Some Tunes for ME!

Back to that teaser post a while ago…

The picture of the CD with Brandi Carlile, remember it? Well, I ordered her new CD because Holly and I had gone to the live recording with the Seattle Symphony at Benaroya Hall in November-I barely survived that show with an extreme case of the FLU.

But Holly and I sang our hearts out and are singing on the CD!! Okay, so is all of the other bah-gillion people in the audience to Turpentine. But I’m famous so yeah.

Not sure who else out there is a fan of Washington local Brandi Carlile, but she has an amazing voice and Holly and I got tickets to see her this Summer!!

What an awesomely bad photo. Sorry.

Not with a series of problems though. Her first show at Zoo Tunes (it is outdoor concerts at Woodland Park Zoo) sold out by the time Holly and Barb had told me to buy tickets. Seriously? Ugh.

I luckily heard on the radio that she had scheduled a SECOND show because that one had sold out so quickly. Problem was they were going on sale when I wouldn’t have access to a laptop. Again, UGH!

Luckily, my little smarty pants of a phone was able to buy them for me!!!! YES, no UGH!

I also am hoping to get my hands on some more tickets for some concerts this summer, but am really looking forward to Brandi’s show-since I can belt out all the tunes at the top of my lungs. Are there any bands or concerts you are dying to go to or got tickets to this summer??

Rock on,


{Recipes and Books}: Fruit Salsa and Cinnamon Sugar Chips

Yay! Another book club meeting and another delish recipe for the sunshine! (Which has seemed to be MIA)

We read a book written by the cousin of one of my fellow book club members A Crack in Everything by Vanessa Carlisle.

A short, fun, slightly stressful read-the main character has some issues and OCD stuff going on and also her first book! And I appreciated the health education stuff since I have a degree in Community Health. We were especially excited and honored to have the ability to use today’s technology to talk with Vanessa via Skype and actually ask the author questions!

Vanessa gave us some great responses to our sometimes ridiculous questions-How do I become a shoe model too? or Why is Bow so nice to her? and then the more normal ones like- Where did you get inspiration from for the different characters? or How did you been writing the story or why did it take place in one week? We were all smiles and giddy book nerds geeking out about the fact that we were talking to a real life published author. But we loved it! Thanks Vanessa!

By the way the FOOD was AWESOME. One of the best book clubs so far with our appetizer theme. I wanted something fruit and Spring like and I figured since you used ‘chips’ to eat the fruit salsa it could be counted as an appetizer and not a dessert!

Fruit Salsa and Cinnamon Sugar Chips from All Recipes


  • 2 kiwis, peeled and diced
  • 2 fuji apples, peeled, cored and diced
  • 8 oz raspberries
  • 16 oz strawberries, hulled and diced
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 3 tablespoons fruit preserves
  • 10 flour tortillas-taco size
  • cooking spray
  • 2 tablespoons cinnamon and sugar mixture

In a large bowl, mix kiwis, apples, raspberries, strawberries, sugar and preserves. Cover and chill for at least 15 minutes.

Preheat oven to 350 degrees. Coat tortilla with cooking spray. Cut into wedges and arrange in a single layer on a cookie sheet.  Sprinkle wedges with cinnamon and sugar and spray again with cooking spray if desired.

Bake wedges in oven for 8 to 10 minutes. Repeat with additional tortillas and allow to cool for 15 minutes. Serve with the fruit salsa!

Tips and Tricks

  • Use a pizza cutter to cut the tortilla chips
  • To peel the kiwi cut it in half and use a spoon to cut around it slowly (Otherwise you’ll get kiwi juice all over your white shirt)
  • This could also be served as a dessert/salad without the chips if you desired!


{The List, Things I Want}: Daiquiri Bar

I’ve come up with a business idea.

Daiquiri. Bar.

I love me some cool blended beverages in the South. I can’t stand the hot and humid weather for very long so a cold daiquiri always cools me down.

