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The Pan-Roasted Chicken Recipe I Make On Repeat (Classics Series)

The Pan-Roasted Chicken Recipe I Make On Repeat (Classics Series)

All of us have recipes that we find and make over and over again.  They’re classic staples for our menus.  Recipes that we can return to and be just as pleased with as the first time we made it.  In this 4-week series, I’ll be 

Get Started!  The Best Budgeting Tools to Start With

Get Started! The Best Budgeting Tools to Start With

It’s the beginning of the month!  How do you budget for the month ahead?  This post will focus on budgeting tools.  It’s a little ironic.  If you think of your favorite financial gurus or even financial sites, you’ll be hard pressed to find personal budgeting 

The Crunchy Cabbage Salsa You’ll Put on Everything

The Crunchy Cabbage Salsa You’ll Put on Everything

My parents live across the cascade mountains from us.  It’s a couple hours drive to them beginning in the lush green forests west of the mountains, cresting the cascades to the arid and open landscapes of central Washington.  I’ve made this trip over the cascades hundreds of times and each time there’s a feeling of levity that comes when my eye can scan wide open landscapes, the traffic diminishes, and the clouds give way to beams of sunshine.  We love visiting them and we love the valley they live in.  It’s full of recreation, friendly people, and the geography we are drawn to.  At one of the local grocery stores there, we came across Mama Torrez’ coleslaw.  It’s a pico de gallo style salsa made with cabbage instead of tomatoes.  It’s delicious.  It has all the flavors of pico de gallo against the sweetness and crispness of cabbage.  Whenever we’d see this at the store, we’d get it.  And then we started noticing that we were paying $5 for a small tub of what was basically cabbage and seasonings.  Cabbage is one of the most humble of vegetables – it’s usually less than $1/lb.  We figured we could easily make something close to this.  Now it’s one of our go-to snacks.  Whether we’re making tacos, enchiladas, or just need an appetizer or snack, we’ll often throw this together.  To me, it’s like popcorn.  Very easy to eat an entire bowl by yourself.

cabbage salsa
Yield: 2-4 servings

cabbage salsa

Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • ½ head of green cabbage, chopped in very small pieces
  • ½ red onion, chopped
  • ½ jalapeno, chopped
  • ½ bunch of cilantro, chopped
  • 1 tomato, chopped
  • 1 tsp sugar
  • 2 tbsp white vinegar
  • Steak seasoning of choice (we like McCormick’s Himalayan Pink Salt with Black Pepper and Garlic)

Instructions

    Chop the first five ingredients and place in a large bowl.  You’ll want to chop these all small so that they’re not too complicated to load on a chip.  To the chopped vegetables, add the next three ingredients and toss.

Notes

Inspired by:

Mama Torrez

Homemade Corn Tortillas (Soft, Fresh, and Easy to Make)

Homemade Corn Tortillas (Soft, Fresh, and Easy to Make)

At the beginning of the year, we sat down and wrote out our goals.  They spanned topics covering food, work, marriage, spirituality, recreation, fitness/health, finances, and our home.  Some are big and some are small, and some are stepping stones toward a larger vision that 

How To Make a Frittata (Flexible, Fast Egg recipe)

How To Make a Frittata (Flexible, Fast Egg recipe)

Week 4 of this 4-week series on eggs, brings us to the frittata.  The frittata is the low-calorie version of a quiche.  It’s crustless and typically there is nothing mixed into the egg other than salt, pepper, herbs, and maybe a little milk, but this 

How to Organize Digital Photos and Keep Them Safe

How to Organize Digital Photos and Keep Them Safe

Back on the topic of organization, we’re tackling digital photos. I have a little bit of a personal motto that’s essentially, you’re going to have to do the work anyway, so you might as well be organized up front so that you can work in the most efficient manner.  I need to think of a better way to summarize this thought. But I’ll give an example.  Let’s take menu planning. If you want to eat homemade meals, you’re going to have to have a plan.  In the absence of a plan, you’ll have to shop for each meal in advance of cooking.  I live in the suburbs where grocery stores are close, and even as such, a trip to the store is 10-20 minutes in each direction, plus I’d spend at least 20 minutes shopping.  That’s nearly an hour added to a normal workday of wasted time.  So instead, I create a meal plan each week and then just execute against it.  If our plans change for that night or we don’t feel like what’s on the menu, we just switch it up and trade out days.  Doing the work upfront allows you to think about what you must do, consolidate activities, and be planful about it.  In the end, it saves you time and effort.  You set yourself up versus reacting to a need.

I’ll admit, photo organization is a bit daunting. Between devices and websites, my photos were scattered. And then how do you organize your folder system? Is it better to have chronological organization or event bases?

In tackling this area, I had a couple of motivators and goals:

  • It was critical to get things backed up and offline, especially professional photos and videos that we invested in
  • It’d be helpful to have things organized, all in one place, so that when I wanted a photo, I could easily find it
  • My phone had long been running beyond the free iCloud limits, which was limiting the storage I had available for new photos
  • I didn’t want an online cloud solution.  The cost, stability, and security of the photos just wasn’t worth it to me.

