A Grownup Sleepover

When we heard Keith & Shirley were going to be visiting from Oklahoma, Jeri said we had to find a way to get them out to the islands. We decided we would all go together on Poseidon so we would have plenty of time to visit. Keith and Shirley took the Fish Room and the "kids", Joe & Jeri bunked in the Duck Room. We left on Sunday morning, came back early on Tuesday morning and had an absolute blast! I can't remember when I've laughed so much.

Keith & John sharing a chuckle:

Jeri admiring the bounty from her garden (everything was great, but the cherry tomatoes were off the chart):

Joe trying to get cellphone service with an eggbeater antennae (it worked just as well as our super-duper, big-buck antennae booster that still does not work):

Jeri working on the assembly of Italian Nectarine Wraps for Sunday nights appetizer:

Recipe:

First boil 1 cup of balsamic vinegar to 1/4 cup by boiling for about 10 minutes, until syrupy. Grill nectarine halves cut side down for about five minutes. Cut the nectarines in half again. Place a basil leaf on a nectarine quarter, top with a slice of fresh mozzarella cheese and wrap in a prosciutto slice. Drizzle with balsamic syrup. So very good!

For dinner we had grilled steaks, grilled eggplant and Potatoes "Da Delfina". Shirley's job was to smash the potatoes:

I forgot to take a picture of the finished potato dish, so scanned this picture from Michael Chiarello's Casual Cooking:

Recipe:

Boil small creamer potatoes for about 20 minutes. Drain and when cool enough to handle, give them a smash. Cook the smashed potatoes in olive oil in a large skillet until well browned. Drain and season with salt and pepper. Saute garlic in olive until browned. Toss potatoes with garlic, chopped parsley and lemon zest.

The girls go fishing while the guys take naps:

Joe asked if there would be time for a bread lesson while we were out-woohoo, way to win my heart - let's start baking! Shirley joined in too and they both left with my starter. I think that means my grape fermentation now lives in seven homes. We timed the bread to come out of the oven at happy hour and ate the two loaves within minutes.

Shirley and Joe graduate from bread-making school:

Joe, worn-out from bread making, tries to relax:

Jeri (fresh from the shower - we love watermakers!) assembles grilled chile rellenos:

First we grilled and peeled poblanos. Then stuffed with Queso Fresco and Cheddar cheese, closed with toothpicks and back on the grill. Served with carnitas, fresh flour tortillas, salsa and guacamole (both made from ingredients from Joe & Jeri's garden.)


Carnitas Recipe:

Cook pork shoulder, onions, celery, garlic, bay leaves and thyme covered in water for about 2 hours. Transfer pork to oven-proof pan, cover with 1/2 cup milk and cook until browned for about an hour. Meanwhile reduce strained pork juices for about 45 minutes. Break up pieces of pork and add 1 cup of pork juices, bake until juice is evaporated, (about 20 minutes), repeat. Add orange juice to pork and bake for another 20 minutes. Season with salt.

A very special weekend with very special friends - topped off with the Bounty pulling into the anchorage: