camp. the first weekend of the year.

camp mornings.

quiet & cozy.

homemade granola...anyway you like it...

a French-style prune coffee cake... 

& most importantly, many mugs of coffee. 

spring cleaning & a little hard work. 

the mug shots.

Franklin, Hannahbelle, Seamus & Maude (oh, Pete is hidden in there too).

& of course, lots of food. 

Also Jediah's fire-skills & Maine kitten t-shirt (this might be the last year for it)!

on the menu:

veggie stuffed veggies

grilled potatoes in lemon-parsley dressing

shrimp with horseradish cocktail sauce

the wedge with homemade blue cheese dressing

veggie stuffed veggies.

This was done on a smokin' hot fire, but can be done under a hot broiler or on a grill. The measurement are also not super specific here either because this was a camp-meal.

pick your veggie vessels (mushrooms, peppers, squash, eggplant), drizzle with extra-virgin olive oil

6 marinated Bocconcini, chopped

1/2 jar of grilled marinated artichoke hearts

1 vine ripened tomato, chopped

1/2 red onion, chopped

a handful of fresh spinach, chopped

a handful of parsley, chopped

sea salt & cracked pepper

1. Mix stuffing ingredients in a bowl. 
2. Stuff, the veggies vessels. Place on a well heated grill & cook until the vessels are tender & cheese is all melty. 

grilled potatoes in lemon parsley dressing.

Again this can be done under a broiler...just keep an eye on the potatoes to make sure they don't burn too badly.

6 large potatoes, cleaned, cut into wedges & parboiled until a fork can pierced them

1 head of garlic

1. Drizzle potatoes & whole head of garlic with extra virgin olive oil. Put on grill pan & cook until tender & charry--about 10 minutes. 
2. When done, put on a serving platter & squeeze out garlic & squash with the backside of a fork.

for the dressing:

the juice of 1 lemon

1 cup parsley, chopped

1/2 cup extra-virgin olive oil

sea salt & cracked pepper

1. Whisk until combined. Mix together with grilled potatoes & squashed garlic. 

happy eatings & cheers!