This time of year is like a ladies party extravaganza.  If they aren't getting married, they are having babies.  And those are both really good reasons to celebrate.  You know I'm a big fan of the simple celebration so I've put together a really good spring luncheon that gives you a reason to celebrate with your ladies even if no one is having a baby (reason to celebrate!) or getting married (again?).

I'll be totally honest.  I had a salad at a restaurant recently that was and amazing cobb salad and I had this fabulous brainstorm to make a cobb salad using all of the fresh spring ingredients that are popping up in the farmer's markets right now  Think asparagus and radishes and tiny potatoes and peas all arranged beautifully on a platter.  Then right before I had my photo shoot, another local blogger created E X A C T L Y what I was thinking.  Clearly, we eat at the same restaurants.  

I was so bummed.  Mine was different because it does have eggs and doesn't have beans (which you could add when you do the asparagus!) so it's not the same.  But I like to be unique.  Do something different.  It's a personal goal that often gets busted by the bazillion recipe developers that are out there, but I try.  

So I decided I could use the same ingredients (which are A M A Z I N G right now!) and toss them like a chop chop salad.  Not only do you get the same delicious flavors but, you also can't screw this up.  I know if I made a cute arranged salad I would hear "mine won't look like yours" or "pinterest-fail" and I don't want you to ever feel like a fail.  Also, when you toss this thing together the egg yolk "melts" down a little bit with the dressing and creates a really good creamy texture without any actual cream.  You could almost call it healthy then.  

SPRING CHOP CHOP SALAD

serves 4

STEP 1

Preheat oven to 450 degrees. 

Place raw eggs in a pot of cold water.  Bring to a boil, reduce heat and simmer 10 minutes.  Remove from heat, drain off hot water and fill pot with ice and cold water to immediately cool the eggs.

STEP 2

Toss potatoes with olive oil and salt.  Place on a baking sheet and roast 10 minutes until fork tender.

STEP 3

Bring a pot of water to a boil.  Fill a bowl with ice and water and set aside.  Quickly lower asparagus into hot water.  Cook until just bright green – about 2 minutes.  Remove from water and pop into ice bath.  

Repeat with the peas.

STEP 4

Mix together 2 tbs bacon drippings, red wine vinegar, dried basil, honey, and Dijon mustard.

STEP 5

Chop all ingredients and toss together with salad dressing. 

1 bunch Asparagus

1 cup Fresh peas

6 Radishes

2 cups Artichoke hearts, cooked and sliced

6 Hard boiled eggs

¼ lb Tiny red potatoes – sliced in quarters

2 tbs olive oil

8 strips Bacon

2 tbs Chives

1 head romaine lettuce

DRESSING

2 tbs reserved bacon drippings

2 tbs red wine vinegar

1 tsp Dijon mustard 

½ tsp Dried Basil

1 tsp Honey

Photo by Kim Hildebrand

Why is it that on Mother's Day you always end up at brunch?  Clearly, brunch is the best meal of the day, but brunch on Mother's Day is a buffet of over cooked scrambled eggs and watered down Bloody Mary's.  I'm looking for a weekend somewhere sunny instead.  The children can come - after all, I'm not a mother with out them - but maybe they can be on the other side of the beach?

Hat / Sunglasses / Cocktail Kit / Book / Blanket / Tote

Yellow and I have a special sort of love/hate relationship.  We're both bright, fun, and energetic. But you know that friend?  That one who is super fun to be around for a few hours, even a few days, but then after spending too much time with her you start to turn into a crazy person?  She starts asking you to take her kids for hours at a time?  She starts inviting herself over for dinner?  You just can't shake her.  And pretty soon her problems, the people she "hates" and her family in general are your problem?  You know the one.  It's too much.  You have to take a step back.  In small doses she's the best thing ever.  But too much and you start to feel sick.  That's the relationship I have with the color yellow.  She's a high maintenance friend.  She's the best and the worst.  She makes everything bright and sunny, but also makes me nauseous if there's too much.   And like a high maintenance friend, I just can't shake her.  

I've figured out the secret to yellow - small doses around the house.  And possibly in jewelry.  But never in massive amounts.  So still, a lot like a high maintenance friend.  

I'm planning a few yellow 'pops' for the Party House (let's agree to never say 'pops' again too) because it is such a great way to add life to a space.  How do you use yellow?  Do you use yellow?  Is it restricted to your lemons for a cocktail?

1./2./3./4./5./6./7./8./9./10./11./12.

---

All plans by David Coleman Architect

Holy floor plan! I know - it's a lot of lines so I'll break it down.  We have gotten so close to permit and the official 'start' of our project and the floor plans have gotten really serious.  The trick with being married to the contractor is that little parts of the project have been able to start - like salvaging the lights in the dining room or the knobs in the front bed room.  Around the house it's looking very exciting!  

Want to review the project with me?  

First, when you walk in, you walk into the living room.  There's a short 'entry' space that will have the new upstairs stairway in it as well.  Currently the living room has gotten a few updates since these original photos but since literally nothing is staying, we can start with these photos.  

We've worked with our architect David Coleman to create a mid-century feel to the new space that's isn't "old fashioned."  Functionally, the current space is challenging for two main reasons:

1. You cannot get to the backyard easily.  There's one tiny door that's tucked around a corner and it creates a bottle neck when people want to go in and out at the same time - which does happen.

2. You cannot arrange furniture around a fireplace that's on a corner.  Literally C A N N O T.  I have chosen to ignore the fireplace and not arrange anything around it.  It makes it a little awkward.  Plus since we can't even use the fireplace because it's so old and has inside issues it's totally pointless.  

We are removing the fireplace completely.  I hate it and can't wait for it to be gone.  It was actually one of the things I loved about the house when we first bought it because it gave the house such a sense of the era.  But after living with it for seven years I'm done.  

Once that is gone - and it's huge - there will be space for a built in bar and a walk way to the back room which will become an office/library space.  Next to that walkway we're creating a cool slat wall that replicates some of the awesome slat walls of the 1960's and 70's.  

The windows that are so huge and yet such a tease because you can't go out them are leaving.  We found these G I A N T sliding doors that are like four feet wide panels and are so fabulous to replace them.

This blank wall becomes the 'slat wall' and possibly holds the television?

The best part of this new living room?  A FREE STANDING FIREPLACE!  You guys!  Like at the Parker Palm Springs or on White Christmas.  I am so beyond excited.  Beyond.  The plan is to have a hood made from brass (Mr. Hedin has a guy) and build our own base.  In Washington State you can't have a gas flame without it being surrounded by glass (party poopers) so we are using BioFuel which is not only legal but doesn't need anything extra piped in.  Win.

Model by David Coleman

The dining room doesn't feel like it's getting very updated.  But it's going to be great because we can actually host people in here without it feeling like a cavern.  Right now it feels like a cavern.  It will help that the giant windows are becoming more giant sliding doors to match the living room. The current solid wall will become another slat wall to match what's happening in the living room.  Not only will it look really cool, but having the wall be open and not closed off which will let in more light and make the space feel more open.  

The floors in the dining room are going to be hardwood.  The living room and the kitchen will be a terrazzo style tile but this space will have it's own unique hardwood floor.  The way these rooms all run together visually, it was the architect's idea to create delineation in the flooring.  From the mock ups I've seen, it's going to look awesome.  

Furniture wise we are attempting to repurpose our existing dining room set, but with updated chairs to keep the space feeling modern without loosing the cool family heirloom that has lived in our house.  

Arguably the most dramatic of all is the kitchen.  The existing space is being divided into kitchen and pantry to create two separate spaces for working, storing, and cleaning.  As I am sure you can tell from the photos, this kitchen is the pits.  Literally it's awful.  Not only is it dark and full of awkward cabinets, but there is virtually no workable counter space.  

The new space looks really simple.  And if you are worried about how I am going to cook in the space, have no fear.  I was worried too so Mr. Hedin and I cleared out our existing dining room and literally taped out the floor plan.  Here's why it works:

1. Lots of prep space on either side of the stove + around the sink.  Plenty of room for cutting boards to be out and functioning or ingredients to be stacked up.  I like to get everything out when I start cooking and see what I have to work with.  Currently I put a cutting board over the sink to stack things on.  Not ideal.

2. Because the island can be used on all sides, there is plenty of prep room for all members of the family to help cook.  One struggle we faced in the old house was that everyone wanted to help cook (literally for breakfast, lunch and dinner) but there was virtually no where to do that.  Bringing in an island gives us loads more workable space.

3. The pantry.  99% of why this space works is because the pantry is a work horse.  The pantry will end up with a sink, dishwasher, oven, microwave, appliance cabinet and storage for all of the food.  The main kitchen space will look sparse and lovely thanks to the pantry.

The last "public" room in the house is - what I am calling - the library.  Currently this is the master bedroom.  Since that is moving upstairs with the new house, we had this space to use for homework, actual work, and just getting away.  Plus, since the current master is huge, this gives us the option to add storage.  Mr. Hedin is hoping to keep the garage tidy which means storage of camping gear, ski boots, etc. needs a home.  

This room left me feeling really confused for a while and then... I stumbled onto Mandy Moore's renovation (which is epic) and she has an office space that we can use as inspiration to create a cozy and inviting room for studying, reading, and possibly piano playing.  The room will end up with a built in desk and a built in sofa seat with a squishy velvet cushion on it.  I keep picturing it as a perfect spot to cozy up with a book, and then I hit reality and realize it will be the place my children end up with an iPad.  Le sigh.

Since we are now starting demolition and the project will officially kick off on Monday, you will be seeing a lot more of this on social media!  Follow me on Instagram to get the latest updates (and check the stories!) and check back here as I start to flush out more rooms throughout the house.  We're having some parent/child power struggles on room color.  Stay tuned as I battle that one.

model by David Coleman

This was one of the first recipes I wrote for Weeknight Society and I don't think it's hard to see why!  I love a good Bloody Mary.  I don't just love them because it's a great cocktail that is delicious but there is always something festive going on when Bloody Mary's are being poured.  They are always being poured at Husky tailgates, on vacation in Palm Springs, and when I invite the other PTA moms over to plan something very important.  

This is the best way to combine all of those delicious, crunchy, pickle-y, spicy flavors in a way that doesn't get frowned upon because of the whole booze situation.  It also doesn't take very long to cook since it's just a flank steak + a pasta salad.  Even better, if the weather has finally warmed up in your area then you can pop this on the barbecue.  

Enjoy!

BLOODY MARY STEAK

serves 4

STEP 1

In a heavy mixing bowl with a large wooden spoon, crush celery seed with garlic, horseradish, salt and pepper.  When combined into a paste, add lime juice, Worcestershire sauce and tomatoes.  Stir until combined.  Spread generously on the steak.  Let rest at least 10 minutes.  

STEP 2

Cook orzo according to package directions.  When cooked, drain noodles then toss with capers, celery, chives, tomatoes, beans, and olives.  In a small bowl or mason jar combine Worcestershire sauce, olive oil, and reserved olive or caper juice. Pour dressing over salad and toss to combine everything.  

STEP 3

Heat the barbecue grill to hot.  Sear the steak on each side 5-7 minutes.  Check the temperature for doneness.  Cooking time will vary depending on how thick your cut of meat is.  When a meat thermometer reads 140 degrees, remove the meat from the grill.  Let it sit on a cutting board covered with aluminum foil or a large bowl for at least 5 minutes.  Slice against the grain in long thin slices.

