe of the Week: Pesto Chicken Fettuccine Alfredo

2019-02-07T04:30:00.000-08:00

Today is National Fettuccine Alfredo Day!

Traditionally fettuccine noodles are tossed with butter, cream and Parmesan cheese with vegetables, seafood or chicken added on top.

Although fettuccine with butter and Parmesan cheese was first mentioned in a fifteenth century cookbook, it wasn't until 1908 that fettuccine Alfredo was created by Alfredo Di Lelio who made it for his wife, Ines after she gave birth to their son and trying to get her appetite back.

The original dish was made of rich butter, three kinds of flour and Parmesan-Reggiano cheese. In 1914, Di Lelio opened a restaurant under his first name and served the dish on his menu.

The dish became popular after Douglas Fairbanks and Mary Pickford ate at the restaurant on multiple occasions during their honeymoon in 1927. The international press heard the story and spread it around the world. Within a year, the recipe for the dish appeared in American cookbooks.

Di Lelio sold is restaurant in 1943 and opened a new restaurant in Rome with his son. It became the go-to place for Americans traveling abroad in the 1950's, and most came to sample the dish. By the mid 1960's, it became a staple of Italian-American restaurants, but most could not recreated the dishes Italian butter, so heavy cream was used.

Today the dish is still popular around the world and in Italy where it is often called Fettuccine al burro.

I love this dish with the added pesto and chicken.

Enjoy!
Stacy

Pesto Chicken Fettuccine Alfredo

Ingredients:

2 x chicken boneless skinless chicken breasts

1 tablespoon basil pesto

fettuccine pasta

3 tablespoons butter

2 garlic cloves, minced

1/4 cup flour

1/2 cup chicken broth

1 cup whole milk

1/2 cup heavy cream

salt and pepper

1/2 cup grated Parmesan cheese

2 tablespoons fresh chopped basil

Directions:

On a pre-heated grill, cook chicken breasts 5-6 minutes per side, until no longer pink in the middle. Slice chicken into 1 inch pieces and place in a bowl. Top with pesto and stir together. Cover and set aside.

Cook pasta according to package directions and set aside to keep warm.

In a large skillet over medium high heat, melt butter then add garlic and cook garlic for 1 minute being careful not to burn. Stir in flour until smooth and cook mixture for 1 minute. Slowly add broth, milk and cream, stirring constantly until smooth. Season with salt and pepper.

Add pesto chicken to the cream sauce and the add cooked pasta. Remove from heat and stir in cheese.

Top with chopped basil and serve immediately.

5/52: Welcome February

2019-02-05T11:33:00.000-08:00

We kicked off February with a girl's weekend in Portland with a Friday night crab feed, Bob Seger in Concert on Saturday night and then Super Bowl Sunday.

Enjoy!
Stacy

Recipe of the Week: Ribollita

2019-01-31T05:00:00.000-08:00

Despite one of the warmest winters (so far) on record in the Pacific NW, it still feels like soup weather to me (and it probably will until May).

Ribollita is "the" famous soup from Tuscany, France. It's made from bread which forms a hearty base along with vegetables, cannellini beans, tomato, kale and onions. It's name literally means, "re-boiled".

Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating the leftovers of minestrone or vegetable soup. Some sources date the soup back to the Middle Ages when servants gathered up food soaked bread from kings and lords finished plates at banquets and used them in their own dinners.

This is a simple recipe that is very easy to make and is great for a crowd.

Enjoy!
Stacy

Simple Ribollita (Tuscan Bread Soup)

Ingredients:

olive oil

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

8 cloves of garlic, minced

28 oz can of diced tomatoes, well drained (reserve liquid)

14 oz while beans (cannellini)

1 small wedge of Parmesan with rind, divided

crushed red pepper flakes

salt and pepper

2 bunches of kale, washed and torn into 2 inch pieces

1/2 loaf crust country bread (a day or two old), torn into 1 1/2 inch pieces

Directions:

Place a rack in the middle of the oven and preheat to 450F.

Heat 1/3 cup olive oil in a medium dutch oven or heavy pot. Add onions, carrots, celery and garlic. Cook, stirring occasionally until vegetables are softened but not browned, about 8-10 minutes.

Add tomatoes to vegetables and cook for 5-7 minutes, letting the mixture caramelize. Next, add the beans, cheese rind, reserved tomato liquid, pepper flakes and salt and pepper. Add 4 cups of water and bring to a simmer.

After simmering for 10 minutes, add kale in handfuls, stirring often and allowing it to wilt in between.

Add 1/3 of torn bread and cook, stirring occasionally, until coated and warmed through, about 5 minutes. Taste and adjust seasoning.

Remove from heat and add rest of bread on top of soup. Drizzle with olive oil.

Transfer the pot to the oven and bake soup until bubbling and bread is golden brown on top (about 10-15 minutes).

Ladle soup in to bowls and drizzle with olive oil and grated Parmesan cheese.

4/52: First 24 of 12

2019-01-29T06:30:00.000-08:00

This year, I turn 50.

Let me say that again, so that perhaps it will soak in.

50!!!!!

For the entire year, I decided to celebrate each birth date (24th) by doing something fun and most importantly for me. It might be a pedicure, it might be a dinner out or it might be going out for a movie and a slice of pizza.

January's first 24th coincided with my long weekend in Seattle as I worked remotely last week. Thursday night was my train ride north followed by going to the new 13 coins located right at the Amtrak Train station in Seattle.

We spent the rest of the weekend enjoying the sunshine and some time at home for finishing books, decorating the house for Valentine's Day and long walks through Lincoln Park.

Enjoy!
Stacy