San diego

SeaWorld

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To say that we have been taking advantage of our SeaWorld passes is an understatement. I think we have been about four times in the past two months and we have done it ALL. Food, shows, rides, drinks….you name it, we’ve done it. Averi has gone from afraid of rollercoasters to riding them on repeat. I knew that she had my thrill DNA somewhere inside of her. Now she is bummed because she isn’t tall enough for the scarier rides.

Averi’s favorite ride was the water ride.

Sound on.

However, once she braved Manta, the other roller coaster that she is tall enough for and it doesn’t have loopty loops, is now her favorite ride.

Between rides we take food breaks to watch a show.

The skyride is perfect for a cool down break.

Sometimes I say “yes” to games and face paint but in return they have to sit with me and listen to some music.

BUT….my most favorite thing to do at SeaWorld is riding Emperor. The front row is the best, shoes off is even better but it you want to feel like you are really flying through the air, eyes closed and hands up.

Here you go….

I have such a good time hanging out with my girls on those sunny, (okay so it hasn’t been sunny in weeks, sigh) Saturdays.

I’m the Problem, it’s Me.

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The irony of my blogs name….Finding time to blog has become an art to say the least. It’s been 55 days since I last posted here, not that I’m counting. I will feel my guilt tug at me and consider sitting down to tell y’all about what we ate or how we are all getting older…. but then I start to feel more guilty and just don’t…I am sure there is a therapist reading this with BIG thoughts.

In reality, I am back in the classroom and just wrapped up DRDP (Desired Results Developmental Profile) to prepare for conferences.

And now that is done, and I am ready to catch you up. Even though it’s been some days since we last chatted, I do remember saying that I was going to make a few of Jet Tila’s recipes out of his cookbook….and I did.

Obviously it was delicious as we knew it would be.

Shawna turned the big 49 and we took ourselves to Vegas to celebrate. Casey and Aileen gifted us a stay at the Golden Nugget so that is just what we did. We LOVE Downtown Vegas. Sure the big hotels with the fancy shit and $25 buy-ins might look nice, but dammit it’s not worth it. (insert Ted Lasso’s voice) They are great for certain shows and concerts but I promise you, the fun and the food is just as good downtown. The end.

Fun story happened minutes after this picture was taken. We were sitting at a great table outside ready to watch a country (cover) band that we quite enjoy. A man approached our table and said “I’ll give you $300 for your table.” Shawna replied with a “fuck you.” I mean it’s Vegas you guys….Then he pulled out $300 and she said, “babe, grab your shit, we are moving!” And that is how I saw my first ever bubbly vending machine.

We took that money and ran….to a pool table and sipped some bubbly with someone who could have been Lil’ John, and didn’t do half bad on the Roulette table.

Oh, I almost forgot Dancing Chucky, you’re welcome.

We also saw the Padre’s play, they lost but the food and weather were winners.

The girls like to make TikTok videos…. but just for us (no they don’t have SM or post this shit..over my dead body.) Anyhow, they liked this one.

We spent Easter Sunday at SeaWorld, we have SoCal passes and can go back and back and back until Averi conquers a roller coaster, little scaredy cat…Definitely not my DNA.

The only plus is that she holds all our stuff while we ride the fun ones.

It’s a phase right?

I think that brings us up to April. I hope to see you guys sooner than 55 days…Cheers!

Snow Day

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Winter is not my jam. Snow, cold, rain, wet, all of the above, I don’t love….you know? However, the girls are fond of the rain and especially the snow. So to get it out of their systems, we had a snow day.

We drove far enough East until we hit snow and we let them run free.

After some snow angels, little snowmen and a lot of exploring….

A couple of hours later, they had had enough.

Perfect little snowy escape.

I much prefer to sit in the sun with a book…cat sometimes included.

Oh and off topic, if you are looking for a new cookbook that you’ll want to cook your entire way through, this is it.

Another one that I am obsessed with right now is this.

The girls are on a Korean BBQ/Bulgogi/dumpling kick so this book has done the work for our weekly dinner plans.

I am making a few of Jet’s recipes this week, I will report back.

Spooky

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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.

Disney Presents the Lion King

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The Lion King was playing for a few weeks at the San Diego Civic Center. Since we have an avid Lion King fan, I thought it would be a fun thing to do. I have only heard great things about the show so I for one was excited. The older girls however, were not and they originally said that they would rather stay home. So we decided just Aves and I would go, of course after the tickets were bought, they changed their minds. By that time it was too late, the seats were slim picking.

After dinner and on a school night, Averi and I headed downtown. After we found are seats we had to go back up to stock up on sweets and a drink.

Averi got all sorts of compliments on her dress.

The opening moments of the show were breathtaking. The music and life size animal puppets were incredible. As the African drums filled the room a herd of galloping gazelle make their way down the aisles followed by rhinos with flocks of birds perched on their horns. They were followed by thudding elephants also making their way to the stage. Giraffes came out on the stage as a yellow-orange glowing sunrise filled the stage all while a leopard made it’s away around the animals.

All of the characters were played by fantastic actors. The hornbill Zazu was comedic perfection and the young Simba was outstanding.

It was a great show.

The second act was a little slower, more talking, less singing. Averi knows every word to the show so if something was off, I heard about it. Zazu would joke, “this isn’t the cartoon!” Which made the adults laugh and the children question why.

Averi started getting tired towards then end, it was past her bedtime. We got home by 10:30 and she crashed as soon as she hit her bed.

It was a great time and I am forcing all the girls to go to the next show.

The One and Only Crab Cake Recipe

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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

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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!

