Saturday morning we hit the farmer's market and snagged some garlic, blackberries, peaches, and corn.
Lunch Saturday was bruschetta. I brought the tomatoes a
nd herbs from my garden and we used garlic from the farmers market. Matt thought to add Mozzarella to the bagel crisps and topping that with the bruschetta. It was amazing.
Sunday lunch was pizza. I made the crust while Matt chopped all of the toppings (I was knife banned after a slip that landed on my thumb while making the bruschetta). We wanted a sun-dried tomato basil pesto for the base but, when we couldn't find any we mixed basil pesto with a sun dried tomato spread we got at the grocery store. We topped it with spinach, a
rtichoke hearts, diced chicken and feta. We did good.
Dinner Sunday night was a lot of prep work but totally worth it. We decided we were going to grill so, we soaked some corn in husk that afternoon. Matt put some rib eye steaks in to marinate with a bottle of Rogue Chocolate Stout beer about the same time. Right before we were ready to grill we halved some jalapenos (I got my knife privileges back) filled them with cream cheese and wrapped them in bacon. Matt pulled the steaks out of the beer and coated them in Montreal steak seasoning. We chucked everything on the grill, lit one of those neat burn in bags of charcoal and waited on dinner.
A dinner that nice has to have dessert so, we used our peaches and blackberries from the farmer's market and made the prettiest little pie.
And what's pie without ice cream?
