Monday, January 27, 2014

Ham Noodle Skillet {Schinkennudeln} easy & delicious #dinner #recipe

How is everyone?  Well, this has been a true whirlwind of week - well, can you even say that.  Okay, it does sound a little strange. Let me try again - it has been a very eventful and busy week for me.  Remember I went on my little trip to NYC?!  Yup - I promise that there will be at least a couple of posts about it.  Yes, two so get ready...

It was super fun and now I have to get back in the swing of things...The weather in Portland has been unseasonably dry and sunny. It actually should feel balmy after the snow and cold on the east coast....We spent Saturday taking a long neighborhood walk with a visit to the playground and yesterday I - yes it is true - worked in the yard while the girls where scootering...So you know we needed an easy, satisfying dinner - good thing I was talking aka as texting with my sister Kati in Germany and she suggested Schinkennudeln.  Oh yes - plus everything was in the house...
Ham Noodle Skillet

  • 1 pack wide Egg Noodles 
  • 1 Tb Olive Oil
  • 1 medium onion sliced
  • 1/2 lb. Deli Ham {be sure that it is lactose free} cut into mouth size pieces
  • 1 medium tomato seeded, and sliced
  • 1/4 C Tofutti Better than Sour Cream {or other brand/sour cream)
  • 1/2 C grated Gruyere (optional)
  • 1/4 C diced Scallion
  • Salt & Pepper to taste
  1. Cook egg noodles according to directions on package.  Drain and set aside.
  2. Heat Olive Oil in large skillet and when warm
  3. Add onions and sauté until they soften
  4. Add ham and let it brown just a little bit next
  5. Add tomato.  Give everything a good stir.
  6. Add the cooked egg noodles and carefully mix  them with the onion/ham/tomato mixture
  7. Stir in Sour "Cream" and mix it underneath the noodles.  You can add more or less
  8. If using, stir Gruyere together with diced Scallions into the skillet
  9. Adjust salt and pepper to taste
Serve with a large bowl of salad - enjoy.  Dinner will be on the table in less than 30 minutes...

Sunday, January 19, 2014

Tortilla Española for a Tapas #SundaySupper

Time flies when you are having fun, right?  Is that not what we say...we are already in the middle of January. Let's not talk about that now...Welcome to a Tapas #SundaySupper - today's event is hosted by Constance a.k.a. as The Foodie Army Wife. Thank you for hosting :)

I have to admit that this event was bit of a challenge for me.  Tapas have been consumed by me before and I have been to Spain. Both are however a really - and yes I mean really, really, really - long time ago.  I am honestly not even sure if about eating Tapas when I was in Spain...yes, I know, I know but this girl was still very young.  Maybe in my early twenties, or late teens...yes, this girl is not a spring chicken anymore...Anyway we have had Tapas when we lived in Chicago but that is also over ten years ago so it was a challenge. Then I rememberedTortilla Española it made it's appearance on our dinner table a couple of times in 2013 and yes, it can be served at room temperature, or hot. It is a perfect little dish...

Let me admit to you another thing;  the Tortilla Española for #SundaySupper was not the prettiest one.  It actually did fall apart a little so before you invert the plate make sure to only loosen the corners of the Tortilla with a knife but also the bottom....that is what I did in the past.  So, please do not let the not so pretty pictures scare you away...this is one delicious, yummy dish.

Tortilla Española adapted from Food & Wine
  •  6.5 oz. Spanish Chorizo (dried) - make sure to read the label as some brands contain dairy
  •  2 lbs. yellow potatoes, scrubbed, peeled, and cut into about 1/4" slices
  •  2 medium - large onions sliced thinly
  •  6 eggs gently beaten
  •  Salt and pepper to taste
    ****** Preheat oven to 400 F ******
  1. Place an oven proof pan {I use cast iron} on the stove; heat the pan over medium heat
  2. Slice chorizo and place it in the hot pan.  The pan should not be too hot, just enough to render the fat from the chorizo.  It takes about 5 minutes or so to render the fat.  
  3. Remove the chorizo from the pan
  4.  Add the onions to the pan and sauté over medium heat stirring often for about 5-10 minutes until they begin to soften. 
  5. Add potatoes to the onions in the pan.  Cover with a lid, stirring the potato - onion mixture occasionally.  Cook until potatoes begin to soften which takes about 10 minutes or so.  
  6. Return chorizo slices to the pan and mix under the potato/onion mixture.  Add salt and pepper to taste.
  7. Pour beaten eggs over the potato mixture; after about 2 minutes (the egg mixture should start to set and brown on the bottom) move the pan to the oven.
  8. Bake for at least 20 minutes until the potatoes are very soft.
  9. Remove pan from the oven and let rest for 5 minutes or so.  To remove Tortilla from the pan, run the tip of a knife along the edges of the Tortilla, and also gently run a sharp spatula underneath the Tortilla.  Place a plate on top of the Tortilla and turn the pan over (invert)
  10. Cut the Tortialla into individual servings.

