This is a re-post from April 24, 2015. I had flown to the Oregon coast for a visit to see if this is where I wanted to begin the next chapter of life. I returned back to California & sold my BMWx5 and purchased a JEEP. The adventure continues….
Hello, Welcome to Marcia’s Cottage. I’m so happy to see you today my friend. ♡ Shall we have a little tea.
Well. ..I’ve been spending some time on the Oregon coast.
This is where my husband and I hope to move. It’s a long story, and perhaps you’d enjoy reading this post http://www.marciascottagebythesea.com/2014/06/our-cottage-by-sea/to find out more. Oh, wait! I’m wondering if you are new to Marcia’s Cottage? Then you really must read this first http://www.marciascottagebythesea.com/2014/11/goodbyehello/ And, while your at it…if your on Pinterest make sure to check this out too http:www.pinterest.com/marcialren/my-cottage-by-the-sea Okay, that’s all the promoting I’m doing for today. (grin)
So, anyway, our home in California is on the market. Any chance you wanna buy it. … (grin)
And, I have been committed to taking little steps every day to make this happen.
It’s most definitely the next chapter in my life.
And, I refer to it as an “unknown” adventurous experience.
One that requires an attitude of being open to many possibilities.
Such as living in the Pacific Northwest
meeting new people
learning how to cook more coastal (not sure what I mean by that)
I’m beginning to think that moving to a different area, is sort of like experiencing a foreign country. Other than the language, many things must be learned all over again.
Where to shop,
places for entertainment
how to develop new friendships…
finding your way. Creating a new life. Finding home. The adventure of anything might happen.
There are many times where “Uncertainty” can be a blessing in disguise, because it challenges us to invest in life with meaning.
Recently, I realized that if I were absolutely certain about all things in this next chapter, I would more than likely be miserably anxious, or fearful of losing my way.
But since “anything is possible”, the miraculous is always nearby and wonders shall never, never cease.
So I’m embracing the uncertainty of this adventure with open arms. Cheers to embracing uncertainty! (eyes wide open) Happy weekending!
With picnic like weather these recipes are a perfect match. Of course since I’ve been vacationing on the coast, I substitute salmon or lobster. (grin)
SMOKED TURKEY AND GOUDA SUB SANDWICH
(makes 2-4 servings)
1 (12-ounce loaf French bread, halved horizontally
6 tablespoons mayonnaise
1 1/2 tablespoons fresh basil, chopped
1 teaspoon fresh lemon juice
1/8 teaspoon garlic powder
1 (8ounce) package sliced Gouda cheese
3/4 pound sliced deli mesquite-smoked turkey
1 (12-ounce) jar roasted red bell peppers, drained
1 to 1 1/2 cups fresh baby arugula
1. remove soft centers from each bread half, leaving 1-inch thick shell. Discard centers or reserve for another use.
2. In a small bowl stir together mayonnaise, basil, lemon juice, and garlic powder; spread onto cut sides of bread halves. Top bottom half of bread with all remaining ingredients, and cover with top half of bread, cut side down.
3. Wrap with plastic wrap, and refrigerate for up to 4 hours before serving.
SPRING PASTA SALAD WITH DILL VINAIGRETTE
1/2 (16-ounce) package orecchiette pasta
1/4 pound asparagus, trimmed, cut into 1-inch pieces and blanched
1/2 cup diced carrot
1/2 cup diced yellow bell pepper
1/2 cup Dill Vinaigrette (recipe follows)
Garnish: fresh dill
1. Cook pasta according to package directions.
2. In a large bowl, stir together asparagus, next 2 ingredients, and prepared pasta. Add Dill Vinaigrette, stirring gently to coat. Cover and refrigerate for at least 1 hour before serving. Garnish with chopped dill, if desired.
Makes about 2/3 cup
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil 3 tablespoons white wine vinegar
1/3 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon Dijon mustard
1/16 teaspoon onion powder
1. In a small bowl, whisk together all ingredients. Cover and refrigerate for 2 hours before serving or up to 3 days.