Cooking for Friends

“There is nothing I would not do for those who are really my friends. I have no notion of loving people by halves, it is not my nature.”
                                     Jane Austen           
                                     (1775-1817)


Reflections:
 This quote by Jane Austen describes how thrilled I was last week to be allowed to cook for three of my dear friends.  I was asked to join three former co-workers at a wonderful "English Cottage" summer escape in Prescott, AZ.  Since I had really just gotten back on track with healthy eating, I was afraid we would be eating out all the time.  I excitedly agreed do the cooking for the three days so we could all eat at the cottage and enjoy our time together without having to run out to eat.

This retreat gave me pause to really stop and reflect on friendship.  I am so grateful for my friends, near and far.

Food:
Our first stop was to grocery shop.  Baby bok-choy, spinach, fresh berries, quinoa, fish, and chicken seemed like the perfect list (along with the adult libations....)


Lunch Day 1: 
                   Sandwiches with hummus (no need for fatty mayonnaise), turkey, cucumbers and red 
                           and orange bell peppers
                   Fresh watermelon, strawberries, blueberries and raspberries.
Dinner Day 1:
                  Grilled chicken (sprinkled with salt, pepper, thyme and a little olive oil to keep it from 
                           sticking on the grill)
                 Kale salad (Massage chopped kale with fresh-squeezed lemon juice and olive oil.  Let sit 
                           for at least 10 minutes.
                           Add 1/2 c. dried cranberries and 1/2 c. freshly grated Parmesan cheese. 
                           Salt and Pepper to taste.
                 Watermelon 
Breakfast Day 2:  Coffee on the patio!  Lots of coffee since we stayed up late playing games, talking and just relaxing!
                  Non-fat yogurt with fresh raspberries, blackberries and strawberries.
Lunch Day 2:  Left-over kale salad, with the left-over chicken chopped up and mixed in.  YUMMY!
Dinner Day 2: 
                  Grilled cod (topped with lemons as it grilled and fresh sliced lemons when served)
                  Mango/Strawberry salsa (cut 2 mangos, slice 6-8 strawberries, chop 1/2 a jalapeno, add 
                              the juice of 1 small lime, 1/3 c chopped cilantro.  Squeeze the fruit together a little
                               to blend the flavors - let it sit for 1/2 hour before serving with the fish -- or with
                               chicken)
                  Grilled baby bok-choy (drizzled with olive oil, peppered and topped with grated Parmesan
                               cheese)
                   Quinoa

  

Midnight snack: fresh peppers and pita bread with hummus after watching the outdoor movie
          (The Trouble with the Curve) at town square.  Gotta love small town life!
Breakfast Day 3:  Repeat of yesterdays but with more coffee!
Lunch Day 3: 
                 Spinach salad with berries and grapes on top of the left-over quinoa, drizzled with a 
                  Basalmic vinaigrette.

 I was not ready to leave the English Cottage and am sincerely thankful to my friend Kristen who opened her get-away home to us.  Now I'm back to cooking for the family (they are not always as appreciative as my friends were) and re-modeling the kitchen.  Pictures of the hard work my hubby and I are doing on the kitchen will be coming soon...