Mother’s Day

We spent Mother’s day on Saturday to avoid the chaos that Sunday would have brought. Brunch was in Old Town and in typical fashion, everyone ate too many chips, but the margaritas were delish.

After brunch we took the girls swimming, you know, to tire them out. We finished the night watching A Christmas Story with pizza.

I was spoilt.

This egg cooker is AMAZING. Hard boiled eggs in less than 10 minutes, soft boiled in even less. AND no “watched pot never boils” situation.

It came with a mini griddle. I used it Sunday morning to make pancakes. I was blown away. Easy, perfect little pancakes, no mess and the kids ate them up.

But then, while getting sugar out of the pantry we realized that ants had invaded THE ENTIRE PANTRY. There was no solution aside from taking everything out and spraying, so happy Mother’s day to me, I now had some real fun ahead of me.


Half a day later, I ordered groceries via InstaCart, because taking the kids to the store was just too much.

So much work….. but it looks so much better.

Once I was done I took the girls to the pool. They were begging to go all day and guess what, they lasted less than an hour. I mean… of course they did.

Brown Buttered Scampi with Parmesan Cauliflower Puree

Does the original scampi recipe call for wine? I want to say no, and that we (cooks) added that later on in life, but I have no idea. I didn’t use wine in this recipe, just butter, garlic and some lemon. This dish comes together quickly and with only a handful of ingredients, most of it being fat, dairy and garlic, you’re welcome.

While I steamed my chopped cauliflower, I let the shrimp hang out in a bowl with olive oil, minced garlic, crushed red paper flakes, a teaspoon of lemon zest, salt and a tad of honey. I also started my browned butter. All I did for that was place the butter and garlic in a small fry pan over medium heat. After a few minutes, the butter starts to foam. Then it will begin to turn brown and begin to smell nutty, just keep an eye on it to not burn the garlic, take it off of the heat when you like what you see.

Once the cauliflower is fork tender, drain and toss into your food processor. Add some salt, to taste, about 1/4 cup of cream or half n half, two tablespoons of melted butter and about 1 cup of freshly grated parmesan cheese and puree. Taste and taste and taste again, I find that cauliflower, like potatoes always need more salt than we think. You can let that hang out in the processor until you are ready to serve, so it stays warm.

Meanwhile, heat a large-ish skillet over medium high heat and add a little olive oil. Toss in your shrimp and let cook for about 1 minute and when they start to get a little brown, flip and cook the other side for another 20-30 seconds or until cooked through.

Spread your cauliflower puree on a plate, top with shrimp and drizzle with that heavenly browned garlic butter. I garnished with micro parsley.

Dinner is served in under 30 minutes but now you have to find someone else to do the dishes because quick doesn’t always mean easy.

Desert Hot Springs

About four months into the midst of Covid we were itching to isolate somewhere warm and with a pool. Obviously hotels weren’t allowing guests and even AirBnB’s were scarce. I found a place in Desert Hot Springs called The Getaway, it was a seven unit apartment complex turned vacation rental. The owner was kind enough to let us stay for a few nights so we could have a change of scenery. Luckily, out of all the units, only a few were occupied because uh, isolation right?

The place was mid-century, had everything we needed, a pool and a hot tub, and it was just what the doctor ordered. However, driving into the town of Desert Hot Springs was not what we imagined.

This is the property.

Nice and quaint with lots of available sun.

This you guys, is what it looks like on the outside of that building.

Desert Hot Springs is like Palm Springs’ seedy cousin. Neglected, poor and you probably shouldn’t leave your cash lying around. But, we had a great time and became fast friends with a lady that was also staying long term there while her man, an essential worker, was working in Santa Monica.

Fast forward two years, we wanted another sun soaked few days but Coachella and Stagecoach had all of the desert hotels bumped up to ridiculous prices. So we decided to try another place in Desert Hot Springs but this time chose an actual hotel that had some security and indoor room entrances. Miracle Springs Resort and Spa’s website said they had the above, but also had seven natural hot mineral pools, an outdoor pool and a restaurant. That checked all of our boxes so off we went.

We drove through a sand storm on the way in. Not smog or haze just sand.

When the map told us we had “arrived at our destination” this is what we pulled up to.

Uh nope, nope, not staying here.

We knew or I should say we really really hoped that this wasn’t the place, so we drove around the lot and into another parking lot and then things looked a bit better. Not great but better.

We checked in around seven in the evening as their restaurant Capri was closing. We asked the receptionist if there was a place to eat nearby that she would recommend. On her advice we drove a few blocks to a Mexican place called Casa Blanca. What do you know, the parking lot was packed, phew! We had a margarita and some really, really good food. Surprised and satisfied, we headed back to the hotel stopping off at a 7/11 for some pool snacks and a Snickers to stick in the freezer (for late night snacking).

