Weekend Things: “It’s the holidays!”

Friday night, while ordering himself a 28 oz. margarita, my dad announced “It’s the holidays!” and I, for one, am so on board with that mentality!  Which means indulging in all the holiday activities, from family dinners, to buying reindeer cookie supplies on the internet, to Thanksgiving grocery shopping.  All of which I did this weekend.


The six of us met at La Loma for dinner Friday night and with the snow falling outside and everyone inside sipping giant margaritas in cozy sweaters, the restaurant felt full of holiday cheer.  Mom and I obviously got distracted by this tortilla conveyor belt on our way out.


Saturday started with oatmeal for two.  Pretty sure it’s been years since I’ve made Joey oatmeal and really, I think he only agreed to it because we were out of everything else.  Eaten while watching the Thanksgiving episode of The Kitchen.  This is all it takes to make me happy.


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First Anniversary Trip: Seattle

Remember that time we went to Seattle?

No?  Oh, that’s probably because it was TWO MONTHS ago.  Well, it’s time I wrote about it.  Just know that even though it was our least favorite of the three places we stopped, we still really liked it.  When you live in landlocked Colorado, anywhere with water and, more importantly, fresh seafood, is a true delight.  Plus we had mostly sun and only half a day of that real Seattle weather, so thanks for that, Mother Nature.


We drove in from Portland and made it to our AirBNB apartment around 2ish and then, first things first, LUNCH!  We did wander past Top Pot Doughnuts but I decided I should probably eat real food instead, so we wound up at Purple Café and Wine Bar.  I got a lunch combo of half kale Caesar and mini fig pizza and was pretty sure that was the happiest I’d ever been.  Oh and we shared a bomber, because vacation means mid-day drinking.


IMG_0225IMG_0229Afterwards, we walked along the waterfront down to Olympic Sculpture Park.  There was some weird stuff (that head!), but mostly it was interesting, relaxing and just the right amount of touristy.  And by that, I mean I knew we were doing something touristy but it wasn’t crazy busy and there were plenty of locals living their lives (aka walking their dogs or going for a jog) all around us.  I really liked that!Read More »

Vegan Polenta Scramble

Uhhhh, I was 100% sure I posted this two weeks ago until I saw it in my “Drafts” folder.  Oops!  Anyway…

I recently saw someone post a picture of the polenta scramble they made for breakfast and no joke, I hadn’t been able to get it out of my head since.  I waited the requisite two weeks for that recipe to show up on the internet, but when it didn’t I decided to do it up on my own.  So I put red bell pepper, mushrooms, kale, an avocado and kalamata olives on my grocery list, then woke up one Sunday morning and threw it together.  It ended up being a dream breakfast that Joey and I both loved, so here’s the recipe, just for you!


Vegan Polenta Scramble

  • 3/4 cup vegetable broth
  • 3/4 cup water
  • pinch of salt
  • 1/2 cup polenta grits
  • 2 T nutritional yeast
  • salt and pepper, to taste
  • 1T extra virgin olive oil
  • 1/2 red bell pepper, cut into slices
  • 1/2 cup sliced baby bellas
  • 2 cup kale (or a couple of handfuls), de-ribbed and roughly chopped
  • 8(ish) kalamata olives, chopped
  • 1/2 avocado, cut into slices
  • hot sauce (optional)
  1. In a small pot, bring broth, water and salt to a boil.
  2. Add in polenta, reduce heat, and stir until thickened (about 5 minutes).
  3. Remove from heat, stir in nutritional yeast, salt and pepper.
  4. Pour polenta into a small pan (I used my bread loaf pan), lined with parchment.  Smooth polenta, then place in the refrigerator for an hour or the freezer for 10 minutes.
  5. Meanwhile, heat a skillet then add oil and once hot, add bell pepper and mushrooms and sauté until softened.
  6. Deglaze pan with a splash of vegetable broth, then add kale and cook until just wilted.
  7. Remove polenta from fridge/freezer, pull parchment out of the pan, then cut polenta into small cubes.
  8. Add polenta to skillet, using a spoon to mash some of the cubes (if you want, that is).  Then mix in olives and season once more with salt and pepper.
  9. Serve with avocado and hot sauce, if you didn’t just run out and forgot to buy more.

Do it up!

Weekend Things

You guys, can I just be really open and honest right now?  I feel really really weird posting about trivial things like facials and paella when there are heartbreaking things going on in other parts of the world.  And I’m not even just talking about Paris — though I am so horrified for that beautiful, romantic, magical city we were just in last year for our honeymoon — because there is destruction and sadness all over the world that maybe doesn’t always reach my Facebook news feed and that makes me feel guilty and ignorant and just sort of helpless.  So yeah, I guess I’m pretty confused about how to deal with these feelings and talk about these things and that’s just where I’m at right now.

In other news, Joey and I went to dinner on Friday night and even though my Magic Shroom burger was meh, I’ll take a night out with my husband any day.  And Saturday was so super sweet because I got to have coffee with my mama and then she gave me a massage.  I’m so grateful for her.  And yesterday, I drove Joey down the street to see the progress that’s been made on a house in our neighborhood where an 80-year-old man lives and had a drunk driver crash into his home four years ago.  All the improvements were community funded and I think that’s so incredible and a good reminder that even though there’s a lot of bad in the world, there’s a lot of good too!