Feb 132017
 

Logan has had a cold this week, which means he’s not sleeping well, which means we aren’t sleeping well….! I’ve been exhausted all week. So I was super surprised on Saturday morning when I went to the gym and hadΒ energy for days! It was a great workout! I did 30 minutes of strength training–body weights, free weighs and kettlebells, and then 30 minutes on the elliptical.

I could have kept going, too, but I had things to do! I went to the store to get groceries and then home to make this dinner:

SLOW COOKER 3-BEAN TURKEY CHILI

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 10 servings

Serving Size: 1 cup

Calories per serving: 231

From: http://www.skinnytaste.com/crock-pot-3-bean-turkey-chili-3125-pts/

Ingredients

  • 1.3 lb (20 oz) 99% lean ground turkey breast
  • 1 small onion, chopped
  • 1 (28 oz) can diced tomatoes, drained
  • 1 (16 oz) can tomato sauce
  • 1 (4.5 oz) can chopped chilies
  • 1 (15 oz) can chickpeas, drained
  • 1 (15.5 oz) can black beans, drained
  • 1 (15.5 oz) can small red beans, drained
  • 2 tbsp chili powder
  • 1 tsp cumin
  • For the Topping:
  • 1/2 cup chopped red onion
  • 1/2 cup chopped fresh cilantro for topping
  • optional toppings, shredded cheddar, avocado, sour cream, etc

Instructions

  1. Brown turkey and onion in a medium skillet over medium-high heat until cooked through.
  2. Transfer to the slow cooker with the beans, chilies, chickpeas, tomatoes, tomato sauce, chili powder and cumin, mixing well.
  3. Cook on high 6 to 8 hours or low 10 to 12.
  4. Garnish with onions, cilantro and tour favorite toppings.
http://www.110pounds.com/?p=51725

I’ve made several Skinny Taste recipes before and they were always really delicious.

Our friends had a baby last month (their third!!) and we signed up for their meal train dinner. It was so amazing when we had Logan and friends and family made us meals. It was so so so helpful and generous and we ate some really great food.

Originally we were going to do Michael’s mac n’ cheese but our friends are dairy-free at the moment so I decided to make them chili. I’ve been craving chili for awhile now.

I browned the ground turkey and onions. (I added a teeny bit of spicy ground pork for some flavor.)

The recipe called for three different beans — one being chickpeas! So odd. But I went with it and it turned out to be a really good addition. I did black beans, red kidney beans and garbanzo beans.

I mixed it all and it cooked in the crockpot all day. It smelled really good.

After lunch Logan took a nap and I decided to take a nap, too, and ended up sleeping for over 2 hours!! Catching up on sleep after four days of no sleep, was awesome.

When it was done cooking I packed everything up and we went to our friend’s house to take them dinner and meet the new baby! NEW BABY SMELL!! Oh my gosh the baby isΒ sooo teeny tiny and adorable. I cannot believe that Logan was ever that tiny. It’s crazy. (Especially considering Logan decided to walk this week.)

So for the meal train I took our friends the pot of chili, a loaf of French bread and all the toppings: cilantro, chopped red onion, green onion, shredded cheese, avocado and sour cream (for the kiddos who aren’t dairy-free). Also in the bag was a bottle of wine and some homemade gluten-free brownies (from Bob’s Red Mill). πŸ˜€

We spent a little bit of time catching up and snuggling with new baby and then went home to get Logan to bed and open a bottle of wine for us:

There was just enough chili left over for Michael and I to have dinner, too. My one complaint about the recipe was that it said there were 10 servings in there but really, it was more like 5 or 6 generous servings. I guess she made the servings small to keep the calories low.

Ok I kind of loved this chili. It was so good! Lots of flavor and texture. I enjoyed the chickpeas, too. At first I thought they were weird to add to chili but the texture was great. The beans weren’t mushy.

This recipe is a winner! I would make it again for sure.

On Sunday I went swimming and then Michael and I got to go out for a Valentine’s Date Day. Michael’s sister babysat this guy:

I planned our date for this month. Our date started with lunch. We went to Ten Barrel Brewery. I’ve never been and it was a cool place with a fun vibe. We both got the Pearl IPA.

It was a pretty decent beer.

Michael got the personal sized pizza and the salad lunch combo:

The crust wasn’t anything special but the flavor of the sauce and the spicy pepperoni were really tasty. I got the Seoul Sandwich which had Korean steak with sauce, pickled carrots and shredded cabbage on it. It was really, really tasty! The meat had a fabulous flavor to it. I would have liked it a little spicier but it was a really delicious meal otherwise.

Next up was the highlight of our date day: A mini spa day! We went to Sole 2 Sole Reflexology in North Portland. I didn’t know what to expect because I’ve never tried reflexology before.