We woke up and headed to Capri for breakfast.

We both ordered the eggs Benedict, and it was exactly as you’d expect from this place. Basic, no frills, egg bennies but totally satisfying. Let’s be honest, this place was not Italian, something tells me that their sauces come from jars.

The waiter/bartender Adam, was super attentive (maybe with the help of a substance or two) and very nice. He was our server both days.

This place claims that their hot pools are mineral hot springs, I mean, maybe they are, however….

They looked like condo hot tubs.

The grounds were nice, loads of greenery, beautiful flowers, and palm trees that were play houses for all types of birds. The pool water was perfect for the 90 degree weather. Enjoying some adult beverages in the sun was all we needed.

We spent the day reading in and out of the sun. With snow capped mountains in the distance.

The deco is straight out of the 90’s and it could use a facelift or two. But if you want a no frills place to lay in the sun with really no rules to abide by, then Miracle Springs resort is just fine.

Plunge into Eleven

We went through a handful of party themes for Kaili’s 11th party. First it was this, then it was that, and finally we landed on a Cheetah theme. Which was exciting for me because for some sick reason I like to attempt new things in the kitchen when the audience is bigger than the our household. I wanted to see if I could make a cake with the cheetah print inside, reach for the stars you guys. So that put me in crunch time to order a cake topper because even though I like to bite off more than I can chew, I don’t want like to choke; so creating cheetah prints on the frosting was out of my comfort zone. I ordered an edible topper and had it rushed delivery so I wouldn’t be panicking the day before the party. I got the UPS updates all day Wednesday telling me that it was out for delivery and would be here by 5:00, sweet. Well, 5:00 came and went and then I got a message saying that it was delivered to our front door, but it wasn’t, so then panicking ensued. I went to the neighbors like a crazy person and with no avail, decided to wait until morning. Maybe the good samaritan that had my kids birthday cake topper would drop it off. Meanwhile I racked my brain of a back up plan and the thought of having to roll out fondant to decorate the cake was too much for my mind to take. So after the kids were at school, I set out on foot to check everyones front porches for the white envelope I know so well from past birthdays. You guys, I found it, it was on our neighbors porch, hidden behind plants. But….I had already rung their doorbell and no one answered. On top of everything it was a camera doorbell and apparently I am a chicken shit, I went home empty handed. Shawna told me to man up, take the envelope and stop stressing. So I went back, grabbed the envelope and cowardly mouthed to the camera that it was mine and waved like an idiot and went home with my heart pounding like I just went through TSA with cocaine in my panties. I mean, I hadn’t even baked anything yet, sigh.

Kaili wanted her party at the Plunge in Mission Beach. The Plunge is a huge indoor pool with an inflatable obstacle course. We had never been before so it was a blind mission. I was able to order all of the food before hand, they were super easy to work with and would definitely do it again. We had a nice area by the pool that had a table, a couple of benches and loungers.

The girls went straight into the water and didn’t want to come out.

I took you through a vital piece of birthday cake background and you’re probably wondering what the hell? Let’s talk cake.

Super underwhelmed about said cake. I’m not sure I even like cake anymore.

The cake was crumbly and I don’t know why because I didn’t over-bake it.

The design sort of turned out, I was not thrilled with the outcome but my cream cheese frosting is always good period.

Three hours went by in a snap, and our time slot was up. We had to drag the kids out of the pool, they were having so much fun. Next time we will reserve for a longer period of time and maybe just Uber to and fro to avoid the parking fiasco. But, it was a good time and I’m sure we will be back, however Averi has already decided on Great Wolf Lodge for her birthday.

80’s in the House

Our USA mens national team qualified for the world cup. This is exciting, I mean, the fact that it was up in the air is depressing, but they did it. Now it’s only forward to Qatar.

We managed to watch a game at our local soccer bar which is always fun!

I also had a nice lunch with Uncle BK at the Michelin recognized Tuetano Taqueira in Old Town. The counter service restaurant has a large patio and the focus is on Birria. If you’re not familiar, Birria is stewed beef shoulder seasoned with cinnamon, cloves and chili’s, aka adobo, and it usually the plays a main role in a taco, or quesadilla. The restaurant is still trying to get it’s footing, but the food was delicious. A local magazine had an article praising the taqueira and highlighted their bone marrow birria taco, and yes, I ordered it.

The taco was full of deep flavor, rich and very messy. The liquid gold that is bone marrow added a layer of decadence to the taco. The tortillas, freshly made rounded the taco out, and were so good. But the scene stealer is their salsa matcha. More of a chili oil than a salsa, but you guys, it’s everything. I would have taken loads home, but the place is a work in progress, and something as simple as getting more napkins, which is very necessary when eating here, was a challenge. So I left the salsa slash chili oil behind, but I will be back.

