Any reason at all to celebrate anything at all is a win in my book.  Halloween is right at the top of that list because it can be SO QUIRKY!  And quirky is the best way to celebrate anything.  I put together a quirky little Halloween that is so simple you can pull it off with almost no lead time.  Especially those rats!  Keep scrolling for a cocktail that does have to sit overnight (jell-o) but is ridiculously good (stick to one of those!) and a step-by-step of the rats that are really easy and really fun.

Here's why this is the coolest cocktail; the jell-o shot melts as it sits in the martini delivering, not only a 1-2 punch, but also a spooky 'bleeding' effect.  You can always skip the martini part and just serve jell-o shots (yum).  I make loads of jell-o shots so take my advice: 

1. Do not use cheap vodka.  You will notice.  Everyone will notice.  If the bottle is on the bottom shelf, then leave it there.  

2. Let sit overnight.  Do not rush these.  It won't set up as well and they get sloppy and weird.

3. Don't try to add more vodka.  There's plenty.  Remember this is still science and you need the right balance for these to set up. 

You know that when you've totally creeped out a three year old that you've done your job.  And when you can do it for about $5 at the dollar store - BAM!  You feel like a freaking genius.  The trick with these rats is to cut all the way through so the candle can touch the table.  When it does that, it gives it a more stable resting place than if it is attempting to balance somewhere inside the plastic rat.  

I hope you have a fabulous Halloween!  Let me know how you're celebrating and follow me on Instagram for all of the goods I'm serving up this year!

Today is National Cheeseburger Day! I have some obsessions with burgers. Good ones. I’ve loaded quite a few onto my app - Weeknight Society - that are easy to cook and total crowd pleasers. If I hadn’t eaten my weight in burgers this summer, I might be slightly more excited for burgers.

But then there’s the Bloody Mary Burger. This is one burger that I haven’t eaten too many burgers to still eat. I love this burger. You will love this burger. Especially if you are going to a football game this weekend - serve this burger with a Bloody Mary on the side and you’ll be the hit of the party!

Bloody Mary Burger

serves 4

STEP 1

Combine the meat with the spices and mix it all together.

STEP 2

Form into four even sized patties and grill until cooked through.

STEP 3

Mix together mayo, horseradish and tabasco in a bowl. 

STEP 4

Smear bottom of bun with mayonnaise. Top with cooked patty.  Then cheese, pickles, asparagus, lettuce, bacon, and celery sticks.  Add a little more sauce to the top and then the top bun.  

2 lb ground beef

2 tbs worchestershire sauce

2 tbs ground celery seed

1 tbs paprika

1 tsp salt

1 tbs pepper

1 tbs ground mustard

2 tsp tabasco sauce

2 cloves grated garlic

2 pickles, sliced

12 spears Pickled asparagus

2 stalks Celery sticks, sliced thin

1 head Iceburg lettuce

4 strips cooked Bacon

4 slices Swiss cheese

¼ cup Mayonnaise

1 tsp Horseradish 

4 shakes Tabasco sauce

My kids all started school this week!  HOORAY!  That means we could all use a cocktail.  I made one using my favorite apple juice and a locally made apple cider whiskey.  It's the perfect way to have that 'apple a day.'  Cheers!

Also, turns out I really love adding the word "tail" to the end of cocktail recipe names.  So get used to that.  It's sticking around.

My birthday party continues!  There is no birthday party with out a cocktail.  At least at my house.  A cocktail makes the whole night sing.  My signature birthday cake is a Black Forest Cake and I was dying to figure out how to get those flavors into a cocktail.  So I did it.  

Do you know what I have always wanted?  Like for real?  A cooking show.  But I didn't want a dumb show and I didn't want it to have bad sound and be lame.  And I wanted it to have a real producer or at least someone to hold the camera.  

But I've been to NYC and met with people.  It didn't happen.  I networked in Seattle.  It didn't happen.  I paid for my own videos and they are crazy expensive.  So finally, this last month I decided I don't care anymore if it's a little lame.  And I don't care anymore if the sound isn't perfect.  And I'm ok with no producer and no one to hold the camera.  

May I present to you, episode 1.  It's not perfect.  But it's out there.  It's a start.  Maybe I'll figure out the sound for the next one.  Maybe someone will come hold the camera.  Maybe not.  

