Weekend in pictures

Had a nice, quiet weekend to myself…

Took myself out on a solo date Friday night at my favorite little place in downtown Santa Cruz, Soif Wine Bar

I had the venison in a port wine reduction and it was delicious!

Ukulele practice on Saturday morning with the Tiki King

Monk marathon, with Rudy cuddles… MAN his breath stinks.

Cottage cleaning

Scooby sighting

Boo time

My little bathroom troll escaped and took up residence on my pillows

Sheperd’s Pie for Sunday dinner – 1st attempt and complete success!

Got the stink off the dog

He’s not a huge fan of bath time, but he sure does love his towel

Pictures via my iPhone – most are taken through Instagram

Breakfast Taters

I probably shouldn’t include “breakfast” in the name since I love them so much I tend to eat these potatoes as a dinner side dish too, but I think they are traditionally a breakfast variety of potato.  Plus, breakfast is by far my favorite meal of the day.  I digress…  I’ll get to the recipe.  There are no exact measurements but it’s simple and VERY hard to mess up (my favorite kind of recipe).  I use red potatoes but pretty much any potato will do, and I typically use 1 large or 2 small for each person.  I use a 2:1 ratio for potatoes to onion, so for every potato I use, I use about 1/2 of that volume in onion.  I like it onion-y, and since I live alone I rarely worry about my breath after :P

Ingredients for 2 servings:

4 small or 2 large red potatoes
1/2 medium sized yellow onion, diced
2 Tbsp. olive oil
salt & pepper to taste
shredded cheese (optional)
hot sauce or ketchup (optional)


Poke some holes in the taters with a fork, wrap in wax paper and nuke ‘em until they’re tender to the touch.  Mine typically take 5-6 minutes for 2 potatoes, but this step is entirely dependent upon the microwave.  They should feel soft to the touch with a little squish, but still have a solid center.

Dice up the onion and cut up the potatoes into 1/2 inch cubes… careful – I’m always burning my fingertips on those freshly nuked taters.

Cook the onion in 2 Tblsp. of olive oil for a minute or two – until they start to look translucent

Then throw in the potatoes, season with salt and pepper, and mix it all together so the onions are evenly distributed amongst the potatoes and until the potatoes all get a thin coating of the olive oil.

I cook it over low heat, but low on my teeny gingerbread-house-type-stove it’s probably the equivalent to a regular stove’s medium setting.  I stir every minute or so until they are good and golden.  Sometimes I cook them until they’re really brown and that’s good too – whatever you’re in the mood for!

If I’m feeling a little naughty and I’ve got it in the fridge, I’ll sprinkle some shredded cheese over the top and let it get all gooey…

I like to serve mine with a Taco Lita hot sauce packet – I keep a stash in my kitchen that my dad and stepmom replenish with each visit (thank you!).  It’s also really good with ketchup, or just by itself.  Enjoy!


Moving Art

I found this video on YouTube while clicking through random websites after Googling “choosing happiness”, and thought I would share. I needed a refresher course on choosing happiness after reliving last week over and over again, making myself miserable with frustration over a situation I have little to no control over at work. This put me back at peace – a quick and subtle reminder of how amazing and beautiful life is here on earth. Everything negative is petty in comparison.

On a similar note… my tulips have opened and look amazing!


Weakness: kitchen goodies

I stumbled upon the Mignon Kitchen Co. and couldn’t resist sharing… and ordering some goodies, of course.  Mignon (pronounced “min-yawn”) means “cute” in French, which is a perfectly fitting name for the small site filled with small goodies like moon shaped cookie cutters and orange blossom honey.  And just when I thought it couldn’t get any more adorable… my order arrived wrapped to perfection in turquoise tissue paper with the extra personal touch of addressing a small thank you card by hand.  I’m such a sucker for packaging.