We had an impromptu turnaround trip to Vegas. 80’s station, a favorite cover band of ours was finally playing after a long two years. So we made our towards Fremont Street for a Friday night of music.

We had the most delicious monkey bread at a restaurant in the container park. I tried to make it at home and it was a huge fail. This wasn’t a Pillsbury recipe you guys, and I don’t know what their secret is, but I will figure it out, probably going to have to go back a few more times to gather notes.

We ended the night listening to the 80’s station. We don’t need much to have the best time.

Vegas always delivers.

Twisty Pig

I don’t know why twisting bacon before cooking it changes the flavor and the texture, but it does and it’s delicious.

If you sprinkle some brown sugar on the bacon before cooking, you’ll never want bacon any other way again.

I actually made a little mixture of brown sugar, nutmeg, garlic powder and cayenne pepper then slightly dredged each piece of bacon in that seasoning before twisting. We may or may not have had this two nights in a row, paired with burrata and arugula.

We had a family day at the Galaxy game. We’ve been spoiled with amazing seats the last few times we’ve gone. I don’t know how we are going to adjust to going back to regular old seating.

Are anyone else’s children hooked on Turning Red? Ours are obsessed with one of the songs, they get home from school and go up to their rooms and belt it out. It’s also shower material. One minute it was all about Bruno and now it’s 4 town and birthday party decor.

I can appreciate a movie about PMS and a girls first period. Especially with a house full of females. Sigh, good times ahead.

The older two girls had a school field trip to the Opera. The school busses took them downtown to the Civic Center to see Romeo and Juliet in Italian. There were english subtitles so the kids could follow along. They were dropped off at school around 4:30 and didn’t get home until 10:00. It was a new experience for them and they had a great time. I can’t believe how old they are getting.

We wrapped up the week with an amazing USMNT game, a 5-1 win! The girls broke in the S’mores maker a couple of times, and we watched parts of the Academy Awards.

Did it win? We didn’t get that far.

Birthday Banana Cream Pie Semi-Fail

The birthday was a success. The pie, not so much.

The girls helped me fill 48 balloons for the birthday girl.

Possibly inhaling helium here and there.

I went back and forth on a banana cream pie recipe. I love watching Bon Appetit’s From the Test Kitchen Series. One of the chefs Chris does a segment called Reverse Engineering. The premise is… a fellow chef picks a recipe, I’ll use Gordon Ramsey’s Beef Wellington for an example. Chris gets to taste and touch the original dish but he’s blindfolded. Once he has an idea of what it is, he sets off to the store to grab the ingredients to make it. Back at the kitchen he attempts the first run, then he grades himself. He gets another stab at it, tasting the original, goes back to the store, yada yada yada. His third attempt is his final result. The chef that challenged him comes and compares the two dishes. Overall he does very well and it’s fun and I enjoy watching this experiment. Why did I explain all of this to you, well I chose his banana cream pie recipe. I figured his magnificent palate wouldn’t steer me wrong. His recipe had a twist on the original graham cracker crust recipe, he threw some salted peanuts to the mix. I decided to go for it, why not, peanut butter and banana goooooood. That was my first mistake. The peanuts completely over powered any graham cracker flavor. Good, yes, what I wanted, no. My second mistake was that the bananas weren’t ripe enough. I knew this while I was making it, the bananas weren’t banana-ee enough. I stood in the kitchen contemplating adding a little banana pudding mix to the vanilla pudding I had just made from scratch, then decided against it, that was my final mistake. Anyway, the end result was fine, did it taste like banana cream pie, no, did I love it? Also no. So, now we have a pie in the fridge that will most likely meet its demise in the trash later.

What lesson did I learn? Always trust your instincts!

Goes to show, just because I like a cooking show, doesn’t mean I will like the shows results.

I leave you with this absolutely amazing video. I die laughing every time I see it.

I wanted to take a minute to try and blog. I am sitting here trying to write and the only thing going through my mind is “we don’t talk about Bruno”. The girls are watching videos of…. I don’t know what, but that song hasn’t stopped. Today is an important day, it’s Shawna’s birthday. We are waiting to celebrate her, I made her a banana cream pie and she gets to eat it before dinner, as she wishes.

We wet out to dinner the other night to celebrate her and her mom’s March birthdays, the girls love going out and I love taking picture of them.

This video is titled “how to embarrass your 7 year old”.

If you are a fan of Top Chef, or Chef Brooke Williamson or just cupcakes….Brooke partnered with Sprinkles cupcakes and put out a dark chocolate cupcake with passionfruit filling. I was on top of that and brought us home a couple. Delicious!

Things have been busy, Averi started Karate. She seems to really enjoy it.

The girls made fluffy slime using this recipe.

And our feral cat. She is 3 now and I really thought she would grow out of her assholeness. Outlook not so good.

I can’t wait to let you know how the banana cream pie turned out. Fingers crossed. I’m off for birthday celebrating.

