KC Oktoberfest Presented by KC Bier Co., Kansas City’s largest locally-owned brewery, KC Oktoberfest is a two-day festival celebrating Bavarian-style bier, food, and entertainment, October 4–5, 2019, at Crown Center. Tickets range from $8-$55 and… More
Sharing the dinner that I will be making for Quentin and I this evening to get back on track with my Monday Meals. Since today is the first day of Fall (and it actually feels like it!) I couldn’t help but go with a soup recipe.
Baked potato soup is one of my favorites and I’m excited to try out a new recipe. This one in particular is my Jessica Gavin and uses greek yogurt instead of sour cream. This adds a little bit of extra protein to the soup while still including the sour cream flavor. Enjoy!
Holding my first open house this Sunday, September 22 from 10:00 AM- noon. Come drop by for a donut before you settle in to watch Sunday afternoon football the rest of the afternoon 😉 Go Chiefs!
Listing is courtesy of Barb Hendricks with SEEK Real Estate. Details linked here.
11553 S Carbondale Street Olathe, Kansas 66061
Click here for details.
Courtesy of SEEK Real Estate.
A few images of our bare living room from the first few weeks in our new home.
Slowing grasping how I am going to mix the modern style and sharp lines with my softer, more vintage taste.
More to come…
Image credits: Colby and Jess Photography
- 4 large heirloom tomatoes
- 1 can of diced tomatoes
- 1/2 of a red onion
- 3 cloves of garlic
- 10 basil leaves
- 4 teaspoons salt
- 4 tablespoons butter
- 1/2 cup whole milk or half and half
- 1/2 cup chicken stock
- Crushed red pepper to taste
- Black pepper to taste
Preheat oven to 425 degrees. Roughly chop tomatoes and 1/2 onion and place on a baking sheet. Sprinkle with salt and pepper. Roast heirloom tomatoes on a baking sheet for 25 minutes.
Remove tomatoes and 1/2 onion and let cool for 10-15 minutes. When they have cooled, place them into a food processor with additional salt, garlic and basil. Puree.
Preheat a large stock pot to medium heat. Melt 4 tablespoons butter in bottom of pot. Add tomato/garlic/basil puree to melted butter. Stir.
Add in 1/2 cup whole milk OR half and half and 1/2 cup of chicken stock. Add red and black pepper to taste.
Top with croutons and Parmesan cheese.
Over Labor Day, we took a vacation with Quentin’s family to Portland, Oregon.
It was absolutely the perfect weekend. The weather was ideal- it only rained one time! We ate and drank our way through the city and had fun feeling like locals. We stayed in an area of town called the Pearl District and it was ideal. Great location to anything throughout the city.
We did a food tour the first day we got there. The restaurants in Portland do an amazing job of sourcing local ingredients for their menus. Some of our favorite places were Q BAR and Southpark Seafood.
We also couldn’t resist checking out a few local favorites. We had so much fun exploring the unique flavors at Voodoo Doughnut.
On our search for some amazing Thai food, we found a little hole-in-the-wall called Pok Pok.
We also had fun visiting a few local vineyards in Dundee, OR.
And a few breweries too 😉
I highly recommend visiting Washington Park. There are miles of walking trails as well as a Japanese Garden, the International Rose Test Garden, and the Portland Zoo.
Quentin and I we’re lucky enough to be able to get our engagement pictures taken on the Oregon coast. We spent the morning exploring Cannon Beach, Ecola State Park and Hug Point.
On our last day we ventured over to Multnomah Falls. The falls are located in the Columbia River Gorge which was badly damaged by wildfires in the late summer of 2017. It has been predicted that it will take over 20 years for the gorge to grow back to where it was before the fire. Luckily, Multnomah Falls wasn’t too terrible effected.