I remember by first encounter with pasta salad as a little girl and I did NOT have a good experience...it lacked flavor and tasted...hmmm, I don't know, starchy??  Not sure how to describe it but it didn't entice me to come back for more, that's for sure!  So, since then, I've shy'd away from it any time it was served.

Fast forward 30 or so years later and I had it again at a work potluck and I was in love.  One of my co-workers was a vegetarian and she brought it for everyone to enjoy.  I'm not a vegetarian by any means but I do love a good vegetarian meal every so often.  I asked her what her recipe was and she gave me a quick rundown.  So, of course, I put my own spin on it because I know my family is made up of a bunch of meat-eaters!  Also, if you have kids and they aren't big veggie fans, this dish is perfect for them to try. 

The good thing is there are no fancy ingredients to this dish (okay, maaaaybe the feta cheese) and ingredients can be picked up at your local grocery store. You may even have some items readily stocked in your kitchen. Here's what you need:

• 1 box Rotini (I use the tri-colored ones to give it more color but you can use any)
• Approximately 8-10 mini bell peppers, diced
• 1 cup marinated artichoke hearts, chopped
• 1/2 cup sliced black olives
• 1 tbsp of feta cheese
• Half a pack of sliced salami (to further slice in thin strips), equivalent to 1/2 cup
• 1/3 - 1/2 cup Italian dressing
• 1/2 cup of cilantro or basil, chopped
• Sea salt and fresh cracked pepper to taste
• Optional: olive oil

Throw your chopped/sliced/diced ingredients into the large bowl and everything should look a little something like this...

Don't forget your pasta! After cook time, turn off your stove and pour your pasta into a strainer. Let your pasta cool for a bit.

While your pasta's cooling, you can chop your cilantro or basil leaves. You can add to the salad little by little then use any remaining as a garnish.

Here’s where everything comes together! Bring out your chopped cilantro, Italian dressing, and feta. Pour your pasta into the bowl containing the chopped ingredients - add the cilantro, dressing, and feta then mix. Feta is on the salty side so, although, I said 1 tbsp, you can add to your liking or omit altogether.

I like to mix in the dressing first, then add cilantro and feta after (saving some cilantro for garnish). You can then add cracked pepper to taste. Do a taste test and if you're not satisfied, add a little sea salt or Italian dressing until you get the desired result.

When you're happy with it, throw a sheet of saran wrap onto the bowl and pop it into the fridge for about an hour or more. Sometimes I leave mine overnight and it still tastes great!

This dish is best serve chilled so no need to heat in the microwave (although I've seen my husband do it...but he's got a sensitive tummy LOL). 

Not only is this dish super simple and low maintenance, it's a winner with most.  My 9-year-old is super picky but she actually eats everything in this dish!  She's legit excited every time I make it.  I've made this dish for potlucks and it's one of the first dishes to be completely devoured.

I encourage you to try this recipe out.  You can follow this recipe exactly or make it your own by adding some interesting flavors, ingredients, etc.  Let me know what you think and share your experience - I'm curious to know!

~XOXO, Mari

One thing we've learned about eating out in Santorini?  Take your sweet time.  You'll find that your waiter/waitress won't bring you your check unless you specifically ask for it.  They want you to savor your food, enjoy the views, and connect with one another.  It's something some of us Westerners might need to learn as slowing down isn't necessarily a part of our repertoire.

Food on the island seems to be higher in quality than the Greek food we've tried in the states.  Portions are smaller so you never feel too full.  Also, water is always offered still or sparkling because you absolutely can't have water from tap (the reason being that the tap water has a high salt content on the island).  Pastas and seafood run aplenty in Santorini so take your pick!    

Below, you'll find a few of the places we dined at during our week-long trip to the island.​  

Conveniently located within the compounds of the Ambassador Hotel (where we stayed), it was where we ate daily breakfast.  Our first night in Santorini, we decided to eat here because we were still a bit tired from traveling for 15 hours - we certainly didn't feel like venturing out. 

Its current setting has a great view of Southern Santorini as well as a view of the caldera.  This establishment has the most contemporary style out of every restaurant we ate.  It had a great vibe and the wait staff was extremely attentive.      

Breakfasts always started with great views, fresh squeezed OJ, and freddocinos (iced coffees).  All meals we consumed are organic and fresh.

