Onto the Next

We woke up Tuesday morning to a Royal Caribbean ship docking right next to us in Puerto Vallarta.

Our plan for the day was to get to Los Muertos beach, eat lunch and lay in the sun.

We walked around until we found a place that had some open chairs on the sand and that place ended up being Burros Bar.

We ordered margaritas, I had a Cadillac and my babe got the mango, and apparently it was two for one.

For food we ordered the shrimp aguachile to share, a shrimp quesadilla and a shrimp burrito. Her burrito was the best and I really wish had ordered the snapper, food regrets are the worst.

After lunch we walked down to the beach and laid out for awhile.

After a couple of hours we found ourselves ready to head back to the ship where we could lay by the pool and the drinks were already paid for.

We stopped for some ice cream at one of the ports shops, dropped our stuff in our cabin and situated ourselves by the pool.

Before heading back to our room we watched the Royal Caribbean ship depart port.

After dinner we decided to watch a show called “Rock you Tonight” It was bad, if we were watching a high school performance then it would have been pretty good, but for cruise ship entertainment it was really not good. The entertainment in general was poor. I ended the night not feeling very hot so we went back to the room and said goodnight to Tuesday.

Wednesday was Mazatlan and sadly we were only there from 7:00 to 2:00. We got off the ship around 9:00, took a cab to a beach somewhere, and then we just walked until we found a man who offered us a couple of lounge chairs for a small fee.

As we were lounging in the sun wishing for a drink, a man with a menu appeared. He claimed that him and his mom were from Cabo and that they are making drinks in the alley. Shawna and I glanced at each other questionably and then said “ok, why not?”. My babe was braver than me and she ordered a very large mango margarita…..I ordered a Tecaté, playing it like a wuss. Her drink was really good and once again I had a drink regret because the nice man never came back, sigh.

We had an alarm set to make sure we allowed time for lunch.

We walked back down the beach until we hit Joe’s Oyster bar and popped in there.

Once again we ordered ceviche and shrimp tacos.

The shrimp in the tacos were fried, and they were SO DELICIOUS!

Our time was up so we went back to the ship and to the pool which was already crowded. We spent the afternoon swimming, drinking and meeting new people.

We took that night off, brought dinner down to our room and just watched a couple of movies. Oh, I forgot to mention the food at the buffet. It was set up by different stations, salad, pizza, entrees, desserts etc. But every day one side of the entree station had four or five Indian dishes, plus condiments such as chutney and raita. You guys, it was the best thing on the ship. Every dish, each day was phenomenal. Anyhow, that is what I had dinner that night.

And just like that it was Thursday which was our last day at sea. When we woke up we were rocking and rolling, we peeked out our window and this is what we saw….

Obviously, we wouldn’t be outside so we looked at the daily schedule of events to try and plan an inside day. Norwegian didn’t have as many fun ‘at sea’ activities as Holland America did. I am not sure if it was the actual games, the cruise staff or the guests, maybe all of the above, but it was all just blah.

We wandered around, popping into the bridge.

Played a little basketball in the arcade.

We watched a dance class from the safety of the back of the lounge while sipping Dirty Shirley’s.

Then we saw the sun really making an effort so we bundled up, grabbed our books and went to the pool deck.


But we couldn’t hang. The wind was ICE. So we took that as a sign to just go read in the room until dinner.
We had reservations at Le Bistro that evening.
I opened last years birthday gift to enjoy while getting ready.

It was DELICIOUS!

We both ordered the Escargot Bourguignonne, I got the Coq au Vin and my babe got the Duck de Canard. I guess I only took one photo and it was of the escargot, so voila!

The dinner was pretty good and after we headed to Bliss lounge to watch Karaoke and that was a lot more entertaining than the rock show, that’s for sure. The next day was our final day and we spent it in Ensenada.

Christmas

Hello strangers, happy new year! I hope everyone had a great one and isn’t sick or drowning in rain…or both.

I left you with the best snickerdoodle cookie recipe and then ghosted you for the holidays.

Christmas eve had us cookie decorating, baking and prepping for Christmas day feasting.

The kitchen was busy, we made an eggnog cake, the ‘can’t have Christmas without sherry cake’, and creme de menthe brownies.

I also made this farro salad with apple, parmesan and arugula. You guys, this salad really is the best.

The girls had to wait until 7:00 AM on Christmas morning, how terrible of us huh?

Once we were cozied up and had coffee in hand, we started the festivities.

Halfway through the carnage we broke for breaky. and then we continued with the mayhem.

Out of everything Kaili opened, I think this was her favorite, sigh.

Her relationship with spicy chips is on another level.

