Scenes From Thanksgiving Weekend

I hope you all had a fantastic Thanksgiving, and holiday weekend! Here are some scenes from our relaxing, yet fun-filled, holiday:

Pictured: 

1.) The beautiful Thanksgiving table décor at my older sister’s house in Maine. (For the meal, I contributed this Vegetarian Wellington + vegan mushroom gravy, as well as these Salted Caramel Apple Pie Bars).

2.) Me and one of my nieces, Braylee – accidentally matching!
3.) Z and his younger brother, Max, at our second Thanksgiving Friday night
4.) Continuing my holiday diet with brunch at Veggie Galaxy Friday morning…this was the Eggs Benedict with seitan hash – SO GOOD.
5.) That Eggs Benedict fueled us for a day of Bourbon County shopping – AKA how the Lahey clan does Black Friday. This beer – and its variants – are only released once a year, on Black Friday. Cheers to that!

Tell me all about your holiday!

Pumpkin Chocolate Chip Bars

How is Thanksgiving this week?? And why was there snow on my car this morning? Fall is going by way too fast.

If you’re like me and have absolutely nothing prepared for Thanksgiving, fear not: here’s at least a dessert recipe you can easily whip up for the big day. Who needs dinner when you have a full dessert table anyway?

I have been making these pumpkin bars for…years. They’re oh-so moist and full of flavor thanks to the addition of some fall-friendly spices…and a touch of garam masala, which gives these bars that wow factor. (You can forego the garam masala if you don’t have any on-hand, but it does give these bars a little something-something, if you’re down to buy (or make) some!).

Pumpkin Chocolate Chip Bars
Yields: 24 bars
-2 cups all-purpose flour
-1 1/2 tsp. cinnamon
-3/4 tsp. ginger
-1/2 tsp. nutmeg
-1 tsp. garam masala (optional)
-1 tsp. baking soda
-3/4 tsp. salt
-1 cup (2 sticks) unsalted butter, room temperature
-1 1/4 cups sugar
-1 large egg
-2 tsp. vanilla extract
-1 cup canned pumpkin puree
-1 package (12 ounces) semisweet chocolate chips

Directions:
1.) Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside.
2.) With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3.) Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4.) Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

These pumpkin bars are basically fall baked into a cake-like form…with chocolate chips. Your Thanksgiving dessert table needs these.

Are you ready for Thanksgiving? Or are you totally unprepared like I am? (This happened to me last year, too, by the way…).

4th of July Weekend in Government Camp, Oregon

When your husband's birthday is July 4th, you celebrate all weekend long.

This year, Z, myself, and a group of our friends rented a house in Government Camp, Oregon. We were late to the game in renting - so the Coast, etc. was booked solid - but Government Camp ended up being the perfect summer getaway.

Kicking things off Saturday morning, Z and I enjoyed perfectly spicy Bloody Marys at Ratskeller - a no-frills spot right in town with a giant patio, complete with corn hole, picnic tables, and a fire pit.

From there, we spent the day relaxing and greeting friends before we went to Mt. Hood Skibowl, a short walk from where we were staying. A ski resort during the winter, the park transforms into a summer playground during the warmer months - complete with Alpine Slides, which you take the ski lifts to get up to (sooo fun!), mini golf, tubing (on the grass), and more.

Before hitting the Alpine Slides, however, we indulged on the patio with beers and nachos. (Vegetarians: make sure to ask for the nachos without the meat chili - the menu doesn't mention it).

Taking the ski lift up!

On Sunday, we decided to be a little more low-key and our entire group setup camp at one of the picnic areas at Trillium Lake. We spent most of the day playing corn hole, card games, floating in the water, and exploring. Talk about an absolutely gorgeous area!

On Monday, before heading back to Portland, we popped into Hood River for the afternoon. After beers at Pfriem, we walked a block or two to have lunch at Solstice Wood Fire Cafe & Bar. After a short wait (they text you when your table's ready so you don't have to wait around), we somehow got lucky enough to score a table on their patio, despite our large group!

The pizza at Solstice was phenomenal. I enjoyed a small 10-inch pie of Cremini ($13), topped with Hood River Organic cremini mushrooms, goat cheese, shredded mozzarella, lemon zest, truffle oil, and herbs. It was delicious, but I loved Z's pie even more: he ordered the Country Girl Cherry ($14 for a 10-inch), topped with fresh cherries, Field Roast sausage (although the original pie comes with house-made chorizo), goat cheese, shredded mozzarella, and marinara sauce. The combination of the sweet, plump cherries with the salty sausage and cheese was incredible. 

I washed down my pizza with a great summer cocktail, too - the Sweet Suzanne Basil Gimlet ($9), made with your choice of vodka or gin (I chose gin), basil simple syrup, and organic lime juice. It was refreshing, and perfectly strong.

We then sat by the river, ate Z's "homemade" (thanks, Betty Crocker) angel food birthday cake - complete with whipped cream and fresh berries - and then made the trip back to Portland. We went out to dinner in town, then enjoyed the fireworks on the waterfront.

It was an epic weekend spent with great friends in some wonderful towns here in Oregon. And all for such a great celebration!

How did you spend the July 4th weekend?

Beer Friday: The Kimmie, The Yink, and The Holy Gose by Anderson Valley

On most Fridays, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers! 

Happy [almost] Memorial Day weekend! As you raise a glass this weekend, may I recommend this easy sipper that's perfect for any summertime celebration - but seemed most fitting to share at the unofficial start of the summer season!

What: The Kimmie, The Yink, & The Holy Gose by Anderson Valley Brewing Company

Style: Gose

ABV: 4.2%

Tasting Notes: The evident sea salt and touch of coriander (two flavors that should always be found in gose-style beers) are balanced out beautifully with notes of peach and citrus. The combination of flavors is interesting at first (salty! slightly sweet!), leaving you longing for each bright, bubbly sip.

Pairing Suggestion: Goses go very well with oysters, so find some fresh ones this weekend and get shuckin'!  

Where Can I Find It? This beer is widely available - click here to find it near you. (Side note: Anderson Valley's website says this gose is only available July-August, but I've already seen it around these parts (and it typically lasts on the shelves for much longer after August).

What will you be sipping on this weekend?

Happy Memorial Day! And a giant thank you to all of the service men, women, and their families. 

Able Ebenezer Brewing Company | Merrimack, N.H.

Growing up in Merrimack, New Hampshire = growing up right around the corner from Anheuser Busch. On a hot, humid summer day, we could actually smell the yeast from the beer being brewed. That might sound disgusting, but the smell of stale beer in the air is actually quite nostalgic for me now. (Maybe that's why I'm such a boozehound?).

Anyway, fast forward to many years later - meaning, to the summer of 2014 - and in walks Able Ebenezer Brewing Company. Located a few miles down the road from its giant predecessor, Able Ebenezer is serving small batch ales in a pre-prohibition-style setting (meaning, an abandoned garage-warehouse-type space). And when we visited on Christmas Eve, it was delightfully warm enough to have the garage doors open.

The tap room offers pints, 1- and 2-liter growler purchases/fills, samples, and flights. Z and I had both heard great things about Able Ebenezer's beers from our friends who still live in the area, so we were excited to each have a flight and see what all of the fuss was about.

Both our flights included:

-Victory Nor Defeat, Double IPA (8% ABV)
-Burn the Ships, Smoked IPA (7% ABV)
-Broad Arrow, IPA (6.5% ABV)
-Auburn, American Red Ale (4.5% ABV)

I actually really liked all of these beers - even the Burn the Ships, despite the fact that I rarely like anything with a smoky flavor. (Hello, hot dogs). Burn the Ships was able to have some subtle smoke in the background, without overwhelming everything else. All of the other brews were clearly fresh, quite drinkable, and interesting enough to keep me intrigued. It's clear the folks at Able Ebenezer's know their beer, and are giving Merrimack the small craft brewery they've been waiting for.

For the local-to-New Hampshire readers, Able Ebenezer's is also available on tap at several restaurants and bars throughout the area. Click "Find Us On Tap" to see where.

And if you make it to the brewery, make sure to leave enough time to play some board - or video! - games while you're there. The space is large enough and setup accordingly for groups to drink and play.

Oh! And before you go - this is the sunset we got to see after our beer flights. Thank you, warm New Hampshire Christmas:

Did you discover any new-to-you places over the holidays?

Detox Vegetable Soup

My apologies for disappearing there. I was lucky enough to be home for the holidays, and then Z and I made the most of a long, New Year's holiday weekend. I hope you all enjoyed some much-needed downtime as well!

Home for the holidays! Pictured: me with our niece, Truley; me and Z by my parents' giant tree; me with my cousin and two of my siblings;  and Z with Braylee, one of our other nieces. 

