28th Birthday Recap
As you probably know, my birthday was this past Saturday, and boy, was it a good one! First of all, I had a wonderful night’s rest, which included sleeping with my bedroom window open, and woke up to the sound of birds chirping outside. It was a refreshing start to my day and made me smile. Then, I got ready for yoga and headed over to my studio. There’s nothing like a sweaty, challenging power vinyasa class to get the day going.
After yoga, I came home and made myself a wonderful breakfast. You may have seen it on Facebook, but if not, here’s what I ate:
Then, I got a surprise phone call from my 87-year old grandma and 90-year old grandpa back in Michigan. It was so touching and wonderful to hear their voices. Apparently, my dad was on the phone with them earlier in the day and asked if they wanted to call me on my cell and wish me a happy birthday. I’m so glad he offered up the idea! I love my grandparents dearly and they’ve always been a big part of my life.
Next on my agenda, a pedicure! I treated myself to a little TLC at a salon/spa down the road from us — literally just a 5-minute walk away. Lucky for me, I had a $20 off any service coupon that they sent me for Valentine’s Day, so my 50-minute pedicure only cost $20 (plus tip). Such a steal, and my toes look tons better. It was much needed.
The day continued with a drive up to Cultured Caveman for some chicken tenders. I LOVE their chicken tenders. They are crave-worthy. They’re dipped in a thin layer of coconut flour, egg white and spices, and then fried in grass-fed beef tallow. Garnished with course salt and dipped in homemade ketchup and/or aioli, they are divine. If you live in Portland and have not tried their chicken tenders and other delicious food, do it! And try some of my date/nut treats while you’re there…hehe.
Next, grocery shopping at Whole Foods.
Afterward, I hung out a home and did a itty bitty amount of homework. Then, I decided I wasn’t having any more of that on my birthday and put it away.
For my birthday dinner, we went to Cafe Nell, one of our favorite restaurants in Portland. We drank the loveliest chardonnay I have ever tasted and shared egg on horseback, minus the cheese. This is asparagus with a sunny side up egg and sage brown butter. For dinner, I had NY strip with roasted brussel sprouts. My phone pictures were really bad in here, especially the one I tried to take of my entree, so I don’t have a picture of that.
After dinner, we came home and ate some homemade butter pecan ice cream that I made earlier in the day, and watched the final episode of season 1 Downton Abbey. I had been wondering what all the hype was about this show and kept hearing people talk about it. Jesse and I finally checked it out on Netflix a couple weeks ago and loved it! I’m bummed that we have to wait for season 2 to come out on DVD before we can watch it, but oh well. That’s the nature of most everything we watch. You know what’s really funny? Up until watching this show for the first time, I thought it was called, “Downtown Abbey.” Am I the only one?
I had such a lovely birthday and feel so blessed. I’m just sad that it went by so fast. Now, it’s just a memory, but a good memory indeed.
Butter Pecan Ice Cream
- 1 14.5 oz can full-fat coconut milk (I use Natural Value brand)
- 2 pastured egg yolks
- 1 Tbsp raw honey (or more if you want it sweeter)
- 1.5 tsp pure vanilla extract
- Dash of Himalayan sea salt
- 1 cup coconut cream (I use Aroy-D brand)
- 2-3 Tbsp grass-fed butter
- 1/2 cup raw pecan pieces
- Melt the butter in a small skillet over medium heat. Add the pecans and let toast, stirring occasionally for 3-5 minutes. Set aside to cool. The pecans will continue to absorb some of the butter while cooling.
- Meanwhile, whisk egg yolks, coconut milk, honey and sea salt together in a small saucepan over medium heat. Continue to cook for a few minutes, stirring occasionally. Remove from heat and stir in the coconut cream, vanilla and pecans. Place in the fridge to cool for a couple hours.
- Once chilled, add to ice cream maker and let churn for 17-20 minutes. Serve right away or empty into a container and store in the freezer.