The following photos are dishes we ordered from Cabo Rosso and so delicious!  

One thing the restaurant offered (or maybe it was a perk of the hotel) was being able to use a hookah.  Vuong and I are what you call "social smokers" so we wanted to try it out since we've never done it before.  They offered various flavors and we chose peach.  We smoked for about an hour and it was kind of a nice way to relax.  We put away our cell phones (other than taking some of these photos), had a couple cocktails, reminisced about the past, and laughed the night away.  

It was suggested by our travel reps as well as the front desk of our hotel to visit the black beaches in the south (mainly because there are less crowds and the atmosphere is much more relaxing).  Our hotel had connections with the restaurant, Forty One. 

We were instructed to let them know we were from the Ambassador upon arrival so that we would be able to use their beach loungers and umbrellas (otherwise, there would be an additional charge). 

We ordered from the restaurant and ate a nice lunch consisting of appetizers and drinks, while enjoying the breeze and the ongoing sounds of the waves.   

We were on the beach for almost 3 hours, eating and people-watching.  Vuong waded in the ocean a bit while I caught up on my beauty and fashion magazines.  We noticed a young Asian woman going around asking guests if they wanted a foot massage (for a price).  Each massage seemed to last about 30 mins to an hour.  It looked so tempting but we had to leave by the time she came near our area.  Boo!

The food did not disappoint and tasted so fresh.  Again, portions weren't huge but just the right amount.  We were able to finish everything between the two of us..

We came by pretty late so the restaurant only had a few patrons (maybe 6 of us?) and the view of the caldera was pretty dark.  A young waitress and the owner greeted us promptly and sat us next to an open window where we could enjoy a nice breeze.  The outdoor dining area blended in with the indoor area so that there was a breezy flow.  

If I am being honest, the food was okay but the wine and service was great - I'm sure the view would have been fantastic had we gone in earlier.

As we finished our meal, we were greeted by a cat - an island stray.  We thought it belonged to the owner because it was really sweet and didn't seem feral.  We notified our waitress who seemed a little afraid so she went to get the owner.  By the way, you'll see that there are hundreds of strays on the island...I'm not sure why but it seems that everywhere you go, there they are and usually in groups.  The cat tried to climb onto our table and get our scraps but the owner removed it from the dining area.  

We were supposed to eat at another restaurant across the street and down the cliffs but we didn't make a reservation.  Plus it was so dark (despite being dimly lit) that we didn't want to risk falling down the hill.  We looked up and saw this place, not too crowded, and the place looked cozy and inviting.  People were dining outdoors, having great conversations.  We wanted to join in, too!

It was fairly easy to get a table and our waitress was very welcoming.  We did't know what to start with but we were inspired by the table next to us and ordered the same rose wine they were having to start.    

The restaurant manager chatted us up a bit and was very sweet.  She genuinely was interested in where we were from and even gave us tips on traveling in and out of the island.  She even gave us some free cake after our meal - it was a gift from her friend and she wanted to share with the patrons there that evening.  Very nice touch!

We took this cruise the day of my birthday.  We were hooked up by the front desk of our hotel the day before and were picked up at 9:30 a.m. and transferred to the docks by van pool.  The whole trip would take 5 hours so our morning pickup was perfect!  We had a choice between the standard and premium meals but only the premium was available.  However, that wasn't a hard choice - it was my birthday after all. ;-P    

During the trip, our yacht crew provided water, beer, wine, and juice.  Halfway throughout, half the crew got to grilling and cooking.  All the dishes were amazing.  The yacht, sun, open sea, good food, and drinks?  It doesn't get better than that!  The best way to spend my birthday and it was my favorite day out of the whole week!

This place was recommended to us by a friend.  He visited Santorini with his girlfriend the week or two prior to our trip and told us we had to try this place if we got a chance.  

Once we found it, there was a long line and it was packed inside despite it's minimal seating capacity.  Vuong ordered a gyro meal to share it with me.  This was the only time we ordered fast food on the island but it was worth it.  It didn't taste greasy or fatty.   

The gyro looked quite different from what we usually have in the states.  The pita around it was thinner and freshly toasted and the meat was much more tender.  Fries were served with mini forks.  Most of us here in the states eat them with our fingers but thought, why not?!  

