This past week was all about love, as John and I celebrated our 16th wedding anniversary on Friday! I can’t believe we’ve been married 16 years, but I’m so happy with the life that we’ve created together. We followed our dreams and moved out to California a week after we got married, a few years later we bought a house and we’re now having a blast raising two wonderful kids. We’re now even talking about adding a puppy to the mix this spring. I mean why not, why not make the family even bigger, you’ve got to live a little, right? Yes, there have been ups and downs, marriage and life are not always rosy, but at the end of the day, I feel blessed to have John as my partner in life and blessed at this amazing family we’ve created together. Family rocks and one of our favorite sayings is, “Ohana means family, and family means no one gets left behind.”
We celebrated our special day with Zoe, as Eli was finishing up his last day at soccer camp. We headed out to Point Reyes Station for some muffins and coffee at Bovine Bakery and then headed over to Cow Girl Creamery for some picnic fare. We were all craving the cool mist of the ocean so we headed over to Bolinas to kick back and enjoy our picnic lunch.
After lunch we walked along the beach and it truly made me appreciate where we live and why we live here. There’s just something so tranquil but yet at the same time exhilarating about the ocean. I love the smell of the saltwater, the sound of the waves and just the overall feeling of freedom I get whenever I visit the ocean. I just had to take a picture of this sign that was at the beach, only in California, right?
I also made a double batch of our favorite chocolate chip cookies for a moving party for one of my best girlfriends, Hilary.
Sadly Hilary and her family are moving 2.5 hours south of us to Carmel Valley. While I’m excited for her and this new adventure she’s starting, I’m going to miss those quick last minute get togethers and just seeing her beautiful smile out and about Marin. Here’s a photo of her and her hubby, Bryce.
You could have not picked a better night or backdrop for a party. The party was held in Yvonne’s back yard and she seriously has the BEST backyard for entertaining. The table setting was simple but elegant.
Here’s a photo Hilary, Yvonne and me, I was not going to post this pic because I’m not a fan of how I look in the photo, (I pulled my hair back to one side and thought it looked good, but now that I see the photo, I’m not too sure) but it shows the love between us girls, and as I said earlier, this post is all about love, right?
Dinner was amazing! Abel’s taco truck provided some amazing tacos for a simple dinner under the stars. Here’s a photo of John with Yvonne’s hubby Greg (the party host). I just had to fit in a photo of the amazing host! All in all, it was a wonderful night and the party was full of love, laughter and friendship. Hilary and Bryce are truly going to be missed in Marin.
So let’s get back to reality and the weekly menu. This is our last week of summer and it’s bittersweet as I’m excited for a routine, but I’m also not excited for the routine. Back to school means back to craziness and schedules in our house, and it’s been nice having this extra long no-stress summer. It’s going to be difficult for all of us to get back into a school routine, so this week I’m going to try and cook in most nights, so we can slowly get back to a sense of normal.
Sunday night dinner: Turkey burgers with cilantro-lime mayonnaise and kale slaw, Nepenthe’s garbanzo and kidney bean salad and corn on the cob. It’s been hot out, so we’re taking a break from cooking in the kitchen and hanging out on the deck and grilling. This is our last calm Sunday before Zoe starts up dance again, so we’re going to just chill out and enjoy the day.
Monday night dinner: Vegeterian Banh mi sandwiches (recipe next week) and lacinato kale salad. We tried these sandwiches last week and they were a hit, but I didn’t take any pictures except for this one below that I Instagramed, so I’m making them up again so I can take photos and therefore post the recipe for you all. I’m serving them up with my favorite salad ever, my lacinato kale salad.
Tuesday night dinner: Cilantro-lime chicken tacos with mango avocado salsa and kale and ricotta salata salad. It’s a hot week, so I’m cooking easy, grill-able (don’t know if that’s a word, but let’s go with it) and low fuss meals, and this is one of those dinners. You just marinate the chicken all day and just grill it up come dinner, and it makes for great leftovers.
Wednesday night dinner: Leftover night! Eli has a soccer game tonight so I need something quick and easy to serve up when we get home. I’m making quesadillas with the leftover chicken from last night’s tacos. I just top the quesadillas with a fresh batch of mango avocado salsa (made earlier that afternoon) and some sour cream. The kids love and devour these quesadillas. I will serve these up with some fresh cut veggies.
Thursday night dinner: We’ve had two nights of meat, so tonight it’s going to be a meatless pasta night. Spaghetti with cheesy broiled tomatoes and basil and kid friendly caesar salad. I’m making up a full batch of the caesar dressing as I will be serving the salad again tomorrow night.
Friday night dinner: Zoe has soccer practice till 7:00 on Fridays, so Eli and I are going to be dinner making buddies. We’re going to attempt to bring back our Friday pizza night, (that is if I don’t get lazy and just go out to dinner) so tonight we’re making up one of our favorite pizzas, sausage and arugula skillet pizza and we’re going to serve that up with some kid friendly caesar salad.
Stay tuned for Wednesday when I will showcase this super easy weeknight meal of parmesan crusted pork chops! When I say easy, I mean easy!