Thursday, September 30, 2010
Wednesday, September 29, 2010
Just The Way You Are lyrics, enjoy!
Oh her eyes, her eyes
Make the stars look like they're not shining
Her hair, her hair
Falls perfectly without her trying
She's so beautiful
And I tell her every day
Yeah I know, I know
When I compliment her
She wont believe me
And its so, its so
Sad to think she don't see what I see
But every time she asks me, "do I look okay?"
When I see your face
There's not a thing that I would change
Cause you're amazing
Just the way you are
And when you smile,
The whole world stops and stares for awhile
Cause girl you're amazing
Just the way you are
(continues on, but you get the point)
Tuesday, September 28, 2010
As we were lifted off the ground, I hear these cries, "I CHANGED MY MIND. Let me off. I don't know about this. My swing is going to break and I'll go FLYING! AHHHHHHHHHHH!"
Monday, September 27, 2010
Meet Kimber. These pictures are from last year's pumpkin patch extravaganza, but I feel like Kimber is synonymous with Fall. Can't wait for this year's visit to the pumpkin patch!
The last one is one of my faves. Seriously, what a glamour shot! :)
Friday, September 24, 2010
One thing I like about Fall is puddle jumping. Doesn't this make you want to find the nearest puddle and do some damage?
A sad, but very sweet and real story.
There's something about this skirt that says, "Hey Erika, take me home." Then Erika says, "Hey skirt, you should be at least half off."
Ok, now go and have a fabulous weekend!
Thursday, September 23, 2010
Update: Thanks to Kathryn Bradley, I've learned they are Christian Louboutin. Umm, duh. How did I not know that?! The gold writing didn't look like it spelled CL. Oh those red soles, very pretty.
Wednesday, September 22, 2010
Stephanie and I made the Spicy Shrimp and Tomato Pasta awhile ago and it was tasty. I would definitely recommend a little more red-pepper flakes to bring up the heat a bit. I secretly did and Stephanie (who isn't a super 'I like hot food' person) thought it was just the right amount. (Well, now it's not a secret, but aren't you glad you liked it Stephers?)
1 pound penne (or other short tubular pasta)
2 pounds medium shrimp, peeled and deveined (tails removed)
Coarse salt and ground pepper
4 teaspoons olive oil
3 tablespoons capers, rinsed and drained
1/4 teaspoon red-pepper flakes
3 cans (14.5 ounces each) diced tomatoes with roasted garlic
In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain; return pasta to pot.
Meanwhile, season shrimp with salt and pepper. In a large nonstick skillet, heat 2 teaspoons oil over high heat. Add half the shrimp; cook until lightly browned on both sides and opaque throughout, 3 to 5 minutes. Transfer to a plate; repeat with remaining oil and shrimp (reduce heat if browning too quickly).
Reduce heat to medium; add capers, red-pepper flakes, and tomatoes. Cook, stirring occasionally, until tomatoes have softened and sauce has thickened, 10 to 15 minutes. Season with salt and pepper. Add sauce and shrimp to pasta; toss.
Taking my turn.
Makes 3/4 cup
1 slice (1/4 inch thick) peeled fresh ginger
3/4 cup plus 2 tablespoons roasted unsalted cashews
1/3 cup plain low-fat yogurt
1/4 cup packed cilantro leaves
1 tablespoon brown sugar
1 teaspoon curry powder
Pan-Fried Shrimp (click link for these directions, but it's basic pan frying with olive oil and pepper)
In a food processor, pulse ginger until finely chopped. Add 3/4 cup cashews; process until smooth, 2 to 3 minutes.
Add yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down sides as needed. Transfer to a serving bowl; sprinkle with remaining cashews. Serve with shrimp, or toss with steamed vegetables. Refrigerate, covered, up to 3 days.
Tuesday, September 21, 2010
They shot 60,000 pictures, developed 9,600 prints and then again shot over 1,800 pictures. And apparently without any post production! Stunning, right? (via)
There are so many darn creative people out there, aren't there?
