joyful christmas

Hi everyone, and Merry Christmas! Just a quick post to wish everyone a happy holiday. We are about to eat dinner and all of the relatives are over (just finished the traditional three-hour present opening process...) and it's a beautiful, sunny day in Seattle. I couldn't be more thankful for all of my wonderful family, my husband, and my friends. Here are just a couple of pics from the time we've had so far (my sis yesterday downtown on the pier at my mom's office, and also a pic of my Grandma and I today). Love to everyone!

work hard to play hard

So, Jeff's work schedule has been bonkers lately. Last week he spent five days in LA for a photo shoot, no doubt also taking time to admire his four-bedroom suite at the W Hotel Westwood. Yikes - ya think there are better ways to spend a client's money? (But I must admit, he could hardly contain his excitement over the fact that there were several Eames rockers in his hotel room :). He learned a lot from the shoot and really enjoyed some time in a slightly warmer climate (as well as a few In-N-Out burgers).

I, on the other hand, am also in my busy season at work. This means long days, as everyone wants to get in before Christmas. Nevertheless, I still find myself with a bit of free time, as my work schedule will never compare to Jeff's (he worked until 2 a.m. on Wednesday...). So...I've been Christmas shopping. I just want to make sure everyone knows that Christmas shopping definitely includes both shopping for others, as well as oneself. As Jeff has been working more and more...well, I have been doing more and MORE Christmas shopping. Hmm...

These long hours come at the perfect time...we work hard, then we play hard! (And, we watch the Ducks play hard at the Rosebowl!) And of course, we are ever so thankful and blessed to have the jobs we do.

currently simmering: turkey chili with white beans

LOVE this recipe. Our friend Jess made it for us one night when we were over at the Scott house, and I've been craving it ever since. The unusual ingredients in this recipe (cocoa powder, cinnamon) create a unique flavor that is cozy and spectacular. A MUST: sharp cheddar cheese on top, with cornbread muffins (I like to crumble the cornbread on top also). Right now this deliciousness is simmering on our stove (yes, it is 9:00 and Jeff is starving, but we worked late!).

Turkey Chili with White Beans

1 Tb. vegetable oil
2 medium onions, chopped
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 1/2 lbs. lean ground turkey
1/4 c. chili powder
2 bay leaves (I used crushed)
1 Tb. unsweetened cocoa powder
1 1/2 tsp. salt
1/4 tsp. ground cinnamon
1- 28 oz. can whole tomatoes
3 c. beef stock
1- 8 oz. can tomato sauce (I used tomato puree)
3- 15 oz. cans small white beans, rinsed, drained
Grated cheddar cheese (LOTS OF IT)
Cornbread mix (I used the Jiffy mix stuff)

Heat oil in heavy large pot over medium heat. Add onions; saute until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with the back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.

Add beans to chili and simmer until flavors blend, about 10 minutes longer. Discard bay leaves. (Can be prepared a day ahead. Cover and refrigerate. Rewarm over medium-low heat before continuing.)

Top with cheddar cheese and serve with warm cornbread muffins.

happy birthday, chloe

Just a small tribute to our third family member, who celebrated her third birthday on Thanksgiving! Can't believe how the little nugget has grown.

the magical scent of the season

My house is currently filled from top to bottom with the most wonderfully intoxicating scent of comfort: Leaves. A home fragrance line from Bath and Body Works, the Leaves scent is a mix of who-knows-what, but spicy and oh so pleasant! My friends may tell you I have an obsession...and yes, it may be, but at least our house smells yummy. :) Welcome, winter!
(P.S. Can still be found online - sold out in stores!)

obnoxious fans: rosebowl-bound

Oregon Duck fans were rated the #1 Obnoxious Fans in the Pac-10, and I have to say, I am proud to be a part of that group. In two weeks, we will head down to see the Ducks play in the Rosebowl in Pasadena. There is something wonderful about a road trip down south: getting to see friends along the way, stopping in some of our favorite cities, eating our first In-N-Out double-double cheeseburger of the trip in Redding, and soaking up some warmer weather (well, anything is warmer than 12 degrees). Jeff is about to earn some well-deserved time off from work, and I am craving two weeks with my husband. Can't wait for the fun to begin.

11 days and counting...