For more Tapas please visit all of the #SundaySupper contributors this week....

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane's Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D's Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu's Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin' Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy's Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni's Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor's Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay Krab Filled Avocado Tapas from from Hot Momma's Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti - A Venetian Tapas Tradition from La Bella Vita Cucina

Wine Selections to pair with Tapas
Sunday Supper Movement Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

  Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Saturday, January 18, 2014

Happy Saturday..musings

How is everyone?  Everything is good at our little house in PDX. The first couple of weeks of 2014 have already been full of excitement and you can probably tell by my lack of blogging super busy.  Yes, I know week 11 of my posts for the 12 weeks of Winter Squash is still missing.  Please do not give up on me yet.  Pretty please?!

Let me tell you about all of the excitement that has been happening.  For starters I was appointed to the State of Oregon Newborn Screening Advisory Council and have had my first meeting the second week of January.  The meeting was at the Oregon State Lab was very productive and I learned so much more about the test, the follow-up etc..  After the meeting I got to tour the actual lab where the test for the newbornscreen is conducted.  It was just me and the head of the lab for the Oregon Newbornscreening program.  Let me tell you,  for me it quite emotional to visit the lab, see the tests, etc. meet the people who work so hard every day to safe babies.  And yes, this is the lab where Alena's positive Galactosemia newbornscreen was detected.  This is what saved her life - this specific lab...Visiting the lab was really amazing.  Seeing all the cards, each being a life, each being tested.  It was truly amazing.
Mia Rose and her Daddy..

The other excitement - you may have already heard about it - is that I am going to New York City.  Yes, me - I will be going to the event celebrating 50 years of Gallo Family Vineyards Hearty Burgundy. This will be amazing - and you can follow me along on Twitter and/or Instagram plus you will meet my secret guest :). Super exciting, right?!

There is more, well this is really not extraordinary, we did went for the girls blood draw and took the tram to get to OHSU.  As you may imagine neither girl is excited to get her blood drawn, but with magic cream, the tram and my friend Larissa coming along it was fine.  Well, Alena almost passed out again after the draw but I think it is because she just works herself up so much...Strangely it does however not get easier for me.  Isn't it?! I feel so guilty when Mia Rose cries and screams because she is afraid of the needle which in the end in her words "I did not feel it at all". I also get worried with Alena working herself up so badly that she is  on the verge of passing out And yes, I know that one draw a couple of times a year is really, really not I really have to get over it.   And yes, the glass is always half full...

Thank you friends - I have not said it many times before but I am so grateful for every single one of you visiting my little blog.  Thank you - Danke!!!
Mia Rose, Alena & Larissa after the blood draw

Thursday, January 16, 2014

It’s a Party – Celebrating 50 Years of Gallo Family’s Hearty Burgundy in #NYC!

Do you remember the Moscato Orange Olive Chicken I made for #SundaySupper back in December?  It was not only a delicious dish, for a fantastic #SundaySupper event sponsored by Gallo Family Vineyards.  I was incredibly excited to take part in this special event, as Gallo Family’s Hearty Burgundy is turning 50 in 2014, and one of the participating contributors would have the opportunity to represent Sunday Supper at the birthday celebration in New York City. Pretty exciting, right?!   And you know what?  I won that trip!  Yes, I am going to Gallo’s Hearty Burgundy 50th Anniversary Party in New York City.  Oh, and it is not only me – I also get to bring a guest.  So it will be me and my guest going to New York City.  Let me just say, that I am so, so, so excited. Really -- I’m literally jumping up and down! :)


And my guest?  Well, I can't tell you about it yet, but you can follow my trip on Instagram as well as Twitter, and by following the #HBturns50 hashtag.  I promise to let you know what is going will not miss out.

