Another shot from last week’s visit to the farmers market.  And a bonus pic of some red turnips.


We hit the University District Farmers Market last weekend to kill a little time before E’s Chinese school “graduation.”  Troy got this fantastic-looking pizza with bacon and an egg cracked on top from the Streetzeria cart.  I have to admit, I was a little jealous.  Here’s another shot when he was halfway done.  I miss eggs and dairy. *sigh*



Whenever we have friends visit from out of town, we inevitably take them to Pike Place Market.  It’s one of the quintessential Seattle stops for every visitor/tourist, but surprisingly, it’s one that never gets old.  Every time we go, I always remember how much I love the Market, and I always wonder to myself, “why don’t I come here more often?”  Yes, the produce is a bit overpriced, and it can be painfully crowded (especially if the weather is nice and/or it’s the weekend), but it’s still a pretty cool place to walk through since it’s almost always a little different every time I go.  I’ve even toyed with the idea of trying to visit every single eatery in and around the Market over the course of a year and blogging about it.  Maybe someday.  Might need to win the lottery first.

On this day, it was a bit gray and rainy (as usual), but seeing these gorgeously vibrant raspberries was a nice reminder that spring is coming…eventually.


We decided to take a little road trip to Portland over E’s spring break. Of course, while we were there we could not resist hitting up one of the numerous food truck pods.  I know that Korean/Asian-fusion taco trucks abound these days, but I hadn’t seen a ton of Korean burritos, mostly just tacos or kimchi quesadillas.  This burrito, from Koi Fusion was fabulous.  The proportions of meat to kimichi fried rice to veggies (I skipped the cheese) was almost dead on.  My only minor complaint was that I would have liked if the ingredients were more evenly distributed inside the burrito – most of my meat was at the top and by the time I got to the last few bites, all I had left was rice.  But I still ate the whole thing.  And thought about it for days afterwards.


Lately, thanks to this smitten kitchen post, I’ve taken to shucking the skins off of my chickpeas before pureeing into hummus.  When I first read about it, I thought it was insane, but it really does make for a noticeably smoother texture.  It’s oddly therapeutic to sit there with a bowl of chickpeas, pinching the skins off, and occasionally, E will jump in and do a few too.


This is one of Troy’s tricks from back in his boy scout days. Ground beef, onions, carrots, potatoes, zucchini, salt & pepper, maybe a pinch of thyme or other seasonings, and a generous pat of butter.  Wrap the whole thing up in foil, and throw it in your cooler until it’s time to throw it in the coals of your campfire.  Way better than hot dogs.


Annual visit.  Gotta remember to bring the good camera one of these days.

P1000466 by craftyasiangirl
P1000466, a photo by craftyasiangirl on Flickr.

We went on our first family camping trip a couple weeks ago. Troy is the master when it comes to perfectly roasted marshmallows.

vegan pesto pizza

As I’ve mentioned before, I gave up dairy a few months back. Overall, it wasn’t nearly as hard as I thought it would be, but one of the things I miss the most is pizza. I don’t care for any of the fake cheese substitutes, but I thought I’d give cheese-less pizza a try. This is my usual whole wheat dough, topped with another Pinterest find, chickepea basil pesto from this blog, portabello mushrooms, Gimme Lean veggie sausage, fresh roma tomatoes, and then drizzled with just a bit of olive oil. It was actually pretty good, but still not as satisfying as the real thing. I think I may brush the dough with olive oil and put the pesto on top of the veggies next time.

Asian Lettuce Wraps

We’ve recently started participating in a produce co-op. It’s been a great way to try out vegetables we normally don’t buy very often and eat a lot more of the ones that we do. Last weekend’s box had a TON of lettuce in it.  One can only eat so much salad, so I thought Asian-style lettuce wraps would be another good way to use it one of the heads of green leaf lettuce. It’s also a great way to include other veggies that kids (or husbands) won’t normally eat – in this case. mushrooms.  I used ground turkey to keep the fat content down, but you could easily substitute chicken, pork or even TVP for a vegetarian version.  This was pretty quick and easy to put together and a big hit with family. I’ve included the recipe after the jump.

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