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!
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.
Carrot-Cranberry Salad
Total Time:
20 min. Prep: 20 min
Yield: 4
servings
Level: Easy
Ingredients:
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.
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1 comment:
I have to try that recipe...normally we put golden raisins in our carrot salad, yours sounds delicious!
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