While I thoroughly enjoyed Gallo Family’s Moscato and Cabernet Sauvignon over the holidays, I didn’t know as much about Hearty Burgundy, or its history.  This red iconic blend was first introduced to the U.S. market in 1964 by Ernest and Julio Gallo, the founders of Gallo Family Vineyards.  It was the favorite wine of the two brothers; originally they made this blend to commemorate the food, wine and conversation they enjoyed in Italy with their families.  The foods were full of flavor with lots of pasta, delicious red sauces, and spicy meats – so it was important for the wine to stand up to those dishes with big, generous flavors.  Thus, Hearty Burgundy was born. With the launch of this wine, Ernest and Julio Gallo were successful in bringing affordable, great tasting wine to America's dinner tables – an incredible first within the wine industry.

In celebration of this truly great wine, Gallo Family Vineyards has produced a limited edition bottle that pays homage to the original flavor profile that in the 1960's and 70's.  Take a look how beautiful the Golden Anniversary bottle of Hearty Burgundy is...featuring a special gold label, and bearing the 50th anniversary seal.

This limited anniversary edition 1.5L  bottle will be available in February in most stores for about $9. If you'd like to try the Golden Anniversary Hearty Burgundy you can find a retailer near you using Gallo Family’s Where to Buy Tool.

Sunday Supper Movement

Disclaimer: Compensation was provided Gallo Family Vineyards for my trip to NYC and Hearty Burgundy’s 50th celebration.

Tuesday, January 14, 2014

Undeclared MILK in Five Kinnikinnick Foods Products #Recall #Allergy #Alert #Galactosemia

Recalls, Market Withdrawals, & Safety Alerts Allergy Alert - Undeclared Milk in Five Kinnikinnick Foods Products

Sunday, January 12, 2014

Celebration Strawberry Crepes for #SundaySupper

Sunday Supper Movement Did you know that it's a #SundaySupper celebration today?  It is a big day as the #SundaySupper movement turns two years old and we are having a big party.

The #SundaySupper movement was founded and started by Isabel a.k.a. Family Foodie.  The first event was on It all started on January 8th, 2012 with a Progressive Virtual Dinner  - take a look and see how the #SundaySupper movement has grown. Our host for the big Party today is no other than the amazing Liz who is also known as That Skinny Chick Can Bake.   Thank you so much for hosting!

I first met Isabel on Twitter and for a long time was watching from the sidelines as I was making #SundaySupper at my house.  Then we engaged a little bit on Twitter, and first I made Isabel's {s}mashed potatoes, then her carrot cake; I finally got over myself  and joined the first #SundaySupper even on September 2nd, 2012 with Vegan Caprese Salad.  Through this group I have made amazing friends, learned so much more than I have thought possible about cooking, expanded our culinary horizon, and have become a better cook, writer, blogger.  So I want to say thank you, Isabel for founding the #SundaySupper movement, your persistence, and vision.  You are just amazing!!!

Now on to the big party - I am bringing Celebration Strawberry Crepes for breakfast.  These are - as always dairy free - and delicious.  I used my favorite strawberries - yes, Hood strawberries - which picked last year and am just so thrilled that we still have some left in the freezer.  These crepes are really quite simple to make - don't let the description length be a deterrent -  they are  festive and delicious for brunch with a glass of sparkly...

Celebration Strawberry Crepes {Pancakes}
  • 1-1/4 C flour
  • 1-1/4 C Almond milk {or other milk of your choosing}
  • pinch of salt
  • 2 eggs
  • Canola Oil for baking
  1. In a bowl combine flour and salt, then
  2. while constantly stirring to avoid clumps add milk. 
  3. Add the eggs - one at a time and beat them into the batter.  The batter should be smooth without any clumps.
  4. Let batter rest for about 20 minutes
  5. Heat oil in a pan {I use a coated pan} and when hot add batter {depending on the size of your pan it is about 1/4 C} to the pan.  Move the pan so that the batter fills the entire surface of the pan. It should be a thin layer of batter. 
  6. Bake at medium heat; when the bottom side is done {it will be easy to lift the pancake} flip the pancake and bake the second side.  When the second side is done, remove the pancake from the pan, set aside on a plate and cover to keep them warm.
  7. Repeat step 5 - 6 until all of the batter has been used up
Strawberry Filling
  •  3 C frozen whole strawberries
  •  2 Tablespoons sugar
  •  1 Tablespoon lemon juice
  •  4 Tablespoons water
  1. Place the frozen strawberries, sugar, lemon juice and water in a pan.  Cover
  2. Heat gently while keeping the lid on.
  3. Remove from heat when strawberries are warm.
  4. Adjust sugar to taste
  • Baked Pancakes {crepes}
  • Strawberry Filling
  • Powdered Sugar {optional}
  1. Lay pancake {crepes} flat and scoop strawberries into the middle.  Roll the pancake up and place on serving platter.
  2. Repeat until all are filled
  3. Drizzle with
    some strawberry syrup and drizzle with powdered sugar
  4. Serve additional strawberry syrup on the side