For more on this fast food joint, visit ​www.tripadvisor.com/Restaurant_Review-g482942-d1340062-Reviews-Lucky_s_Souvlakis-Fira_Santorini_Cyclades_South_Aegean.html

Writing about our food experience in Santorini has me wanting more.  I'm hoping we visit again, but with our kids the next time around.  Our daughter, Ava, LOVES Greek food and nothing makes us more happy than seeing her scarf her food down!  LOL!  

~ XOXO, Mari

What you'll need:

• 1 Cup of Quinoa (regular or red); however, I used two cups here but found that it was too much
• 1 can of black beans
• 1 can of fire-roasted corn (although, it can be any can of corn)
• 1 cup of grape tomatoes
• Cilantro (Just use however much you want...)
• 2-4 stalks of green onion
• 1 avocado
• 1 lemon
• approximately 1 tbsp olive oil
• Sea Salt and Cracked Pepper, to taste

Gadgets you'll need:

• Strainer
• Grater
• Can opener (this is optional as it depends on the lid)
• Lemon/Lime Squeezer (this is optional)

Really, the only thing you're cooking for this recipe is the quinoa.  

​For every 1 cup of quinoa, use 2 cups of water.  In this case, I used 2 cups of quinoa but found it to be too much because, if you haven't cooked this before, the seeds expand once cooked.  I think 1 cup will do just fine.

Prep your pot and pour your water and bring to a boil.  Pour in your quinoa and cover with lid.  Follow cooking instructions on package.  Leave to cook for 20-25 mins. 

This would be a good time to start prepping the other ingredients.    See below how to prep.  

• Once you get to the last 10 minutes, check your quinoa periodically.  Once you think it's finished, "fluff" the quinoa with a fork to check for water.  Essentially, most of the water should be gone.  If not, no biggie.  Shut off the stove and the remaining water should be absorbed by the quinoa in the residual heat. 


• After a few minutes, remove the lid and leave to cool. 

Don't worry if you're not done prepping the rest of the ingredients.  Since you're waiting for the quinoa to cool, you'll have more than enough time to finish prep.

Wash the fresh veggies and chop up the following ingredients:

• Green onions
• Cilantro (include the stems)

NOTE: If you want spice, you can include 1 jalapeno but get rid of the seeds before chopping!

For the grape tomatoes, slice in half (lengthwise).  This helps keep their shape.   You can slice them smaller but they tend to go soft faster.  

For the canned products (beans and corn), drain the liquid with the strainer.  

For your lemon, zest all the skin with your grater then cut your lemon in half.

Grab your serving bowl and transfer your quinoa from the pot.  Then add your more hearty ingredients (beans and corn) on top.

Next, add the lemon zest, tomatoes, cilantro (set a little of cilantro to the side for garnishing), and green onion.  If you decided to add jalapeno, add this too.  Pour about 1 tbsp of olive oil on top, and squeeze one half of the lemon (watch the seeds!). 

​Mix all ingredients and add sea salt and pepper to desired taste.  Too much, though, can make this whole dish go south fast!

Now's the time to add the avocado.  Cut it in half (lengthwise) and remove the seed.  Then scoop out the "flesh" with a spoon.  Slice and dice.  

Add on top of the mixture and squeeze the remaining half of the lemon (again, watching for seeds).  This helps to prevent the avocado from turning brown, 

What you're left with is a beautiful, colorful salad that's healthy yet incredibly filling.  

Get your plates out and serve it up!  If you decide to chill a little further by putting the bowl into the fridge before serving, then that's totally fine!  When serving, I like to make sure that I place some of the avocado on top, then garnish with a little bit of the cilantro set aside from earlier. 

This is great just by itself.  However, if you're craving a little more protein, you can even serve with a side of shredded chicken breast or even smoked salmon.  That's how my husband likes it! 

Let me know how you like this recipe if you decide to try it.  Stay tuned for more easy recipes in the near future!

~ XOXO, Mari

This is a dish that was originated from my cousin's girlfriend.  She'd make her version at our family get-togethers and, once I tried it, it was hard to put my fork down!  I tweaked it just a little to make it my own and it's just as good!  For example, she uses Cream of Chicken while I use Cream of Mushroom.  I also add macaroni for depth.

If you're interested in making this for your friends or family, then read on!