Later that morning the family came over….. and with a baby black lab in tow.

This is Pluto, isn’t he the cutest?

Casey and Aileen were puppy sitting for a friend, and I can say that Pluto gave us all dog fever, well everyone except Shawna, pfft.

We spent the day opening more gifts, eating, playing games and saying “no” to the girls asking for a dog every other minute.

My dad and Casey put together Averi’s new Rainbow High doll house.

We played Right Left Center and Kaili won.

It was a great Christmas spent with all my people!

Those five days between Christmas and New Years is big question mark. No one knows what day it is or what they are supposed to be doing, it’s like existing in confusion.

I took the girls to Coronado for an afternoon.

We had a delicious lunch, enjoyed a walk along the water, more puppy love and some swimming.

The weather was perfect until the sun went down, and then it was time to head home and warm the bones.

Wake up, It’s December

This year we made reservations instead of recipes for Thanksgiving dinner…in Vegas. The next morning bright and early, we headed to the Las Vegas American Outlaws chapter bar to watch the US play England.

The vibe was phenomenal.

What happens in Vegas does not always stay in Vegas because we both got colds while we were there, the drive home was so much fun (insert sarcasm font).

About a week later we had our yearly visitor.

Everyone this is Tipsytoes Bellshire.

Casey and Aileen took the girls for a day of Coronado fun. They made ornaments and cookies with Santa, explored the Hotel Del and went out to lunch.

They came home happy and hyper, it was a fun holiDAY!

(Why didn’t anyone brush Averi’s hair that morning?)

I was unsure of how the World Cup would look during the month of December but I gotta say that I dig it. Waking up to soccer every morning has been wonderful.

We are about a week out from Christmas and I am happy to say that I think I’m ready for it.

Cold nights, toasty fires, eggnog espresso martini’s and the WC final match….not a bad December.

A Little of This and That

Is the earth spinning faster than normal? Is that why time is going by at lightening speed? Wasn’t it just Halloween and now it’s Thanksgiving, I don’t understand.

This will be a catch up of whatever has happened in the last month. My memory has been failing me lately..I made a delicious curry paste from scratch and then made an even better chicken curry but I can’t for the life of me, find the recipe I used. It’s like, poof! Gone from my memory and apparently my search history too.

I do know that we took the girls trick or treating, I remember that. It was our first time since Covid and it was a lot more quiet out there than it used to be. Dark houses and the lack of kids could have been because it was a Monday, I don’t know why we can’t just dedicate the last Saturday of October to Halloween.

Like I mentioned, I made a fresh curry paste that was super flavorful and very spicy and then made a chicken curry. If I ever find the recipe, I will make it again surely. I think I served it with coconut rice but who really knows, not me.

We took the girls rollerskating with their friends and I made the most delicious Snickerdoodle sandwich cookies with cream cheese frosting. These, you guys, are ridiculously good.

Oh and we finally made it to Cutwater Spirits tasting room. The drinks were delicious, the food was just ok. Next time, because there will be a next time, there are still so many cocktails to try, we will just sit at the bar.

I also made Chrissy Teigen’s broccoli salad with cashew dressing, and it was SO good. I will post that next time.

And obviously we are watching ALL OF THE SOCCER! The World Cup is such an exciting time, especially since we finally made it back into the tournament! Big match Friday, where will you be watching our USMNT?

Mushroom Pot Pie

You guys this recipe is ridiculously good. That’s all I have to say about it really, it’s just so good. The filling is almost like a thick soup and you could eat it with a loaf of good bread if you wanted. Pie crust was my favorite, puff pastry was good but didn’t hold up like the pie crust did. However, it really doesn’t matter because the mushroom gravy, if you will, is amazing alone.

I made this in individual ramekins but you could make this in a pie plate for a holiday dinner, it will get eaten up, I promise.

INGREDIENTS

4 ounces butter, divided

12 ounces mushrooms (I used cremini)

2 cups yellow onion, finely chopped

3/4 cup celery, finely chopped

1 cup carrots (about 1 small/medium), finely chopped

2 cloves garlic, minced

1/2 cup all-purpose flour

2 tablespoons brandy 

2 1/2 cups vegetable stock

1/4 teaspoon paprika

1/4 cup heavy cream

1/4 teaspoon cayenne pepper (optional)

leaves from 3 springs of thyme

1/4 cup packed Italian parsley, finely chopped

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 package frozen pie crust

1 egg, whisked

DIRECTIONS

Heat a large Dutch oven or heavy-bottom saucepan over low heat, then add 1 tablespoon of the butter. Add the mushrooms along with a pinch of salt and cook for 5 minutes, stirring every so often to release their natural juices and soften. Remove the mushrooms from the pan, set aside, and turn the heat down to medium-low.

