Another Friends and Family weekend is behind us and we want to thank everyone who helped make it so much fun!
As always it was a weekend devoted to good, healthful food, great friends, and lots of relaxing.
This year everyone still had to camp, but we have nice, level shady spots so I don’t think it was too much of a problem.
Our four-year old duck decorator extraordinaire spent hours on Saturday afternoon decorating a duck for everyone there, with a few extras to spare. Our friends Stephanie, Gadget and Jet sent along two special “king and queen” ducks they found at a store devoted to Rubber Duckies on a recent trip to Amsterdam (I’m not exactly sure how a rubber ducky store can make a go of it but I know from personal experience the Dutch dance to the beat of their own drum…)
After three exciting, nerve-wracking heats of the Rubber Ducky Race, Heike Baars’ duck became the 3rd Annual Rubber Ducky Champion! Her prize was a fantastic trophy she got to take home, with her name inscribed on the official Rubber Ducky trophy we keep at Reverie.
I was so fortunate that David Salowich came up earlier in the week for a few days to help prep the food (unfortunately he couldn’t stay for the weekend), and then we had three wonderful helpers for the weekend – Rommie, Anjali and Steven. And when our dishwasher broke on Friday afternoon, they all jumped in and were on non-stop dish-duty all weekend. We couldn’t have asked for more fun or energetic helpers!
Several people asked me to post the menu for the weekend, so here it is. If anyone wants a recipe, just let me know and I can send it to you.
Friday afternoon arrival
Green olive tapenade with rice crackers and celery sticks
Cucumber agua fresca
Gazpacho with croutons, chopped peppers, green onions, cucumbers, and tomatoes
Quinoa salad with roasted potatoes, green beans, and pesto
Chocolate chip cookies
Make your own salad
- Tuna salad
- Green beans
- Tomatoes – cherry
- Grilled corn kernels
- Toasted sunflower seeds
Saturday hors d’oeuvres
Pine Nut Salad Spears
Chevre with Plum Sambal
- Roasted garlic meatballs
- Eggplant slices with walnuts and garlic
- Grilled peppers and zucchini chopped oregano
- Sliced tomatoes drizzled with basil oil, chopped basil and smoked maldon sea salt
- Grilled flatbread
- Persian cucumber yogurt sauce
- House-made harissa
Peaches roasted over the campfire
Ice cream with house-made salted caramel sauce
Biscuits served with an assortment of reverie jams
Frittata with potato, zucchini, thyme, and feta