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Todd & Elisa – May 4, 2018
OCEAN SHORES, WA
May 4 – 6, 2018
FRIDAY, MAY 4
This was a non-workday for me, so we took the opportunity to visit Eric’s parents for a 3-day weekend. On the way to the beach, we stopped in North Bend, WA to fuel up. At a Starbuck’s, Todd was chillin’…
Next, we stopped at Vic’s Pizzeria (Olympia, WA) for a scrumptious vegan pizza and vegan calzone. This time we tried the Capitol Blvd location, located in a lovely forested neighborhood. We had plenty of leftovers to enjoy for days…
Todd at Vic’s Pizzeria
Vic’s Pizzeria
Vic’s Pizzeria – May 4, 2018
Vegan calzone at Vic’s Pizzeria
We arrived in Ocean Shores, got settled in, then splashed in the waves…
Headed out
Waiting for a good one
Run!
Back for more!
We had a lot of stuff to dodge on the beach (which had a certain beauty)…
Careful steps
Nature’s beauty
Another good one
Snuggles with Granddad – May 4, 2018
Eric, Todd & Grammie – May 4, 2018
SATURDAY, MAY 5
In the morning, we went to Damon Point beach. Todd agreed to wear sunglasses…what a breakthrough! [Actually we gave him no choice, but he didn’t fight it]. After beach time, we went shopping in town. Todd picked out a whoopee cushion.
Eric & Todd – 5/5/18
Wearing shades! – 5/5/18
In the afternoon, we rode our scooters. After that, we splashed in the ocean.
Riding our scooters – May 5, 2018
Darrel & Eric – May 5, 2018
When we came inside, Todd fell asleep on the couch. I tried to wake him up in the evening, but he was OUT. Eric said, “We might have miscalculated not giving him a nap” 😀 He was carried to bed and never woke up until the next morning.
6:05 PM
7:02 PM
8:02 PM
SUNDAY, MAY 6
We were chased by the waves one last time before our journey home.
Elisa & Todd – May 6, 2018
Darren and Sandie stopped by, and some great photos were taken. Todd napped in the car during the drive.
Eric’s dad, son & brother! May 6, 2018
Eric & Todd – May 6, 2018
Goodbye, beach…until next time!
Todd’s foot print – May 4, 2018
Lemon cheesecake (vegan)
LEMON CHEESECAKE (VEGAN)
This cheesecake is super easy to make using your Vitamix blender (or food processor). It’s tangy, sweet, and creamy, and sure to impress! We eat it for breakfast and dessert! Try topping it with some organic blueberries or sliced strawberries. Mmm…
CRUST INGREDIENTS
Dry:
1/2 C organic rolled oats
1/2 C organic raw (unsalted) cashews
1/2 C organic raw walnuts
1/2 C salted pretzels (or tortilla chips)
1/3 C unsweetened finely shredded coconut
1/4 C all-purpose flour
Wet:
2 T vegan butter (we use Earth Balance)
2 T coconut oil
1 T maple syrup
CRUST ASSEMBLY:
Combine the dry ingredients in a medium bowl. In small batches, grind ingredients using the dry container of your Vitamix mixer, or process in a food processor. In a small bowl, melt the Earth Balance and coconut oil, then add the maple syrup. Pour the wet ingredients into the dry ingredients and mix/mash until uniform consistency. Press the mixture into a glass pie pan using a spoon. (If you don’t have a glass pie pan, you could try using a glass square pan.)
FILLING INGREDIENTS
12 ounces organic silken tofu (drain out the excess water from the package but there’s no need to press the tofu)
1 container of Tofutti Better Than Cream Cheese
2/3 C organic sugar
2 T organic cornstarch
1 t vanilla extract
1/3 C lemon juice (or use the juice of 1 lemon if the lemon produces slightly more than 1/3 C)
zest of one lemon
PIE ASSEMBLY:
Blend all filling ingredients in your Vitamix mixer (or food processor). Pour the creamy blend into the pressed crust. Bake at 350 degrees for 45 minutes. Cool on a wire rack until it’s warm but not hot, then refrigerate until completely cold. Then serve!
Lemon cheesecake, right out of the oven
Lemon cheesecake, after chilling
Freeheel Vegan 