March 27, 2015

Happy Friday

Happy Friday!  How great was that sunshine yesterday?  Though I've spent most of the week huddled up at my desk {still learning the ins and outs of grants!}, I'm hoping this weekend will afford me a little time in the garden, along with catching up with several groups of friends I hardly ever see anymore.  Here's to a happy weekend! :)

xoxo,
stephanie marie

pic from the great wheel via diana camera

March 26, 2015

Damn The Weather


No, this isn't a post about the rain the past few days {but really??}.  Damn the Weather is the hot new bar in Pioneer Square that I've been dying to try, so earlier this week I met up with David there for an early happy hour.  The space is exactly what you'd expect from an old building in the neighborhood - exposed brick, high ceilings, old lighting, and a super cool vibe.  We only had drinks {I agreed with our bartender that I ordered probably the best rosé of my life} but I am anxious to go back and try the amazing looking caesar salad sandwich.  Thought it's not the easiest place for people to get to {but just a few stops down the light rail from work for me!} I can't wait to stop by here for happy hour when the weather gets a bit nicer on my way to a Mariner's game.  Total happiness :)

xoxo,
stephanie marie

March 25, 2015

Shrimp, Tomato, & Spinach Pasta in Garlic Butter Sauce


You guys - I'm missing pasta.  Not that I haven't had some really good substitutes {think lots of salads, stir fry, and one delicious tuna melt I must tell you about} but there's really nothing better to come home to than a big bowl of noodles {and wine, of course}.  Since I'm counting the days until I get to go to my favorite neighborhood restaurant again next week, I wanted to share with you a quick and easy dish I whipped up this past winter when I was still eating bowls like this.  Do yourself a favor - eat some pasta for me this week :)

Shrimp, Tomato, & Spinach Pasta in Garlic Butter Sauce

Ingredients
1 lb fresh shrimp
5 medium fresh tomatoes, chopped into large cubes
1 cup spinach
5 garlic cloves, minced
3-4 tblsp butter
1 tblsp olive oil
1/4 lemon
salt & pepper
1/4 tsp crushed red pepper flakes
paprika
10 oz fettuccine or linguine
1/2 cup grated parmesan

Instructions
1. Heat large skillet on medium high.  Add 1 tblsp butter & 1 tblsp olive oil and melt.  Add shrimp and 1/2 the garlic.  Cook until shrimp are pink, sprinkling with paprika, salt, & pepper.
2.  Add tomatoes, spinach, & remaining garlic to the skillet.  Add crushed red pepper and mix together until spinach is wilted.  Remove from heat.
3.  Cook pasta according to directions.  Add to skillet with shrimp and 1 to 2 more tblsp butter.  Add lemon juice and season with salt & pepper as needed.  Heat through.
4.  Serve topped with Parmesan.

Serves 4

adapted from Julia's Album

xoxo,
stephanie marie

March 24, 2015

Roaming the Garden {Flowering Quince}



While putting away the trash bins after pick up {ah, so glamorous}, I noticed that the weeds have been popping up at record speed in my garden.  I think they're pretty in love with this rain we've been having.  However, I noticed that the Flowering Quince that sits right under my bedroom window has also been loving this rain.  I absolutely adore the poppy-like red color of these flowers, and that they're kind of hidden behind some bright green leaves.  I love these little signs of spring {ok,minus the weeds} :)








xoxo,
stephanie marie

March 23, 2015

The London Plane


Sunday morning, Erika and I met up for a shopping date downtown, but our real goal was a delicious brunch.  Mission accomplished!  At Erika's suggestion, we headed to The London Plane, one of the many new spots in Pioneer Square that is helping to revitalize the area.  The restaurant is gorgeous, and nestled right in the middle of a carefully curated shop and to go counter, along with some of the most gorgeous {and ok, expensive} fresh flowers.  This isn't your typical brunch place {no breakfast burritos or huge omelettes} but the fresh and homegrown food was outstanding.  We each ordered the warm biscuit with creme fraiche and pear preserves {a-maz-ing} and I paired mine with hot cereal with poached pears {Erika had homemade granola}.  It was a filling and satisfying breakfast, but not in the way where you couldn't walk out of the restaurant afterwards.  I'm sensing a new favorite weekend spot - but always make sure to make a reservation {that place was packed}!






xoxo,
stephanie marie

March 20, 2015

Happy Spring!


Happy First Day of Spring!  Though we've had an incredibly mild winter here in Seattle {sorry everywhere else}, I'm still excited for even warmer weather, longer days, and flowers blooming everywhere.  I hope you have a beautiful spring weekend - I think I'll go get some fresh flowers for the house :)

xoxo,
stephanie marie

March 19, 2015

Black Bean & Avocado Loaded Baked Potatoes

 

You guys - these potatoes are gooooood.  I was perusing Pinterest recently {my favorite "I'm bored" hobby} and came across the beautiful pictures on Flourishing Foodie of these Black Bean & Avocado Loaded Baked Potatoes.  The seemed insanely easy {and cheap!} so I loaded up the grocery cart and got to work.  They are so easily customizable {I think adding feta would be divine} and made great leftovers the next day for lunch.  I plan on making this one all year round and suggest you do the same :)

Black Bean & Avocado Loaded Baked Potatoes

Ingredients
2 baking potatoes
1 tblsp oil
1 garlic clove, minced
1- 15oz can black beans, rinsed & drained
1/2 cup frozen corn
1/4 cup chopped bell pepper
1/2 cup water
salt & pepper
hot sauce {optional}
1/2 cup shredded cheddar cheese
1/2 avocado, sliced
1/4 cup sour cream
1 green onion, chopped

Instructions
1. Scrub potatoes, cut a slit down the middle {lengthwise}, wrap in tin foil, and bake at 375 for 1 to 1 1/2 hours until soft to squeeze.
2. In a large frying pan, fry garlic and black beans on low heat for a few minutes.  Add corn, peppers, and water and simmer until water has evaporated.  Season with salt, pepper, and hot sauce, if desired.
3. Cut open potatoes, sprinkle with cheese, top with black bean mixture, avocado, sour cream, and onions.

Serves 2

adapted from flourishing foodie

xoxo,
stephanie marie