I placed about a cup's-worth of the casserole on a plate with a side of jasmine rice (rice, optional) and placed it in front of my toughest critic...

AAANNNND - it’s AVA-APPROVED!!!

Try out this recipe and let me know how you like it. Your kids, spouse, guests - whoever you're serving it to - will have a tasty dinner and the kids, especially, will get their veggies in. I promise your kids will love broccoli after tasting this delectable, easy dish that YOU prepared!

~ XOXO, Mari

If you read about my trip to Las Vegas (las-vegas-january-2018.html), you read a bit about our experience at the Beatles' LOVE show.  The show ended sometime around 9 p.m. and, naturally, we were hungry.  We didn’t want to walk too far so we decided to find something within the casino (this show is located inside the MIRAGE). It was late and, again, it looked as though places were starting to close.

Then we stumbled upon Otoro.  Honestly, it was the ceiling that was calling out to us.  Plus, I had been craving sushi earlier in the day so this was perfect.  My husband, Vuong, was down and he'll pretty much eat anything when he's hungry.

As we were perusing the appetizer section of the menu, I felt like getting some type of vegetable and we went ahead and ordered the mushroom meatballs. 

I was expecting ground mushrooms balled up to simulate actual meatballs but once we took a bite, it definitely had meat in it (duh, I must've been too tired because I missed the "meat" part or meatballs).  Anyway, it was really good and tasted like a lighter meatball, if that makes sense.  Even though it was covered in sauce, it didn't have that heavily drenched taste you sometimes get.  The dish came with vegetable tempura as well. 

I'd say this was a light appetizer and enough to sustain you until the main course.    

Anytime we eat at Japanese restaurants, we try to get out of our comfort zone and order something that we haven't tried before.  If you've followed me or know me personally, you'd know by now I'm always down to try new food.  Vuong, on the other hand, can be a bit cautious.  I mean he started out with a very "vanilla" palate in the beginning of our relationship!  

We ordered 2 pieces of the mackeral or saba nigiri (note: nigiri is with the rice pad underneath the raw fish, sashimi is the raw fish itself so make sure you know the difference when you order).    
This particular fish has a very sea-like, fishy taste and did not win over Vuong at all.  First thing he said after popping the whole thing in his mouth, "OH MAN!!  That is different."  And, yet, he swallowed (which, I'm a bit surprised by because he looked like he was going to choke).  However, I like it because it reminds me of some of the fish I used to eat when I was a child.  So, it almost tasted like home (as in when I'd visit the Philippines).  LOL - not really a good description of my childhood but that's as close as I can get to describing what it tastes like for me.  This fish will either be a hit or miss with people.  Needless to say this was a miss for Vuong but I'm so happy he braved it.  Must be true love.  J/K ;P 

​For these next two dishes, we ended up sharing.  After Vuong's experience with the mackeral, he went back to ordering something he was familiar with...basically anything with tempura shrimp - definitely a safe option.  So he ordered the Purple Rain, located in their Specialty Roll section.  This is ones of their hand rolls consisting of shrimp tempura wrapped in rice and topped with spicy tuna (raw) and orange tobiko (fish eggs or flying fish roe, to be precise). 

This comes with 8 rolls and is a bit on the filling side.  You can find a version of this at any sushi restaurant and 8 rolls are typical.      

We also ordered smaller hand rolls - the Philadelphia Roll (contains cream cheese, avocado, and raw Scottish salmon) and the Spicy Tuna Roll (contains cucumber and, well, raw tuna).  When I mention "smaller," there are 6 rolls instead of 8 and they're generally smaller in size.  These didn't taste too different from similar rolls we'd order at other restaurants but the fish seemed fresher.    

Vuong's fave part of our evening - the dessert!  For those of us that know him personally, we know all about his deep connection with anything sugary and sweet.  Even I'd be jealous (or maybe threatened) if sugar was a person. 

When looking at the dessert menu, we wanted something that we hadn't eaten in a while and that was MOCHI.  It came with 3 assorted flavors: lychee, green tea, and raspberry.  If you haven't had mochi, it's basically flat balls of ice cream inside a doughy sweet rice covering and dusted with a bit of powdered sugar.  You can never go wrong with the mild taste of green tea.  The other two were lightly sweet and very flavorful. 

