goodbyes and hellos
The 52 Lists Project Giveaway!
The book launches officially tomorrow, but today I'm giving away a copy for one lucky reader! Not sure what exactly The 52 Lists Project is all about?
The 52 Lists Project is a journal of weekly lists that will help nurture self-expression and self-development - written and art directed by Moorea Seal! Each seasonal section includes list prompts, with plenty of space to write your own lists, and challenges to help you take action and make your dreams a reality. Each section of the journal is paired with stunning photography and beautiful detailed illustrations by local Seattle photographer and designer Julia Manchik. With perfectly timed prompts that meet you where you are throughout the different seasons, this journal will open up new avenues of self-knowledge and help you celebrate, enjoy, and take ownership of your life, as each week of the year becomes more thoughtful and vibrant.
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faves from moorea seal
mushroom queso fundito
ne of my favorite gut busting appetizers at Hilltop Kitchen here in Tacoma is the Queso Fundito. It's basically melted cheese with a few toppings, and while I always feel like I've made a terrible decision about two hours later, in the moment, oh man, it's delicious. At HK you can add bacon if you want, but I decided to make this Queso dip with sautéed mushrooms instead, because mushrooms are also delicious. And also make me feel a little less terrible about the caloric intake. But only just slightly. But lest you be thinking that it's a bad idea to make this, I promise that it's super delicious, but also advise that you involve a few friends in the consumption. Because eating this on your own is definitely a bad idea, but with a few friends, it's absolutely a good idea.
Ingredients:
1 small tomato diced
1 small red pepper diced
1 small serrano pepper diced
4 oz of Kerrygold Aged Cheddar
4 oz of Dubliner with Irish Stout Cheese
2 tablespoons flour
1/2 of an onion diced
1/2 cup of lager
2 tbsp of butter
salt and pepper
1/2 avocado sliced
5 mushrooms sliced
green onion sliced
1. Mix tomato, red pepper, and serrano pepper in a bowl with salt and pepper, set aside
2. Prep the cheese blend by mixing grated cheeses in a bowl and mix in flour.
3. Saute mushroom slices with butter and salt and set aside.
4. Saute diced onion in butter until translucent on medium heat. Add lager and stir. Add cheese mix a handful at a time, stirring each time until fully melted. To get your perfect consistency, adjust the amount of flour and beer until you get it where you want it. If it's too watery add more flour, if it’s too thick, add more beer. Stir in the tomato/red pepper/serrano pepper mixture well and top with a few diced peppers, avocado slices, mushrooms and green onions sliced.
Eat bubbling hot with chips!