In Louisiana they have a business called a daiquiri bar that is genius and blows my mind why Seattle doesn’t have one. HELLO! I know it’s not hot enough all the time, but basically it’s a glorified 7-11 Slurpee magnified times 100!

So simple. Pick a cup size and pick a flavor and off you go to your tropical vacation. Brad and I had the Hurricane and his friend Wayne got the Island Shocker. And good times were had by all.

Seriously, who wants to be my business partner? This could fulfill my list #118 of starting a business…

{The List}: Crawfish Boil

Bucket List #88. Check. Check.

Back in June of 2010 I was back in Louisiana with Brad for a Gulf of Mexico trip/family reunion of sorts. Crawfish is in season and I had my first official crawfish!

There’s some shrimp in there too! I had to learn the best way to eat them and it was so much fun that this year I got to have more!!

If you remember I recently completed list #130 when I flew to Baton Rouge and for Brad’s Grandma’s birthday party we had 35 pounds of crawfish!! YES. THIRTY FIVE POUNDS.

It had been about a year since I’d had crawfish and needed a refresher on how to eat them. I found this handy how to eat boiled crawfish for all of you! (Note that I did suck the juice from ONE crawfish head. But couldn’t do it again. I’m from the NW give me a break.) And I also saw this about how to host a crawfish boil to give you an idea of what it is like if you’ve never experienced it before.

Now let’s be honest here. These guys are pretty creepy looking. But if you’ve never had crawfish it’s pretty similar to crab or lobster. Actually you just eat the tail similar to lobster, it’s just really tiny.


Brad showing me how its done. By the way he challenged me to a race in eating one crawfish. I lost.

Someone also mentioned that Seattle doesn’t have good seafood. I beg to differ! Both are great but here’s the difference.

  • In the South, the food is well seasoned, not meaning spicy, but that can also be the case. They also have really good shrimp. Like the best shrimp I’ve ever had in my life Bubba!
  • In Seattle, we rarely use a lot of seasoning but the seafood is still naturally just as good. Like a good steak, all you need is salt and pepper. Plus we have better crab and oysters. Just saying.

Feel free to disagree, but let’s all agree on the fact that seafood, even muddy buddy crawfish, is delish!

{The List}: Leaving on a Jet Plane

Bucket List #130. BOO YA!

You are never going to believe this. First of all I had never even thought to add this to my list until the opportunity came up and I was like…uh, hello. Duh. This is TOTALLY going on my list. Done and done.

Remember my teasers post? Well the Jet Setter Tee and the Mississippi River photos were all about this post.

Brad and I flew to Baton Rouge for the weekend to surprise his Grandma for her birthday…on a private plane!!!!!!!!!!!!! EEP!

But Wait, There’s More

{Recipes}: Guest Post…Kinda

I recently had to buy about a cart full of bananas for a work activity with some youth and had a few bunches leftover. I ran out of time to make banana bread myself and had no room to freeze them so I gave my Dad a bundle of really ripe bananas and a recipe I have loved to use for banana bread. So technically this is a guest post because my dad sent me photos of the banana bread he made, but since I gave him the bananas and the recipe I figure it’s worth it to share this deliciousness!

Can we also admire how cool this photo looks?! I’m so jealous of my Dad’s cooking and baking skills…and his gas range. One day I will have a beautiful stove. And a Kitchen Aid mixer.

Banana Bread with Cinnamon Crust Topping from Orangette


For bread:

  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup mashed ripe banana (about 3 medium bananas)
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup honey
  • ¼ cup water

For topping:

  • 2 Tbsp. sugar
  • 1 tsp. ground cinnamon
  • 2 ½ Tbsp. packed dark brown sugar

Preheat the oven to 350° F. Butter and flour a 9- x 5-inch loaf pan or two small loaf pans.

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Scrape the batter into the prepared pan.

In a small bowl, mix together the topping ingredients. Sprinkle them evenly over the batter.

Bake the bread until a tester inserted into its center comes out clean, about 1 hour, give or take a little. Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Cool completely before slicing.

Doesn’t even need butter or cream cheese it is that tasty!