Anniversary

Today is our three year anniversary--let the good times keep coming!

Griffith Observatory

Last weekend we made our way up to the Griffith Observatory since it had just rained the night before, we knew the views would be great! The building is beautiful with its' high ceilings, marble floors and amazing views from the top. After checking out the observatory, we went on a hike on one of the many trails surrounding the observatory. The trail path was wide, steady incline and not to crowded--definitely would recommend visiting the Griffith Observatory!

Facing the observatory

Hollywood sign

Outside of the observatory

More information on the observatory can be found here.

Warmly,
Jamie

Paint

Once I own some property, I would love to spruce up the place with some paint! I stumbled upon this designer on Pinterest and I adored her straight forward way of putting different paint colors together--what is all around us! Her inspiration could be plants, a door frame, food, animals, etc.

Here are a few of my favorites:

 

More color pallets can be found here.

Warmly,
Jamie

San Luis Obispo

Thinking of San Luis Obispo, always brings a smile to my face and a few weeks ago my college friends and myself went to SLO for a fun weekend. We went the Cal Poly Wine festival, but it only lasted an hour and a half due to all the rain, but we still had a great time between the food, friends, and dancing!

Cal Poly Wine Festival being rained out:

Great friends:

Bonfire at hotel where our free happy hour was enjoyed:

Warmly,
Jamie

Pink Mousse

This pink mousse worked well as dessert with whip cream on top and it could also be served with granola in the morning! It was sweet, a little tart, and creamy. I really want to alter this recipe and make it into a chocolate mousse/pudding instead!

Pink Mousse

12 oz of silken tofu

1 1/2 cups of raspberries

1/2 cup of sugar

1 teaspoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon vanilla

Directions:

-Place all ingredients in a food processor and mix until smooth

-Taste to see if needs anything else

-Chill for two hours and serve with whip cream or granola

Enjoy!

Jamie

Springs Rolls w/ Peanut Sauce

Recently I found out that I have a few food sensitives, therefore I have been avoiding an array of ingredients including eggs, dairy, and wheat. With my love to cook, I have been trying out a lot new  recipes--some recipes have been great and some need tweaking. Don't worry I am only listing the recipes that turn out good!

These springs rolls are crispy, fresh, and surprising filling! They go great with this peanut sauce, which has become my new favorite condiment. I have served it over rice and as a dipping sauce for meat, veggies, spring rolls...

Spring Rolls with Peanut Sauce

Spring Roll

Spring roll wrappers, circle shape (found in the international section of the grocery store, Cost Plus, etc.)

Cucumbers, sliced thin

Carrots, julienned

Bean Sprouts

Butter Lettuce

Basil

Protein--tofu, chicken, or shrimp

Water

Directions:

-Place one spring roll wrapper at a time in warm water for 15 seconds

-Let wet spring roll wrapper rest for 30 seconds or until soft

-Layer lettuce and basil in the middle of wrapper, then add your desired veggies and protein on top

-Fold in the ends on the wrapper, then roll up the rest

-Serve with ponzu or peanut sauce

Peanut Sauce

1 cup of coconut milk

4 tablespoons on peanut butter

2 teaspoons sugar

3 teaspoons lemon or rice wine vinegar

1 teaspoon chili paste, like Sriracha

1 teaspoon curry powder

1 teaspoon soy sauce

Directions:

-Place all ingredients in sauce pan, stir, and bring to a simmer

-Let mixture simmer for 4 minutes, stirring periodically

-Can be served warm or cold and will keep for a week in the fridge

Enjoy!
Jamie