Weekend Recap

I worked remotely Thursday and Friday which made it feel like I had a glorious five day weekend. We just kicked back at the lake and enjoyed some good quality pool time and some delicious food. Mom had the house looking super patriotic – I am definitely buying myself a couple of those red, white and blue lantern strings for next year. Our friends Juan and Jo Anna and their sweet baby, Greyson, came up and spent the weekend with us as well as my aunt, uncle and cousins, so we had a really fun group. We enjoyed lots of fun cocktails (Dad makes a new one with champagne, St. Germain’s and a secret ingredient that is amazing) and watched Lake Nocona’s ever-impressive fireworks show.

Jo Anna brought my mom a beautiful patriotic arrangement.

The Husband bought live lobsters on Tuesday at Central Market that we had to keep alive until Wednesday night to cook. It was a challenge, but we were successful and the meal was absolutely wonderful. This was the first time the Husband had par-boiled the lobsters and then grilled them and they were so good. (For future reference, Central Market can par-boil them for you to grill later which would save you the trouble of keeping 14 lobsters alive for 24 hours.) For the steaks, he marinated them overnight in a sauce from Fischer‘s (an great little grocery store and meat market in a neighboring town) and then used our good friends, Tom and Justin’s homemade rub on them (they’re about to launch a new website for all their yummy recipes, check it out – TGK). I think I could have eaten 16 oz. by myself. And mom of course had snacks, dips and desserts galore including homemade ice cream which she makes for me every year. A while back, Juan introduced us to his famous corn dip and it has been a hit at our family get-togethers ever since. I’ve shared the love below.

Juan’s Famous Corn Dip

  • 1 chopped green pepper
  • 1 chopped red pepper diced
  • 1 chopped 1 red onion
  • 2-3 cored and chopped jalapenos if you’re adventurous
  • 2 cans of whole kernel corn
  • 1/2 – 1 bottle of Kraft Zesty Ranch Dressing
  • 1 cup of grated cheddar cheese (sometimes I do more cheese)
  • Mix all of this together and chill
  • Top with crushed Chili-Cheese Fritos
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