The idea for this Meat Lover’s Pizza Burger formed in my head while standing in line at Costco. A couple of us started talking about what we were going to make with the gigantic packages of 6 portabello mushrooms we were buying. One woman said that she likes to use them instead of buns for her hamburger and the other woman said that she likes to make mini pizzas. On my way out the door, the light bulb finally popped on, and I thought “why not have both?” So… here we are with a Pizza Burger, you never know what kind of yumminess will evolve at the grocery store.
The first Farmer’s Market of the year is much anticipated. I got a little spoiled with a year-round market in Calgary, so waiting all winter really builds the excitement for the first market of the season! Everything looks so enticing that I get a little carried away and buy more than I need, but that’s okay because we eat more vegetables that way! With so much produce I end up making all-vegetable meals for a couple of days, to use everything. Today we’re going to have Asparagus with Kale Pesto (working on a recipe).
Avalanche Lake in Glacier National Park is my favorite ‘first hike of the season’. spring and Fall are my favorite times to hike it because it is one of the most touristed trails in the Park during the summer, and for good reason. It’s fairly short with a round trip of 5 miles, not much elevation gain, and absolutely stunning views. You also get the see Avalanche Gorge (which is accesible by wheelchair), so it’s two for one! If any of you are runners, this is my favorite trail run (back when I used to run). I’m looking forward to being in running shape again, but for now hiking and scrambling are my new favorite activities.
Bacon wrapped… those are some tasty sounding words! Lately I’ve been wrapping just about anything with bacon and grilling it, but this recipe is my favorite so far. Bacon and barbecue sauce is a great combination. The smokiness of the bacon brings out the best in barbecue sauce and it’s all amped up with the searing heat of the grill. Bacon does double duty in this recipe because it keeps the chicken extra moist and we all know that barbecue sauce and chicken is a classic. So, put it all together and it’s a win-win kinda situation!
Today we’re going to take a little time to smell the roses… or, blossoms that is. Life is just too short not to take some time to enjoy the little things. I came across a list of 5 stress categories a couple of years ago. I jotted them down because I knew that I needed some serious reform in all 5 categories. Well… it’s been about 3 years and I’m not sure how well I’m managing stress but this list definitely makes me re-evaluate what I’m doing from time to time.
Seattle is a city too big for just one post, but we’ll hit some of the highlights. I think I’m partial to cities that border the ocean. There is just something vibrant and bustling about a waterfront city.
Roasting asparagus brings out all of it’s natural goodness. It’s sweetness and flavors intensify with the heat. After eating asparagus steamed or raw for most of my life, roasted definitely bring things to a whole new level. I believe it was the Barefoot Contessa who first did Parmesan Roasted Asparagus, but who can keep track anymore? My version of this dish is so simple, that I hesitate to even call it a recipe. However, it’s so good that I made a recipe out of it.
This flower centerpiece is super easy – no flower arranging skills required! The main idea is to keep the crisp clean look of white and green. The kind of flowers you use is totally up to you. Since the trees are flowering here, spring blossoms were my first choice. If blossom time is already over in your area, lilacs, tulips, roses, or phlox would make excellent substitutes.