Melt the remaining butter and add the onions, garlic, celery and carrots and sauté for about for 6 minutes or until soft, stirring periodically.

Stir in the flour and cook for 3-4 minutes, stirring frequently. Add the brandy, stock, cayenne, and your cooked mushrooms.

Bring to a simmer and stirring often, allow the sauce to thicken, about 5 minutes. Stir in the heavy cream and remove from the heat. Add in thyme, parsley, salt and pepper. Taste for salt.

Preheat the oven to 425 degrees. Divide the filling into four 8-ounce ramekins and place on a baking sheet.

On a lightly floured surface, roll the pie crust thin and cut 4 rounds approximately 1/2 – 1 inch larger than the width of the ramekins. Spray the rim of each ramekin with cooking or spray (or you can use your egg wash) and 1/2 inch down the sides. Top each ramekin with the pie crust rounds, folding the excess over and gently pressing it against the ramekins using a fork to help seal it to the dish. Brush the top of the dough with egg wash and use a small knife to poke 3 small holes in the top of each pot pie.

Bake for 20-25 minutes, or until the tops are golden brown. Allow them to cool for a few minutes before serving.

*Recipe adapted from Savory Simple

Spooky

We kicked off the spooky season with my first visit to Knott’s Scary Farm.

We went straight to an amazing looking roller coaster. The lights were all lit up and it looked like a boardwalk. The ride was so fun we did it multiple times. The downside, the exit took us into clown alley. Yes, I know that I am an adult, but I have an irrational fear of clowns…sigh, I am not proud. It took all that I had to not look them, even when they came running at me head on…Otherwise I would have cried.

We had a such good time, rides at night are just better. Parts of the park were very dark and creatures of all sorts would follow us around breathing down our necks and jump out at us. A lot of them had on shoes with metal taps so when they ran and slid at you, it made an awful sound..basically scaring the shit out of us at every corner we turned.

We were walking through a very dark area with fog machines clouding our path when we realized why so many people run in the wrong direction in horror films. You know how we scream at those idiots? Well, we were them…We had a hard time figuring out where we were and where we were headed. If was legit in danger, I would have just fell to the ground and succumbed to my death.

However, it was fun and definitely something to do again.

The girls had fun at the store trying on masks.

We hit the pumpkin patch and we made it easy on ourselves this year. We went to one in Temecula, gave the girls some money, grabbed a glass of wine, and hung out while they did all of the things. Petting zoo, panning for gems, snow cones and all of the other shit that is a waste of money.

We no longer buy our pumpkins at the actual patch which saves a lot of money. We just grab them at a local store on our way home, the girls don’t care.

Then we carve them and then they die. {the pumpkins, not the girls.}

Luckily we got a few photos of our artistry before they wilted 20 minutes later.

The next day we made Oreo bats and I realized that the girls are almost too old for these food crafts. They just want to eat the ingredients rather than create. However, I MADE THEM HAVE FUN!

These are super simple using only 3 ingredients.

Oreos, bite size Reese’s and candy eye balls. We used the oreo filling as the glue for the wings and the eyes. Pop them into the fridge for 10 minutes to set or don’t and just eat them right away.

I think they turned out cute!

The girls have their costumes and we are excited to take them out Monday night, and then go right home to inspect their candy! {aka take all the good stuff}

Just kidding, we will wait until they are in bed.

BTS

No, that’s not the BTS that the girls love, it’s the BTS us parents love.

Back to school!

I only bring this up because we had BTSN on our calendar and all I heard was ” if you take off the N, you have BTS” followed by giggles.

We have two 6th graders and a 3rd grader (gasps)!

6th grade down here in San Diego is also known as middle school which still gives me heart palpitations.

I know I know, boy have things changed. I mean sixth grade vs. kinder really is something. Something as in, we as moms had wayyyy more power over their looks back then, sigh.

Averi is at the same school but has a new building, and she was SO excited when we got to school and found out that her bestie was in her class.

They each had BFF bracelets for each other even after a summer of no contact. SO damn sweet.

The weather has been so ridiculously hot that almost all outdoor activities were canceled or postponed. I know if you don’t live here you’re rolling your eyes, that’s ok. Roll away, it’s hot AF for us San Diegan’s, we can’t cope in extreme weather.

However, we did brave the heat and attended the Family Fun Day at the Del Mar Races. My parents met me and the girls for the afternoon, luckily those clouds and a slight breeze saved us from overheating.

