Daffodil Fields

We're heading out of town for an extra long weekend tomorrow, so I'll leave you with these photos from the daffodil fields last weekend on a cold but gorgeous blue sky day.  I know the tulips get all the recognition, but the daffodils may just be my fave - I mean, can you think of a happier flower?  

Have a great rest of the week!  See ya back here next week sometime!

xoxo,

stephanie marie

Cafe Lago & Wedding Registery

Friday night we headed over to Uvillage for our second round of registering for our wedding.  After a disappointing first round at Crate & Barrel a few weeks ago we had low expectations for our appointment at Williams Sonoma, but much to our delight we had an awesome experience with Rick who walked us around the store {just the 3 of us} explaining all the pros and cons of different gadgets and must have items and while we’re still deciding on exactly what we want, we are headed in a much better and more productive direction thanks to Rick. After registering we decided to treat ourselves to a date night dinner at Cafe Lago in Montlake, somewhere I haven't been in many years but is always a classic.  This place has been in Seattle for over 30 years so you know it's good, and we had a wonderful time dining on pasta and pizza with yummy cocktails while the rain poured outside.  A wonderfully cozy Friday night in the city!

{barbabietole - roasted beets in garlicky yogurt}

{a split lasagna bolognese & bobby blade pizza}

cutest fiancé 

xoxo,

stephanie marie

The Weekend {In Pictures}

{feeling like spring at the nursery}

{baby cow}

{dinner at a valley staple}

{introducing christian’s family to la conner}

{facetiming with my fave kiddo}

{breakfast by dad}

{pedicures with mom}

{bravo with simba}

{yummy dinner at home}

{a great weekend in the valley}

xoxo,

stephanie marie

Friday Flowers

Happy Friday!  It's officially spring and even though it's not necessarily feeling like it this weekend, we had some gorgeous days this week that actually felt warm and sunny.  The flowers are starting to bloom {it smells so good on our evening walks} and I'm loving these peony tulips I picked up at Trader Joe's last weekend.  I love fresh flowers in the house to instantly brighten the room and can't wait for more as the season goes along.  Have a great weekend - and Happy Spring!

xoxo,

stephanie marie

500 Strong

Humble brag over here - a few weeks back I hit 500 {!} workouts on the Peloton app.  Sometime during quarantine when I was forced to give up my daily/weekly in person exercise classes and was realizing my free instagram workouts weren't really doing it for me, I downloaded the Peloton app {thanks for the rec, David} to keep myself moving at home.  Peloton isn't just for the bike {though if we had the space and funds, I'd love to have one} - they have hundreds {thousands?} of workouts ranging from HIIT cardio, strength training, yoga, barre - you name it, they have it.  While I started out with HIIT classes, I quickly moved on to strength training, gradually upgrading my at home weights as I found myself getting stronger and more excited about it.  5 days a week I force myself out of bed before the sun and head downstairs to get my 30-40 minutes of sweat in on the tiny space between the tv and couch, usually from a strength class but if my body is feeling a good sweaty and stretchy yoga session I go with that.  Sometimes I can get Christian to do a class with me on the weekends to keep my streak going, and even though those weekdays when my alarm goes off I dream of nothing more than staying cozy and happy in bed, I never regret getting up to sweat and lift with Adrian, Jess, Callie, Rad, and the rest of the crew that keep me motivated to become my best and strongest self.  While I'm excited to find some nearby classes I can join to get back in the groove of group fitness, I'm so grateful for this online community that keeps me accountable, strong, and proud of myself day in and day out.  Cheers to the first 500 - hopefully the next 500 is right around the corner!

xoxo,

stephanie marie

Lemony Greek Chicken, Spinach, and Potato Stew

While I love spring and summer, I love cooking in the fall and winter when the soups are plentiful and warming.  While I'm holding onto soup season as long as possible I'm adapting my soups to be more bright and light than the heartier fares of winter.  When I came across this recipe for Lemony Greek Chicken, Spinach, and Potato Stew on the New York Times Cooking site I knew it would be a perfect transition for this first week of spring where it's still a bit chilly and rainy but with bursts of sunshine in between.  The flavors were delicious and this dish came together incredibly quickly, so if you're looking for a bright and flavorful soup to start your spring, look no further!

