Weekend Recap

Wednesday, May 25, 2011
One of my 30 before 30 to-dos is to start accessorizing my outfits more.  I have lots to work with but needed some guidance.  One call to Cookie and help was on the way-- it nice when one of your best friends is a stylist!  We made a bartering agreement (she styles me, I help her with her blog... my end of the barter is still in progress) and scheduled a weekend. 

Neil and Cooke came down from NYC for the weekend.  The girls enjoyed queso, tortillas and margs at Cactus on Friday night (energizing for the next day), and we got to work on Saturday.  It was surprisingly exhausting but fun and quite enlightening.  It went something like this-- first we purged the items that needed to go, then she came up with outfits based on the remaining items in my closet and left me with a shopping list.

Cooke and me (in one of my new outfits-- had forgotten about that fab necklace)

After a successful day, we celebrated with a delicious meal and cocktails on our rooftop patio.

Cooke and Neil

I made Foster's Market's Mediterranean Dip and Hummus for appetizers.  Both are delicious but very garlicky-- great for me!

Candy, Cookie & Sticky

Stick & Eric

Our Feast and Grill Master!

We had a delicious meal thanks to Sticky and Andy.  Andy tried out a new marinade for the grilled chicken and beef kabobs, and it's definitely going into our summer rotation.  He also grilled a mix of vegetables-- tomatoes, onions, bell peppers, zucchini and squash.  Sticky made delicious couscous salad with veggies and feta and brought homemade pita bread.  The pita bread was amazing-- so flavorful. 

Greek Marinade
Adapted from Webster's Real Grilling (Andy's favorite grilling cookbook)

1 lemon, zest and juice
2 Tbs extra virgin olive oil
2 Tbs finely chopped fresh oregano
2 Tbs finely chopped fresh dill
1/2 tsp granulated garlic
1/4 tsp dry mustard
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp kosher salt
1/4 tsp ground cayenne pepper

Combine all ingredients.  Makes enough marinade for 16oz of meat.  Andy used this primarily for the chicken but also put a little on the beef.  It was divine!
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