Daily Archives

August 16, 2011

Happy 5th Birthday, Jackson!

Happy Birthday Jackson!


Today, Jackson turns 5! I can’t believe my little pup is 5 years old – I can’t believe we have been together for 5 whole years now! Time sure flies when you are in love with your pup!

Today will be filled with lots of treats!


And even more squeaky toys!


Let’s take a little look back at pictures of Jackson’s first year:

When we first met.

Bonnie's Blue Male

Charles and Jackson are both from New Jersey so they immediately bonded over their roots!


Jackson hard at work.

Jackson was so small as a puppy, he fit into my sweatshirt!

Jackson is ALWAYS up for puppy play time, but he also knows how to nap like a champ!

The little prince on his pillow. I love his little white paw!

Love my Jersey boys!

My faithful little sidekick is another year older today!


Happy 5th Birthday Jackson!


Asian Noodle Salad

Tonight I busted out The Brinkley’s Cookbook!

(my new last name, in case you were wondering who the Brinkley’s are! It’s me, Charles & Jackson – our little family!)


This was one of the amazing gifts I received at my Pennsylvania Bridal Shower from all my friends and family.


Everyone added a recipe or two for Charles and I to enjoy – some of them even have stories to go along with them. It was such a cute gift!


The cookbook is broken down into sections and completely personalized. It was made on Tastebook if anyone is looking to create something similar – I highly recommend it, this cookbook is great quality!


Tonight I was in the mood for an Asian night – so I made Aileen’s Asian Noodle Salad.


Spicy Soy Dressing:

  • 3/4 inch of ginger root – chopped
  • 2 fresh green chilies- cored, seeded, diced
  • 2 garlic cloves – chopped
  • 2 tsp sugar
  • 4tbsp rice wine vinegar
  • 4 oz soy sauce
  • 4 tbsp peanut oil
  • 2 tbsp sesame oil


Prepare the veggies and combine all dressing ingredients in a bowl. Pour soy sauce in last, followed by whisking in the oils so the sauce thickens. Set Aside.


While the sauce thickens, prepare the salad – boil 8 oz noodles until tender but still chewy.


Drain noodles and combine with the spicy soy dressing – set aside to marinate.


While the salad was marinating in the dressing I boiled 6 oz of snow peas until tender but still crisp.


And chopped up 2.5 oz of roasted, unsalted peanuts to add to the salad.


Comine everything in a bowl.


Serve & Enjoy!



This came out fantastic! The papers gave it a little kick, the snow peas gave it a little crunch – the meal was delicious!



I can’t wait to try out the rest of the recipe creations from The Brinkley’s Cookbook!

Stay tuned for deliciousness!


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