I am on a roll for catching up on my blog. Here is a slideshow of photos from our honeymoon. What a fabulous time, wish we could go back tomorrow! Enjoy!
Thursday, November 4, 2010
Wednesday, November 3, 2010
Professional Wedding Photos
Finally, as promised, here are a few professional wedding photos. I stuck them in a brief, unexciting slideshow but enjoy!
Monday, October 4, 2010
Delicious New Recipe!
I had roasted some red and yellow peppers for the first time and wanted to find a recipe that used them so I found the recipe below. I adapted it a bit to serve just Steve and I, those changes are in parentheses but the real recipe is there. Enjoy! I couldn't find fresh chipotles so I got a can of chipotles in adobo sauce and used about three peppers. Steve can't stop talking about it! It was pretty delicious.
Blazin' Short Rib Tacos with Roasted Peppers
Recipe courtesy Aaron McCargo Jr.
Cook Time: 2 hr
Serves: 4 servings (Adapted version, 2 servings)
Ingredients
2 tablespoons olive oil
4 (6-ounce) boneless short ribs (1.5lbs of short rib before bone removed)
Salt and freshly cracked black pepper
1 onion, sliced (small onion)
3 tablespoons minced garlic
2 chipotles, minced (Chipotle in adobo, three peppers)
1/2 cup hot salsa (1/3 cup medium salsa)
1 quart beef stock (1 container 24 oz beef stock)
1 jar fire roasted whole red peppers, drained and patted dry (used own roasted red/yellow peppers)
1 jar fire roasted whole yellow peppers, drained and patted dry
1/4 cup chopped cilantro leaves
Flour tortillas
1 lime cut in wedges, for garnish
Directions
Preheat the oven to 400 degrees F.
In a large Dutch oven over medium-high heat, add the oil. Season the short ribs with salt and pepper, to taste. Add short ribs to pan, 1 at a time, and sear on all sides until nicely browned. Remove them from the pan to a platter.
In the same Dutch oven, over medium-high heat, add the onions. Cook until the onions are well caramelized, about 2 to 3 minutes. Add the garlic and mix well. Stir in the chipotles, salsa, stock and salt and pepper, to taste. Bring to a boil, then add the short ribs and cover. Put the pot in the oven and braise the ribs until the meat is fork tender, about 1 1/2 to 2 hours.
Remove the ribs from the oven and shred the meat with 2 forks. Slice the peppers into thin strips and put them in a bowl along with the cilantro. Warm the tortillas in the oven. Assemble the fajitas with the desired amount of short rib meat and top with peppers.
Garnish with lime wedges and serve.
Blazin' Short Rib Tacos with Roasted Peppers
Recipe courtesy Aaron McCargo Jr.
Cook Time: 2 hr
Serves: 4 servings (Adapted version, 2 servings)
Ingredients
2 tablespoons olive oil
4 (6-ounce) boneless short ribs (1.5lbs of short rib before bone removed)
Salt and freshly cracked black pepper
1 onion, sliced (small onion)
3 tablespoons minced garlic
2 chipotles, minced (Chipotle in adobo, three peppers)
1/2 cup hot salsa (1/3 cup medium salsa)
1 quart beef stock (1 container 24 oz beef stock)
1 jar fire roasted whole red peppers, drained and patted dry (used own roasted red/yellow peppers)
1 jar fire roasted whole yellow peppers, drained and patted dry
1/4 cup chopped cilantro leaves
Flour tortillas
1 lime cut in wedges, for garnish
Directions
Preheat the oven to 400 degrees F.
In a large Dutch oven over medium-high heat, add the oil. Season the short ribs with salt and pepper, to taste. Add short ribs to pan, 1 at a time, and sear on all sides until nicely browned. Remove them from the pan to a platter.
In the same Dutch oven, over medium-high heat, add the onions. Cook until the onions are well caramelized, about 2 to 3 minutes. Add the garlic and mix well. Stir in the chipotles, salsa, stock and salt and pepper, to taste. Bring to a boil, then add the short ribs and cover. Put the pot in the oven and braise the ribs until the meat is fork tender, about 1 1/2 to 2 hours.
Remove the ribs from the oven and shred the meat with 2 forks. Slice the peppers into thin strips and put them in a bowl along with the cilantro. Warm the tortillas in the oven. Assemble the fajitas with the desired amount of short rib meat and top with peppers.
Garnish with lime wedges and serve.
Sunday, September 19, 2010
Wedding Festivities
I finally thought it was time to post some pics from the wedding. Steve and I had the best time we could imagine and can hardly believe all the fun and fun stories that resulted from the wedding! Thank you to all of our family and friends for making our wedding so special. I could post millions of pictures but I think these will give a broad representation of the fun from rehearsal dinner through the wedding. All of these are pictures that we got from our lovely friends and family (thank you all). I will post professional pics soon. Enjoy!
Honeymoon pics and professional photos will be up soon!
Pedicures prior to the rehearsal
Rehearsal/ Rehearsal Dinner
Bonfire after the rehearsal dinner
Getting Ready
Boys getting ready
The ceremony
What a wonderful disaster my flower girls were. Couldn't have been cuter or more real!
Walking down with my dad
My beautiful bridesmaids
The handsome groomsmen
Russ singing!
First Kiss!
Mr. and Mrs. Ramsey
The Reception
First Dance
Honeymoon pics and professional photos will be up soon!
Thursday, August 12, 2010
Summer Hikes
Steve and have made an effort to dust off our hiking skills and build our quad muscles. We first headed up to Tiger Mountain and did the West Tiger #3 hike which was about 6 miles round trip and VERY high. It was a tough hike with no reveal at the end so we were a bit disappointed.
Next we headed up to Whistler where the weather was a bit disappointing since it rained the majority of the weekend BUT we were able to get out for a beautiful hike! We hiked to Garabaldi Lake. It was a fabulous hike and beautiful! I definitely recommend it. It was 18+km round trip, maybe a little long for our liking but the views were phenomenal. Enjoy the pictures!
Thursday, July 15, 2010
Ballard Locks
Steve and I thought it would be fun to explore some of the sites in Seattle that one or both of us has never been, we started this off with a trip to the Ballard Locks (I had never been). Steve gave me a lesson on how it all worked and we watched it put into action as many boats passed through on a very sunny day. Then we walked over to the fish ladder and encouraged the salmons to make their journey into the lake from Puget Sound. Enjoy pictures below!
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