I think the girls enjoyed themselves, pretty sure everyone but Kaili and I won some money.

Easing back into the school time swing. Hopefully I will have a new recipe to share sooner than later. It’s definitely trial by error right now.

The One and Only Crab Cake Recipe

Ironically, two days after I post about the only crab cake recipe one needs, I see this on Instagram.

So…. I figured it was a sign from the chef’s to post this. Honestly it’s so easy and delicious, you won’t look back.

*Recipe from Chef Andrew Zimmern

1/2 cup mayonnaise

1 large egg, beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce 

1/2 teaspoon hot sauce

1 pound jumbo lump crab meat, picked over

20 saltine crackers, finely crushed

1/4 cup canola oil

Lemon wedges, for serving 

Homemade remoulade/tarter sauce or your favorite store bought brand.Walmart Logo

DIRECTIONS

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

  • These can be made ahead, formed or not, for up to a day.

Race You

Last week I found myself at home instead of teaching a cooking class. That lead me to cook in my free time, obviously. Although I don’t have much photo proof to show you, I did indeed make some delicious food.
Pavlovas with lemon curd, scallops with an herb chili oil, esquites (Mexican street corn salad) and crab cakes with a remoulade.

The crab cake recipe that I use (Andrew Zimmern) is the only one I need, ever. Super simple ingredients, not loaded with filler, it lets the crab shine. It’s delish!

Shawna and I hit the Del Mar races. I had some luck on my side… finally.

Winner!

It was a fun day. The weather perfect, the views even better.

Our weather has been a consistent 77-80 degrees with humidity. Leaving us craving water in all forms.

We went to Mission Bay and the Plunge at Mission beach and then back to the bay. Seeking refuge in bodies of water.

I think it’s almost time for an adult poolside day. One where I’m not lugging snacks, chairs, boogie boards, water bottles and everything else that comes along with children. More like a good book and an adult beverage!

Dead and Company, Food Company

We get to see Dave Matthews in less than 45 days, I think…. Math is not my strong suit.

With the Dead and Company being on tour and Dave has finally gone out to tour this summer, I can’t help but remember THAT DAY.

May 20, 1995

I went to Vegas to see the Grateful Dead. It was hot, I wasn’t old enough to gamble and I remember being so afraid of being dosed with acid. You laugh, but we heard that squirt bottles had been dosed with acid, sigh. I walked into the outdoor stadium, it was sweltering, people were selling cold fruit, and squirting people with “water”, I put myself into panic mode, ha! But, then….this band came on stage and that was that. I fell in love right there. Soooo, I can NOT wait to see him live again with my favorite person.

Last Saturday I asked the girls what they wanted for breakfast. Being that we didn’t have pancake mix (no I am not making it from scratch, eye roll). They branched out. One asked for avo toast and another, toad in a hole (egg in toast). Extra, or kids who still need to dip everything they eat in a condiment, now insert eye roll.

I made a very good scallop recipe.

You had me at spicy herb oil.

Reality check. We can combine all of the herbs, add in some salt and some spice and we could pair it with anything. Steak, chicken, fish, pasta….seriously you guys, it’s so flavorful, and fresh and perfect for summer.

To give this dish a more Asian influence, add 1 tsp of sesame oil to the herb oil mixture.

This recipe comes from Chef Tory Miller

Pan-Seared Scallops with Heirloom Tomatoes & Spicy Herb Oil

INGREDIENTS

8 Jumbo Scallops

Salt, to taste

fresh ground pepper, to taste

2 Tbs Butter

Herb oil

1 Tbs fresh flat-leaf parsley

1 Tbs chopped fresh chives

1 Tbs chopped fresh mint

1 Tbs chopped fresh Basil

1 Tbs minced garlic

1 Tbs minced shallot

1 Tbs soy sauce

1 Tbs fish sauce

1/4 cup evoo

1 fresh Thai chili, thinly sliced

2 cups fresh, ripe cherry tomatoes

1 lime, halved

Pat the scallops dry with a paper towel. Season with salt and pepper.

Heat the oil in a skillet over medium-high heat. Add the scallops and cook without turning or moving until they start to turn brown around the edges. Add the butter to pan. When melted, use the butter to baste the scallops to complete the cooking. Do not turn the scallops. This whole cooking process should take around 5 minutes.

Remove from heat and set the scallops on a paper towel lined plate.

To make the herb oil, mix all the ingredients in a bowl and stir well.

Arrange the tomatoes on a plate. Season with salt and pepper. Add the cooked scallops and drizzle with the herb oil. Squeeze the lime juice over the entire dish.

Enjoy!