Are you ready to join the party...take a look at this amazing spread
Brilliant Breads and Breakfast Fare: Amazing Appetizers and Cocktails: Spectacular Soups and Salads: Enticing Entrees: Decadent Desserts: Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement. Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Tuesday, January 7, 2014

Delicata Squash Tarte Flambe - 2 ways {#12WksWinterSquash #Dairyfree optional #Vegan}

Welcome to week number 10 - yes as in ten - of 12 weeks of winter squash; friends this is about it.  Can you believe it?  It is hard to believe - I went from a barely winter squash user to a winter squash lover.  Thank you to girlichef and Joanne for inviting, as well as hosting this great event where I expanded our culinary horizon.  Yay!!!

Today it is Tarte Flambe, actually two versions one vegetarian option and an almost traditional option but this one is made with vegan sour cream instead of the cow.  Did you know that a traditional Tarte Flambe does not have any cheese on it?  Just sour cream {for us vegan sour cream}, speck {lean bacon}, and sliced onions....It is delicious, and was a huge hit at the Not So Cheesy Kitchen; I may have caught Mia Rose in the kitchen happily chowing down two slices....
Tarte One with Bacon - Squash - Onion
Tarte Two with Squash - Onion - Sage & Gruyere

Delicata Squash Tart Flambe 

  • 3-1/3 C flour
  • 1 tsp sugar
  • 1 tsp salt
  • 2-1/4 tsp yeast
  • 1 C lukewarm water
  • 1 Tbl Olive Oil
  1. Combine flour, sugar, salt, and yeast in a large bowl.
  2. Combine lukewarm water with olive oil. 
  3. Make a well in the middle of the flour; slowly add in the lukewarm water/olive oil and mix it into the flour.
  4. Using either a kitchen machine, or your hands {I used my hands} knead until a smooth dough forms. 
  5. Cover the bowl with a dish towel and let it rise at a warm spot for at least 1 hour.
  6. When dough has risen, divide it into half  preheat oven to 450F  - leave you pizza pan, or other baking sheet in the oven
  7. Roll the dough out until it is very thin
  8. Repeat with the second piece of dough.
  • 1 C of Tofutti Vegan Sour Cream {or other sour cream of your choosing}
  • 4 oz. lean bacon, or Speck cut into small pieces
  • 1 med/large onion sliced in to fine rings
  • 12 oz. Delicata Squash thinly sliced {skin on}
  •  10 - 15 fresh sage leaves {or more}
  • 1 Tbs Olive Oil
  • 1/2 C Gruyere {optional}
  • Salt and Pepper to taste
  1. In a bowl mix sour "cream" with salt & pepper to taste
  2. Render the bacon in a pan, but be sure not to brown it
  3. Place squash, onions, as well as sage in a large bowl and pour olive oil onto it.  Toss up the veggies with the oil until everything is lightly coated {you may need a little more oil} 
  4. When oven is preheated carefully remove pizza pan {step 6 above} from the oven.  Be careful not to burn yourself.
    1. First Tarte
  5. Place the piece of rolled out dough onto the hot pan
  6. Spread 1/2 C of prepared sour "cream" onto dough; top with all of the rendered bacon/Speck, squash, onions and - if using - sage.
  7. Bake for about 25 minutes at 450 F - Remove from the oven when onions are slightly browned.  
    1. Second Tarte                 
  8. Repeat  step 5 by placing the second piece of dough onto the pizza pan.
  9. Spread the remaining sour "cream" onto dough; top with squash, onions, sage, and - if using - gruyere.
  10. Bake for about 25 minutes at 450 F. 

Saturday, January 4, 2014

Please meet Kai - #Galactosemia around the world #Germany {#Newbornscreening}

Welcome to the Galactosemia around the world kick-off post for 2014.  This is the third of - fingers crossed - many more to follow in 2014;  it is my goal for you to meet people from around the world who are living with Classic Galactosemia.  Once this disorder is diagnosed treatment must be immediately begin.  Treatment for  Classic Galactosemia is the elimination of Galactose {a long milk sugar} from the diet.  The baby must be immediately put on Soy formula, as galactose is also present in breast milk and can be deadly.  As the babies grow the elimination of Galactose from animal sources must continue. The tricky part about the diet is the many regional differences in recommendation etc. Not only treatment varies greatly, but also detection through newborn screening. Please contact me if you are interested in being featured {germanpdx (at) gmail . com}

In November Lisa from Italy was featured, in December you met Skadi from Berlin, and today please meet Kai.  Kai is three years old and lives with his Mama Stephanie, his Papa Dirk and sister Kira in North Rhine-Westphalia, Germany.

