Category Archives: See

Cardamaro Sour in Seabrook, WA

Cardamaro-sour

 

Anthology Beach Front Vacation Rentals in Seabrook WA

After a day exploring the Pacific beaches in and around Seabrook, the cool weather and an inviting fire calls for a drink that is a bit heartier and warm. Whiskies tend to have a warming effect while amaros have an herbal bittersweet quality. Recently, while looking for something new to try, I came across an aperitif called Cardamaro that really caught my attention. Caradamaro is infused with cardoon (a relative of the artichoke) and then rested in oak barrels to finish. This liquor has some beautiful flavors: roasted nuts, subtle sweetness, fresh pine and a nice hint of artichoke. It may sound like a lot but it is wonderful just on the rocks with a twist of lemon. Once I tried it, I decided it would be a fantastic addition to a cocktail so I went with my go to: the sour. I shook it with mostly rye, some fresh lemon juice and maple. The result was absolutely delicious, just what I was looking for. Caradamro is relatively easy to find at any higher end liquor and costs about $20. I hope you’ll go out and grab a bottle and try this wonderful amaro for yourself.

Cardamaro-and-ice-bucket

INGREDIENTS

  • 2oz rye (I used rittenhouse)
  • 1 oz Cardamaro
  • 3/4 ounce fresh lemon juice (about half a medium sized lemon)
  • 1/2 oz maple syrup

DIRECTIONS

Add all of the ingredients to a shaker, fill 2/3 full with ice and shake until very cold. Strain into a rocks glass filled with ice. Enjoy!

On-the-Go Pizza Pocket Recipe

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If your house is anything like ours, when it comes to packing meals on the go we are always trying to find a balance between healthy and convenient. For our son’s school lunches we always plan on making a healthy homemade meal but, if we run short on time, we end up settling for something only semi-healthy like an easy peanut butter and jelly. One of his favorites is pizza, so we loved the idea of making him his own little personal whole wheat pizzas for lunch but the reality was that they were hard to make ahead and freeze with out them falling apart or losing a lot of the toppings and not the most convenient to pack. Then we came up with the perfect solution – the pizza pocket! Same taste as the pizza, but in an easy, hand held, very packable format. The fillings are easily customizable and can be filled with any of your favorite meats, veggies, herbs and cheeses.They are incredibly easy to freeze and you can just pop them into the oven as needed. So the next time you are packing a school lunch, a self-contained road trip meal or a beach picnic   – think pizza pockets!

pizza-pocket

INGREDIENTS

1 1lb ball of whole wheat pizza dough store bought or homemade (recipe here)

2 cups shredded mozzarella or pizza cheese blend

1 cup pepperoni or other favorite filling

1 large handful baby spinach

olive oil

salt

dough-ball

dough-balls

On a lightly floured surface roll your dough into a ball, flatten slightly and divide into 8 equal pieces. Cover with a towel and allow to rest for about 30 minutes.

dough-rolling

Remove 1 ball of dough from under the towel and roll it out into a disc about 5-6 inches. Brush lightly with olive oil and sprinkle with salt, top with cheese, pepperoni and a little spinach. Fold over so that all of the filling is inside. Using a fork crimp the edges with the tines starting on one end and finishing on the opposite end. Carefully place on a cookie sheet lined with parchment and repeat with remains ball of dough.

pizza-pocket-filling

pizza-pocket-crimping

Once you have 8 pizza pockets, place in freezer for about an hour and then once frozen enough, place them in a 1 gallon freezer bag, that way they don’t stick together. Keep in freezer for about 1 month.

When ready to cook, preheat oven to 525 ºF, remove a pizza pocket from the freezer, brush with olive oil and sprinkle with a little mozzarella. Bake in the oven for about 8 minutes. Enjoy!

pizza-pocket2

Summertime Sticky Rice Recipe

Sticky Rice Recipe

Sticky rice is one of our family’s favorite summer dinners. Although it requires a few special gadgets (luckily they are inexpensive and easy to find at your local Asian market or online) it’s simple, fun and always a hit! If you’re not familiar with sticky rice, it’s a lot like white rice but, after steaming, has a wonderfully chewy texture and sticks together and can easily be eaten with your hands. The kids always love rolling the rice into little balls that can dipped into a variety of sauces. We love simply grilling meats and veggies with a little sticky rice. Another family favorite is saving it for dessert and slicing up fresh mangos and drizzling over some sweetened coconut milk for traditional Thai mangos and sticky rice. It packs perfectly to go in little bamboo baskets so it is also a great picnic food. If sticky rice isn’t already on your list of go-to summer meals, give it a try – we know you’ll love it!

Sticky Rice Recipe

INGREDIENTS

Sticky Rice Recipe

DIRECTIONS

Sticky Rice Recipe

Soak sticky rice in enough water to cover the it for at least an hour and up to overnight. Add water about to the bottom of a pot or steamer. Place a basket or colander lined with a four sack type towel over the pot. Pour sticky rice into the the lined basket or colander, fold towel over it and cover with the lid. Over medium to high heat heat the water and bring to a boil. About 10 minutes into it, carefully grab the edge of the towel and pull out so it flips the rice over that way the part that was closet to the steam is now on top. The sticky rice takes about 20 minutes to cook, it will become translucent when it is ready. Take a small bite to  make sure it is soft and chewy. Keep covered, serve with your favorite stir fry or assorted dipping sauces, grilled meat and veggies for the perfect meal.

