coastal alley s a l e

H E L L O

  HAPPY  WEDNESDAY  EVERYONE  

I wanted to let you know that our Next Coastal Alley S A L E {Saturday, May 4TH} is going to be a H U G E price SLASHER of a S A L E ! No joke... We're really going to almost give things away {big discounts}. I'm looking forward to this S A L E!  So mark your calendars and stop by... Bring a friend too!

book review {march}

OK lets get something out of the way first... YES, my Uncle Tom {my moms brother} wrote, St. Agnes' Stand, the book I'm about to review. I'm going to tell you the truth, the whole truth and nothing but the truth... So Help me God! My uncles knows me, I call it the way I see it! So buckle up Uncle Tom here's my review {wink}... 

Well,  I picked it to read for my March rustic rooster book because I lied to the entire family years back and said I read it. Yikes... I did not! So I figured it was time and I needed to get it over with. Well, at first I thought, Hmmm this book is a little too descriptive for me. Who cares about gun holsters, leather straps... Horses or dried crusty sunburned faces. Oh Gosh a wild west... Really!?!?  I was struggling to get into it. So I did what every truly normal person does, looked at the last page to see how many pages this book was, took out my calculator and calculated how many pages I needed to read a day to complete it in the month of March. I put the book down... Walked away for a couple of days and then just jumped in again after heavy mind guilt! Then it happened... It was truly magical. The story came to life in my mind. I was sucked in. I wanted more... I wanted every detail. I didn't want anything to stop... The book was so smooth to read.  OMG his book was getting good, really good! I was blown away by his writing skills... His attention to detail was unbelievebly amazing! I became obsessed with each and every detail and couldn't stop wanting more... How did he describe everything that well?  Truth! He takes after me... His perfect niece! lol

I want to tell you everything about this book, but I don't want to spoil it for you. Here's a teeny bit that I'll give you...  It's about a man that actually had a heart and really was very good deep down inside. He lived an extremely hard, rugged and unbelivebly tough life so everything in his world was definitely not easy! Nothing was handed to him. His ability to calmly figure it out from his gut or observation was intriguing. Makes you want to listen to your gut more often... Hmmm!!! Yes, its about the wild west... A man and his dog, Apache Indians, a group of nuns and children. I bet right now you're trying to write the story in your head... Like an old country song. Nope its not going to work this time people.  Ha Ha you really have no clue... But The description of what the Apache Indians did to their victims is insane. I kept wanting to stop with every gruesome torture they inflicted, but I couldn't stop. Its history... Its fascinating! FYI we should never erase history from school {really from anywhere}... It's so important for kids to understand the good, bad and the ugly. My heartbreaks when I hear people removing things from our books, schools, parks... etc. Why?!  That was the "past"... Not our future. We all need to learn from our pasts to improve our future. OK sorry I had to just say that... Plus, if my uncle didn't have the facts on the Wild West, Religion and Indians who would want to read his book... Definitely not me! History Rocks {keep it in schools and everywhere}! 

Sorry, back to the book... This book might be small, but its definitely packed with a punch! I have left feeling so much love in my heart and wanting to dive into my faith and especially my family. Not to mention I want to learn more about American history and soak it all up! Helping others is the key ingredient  in this book. Life isn't always about you... Yes, in the long run you are the only one who can make your life go forward, but the choices we make can ultimately map out our future. I loved how my uncle tied so much together with morals and values. Just read it and see what i'm talking about.

The funny thing is... My April Adventures is to go to a shooting range. What a coincidence that my uncles book had shooting in it {wild west style people}. I'm thrilled to go to the shooting range and learn how to load and shoot a gun! Some might not believe in that, but thats OK. Guns aren't for everyone, but I do know one thing about them, I would rather know how to shoot one, load bullets and put the safety on than not no anything at all. I just want to be knowledgeable. God forbid, but what if something was ever to happen and I need to be prepared. Just saying! I could't be more ready for my April Adventure!  

So bottom line this book was truly my favorite of all of the ones I've started and finished this year {rustic rooster book club}... Actually better than any self-help book because "I" created what "I" wanted to take form this book. As I said before, I took history, love, morals, values, faith, choices in life, and my family out of this book. By the way, I finished this book on my sons birthday at a very stinky and loud trampoline park.

So what do you think, Are you going read it? If you do... Please let me know what you think!

monday {menu}

{recipe from h e r e}

TAHINI CAESAR SALAD 

WITH...