Monday, September 20, 2010
Everything from driving without any windows, air circulation when under sea for months at a time (umm, they have to make oxygen by breaking down CO2 through a complicated process, so weird), missile storage, storing enough food to feed hundreds of men (mind you, perishables like milk and fruit are gone after a couple weeks) and so much more! If you ever have the opportunity, take it because it's pretty rad.
Friday, September 17, 2010
Thursday, September 16, 2010
Wednesday, September 15, 2010
- Deep-fried Oreos. Joe just couldn't resist. I tried one and it was pretty darn good.
- Fisher scones, smothered with raspberry jam and butter. My favorite. I hear they sell 80,000 per day! (Need the recipe?)
- Ferris wheel ride. No amount of convincing could get Joe on the zipper :)
- The stuffed cow that Joe won me in Skeeball!
- Giant pumpkins, grange displays, people watching, and more!
Ferris wheels are rad
Skagit Valley grange display. It got 2nd place!
Giant pumpkin AND deep-fried Oreos
Tuesday, September 14, 2010
Monday, September 13, 2010
Remember these GORGEOUS photos of Crater Lake? And how excited I was to see the bluest lake in the world? Well, turns out, the weather had other plans. We rolled into our campsite at about 10 or 11pm on a nice, clear night, pitched our tent and fell fast asleep. Fast forward five hours: rain. We didn't put on the rain fly. So while I was in my sleepy state and saying, 'it's ok, we'll be fine without it," Joe took care of us. (Thanks J!) But it wasn't soon enough to prevent some water in tent, so we got up early and went to the lake.
Here's Crater Lake. We waited for several hours in the lodge for the rain and fog to clear, but it wasn't going anywhere... The one hiccup of our road trip, so we'll have to go another time.
So, next stop: Pacific Ocean! More specifically, Lincoln City and briefly Cannon Beach.
Being goofballs in the water.
The sunset the first night was perfect. Beach + cheese & crackers + wine + wonderful company = perfection.
We also swung by Portland to visit my sister for coffee and to see her new place! I'm so happy for her. Love ya, sis!
Friday, September 10, 2010
Sneaky Holden arranged a special Dubs meeting. Isn't that adorable?
The pictures say it all.
Happy Friday, all! Hope you have fun weekend plans. I'm looking at you, Miss I'm-going-to-the-beautiful-land-of-Hawaii. I'll be thinking of you while you're taking your Ukelele and hula classes.
Thursday, September 9, 2010
While the picture may look intimidating, it's really a piece a cake. Literally, it's a piece of cake. Get it? Ha. Ok, moving on.
When I would flip through Martha's cookbook, I always passed this sucker because I didn't want to pipe in liquid chocolate to cupcakes - it seemed too difficult. But when my chocolate-addicted boyfriend instantly started drooling when he saw the recipe, I decided we could give it a shot. Turns out, you don't need to pipe in anything - just take it out of the oven before it's fully cooked. So it's a good thing I did try it because they are AWESOME! Even reheated the next day.
Now I'm craving chocolate.
Molten Chocolate Cake
4 tablespoons unsalted butter, room temperature, plus more for muffin tins
1/3 cup granulated sugar, plus more for muffin tins
3 large eggs
1/3 cup all-purpose flour
1/4 teaspoon salt
8 ounces bittersweet chocolate, melted (Erika's note: We added a bit more, close to 10 ounces)
Confectioners' sugar, for dusting
Whipped Cream, for serving (optional, I didn't have any so I put a dollop of ice cream on top)
Glass of milk (Erika's addition)
Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin. Dust with granulated sugar, and tap out excess. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes. Remove from oven; let stand 10 minutes.
To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream, if desired.
pic via martha
Wednesday, September 8, 2010
As you may have picked up (here, here or here), I like me some wine. Red. White. Verde. I like it all. And I think this trip has made Joe that much more interested in wine too! He loved the whole experience. I mean, how could you not? Jumping from winery to winery to taste really good wines and having the people tell you all about the whole wine-making process, from growing to fermenting to aging. (The geeks in us really liked learning about the whole process.)
Now a sampling of our pictures from the wineries.
Madonna Estate - organic wines!