Menu Monday

Happy Monday everybody! 

I am back at work after a nice spring break and we are now in full preparation mode for our marathon...it's only 12 days away!

Mike and I are also recovering from an awesome and exhausting (in a good way) party last night.  We were asked by my friend Kamrin's mom, Michelle, to help out with a baby shower as the bartender (Mike) and kitchen manager (me).  We were honored that they asked and enjoyed lending a hand.

Here are the highlights:




The baby shower, celebrating a fun loving couple from Seattle and their baby girl on the way,  took place in the beautiful Isleworth Country Club, where many famous golfers (and Kamrin's Aunt Peggy) call home. 





Mike manned the outside bar where he was very busy most of the night, and I was in charge of the kitchen. 

Michelle and Aunt Peggy, who were the hostesses, had already created and made a beautiful menu and spread.  I was just in charge of making sure everything was put out at the right time starting with appetizers on the patio first, dinner which was served buffet style in the kitchen next, followed by dessert. 

They wanted to be able to enjoy the party instead of being stuck in the kitchen all night, which was a great idea, because the party was hoppin'!




I loved working in Peggy's fabulous kitchen all night, it is so spacious and well organized (right up my alley)!

The Easter decorations were adorable and I loved the nursery rhyme theme.  Not to mention, every view from the patio was breathtaking; there wasn't a bad seat in the house!

 

The beautiful hostesses, Peggy and Michelle (in the middle) with the adorable Rob (dad-to-be) and Geneva (mom-to-be).




The appetizer and cocktail hour included:

• Mr. Purser's signature Rotel Dip
• Chipotle Raspberry Covered Cream Cheese Dip
• Cheeseball and Crackers
• Hot Artichoke Dip
• Almonds for snacking

Dinner consisted of  many different salads and entrees, including:

• Sushi
• Tomato and Mozzarella Kebabs
• Chicken Salad
• Broccoli Salad
• Spinach Salad
• Tortellini Pasta Salad (didn't get a pic of this one)
• Honey Baked Ham with Swiss Cheese
• Yahala Bakery Pretzel Rolls

After sunset and presents, dessert was ready for the taking and was made up of:

• Fruit Salad with Yogurt Dip
• Lemon Bundt Cake
• Ice Cream Sandwiches
• Banana and Lemon Poppy seed Muffins
• Carrot Cake Cupcakes

The food was definitely made with love and tasted absolutely delicious.  Luckily there were some leftovers that we volunteered to take home.  Mike's lunch box is quite happy today!





The clean up process was a team effort; but after all of the dishes were cleaned and dried (Mike had glass washing duty in the laundry room), there was only one word to describe the evening:  success!

I'm pretty sure Michelle and Peggy slept well last night, I know we did!




We are back to a "normal" schedule this week with only a few short tapering runs left in our training.

Here is what's on the table this week:

M: Spaghetti and Meatballs
T:  Pesto Chicken Paninis w/ Corn Salad
W:  Hash Brown Eggs w/ Cottage Cheese Parfaits*
Th: Palmer's 1st Birthday Party!
F: Creamy Veggie Pasta*
Sa:  Chicken Stir Fry with Wild Rice
Su: Blue Cheese Burgers w/ Balsamic Mushrooms and Sweet Potato Fries

*meatless

Have a great week!