Let Friendsgiving Begin

I left Denver this morning and I am on my way to Bangkok!


This year for Friendsgiving we will be visiting many cities in Thailand and Myanmar. (Stay tuned for photos!)


This trip could have started with a bit of drama but I got lucky; my sister drove me to the airport this morning so I picked her up in my car. After she dropped me off at the airport apparently the car started to make noises once she was back on the high way. In her words “the car sounded like a plane.” My car is an older stick shift so she tried changing gears thinking that was the issue. Then she said the tire started smoking and people were honking at her. She made it to a gas station where a good samaritan helped her put on the spare while she waited for her husband to arrive. That was news to me that I had a spare!


There is lots to be thankful with this situation: First that Kara and Henry were able to get the car off the highway safely, second that I had a spare so this isn’t going to be too costly of a fix, and three that it didn’t happen on the way so I didn’t miss my flight!

Lots of Friendsgiving/Thanksgiving thankfulness today!

I would be even more thankful if I got bumped to business class! Fingers crossed!

See ya USA!

Manipulation Thanksgiving


This will be the third year in a row that I will not be in the US for Thanksgiving; my favorite holiday of the year. I’m not complaining much because I’ll be in Thailand this year but I will say I am sad to miss the best cooking day of the year.

Each year I have organize or host a Thanksgiving with my sister, brother-in-law, and friends, but this year was a little too busy to really get something together. I was away for work or my sister was gone or my sister and brother-in-law were packing because they are moving; the list goes on and on. I had accepted the loss, kind of, and then decided I couldn’t not do a Thanksgiving themed dinner so I would just do a small one.

It is not in my nature to not go over the top with cooking but I could make the exception for this. I knew it would be an easier sell if I made it seem like it would just be a normal dinner. I put together a little menu of four dishes; turkey breast, green beans, potatoes, and stuffing and pitched the idea to Kara. She was nervous and said she just didn’t want to commit to a big meal because they are packing and she was leaving again on another work trip. I agreed and told her I promised I wouldn’t go overboard and she said ok as long as she approved the menu; one down! Then I got my brother-in-law on board; he is easy to convince with cooking. I was so pumped the dinner was on!

While I was at the grocery store I saw the turkeys and made the call to Kara that the cost was actually less for a turkey than turkey breast and there was a small 8 pounder. She caved and that is how master manipulation Thanksgiving happened. I sipped on my canned champagne and ate my delicious smoked turkey thinking to myself I will always make Thanksgiving happen no matter. I added canned cranberries and pumpkin whoopie pies to the menu!

Tagle plus Kelsey Early Thanksgiving Day is what I decided to name the day for early Thanksgiving—the tradition will never die.


I was not in charge of the smoked turkey…

Slow-Roasted Green Beans

Stuffing  (I halved the recipe)

Pumpkin Cheddar Scalloped Potatoes

Pumpkin Whoopie Pies



Tackling A Fear: Eggs Benedict


Kara and John attacking the recipe!

I am a true lover of eggs Benedict. It has been my favorite breakfast item for as long as I can remember. Every birthday my mom would make it for me and the love for the poached egg, hollandaise sauce, Canadian bacon, and English muffin kept growing. Though my love for eggs benedict is very real I never attempted to make it. There was something about the sauce curdling or the eggs not poaching right that scared me enough to keep me out of the kitchen; until now. At age 26 I decided to tackle my fear and I am so glad I did because I am happy to say eggs benedict is not as hard as it looks! Let’s first start with the fact that there are only five ingreditens; eggs, Canadian bacon, English muffin, butter, and lemons. Second if you are nervous about the poached eggs watch this video and you won’t be. Third the hollandaise sauce; the most important part of the recipe, if you let your butter cool and slowly pour it in to the blender you will have light heavenly sauce. I was on an eggs Benedict high for about a week because of how amazing it was.

My advice—stop fearing the eggs Benedict; cook it today! This is a perfect wow breakfast to serve around the holidays.