FAMILY: We may be quirky, opinionated, and loud at times...but I love them all and can't wait for Christmas in Seattle! In a little more than one week, we will be heading up for five days of family fun (plus a little shopping too :)...

latest creation: from recycled novels!

Anthropologie-esque, right?! (I think so :) My good friend Karrie made one of these wreaths after seeing the idea on another craft blog. Her original one can be seen at her blog: paisleyandpemberley.wordpress.com. Upon seeing hers, I instantly wanted to make one! Last weekend we got together for craft night - I just loved the wreath idea so much: taking old books to make new decorations!

Winter favorite: Chicken Pot Pie

Compliments of my friend Amber, this recipe is one of our recent favorites! I have modified it slightly from the Allrecipes.com version, taking all of the reviews into account, and it's absolutely fantastic. Leave the bottom crust out if you want to cut out some fat, and use half olive oil instead of all butter. It's so easy - takes literally like 20 minutes to prepare.

1 lb. skinless, boneless chicken breast halves--cubed
Chicken bouillon (amount depends on water in pot)
1 c. sliced carrots
1 c. frozen peas
3/4 c. sliced celery
1/3 c. butter
1/3 c. olive oil (or you can use all butter)
1/2 c. chopped onion
2/3 c. all-purpose flour
1 tsp. salt OR garlic salt
1/2 tsp. black pepper
1 tsp. poultry seasoning
3 c. chicken broth
1 1/3 c. milk (I use nonfat)
2 - 9 inch unbaked pie crusts

Preheat oven to 425 degrees.

In big saucepan, combine water with bouillon. Add chicken, carrots, peas, and celery. Cover and boil for 15 minutes. Remove from heat, drain, cut chicken into cubes, and set aside.

In another saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and poultry seasoning. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Pour the chicken and vegetables into the sauce. Add everything to a large baking dish (pie dish is too small, so I use a deep baking dish). Top with crust. If you choose to use a bottom crust too, pre-bake that for 10 minutes before adding mixture on top. Seal the edges of the crust, and make several slits in the top to allow steam to escape.

Bake for 30-35 minutes, or until the top is golden brown and filling is bubbly. Cool for 10 minutes before serving. Yummy!

Champagne Chicken

One of Jeff's favorites, a recipe one of my co-workers received from her wine club. I can never make this for dinner too often. The ingredients are simple, and the list is short. I always substitute half-and-half for the cream; it is less fat, and also the sauce goes a bit further. For this recipe I buy a 4-pack of mini champagne bottles at the grocery store. Each bottle is about 3/4 cup, which is what this recipe calls for. Serve over rice (what we do), or pasta.

6 boneless, skinless chicken breast HALVES (thin, and pounded)
6 Tablespoons lemon juice, freshly squeezed
Freshly ground pepper
1/4 c. butter, divided
1 Tablespoon olive oil
1/4 c. shallots, diced
2 cloves garlic, minced
3/4 c. chicken stock
3/4 c. champagne
1 1/4 c. heavy cream (or half/half)
2 Tablespoons chives, minced (optional)

Pound each chicken breast to an even thickness. Sprinkle each with 1/2 tablespoon of lemon juice and salt/black pepper to taste.

In large skillet, melt 2 Tb. butter, add oil and saute chicken over medium-heat, about 2 min. per side, until nicely browned. Remove from pan, cover and keep warm.

In same pan, melt remaining 2 Tb. butter. Saute shallots until translucent. Add garlic and cook 2 min. more, scraping up browned bits from bottom of pan.

Pour in chicken stock, champagne, and remaining 3 Tb. lemon juice. Bring to a boil and cook to reduce to a thin glaze. Add cream and boil for 6 min. until thickened. Return chicken to pan and heat through.

Sprinkle with minced chives and serve immediately with rice or pasta.

we are back

After months of no updates, we are back. I saw the movie "Julie and Julia" and was amazingly inspired by the blogging world. Not to mention how excited I am by the slough of blogs out there with design ideas, recipes, and daily star updates. School is finally winding down (graduation in April!), and I find myself looking for new hobbies. So from now on, you will see a random assortment of entries...not just about us, but possibly about recipes we are cooking, projects we are working on, cool things we've seen, and trips we are taking. Enjoy! ;)