Monday, 28 July 2014

for the love of sundays: afternoon baseball

in the spirit of forging ahead with my summer bucket list to see and experience as much as our wonderful province has to offer, this weeks family adventure took us out the the ball game.
the okotoks dawgs game to be exact.


this was L & R's first baseball experience and we couldn't have picked a nicer afternoon to spend at the stadium.
throw in some peanuts, hot dogs, popsicles, a wobbly pop, KA and a dawgs victory, and you've made my sunday.

one, two, three strikes (edmontons) out,
at the old ball game.


Saturday, 26 July 2014

DIY | homemade vanilla extract



making your own homemade vanilla extract is actually ridiculously simple. 
ridiculously simple. 

2 ingredients.
a little patience.
boom.  done.

traditionally vodka is the alcohol of choice when making this homemade extract since it's flavourless & neutral, but feel free to experiment with other flavour notes by substituting in bourbon, rum, or brandy.

boom.  there you have it, an easy and delicious way to make your own extract.  perfect for you or to giveaway to the special people in your life.  
xo.



Homemade Vanilla Extract

ingredients:
5-7 vanilla beans, split lengthwise
1 cup vodka (or bourbon, rum, brandy)


method:
place beans in glass bottle and cover completely with vodka.
cover bottle and store in a cool, dry place for at least 6 weeks, shaking often.

Wednesday, 23 July 2014

Sho Sushi Bar & Kitchen


last night my lovely friend MH took me out to celebrate turning 29 for the third time.  
and because she is a girl after my own heart and appreciates sushi as much, if not more than me, i was delighted when she offered up Sho Sushi Bar & Kitchen, located at 7212 macleod trail se, as the venue of choice (it's one of my favourites after all)

best part is that i traded in the standard cake and candle for a flaming roll.  perfection.

thanks for a fabulous sushi feast, you're simply the best.  xo.



 salmon & red tuna sashimi


beef tacos |  sautéed beef, avocado, tomato, mango, avocado sauce, sweet & spicy sauce


fire dragon roll |  spicy tuna & cucumber topped unagi w/ unagi sauce, volcano sauce and tempera crab


monkey's palm |  deep fried avocado stuffed with spicy tuna & spicy mayo

rainbow roll |  tempura shrimp, mayo, masago topped salmon, mango, avocado, w/ mango sauce, sweet and spicy sauce & tobiko


isn't sushi pretty. 



Tuesday, 22 July 2014

Mango Coconut Chia Pudding

following an early morning walk with one of my favourites, i got to come home to this delicious breakfast.

mango & coconut chia pudding. 

breakfast made easy since i prepped it last night.  
(and you thought i was just a pretty face....)

sunrises, girl talk & pudding for breakfast = happy me.




Mango-Coconut Chia Pudding


Ingredients:
1/3 cup chia seeds
1 1/2 cups unsweetened coconut milk
1 Tbsp unsweetened coconut, plus more for sprinkling
1 Tbsp honey (optional)
1 mango, diced

Method:
in a  medium bowl combine chia seeds and coconut milk.  store in refrigerator for 30 minutes.  stir and place back in refrigerator for at least four hours, or overnight, covered.  
add in coconut and honey to taste.  top with mango and sprinkle with coconut.

serves 2

Monday, 21 July 2014

grilled sweet potatoes w/ cilantro & lime


sweet potatoes are a staple in my diet.
at this point it's surprising that i haven't turned a lovely shade of orange yet.  yet.  there's always tomorrow.


so with summer in full force and the bbq constantly fired up, i decided yesterday was the perfect day to throw them on the grill and give them a summer makeover, finished off with some fresh lime and cilantro for good measure.




Grilled Sweet Potatoes w/ Cilantro & Lime Zest


Ingredients:
4 sweet potatoes or yams
sea salt & pepper
cayenne pepper
zest & juice of one lime
1/4 cup fresh cilantro chopped


Method:
cook sweet potatoes in microwave until fork tender.
halve each potato and then quarter each half.
in small bowl combine 1/2 tablespoon sea salt, lime zest, cayenne pepper and pepper to taste.
place potatoes on lightly oiled bbq grill over medium heat.  cook for 2 minutes per side, or until nice grill marks appear.
remove from heat and sprinkle with zest mixture.  squeeze lime juice over top and finish with cilantro. serve.
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