​A definite win for the both of us!    

When I mentioned that the ceilings called out to us, just check out the photos I took of the interior below.  The images depict exactly what I mean.  Many times, ceilings are neglected in a design but there was no shortage of detail here!  I loved how organic everything seemed...the flowing ceilings, the indoor tree, the natural stone look of the lights...it almost felt "cave-like."    

A photographer from Cashman Photography was going around the restaurant picking out people that might be interested in a photo op.  We were one of the first couples she approached.  Being in the middle of the restaurant, I had second thoughts.  Surprisingly, Vuong said "OK."  He is NEVER one to attract attention.  

She was then telling us how to pose - some had my hand on his arm or he had his arm around me.  The last photo, she had him give me a kiss on the cheek while I look at the camera.  That one actually turned out to be his favorite.  

Sure, people were looking at us but it was all positive vibes.  No weird or rude looks coming our way (but, really, if you think about it, who really cares because we won't be seeing them again anyway).  It was a fun night out - great show, feeling satiated (but tired) and we were ready to walk back to our suite!

To check this place out, visit www.mirage.com/en/restaurants/otoro.html?icid=GMB_Restaurants_Otoro

~ XOXO, Mari

After experiencing major turbulence on our flight from Seattle and about a half hour walking different towers and hallways trying to find our room, we were famished. 

We wanted to eat somewhere close so we went downstairs to the casino area in search of a restaurant...any restaurant.  After passing a few places that looked as though they were either closed (or on the verge of closing), we came across this cool little place called Sugarcane.  This restaurant is located in the Venetian (as it transitions from Palazzo) in the Grand Canal shopping area. 

We quickly checked the menu and came to find what looked like island-inspired or global fare.  So, in we went and the hostess was able to seat us rather quickly.

Because it was so late (almost midnight and they close at 1 a.m.), we didn't want to order a lot of food.  So we ordered shareable plates.  Portions were small but decent and they were presented artfully on simple dishware.  

I didn't take many shots of the interior because, unfortunately, I was tired and hungry and really just wanted to eat.  LOL!  I can tell you that this restaurant is nicely decorated.  The interior kind of reminds me of a Southern plantation with a tropical vibe.  Dark beams, checkered flooring, and tropical ceiling fans dressed the space.

Overall, another great experience and this place is perfect for someone to dine solo even!  The portions aren't huge (as most dishes we've found, so far, in Vegas restaurants) so one can easily drop in for a quick bite.

For more information on this place, visit sugarcanerawbargrill.com/lasvegas/

~ XOXO, Mari

If you've read my entry on our trip to Vegas in the travel section of my blog (las-vegas-january-2018.html), our plan to eat brunch at the once famed breakfast spot, Serendipity, was a fail as they've been closed down for a while now.  In its place is Gordon Ramsay's Hell's Kitchen but that wasn't going to do as it was a 2-hour wait.  So, what to do?

We ended up busting out our phones to search for nearby places to eat  Just across the way from Hell's Kitchen is Caesar's Palace Casino.  My husband, Vuong, found Ramsay's Pub & Grill just inside and, to our luck, there was an available reservation on the Open Table app in 15 minutes!!  SCORE.  So, we walked to our destination as quickly as we could as we were getting hangrier by the second.  

Arriving on the dot, the hostess sat us at a small table against a dark wall.  However, our waitress, Sara, must've noticed the look on Vuong's face so she told us she'd get us better seats and then sat us in a comfortable booth across the way.  

Sara was awesome!  Her outgoing demeanor immediately put us at ease and her recommendations on drinks and dishes throughout our meal was on point!  

For drinks, Vuong wanted something on the stronger side and I wanted something refreshing with a hint of sweetness so she suggested the following:

• HIS: "Danny Boy" - Jameson Irish Whiskey, Orange & Lemon Zest, Simple Syrup, & Aromatic Bitters.  
• HERS: "Goodbye Blue Sky" - Stoli Blueberi Vodka, Chambord Black Raspberry Liqueur, Fresh Lemon and Blackberries w/ sparkling wine

Vuong seemed to like his drink - I tried it but it was too bitter for my taste.  He then had a sip of mine and liked it as much as I did.  I'd like to think he was regretting his order. ;-P

Although Sara mentioned that their calamari appetizer was popular, we opted out of ordering appetizers to avoid being too full since we were anticipating huge portions.  

