Taco Tuesday

Wednesday, July 10, 2013

Graham's First Fourth of July

We had a great Fourth of July weekend and enjoyed a fun BBQ and fireworks with friends at Missy and Kelly's. Graham-bo stayed up way too late and was a good sport through all the boom boom pows!

Cooling off with Lisa

Happy Hour with the Clarke ladies

Amy & Finley

Twins

Matching wrist bands

Tuesday, May 28, 2013

Graham's first trip to Salmon la Sac over Memorial Day weekend was a blast! Other than worrying about our crying baby waking everyone up, it was perfect. And he really enjoyed spending time with his fan club: Joe & Shirley, Grammy & Leroy, Kristi, Tony, Ryan & Teyla ... and of course the five dogs! We look forward to spending lots more time with our little guy at the cabin.

Monday, May 20, 2013

Brioche with Prosciutto, Gruyere and Egg

A lot has happened since I last posted. I went on a fabulous trip with my WWU best friends to Aracata and Sonoma, CA. We found out we were having a boy. Baby-moon to Arizona. My niece Hailey Silvia was born. The holidays. Numerous generous baby showers - our little guy was well loved and taken care of long before he arrived! And the biggest, most wonderful event of my life, Graham was born four weeks early on January 24. He's awesome. And the absolute cutest.

I'd love to get caught up with stories and pictures, but it's not realistically going to happen. This is a fresh start so moving forward we don't miss out on any more fabulous recipes or pictures!

My mom made this breakfast for us a few weeks ago on a boat trip to Roche Harbor and Curtis and I decided it's one of our new favorite dishes, so we made it for Mother's Day breakfast. Easy and incredibly delicious.

Brioche with Prosciutto, Gruyere and Egg
FOOD AND WINE / Suzanne Goin, A.O.C. wine bar

Tequila Sunrise

6 servings

Six 1-inch-thick slices of brioche
2 tablespoons unsalted butter, plus softened butter, for brushing
6 ounces frisee, torn into bite-size pieces (3 cups) - we used arugula
1/4 cup lightly packed parsley leaves
2 scallions, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 large eggs
1/2 pound Gruyere cheese, thinly sliced
12 thin slices of prosciutto (6 ounces)

1. Preheat the broiler. Brush both sides of the brioche slices with softened butter and arrange in a single layer on a large rimmed baking sheet. Broil the brioche 8 inches from the heat, turning once, until lightly toasted, about 2 minutes total. Leave the broiler on.
2. In a medium bowl, toss the frisee (arugula) with the parsley, scallions, lemon juice and olive oil. Season the salad with salt and pepper.
3. Melt 1 tablespoon of butter in each of 2 large nonstick skillets. Crack 3 eggs into each skillet and cook sunny side up over moderate heat, until the whites are firm and the yolks runny, about 5 minutes. Transfer to a plate and season with salt and pepper. (I do step #4 first and then cook the eggs at the last minute.)
4. Top the brioche with the Gruyere, covering as much of the toasts as possible with the cheese. Broil 8 inches from the heat for about 3 minutes, until the cheese is melted. Transfer the cheesy brioche toasts to plates. Top with the salad, prosciutto and fried eggs and serve at once.

Our little Pit:

Graham just a few weeks old

And now almost 4 months old!

Monday, October 29, 2012

Bocce Ball Tournament 2012

The theme: Team USA

Team Bilbo Baggins

Regulation

Stylin' Break

Love these two!

Too bad no one has fun at these things

After midnight and still going strong!

Thanks for the Breidenbach's for hosting another awesome bocce ball tournament! We'll be back next year and plan to nail it!

Wednesday, October 17, 2012

Desolation Sound 2012

Our August boat trip was as good as it could possibly be with perfect weather every day, lots of swimming, family time, good food and relaxing! It doesn't get any better or more beautiful than this!