Things have been pretty quiet around here lately. Some of you have asked us if we fell off the face of the earth, so we thought we’d give everyone update on what we’ve been up to, along with our plans for the future.

To start off with, here are just a few of the things that we have been up to for the last 4 months.

We went to Minneapolis for a mini-vacation.



We discovered Jovie likes to build her own sandwiches with her food.


We catered a wedding.


We discovered how Gavin really feels about cake.


We stood in awe of the penne pasta we cooked that somehow ended up looking like this.


We found out Jovie was trying to sneak Dove chocolates, but neglected to take off the wrapper first.


We had a serious discussion about our finances.


We celebrated Marley’s 6th birthday.


We had an Avengers tea party.


Marley had her first day of kindergarten.


Gavin had his first day of preschool.


Jovie found random spots in the living room to watch TV.


We dug up a late 80′s Lego set and put it together.


We went to an apple orchard.




We played games.


We stocked up on candy during Halloween.




We celebrated Jovie’s 2nd birthday.


We decided to start on holiday food early.


Last, but certainly not least – we experienced one of the coolest nights of our lives. Our church, Two Rivers, decided to have worship in a barn. Since we lead worship for our church, we spent a good amount of time preparing for the night. This night was so incredibly cool! We even busted out some bluegrass!








Now then…on to our plans for the future of 1 Cup Awesome.

Last December, we considered walking away from 1 Cup Awesome for good, even though it had only been around for about nine months. However, we found a renewed energy for the blog and decided to keep posting. That energy didn’t last long.

After much thought and discussion, we have decided to stop posting on 1 Cup Awesome for the foreseeable future. We will keep the website running, mostly because we reference it for our own recipes on a regular basis. :) We also want to keep the option open for us to return to posting in the future if our schedules allow. But for this current season of our lives, we need to walk away. Keeping up with new posts on 1 Cup Awesome was taking time away from the things that were most important to us: our relationships within our family and our church.

What you see in one of our blog posts is a nicely presented meal with some neatly crafted words and pictures.

What you don’t see is that our family meal time is delayed because we have to get pictures of everything we are making.

You don’t see that our kids are cranky and ready for food.

You don’t see that we feed them first to keep them happy while we finish up taking pictures and we miss out on a meal together.

You don’t see that we are so worn out from our day and from making sure everything is perfect for a blog post that we don’t even enjoy our meal together.

You don’t see that instead of spending time relaxing with each other at night, we are writing up recipes to have ready to post for the next morning.

You don’t see that what we really want to be doing is writing and working on music for our church to sing together (our true passion).

Here’s the deal. Keeping a food blog is a ton of work. For those that have one, you know this to be true. Keeping a food blog when you have three kids under the age of six and are making a concentrated effort to invest in your church is even harder. We had to say “no” to something in our lives. When we laid everything out, our blog was the least important to us personally. So we are saying “no” to 1 Cup Awesome so that we can say “yes” to everything else.

Don’t get us wrong, we still love cooking and eating awesome food. We have had some AMAZING food over the last few months. We also loved interacting with all of you! We were always so amazed and honored when you would let us know that you decided to make one of our meals and you or your kids loved it. That was, by far, the greatest part of 1 Cup Awesome.

So long for now!

Keep loving people. Keep cooking them tasty food.


[This is Part 5 in our Catering series. To view previous posts, click here.]

The final component of the party menu is Spice Rubbed Pork Loin.  This pork is where it’s at! It’s juicy, tender and spicy. The combination of cumin and paprika gives it a warm smokey flavor without being too hot. If you prefer a little more kick, just up the amount of crushed red pepper you add to the rub. For the party, we roasted the pork loins and put them into a roaster on the lowest setting just to keep the meat warm. We wanted to keep the heat nice and low so the meat didn’t continue to cook. We found a great roasted salsa verde at Costco that went beautifully with the sliced pork, saving us time and money! This shaved a good (valuable) hour off our prep time. But, really, any salsa verde would work great.

Spiced Rubbed Pork Loin

(photo courtesy of The Wedding Format)

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Happy Monday!

We hope everyone had a great weekend! We celebrated Dave’s 29th birthday, went to the Des Moines Zoo with Dave’s work, and also found time to eat some great food. Here is a run down of our weekend:


Poached eggs with smashed avocado on toasted baguette

If we ever open a restaurant that serves breakfast, this is going on the menu for sure! We’ve been digging poached eggs for the last couple of months. Add a toasted baguette and fresh avocado and you have yourselves one of the best breakfasts we’ve had in a long time.

Poached Eggs on Baguette with Smashed Avocado

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There are many things in life that I (Dave) am awful at doing. Here are just a few of them:

  • Dancing
  • Cartwheels
  • Math, specifically math that involves fractions

However, there are also some things in life that I am great at doing. One of those things is grilling chicken breast. I don’t want to brag here, but I will. I have yet to eat a grilled chicken breast that tastes as good as mine. I really can’t take all the credit though. Much of my success comes from my grillfriend:

Charbroil Infrared Grill

The Charbroil Infrared Grill takes all of the guess work out of grilling. There are no hot spots and cold spots…just consistent perfection. Today, I am sharing my grilling secrets with the world so that you too can enjoy perfectly grilled chicken breasts.