Once our dishes made their way out to us, the portions weren't too bad at all.  They weren't obnoxiously large and, again, just the right amount.   

Sara recommended one of the signature burgers but Vuong wanted something classic - so he ordered a cheeseburger (sharp cheddar cheese) with everything on it and a side of fries.  As soon as he took his first bite, he said he could taste the quality of every single ingredient in it.  Unfortunately, I wasn't able to sample a taste but I could tell by the way he was eating that he was savoring every bite.  

​A downside is that he was a bit disappointed that the burger wasn't bigger but only because it was THAT GOOD. 

Looking through the menu, I saw the words "short rib" and had a sudden craving.  This is a dish I normally wouldn't order but, again, I was in the mood to try something new.  This dish included aged potato puree, shallots (?), small carrots, and short rib jus. 

This dish was so good (Sara knew I'd love it) -  I cleaned up my plate!  It was salted to perfection and the meat was so tender that I didn't really need to use my knife.  The shallots (or what it appeared to be) didn't have that sharp onion taste at all...I was even able to eat them whole.  This dish was so palatable, I can still remember how it tastes.  

Come dessert time, Vuong and I shared because we wanted to be as good as we could be (HA HA) - we first ordered the Potted Chocolate Trifle (a concoction of milk & dark chocolate pudding, almond crumble, chocolate cake & chantilly) but Sara said it was taking too long.  Not sure what that meant but she suggested the Sticky Toffee Pudding.  All her other suggestions were a hit so we said "Why not?!"

Out came the other dessert - a sweet cream ice cream & almond brittle sauce atop a mini chocolate cake.  Needless to say, we gobbled this right up.  It wasn't too sweet and the cake was solid yet moist.  YUM.  Such a great way to end our meal!   

OH. MY. GOSH.  Now, I'm not always into REALLY manly interiors but this WORKS.  The British-inspired decor paid homage to (I'm guessing) Mr. Ramsay's hometown.  Beams, beer kegs, stylish wallpaper, industrial chandeliers were seen everywhere.  Shades of terracotta, smokey grays, and neutral greens made for a great color combo.  The masculinity and sex appeal it exuded was apparent in every corner of the restaurant.  I could totally see this style in a well-designed man cave somewhere (feeling any home reno inspiration yet?)!   

Gordon Ramsay - as ill-tempered as he is on TV - KNOWS what he's talking about when it comes to his culinary standards.  His passion comes through the dishes as far as quality, taste, and presentation.  So glad we got to visit and try this. 

I'm sure we'll be back and we truly hope Sara - if she'll still be there - is our waitress again!

To check out Mr. Ramsay's Pub & Grill restaurant, click here: www.caesars.com/caesars-palace/restaurants/gordon-ramsay-pub-and-grill#.Wna9e6inE2w

~ XOXO, Mari

Our reservation at this elegant yet sexy, French-inspired bistro was set for 6:30 p.m. and, upon arrival, we were probably 1 of 5 couples there.  Not to worry as more people started arriving about 45 minutes after we were seated (by the time we left, the place was full of patrons). 

As soon as our hostess seated us, she provided us a "fromage" (or cheese) menu which, unfortunately, we didn't order from.  Though, I did hear a few times in my life that the French know their cheeses but my husband wasn't in the mood for it.  Ahh c'est la vie!

The manager came by to quickly greet us and to tell us "Happy Anniversary" which then our waiter provided us a couple glasses of bubbly - and, might I add, was probably some of the best champagne we've tasted.  But, then again, it's not like we usually have champagne so how do we truly know (one might wonder).     

We were served a couple of fancy-looking rolls that reminded me of over-sized chubby bow-ties (I wish I took a photo but use your imagination) and a spread that looked (and tasted) delectable.  One side of the dish had soft butter sprinkled with what appeared to be pink, himalayan salt while the other side contained an olive concoction.  

Before I get to the food - I MUST talk a little about the interior...My fave color, blue, was the main color in the space.  Already I felt relaxed and at home!  Shades of smokey-grey, champagne, ebony, bone white, coffee brown, and mauve were also apparent in the color story - you may think the color combination sounds strange but the mix of the warm and cool tones worked well together.  Tile work, chic chandeliers, and paintings of naked human silhouettes were seen throughout the lounge and dining areas as well.   

