I can't feel my feet

Ohhhh Canada...

Turns out it is pretty cold here...and humid too. It reminds me of Tahoe meets Crested Butte - maybe I am just used to my 60+ degree winters in Newport Beach now and so I am just a cold weather baby. But, that can't be true...I am a snowmakers daughter :) I also love looking around an seeing all the Doppelmayr chairlifts :)
It has been snowing basically since we arrived here - which has made for some fantastic skiing and some major chunder riding too. I am so happy to wake up every morning and see the snow on the trees, and feel like chill of the air. Heck, I am even happy to put my ski boots on right now - I honestly cannot tell you how much I used to dread that, especially when I was racing. Plug boots...no thanks! Gosh, skiing with just one boot warmer charged today was hard enough (sorry, let me be a diva - oh and on that note..I really REALLY need nail polish remover). Today we hiked into some really neat stuff  and ended up getting some pretty swell pow turns. I will admit, during one point in the hike I said "I don't hike. I am a park skier", Oy vey.
Going to Canada was on my bucket list. Now, I can check it off and move on to something else on my gigantic list of things to do and see. One of the most meaningful things about being in Whistler right now for me, is that my grandfather used to take a ski trip up there with all of his buddies EVERY YEAR! I remember he would always bring back a vest of a fleece hoodie from Sarah and I. Now, I am here skiing a place that he LOVED. This is a special moment.
Overall this trip has been VERY eye-opening - I am so lucky and thankful to be here, in Whistler, doing what I am doing - I am learning an abundant about of information about the innovative products that Oakley makes - really friggin cool!

Frozen hair. I don't care (okay, I did a little). 

The top of our hike.

Okay - time to go shower and de-thaw!

Sending Love from Canada



This morning I woke up - looked out the window..and saw the this. It was amazing! I haven't been able to wake up to a site like this since I left Tahoe over 2.5 years ago.
One of my favorite times of the year was when the first snow would dust the gigantic pine trees around my house; the windows would have a chilled touch to them and and the idea of leaving your warm bed was the most difficult morning decision that had to be made.
I have to be the luckiest person on earth to be on this trip up to Whistler; I think I will be forever grateful! Going to Canada was on my bucket list - I haven't been able to make a check off that list in a LONG time. Although I have only been here for a day, this trip has been ridiculously insightful.  It is amazing to be around people that are so devoted to both their job and the product that they produce...I guess that is why this company is SO amazing!

I forgot how cold it can be in the mountains, I was ridiculously under prepared, so-much-so, that I had to get my little paws on some gloves and some of those chintzy foot warms that 'work' but don't really 'work'...I was ill prepared for a day in close to what felt like sub-temperatures; luckily I am still kicking! ha!

Tomorrow we head out to shred - you have no clue how excited I am to be out on snow. HOOOOOLY COW! Crazy to think that I used to ski some ridiculous amount like 160+ days a year and now I am scraping by and MAYBE getting 5-10 days a year. I guess that this is part of growing up...

Sending Love from Canada..




Sending Love from SoCal. 



I am totally pigging out right now. We (actually I, Spence had nothing to do with the baking of these because he has been in the shower) baked buttermilk biscuits. Biscuits? Why yes...of course Monday night is only appropriate for BREAKFAST FOR DINNER! I remember how pumped I used to get as a little kid in elementary school when they did breakfast for lunch - I felt like such a rebel!

And, holy mackerel! I just realized I didn't tell you all about our dinning experiences last week. Well, to be completely honest; you didn't miss anything. Twas a very ho-hum week. The highlight(s) of the week were: Turkey Spinach Meatloaf (yep...meatloaf), and Spencer's Mexican Sweet Potato Soup. We cheating on Saturday and had a super late lunch at my FAVORITE sandwich place ever: Which Wich? Thus leading to a dinner of tuffle oil popcorn and avocado around 10 pm.

Turkey Meatloaf With Smashed Potatoes

1 1/2 lbs ground turkey 
1 chopped white onion 
1 bunch of fresh spinach 
1/2 C breadcrumbs (I would suggest something seasoned) 
2 Tbs. stone ground mustard
1 egg
Salt // Pepper
1/4 cup Ketchup (we used Curry Ketchup from Fresh & Easy, it was hella legit - yes I just said hella)
2 lbs red potatoes cut into quarters 
1 cup of heavy whipping cream and a dash of milk (or buttermilk) 

1. Heat oven to 400. In a bowl combine turkey, onion, spinach, bread crumbs, mustard, egg, and a dash of salt and pepper. 
2. Transfer the mixture (mixtures always remind me off my little sister because when she was a young one she used to sit in the bathtub saying "I am making a mixture". Normally, that would consist of water logged preztels and whatever else she could get her paws on) into a baking sheet and form it into a loaf. Cover with ketchup. Bake for 45-50 minutes. 
3. While the meatloaf is cooking place the potatoes in a large pot of cold water. Simmer until tender - generally this takes about 20 minutes. Drain the potatoes if there is any extra water and mash. Add milk concoction, oil, salt and pepper. 
4. Consume. 

Spencer's Mexicanhhan Soup

1 medium sweet potato, peeled and cubed
2 tbsp butter
2 tbsp extra-virgin olive oil
1/2 onion, sliced
4 cloves garlic, minced
1/4 tsp ground cumin
4 cups chicken stock
1/2 roast chicken, shredded
2 tbsp fresh cilantro, finely chopped
juice of 1/2 lime
1/2 ripe avocado, sliced
Sea salt and freshly ground black pepper to taste
  1. In a medium sauce pan over a medium-high heat, bring some water to a boil and add the cubed sweet potatoes. Cook for about 10 minutes, until the sweet potato is tender. Drain the water and set the sweet potatoes aside for later use.
  2. In a large sauce pan over a medium-high heat, combine the cooking fat with the olive oil. Once melted, add the onions to sauté. Cook until the onions are translucent, about 7 minutes. Be sure to stir frequently to prevent the onions from burning.
  3. Add the garlic, cumin as well as salt and pepper to the pot. Mix well and cook for another minute.
  4. Add the chicken stock to the pan and bring to a simmer. Once simmering, add in the shredded chicken, lime juice, cooked sweet potatoes and cilantro. Immediately remove from the heat. Allow the soup to sit for at least 5 minutes prior to serving to allow the flavours some time to blend.
  5. Serve warm topped with the avocado slices.
This week we have this on the menu: 

M: B4D (Breakfast for Dinner) 
T: Sweet Potato Black Bean Enchiladas
W: Spinach Salad with Butternut Squash, Chicken, Goat Cheese and Balsamic Vinaigrette (clearly this          is a hit because we have it almost once a week)
Th: Florentine Tortellini Pasta Bake w/ Brussel Sprouts (compliments of my mommy)
S: Philly Cheesesteak Fondue
Su: Spencer's Mexican Soup

Okay, seriously...I need to go to bed. 

Sending Love from SoCal!