0061 -- xmas recap

X-mas has come and gone and what a nice one we had! It was one of many firsts-- our first married, our first without our families, our first in Portland, our first with the CatCamp. The day started with the CatCamp all waking up and exchanging gifts and having coffee. Marp and Stephen had some family stuff to do so off they went and we had some cinnamon rolls followed by a walk since it was sunny!

I love our street!

We got some really stuff from our friends all around! 

Spoke to the fam back south!

Our orange glazed cinnamon rolls, nom!

Mom Cat sent us a tree since we can't have a normal one because Larry will eat it...

Had to play a few rounds of Boggle!

Most of the rest of our day after our walk was spent in the kitchen making X-mas dinner. A peking duck that Marp and I had made the brine for the day before, home made maple butter, lavender cookies, wreath cookies, roasted veggies...

I made a new cocktail that was crazy yummy! Just rose lemonade (you could make your own by mixing lemonade with rose syrup), a few shots of vodka, and just a dash of rose water liquor! Yum!

Sorry for all those who don't eat meat, but this bird was crazy yummy!

Roasted butternut squash, roasted carrots and broccoli with peanut sauce, veggie stuffing, and duck!

After dinner Marp and Stephen headed out to get their puppies and we headed over to Lyndsay and Wesley's for a little X-mas dessert! Their daughter Phelyn and I are just becoming the best of friends! <3 aly="" an="" auntie="" being="" love="" p="">

My folks are in town and work has needed tending to so I appologize for being absent!
Update again soon!!

xxo

0059 -- Seattle (quickly)

This past weekend a gal pal of mine from college had a holiday party that we decided to venture up for. Ms. Boots Brady (I know her as Peach) knows how to throw one heck of a party and everyone in attendance was just lovely!! I'm so thankful that our little circle is getting bigger and brighter every year. 

The drive to Seattle from Portland is only about three hours and it's gorgeous the whole way! There's tons of bridges crossing over the various rivers and streams that flow up here in the pacific wonderland. So much different than what we're used to seeing back south.

Seattle was gray and drizzly, as usual, when we got in. We don't mind this weather so much as it gives me an excuse to layer up and wear all my fun coats and hats! 

We used one of our wedding presents to stay at the Ace hotel in Seattle (we've stayed at 3 now and visited 4 of the Ace chain and we love them more and more every time we go).

I'm not sure is it's sad or just a testiment to how much fun we were having but this is the only photo that I have from the party on my phone. Boots' cheese plate was insane so was the pate, the tuna spread, olives, decor...I could keep going! Really the best part was the white elephant gifting. Jordan and I ended up with some whiskey making treats, chocolates, and a candle we're burning right now!

The next morning before heading home we walked down to Pike's Place Market to see what the artisans had for sale. We came across tons of floral arrangements I wanted to buy, scallops the size of a fist, and the freshest veggies around. I was pleased to be able to pick up a few gifts for my dad while we were there too!

Update again soon!

xxo

0058 -- wreath treats

Jordan and I had some last minute running around to do this morning including a stop at the grocery store. Since the holidays are here and that means treats galore we decided to grab the ingredients for holiday corn flake wreaths!! Super easy and sure to bring a little cheer!!

4 cups mini marshmallows

1/3 cup butter

1 teaspoon green food coloring

6 cups corn flakes

some cinnamon dot candies

Melt butter on low heat in a stock pot. Add in marshmallows and allow to fully melt. Fold in food coloring. Once fully combined stir in corn flakes. 

We wore gloves since we didn't want green fingers and sprayed them with a bit of oil and then formed little mounds on wax paper. Top off with the cinnamon dots and you're done! 

Of course you could put any topping on these so we did some nightmare before christmas, Zelda, and plain chocolate sprinkles too! 

Update again soon!

xxo

0054 -- back to reality

It's back to reality for me lately. I've started working again and my days are filled back behind a huge computer screen editing files and preparing things for print...oh the life of a designer! Other than work and learning to wake up when it's dark and be functioning, we've finally found a hot yoga studio we like! We've only gone to one class but are heading to a different flow class tonight!

The holidays are coming up quick and I'm feeling a little overwhelmed with what in the world to do for gifts this year. Jordan and I agreed that it will be a thrifting/vintage/DIY x-mas this year. I've been looking for all kinds of ideas...are you doing anything fun for x-mas gifts this year?

As in my last post I said I would share the recipes for our Vegan Apple Pie and our Vegan Mexican Wedding Cookies, so here you go:

Apple Pie with Granola Dutch Topping:
Pie crust of your choice (we just make a really simple one) 2 ½ lbs assorted apples, peeled and cored Juice of 1 lemon
1/2 cup brown sugar
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt

Cut apples into 1/4 inch slice. In a large bowl toss the apples with lemon juice, sugar, and spices. Pour the apple mixture into the crust.
For the crumble combine all ingredients into a bowl and press together with fingers until large chunks form. Sprinkle crumble on top of pie. Bake at 350 for 50 minutes or until the crust turns golden brown. Transfer to wire rack to cool.


Vegan Mexican Wedding Cookies (also known as Russian Tea Cookies):
1 c Earth Balance (or vegan butter substitute)
2 c powder sugar
2 teaspoons vanilla extract
2 c flour
1 c coarsely chopped nuts (I used almonds, but walnuts and pecans are super yummy too)

Beat butter butter until fluffy, add 1/2 cup powder sugar and the vanilla. Beat until well blended. Add in flour and then nuts and combine. Divide dough into two balls and wrap with plastic wrap. Allow to cook for about 30 minutes.
Preheat oven to 350 degrees. With the chilled dough roll balls (we did smaller bite size ones but you could do up to two tablespoon size balls) onto baking sheet. Bake 11-15 minutes until the balls are golden brown on the bottom and just lightly changing on top. Roll the warmed cookies in the remaining powder sugar and allow to cool on a wire rack! Voila!