Friday, August 6, 2010

Gone Fishin'

My head is swimming with thoughts, I'm not sure where to start. We are currently in beautiful Southern California spending a "delicious time" with family and friends. It's also Shaklee Global Conference time in Anaheim, and David's class much to report. The weekend before I got on the airplane, I traveled to Northern Minnesota. Ely, to be exact, and spent time with dear "old/new" friends in a picturesque lake home in the wilderness. Words cannot describe the beauty of the area or the incredible hospitality my friend Julie extended. This group of girlfriends have reacquainted after 30 years, and have found a strong connection even though we didn't "hang out" too much in high school. Stories, laughter, and bonding as only women can do is such a blessing. Of course, we had to eat. Barb made a fabulously healthy Indonesian Rice Salad and I can't wait to share it with you. We made simple delicious food, did yoga on the porch overlooking the lake, hiked (picked fresh raspberries along the path) get the picture, it was the ultimate B & B. Here is a shot of breakfast the last morning...pure bliss, whole grain pancakes, toasted pecans, organic blueberries and dark roast coffee (Thanks Jerry!)

Indonesian Rice Salad
(My friend Barb)
2 cups short grain brown rice

1/3 cup peanut oil
2 T toasted sesame oil
1/2 cup pineapple juice (or orange juice)
some orange zest
1 clove garlic, crushed
1/2 t crushed red pepper
1 T chopped fresh ginger
1/4 cup chopped cilantro
2 T tamari
1 t salt
2 T maple syrup (or honey)
2 T cider vinegar
1 cup chopped pineapple

2-3 scallions, minced
1 stalk celery, minced
1/2 cup raisins
1/2 cup chopped dried apricots
1 red and 1 yellow bell peppers, diced
1 small bag of snow peas
1-2 handfuls of fresh mung bean sprouts
1 cup toasted cashew (or roasted peanuts, almonds, or combination)

Cook brown rice in 3 cups water. While rice cooks, combine in a large bowl
the dressing ingredients. Add the hot rice to the dressing, mix well, and
add the scallions, celery, dried fruit, peppers, snow peas, bean sprouts, and nuts.

We sipped on this delicious drink...the perfect summer drink as the sun sets over a fuschia sky

Sangria !
as served by Barbara Ann at Eagles Nest #2
1 bottle dry red wine, like a Spanish Rioja
1 cup cognac or brandy
1/2 cup simple syrup (equal parts water and sugar, boiled briefly until dissolved; also tasty in iced tea, mint juleps, and mojitos)
1/2 cup orange juice ( I used orange/mango because that is what lurked in the refrigerator)
2 oranges, sliced into thin rounds
2 lemons, sliced
2 green apples, sliced
2 handfuls blackberries

Combine everything but the wine in a pitcher and let it soak and cool in the refrigerator
for about two hours. Add enough wine to cover all the fruit, then pack it all up and head to the lake to meet your friends.
Immediately upon arrival, add the rest of the wine to the pitcher, break out the goblets, pour generously, and toast your
good fortune. Beware the apples. Viva amigas! Allegedly lasts up to two days, refrigerated.

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