What ever the case, it's fun.  And I enjoyed it.  And I'll make more so if you hate them, you should probably stop reading this blog.  But if you don't hate it, will you let me know?  Comment below or find me on Instagram and tell me there.

MEATBALLS IN RED SAUCE

serves 4

STEP 1

Cook onion and bell pepper in a large stock pot until softened. 

STEP 2

Mix together beef, pork, panko, tomato paste, seasoning, salt until well combined.  Form into 2 inch balls using your hands or an ice cream scoop. 

STEP 3

Pour tomatoes into the pan and add the spices. Bring to boil.

STEP 4

Drop meatballs into sauce. Cover and cook 15-20 mins.  Serve with a green salad.

1 lb ground beef

1 lb ground pork

1 cup panko

2 tbs tomato paste

2 tbs Italian seasoning

1 tsp salt

48oz Crushed tomatoes

1 onion, chopped

1 red bell pepper, chopped

2 tbs Italian seasoning

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College football is nothing short of my favorite time of the year.  I've been going to Husky football games since I was an infant and I have no interest in ever stopping.  The older I get, the more I pay attention to other teams, who's playing on them, and how their season is going.  But overall, it's Huskies or die.  

A significant part of Husky football is Husky tailgating.  I realize there are schools that tailgate big - any team in the SEC comes to mind - but I guarantee we have more fun.  

We plan a tailgate with and for friends but we always end up with more people dropping in, stopping by, and having a drink.  To make sure we have food for anyone that stops by, we make loads of food and bring extra chips, dips, and peanuts so there's something for everyone.  

These tailgate sandwiches are my favorite things to make & serve.  It's so simple to make ahead of time and then transfer into an insulated bag to keep warm during the drive.  You can stuff them with literally anything!  If you have children at your tailgate, try basic pizza toppings or just cheese.  If it's all adults, add spicy peppers and loads of meats. 

These are also good when they've cooled and it's the end of the game and you're camped out at your car since the traffic is so bad and there's no reason to leave yet.   

I get that decorating for a tailgate is maybe a little "over the top." But really??  It's a party!  Let's make it fun.  Choose wipeable fabrics to cover the tables and top them with trays in your team colors.  Or, if you want to be really fun, trim an old poster to fit into a frame and have a piece of glass or plastic cut to fit into the tray.  Fun fact :: My cousin is in the poster fit into the tray above.  

Finally, don't forget your supplies.  There is nothing worse than a bottle of wine and no wine opener.  Grab a box and load it with paper napkins, wine bottle openers, salt & pepper, silverware, a sharp knife and anything else you might need that you only think of when you are already there.  

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Hooray!  Hooray!  The kids are going back to school!  I am ready for them to have something to do everyday that doesn't require me entertaining them. I have usually had help so I can do my own work projects while the kids are home.  This summer I figured the kids were old enough, had things going on, and we didn't need help.  

Wrong.

It has been a long summer of entertaining children and not exactly working.  Things really fell off.  I missed this.  I missed you.  I missed working and creating.  I cannot wait for these little people to GO BACK TO SCHOOL already.

To celebrate (it makes them feel special, not just a celebration for me) I created a healthy version of our favorite dinner featuring Portobello Burgers + Dry Zero Sugar Cola.    

All summer we have eaten more burgers than it seemed possible in one summer.  We'd go to someone's house - burgers.  We went to Chelan - burgers.  We couldn't figure out what else to eat - burgers.  No one wanted to cook inside - burgers.  

When we start going back to school, I try to make things a little healthier.  My family isn't a huge 'mushroom family' because Mr. Hedin and I aren't the biggest mushroom eaters.  But I am trying harder to make sure my children have eaten everything.  Portobello mushroom caps are a great start.  They have a meaty flavor and texture that is simple for "newbies" to get into.  I layered mine with guacamole + Swiss cheese which also helps for people who haven't had much exposure to mushrooms.  

Portobello Burger

serves 4

STEP 1

Marinade the mushrooms in white wine, balsamic, oil, and garlic.  Let rest 10-15 minutes.  (15-20 mins)

STEP 2

Grill the mushrooms on either a hot barbecue or a grill pan.  Continue to baste with remaining marinade. Toast the buns while you’re at it.  5-6 mins

STEP 3

Top each mushroom with a piece of cheese and let melt.  