P.S. I have always been told how unhealthy hollandaise sauce is but cooking it really shows it. With that said embrace it and don’t skimp on the butter, just don’t eat this everyday.

Egg Benedict Recipe



Trio of Mason Jar Salads

I’ve fallen for the jar; I love my mason jar salads. I don’t use it the way you are supposed to but I still love it. The idea behind the mason jar is that the dressing will not make the rest of the salad or ingredients soggy and then you can make a weeks worth of jars and be ready to go. Me though, I make mine each morning. Even though I’m not a rule follower I love these salads and love making different salad combinations. They look cooler, prettier, and trick my mind into thinking the healthy ingredients inside are more exciting than they are. Below I give you my trio of go to mason jar salads.

Chicken Salad:

  • Arugula
  • cucumbers
  • garbanzo beans
  • tomatoes
  • roasted chicken breast mix with a table spoon of plain greek yogurt and half an avocado.
  • quinoa
  • tablespoon olive oil

Taco Salad:

  • Lettuce mix
  • cheddar cheese
  • tomato
  • avocado
  • corn
  • black beans
  • turkey ground meat cooked with taco seasoning

Fall Salad:

  • Lettuce mix
  • goat cheese
  • pomegranate
  • steamed brussel sprouts
  • roasted broccoli with olive oil and salt and pepper
  • roasted butternut squash with olive oil and salt and pepper
  • balsamic olive oil dressing

Julia For An Evening

I hope everyone had an amazing time dressing up this past weekend. I went as Julia Child and I must say it was one of my most favorite costumes. I slept in sponge rollers like I used to when I was a kid to get really curly hair I could just pin down to make the older looking short hair style. I also came prepared with flashcards with my favorite quotes to say throughout the night in my best Julia voice; people were scared, but thats the goal of Halloween right?

Favorite Julia Child Quotes:

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“If you’re afraid of butter, use cream.”

“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”

“I enjoy cooking with wine, sometimes I even put it in the food.”

Sponge rollers before and after


Since I came as Julia Child I couldn’t come without food so I made a Cheesy Artichoke Pumpkin Dip. Super easy and great for a fall party because it bakes in the pumpkin.



Ernie, Minnie Mouse, Sushi, Bob Ross and his painting, and a Hunter and Bambi all made it to the party!


Work Halloween

At my work we get really into Halloween and it is a big competition. Each team dresses up and puts on a skit to really deliver the costume and give it some explanation.

This year we were Colorado Monuments (my office is located in Denver in case you were wondering).


We were:

  1. DIA Airport
  2. DIA Bronco
  3. Union Station
  4. 16th Street Bum
  5. The White Dancing Figures in front of the Convention Center
  6. Great American Beer Festival
  7. The Capital Dome
  8. Sanchos
  9. First Friday Art Walk
  10. Denver Bronco
  11. Casa Bonita
  12. Dinosaur Ridge
  13. Red Rocks
  14. Continental Divide
  15. Billy Goat

We had a tourist walk through the monuments!

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DIA  and Union Station! Travel Buddies!


If you haven’t been to the Denver airport Google it and my hat will make more sense!


Soup’s On


Sunday I brought out my large-and-in-charge dutch oven to make one of my favorite soups— Italian wedding soup! This recipe is from the amazing Ina Garten and therefore obviously creates an incredible soup that is so flavorful and hearty. I would also suggest making it a few hours before serving so it has time to sit and the flavors to marry. This will be a frequent soup on my stove this winter!P1580595

Prost to Oktoberfest!


Oktoberfest is in full swing right now! It is currently day 14 of Oktoberfest in Munich and there are two days left. In Colorado there have been multiple celebrations from Denver’s Oktoberfest on Larimer that was the last two weekends in September, South Pearl Street’s Oktoberfest, to ones in the mountains like Breckenridge’s Oktoberfest; which is the one I attended! It was a day filled with drinking of Hefeweizen and Märzen that spilled over into the night. With two more days till the taps run dry in Munich make sure to join in on the celebration to get yourself a stein, brat, and pretzel to close out the celebration!