A chilly - but sunny! - hike in Multnomah Falls over New Year's weekend.

Now...on to 2016! I'm not big on resolutions, but I do feel the need to eat a bit healthier thanks to all of the beer, wine, cheese, and baked goods I threw down my gullet over the holidays. Who's with me??

This soup may not actually detox us all, but the copious amounts of vegetables in it does help make up for all of those still-lingering holiday calories. The added pasta and cannellini beans only add to the soup's satiety. And the cheese rind added to the broth gives every spoonful a sultry, comforting flavor. (Because who said eating healthy had to be boring? And cheese-less??).

Here's to a healthy - and very happy - new year!

Detox Vegetable Soup

Yields: 6-8 servings

-2 tablespoons extra virgin olive oil

-1 yellow onion, diced

-2 carrots, peeled and chopped

-2 celery stalks, chopped

-1 large clove garlic, minced

-Salt and black pepper

-Generous pinch of crushed red pepper flakes 

-4 cups low-sodium vegetable broth + 2 cups water

-1 cheese rind (optional; I used Gruyere)*

-1 16-ounce can whole peeled tomatoes (roughly chop tomatoes before adding)

-1 16-ounce can cannellini beans, drained and rinsed

-1 cup frozen peas

-2 cups cooked rotini pasta (cooked to al dente)

-Extra olive oil, for drizzling

Directions:

1.) In a large pot, heat olive oil over medium-high heat. Add onion and cook for 3-4 minutes, or until it begins to soften. Add carrots, celery, garlic, and spices; cook until all vegetables are mostly softened, about 5 minutes.

2.) Turn heat up to high; add vegetable broth, water, and cheese rind; bring to a boil. Reduce heat to simmer; add tomatoes, beans, and peas. Let simmer for at least 20 minutes; add pasta about 5 minutes before serving. 

3.) Remove the cheese rind. Spoon soup into bowls and drizzle each serving with a little olive oil. Enjoy!

*I save leftover cheese rinds in my freezer and throw them into soups for added flavor. This ingredient isn't completely necessary, but highly recommended!

Also: I highly recommend stirring in some fresh herbs before serving. We used cilantro (not pictured), because it's what we had on-hand, but parsley would work too.

Healthy yet filling and delicious. 2016 is looking great already. ;)

One note: When heating up the soup for leftovers, you will very likely need to add more water or broth (that darn pasta soaks up a lot of the liquid!).

Do you have any goals for the new year?

Happy Holidays

This week, I am doing orientation and training for my new job. Z and I also have some sort of family-and-or-friend get-together every night this week. I'm still slightly jet-lagged from our red eye flight Thursday night from Portland to Boston. And I still haven't finished my Christmas shopping.

My niece, Aubrey, and I reunited for the first time since we moved across the country!

But, thanks to my extended family's annual party this past Saturday night, I was reminded what the holidays are all about. (This is also my first time living so far away from my family, so coming home for the holidays meant more to me than ever this year). Not the stress. Not the rushing around. The holidays are about taking time to reflect on what really matters in your life, and to just downright enjoy them. Hug your family members. Make time to see friends. Eat that extra piece of pie. We can all start stressing again in the new year - but, for now, take the time to just enjoy the one time of year we can all feel a little peace.

Happy Holidays to you. See you again next week!

Spiced Chickpea and Quinoa Soup

I'll be the first to say that the holiday season is a time for indulging. But amidst all of those cocktails, seasonal beers, desserts, and appetizers - it's nice to eat something healthy every once and a while. That's where this soup comes in.

Chock-full of protein, vegetables, and flavor, this soup is just the detox you need after eating 16 candy canes. It's also super easy to whip up, so you can get dinner started and finished while you finish wrapping those last few presents.

Spiced Chickpea and Quinoa Soup
Yields: 6 servings
-2 tablespoons olive oil
-1 red onion, chopped
-3 cloves garlic, chopped
-Ground cumin
-Chili powder
-Pinch of cayenne
-Generous pinch of ground cinnamon
-Salt and black pepper
-6 cups low-sodium vegetable broth
-1 cup quinoa
-2 15-ounce cans chickpeas, drained and rinsed
-1 cup frozen corn kernels
-1 15-ounce can fire-roasted diced tomatoes
-1/3 cup chopped fresh cilantro
-Grated cheddar, lime wedges, and tortilla chips, for serving

Directions:
1.) Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and spices. Cook until soft, 4 to 6 minutes, stirring often.
2.) Slowly add the broth, being sure to scrape the bottom of the pan to help release the spices/flavors. Add the quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10 to 12 minutes. Add the chickpeas, corn, and tomatoes. Cook until the vegetables are warmed through, 2 to 3 minutes.
3.) Serve the soup topped with the cilantro, cheddar, lime wedges, and chips (for dipping).

