We had a low key 4th of July. The clubhouse had a BBQ and games which were fun for the kids.
Averi won a few things, Limbo and the belly flop…I think, which is so ironic.
We did some local wine tasting.
I took the girls to inflatable world which had water bouncy slides. Kaili was sure we wasn’t going to get wet.
The girls made tomato sauce for pizzas.
We went to the beach.
That about wraps up July. Aside from my summer cooking class, I will tell you all about it next.
Way back when I when I was in high school, my brother was in elementary and we lived in Nor Cal, my family spent a week at a beach house in south OC. We loved it. Then we moved there and we still loved it, but nothing is the same as living on the actual beach. The waves crash and you can feel the spray on your legs while you’re sitting on the porch.
My brother decided to recreate that beach house moment from our childhood and rented a house on the same beach, but this house was much fancier.
We couldn’t stay too long because the kids where in camp and school was starting, but it was a great way to end the summer. We played, bathed, swam, sunned, met a curious sea lion and in the end, no one wanted to leave.
The morning that we left the girls went down to the COLD water in their pjs, same thing I would do if I lived on the beach.
Watermelon feta…high, watermelon feta high. Did Harry Styles just get stuck in your head? You’re welcome.
This salad, you guys, is the epitome of a summer dish. Currently it is 79 and sunny in San Diego and this is all you need for lunch and or dinner, well a body of water and a glass of rosé wouldn’t hurt. It’s a perfect combination of flavors and the fact that you don’t have to turn on the oven, even better.
Just make it and then tell me how right I am.
Just look at all that deliciousness. You can assemble this salad however you like. Its good all chopped up in a bowl, but I was going more for presentation this time.
Recipe adapted from Food and Wine
INGREDIENTS
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1 teaspoon Tabasco
1/2 teaspoon freshly ground pepper
One small seedless watermelon, scooped into balls or cut into 1 inch chunks1 cup Feta, cut into 1 inch chunks or crumbled
1/2 red onion diced
1 cup coarsely chopped mint leaves
salt and pepper to taste
DIRECTIONS
In a small bowl, whisk the olive oil, lemon juice, tabasco and half of your diced onion, season with salt and pepper to taste.
Add the watermelon and feta into a bowl or arranged on a plate, sprinkled with more red onion, drizzle in the dressing and sprinkle with chopped mint.
Even the girls jumped on the watermelon + feta bandwagon, it’s just too good.
The hours seem to go by slow but the years, they fly by.
Now we found ourselves at the end of the school year.
So long first and fourth grade.
We jumped right into summer break by visiting the trampoline park.
And then….no and then.
We went to the beach.
Which, let me tell you is so disappointing after Mexico, sigh. The water here is cold, I couldn’t find one person offering adult beverages, you guys, we are doing it wrong!
At least the pool water temp was better.
She may catch up to my tan soon.
We also went to the movie theaters for the first time in ages. We saw Spirit Untamed. It was good, don’t let anyone tell you otherwise. Popcorn, candy and some tears!
Last but not least, we put out a slippin’ slide.
Jess and I used to spend the majority of our summers making up dance routines on these things. However we never took it to the next level and used soap. (why Jess, why?)
Probably because we were too busy using tanning oil and Sun-In and working on our dance moves, ha ha.
If someone can provide video of us, I dare you!
It’s nice to gather with friends and family that we have missed so much. Almost as good as getting my hands on some great local wine. If you haven’t been to Edwards Vineyards in Ramona, you need to make it a priority.
It’s officially summer.
The mornings are overcast but the days are warm and sunny. Plenty of fun to come!
It’s been over a year of not going to a park, playground or anywhere inside for that matter. Spending most warm weekends at the beach, the girls have finally realized that when we tell them that the ocean water is cold, they tend to believe us. Our pool finally opened and although we warned them that the water is going to be ice, they wanted to go with the boogie boards instead of the beach. Fast forward an hour, both Kaili and Averi were shivering while Shayne was still swimming and at that moment we wished for a playmate that also didn’t have nerve endings.
April 12th will go down in the books as the best day of 2021 as all of the girls finally went back on to campus for school. Almost 400 days you guys, sigh!
We celebrated back to school night with a mushroom galette and sticky rice with mango.
If you are one of those “I don’t like mushrooms” then I am sorry because this recipe was so DELICIOUS.
For dessert, I made sticky rice with mango. I don’t know anyone who doesn’t like this dish, do you?
If you can, I suggest trying New York Times recipe but they are picky with what content they give out without an account…sigh. Otherwise, just grab a recipe and make sure you have ripe mango’s, coconut milk and the right glutinous rice. Then you are set!
I am currently simmering a Tikka Masala, stay tuned!
Homeschooling is really sucking the life out of me and then the teachers went and added musical instruments, shame. Sorry, but those flutes are hidden for the rest of the week.