STEP 4

Add tomato slices, guacamole, and lettuce.  Serve hot. 

4 large portobello mushroom caps

½ cup white wine

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, grated

4 leaves iceberg lettuce

4 slices Swiss Cheese

½ cup guacamole

1 beefsteak tomato, sliced

4 brioche buns

Is anything more natural than a burger and a cola? But if you're making changes to your burger - why not make your cola a little healthier too?  DRY - my very favorite soda company in the whole wide world - has come out with new colas!  I paired my burger with the basic DRY Zero Sugar cola and it was perfect.  Not only do the new Dry Zero Sugar Colas not have sugar, but they are organic.  It's also not shabby with a little whiskey...

How are you celebrating the kids going back to school?  A little mothers brunch?  Cocktails at noon?  Let me know! 

Sponsored by DRY Soda

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House of Turquoise  |   Sarah Sherman Samuel   |   Amber Interiors

The grossest thing about our original house was that our children's bathroom was also the guest bathroom.  While I know that works for many people, it did not work for me.  The bathroom constantly had toothpaste in the sink, toilet paper shreds on the floor, and pee on the toilet seat.  Before people would go in there I would rush ahead of them and at least wipe everything down with a clorox wipe. I was grossed out.

So with the new house I knew I wanted a guest bath that was exclusively that.  A room for guests to use that my children (particularly the boys) would not use.  Since it's a unique space I have also played around with the idea of a bold wallpaper or something else fun on the walls.  Mr. Hedin hates the idea of wallpaper pretty much anywhere.  I think there's some post traumatic stress from removing early '90's wall paper in a past house.  

floor plans by David Coleman

The architect has called out tiled walls which will look so cool and Mr. Hedin will agree to tile way faster than wallpaper.  Go figure.  I found a beige-y brown color that I love - it has a hint of green in it too - to use for the tile on the walls.  It's such a pretty color with the brass accents that I ADORE. 

There's a chance I'll still put a little wall paper on the wall that isn't covered in tile...  but don't tell Mr. Hedin. 

The old "guest bath" had loads of problems.  

1. It was also the children's bathroom which could be gross at times.  

2. The old space was pink + green yet had been renovated at some point with a cheap vanity.  The old toilet was still there and was an off color yellow.  When we put a new toilet seat on it, the whole thing looked even worse.

BEFORE

This bathroom is becoming the new powder bath

This is the original "guest bath"

The new guest bath will be where the master bath used to be and we're turning the original bath that the kids use into a jack-and-jill with no access from the hall.  This will eliminate (hopefully) my need to run ahead of people and clean before they go to the bathroom.  The new space will create a spot for guests and will be so much nicer than the original bathrooms.  

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For years now people have asked if I teach cooking classes.  And for years I said no.  I wasn't sure if that was "my path."  Then I met with a mentor figure earlier this spring and she said "Why not teach a class?"  I couldn't answer her.  I mean, "Why not?" 

So I tried one.  It was mostly full of girlfriends and it was a blast.  It was so fun to cook together, fun to eat together, fun to hang out together.  I loved every minute of it.  So we're back with more! 

We'll meet in the kitchen for a quick drink, a small appetizer and some chatting before we delve into cooking.  Together we'll all cook the dinner.  You can be as involved or as 'side lined' as you'd like - we'll all pitch in to get dinner on the table.  Then we'll take dinner into the fire engine bay and eat dinner together with a bottle (or two!) of wine.  

Space is super limited so sign up fast!  Can't wait to see you there.  

End of Summer Cooking   |   September 20th   6-9pm

Fall Soups   |   October 18th  6-9pm

Simple Thanksgiving   |   November 15th  6-9pm

When I tell most people that we love to road trip, they give me a quizzical look and ask about food.  It took me a little while to realize that most people equate a road trip with diners and drive thru food.  I don't.  I see a road trip as a chance to stop at road side fruit stands, eggs at tiny little home stands, farmer's markets, and buy fish from actual fishermen.  

The trick is to plan ahead enough so you can purchase groceries if you need them.  I also like to marinade and freeze the meat before we leave the house so we have menus planned out.  If you take the meat out of the freezer in the morning, it will be ready to cook by dinner.  