Hearty, nutritious, and even more delicious when washed down with a holiday beer (or two). 

What's your favorite indulgence this time of year? Mine: red and green M&Ms!

Beer Friday: Figgy Pudding by Block 15

Every Friday, I'll share a beer I particularly enjoy, and think you might as well. This series will feature beers from all over the U.S. (and when we're lucky, the world). Cheers!

Holiday beers. I usually hate 'em. I think it's the overused, artificial "holiday spices" in them that just rub my palate the wrong way. (Rewind to 7 years ago, and my all-time favorite seasonal beer was Harpoon Winter Warmer. I think I drank too many of them).

Now, I am slowly learning to like certain seasonal, holiday-inspired beers again - but only those that lack that fake, tastes-like-a-Yankee-Candle flavor. And Figgy Pudding is one of them.

Brewery: Block 15, Corvallis, Oregon (I've only been to their new Tap Room (they have two locations in Corvallis), and it has a great atmosphere - with delicious food and plenty of fresh beers on tap!)

What: Figgy Pudding 2015

ABV: 11%

Tasting Notes: Let's be honest upfront: this beer isn't amazing fresh (Block 15 suggests aging it, and I do, too!), but when it comes to holiday brews - per my note above - it's a solid choice. After fermentation, Figgy Pudding is aged in brandy barrels and then seasonal gems - like mission figs, cinnamon, and nutmeg - are added to the mix. Fresh, and on tap, I loved the sweet molasses, subtle dark fruits, and real notes of cinnamon and nutmeg (vs. the artificial, powdery stuff). It's a strong brew, but also one that's worth savoring and sipping.

Pairing Suggestion: This beer has a lot going on, so I really just enjoyed it on its own. However, I can see it pairing well with a festive holiday feast, or even "heavier" cheeses for a holiday party appetizer (I'm thinking goat cheese or a nice aged cheddar, for example).

Where Can I Find It? At either one of Block 15's locations. (Or, find an Oregon friend who will send you some ;)). It's also been on tap at a few places around Oregon, so check Untappd to see where you can try a glass near you.

Are you a fan of holiday beers? If yes, what's your favorite? 

Merry Cranberry Cocktails

When I turned 21 years old, I had barely ever drank before (you're welcome, Mom and Dad!). I didn't know the difference between a good cocktail and a bad cocktail, so my initial favorites were Malibu and Pineapple (remembering the taste of that cocktail still makes me cringe to this day) and Cranberry-Vodka. Back then, I loved the tart, yet artificially sweetened cranberry juice mixed with the only spirit I knew (besides Malibu Rum, of course. Cringe).

Fast forward 10 years later, and I find myself mixing up a new kind of cranberry-vodka cocktail in my kitchen. I like to think this version is a bit more refined than the cranberry-vodkas of my yesteryear. 

Merry Cranberry Cocktails

Yields: 2 cocktails

Cranberry Simple Syrup:

-2 1/4 cups fresh cranberries

-1 cup water

-1 cup granulated sugar

Cocktail:

-Ice cubes (we used enough to fill two tall tumbler glasses)

-1 ounce Cranberry Simple Syrup (aka 1 shot glass full)
-2.5 ounces vodka
-Ginger beer

-Squirt of lime juice
-Extra fresh cranberries, for garnish

Directions:

Cranberry Simple Syrup:

1.) In a medium saucepan, bring cranberries, sugar, and water to a simmer over medium heat. Reduce heat to medium-low and cook until cranberries are tender but haven't burst, about 10 minutes. Let cool, then strain through a colander. Discard cranberries.

Cocktail:

1.) Fill glasses with ice. Add cranberry syrup and vodka; fill the glasses the rest of the way with ginger beer. Stir carefully. Add a squirt of lime juice to each glass, and top with fresh cranberries for a festive garnish. Cheers!

The ginger beer in these cocktails adds a necessary splash of flavor and festive bubbles, while the tart cranberries are nicely mellowed out in their syrup form. The Cranberry Simple Syrup also makes a good amount of leftovers, so feel free to use it in any of your favorite cocktails this holiday season for a festive touch of flavor (and color!). 