Summer Shrimp Spring Rolls

Each time I make these, whether I use avocado or switch it up and add fresh mango instead, I can’t believe how good they are. So deliciously fresh with the bright flavors of the herbs. I tell myself that I am going to put it on menu rotation. Then I don’t, because life… But that really isn’t a reason, so I will do better.

I found that prepping all the ingredients and assembling the rolls earlier in the day is the way to go. Cover with a damp towel, put them in the fridge and then dinner is literally waiting for you.

Chrissy suggests serving these with a Thai sweet chili sauce and a hoisin sauce. BUT, the key to these rolls is Mrs. Teigen’s peanut sauce. You see, this peanut sauce is one of the best I have ever had, and it’s super easy to make. You shouldn’t have these rolls without the peanut sauce, but you can have the peanut sauce without the rolls, you can have the sauce with anything. I find fingers pair well, cold noodles pair well and spoons definitely pair well.

Ingredients for Summer Rolls
4 to 6 red leaf lettuce leaves
8 medium shrimp, peeled (fresh or frozen (thawed))
salt
1 ounce Asian vermicelli or rice noodles
8 large or 16 small basil leaves
8 large or 16 small mint leaves
1 medium carrot, cut into 3-inch long julienne strips
1 avocado thinly sliced
8 (8-inch) round rice paper wrappers (you can find in most supermarkets with the Asian food)

Ingredients for Peanut Sauce

1/2 cup creamy peanut butter

1/4 packed light brown sugar

5 cloves garlic, minced

1 teaspoon finely grated fresh ginger

3 tablespoons soy sauce

1 1/2 tablespoon of Sriracha

1 tablespoon rice vinegar

If you are going to have the peanut sauce with the summer rolls, then start there. Add all of the sauce ingredients into your handy dandy blender or I like to use the magic bullet blender. After blending and tasting for seasoning, put it in the fridge until serving time. When that time comes, use warm water to thin the sauce to your liking.

For the Rolls:

Rinse the lettuce leaves and pat dry. Remove and discard the center ribs then slice in half so you end up with 16, about 3 inch long pieces. 

Fill a saucepan halfway with water and salt the water. Bring to a boil over high heat. Add the shrimp and cook until pink, about 2 minutes. Turn the heat to low, take the shrimp out of the pot with tongs or a slotted spoon and rinse with cold water, pat dry. Cut off the tails and slice lengthwise.

Place the rice noodles in the pot of still hot water to soften. Cook until soft. Remove and rinse in a colander under cold water. 

Create a workspace lined up with lettuce, herbs, carrots, avocado, shrimp and rice noodles. Fill a clean skillet or shallow bowl with warm water to soak the rice papers. Arrange a damp towel on your workspace. One at a time, dunk the rice papers into the warm water to soften. Remove from the water and run under cool water. They easily stick together, so the cool water is a good time to unstick them from themselves. Lay flat on the damp towel.

To assemble: place 2-3 shrimp halves pink side down about 1/3 from the bottom, layer over mint and basil, then avocado, then carrots, rice noodles, then lettuce leaves. Roll up like a burrito by pulling up the bottom, tucking in the sides, then rolling till the end. The rice paper will stick together sealing it shut. Repeat with remaining rice papers. 

If you aren’t serving these immediately, place them on a damp towel, and cover with a damp towel. They are fine hanging out in the fridge until you are ready. Serve with peanut sauce and Thai chili sauce.

Food and Music

I made a Thai Branzino recipe the other night and the results were so worth dicing 15 cloves of garlic.

The girls and I ran into our 99 Ranch Market for the fish, shrimp chips, pocky and green tea cookies… oh and a papaya that no one will touch but me. They don’t know what they’re missing.

I also found these rice crackers. I don’t know what they are called but from the picture we can guess.

I bought a variety pack for the girls, Shayne was the only taker and she loved them so we bought more.
This flavor (let’s call it chili) is really good. Not too spicy, sort of sweet….like a sweet and soy flavor with a tad of spice. Long story short, I need to buy more, I may have eaten them while the girls slept.

I also jumped on Dave Matthews Band tickets that went on sale Sunday, no hesitation. That is exciting, so very exciting. Kaili said that she wanted to go with us. I told her, the day she actually wants to listen to DMB, I’ll gladly take her to a concert. Then she followed up by asking me to take her to see BTS. The time is coming that we will be taking our tweens to a concert, what happened to these babies?

Speaking of music, I heard this song for the first time since, well before I had those babies, I am sure. I love Jason Mraz, I used to listen to this album every day.

Gouda and I watched the USWNT team win the She Believes Cup, and then the Galaxy won their season home opener.

Exciting soccer season ahead of us, I can’t believe it’s World Cup year. We are definitely wanting to watch a match in Vegas from the new downtown sports casino, who’s in?