 OLIVE OIL BREADCRUMBS

INGREDIENTS

TAHINI CAESAR DRESSING:

• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1 small garlic clove
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon plain yogurt
• 2 tablespoons grated Pecorino Romano or parmesan cheese, or a mixture, plus more for sprinkling on the salad
• 1/4 cup cold water
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cayenne pepper

SALAD

• 2 thick slices crusty sourdough bread, cut into cubes
• 3  tablespoons extra-virgin oil
• 2 or 3 heads Little Gem lettuce or hearts of romaine, washed and dried

INSTRUCTIONS

1. To make the dressing, combine all the ingredients in a blender or mini food processor until smooth. (Makes 1 cup).
2. To make the salad, heat the oven to 375 degrees.
3. Spread the bread on a baking sheet and drizzle with the olive oil. Toss until evenly coated. Bake for 20 minutes, or until the bread is brown and crisp. When cool enough to handle, roughly chop the cubes on a cutting board or in a food processor to make pea-sized crumbs (or crumble with your hands if you want stress relief).
4. Pull the green leaves off the lettuce and cut the inner core into wedges. If using romaine hearts, separate the leaves and tear into large bite-size pieces. Keep the inner core intact and cut into small wedges.
5. Put the lettuce in a bowl or serving platter and toss with about 1/3 of the dressing. Sprinkle the breadcrumbs and some grated cheese over the salad. Serve with additional dressing on the side.

happy sunday...

birthday to remember...

W O W...  My daughter is 13 now!  I'm not emotional or upset... O K yes at the fact, that I have more grey hair and need more botox to keep me looking younger than I am... Ha Ha I'm truly thrilled for her! This really is a time in her life that she can make more decisions and honestly try new and exciting things in life. I know she's growing up and changing, but this is an exciting time. I wish I had slowed down and really enjoyed growing up more. I hope I can relay that message to Taylor in a subtle way without getting her upset. Taylor does get mad, but then realizes her frustration and talks about it. Who does that!?!? Yes, Taylor does.. She is just an old gentle soul who deserves the world!  

So I decided to do something special for her once a day leading up to her BIG day. I started my little fun on a Friday. So when I picked her up from school, which was early dismissal, we went to her favorite sushi place... Then headed over to a cute bakery afterwards, called Susie Cakes in Carlsbad. No joke if you haven't been you need to stop by and try their baked goods. So decadent and divine! 

Saturday morning we woke up bright and early and headed over to Sur La Table for a cooking class {march adventure}. Seriously, we had a blast! I signed us up for the eclair class. It was 2.5 hours. Just the right amount to create and bake... Then stuff your face with the end products.  Truth it was awesome... Taylor loved it! It was a great little bonding experience as well. A must with your kids as they get older {truly at any age}. Directly after that class we rushed over to get manicures and pedicures {here}. Ahh that was pure heaven. I think the relaxation after our cooking class made everything in the world just right... Now, if I was thinking one step ahead I would have made us wear sweat pants and really let us enjoy the moment. I guess next time we can... 

Then the day finally came... The BIG 13 day, March 24th. I took her to our favorite little treat... Supercuts for a conditioning treatment {30 min. under the heater} and then a blow out. She was in heaven! Her hair turned out glorious. One thing about Taylor, she has the thickest head of her that getting all the shampoo out is a struggle. So I try my hardest to help, but I'm not always able to. So going to have them cleanse her hair and help scrub the old shampoo out is a treat for her {and me}. Well worth the money! After supercuts, we had breakfast burritos watching the ocean...Perfect! The sky was so blue... Almost like the heavens above were happy she was 13 and I was getting older. Just kidding... But the day really was amazing! After breakfast... I took her to the Carlsbad Flower Fields. They were having an Indian Holi Festival of Color... It was pretty interesting! The music was so moving and everyones spirits were high. Of course the best part was the stunning flowers. Oh My Gosh... They are beyond beautiful. I highly recommend that you go. Definitely a memory we will never forget together... Especially as a 13 year old! 

The one thing about Taylor is... She doesn't care what you do, its the fact that she's with you and included. I know, I know, I know I've said this a million times... But this girl never has anything bad to say about anyone, she loves unconditionally... Her leg could be falling off and she would still walk the 10 mile race with you. Taylor is definetly a diamond in the ruff! I love this girl! Happy 13th Birthday Taylor Michelle... Mom loves you with all my heart! I will never give up on you {ever}, you are my entire world! Happy 13th Birthday Taylor!  

monday {menu}

{recipe from... here}

Pink Grapefruit Margarita

2 oz. Tequila
2 oz. Grapefruit
1 oz. lime juice
1/2 oz. triple sec
1/2 oz. agave

Kosher salt for rim

lime wedge

garnish- grapefruit slice/lime slice

Add tequila, grapefruit juice, lime juice, triple sec and agave into a shaker with ice. Shake.