This section of the menu presented more "normal" looking appetizers but - what the hell - we decided to live a little.  

We ordered the Prime Beef Tenderloin Tartare.  This dish came outfitted with truffled potato chips (which looked a bit like Ruffles), a single quail egg, and a sprinkle of sea salt off to the side.  

Before dipping the chips in the tartare, we "broke" the egg and mixed it in and then sprinkled the salt over it.  We didn't know if that was the correct way but we remembered what one waiter did to a similar dish from one of our past dinner dates in WA. 

This dish is obviously raw so, before you decide to knock it, TRY IT.  My husband used to be a bit more picky when we first got together but he's acquired some culinary tastes over the years simply by trying them.  Trust when I say this tasted AMAZING.   

There were other entrees on the menu, but we ordered the steaks because, well,  that's what they're specialty is.  We both ordered our steaks 'medium' - I always tease my husband about ordering his 'well-done' because, really, what's the point in having a steak?  All the flavor would be gone and the meat would be...dry.

Also ordered was a half bottle of pinot noir to wash everything down - this provided us 2 glasses each.        

Sides are ordered separately.  For this type of restaurant, we weren't surprised.  We ordered the Jumbo Grilled Asparagus and Mashed Potatoes (not pictured).  They weren't large portions by any means so we weren't too worried about not being able to finish anything.    

By the time we were done with our steaks (okay, he ate the rest of mine), we were too stuffed to order dessert.  We stayed about 15 minutes after our meal to talk and let the food digest a bit.  Again, our conversation ended up being mainly about our kids.  Sometimes, we're a bit rusty when it comes to talking about other things.  Do any other parents out there have the same issue?

It was about 8:30 p.m. and time to call it a night.  Once the check was paid, we set off - full and happy.  I went back up to our room to kick off my heels and relax while he wandered the casino.  A night we both could call ideal.  

Overall, we had a great experience.  The background music wasn't too loud (actually, I'm not sure if there was any music but, if there was, it must not have been up too high since we could hear each other talk); the food was great; and the decor added to the cool ambiance felt throughout our evening.  We'll definitely be back!

​When you're in Vegas, try out Morels - morelslv.com/

~XOXO, Mari

"WAIT...WHAT?!" you say???  Yeah, I know some of you are probably grossed out at the thought of this.  Spam is one of those foods you either love or hate.  And, fortunately, my whole family LOVES Spam...  

So here's some quick history on the canned meat.  Spam is a pre-cooked meat product that was introduced by Hormel back in 1937 that can be served hot or cold.  It was basically made of the unwanted meats.  This meat was 1st marketed to housewives who wanted quick and easy meals but soon gained attention from  the U.S. military.  Millions of cans were shipped out to feed our soldiers.  Since then, it's remained a staple in (some) family house holds.

I remember growing up, my family would slice the spam and fry it until lightly toasted (crispy on the outside but soft on the inside).  These slices would be served with a side of jasmine or calrose rice and ketchup.  MM MM GOOD. 

This was our favorite way to have it until we found another recipe.  I call it "Creamy Tomato Spam."  I discovered this at my cousin's house one day when her mom made it and served it to us for lunch.  It was LOVE at first taste.  And, yes, I'm going to show you how it's made....

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​Prep Time: 10-15 minutes
Cook Time: 10-12 minutes
​Ingredients needed:

• 2 tbs olive oil
• 2 cans of low-sodium SPAM
• 6 cloves of garlic
• 1 small yellow onion
• 1 can of tomato sauce or tomato bisque
• Sea Salt to taste
• ​Cracked ground black pepper to taste

Garlic...I use a LOT because I love it and use it in almost all my dishes. How to remove the skin is I will take a clove and smash it under a knife. This will loosen the peel and will be easy to remove. Then I will mince each clove the best I can:

Onions are cut in quarters, sliced lengthwise, then chopped to achieve diced pieces:

Spam - remove from the can.  Slice then chop (similar to the onion) to achieve, once again, ​ diced pieces:

Add oil into a pot and heat on high:

Add garlic and onions and stir frequently to keep garlic from burning and until onions are almost transparent. Turn down heat to Medium to further prevent garlic from burning.

