S'mores

Steve and Julianne came over with their brood for a cookout yesterday that was specifically planned to end with a feast of s'mores. The weather agreed, pretty much - It was sunny and clear all the way through dinner. By the time we lit the fire, we could see the lightning and hear the thunder off to the east. As we started to toast marshmallows, a giant rainbow appeared and then the first plump drops fell. As we went into full-on s'more mode, the heavens opened up, and we had to move the fixin's into the gazebo and run out periodically to cook one up over the fire - but that just made it feel more like we were actually camping in the great Pacific Northwest.

The Menu:

Julianne's Stuff:

Baked Beans with Bacon, Molasses and Maple Syrup

Cabbage Salad

Salmon with Fresh Parsley Pesto



My Stuff:

Green Bean and Almond Salad with Ginger, Green Onions and Cilantro (Cook 1 pound of green beans in boiling water for 5 minutes. Rinse under cold water. Add a handful each of: thinly sliced green onion and chopped cilantro. For dressing, mix 1 1/2T each of rice vinegar and vegetable oil, 1-2t minced fresh ginger, 1-2 minced garlic cloves, 1T soy sauce, S&P. Toss with dressing. Before serving, top with a handful of chopped tamari almonds - I buy them in bulk at the grocery store - or use 3T of soy sauce and cook up some almonds in a frying pan with it until they absorb the soy sauce, then chop them up.)

Whole Wheat Pasta Salad with Dijon Basil Balsamic Vinaigrette

White Bean Dip with Crusty Bread - (Blend together one can of rinsed cannelini beans, 2 cloves garlic, 1T each of fresh rosemary and thyme, a little pepper, 1 1/2T olive oil)

Marinated Flank Steak