Take lime wedge and run around lip of glass. Place salt on plate and swirl the cup lip in the salt.

Add ice to glass. Strain cocktail shaker into glass. Garnish with grapefruit.

coastal alley s a l e {may}

march adventure

I'm actually still in my February adventure {painting class}... And it's going so strong! But, I'm gearing up for a small March adventure. Of course I want to go guns a blazing and sign up for anything and everything from the left to the right, but I need more time in my day plus a deeper wallet! Ha Ha Being a single mom with 2 kids who have  after school sports and a social life. I can't do it all. I need to pick and choose what I want to do for me when I get an opportunity. Right before every painting class I actually get a ping of guilt/anxiety because its 3 hours of "ME" time. I feel I need to be working, making phone calls or doing something in my office. My mind automatically says... You shouldn't be focusing on you. Well, I shifted my mind and said, you know what this makes "ME" happy... No one is going to die if I don't talk to them on a Wednesday morning, my office will still be there when I get back... And if a client can't wait then {truth} they're not the clients for me. Thank God I adore my clients and they adore me {hopefully... wink, wink}. I've noticed I'm happier when I come home from class and I enjoy working in my office and being around my kids more. Who would of thought this "ME" thing could change "ME"... 

So my March adventure is a cooking class. Nothing fancy... But definitely fun and exciting for "ME". Something creative and refreshing in my mind. So if you're doing a monthly adventure... Do it for you and no one else! If someone laughs at you for what you're doing... Smile and walk away. Because guess what, you know they wish they could do what you're doing! I guarantee it! 

What's your March adventure? 

monday {menu}

 {recipe from... h e r e}

Homemade Cronuts with Lemon Glaze

Dough Ingredients:

• 1 cup milk
• 1/3 cup water
• 1/4 cup + 1 Tablespoon sugar, divided
• 1 active yeast package
• 250 grams (~1 1/2 cup + 2 Tablespoons) all-purpose flour
• 250 grams (~1 1/2 cup + 2 Tablespoons) bread flour
• 1 Tablespoon salt

Butter Block Ingredients:

• 1 cup unsalted butter, cool to touch
• 1/2 cup all purpose flour

Glaze Ingredients:

• 1 1/4 cups powder sugar
• 2 Tablespoons milk
• 1 Tablespoon lemon juice
• Zest of 1 lemon
• 1/2 teaspoon vanilla

Instructions:

1. MAKE THE DOUGH: In a small bowl or large pyrex, combine the milk and water, and microwave until the temperature is 105-115 degrees F. Stir in 1 Tablespoon sugar. Sprinkle the yeast on top. Let sit for 5 minutes until foamy. (When the sugar and yeast react together, gas bubbles are released thus creating foam, and the mixture will smell of bread. If you do not see any reaction after 5 minutes, your yeast could be bad and you will need to start over.)
2. In a standing mixer fitted with a dough hook, combine the flours, 1/4 cup sugar, and salt. Make a well in the middle. Pour into it the yeast mixture.
3. Mix on low until it comes together into a ball (~2 minutes).
4. Increase the speed to medium and kneed for another 5 minutes. Take the butter out of the refrigerator and set aside. Check the consistency of the dough by gently poking it with your finger. The dough is ready when it does not stick to your finger. However, if the dough sticks to your finger, add more all purpose flour, 1 Tablespoon at a time, kneeding briefly after each addition. (*)
5. Tip the dough onto a lightly flour surface. Form the dough into a ball, then transfer to a large, lightly oiled bowl. Cover the bowl with plastic wrap. Refrigerate for 1 hour. As you wait, make the butter block.
6. MAKE THE BUTTER BLOCK: Clean your standing mixer bowl, and switch out the dough hook attachment for the paddle attachment. In the standing mixer on low-medium speed, beat the butter and 1/2 cup all purpose flour until smooth. Do not beat on high speed as you do not want to incorporate air into the butter.
7. Lay a large piece of plastic wrap on the counter. Lightly sprinkle with flour. Transfer the butter onto the middle of the plastic wrap. Fold over half of the plastic wrap, as if you were closing a book, creating a flat edge of butter along the fold. Use your hands to gently spread the softened butter into a 7" square. Fold over the 3 other sides to enclose the butter. Transfer to a flat surface, such as a small cutting board. Refrigerate until ready to use.
8. Transfer the dough to a lightly floured surface. Use a paper towel to gently soak up any extra oil from the dough. Roll the dough into a 10" square. Place the butter block in the middle of the square, like a diamond.
9. Cut halfway through the dough at the butter's edges. Roll out the "cut" corners 1-2 times, until long enough to cover the butter when folded.
10. Stretch and fold the dough edges over the butter, and pinch the edges together where they meet on the sides and in the middle.
11. Flip the dough over and position it so it looks like a square instead of a diamond. Using a rolling pin, firmly press down along the dough, creating wavy indentations (*). Roll into a 10"x20" rectangle, with the short end facing you. Along the way, ensure that the dough is not sticking to the surface underneath by adding a light sprinkle of flour as needed.
12. Use a dry brush to get rid of excess flour. Fold the bottom third of the dough up, brush off excess flour, then fold the top third of the dough dough, again brushing away excess flour. Pinch the sides together. Turn the dough 90 degrees so that the open edge or flap is on the right, like a book. Transfer to a small baking sheet, wrap in plastic wrap, and refrigerate for 1 hour. This was your first turn.
13. Do the second turn: remove the dough from the refrigerator, and return to your lightly floured surface. Position the dough as it was, with the flap on the right like a book ready to be opened. Roll the dough into a 10"x20" rectangle, with the short side facing you. Brush away the excess flour. Fold the bottom third up, and the top third down, brushing away the excess flour in between. Turn the dough 90 degrees, so that the flap is on the right. Return to the baking sheet, cover with plastic wrap, and return to the refrigerator for another hour.
14. Repeat the above step two more times (for a grand total of 4 turns), but for these turns, roll the dough into a 9"x16" rectangle rather than a 10"x20" rectangle.
15. After turn #4, refrigerate the dough overnight.
16. The next day: On a lightly floured surface, roll the dough into a large rectangle, with 1/2" thickness, flipping the dough throughout to get an even roll, and adding a sprinkle of flour with each flip.
17. Use a donut cookie-cutter (*) to cut out 8 donuts. (Dip the cookie-cutter in flour between each cut to prevent sticking, allowing for easy release). Gently transfer to a parchment lined baking sheet, placing 2" apart.
18. Using a 1" cookie-cutter or a piping tip, cut out donut holes from the remaining dough. (Again, dip the cookie-cutter in flour between each cut to prevent sticking). Transfer the donut holes to a second parchment paper lined baking sheet. Cover both baking sheets with plastic wrap, and refrigerate for 2-3 hours.
19. DEEP FRY: In a large saucepan, heat 2 1/2" - 3" of oil until it is 350F. (*) Using a spider whisk, gently place the donuts into the oil. Fry for ~1 1/2 minutes on each side. Only fry up to 3 donuts at a time.
20. Once done, transfer the donuts onto a cooking rack heavily lined with paper towels. Fry the remaining donuts and donut holes.
21. Once the donuts are cool enough to handle, roll the donuts in sugar, covering completely.
22. MAKE THE GLAZE: Whisk all of the ingredients together in a small bowl. Drizzle the glaze over the top of the donuts and donut holes.
23. Donuts are best the same day. Otherwise, store donuts, covered, in the refrigerator up to a few days.

happy sunday...

painting class

Well, my painting class is still going strong... And I'm loving it. I actually thought last Wednesday was my last class. Nope I have 2 more times! I can't even tell you have happy I am with myself that I signed up for this class. Its been absolutely perfect! I've realized sometimes we need to try new things and push ourselves to do something either we "t h i n k" we don't have time for or we "t h i n k" we can't do. Truth, I'm not an artist {drawer}. Yes, I'm very creative, but I can't draw to save my life. haha I know that might sound weird, but it is very very true... I've never had gracious drawing skills. I have to work on it when I'm designing. I can sketch or as I call it balloon sketching my ideas to clients. It gets the message across just perfectly and they see mu vision very well! So when I sit in this class every Wednesday I put my headphones on... Pump up the volume to a line up of motivational speech... Concentrate on what I'm doing... And enjoy the journey! Try it... I promise you you'll love it too! 

So what do you want to do this month or next? Write it down and then do it!

 Please share your journey!

family time

Sometimes, we all need to just get away and enjoy our family... Especially when its a certain someones birthday! The top dog... My mom! She chose to go up to Lake Arrowhead and have us all go skiing for her birthday. No joke we had a blast! 

We lit birthday candles in a little pink box in the lobby of the hotel. We laughed and ate cake till we were all sick and in a food coma. No fancy plates... Nothing! Now that's a birthday we all will remember forever! With the ones we love...