It was such a good experience! We both LOVED it! We were in a semi-private back room with two chairs. We sat down in our side-by-side chairs and then we soaked our feet in barrels of hot water while the therapists massaged our arms and hands. They also put some hot neck wrap things on us. Those were nice.

Then they dried our feet and started the foot and leg massage and reflexology. It was SO GOOD! I get massages once a month (thank you insurance)Β but they rarely spend that much time on my legs or feet, which is a bummer. So this was a really nice treat because it was a full hour on your feet and legs!

The reflexology part was really interesting. Hard to describe, but nice. It was a lot of pressure-point massage and the massage therapist did some massage around my knees, which was really nice.

Michael fell asleep. πŸ™‚ I dozed in and out of very deep relaxation. It was so nice. The place was great and I would totally go back again. Michael enjoyed his surprise Valentine’s date and he said had he’d known what I had planned he would have run extra miles on Saturday to really get the full benefit of the massage. πŸ˜‰

It was a great date and we went home to be with the baby and just hang out for the rest of Sunday. Kinda lazy, which was nice.

Sep 192016
 

Michael and I have wanted to check out Feast for a few years now…a huge foodie event here in Portland that attracts chefs from all over the country to come here and showcase their art. Unfortunately it usually fell on a weekend we weren’t available. Like when we were busy getting married. πŸ™‚

Well for our 2nd wedding anniversary we got tickets to THE event! An evening with Franklin’s BBQ! All the way from Austin, Texas. We went to Franklin’s on our first trip to Austin a few years ago and it was AMAZING. How could we pass up another chance to have it–in Portland AND without standing in line for hours. πŸ™‚

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My parents came down from Seattle to stay with Logan. Michael surprised me last year for our anniversary with a gift card for the hotel we stayed in on our wedding night, The Paramount. Life got in the way (and a baby) and we didn’t get a chance to use it. This weekend seemed like the perfect time to use it! So for our 2nd anniversary we stayed downtown and ate amazing BBQ. This post is all about our adventure.

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Feast isn’t just a foodie event. Proceeds also go to charity, too, which is a good thing!

The Feast event was “intimate” — about 100 tickets or so. The food, drinks, gratuities, and desserts were all included in the ticket price. We got there a little before it started at 4 on Friday and once we got in we got in the drink line.

The bar offering was small, but that was ok. It was partly sponsored by Buffalo Trace and Deschutes beer and then local wine too.

We both got the IPA beer (it was pretty decent, not my favorite but good) and Michael later got the Session (I did NOT like that at all). It was happy hour for a bit while people mingled and found seats on the picnic tables.

There was also chocolate made with tallow and BBQ spices made by Franklin. I didn’t know it at first. I just grabbed a piece of chocolate and was surprised it was kind of salty and spicy. I liked it a lot and then Michael later told me what it was made with! Shock!

We got seats kind of in the middle and we just chilled and enjoyed our drinks in the sunshine and chatted with our “neighbors”. It was super fun meeting new people and talking about Franklin’s. We made a friend, Patrick, who had moved here from the Philippines for work and he was really friendly and we had a great time talking about food events and the NW.

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The vibe was really FUN! It was sunny, hot, there was a DJ there spinning records of old-timey country music (mixed in with some Willie Nelson and Dolly Parton). It was just a really fun time.

Aaron Franklin was really friendly and outgoing and made the rounds welcoming people, thanking them for coming, asking if we were having a good time. Then he made a quick speech and said “let’s eat!”

We got in line for the food and chatted with people in line with us (just like the experience in Austin where we talked to the people who lived there). At least this time we didn’t have to stand in line for 90 minutes to get food. πŸ™‚ AND we were guaranteed food so no worry about them selling out like it did in Austin.

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Your food porn photos:

So the dinner was a “sampler” plate but the portions were really generous! It was a lot of food! There was a rib, that if you picked up the bone the meat just melted off (seriously). There was a piece of sauce, some pulled pork (it was the best pulled pork I’ve ever had) and then of course, the melt-in-your mouth brisket that was like eating butter.

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Dream come true! We got to eat Franklin’s BBQ again!

Dessert was provided by Tillamook Ice Cream. There were three flavors:

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Wow were they good. I’m not a coffee ice cream fan but this was so smooth and mild it was absolutely delicious. Even someone who is not a coffee fan would like it. The marionberry custard was the best of the three. It was smooth and creamy and had chunks of marionberries and I think rice krispies in it. Finally, there was the chocolate with chocolate chunks. Also amazing.

Towards the end of the event celebrity chef Hugh Acheson showed up. That was really cool. We’re both fans and love Top Chef so it was cool to see him in person. He was doing one of the other Feast events the next day, apparently.

We got to chat with Aaron and take some photos at the end. That was great. He was so friendly and nice. Michael got to talk to him about Austin and grilling and I got to take pictures. πŸ™‚

To be continued….