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DINNER #1

Grilled Oysters & Mizithra Pasta

Oysters are prolific on the Pacific Coast.  Almost every town we stopped in had plenty of stops including an old fishing boat (!) that we bought oysters straight from the fishermen.  In the summer, oysters must be cooked in order to kill any bacteria that could be lurking in warmer waters.  In the winter (or any month containing an "r") the water is cold enough that you don't have to worry about bacteria and can eat them raw.  

Also, my kids eat oysters and enjoy them.  If yours don't, then just buy 6 for you to eat and the kids can stick to the pasta.

The best part about this dinner is that it's done in about 15 minutes because really all you have to do is boil the water.  So when you arrive to the campsite later than expected and everyone is starving, instead of immediately devouring a bag of potato chips, you can have this on the table.

12 oysters

1 lb spaghetti

2 lemons, 1 of them zested & juiced

1/4 cup grated mizithra cheese

1/4 cup chopped parsley

1 clove garlic, grated

STEP 1

Bring a pot of water to a boil and pop the oysters on the grill.  

STEP 2

In a small bowl, whisk together lemon juice, zest, garlic, and parsley.  

STEP 3

Strain the pasta when cooked and reserve some of the pasta water.  Toss the pasta with the reserved lemon juice until coated.  If the pasta seems dry, add pasta water 2 tbs at a time.  You will probably use about 1/4 cup. 

STEP 4

Toss pasta with cheese & serve with oysters.  You'll know they're done when they begin to pop open.  Serve with lemon wedges on the side.

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DINNER #2

Beer Brats & Onions

In every small town there is a meat shop that has local sausages.  I don't know why.  I have yet to fail to find a little spot to buy local sausages.  I don't know if they are as exciting to most people as they are to me, but it's so fun to seek out the locally produced goods.  Cooking these brats over the open flame with a little beer and a bunch of onions brings out the flavor of the sausages.  Serve these on a kaiser roll and a big green salad - OR even better - some sliced peaches from what ever farmer's market you found the sausages.  

4 brats or local sausages

2 onions, sliced

1 can of pale ale beer

salt & pepper

STEP 1

Place the pan over the open flame and heat for a minute.  Add the sausages and shake to brown on both sides.  You can also use tongs or a fork.  The goal is to get them slightly browned - not cooked through yet. 

STEP 2

Add onions and move them around with the tongs or a fork until lightly browned.

STEP 3

Pour in 1/2 cup of beer and cover with a lid.  Move off of the direct heat and off to the side.  This is when you are cooking the sausages all the way through.  Cook until they are done.

Serve with a kaiser roll.

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Dinner #3

Hawaiian Barbecue Packets

Anything on a kabob is a big hit in my family and this dinner is fabulous both as a kabob and as a 'packet.'  Cooking it packet style keeps the moisture in and eliminates the crispy char on the outside of the meat.  It also reduces prep time by more than half.  Not threading skewers but popping everything in foil makes for a quick prep - and a quick clean up!  

I make rice on the stove while this cooks on the grill but you can use quick rice or camping rice if a trailer stove is unavailable.  

1.5 lb pork chops, cut into cubes

1 can pineapple rings

2 bell peppers, chopped

1 red onion, chopped

2 cloves garlic, smashed

1 tbs fresh ginger, grated

1/4 cup soy sauce

STEP 1

Toss pork with soy sauce, ginger, and garlic.  Let rest.  You can do this in the morning or have it frozen ahead too.

STEP 2

Tear off 4 sheets of foil.  Fill one side of each one with pork, bell pepper, onion, and pineapple.  You can customize what goes in for picky eater - just remember to label the top with a sharpie.

STEP 3

Place packets on the edge of the fire away from direct heat, but still in the heat.  So basically, not on top of a flame but just off to the side.  Alternately, you can bake these in an oven or pop them on a traditional barbecue.  Cook in any situation about 15 minutes until pork is cooked through.  

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What do you cook while you're camping?  Want to see more of my "food from the road?" in the future?  Most of my recipes are healthy-ish and at the very least, an improvement on drive through options!  Let me know in the comments.

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HOT TIP

In the trailer, I'm a big fan of keeping everything in jars so we can refill at the bulk bins at stores we stop by.  We don't need LOADS of everything, but we do seem to need "everything."  

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