2 pounds flank steak

1 tablespoon celery seed

½ teaspoon horseradish

½ teaspoon pepper

2 teaspoons salt

2 cloves garlic, grated

½ lime, juiced

1teaspoon Worcestershire sauce

2 tablespoons crushed tomatoes

1 cup uncooked orzo

2 tablespoons capers

½ cup chopped celery, about 3 large stalks

1 teaspoon chives

2 large tomatoes, about ½ cup chopped

½ cup chopped pickled beans, about 10-12

½ cup chopped green olives + 1 tbs reserved olive juice

2 tablespoons olive oil

How to pull it off

1.     Prepare the marinade for the steak and slather it on the steak.  Set aside

2.     Cook the orzo & let it cool

3.     Start cooking the steak – pop it on the barbecue or in the oven

4.     Chop the vegetables for the salad

5.     Check steak – pull it off the heat if it’s done.

6.     Toss the salad with dressing

7.     Slice the steak

* If you want to get a head start, marinade the steak up to 24 hours in advance

The master bedroom is actually a totally new added on space.  We have a lovely view from our back windows and we can take advantage of it by going up a floor.  Since Mr. Hedin and I aren't interested in a huge house, a full story addition didn't make sense.  Instead, we decided to go up with a small 'master suite' that will take advantage of the view - and give us a little separation from the rest of the house.  

Creating a totally new space is overwhelming.  Luckily we have a fabulous architect, David Coleman, who designed a petite master suite that we are so excited to start building. 

Since it's a totally new space, there aren't little sketches of what we are changing or adjusting.  It's just new.  

What we asked for was a bright bedroom that wasn't huge.  I'm not into the grand "master suite" type space with french doors and a separate sitting area.  And since the rest of our house is a modest size, a giant master would have been out of place.

What would you look for in a master bedroom?  Are you a large space person? I'd love your thoughts!

xoxo, ali

SHOP THE INSPIRATION

Every Friday night needs a good cocktail!  Pair this one with my Hawaiian Burger and you're in for a fabulous little dinner - it's a perfect menu for hosting a few friends and celebrating summer, spring break, or a wish to be somewhere warm.  

Pair the cocktail with my Hawaiian Burger for a perfect dinner!  Also, friends love this too.  So invite friends over.

---

Sometimes all it takes to feel like you're on vacation is the right dinner.  That's where a Hawaiian Burger come in.  It's a vacation on a bun.  The combination of fresh pineapple + teriyaki sauce + a little spice is a perfect tribute to the Hawaiian islands.  

Also, because it's done in 20 minutes, you can kick back and relax with a little tropical cocktail to really sell the whole vacation thing.  

HAWAIIAN BURGER

serves 4

STEP 1

In a saucepan over low heat, cook together ¼ cup soy sauce, 1 cup reserved pineapple juice (drained from the can), 1 tsp grated ginger, 1 clove grated garlic, and 2 tbs brown sugar until bubbling.  In a small bowl whisk together 2 tbs corn starch and ¼ cup water – quickly whisk into the bubbling pan and cook one minute until thick.

STEP 2

In a bowl, combine ground beef, 1 tsp grated ginger, and ¼ cup teriyaki sauce that you just made.  Mix until well combined.  Form into patties. 

STEP 3

Chop pineapple slices and combine them in a bowl with jalapeno and red onion.  Set aside.

STEP 4

Cook hamburger patties in a grill pan on the stove or on the barbecue until a meat thermometer reads 135 degrees.  Butter the buns and grill them along side the burgers. 

STEP 5

Spread mayonnaise on one side of the buns and top with hamburger patty, pineapple salsa, lettuce, a slice of swiss cheese, and a spoonful of teriyaki sauce. 

1.5 lb ground beef

2 tsp ginger, grated

1 can pineapple slices

¼ cup soy sauce

1 clove garlic

2 tablespoons brown sugar

2 tablespoons corn starch

1 egg, beaten

1 jalapeno, seeded and finely chopped

½ red onion, chopped

4 ounces swiss cheese, sliced

1 head romaine lettuce

2 tbs Mayonnaise

4 Hamburger Buns

I have found that if I put food on a kabob my kids will eat it.  So when I find flavors that I love, I put them on a stick so we don't have to argue about how many bites we have to eat before I lose my mind.

