Surf ‘n Turf

This week's theme was Surf and Turf. Typically we don't plan such an expensive menu, but with Father's Day and graduations happening we decided to splurge. For the "turf" Dean crafted a massive three-inch thick ribeye steak (bought locally from Loleta Meat Market). He roasted it at 275 for about an hour and a half.… Continue reading Surf ‘n Turf


We call it Friday Funday Cooking Club

I feel like I am a better parent because of our weekly potlucks. Not only because I've learned a lot from fellow parents, but also it's a chance to unwind at the end of any crazy week. Sometime you just need an evening away from the normal routine to stay sane. And, yes, we enjoy… Continue reading We call it Friday Funday Cooking Club