After a pregnancy with a couple of hick-ups Kai joined his big sister Kira ; the very next day Kai came down with a fever.  He was moved to the children's floor of the hospital.  Stephanie nursed Kai without any problems; he however drank very little and therefore a feeding tube was inserted.  By the third day of his life Kai had lost a lot of weight, and was jaundiced {yellow}.  The medical team became concerned decided to immediately perform the his newborn screen test and rushed.  Luckily the result  - positive for Classic Galactosemia - came back the very next day.  Kai was four days old.  His liver enzymes were very dangerously high elevated and Kai was immediately transferred to another hospital with a Pediatric Intensive Care Unit {"PICU"}.  Stephanie had to immediately stop nursing Kai and he was put on Soy formula.  Kai recovered fairly quickly and his family was able to take their new baby home when he was three weeks old.

Today, Kai is a happy and healthy three year old. The family is cared for by the metabolic team in Düsseldorf and he is allowed to eat cheeses that have a   carbohydrate level below 0.1 g.  Kai is allowed foods containing clarified butter {butter oil/Butterreinfett}, milk protein, in addition to all fruits, vegetables, beans, and legumes.

Even so Kai is only three years old he already knows safe foods from unsafe foods. The family does not only keep "safe" foods in their fridge but Kai knows exactly which pudding to grab :) .  When out he always declines food from others and waits until his parents give the "green light".  Kai does understand that he cannot eat certain things containing milk as they would make him sick!

Friday, January 3, 2014

Warming Squash - Orange Soup {#12WksWinterSquash #Vegan}

Happy Monday and welcome to week 9 of 12 Weeks of Winter Squash the great even hosted by Heather and Joanne.  It is week nine and this time I am just making it in time.  You thought I would not be able to get my act together, right?!  Yes,  I may have had a little too much fun hanging out with my kids and just enjoying a life of leisure.  No worries this slacking lifestyle comes to an end this coming Monday when school is back in session, and my office goes back on its regular work schedule.

My dish today is an easy, yet delicious soup. Packed with sweetness, yet savory with a tiny little punch from the fresh ginger.  We like thick soups, if you do not just add more liquid to it.  By the way this soup is so easy you can have it on the table in 30 minutes if you use frozen butternut squash.

Warming Squash - Orange Soup
  • 1 Tbs Canola Oil
  • 2-1/2 C of peeled winter squash 
  • 2 Tbs of fresh ginger, finely minced
  • 1 Tbs of minced garlic
  • 1 Tbs zest from an untreated orange
  • 1 tsp. ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne {or more if you like spice}
  • 1/2 C fresh squeezed OJ
  • 3/4 C water {or more if you like a thinner soup}
  • Salt
  1. Heat Canola oil in stock pot and when hot,
  2. Add ginger, garlic, coriander, cumin, and cayenne.  Stir and sauté for a couple of minutes until spices are fragrant.
  3. Add orange zest together with squash.  Mix with the spice/garlic in the pot until squash is coated then,
  4. Add OJ together with water. Stir up all the bits from the bottom of the pot.
  5. Bring to a simmer, cover and cook for about 15 - 20 minutes until the squash is soft.
  6. Using an immersion blender carefully puree the soup.  Be very careful, because the hot liquid has a tendency to splatter out of the pot onto hands.
  7. Adjust salt, and cayenne to taste.

Please share your winter squash recipe with us

Thursday, January 2, 2014

Happy 2014 - Fun at Mt. Tabor & Tryon Creek

Happy 2014!!!  Did you all have a great start into the New Year?

We have started the New Year with a couple of family walks at our favorite spots in Portland;  Mt Tabor Park and Tryon Creek. Well, I should note that three out of four people in our house love to go on walks out in nature.  Do you know who really is not that excited about going out into nature?  Can you guess who?  - Okay it is our youngest MiaRose is just not so excited about at first but in the end she likes it as well.

So here are just a few pictures from the first, and second day of 2014

MiaRose walking up Mt. Tabor

Alena at Tryon Creek


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