Lemony Greek Chicken, Spinach, and Potato Stew

Ingredients

1/4 cup olive oil

1 red or yellow onion, finely chopped

8 large garlic cloves, peeled and minced

1 1/2 tsp salt

1 lb ground chicken

1 Tbsp fresh rosemary or 1 1/2 tsp dried

1 1/2 tsp dried oregano

1 tsp red pepper flakes

Black Pepper

1 1/2 lbs Yukon gold potatoes {about 3 large}, scrubbed and chopped into 1/2 inch chunks

6 cups chicken broth

Juice of 1 large lemon

8oz spinach leaves

1/4 cup lightly packed, roughly chopped dill

Crumbled feta and pita chips, for serving

Instructions

1. In large Dutch oven warm oil over high heat.  Add onion, garlic, and salt and cook, stirring, until onion and garlic are softened and starting to brown, about 5 minutes {decrease heat to medium if cooking too quickly}.

2. Decrease heat to medium high and add chicken, rosemary, oregano, red pepper flakes, and several grinds of black pepper.  Cook, breaking up chicken, until meat is no longer translucent, about 2 minutes.  Add potatoes and stir well to combine.  Add chicken broth and half lemon juice, scraping up any browned bits on the bottom.  Bring to a boil then lower to maintain a simmer.  Simmer until potatoes are nearly done, about 15 minutes.

3. Add spinach and dill.  Continue to simmer until potatoes are tender and spinach is wilted, about 5 more minutes.  Add remaining lemon juice and more salt and pepper if needed.  Serve topped with feta and crushed pita chips if using.

Serves 4-5

adapted from nyt cooking

xoxo,

stephanie marie

Flower Girl

We've gone back and forth about many aspects of the wedding, but we knew pretty early on that we wanted to keep our wedding party small.  We did, however, decide it would be fun to have a flower girl and ring bearer so this past weekend I asked my cutest little buddy Linnea if she'd do us the honor of being our flower girl since she did such a great job helping me pick out my dress.  Luckily, she said yes over donuts at Kerry Park and I'm so excited to have this little ball of energy be a part of our special day {especially since I've been a part of her life since day one}.  Now, to find this girl the perfect dress!

xoxo,

stephanie marie

The Weekend {In Pictures}

{friday afternoon rooftop office}

{carrying christian's new toy up to the roof - and needing several breaks along the way}

{walking to dinner + cherry blossoms}

{our fave burgers}

{pancake breakfast}

{the best and easiest dessert}

{breakfast}

{inaugural cook}

{burnt ends}

{dinner by my honey}

xoxo,

stephanie marie

Happy Friday!

Happy Friday, Happy St. Paddy's Day {from a beautiful green space :)}, and luck o’ the Irish to ya!  We’re spending the weekend with old friends, family, and doing taxes - exciting, eh? Have a great one!

xoxo,

stephanie marie 

Ultimate Tuna Melts

There is nothing new or groundbreaking about a tuna melt, but sometimes it just sounds so dang good.  When I saw the Barefoot Contessa's recipe in her Modern Comfort Food cookbook I knew I had to make her elevated version for dinner a few weeks ago, and they did not disappoint.  I made sure to get the fun fancy ingredients {the fresh dill is key here} and the yummy bread, and paired with a side salad this was the perfect dinner that I can't wait to make again.  

Ultimate Tuna Melts

Ingredients

2 cans {6-8oz each} tuna in olive oil

1/2 cup diced celery

1/2 cup minced green onions {both green and white parts}

3 Tbsp minced fresh dill

2 Tbsp freshly squeezed lemon juice

Salt & pepper

3/4 cup good mayonnaise

1 tsp anchovy paste {I skipped this}

4 large slices good bread, toasted

4 oz Swiss cheese {I used sharp white cheddar}

1oz microgreens

Instructions

1. In bowl, flake tuna with a fork.  Add celery, scallions, and dill and continue mixing until combined.  Add lemon juice, 1 1/2 tsp salt, and 1 tsp pepper.  Add mayonnaise and anchovy paste if using and mix thoroughly.

2. Preheat broiler {we used our toaster oven}.  Place toasted bread in single layer on sheet pan.  Spread tuna mixture evenly on each piece of bread.  Sprinkle with cheese and broil 1-2 minutes, until cheese is melted {ours took a bit longer, but watch it}.  

3. Top with micro greens and serve warm.

Serves 2-4

adapted from modern comfort food

xoxo,

stephanie marie