How to grill perfect chicken breast

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[This is Part 4 in our Catering series. To view previous posts, click here.]

Sorry it’s taken us so long (too long!) to get the rest of this series posted. We have said it before, but our lives are a little jam packed! The kiddos have been in full action these days! Over the last month we’ve had vacation bible school, T-Ball, playdates, birthday parties, and Father’s day festivities. Not to mention the usual time we like to carve out for friends, church and TV! Yes…we protect our TV time. Our current TV addiction is Breaking Bad. We are hooked.

Anyways, on to the food..peppers. Quinoa stuffed poblano peppers to be exact. We started with fresh, off the truck poblano peppers from a local Mexican grocery store. Dave had to wait until the very last minute to get these babies. The truck didn’t get there with the peppers until the morning of the party, so he was waiting at the front door when the store opened at 10:00 AM.  Cutting it close! Once all 60 peppers were cleaned and halved we filled them with a warm quinoa salad. We’ve posted a very similar version of this before…it’s one of our favorite ways to use quinoa. It was extra awesome and satisfying when it was stuffed into the peppers, roasted, and drizzled with salsa verde.

Quinoa Stuffed Poblano Peppers

(photo courtesy of The Wedding Format)

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Happy Monday!

We hope everyone had a great weekend! It’s been a long time since we last posted anything. It’s been nice to have a little break from the blog, but we are ready to get back in the saddle again. We made some changes to the blog recently and will soon have a new and improved recipe page. We also had some great food this weekend. Here is a run down of what we had to eat:


Pancakes with blueberries, fried eggs, iced coffee

It’s pretty difficult to beat homemade pancakes on a lazy Saturday morning.

Pancakes with blueberries, fried eggs, iced coffee

Happy for Pancakes

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Yesterday we told you about the first part of our 3-day San Francisco vacation. Our next two days in the Fog City were packed with lots of great food and adventure, including one of the coolest experiences of our lives – biking across the Golden Gate Bridge. Here is how day two started:

Our morning began with a trip to Blue Bottle. I don’t want to exaggerate here at all, but this was the absolute best coffee shop experience we have ever had. Blue Bottle puts more care into their coffee than any shop we have ever seen. And it’s not just their coffee that is amazing, their food is incredible as well. We ordered lattes, poached eggs on toast, and yogurt with strawberries and pecan granola. If you ever go to San Francisco, this is the one place that you have to go to!

After breakfast we headed down towards Fisherman’s Wharf and rented a couple of bikes. Neither of us have really been on a bike since high school, so we were pretty intimidated to face the 8 mile ride up and down hills and across a bridge. It was a hard ride, but it was so, so worth it. Words can’t describe how awesome this was.

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Last week, I (Dave) flew out to San Francisco for a work conference. The conference ended Friday night, so Sarah flew out Saturday morning to join me and we packed a week’s worth of eating and sightseeing into three days! Over the next two days, we’ll give you a run down of our trip. To start off, here are a few highlights of Dave’s work trip before Sarah joined.

As soon as we got into town we headed to lunch at Pearl’s Deluxe Burgers. I ordered a burger with bacon, blue cheese and grilled onions. It was one of the best burgers I have ever had.

The conference I was attending brought in food tricks for our lunches. Walking out each day to this glorious line up was pretty sweet.

They also threw a great party at a place called Waterbar, complete with this amazing view.

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[This is Part 3 in our Catering series. To view previous posts, click here.]

Last Fall, I (Dave) went to a conference for work at Disneyland Hotel (rough…I know). The food that the hotel served was so incredibly good. It was better than any catered food I had ever had before. One of the meals they served was a Mexican-style meal, and it helped to inspire the food we served for the party.  They served a salad with jicama in it, and that was my first time ever eating jicama. If you have not had it before, it is a cool and crunchy root vegetable with a mild taste. We added some jicama to the salad we served and it was the mystery ingredient of the night. We had about 10 people ask us what the “crunchy white stuff” was in the salad.

The jicama, along with the other ingredients, made for a pretty amazing salad! It was crisp with bright and fresh flavors and was the perfect salad for a Mexican-style meal.

Mexican Chopped Salad with Cilantro Lime Vinaigrette

(photo courtesy of The Wedding Format)

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Happy Monday!

We hope everyone had great weekend! This weekend we basically lived off of food from the grill. Here is a run down of what we ate this weekend:


Quaker Oatmeal Squares with Blueberries, Peanut Butter Toast

Blast from the past breakfast here. We haven’t had Quaker Oatmeal Squares for years. These have just a touch of honey and taste great.

Grilled Chicken Breast Sandwich with Bacon, Goat Cheese, and Honey Mustard, Grilled Asparagus

Here is a general rule for life: Always have cooked bacon in your fridge at all times. ALWAYS.

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