Vancouver {Work & Gastown}

Our first workday in Vancouver we awoke to a beautiful sunrise overlooking the bay.  I joined Christian for breakfast in the hotel {a very fancy avocado toast} then got to work in my hotel room office.  Around lunchtime I decided to try out the hotel's Peloton gym and for my first time on a Peloton bike I think I did pretty well {with wobbly legs to prove it}.  Afterwards I freshened up and walked to Whole Foods to get lunch and snacks for the week, then continued working until about 4:30 when I packed up my computer and brought it down to the hotel bar for happy hour and finishing up for the day.  With Christian back for the evening, we put on our walking shoes and headed out towards Gastown a few miles away for some shopping and dinner.  We stumbled upon the cutest little Italian place, Robba Da Matti, where we ordered drinks and a burrata caprese to start, then each had big delicious bowls of pasta to round out the excellent meal.  After filling ourselves up we headed next door to The Diamond, a speakeasy style cocktail bar with low lighting and inventive drinks, where we sipped on fancy cocktails before making our way back to the hotel for the night.

xoxo,

stephanie marie

The Weekend {In Pictures}

{gettin boosted - then promptly gettin sick}

{pretty but smoky sunsets}

{thai friday}

{fancy avocado toast}

{putting up a few halloween decorations}

{tots and burgers for a heartbreaking mariners loss}

xoxo,

stephanie marie

Happy Friday!

Happy Friday!  It's been a busy and productive week checking things off the to do list and since I got my updated Covid booster yesterday, I'm planning on taking it easy today {I don't have the best track record with these things} to get ready for a full weekend ahead of seeing old friends, cheering on the Hawks and the Mariners, and finally decorating for fall.  Have a great one, take it easy, and get vaccinated!

xoxo,

stephanie marie

Vancouver {Stanley Park & Granville Island}

Last week I decided to pack up the laptop and my passport and accompany Christian on a work trip to Vancouver.  We both had to work throughout the week so everyday I worked alone from the hotel, then after work we'd head out together to a different neighborhood to explore and have dinner.  We arrived Sunday afternoon and with the sun shining we immediately put on our walking shoes and left the Westin Bayshore for a walk around a tiny bit of Stanley Park and along the water, where it felt like the whole city was out taking advantage of the gorgeous parks and even better October weather.  We decided to keep walking and made it all the way to Granville Island where we wandered around, eventually stopping for dinner at The Sandbar where we stuffed ourselves with some delicious seafood.  By the time dinner was done it was dark and the hotel felt like a long way away, so we took an Uber back to the hotel and proceeded to watch some bad hotel tv and snuggle in with a glass of wine. 

loved seeing everyone out enjoying the sunshine

xoxo,

stephanie marie

Turkey Pesto Meatballs & Orecchiette

If you find yourself with a lot of leftover zucchini since summer just doesn't seem to quit over here, I'd highly suggest whipping up this recipe for Turkey Pesto Meatballs & Orecchiette from smitten kitchen.  I made this a few weeks ago when we found ourselves with some leftover zucchini and basil for pesto and the fresh flavors of this dish really shined for an end of summer meal.  It's super easy to put together cooking the meatballs and veggies at the same time, and if you use store bought pesto it can come together even faster.  Definitely give this one a try and help make summer last just a little bit longer.

Turkey Pesto Meatballs & Orecchiette

Ingredients

Olive oil

1lb ground turkey

1/2 cup Panko breadcrumbs

1 cup pesto {I used this recipe}

4 garlic cloves,  minced and divided

2 Tbsp grated Parmesan, plus more for serving

1 Tbsp water

Salt & Pepper

1 large egg

1 lb zucchini and/or summer squash, cut in 1/4" half moons

1 lb dried orecchiette 

2 cups veggie or chicken broth

Instructions

1. Heat oven to 450.  Line baking sheet with parchment paper.

2. For meatballs combine turkey, panko, 1/4 cup pesto, half of the garlic, 2 Tbsp Parmesan, water, 1 tsp salt, black pepper, and egg in large bowl, mixing until just combined.  Roll 1 inch meatballs and line on prepared baking sheet.

3. Toss zucchini in big bowl with 1-2 Tbsp olive oil, 1 tsp salt, and lots of black pepper.  Scatter zucchini around meatballs on baking sheet.

4. Roast for 15 to 18 minutes until meatballs are cooked through.

5. Meanwhile, cook orecchiette according to package directions.  Drain, reserving 1 cup pasta water.

6. Heat empty pasta pot over medium high heat with 2 Tbsp olive oil and remaining garlic.  Cook until garlic is just golden, about 1 minute.  Add 2 cups broth and bring to simmer.  Add 1/2 cup remaining pesto and stir until just warmed.  Add zucchini, meatballs, and orecchiette, tossing everything together to coat evenly.  Add reserved pasta water if needed.

7. To serve, distribute zucchini, meatballs, and pasta to bowls ladling over with broth.  Top with extra Parmesan and pesto.

Serves 4

adapted from smitten kitchen

xoxo,

stephanie marie