Happy {Anniversary} Friday

Happy Friday!! This week marks 15 years {!} since I moved to Seattle and I can hardly believe it.  In some ways I feel like I just got here, but in others it feels like I've been here forever.  To think back on how much this city has changed in that time, and how much I have changed in that time is pretty mind-blowing, and while there have been plenty ups and downs I feel like I'm right where I'm supposed to be at this moment and I wouldn't change a thing.  I have met some of my absolute best friends here, had the most amazing meals and adventures, and fell in love in one of the most gorgeous settings in the world {I mean, look at that view!}.  Though I often complain about how expensive this city is and how much it has changed, I know I am a very lucky girl to call this place my home and no matter what the future brings I don't regret that one bit.  Seattle will always have a place in my heart and I am forever grateful to it for what it has given to me and taught me over the past 15 years.

And now we're off to celebrate!  We're chasing some much needed warm sunshine and relaxation for an extra long weekend so I will be out for a few days.  Have a great weekend and I hope you find something to celebrate as well!  Cheers! :)

xoxo,

stephanie marie

Salmon & Roasted Veggies

Salmon with Roasted Veggies is one of the meals we make almost weekly and it's one of the easiest and yummiest week after week.  It's super versatile depending on what veggies we pick up that week {lately it's been sweet potatoes & beets but you can sub broccoli, regular potatoes, peppers, zucchini - whatever is in the fridge!} and we always have on hand some individual salmon filets from Costco in the freezer.  We roast the veggies with olive oil, salt, & pepper in the oven at 400 for about 30-40 minutes {depending on which veggies - here I put the beets in first then added the sweet potatoes 10 minutes later} while the salmon, seasoned with dill & garlic salt, cooks in butter on both sides until perfectly done, about 10 minutes total.  It's really simple, so delicious, and a pretty healthy weeknight dinner that I insist you add to your weekly rotation asap.

xoxo,

stephanie marie

Grapefruit Olive Oil Poundcake

A few weeks back I had a craving to bake something, so I sat down with one of my faves, The Smitten Kitchen Cookbook, to have a look.  I've always been intrigued by her Grapefruit Olive Oil Poundcake and since she said it's perfect during peak citrus season, I knew I had to give it a go.  It was simple to put together on a lazy Sunday afternoon and when it came time to cut into the perfectly cooked cake, I was pleasantly surprised with just how delicious it was.  The cake isn't too sweet, but is the perfect accompaniment to your afternoon tea or breakfast coffee, and I ate it throughout the week while it just got better over time.  If you have some leftover citrus lying around I highly recommend making this one - I can't wait to try it again next year!

Grapefruit Olive Oil Poundcake

Ingredients

Cake

Butter or oil for pan

2 Tblsp freshly grated grapefruit zest

1/2 cup granulated sugar

1/2 cup raw or turbinado sugar {or granulated if you can't find raw}

1/2 cup olive oil

2 large eggs, room temperature

1 1/2 cups all purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 Tblsp grapefruit juice

1/3 cup buttermilk or plain Greek yogurt

Syrup

2 Tblsp granulated sugar

1/3 cup grapefruit juice

Glaze

1 cup confectioner's sugar

2 Tblsp grapefruit juice

Pinch of table salt

Instructions

1. Heat oven to 350.  Butter a 9x5 inch loaf pan.

2. In large bowl, rub grapefruit zest into the sugars with your fingertips to bruise it and release the grapefruit essence.  Whisk in oil until smooth.  Add eggs one at a time, and whisk until combined.  Scrape down bowl.

3. Combine flour, baking powder, baking soda, and salt in second bowl.  In liquid measuring cup, combine 2 Tblsp grapefruit juice and buttermilk or yogurt.  Add flour and buttermilk mixtures, alternating between the two, to the oil & sugar mixture, beginning and ending with flour.

4. Spread batter in the pan, smooth top, and rap pan on counter to ensure no air bubbles.  Bake 45-60 minutes, until cake tester comes out clean {I did 60 minutes and mine was perfectly cooked}.

5. Meanwhile, to make syrup combine 2 Tblsp sugar with 1/3 cup grapefruit juice in small saucepan and cook over low heat until sugar is dissolved.

6. When cake is finished, let cool 10 minutes in pan until inverting onto rack or tray.  Poke holes in cake with toothpick and spoon or brush syrup over cake.  Let cool completely while it absorbs syrup.

7. To make glaze, combine confectioners sugar, grapefruit juice, and salt in bowl, whisking until smooth.  Pour glaze over top of cooled cake.

adapted from smitten kitchen

xoxo,

stephanie marie

The Weekend {In Pictures}

{a very closeup facetime friday}

{friday night dinner}

{painting & cleaning}

{a well earned dinner with mom & christian}

{a toast to 15 years (!) of living in seattle}

{i'm going to miss my winter daphne}

{treating myself}

{finding pockets of sunshine to work in the yard for as long as i can}

{the best soup after a very cold day}

xoxo,

stephanie marie

Happy {Long Weekend} Friday

Happy Friday!  I'm so ready for a long weekend and finally {hopefully?} getting things finished at the cottage.  It's been a long and busy week but wanted to share a few photos from our Valentine's Day celebration on Monday where we got Thai takeout, opened a nice bottle of wine, and watched some of our fave shows.  A perfect day!  Plus, I got some really beautiful roses from my Valentine :)  Hope you have a great weekend!

xoxo,

stephanie marie

Urban Hiking {Lake Union Park}

Last Sunday the sun was shining so we headed out for an easy Urban Hike.  We meandered through Queen Anne, stopping for a bit at Bhy Kracke Park to sit in the sun, then headed down to Lake Union where we grabbed some coffees and sat at the park watching the boats {and planes} on the water and soaking up as much February sunshine as we possibly could.  We took a roundabout way back up the hill, stopping to smell the blooming winter daphne {one of the best things about this time of year} and finally making it home in time for the chili and the Super Bowl.  Ahhhh, I love this sunshine!

xoxo,

stephanie marie

Buckets & Brews

My favorite part of the last weekend was hosting my brother & dad on Saturday night before they headed off on dad's retirement trip to Pebble Beach {jealous}.  To get them ready for the trip we headed down to the Interbay driving range for some buckets and brews {see the last time here} just as the sun was setting.  The range doesn't do pitchers anymore but we each grabbed a pint and headed up to the top level to get some shots in before realizing the heaters were only downstairs, so we packed up and headed down to hit for awhile longer.  I suggested a KP contest for the last 4 balls - loser had to buy dinner - and of course who turned out to be the loser but me.  I treated the crew to takeout from our fave Ale House which we ate at home before settling in to watch Cool Runnings in honor of the Olympics {in retrospect, Tin Cup may have been more appropriate for the occasion}.  Early the next morning the duo was off on their adventure {see the cutest picture at the bottom from Pebble} and from what I hear they're having an awesome time.  So glad we got to hang with these guys and even more happy they're enjoying their trip!

{always grateful for the house help - it'll be over soon!}

xoxo,

stephanie marie

The Weekend {In Pictures}

{friday night sunset}

{a glowing moon}

{takeout from malena's}

{leftover veggie scramble}

{superbowl chili}

{blood orange margaritas}

{chili + margaritas}

{best halftime show EVER}

{the view from our bedroom does not disappoint}

xoxo,

stephanie marie