These Hawaiian Kabobs with pineapple and bell pepper and a delicious teriyaki sauce on top are the perfect "trip on a plate" dinner.  Make a mai tai, grab fake leis for the kids and do a little hula.  At my house, we'd also have to screen Forgetting Sarah Marshall after the kids were in bed.  That part's optional, but HIGHLY recommended.  

HAWAIIAN KABOB

serves 4

STEP 1

Preheat oven to 425 degrees.  Mix together soy, lime juice and zest, sesame oil, and pineapple juice from the can.

STEP 2

Combine cubes of pork with half of the pineapple sauce.  Let rest.

STEP 3

In a sauce pan, combine 3 cups water with rice.  Bring to a boil then reduce heat and cover until cooked – about 20 minutes. 

STEP 4

Thread pork, bell pepper, pineapple, jalapeno rings, and onion on a skewer.  Place skewers on a lined baking sheet.  Bake 10 minutes until pork is cooked through.

STEP 5

Whisk cornstarch into remaining pineapple sauce and heat in microwave for three minutes at one minute intervals whisking between each minute. 

STEP 6

Serve skewers over rice and pour the thickened pineapple sauce on the skewers.

1.5 lb boneless pork chops, cubed

1 can pineapple chunks

1 jalapeno, sliced

1 red bell pepper, sliced

1 onion, sliced

2 tbs soy sauce

1 lime zested & juiced

2 tbs sesame oil

½ cup pineapple juice, drained from the can

1 ½ cups rice

1 tbs cornstarch

I have debated on posting this because I don't really want all of my favorite spots to become overly crowded.  But since they are THE BEST places and I don't want any of you to go to Hawaii and eat something sub-par or miss something truly extraordinary, I'm spilling.

We travel to Hawaii at least once a year because my parents are there.  Because we get to "live like a local" when we are in town, we don't tend to choose the places that every tour bus goes.  

But the places we go are SO FABULOUS.  I tend to choose spots where the drinks are stiff, the waitresses are rude, and the atmosphere is top notch.  Unfortunately in a tourist town like Hawaii, you don't get a lot of rude waitresses, but I'll let that slide since the weather is so nice.  

Here are my top picks for the best of the best on Oahu.

Buzz's Steak House in Kailua is my very favorite restaurant in the world.  It has been for 25 years -since my parents first started staying in Kailua.  The drinks are amazing (sound like a local and order a BFRD - a big f'ing rum drink), the food is outstanding, and the location near the beach could not be better.  It's the ultimate Hawaiian dining experience.  

I'm not alone in thinking that.  The Obamas frequented the deck when they stayed in town.  

If you've never been to an old tiki bar, then this is the spot for you.  La Mariana in Honolulu is a bit dicey to drive to.  You literally drive on the docks like you're going to a shipping yard before you park at an overgrown wall and walk around the corner to the best tiki bar in Hawaii.  You can even get your drink in a souvenir tiki mug.  

Don't forget to order the ahi spring rolls.  There is nothing better.  Seriously.  Nothing.

Ok, so everyone has found Haleiwa Joe's.  Like everyone, but it's for good reason.  The location is in the hills over Kaneohe and the view of the gardens is gorgeous.  They don't take reservations for parties under 8 people.  We think we've discovered the trick to go a little later, like at 7pm for dinner.  If you arrive at 5pm you will wait.  And wait.  And possibly wait.  

Malasadas are Portuguese doughnuts and when they are filled with Haupia (coconut cream) they get elevated to the most epic treat ever.  Leonard's has an actual shop in Honolulu or a food truck that's easy to spot on the island thanks to it's classic red and white stripes.  Grab a few and eat them while they are warm.  

Plate lunch is the epitome of Hawaiian lunch.  Two scoops of mac salad, a scoop of rice, and some meat product along side.  I choose Chicken Katsu every time, but popular options in my family are also Teriyaki Chicken or Kalua Pork.  Fat Boy's is my favorite spot because it's literally around the corner from our place.  But L&L is also epic and if you're in the mood for airplane noise and freeway traffic, then Byron's is the place for you!

---

---

---

Need a good beach read?  Here's what I read - it's hilarious and a REALLY fast read.