This, yet again, was a year of travel. I can say we have heeded the advice of all when they say take advantage of the time you have before children. We did Puerto Rico, New York, Boston, and San Diego this year. We picked San Diego because neither of us had been there and I love California and warm weather, so it just worked out. I'm not sure what I expected of San Diego but I loved it and much different than I thought. We stayed around Mission Beach, right across the street from the beach. There is a board walk there that we walked pretty much went to every night and watched the sunset. We were about 10 minutes from La Joya-adorable little town, with beautiful cliff views and about 10 minutes from downtown San Diego. We got there on Thanksgiving day, which was a great time to travel because it was rather quiet at the airports. That night in San Diego we hadn't figured out where we would eat dinner (let me say we celebrated Thanksgiving with my family the weekend before so we had had our turkey) so we asked the hotel for a suggestion. They told us Sasha's was a restaurant they frequent and they were having a pot luck. I did not hear this part, but when Jack heard it he thought that just meant a buffet of some sorts. We walked down the street and Sasha's looked closed. I call, they tell us they are closed and meanwhile Jack finds a door open and the guy says come on in. To their family thanksgiving meal. I immediately panic. Panic. What?! I am not sitting with these strangers, eating their thanksgiving food. Luckily, it wasn't too bad. They had a big amount of people and all were spread out in the restaurant so we blended in better than I thought. They did have a potluck thanksgiving and it was so sweet of the owner to let us in on their family dinner. Apparently the restaurant had been in the family for years and they always have family holiday meals here. I felt really blessed to be welcomed like that by a complete stranger. So go to Sasha's if you are in Mission Beach.
a little blog about my random thoughts, events, and how God has inspired me to experience more...
Sunday, January 30, 2011
San Diego
This, yet again, was a year of travel. I can say we have heeded the advice of all when they say take advantage of the time you have before children. We did Puerto Rico, New York, Boston, and San Diego this year. We picked San Diego because neither of us had been there and I love California and warm weather, so it just worked out. I'm not sure what I expected of San Diego but I loved it and much different than I thought. We stayed around Mission Beach, right across the street from the beach. There is a board walk there that we walked pretty much went to every night and watched the sunset. We were about 10 minutes from La Joya-adorable little town, with beautiful cliff views and about 10 minutes from downtown San Diego. We got there on Thanksgiving day, which was a great time to travel because it was rather quiet at the airports. That night in San Diego we hadn't figured out where we would eat dinner (let me say we celebrated Thanksgiving with my family the weekend before so we had had our turkey) so we asked the hotel for a suggestion. They told us Sasha's was a restaurant they frequent and they were having a pot luck. I did not hear this part, but when Jack heard it he thought that just meant a buffet of some sorts. We walked down the street and Sasha's looked closed. I call, they tell us they are closed and meanwhile Jack finds a door open and the guy says come on in. To their family thanksgiving meal. I immediately panic. Panic. What?! I am not sitting with these strangers, eating their thanksgiving food. Luckily, it wasn't too bad. They had a big amount of people and all were spread out in the restaurant so we blended in better than I thought. They did have a potluck thanksgiving and it was so sweet of the owner to let us in on their family dinner. Apparently the restaurant had been in the family for years and they always have family holiday meals here. I felt really blessed to be welcomed like that by a complete stranger. So go to Sasha's if you are in Mission Beach.
Friday, January 28, 2011
I've betrayed Marky Mark and the funky bunch


Friday, January 21, 2011
NFG Christmas
Friday, January 14, 2011
Lay off, I'm starving
Ingredients
- 3/4 cup large-diced dried figs, stems removed
- 3/4 cup dried cranberries
- 1/2 cup Calvados or brandy
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/2 cups diced onions (2 onions)
- 1 cup (1/2-inch-diced) celery (3 stalks)
- 3/4 pound pork sausage, casings removed (sweet and hot mixed)
- 1 1/2 tablespoons chopped fresh rosemary leaves
- 3 tablespoons pine nuts, toasted
- 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
- 1 1/2 cups chicken stock, preferably homemade
- 1 extra-large egg, beaten
- Kosher salt and freshly ground black pepper
- 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
- 3 tablespoons unsalted butter, melted
Directions
Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
Place the stuffing mix in a large bowl. Add the sausage mixture,chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)
Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.
Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or theturkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
Place the stuffed turkey breast seam side down on the rack on thesheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.