Monthly Archives

April 2018


On the Move!

April 25, 2018

Three years ago we bought our first house just a few months before we got married. We have put in so much hard work making this little house of ours a home. We remodeled the kitchen and bathroom, repainted the interior and exterior, transformed the backyard into our little urban oasis but sadly we are at the point where we just need more space! Our current house in less than 1,000 sqft and with an active one year old and large dog, it is just too small for us now.

With that said we have officially begun the house hunt(err, like 2 months ago)! Living in Portland, the real estate market is crazy and we just haven’t found quite what we are looking for yet. We want to be in this next house for much longer so we (or maybe mostly me) are being pretty picky.

We are planning to list our current home as soon as we find a new house, so we are having professional photos taken for the listing this weekend!! That way we will be ready to list it the second we need to.

Hopefully we find something we love soon!



Easy Chickpea Curry

April 4, 2018

What is up with this weather?! One day it will be 60 and sunny and the next its 48 and raining! Weather has a way of dictating the type of food I eat. When its cold I want some something that will warm me up, more comforting. While its the opposite when its hot out. With this typical Oregon weather we have been having it has me reaching for something warm and comforting but also on the lighter side. Insert this easy chickpea curry!

I am a huge fan of Indian food and chickpeas so, chickpea curry (with a side of garlic naan) seemed like the perfect fit. It’s quick and easy and seriously delicious. It is one meal that we eat on regular rotation.


  • 1 tablespoon olive oil
  • 1 large yellow onion (diced)
  • 3 garlic cloves (minced)
  • 2 tablespoons curry powder
  • 1 cinnamon stick (3 inches)
  • pinch of ground cloves
  • 2 cans (15 ounces each) chickpeas (drained)
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • salt and pepper to taste
  • chopped parsley,lemon wedges, and naan, for serving

In a sauce pan heat your oil over medium–high heat. Add in the onion and cook until softened and the edges start to brown. Then add in the garlic, curry, cinnamon stick, and cloves. Cook that up until fragrant, about 30 seconds. Next up add the chickpeas, tomato paste, salt, pepper and 2 cups vegetable broth. Bring it to a boil and then reduce to a simmer, cover and cook for about 20 minutes.
Remove the cover from the pot and increase heat a bit until the sauce is slightly reduced and thickened, about 5 minutes. Serve over rice, topped with parsley and lemon wedges with a side of naan bread and delight in the easy delicious meal!

Bonus, this keeps really well in the fridge and I think it tastes even better the next day after the flavors have had time to meld!


Hoppy Easter!

April 2, 2018

I swear every holiday is just that much more fun with a little one! We had a great Easter celebrating at home in the early morning and then headed to brunch later at my mom’s house. Seeing Luna’s little face light up when she saw her Easter basket this morning was the best. She had a blast throwing everything out of her basket and then throwing all the paper shreds everywhere… good thing shes cute!

We headed to brunch at my mom’s house around 9:30 and put Luna down for her a nap upstairs when we got there. It worked out great. She slept and Mars and I got to enjoy a couple mimosas 🙂 Once we got her up we did a little egg hunt in the backyard and she got another Easter basket from my mom. She was one happy little bug.

Now, if only Portland’s weather would warm up a bit so it would start feeling a bit more like spring!

Also, I forgot to bring my camera to my moms so here are a couple i-phone shots. 🙂