The girls have made friends with a group of the neighborhood kids and it has been AHmazing. They are eager to get off their zooms and go outside to play. They have been playing outside until the sun goes down and have been introduced to the game Ghosts in the Graveyard We have been at the tail end of our summer weather and we have definitely taken advantage of it.
Now that the weather is cooling down we thought it’s time to decorate for Halloween.
Fall cooking has been sparse, it’s been a lot of easy throw togethers, salads, Amy’s enchiladas and anything that could go on the grill.
I did make this recipe for roasted rack of lamb and with glass of cab and a dollop of mint jelly, it was delish.
I also made a divine chocolate mousse that hales from Waters Catering here in San Diego. So rich and soooo good.
Mummies were also on the menu one night.
The pumpkin patch was a slight let down, we tried a new one and although the girls were happy with it, there wont be a repeat visit. I think they would go back and just sit in the petting zoo the entire time.
But first, the hair.
They all decided they would rather paint theirs instead of carving. SO much easier.
To round out the Halloween fun, the girls had crazy hat day for their after school zoom.
There is no shortage of things to do, it’s just wanting to do them. I really hope 2021 brings more normalcy, ya know what I’m saying?
2020….How it started
How it’s going
News is, is that our city may be heading backwards in terms of Covid cases. Mother nature is doing her 2020 thing and then we have the political part, long story short, it’s looking grim. With that, I thought I would shine some light on the last month or so that we’ve had.
Before stay in place school started back up, we spent some long days at the beach.
The girls (with a little help) whipped up a strawberry shortcake for Shawna’s half birthday…from scratch!
Did I mention Kaili started horseback riding lessons? I will say that I was blown away with her natural ability to ride. I have no doubt she will be a fantastic rider like her grandmother.
There were a lot of pool days.
We had a couple of taco Tuesdays, with the children.
And without.
There were a many nights of singing, actually, I don’t think a day goes by life without music.
Let’s not forget the food that we made.
Finally, the first week of school arrived. All of us were less than thrilled…including the cat.
I hope everyone is doing well and is keeping healthy.
The combination of these ingredients is possibly the best thing to happen to summer dinners. It’s one of those dishes that I could eat everyday until it makes me sick and then I never want it again. So far so good.
IngredientsÂ
1/3 cup extra virgin Olive oil
3 Tbs fresh lemon juice
2 tsp Kosher salt
1 tsp Tabasco
Pepper to taste
Seedless watermelon cut into 1 inch cubes, chilled (10 cups)
Feta cheese, crumbled (2 cups)
1 small sweet onion, diced
1 cup fresh mint, chopped
Directions
Whisk the first five ingredients in a big bowl until combined. Add the watermelon, feta, onion and toss gently. Sprinkle with chopped mint and dive in.
Everyone was saying how long January seemed, but to me, February came out of nowhere. On January 10th, Averi turned 5 and a half. On the girls half birthday they get to choose what/were they want to eat for dinner. Averi chose Chuck E Cheese, last year it was Islands for mac n cheese, so she is par for course of her dining choices. For someone who can go all day with her shoes on the wrong feet she sure is picky about her food intake.
The girls have also been getting better on skates. We are trying to urge them outside after homework to practice their skating so the next time we go to the rink, they will be more independent.
I took advantage of San Diego restaurant week (SDRW) and although each year I am less and less impressed with the choices, I was pleasantly surprised this time. Brian and I went to WaterBar in Pacific Beach for lunch and the view wasn’t the only thing that was sumptuous.
The fish sandwich I had was truly deliciously messy. Our waiter said that the chef put the sandwich solely on the restaurant week menu but I would purposely go back there just for that sandwich.
Shawna and I also took advantage of the SDRW and had another spectacular meal. You guys, these are so far and few between for me that it’s worth writing about. There was crispy pork belly in a brown sugar maple glaze served with a fuji apple salad. We had crispy octopus with salsa verde and the absolute best dish of the night was the pan seared scallops with coconut black rice in a Thai red curry sauce. This dish was so incredible that I went ahead and tried to make it at home a week later.
Please disregard my awful plating and, imagine how good this was. You guys, so good!
We also made whole roasted fish bathed in garlic, olive oil, jalapeños and lemons.
I fed us for a week with this crustless mushroom and spinach frittata.
The Santa Ana winds stopped for a visit and gave us a couple of 80 degree days. We all took advantage of the warm sunshine.
And last but not least my baby lost her first tooth.
Now it’s February and we marching towards more birthdays! Can’t wait to share the fun that is in store!
Sadly summer has come to an end. We absorbed all of it. Long days, beach days, and pool days. Hot days at the fair, little getaways out of town and whining, lots and lots of whining but so much LOVE! There were swim lessons and World cup filled days, wine tasting, birthday parties and MLS games.
The Art of Thyming 