What's your favorite cocktail to sip during the holidays?

Salted Caramel Apple Pie Bars

I hope you all had a wonderful Thanksgiving with family, friends, great food, and tasty beverages. We sure did!

We had Z's parents and brother in town, and it made for a really lovely first Thanksgiving in Portland. Our menu was simple, as I mentioned last week - but I just had to share what I made for dessert, as this recipe is always a winner in our house.

The dessert I made was these Salted Caramel Apple Pie Bars from Sally's Baking Addiction. I knew they'd be perfect as Z's family isn't huge into sweets, so I could cut these small for a little bite after the big meal. I've made this recipe a few times now, and it always comes out great - and, despite the long ingredient list, they're surprisingly easy to make, too!

(Side note: I always just buy a jar of salted caramel sauce versus making my own, but if you can't find salted, just get caramel and sprinkle the bars with sea salt or fleur de sel).

These bars would make a great addition to any holiday party spread. (They also go wonderfully with a piping hot cup of coffee at breakfast. Just sayin').

How was your Thanksgiving?

A Procrastinator's Guide to Hosting Thanksgiving

Happy week of Thanksgiving!

Here's the thing: We're hosting Thanksgiving this year for the first time ever...in our intimately-sized Portland apartment. Z and I are psyched to have his parents, brother, and a family friend in town, but we're also a little behind on the planning. (Wait...it's the Monday before Thanksgiving?!?!?!? was my first thought this morning).

Between the cross-country move and my endless job hunting since arriving in PDX, Thanksgiving - and the holidays in general - haven't been at the forefront of my mind quite yet. And with having to host Thanksgiving in, um, THREE DAYS, I've decided to share with you how I plan to pull this off. You know, in case any of you are awesome at procrastinating like I am.

Here's the plan:

1.) Make a [messy] list.
This morning, I just started jotting down a to-do list for this week and the big day, to get my thoughts out and somewhat organized. i wrote down the main dishes/courses we'll need; what glassware and additional dishes we need, since we just moved and don't have everything yet; and what items can be delegated to whom, versus putting it all on me. Which brings me to....

2.) Delegate, delegate, delegate. 
I'm definitely one of those people who tries to do it all. However, I've slowly been learning over the years that I'd like to avoid stress whenever possible - and trying to prepare and cook a feast for six people in three days doesn't sound like fun to me. So, I delegated accordingly: Z's dad is doing the turkey; our family friend is bringing two vegetarian-friendly sides; and Z and I will handle the appetizers, one additional side, and dessert.

3.) Make your menu simple, yet festive.
I love this time year for how festive and exciting it is, so I know I want to keep our menu special - but not complicated. At the end of the day, all that matters is that we get to spend Thanksgiving with our loved ones, so why try to make the menu stressful and pretentious? We still need to hash out the specifics, but Z and I are putting together a beautiful cheese plate for an appetizer (complete with some nuts and olives, of course), and we're calling Pacific Pie for dessert (they're right next door to us). The one additional side we'll make will likely be roasted Brussels sprouts, "fancied" up with maple syrup, pecans, and cranberries. Easy peasy.

4.) Beverages: less is more.
The real focus on Thanksgiving is the food, so there's no need to get too crazy with the libations. Pick 1-2 wines (or beers) that will pair well with your spread, and call it a day. I love the idea of also making one big batch, festive cocktail to go with the appetizers, but that's really only if you have the time and budget. Otherwise, it's incredibly unnecessary.

5.) Keep the tablescape simple.
I'm no Martha Stewart, but I still like to keep the table decorations festive, yet simple and affordable. We got turkey cocktail and dinner napkins for $1 each at Fred Meyer, and we have fall-colored placemats for each setting. I also have shiny and eye-catching leaf confetti in the middle of the table for a punch of extra color, but really, all anyone's going to be looking at is that big roasted bird in the middle of the table. So don't try to go all Barefoot Contessa with the decorations if that's not your thing (it's clearly not mine...).

And, above all, DON'T STRESS! The holidays are the most joyful time of the year, so if you're hosting Thanksgiving like we are - just have fun with it. Everyone will leave well-fed, well-buzzed, and happy as ever no matter what your table looks like or how many options of beverages you served.

Are you hosting Thanksgiving this year? Or you are more prepared than I am?