Lilyʻs "Deliciously Donut" 8th Birthday Sleepover [w/ Corn, Edamame & Black Bean Salad]

In our family we donʻt have birthdays.  No, weʻre more birthday week kind of people.  In a family of six I really enjoy being able to focus on one person and remember why they in particular are so special to our family unit.  Last week our oldest child turned eight.  I still canʻt believe it, I feel like Iʻm still in a little bit of shock.  Like I gave birth 8 years ago and forget everything up until today and how do I already have an eight year old? Breathe.

For Lilyʻs birthday she really wanted to have a sleepover with her best girl friends.  They had a blast playing dress-up, shrieking and running in circles and watching movies into all hours of the night.  Literally, all hours, I got the last one to sleep around 2am.  Mom life is hardcore sometimes.

The theme for her sleepover was Deliciously Donut!

Cake by Mom!  I used this awesome Wilton cake pan that can do any number or letter.

Happy Birthday to Me shirt from Childrenʻs Place via Noni of course! 

Chocolate Milk and Sprinkles for breakfast, what else could a little girl ask for?

Lilyʻs birthday "cake"! 

Happy Birthday Lily Pax!  You are loved. 

Teaching Daddy how to make a bracelet, her new favorite hobby. 

Pre-sleepover spaghetti dinner with friends!  

In addition to her birthday sleepover we had; cupcakes at the beach with friends (twice!), went to see the new Planes: Fire & Rescue movie and went to the annual Midsummerʻs Night Gleam at Fosterʻs Botanical garden.  All in all a great week to celebrate a rad little girl.

On the night we saw Planes we had dinner at a friendʻs house in Waikiki and since I had a random bunch of corn I decided to make this salad.  Super light, fresh, and fast it was great on a hot day.  I took the pictures before I added the cilantro but I really like the flavor with it included. 

Corn, Black Bean and Edamame Salad

2 ears of corn, cooked, with kernels cut off

1 can of black beans, rinsed

1 jalapeño, diced 

1 cup shelled edamame, cooked

1/4 cup cilantro leaves, chopped

For the vinaigrette:

2 limes, zest & juice

1/4 cup Apple Cider Vinegar

1/4 cup honey

1/4 cup olive oil

salt & pepper

• Combine corn, black beans, jalapeño and edamame in a large bowl.
• In a separate jar combine all ingredients for vinaigrette adding salt & pepper to taste,  mix dressing well and pour over salad ingredients. 
• Add fresh cilantro and toss to combine.
• Cover dish and refrigerate at least one hour.  

You say Aweo, I say Weo! [Basic quiche recipe]

A couple of days ago we joined a few friends for a relaxing brunch on the beach.  Aweoweo Beach Park is one of those places we love we just donʻt make it there very often.  The beach park has clean bathrooms, a dilapidated playground & of course a beautiful view!

 To say Iʻve been a bit scatterbrained lately is probably an understatement.  As I was planning this brunch with friends I had grand ideas of all the delicious things I would make. in the end I had an hour and luckily a refrigerated pie crust and some eggs.  Which means, ta da! Quiche!  Quiche is one of the first foods I learned to make without a recipe and rarely fails me.  You can add whatever you have in the fridge and get a full meal with little prep or actual cooking. 

 A beautiful view of Aweoweo Beach. this is the view from our picnic table so the beach is pretty close to where you can set -up.  My favorite thing since eating food with sand in it is just not fun for anybody, except for maybe my 20 month old that eats sand by the handful. 

 For some reasons there were tons of sea turtles out that day!  I even got to put on the snorkel mask and swim around with them and creepily watch them as they eat limu off the coral reef. 

 Overall another beautiful morning in Hawaii, all of which I am very thankful for!  

Zucchini Bacon Quiche with Goat Cheese and Fresh Basil

1/2 package bacon, any kind works

1 small-medium zucchini, diced

5 large eggs

1 pre-made pie crust, I like Immaculate Bakery

3/4 cup heavy cream, or Whole Milk

Salt & Pepper

6 leaves fresh basil 

Goat Cheese, to taste

• Cook bacon until crisp, crumble and set aside.
• Preheat oven to 375 degrees 
• Lightly saute zucchini in a little olive oil, just a few minutes, it will continue cooking in oven.
• In a pie dish, unroll pie crust and press firmly into dish so there are no air bubbles.  Crimp edge fancy if you want. 
• Sprinkle cooled bacon and zucchini on top of pie crust.
• In a medium bowl whisk together eggs, cream and salt & pepper.  Pour mixture on top of bacon and zucchini. 
• Cut basil into thin ribbons and sprinkle over egg mixture. 
• Crumble goat cheese on top of edge mixture, use as much or as little as you would like.  
• Bake quiche at 375 degrees for 45 minutes or until itʻs no longer jiggly.
• Serve warm or at room temp! 

I think a change will do you good.

At what point did my life change? How did I go from being the geeky punk girl to the Mom with four kids that enjoys a nice evening in pinning things for daughterʻs eighth donut party sleepover?  I feel like after the point of thirty itʻs kind of mandatory to have your shit together, or at least to understand your own self a little bit more.

But I donʻt even know.  Iʻm on my first "real" Summer break before school starts again in August, only real in the sense that I took two full-load semesters last year and beginning with the semester coming up I will be taking five classes a semester until I graduate.  While I thought Summer vacation would be some fantasy world full of free Starbucks and yoga on the beach- it feels almost worse then being in school.  I still canʻt catch up with the house, I still get frustrated with my kids, stress and real life are still the same I just donʻt have the excuse of homework anymore.  Ahh, where I made the mistake was believing that not going to school would reduce my anxiety level really it just adds on to my normal anxiety level which can never be lowered.  Ha.  Right.

So yeah, Iʻm working on it.  I thought that since I allegedly do have all this free time I no longer have the excuse not to blog either.  I love blogging, I just havenʻt figured out my "thing" yet.  Sounds about right.  I guess Iʻm willing to keep trying to figure it out.

I have done a lot more cooking and baking since being on break but I've been a bit lazy and weary to continue using social media to post my pictures first and then copy and paste them on to here.  Which is Iʻm sure the most rudimentary way to do that but like I said before, I really suck at anything computer related.  I just need to get back into writing and posting and etc. but for just this time instead Iʻll just give you a link for some awesome Apple Crumb muffins I made for my book club last week.  They were moist and everyone loved them even my fruit-hating son.

Enjoy and Aloha!

Glazed Apple Crumb Muffins

http://sallysbakingaddiction.com/2014/06/10/glazed-apple-crumb-muffins/