Daily Rebecca - Page 2 of 244 - dishing up a little bit of everything.

I Scream You Scream

June 26th, 2014

Early last week we visited an ice cream shop near our beach house.  The girls loved every drop of their frozen treats and I had fun snapping a few pictures of them enjoying themselves :)

ice cream cutout 1

avery ice cream lips

ice cream cone

avery drip chin

grace side eye


grace ice cream lick


grace ice cream


avery spoonful 1

avery ice cream 1


Home Again Home Again Jiggity Jig

June 25th, 2014

We spent last week in sunny Litchfield, South Carolina, and it was wonderful.

Having Andy around all the time, spending each day at pool and beach, eating delicious food, getting dozens of hot Krispy Kreme donuts, reading book upon book and soaking up all of the warm southern weather and hospitality were just what the doctor ordered.

It’s like a little taste of heaven on earth down there.

It might even be one of my favorite places ever.

And if you know how much I love New York City, that’s really saying something :)

We talk about how we should probably branch out and vacation other places…see new towns and beaches.  But Litchfield has a piece of our hearts and we just want to go back there year after year.

I’d love for my girls to have memories upon memories of summers spent there playing on the soft sandy beaches and doing all the traditional things we do.  Eating crispy hushpuppies at Lee’s Inlet Kitchen, getting a dozen hot donuts after spending the evening at Broadway at the Beach, browsing around the Hammock shops, picking out an annual family Christmas ornament, dining at the Island Deli, walking on the boardwalk by the Lazy Gator, looking for sharks teeth along the beach, having breakfast at Eggs Up Grill.

I’m sure we’ll have plenty of time to see other places, but this is one that I want to revisit year after year for sure.

Vacation is always weird for me. It makes me want to change my whole life around.  Come home and repaint the whole house, get rid of everything and downsize, take more day adventures with the girls, spend more time exploring the pretty places in Michigan, disconnect forever from social media and quiet my life down.

It’s like being somewhere else opens my mind up to all these options that I forget exist when I’m tucked away inside my little house everyday.  It makes me feel like more is possible than I realize and the limitations I place on myself and my schedule aren’t really real.  I can’t even explain it, but I feel exhilarated by it.

I’m glad to be married to a man who can keep me grounded but who is also up for the idea of repainting the whole house ;)

We’re not repainting by the way.

On our very long car ride I thought a lot about the blog.  Trying to figure out why I don’t feel inspired to write much these days.  I still love writing, I still love cooking and I still love taking pictures.  I just don’t feel like blogging it out.

And this is SO WEIRD because I’ve been passionate about blogging for nearly a decade.  I’ve loved the creative element of it, I’ve loved the connection with other people and I’ve loved the documentation of my life.

But lately I’m all, “Who really cares? Why am I doing this? What kind of blog is this anyway? Do I want to be a food blogger?  A faith blogger?  A mommy blogger? Am I afraid of leaving it behind?  Am I afraid of moving it forward?”

I really don’t have answers to any of it.

I’m still wrestling with the shift that occurred a few weeks ago.  From feeling alive and purposeful everyday to wondering what the heck happened to all that and feeling ambivalent and frustrated instead.

I choose to believe that God has just as much purpose for me when things are feeling awesome as when they feel murky as all get out.  I know He has good plans for me and that this time and space isn’t wrong it’s just different.  I’m trying to stay open-minded and more importantly open-hearted.

I’ve been wanting to listen more than I talk to Him.  I’ve wanted to be more open and willing than stubborn and self-assured.

But boy is it uncomfortable not knowing.

This week I’ll keep thinking and praying and maybe even journaling to see if there’s anything that is stuck that needs to come out.  Writing does that for me which I love.

I’ll also replay the sweet memories of last week over and over in my mind.  It was such a sweet reprieve from the regular grind.







avery silly face


grace and me

grace with makeup

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grace running



grace in hat



grace ellen

avery jane

Greek Tacos with Grilled Fish and Tzatziki Sauce

June 6th, 2014

I’m back with a recipe!

And I have to say that as uninspired as I’ve been to cook and take pictures, this was so much fun to make and eat.

I only had time to snap a few photos with my fingers crossed before sitting down to eat, but a little editing made it work.  I love when that happens!  Thank you Picmonkey :)

These tacos are the perfect summer dinner!  Healthy, fresh, and delightfully flavorful.

If you’re not a fan of fish, you could easily substitute chicken breasts and if you’re a vegetarian I think tossing some great northern or cannellini beans with the meat marinade would be a delicious vegetarian alternative!

I was also really happy with how quickly they came together at dinner time.  I marinated the fish, prepped the veggies and whipped up the sauce in the afternoon and come dinner time it was just a little grill time and assembly and we were ready to eat.

Another thing I love about these is that you don’t really need any sides.  You’ve got protein, plenty of fresh veggies and a whole grain tortilla.  It’s a one stop shop.

Without further ado…

Greek Fish Tacos

Greek Tacos with Grilled Fish and Tzatziki Sauce
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ⅓ cup lemon juice (juice of approximately 1-1/2 lemons)
  • 2 tablespoons olive oil
  • lemon peel from lemons used to get juice
  • 5 garlic cloves, minced, divided
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 fish filets of your choice (I used tilapia) or 2 large Chicken breasts or 1 can white beans
  • 1-1/2 cups shredded red cabbage
  • ½ medium red onion, thinly sliced
  • ½ medium sweet red pepper, julienned
  • ½ cup crumbled feta cheese
  • handful pitted Greek olives
  • ¼ cup minced fresh parsley
  • 1-1/2 cups plain Greek yogurt (or sour cream)
  • ½ medium English cucumber, cut into 1-inch pieces
  • 1 teaspoon dill weed
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • 6 whole wheat tortillas, warmed or grilled
  1. In a large resealable plastic bag, combine the lemon juice, olive oil, lemon peel, 4 garlic cloves, oregano, salt and pepper. Add the fish, chicken or beans; seal bag and turn to coat. Refrigerate for 30 minutes up to 2 hours.
  2. In a large bowl, combine the cabbage, onion, red pepper, cheese, olives and parsley; set aside.
  3. Place the yogurt (or sour cream), cucumber, dill, coriander and remaining garlic and salt in a food processor or blender; cover and process until blended.
  4. Drain fish or chicken and discard marinade. (IF USING BEANS LEAVE THEM IN MARINADE - NO NEED TO COOK) Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill fish, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until fish flakes easily with a fork. Grill chicken for 5-6 minutes per side depending on size of breasts or broil for same timeframe. Let rest before slicing.
  5. Place a portion of fish (or chicken or beans) on each tortilla; top with cabbage mixture and sauce.


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