Kind of hard to tell as I have not had a moment to think in over two weeks.
It's been busy.
Everyone arrived in Italy as scheduled, with their respective bags accompanying them (amazingly).
Much wine was tasted, and approved of; much beer was consumed; a reasonable amount of espresso was made and 'a good time was had by all'.
Unfortunately, I can't relate any of the juicy bits, as everyone reads this.
We had three cars and took turns getting lost…. But always managed to find our way back for the evening aperitif.
We had extended and over-extended family plus a few friends, (some new, some old)…. And all managed to get along excellently.
We had people who wanted to see everything and people who wanted to relax by the pool…. And all managed to do their favorite things amicably.
We didn't have any fussy eaters and we had lots of willing workers so the meals were a pleasure of good food (I think / hope) and good conversation.
The sun shone every day.
The villa was fantastic.
Four people came back with us.
One leaves for home tomorrow.
Did I say I haven't had a moment to think?
Did I say that we remaining five leave tomorrow to go to Spain to get my new puppy?
Shopping in Andorra was mentioned…..
Did I say I've been busy?
I still haven't answered my emails or finished unpacking or dipped my toes into my blog reader or Facebook or Twitter…..
But I have hopes for next week.
I'll post puppy photos when we get back on Tuesday.
Oh…. And my tomatoes survived and the weeds flourished and the field needed mowing and the bunnies stayed out.
Life is good, chez nous (except for a nasty cold some managed to find…. sigh….)
Here's what's for dinner tonight:
Mustard, garlic and rosemary are the perfect flavors for lamb….
4 – 6 center-cut lamb chops – depending on size
1 tbs oil
1 tsp garlic powder
2 tsp fresh or dried rosemary
2 tbs Dijon mustard
Mix oil, garlic powder, rosemary, mustard and brush on both sides of chops. Set aside for 15 minutes. Cook on barbecue grill for 2 – 5 minutes per side depending on thickness and desired degree of doneness (I don't know if that is a word – but you get the idea). We do ours on a hot grill 2 minutes per side for medium rare. When you think they might be close take one off, cut into center and peak. You can always put them back on to cook more – you cannot undo… When done to your liking remove from heat and serve. Or you can sauté in non-stick skillet for about the same amount of time – or until done.
In addition to this, for the week of May 27 we have Smoked Cod, Asparagus Soup, Barbecued Chicken, Grilled Burgers with Sweet Onions, Caprese Pasta with Salami….
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