Monday, March 16, 2015

Sunday Family Dinner (and Pool Time!)

We had a small family party to visit with Nana Joy, beautiful weather and the grands were able to jump in the pool; first time for AA using the Winterbourne pool. We were surprised that the pool temperature was 78 degrees; it is a smaller pool than the Club, narrower and shallower. Anyways, the girls were happy!

Family photo at the pool:
 Dylan can swim forever!
Dinner was Teriaki Chicken and BBQ Pork Sliders (curtesy of Kelly P.); plus Ford's cole slaw and my new carrot salad (Joy helped in the kitchen alot); dessert was strawberry shortcake.
The girls made a St. Patrick's Day treat: pretzels, chocolate disks (used only brown and white chocolate disks) with a green M&M on top. I found the idea at "lovefromtheoven" dot com. I didn't get a photo of our finished product so the second photo is from the source blog. I did make up treat bags; plus a few "kits" with the three raw materials for someone to make their own batch at home.
 Jump roping; Livi is a pro at it!
Above: I love geraniums; Dylan, inside after her swim, enjoying playing on the mini-iPad:
Tried to get some green color on the table:
Flowers from Carolyn:
I found a new carrot salad, reminiscent of my Mom's. This has a different twist with toasted pecans, cranberries and honey - all helped with the sweetness. Delicious and easy too!
Carrot-Cranberry Salad
Total Time: 20 min. Prep: 20 min
Yield: 4 servings
Level: Easy
o   1/2 cup mayonnaise
o   1/4 cup extra-virgin olive oil
o   1 tablespoon honey
o   1 tablespoon white wine vinegar
o   Kosher salt and freshly ground black pepper
o   4 cups shredded carrots (about 8 medium)
o   1/4 cup dried cranberries
o   1/4 cup toasted pecans, coarsely chopped
o   1/2 teaspoon celery seed
Directions: Whisk the mayonnaise, oil, honey and vinegar in a small bowl. Sprinkle with salt and pepper.
Toss the carrots, cranberries, pecans and celery seeds in a medium bowl. Add the mayonnaise-oil mixture and toss until well combined. Cover the bowl and refrigerate until ready to serve.

1 comment:

Vivian M said...

I have to try that recipe...normally we put golden raisins in our carrot salad, yours sounds delicious!