Cowboy Pasta Salad

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This pasta salad is truly addicting. When I read the ingredients for the dressing, I wasn’t expecting it to be as good as it was. Creamy, tangy, sweet and as spicy as you’d like depending on if you’re feeding adults or children…or adult children.

The girls and I made this again at home. I went a bit heavier on the heat by also adding some cayenne pepper. I thought about adding some bacon, but honestly it’s good as vegetarian side dish.

We had it for dinner, it’s just as good as the first time.

The next day, I tore some arugula and added it to the pasta salad. I suggest trying this too!

Cowboy Pasta Salad

Ingredients

1 lb. bowtie pasta

Olive Oil

1/2 cup mayo

1/4 cup your favorite bbq sauce

1 tbs spicy brown mustard

1 tbs Worcestershire sauce

1-2 tsp of your favorite hot sauce

2 ears of fresh corn

2 cups cherry tomatoes

8 oz. cheddar cheese, grated

8 scallions, chopped

Salt and pepper, to taste

Arugula, if you want.

Directions

Bring a large pot of water to a boil. Cook pasta per box instructions, drain in colander.

Put cooked pasta in a large bowl and drizzle with evoo, so the pasta doesn’t stick together, set aside.

Husk the corn and cut kernels off the cobs. Add corn to pasta.

Halve the tomatoes, add to pasta.

To make the sauce, whisk the mayo, bbq sauce, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Add the sauce to the pasta, tomatoes and corn, toss to combine.

Finely chop the green onions, add to pasta. Top with the grated cheddar cheese.

Taste for salt and pepper.

Enjoy!

Baking with Kids

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The second session of my cooking class was International baking. I had 4 girls, all 8 years old (it can’t get much better than that).

We started off the first week making Venezuelan Alfajores sandwich cookies, Albanian cornbread with feta and green onion. Indian Nankhatai cookies and South African Karringmelkbesuits.

Since they were only 8, they were more about the creating, than the outcome. So I would invite them to use their creativity, after we completed the recipe.

This is one of the girls hand made cookie.

Each of the girls reminded me of our Aves, she would have loved being in this class.

I decided to start each day with a different approach, than I did with my cooking class.

I would find a book on video that had a story about a country that we were going to “visit” or a food that resembled one we would be making. They loved it.

And if you don’t know about StoryLine Online, and you have kids, you have to check it out!

The next week we made Egyptian butter cookies and Lithuanian sour cream pockets.

The sour cream pocket recipe did not work, something was off…

But who cares.

Next, we made mango cupcakes, and stuffed Georgian cheese breads.

I was really excited about this next recipe.

Mongolian sesame flat-bread crackers with a cream cheese spread.

But somewhere along the way, the soy sauce was heavy handed in the spread and it was too salty…inedible

But I will make that again.

We also made a really good cheese pizza.

And a not so good Romanian Easter bread.

The last day of class, I asked them to make something from the ingredients that we had left. Chopped style. They put so much heart into it. But…

You guys, this raised my blood pressure.

I just can’t with chaos.

But, they did so great.

They all used cocoa powder and chocolate chips.

Most of it wasn’t edible.

But that wasn’t the point. The point was to give them the freedom to create, with no boundaries.

I was very lucky to have that group of girls, It was such a great experience .

Cooking with Kids

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A few months before our trip to Greece I landed a gig to teach a summer cooking class to kids. The days, times and location worked out brilliantly with our schedules. I was given all of the recipes for the cooking session, then I went shopping for the ingredients on the Sunday before class or that Monday morning. There is a Pavilion’s right near the school, that was so handy! The company dropped off bins full of the cooking utensils and tools I should need beforehand, so all I had to do was unpack the groceries and prep for the class.The plan was to teach two separate sessions, three weeks each. The first session was a cooking class the second was a baking class.

My cooking group consisted of 3 boys and 3 girls, ages 6-11 and they were awesome!

Each day we made two dishes/recipes. I would get to the site early and prep all of the ingredients (mis en place), the cooking equipment we would be using, and presented it on a table for easy accessibility. I wrote on each recipe card who was going to do what. Little Billy (names have been changed) will cut onions, Rose will grate cheese and so on and so forth. That way I knew that everyone was participating throughout the entire class. After a quick demo of what we were going to make and asking them about some of the ingredients, we dove in. I didn’t do any of the cooking, they did it all. I guided them, I handled the hot oven, any boiling water and the washing of knives, but other than that, they did it all. And man, they kicked ass!

The first week we made.

Gumbo, flapjacks, carrot casserole, porridge bites, egg casserole, spinach mac n cheese, Spaghetti with meatballs, and omelettes.

They were pretty good eaters. I will say that by the second week, one girl was begging to stop using onions, HAHAHA! I feel like every recipe called for onions.

When we were done with both dishes of the day, we sat down and ate together. I would bring in juice mix and they would take turns making a pitcher of lemonade or fruit punch, yes, of course it was sugar free, not my first rodeo lunatics. Then, if we had any free time before the class ended, we would play heads up or trivia or maybe just draw Whatever they wanted to do as long as it wasn’t swinging from the rafters or playing chase, boys, I am looking at you.

The second week we made;

Mash and gravy, meatball stroganoff, brussels sprout and parmesan salad, hot dogs with a veggie chili, Naan personal pizzas, macaroni and cheese and a fruit salad.

This pasta recipe, you guys, was soooooo good. I know it doesn’t look great and honestly when I read the recipe I wasn’t sold. But it’s good, guilty pleasure BBQ side dish good.

I will share the recipe.

The final week we made said pasta salad, pizza pockets, veggie sushi rolls and eggs with pico de gallo.

It was a great first round of cooking.