Week 33: G6 #biz + #life
Alrighty, lets roll right into the week - I am realizing we are more than half way through the year. This time of year all of my memories pop up of my children leaving for college. Starting from 2019, we made our first trip to Pullman, WA for Washington State University. Now, we are starting our final first move in for Madi. The last baby goes to college, she begins her journey at Western Washington University. You could say we are “empty nesters” but the thing about college kids and baby adults - they always come back. Who am I kidding? I love it. Notice I said, I love it not we love it. Ha!
Sunday starts our week off with a drive to Portland, Oregon to move Devin to his new home. This year he is living off campus with his gym-rat friends (total of 6 men living together). I can already smell the house from Washington.
Who doesn’t love a good IKEA trip? Tax free? Sounds great. We went to some of our favorite places for coffee and treats. First up was NEVER COFFEE LAB they have signature drinks served in color coded handmade cups. My favorite is Midnight Oil - Black Licorice, Star Anise and Sweet Fennel Seed. I had also had the Pop - Tart Cherries, Makrut Lime and Matcha.
Then headed over to Flattop and Salmander. A great small business in Portland that makes a killer boozy brunch. Their bloody marys are on point. Love their Honduras Baleadas and Loaded Potatoes - Maleah gets their Chicken and Waffles every time with maple bacon butter.
It was a short trip as everyone had to work Tuesday. We moved Devin in all day Monday and hustled out Tuesday morning after a quick bite at Fried Egg I’m in Love and Proud Mary for an expensive deluxe pourover coffee. It was a Geisha, Washed Honduras that took 1st place in the Cup of Excellence this year. It was a treat.
We rushed home to work and be with our pup, Obi-Wan Kenobi.
I decided to make soup; I had some tomatoes that were going to go bad if I didn’t use them soon. I also had some poblano peppers and garlic to add to it. I decided to make a creamy soup with a cheesy crostini. Viola, dinner! I couldn’t tell you the exact recipe. I roasted, sauteed onions, added chicken broth and cream - then blended with an immersion blender. Served it up.
The next day, Hadley was working with me from our office so I made some muffins. The best blueberry muffin recipe ever. Promise. Joy the Baker’s recipe - I’ve been making them since 2009. I’m not a baker but can execute these by memory now. It’s always nice to have a few recipes to bring or host folks on a whim.
You’re probably wondering if we worked at all this week…? We did - David’s riding solo at the Laurelhurst House while Max is on his honeymoon. Things are coming along there. We got a bit of a tour coming for you on our Instagram so look out for it.
G6 Retail Renovation is getting ready to onboard a couple of new clients and are enjoying hearing about our client’s summers. It’s felt busy this summer but also folks seem to be comfortable enough to step away from their businesses with the support we provide. I think that is the coolest part about what we do - give comfort in knowing they can step away from their business and know we got them.
I’m not sure I want summer to end. For the first time in a long time, I’m not wishing for fall. Usually, I can’t wait for summer to be over but since the kids are mostly home in the summer. I don’t wish that anymore! I want to savor these bits of summer. Isabelle is in Maryland, Devin’s headed back to Oregon and Madi’s headed to basically Canada. Glad H hasn’t moved out again…yet. Our dog would be so sad!
Ciao!