Add spam and stir for about 3-5 minutes:

Add can of tomato sauce or tomato bisque:

You should have something that looks like this...

Serve with a half cup of rice and top with fresh cracked pepper and ENJOY!

Like the housewives back then, I love that this is quick and easy.  My kids love when I throw this together on the stove.  Trust me...my fellow SPAM lovers will add this to their list of fave SPAM dishes. 

​If you're willing to give this easy recipe a shot, share your pics and/or let me know what you think!

​~XOXO, Mari

Located in the Fremont area, this urban, French-inspired eatery took part in Seattle Restaurant Weekly (SRW) - an event held annually here in the city, which, we had the pleasure of joining some family for this fun night out. This year, SRW was held between 10/15 - 11/2/17.

My sister-in-law, Jean, invited us out. I'd consider her a foodie and I truly believe she has helped to expand my brother-in-law's palate (I'd like to think that I've helped with my hubby in that department, as well). ;-P

This SRW was the first for both hubs and I - we've always been so busy that we weren't able to attend previous SRWs. Being invited out to sample the fare, we were excited and felt we needed a night out away from daddy/mommy duties. So, our 3 kids stayed home; however, joining us was my husband's Aunt Anna and her 11-year-old daughter, Chloe.

Upon entering the restaurant, I immediately noticed its industrial-chic vibe (my SIL knew I'd be feelin' it)! Exposed pipes, wood beams, cement flooring and (what appeared to be) recycled floor palette walls were seen throughout the main dining space. Though, it seems like a place targeted for millennials, we saw people of all ages dining in.

A few of us began the night by ordering drinks at the bar located by the entryway.  We couldn't resist, especially when the restaurant exuded such a fresh, hip, and relaxed vibe!  Why not start the night with some fancy cocktails...

This restaurant was new for hubby and I...we were pleased to learn that this bistro was opened up by a young, Vietnamese man (who shares the same moniker as hubby) named Vuong Loc.   We even heard he was featured on the show, Iron Chef, and actually beat famed celebrity chef, Bobby Flay, in one of the show's cook-offs!  Impressive!

Our time spent would consist of 3 courses. We ended up ordering every single dish featured in their Seattle Restaurant Weekly menu and, let me tell you, it did NOT disappoint. BRAVO!

FIRST COURSE

Everything we ordered set us up for a great start - of course, we each had a bite from everyone else's plate - much to our good fortune, everything was tasty yet light. We didn't feel "heavy" like you would, for example, ordering appetizers at some big restaurant chain (hello, Red Robin)!

Dishes we wouldn't normally order (i.e. the beet salad or pumpkin soup) tasted healthy but packed with flavor...and just the right amount, too.

For our little cousin, Chloe, the restaurant was able to serve kid-friendly foods (this was separate from what was on the SRW menu):

SECOND COURSE

Each dish displayed just the right amount of food.  I ordered the vegetarian dish, which, was surprisingly filling (see 2nd photo).  However, my favorite was the steel-head trout with risotto (see 3rd photo).  What was interesting was that this fish resembled salmon as it had a coral-like color to it.  Even though it wasn't, it tasted very similar to salmon but lighter).  
​

THIRD COURSE

This was, naturally, my husband's fave course (he has a MAJOR sweet tooth).  Like the previous dishes, we didn't feel stuffed.  Each differed in levels of sweetness (the ice cream being the lightest in taste to the chocolate, which, was rich in flavor).  It was hard to choose a favorite.  Although I love chocolate, my fave was between the lavender-flavored ice cream and the rum bread pudding.  YUM.    

Overall, the food was amazing and the place had great ambiance!  $33 for a 3 course-meal was such a great price, especially for its quality and with the amount of food we got!  I'd be happy to pay more had it just been from their regular menu. 

Since we were at the tail end of this event, we weren't able to try out other participating restaurants.  We're hoping to make this event part of our "things to do as a couple" in the years moving forward. 

For our first SRW, we were pleasantly surprised and can only hope we are fortunate enough to find other comparable eateries.

- XOXO Mari 

Pomerol is located at 127 N. 36th St., Seattle, WA 98103 
Hours of operation are:
5 p.m.m - 10 p.m. Sunday - Thursday
5 p.m. to 11 p.m., Friday and Saturday