Being up in Lake Arrowhead brought back a lot of memories for me... As a child my brother and I would go up to Big Bear to go skiing at Snow Summit every weekend with a ski group called Blizzard. Rise and Shine every Saturday... 5:00am at the Gelsons Parking lot. No joke it was amazing until I hated getting up that early and so no more mom!  My brother on the other hand  was obsessed with Skiing. No joke obsessed! I do have to say, we really did have fun and I learned so much with that group... Sorry to report I'm not a hot dog skier, but man I sure know how to get down that mountain fast! lol

Watching my little's ski with me and my brother, was amazing! I felt a sense of peace on this trip... Weird I know, But having us all together for my moms birthday and having fun on the slops really did it for me. Kind of like an out of body experience... Like I was watching a cool adventure happen in front of me. I kept asking myself... Look how blessed I am! I have both my babies with me, with my family. I am so lucky in life! Thank you, Thank you, Thank you! We are all having fun and enjoying ourselves. No one was fighting... Encouragment was high on the list with each other. I listened to my brother help my kids and teach them things that I couldn't teach them. My brother did it in a fatherly way... They need that help and male guidance. They need to see a male figure that is kind and respectful to them. That sent chills down my spine with joy and yes I did shed a few tears as I was skiing. For the first time in a long time I relaxed and said, everything is all good and still kept saying, Thank You! Thank You! Thank You!    

Well, sometimes you just need to get away and have family time and look at the bigger picture in life... If you relax in life you can see a plan is forming and everything is all good!  I am so blessed to have the family I have. I love them with all my heart... I can't wait for the next adventure with them! I'll keep you post... Happy Tuesday! 

monday {menu}

K E T O   B R E A D S T I C K S

{recipe from... here}

• ingredients: 
• 1 1/2 cups part skim low moisture shredded mozzarella cheese
• 1 oz cream cheese
• 1/2 cup almond flour
• 3 tbsp coconut flour
• 1 large egg

toppings:

• 1/2 cup part skim low moisture shredded mozzarella cheese
• 1/3 cup shredded parmesan cheese
• 1 tsp finely chopped parsley

directions:

1. Preheat oven to 425°F.
2. Add mozzarella and cream cheese to a large microwave-safe bowl. Melt in the microwave at full power in 30-second intervals. After each 30 seconds, stir cheese until cheese is completely melted and uniform (see photo above). This should take around 1-1 1/2 minutes total. Do not try to microwave the full time at once because some of the cheese will overcook. You can also melt the cheese over the stove in a double boiler.
3. Add cheese ball to a food processor with dough blade attachment. Add in almond flour, coconut flour and egg. Pulse on high speed until the dough is uniform. The dough will be quite sticky, which is normal.
4. Allow the dough to cool slightly, which will also make it less sticky and easier to work with. Roll the dough out between two sheets of parchment paper until 1/4 inch thick. Peel top sheet of parchment paper off of dough. Move the dough (still on the bottom parchment paper) onto a baking sheet.
5. Spread 1/4 cup of mozzarella cheese over the dough, leaving a 1/2 inch perimeter. Bake for about 5-6 minutes, or until edges of the dough are golden and puffy.
6. Evenly sprinkle the surface of dough with remaining mozzarella cheese and parmesan cheese, leaving a 1/2 inch perimeter. Bake for 3-5 more minutes or until cheese is melted. Garnish with parsley before serving.

notes:

• I recommend using a food processor to make the dough because the dough is quite sticky so it's hard to mix by hand.
• Because the dough is sticky it's important to use parchment paper to roll out it as detailed in the instructions.
• This recipe calls for both almond and coconut flour because the coconut flour helps absorb the liquid and the almond flour keeps the dough from being too sweet.

happy sunday...

book # 3 {march 2019}

Book # 3... In march is {my pick}... So for March the book will be... St. Agnes' Stand, by Tom Eidson.  I bet you all are reading this name and saying... Hmmm where have I heard that name before?! OK Truth it's my Uncles Toms book {my moms brother}. I have a little confession... I have read bits and pieces of it. I was young when he wrote it... So a bazillion years later the guilt really is kicking in and I must read it to be able to sit at my uncles kitchen table ever again! lol The guilt of all the lies of saying I 100% completed the book is too hard to bare anymore. I can't even tell you how many times I got up to use the bathroom while the family discussed it. Too many to count! I'm such a bad niece! But on the flip side... I'm making amends and going to read it from start to finish! And yes I will call my Uncle after and tell him the truth.  So rustic rooster book club readers get reading! This one I need us all to discuss together right after!!!!!