Here are a few steps to help you tackle this over time – because you probably won’t be able to get it done in one day or one weekend. I think it took me two weeks, working on it here and there.

  1. Decide how you want to store your photos. I opted for a large (4 TB) external hard drive. I may not need that much space, but I have high resolution professional photos from our wedding, a wedding highlight reel, and a video of our wedding ceremony. These eat up space fast and it seems like every year, the typical size of an iPhone photo increases. I’d rather have one place where all my digital photos and videos are organized versus adding devices as my collection grows. And then I bought a second one as a back-up. Because as they say, “one is none, two is one.”
  2. Transfer photos from existing hard drives to your chosen storage solution.  This is probably the easiest step. Because if you’ve already got them saved to an external drive, they’re probably already somewhat organized.
  3. Transfer photos from your (and family member’s) phones to your chosen storage solution. This was one of the harder steps. I’m a naturally anal-retentive person, so I had already gone through many of my photos and chosen the best of multiple images, deleted screenshots that I no longer needed, and just generally filtered through my phone photos. My husband is more inclined to save history and keep all photos. We balance each other well. Nonetheless, this is the most difficult and time-consuming step of organizing your photos. You don’t want to store photos that aren’t useful – those will just take up space on the drive that you can grow into.  And you’ll want to make sure you’re organizing chronologically. It’s a bit tedious when transferring photos from phones.
  4. Organize your photos among folders. I thought about this for some time and didn’t come up with a perfect solution. Again, do you organize chronologically or by event?  In the end, I opted to go with a chronological folder structure.  Essentially, I created a folder for each year and then created subfolders that represented groupings of photos (event, holiday, etc.).  This helped me retain the year the photo was taken, organized photos by date – which often helps you recall where to find a photo.  The downside, however, is I couldn’t quickly go to all our Montana trips, for instance.
  5. Duplicate what you’ve created on one external drive to the second, if you’d like a back-up. Once you’ve organized your photos and transferred them all to one place, duplicate your photos to a second hard drive. You’ll have to keep these mirror images going forward, so store them together.

Skip Takeout – This Chicken Pad Thai is Faster, Better + Healthier

Skip Takeout – This Chicken Pad Thai is Faster, Better + Healthier

We love getting Thai take-out – it’s a treat.  Something about the sweet, salty, umami combination that is so satisfying, especially with fresh aromatics.  We still do get take-out on occasion (pad thai isn’t our usual order), but we’ve come across this recipe that satisfies 

The Perfect Omelete recipe (Classic Technique Every Cook Should Know)

The Perfect Omelete recipe (Classic Technique Every Cook Should Know)

Week 3 of this 4-week egg series continues with omelets.  What comes to mind when you think about omelets?  I think of the classic Denver omelet that you can find at just about any breakfast diner in the US.  This is typically prepared with a 

The Perfect Strawberry Rhubarb Pie (Sweet, Tart, and Jammy Filling)

The Perfect Strawberry Rhubarb Pie (Sweet, Tart, and Jammy Filling)

Is there anything more Spring-like than a strawberry rhubarb pie?  Around April & May each Spring I start getting the urge to make one.  There’s not much overlap between when the rhubarb is in season and when local strawberries come on, but rhubarb lasts a while and can hold over, unlike the local berries. It’s worth making this with fresh, local, and in-season berries. They’re incomparable to the ones available year round.

This is a great pie recipe – I’ve made it a couple of times and we really enjoyed it both times.  It’s a good thing to share with others, so I try to time it when we have company.

local strawberry rhubarb pie
Yield: 1 9" pie

local strawberry rhubarb pie

Ingredients

  • Single pie crust (you don’t need the top, since it’s a streusel style)

Filling

  • 3 cups rhubarb, sliced ¼” thick (5-6 medium stalks)
  • 2 cups strawberries, sliced
  • 2/3 cup granulated sugar
  • 3 TBSP cornstarch

Topping

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup cold butter, cubed

Instructions

Preheat oven to 375F.  In a large bowl, combine the filling ingredients and mix.  Next, roll out the pie dough and place in a 9” pie pan.  Trim and flute the edges.  Pour the filling mix into the crust.

Next, in a separate bowl, mix the flour and brown sugar.  Add the butter and cut it into the flour mixture with a pastry blender or with your fingers until it resembles coarse meal.  Sprinkle the topping over the pie and place in the oven on a rimmed baking sheet.  Bake the pie for 75 minutes.  You’ll want to check the pie while it’s baking.  If the topping gets too dark, tent with foil.

Let the pie cool completely before cutting.  Best served with vanilla ice cream!

Notes

Inspired by:

Mel's Kitchen Cafe

Local strawberry and rhubarb farmers

Why Budgeting matters and How To Make It Work in Real Life

Why Budgeting matters and How To Make It Work in Real Life

Creating more freedom in our lives with our time and commitments led my husband and I down a path of personal budgeting.  Our dreams and vision for our future were the primary driver behind budgeting.  While we were both mostly responsible with money – living