Sticky Rice Recipe

Frittata Recipe for Home Stays and Getaways

Vacation Breakfast at Sea Sabella in Seaide with Frittata Recipe

Vacation Breakfast at Sea Sabella in Seaide with Frittata RecipeWe know that when you’re on vacation it’s easy for breakfast to fall to the wayside. After all you can’t wait to explore and play, and we get that. This is where the frittata shines! In about 15 minutes you can enjoy a healthy and delicious breakfast. You can slice it up and take it with you for something quick or gather around the table to savor with pancakes, bacon and a fresh french press. What goes into it is up to you depending on what’s on hand or in season, but so the possibilities are truly endless. Here is our tried and true go to we recently made at Sea Sabella, so try this or modify!

Vacation Breakfast at Sea Sabella in Seaide with Frittata Recipe

Vacation Breakfast at Sea Sabella in Seaide with Frittata Recipe

INGREDIENTS

  • 5 eggs
  • 1 leek (white and pale parts only)
  • 1 handful of grape tomatoes sliced in half
  • 1 small zucchini sliced
  • 1/2 cup freshly grated cheddar
  • 3 tablespoons milk
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt

Vacation Breakfast at Sea Sabella in Seaide with Frittata Recipe

Vacation Breakfast at Sea Sabella in Seaide with Frittata RecipeDIRECTIONS

Heat 2 tablespoons of olive oil in an oven proof skillet over medium high heat. Add leeks and cook until they become aromatic about 2 minutes. Next add the sliced grape tomatoes and cook until they begin to release juices, add zucchini and sauté until softened slightly.

In a large bowl whisk eggs, milk and sea salt until frothy. Pour the egg mixture into the hot pan over the sautéed vegetables. Preheat your broiler on the highest setting. Cook on the stovetop until the edges begin to set.

Vacation Breakfast at Sea Sabella in Seaide with Frittata Recipe

Remove from heat. Sprinkle with shredded cheddar and place under the broiler until golden brown (about 5 minutes). Remove from the broiler and slice into six pieces. Enjoy!

Vacation Breakfast at Sea Sabella in Seaide with Frittata RecipeVacation Breakfast at Sea Sabella in Seaide with Frittata Recipe

Chicken and Corn Nachos

Nachos-finished3

If your family is anything like ours, vacation days are spent doing and seeing things that aren’t usually an option at home. And after being out all day at the beach in Florida or exploring the woods in Seabrook, nothing sounds better than coming home to a good, home cooked meal but most of the time, the two don’t go hand in hand.

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On days like these, we find ourselves looking for options that allow us to eat a good meal at home without spending too much time and work in the kitchen or settling for eating out because we ran out of time.

Enter nachos.

Nachos-edited

Now let me be clear that I am referring to the type with broiled cheese atop and not the yellow gooey cheese sauce. These are a lighter, fresher version with ingredients that are sure to please the whole family. Over the years these have become our go-to quick meal at home and with the addition of the fresh roasted corn they have become one of our family favorites. Pair this with our Easy Homemade Salsa and dinner is served! So this weekend don’t fret over dinner and go ahead and spend your whole day out seeing sights. Just grab a bag of chips on your way home and dinner practically serves itself!

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Ingredients

  • 1 bag of your favorite tortilla chips
  • 2 cups of shredded cheese or grate your own (our preference)
  • 1 rotisserie chicken shredded
  • 1 ear of corn shucked
  • 1 sliced avocado
  • 3 thinly sliced radishes
  • 1/2 cup chopped cilantro
  • 2 chopped green onion stalks (green part only)
  • greek or bulgarian yogurt for drizzling
  • 1 recipe of Easy Homemade Salsa

Directions

Grill the ear of corn until it has a little char on each side, allow to cool, cut kernels from the cob and set aside.

Nachos-adding-cheese

Nachos-finishedPreheat your oven to 350 ºF. Line a baking sheet with parchment paper (optional but really helps make the clean up easy) and spread out a single layer of tortilla chips. Cover evenly with cheese, and another light layer and chip and coat with more cheese. Add shredded chicken and roasted corn.  Place sheet in the oven for about 10 minutes. After ten minutes, switch to broil and carefully broil the nachos for 3-5 minutes or until cheese is bubbly and browned a bit.

Nachos-finished Nachos-finished2

Carefully remove the sheet from the oven. Garnish with avocado, radishes, cilantro and green onion. Drizzle with yogurt and serve with salsa. Enjoy!

Good as Gold Father’s Day Gift Guide

For the dad you have, the one you’re working daily to be, to the one you love, the one you miss and all the men who step up like one – you are celebrated this Father’s Day!

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Your dad is as good as gold, so here are a few of our favorite gift picks for him.

Father's Day Gift Guide from Anthology

You’re the Best Card, Heirloom A. Lange & Söhne Timepiece, Search flea and vintage shops for art, postcards and photos for dad’s office that reflect places that are a part of him, Kaminer Haislip Coffeepot, DIY World’s Best Dad Handkerchief,  Cobra Rock Boots, No One Can Fill My Father’s Shoes Shoe Horn, Wesley Knight Bespoke Glasses, Gold Scissors, Indiana Adventure Duffel, Letterpress Luggage Tags