Sunday, July 25, 2010
Everyone eat up next trip -- and the trips after. We are stocked for a while.
Saturday, July 24, 2010
Today's activity was a drive out to Courtright with a stop to walk through the McKinley big trees. We drove to the far side of Courtright across the dam and then hiked on the jeep road and then the trail up the east side of the lake.
Same 5 friends but with the 3 sisters from the other side and Dogtooth Peak on the far right.
There was a lot of water in the streams so we had to rock-hop, or in one case walk a log to get across. There were also mosquitoes but we did ok with lots of bug spray. The bugs weren't was bad as I had feared. And the road is no worse than I remembered.
Thursday, July 22, 2010
We got started early today because we had been told the power would be turned off at 9am until 3pm (which means also no water) but when we got to Dennis's about 2pm we found out they didn't turn it off. So Cal Edison called him last evening to tell him, but didn't call us. The plan was for power off also at Shaver so Dennis thinks they had too many complaints. They will supposedly do it some time when it doesn't inconvenience so many people.
Tomorrow we are headed to Dinkey Lakes. Mosquitoes and all.
Wednesday, July 7, 2010
1 lb butter
2 dozen tortillas
1 package tortellini
2 large tenderlion
2 pork chops
1 lb bacon
6 mini baguette
2 lb espresso
Portobello mushroom raviolis
1 frozen lemonade
½ gallon milk
4 crushed garlic cubes
There is also a pound of bacon in the refrigerator that is good until early August.
At one time we didn't have a phone, we still don't have TV, but with DSL and a one-to-one laptop to person ratio, plus an iPad, a Kindle, numerous "smart phones" (but no satellite connection), we were totally connected.
Monday, July 5, 2010
Thank you so much for such a wonderful weekend! Thank you for the delicious dinners, the refreshing beer, the wonderful company, and also thank you for sharing the cabin and making room for all of us.
It was a great long weekend.
All of us
WHEREAS, garlic-rubbed meats are tastier than those not so rubbed; and
WHEREAS, lamb so embrocated and grilled is consumed with the vigor and relish possessed by those individuals strong of mind and empty of stomach; and
WHEREAS, a missive detailing the steps properly taken will facilitate repetition of the below-photographed feast;
BE IT SO DETAILED:
Grilled Rack of Lamb with Chimichurri Sauce
4 small racks of lamb (about 8 ribs per rack), trimmed of most fat and patted dry
Chimichurri Sauce:1. Get a hot fire going in the pit and put the grate on. Preheat the oven to 400 degrees.
1 c. Italian parsley, rinsed and patted dry
5 cloves garlic, peeled
1/2 c. olive oil
1/4 c. red wine vinegar or other acid (e.g., lime juice)
1 tsp. red pepper flakes (we used a few jalapeno slices instead)
1 tsp. salt
additional olive oil, salt, and pepper for seasoning
Combine the parsley, garlic, olive oil, acid, salt, and red pepper flakes in a food processor or blender; pulse to combine and then blend. The mixture should have the consistency of a loose paste. Save half of the sauce for serving at the table.
2. Rub the racks of lamb with a small amount of oil, salt and pepper, then rub each rack with half of the Chimichurri.
3. Quickly sear the racks of lamb on the grill, about 2-4 minutes per side, until a crust forms. Remove the racks from the fire and put in an oven-safe pan. Brush the racks with a little more Chimichurri.
4. Put the pan in the oven and roast until a meat thermometer reads 120 degrees for medium-rare, 125 degrees for medium.
5. Take the pan from the oven, cover the meat, and allow to rest for 10-15 minutes.
6. Go to freaking town on that delicious sheep.