One Girl's Point of View
Tommy Bahamas scallop sliders in El Paseo / California  (at Tommy Bahama’s Restaurant And Bar)

Tommy Bahamas scallop sliders in El Paseo / California (at Tommy Bahama’s Restaurant And Bar)

@coachella is way better with good company - happy to experience it with this crew (at Coachella Main Stage VIP)

@coachella is way better with good company - happy to experience it with this crew (at Coachella Main Stage VIP)

@coachella day 3 from Rose Garden #VIP #Coachella  (at VIP Rose Garden at Coachella)

@coachella day 3 from Rose Garden #VIP #Coachella (at VIP Rose Garden at Coachella)

Tags: vip coachella

@coachella day 1 - time to start getting ready! #coachella #excited

@coachella day 1 - time to start getting ready! #coachella #excited

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"A lot of people worry about the "wear and tear" on furnishings. I feel its more a matter of people treating the things that surround them with respect."

- Albert Hadley, The Story of America’s Preeminent Interior Designer

"

I couldn’t agree with this statement more <3

Cherry Blossom Season in Vancouver #spring #april #blossoms #vancouver #pink #love (at Granville Loop Park)

Cherry Blossom Season in Vancouver #spring #april #blossoms #vancouver #pink #love (at Granville Loop Park)

What a beautiful #Vancouver day #Spring  (at Granville Island Public Market)

What a beautiful #Vancouver day #Spring (at Granville Island Public Market)

Beautiful day in Seattle   (at Discovery Park)

Beautiful day in Seattle (at Discovery Park)

Wonderful octopus dish tonight @foragevancouver w @vancityaustin . #datenight #vancouver #food (at forage)

We are always saying how we get stuck in our own little bubble in the city and don;t venture out to other neighborhoods as much as we should.  Tonight we decided to head to the west end for dinner and try this little gem - it didn&#8217;t disappoint.  The service was TOP KNOTCH from the moment we set foot in the door.  A definite recommendation.

Wonderful octopus dish tonight @foragevancouver w @vancityaustin . #datenight #vancouver #food (at forage)

We are always saying how we get stuck in our own little bubble in the city and don;t venture out to other neighborhoods as much as we should.  Tonight we decided to head to the west end for dinner and try this little gem - it didn’t disappoint.  The service was TOP KNOTCH from the moment we set foot in the door.  A definite recommendation.

Coffee - a morning essential. #morning #coffee #vancouver  (at The GatzWood Residence )

Coffee - a morning essential. #morning #coffee #vancouver (at The GatzWood Residence )

The Jane Echelman sculpture near the convention centre is amazing day or night.

Team photo with the Baeumler&#8217;s during the BC Home + Garden Show in February. Vancouver, BC

Team photo with the Baeumler’s during the BC Home + Garden Show in February. Vancouver, BC

recipleaseee:

 Petite Lasagnas recipe slightly adapted from Hungry Girl
(makes 12)
12 oz raw ground turkey
¼ tsp salt, divided
¼ tsp pepper
1 cup chopped onion
½ cup chopped mushrooms
14.5 oz can crushed tomatoes, or tomato sauce
2 cloves garlic, minced
3 tsp dried oregano, divided
½ tsp dried basil
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese
Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.
Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
Gently press another wonton wrapper on top of the mozzarella layer.
Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted.
Let the cups cool, remove them from the pan, and serve!

recipleaseee:

Petite Lasagnas recipe slightly adapted from Hungry Girl

(makes 12)

12 oz raw ground turkey

¼ tsp salt, divided

¼ tsp pepper

1 cup chopped onion

½ cup chopped mushrooms

14.5 oz can crushed tomatoes, or tomato sauce

2 cloves garlic, minced

3 tsp dried oregano, divided

½ tsp dried basil

1 ½ cups part skim ricotta cheese

24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)

1 1/2 cups shredded mozzarella cheese

Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the turkey, onions, mushrooms, salt, and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the turkey is cooked through. Add the garlic and stir constantly for 30 seconds.

Add the crushed tomatoes and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.

In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.

Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.

Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.

Gently press another wonton wrapper on top of the mozzarella layer.

Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.

Bake for 10 minutes, or until the cheese has melted.

Let the cups cool, remove them from the pan, and serve!

Thanks for the sun this weekend Palm Springs! Was a nice break from the rain in Vancouver. #sun #weekend

Thanks for the sun this weekend Palm Springs! Was a nice break from the rain in Vancouver. #sun #weekend

Find the Leopard in this photo.

Find the Leopard in this photo.