Skip to main content

Festive Fellowship of Friends- Cavalcade of Fun 2007




It has been such a great weekend.


It started with a lovely dinner at Pizza Den with Dev and my friend Tonya. After a long, stressful week, it was a much needed respite.

The next morning Dev and Tonya and Sarah and I headed out to view some property. We had a lovely morning picnic on Tonya and Shane's property. Afterwards, we watched Sarah run circles around all of us, and toured around looking at lots for sale.

Saturday afternoon, Di and Suz flew in from Georgia to spend the week with Dev and I. It felt really good to see people from home. It took about 2 seconds for things to get right back to normal, as if 6 months of separation hadn't even happened. Suz and Di unpacked their stuff, allowing for much depressurization, then we were off to dinner at the brew pub. After our meal we went for a short stroll downtown, then headed home to watch tv and act silly.

Sunday morning we woke up, had breakfast and headed to the Sand Dunes. Dev, Suz and Di climbed into the Dunes, I held down the fort down by Medano Creek. Then we hiked the Montville Nature Trail and Zapata Falls. Lunch was a hodgepodge of cheese and crackers, sandwiches and cheezits.

A trip to Walgreens and Safeway led to a long awaited event- cooking dinner. It had been quite a while since Di and I had been set loose in a kitchen with a bottle of wine and no written recipe. The results were way more than edible. We chopped roma tomatoes and roasted them with lots of garlic and olive oil. After about 20 minutes, we added a package of lemon oregano feta cheese and about a pound of raw shrimp- sprinkled it with torn pieces of fresh basil and shoved it back in the oven for about ten minutes. When it was perfectly done, we poured the whole dish over some angel hair pasta. It just doesn't get much better than that.

The rest of this week I will reporting on the progress of "Cavalcade of Fun 2007."

Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!