Our newest counterparts

Adventures in Asheville

Today, Mom and I made the journey to the Asheville airport to pick Dad up. On the way, we got stopped at the Asheville Farmers' Market to get some strawberries for Mrs. Julia to make jam (the best in the world). Mom and I were feeling a little adventurous so we got some peach salsa too...the guy who was selling it informed us that it was made by Amish people, so it won't be too spicy. We were sold. After we picked Dad up from the airport, we headed to the Corner Kitchen, a lovely restaurant in Biltmore Village.

A long way from the gates...

Went to see the Braves take on the Yanks at the Ted. Things started out great, as I arrived, on what seemed to be an ideal weather night, in time to pick up my own Craig Kimbrel bobble-head.

Time for Grown-up Club to end

And for the counterparts to start walking.....

Please explain this......

Can't leave this heart inside the Gates!!!!

Joyful, joyful!

                                                 Only one problem....Missing my daddy!

Going into town

Today, several members of the group made the big trek "into town" (aka Black Mountain). Some of us even dressed up for the occasion (and by "dressed up" I mean we put on makeup). Mom, Kim, and I wandered around and found some cute things in a little shop whose name I have unfortunately forgotten.. I think it was "Gift" something. Anyhow, I found this cute gem of a necklace there:

After making a stop at the knitting shop, where we always feel so welcome, Mom, Kim, Annee, Julie, and I headed over to a new Black Mountain establishment: Hey Hey Cupcakes. We had noticed the new addition to the shops of Black Mountain on our way into Montreat and just had to check it out. Well, folks, let me tell you that I am hooked. When we walked in, one of the bakers gave us samples of Margarita cupcakes--just out of the oven. We even watched her put the icing and lime zest on, so we knew they were fresh. They were absolutely delicious. However, I also had my eye on the chocolate cupcake with cream cheese icing, so I ended up with that (and so did Julie):

 pure goodness right here

I think it's safe to say that we will definitely be back. I have high hopes that this place will stay in business. The people were so nice, and as I think I've already said a few times, the cupcakes were divine. Shoutout to Dad--we thought of you when we saw the "24 Karat" carrot cupcakes. You definitely need to come with us next time.

Well, that's all for now. I can't believe that our first week is almost over. Time sure does fly when you're in the Gates! The Barn Dance is tomorrow, and I am sure there will be pictures to come. I'd better go get some rest so I'm ready for tomorrow's adventures!

 

Julia's Kitchen

I, for one, highly recommend Julia's cooking classes.....and I am no great cook. But I learned so many good things. Now for all of those who benefit from Julia's cooking, here is the plan. The kitchen REALLY needs work. Ann Jones is going to get folks to "buy" tiles for the backsplash of the future kitchen (demo tiles will be made next week). For $50, you can have your tile personalize.

So come prepared with donations and ideas for your own (or share one with your counterpart) tile!

Lake Susan

Sad, sad athletics article

  http://chronicle.com/article/The-Education-of-Dasmine/132065/  

Corn and Pepper Quesadilla Wedges

Incredible!

Ingredients:

1 15 ounce Ready Pie Crust

2 Tbsp Butter Or Margarine, melted

1/2 teaspooon Red Pepper

2 cups Colby Jack Cheese, shredded

1 cup Cooked Fresh Or Thawed Frozen Whole Kernel Corn

3/4 cup Sweet Red Pepper, diced

⅓ cup Green Onion, minced

1 Jalapeno Pepper, seeded and minced

top with sour cream and salsa

Corn and Pepper Quesadilla Wedges

Directions:

Unfold both pie crush sheets onto a lightly floured

baking sheet; press out fold lines. Score each sheet

into 10 wedges with a sharp knife. Combine melted

buyer and red pepper. Brush each piecrust sheet

evenly with butter mixture. Bake at 450 degrees for 8

to 10 minutes or until lightly browned. Cut one

piecrust sheet through scored lines and set aside.

Combine cheese, corn, sweet red pepper, green onions

and jalapeño; sprinkle over remaining prepared pastry

sheet. Bake at 425 degrees for 8 to 10 minutes or until

cheese melts. To serve cut through score lines and

arrange pastry wedges over cheese mixture. Serve with desired toppings.

Julia also suggests adding chicken!

Inside the Gates 6/5/12

Our first post includes the recipe for Julia's fabulous dinner last night!

Ingredients:

Two Lemons

2 large Chicken Breasts, cut in half and pounded to 1/4" height

Salt And Pepper

1/4 cup All-Purpose Flour

1 Egg, beaten and mixed with a tablespoon of water

4-6 Tbsp Unsalted Butter

1/2 cup Chicken Stock

Dry Pasta

Lemon Chicken Pasta

Directions:

Take one lemon and grate lemon rind from entire

lemon. Reserve for garnish.

Squeeze juice from one lemon and slice 1/2 of the other

lemon in thin slices. You will use last half for extra

juice if needed.

Place pasta water on to boil. Put a good teaspoon of

salt in water. When boiling, put in desired amount of

pasta.

Mix flour and about ⅛ teaspoon and 1/4 of pepper.

Heat skillet on medium high with 2 tablespoons

butter.

Take pounded chicken breasts and dredge through

flour and then dip in egg mixture. Place in hot skillet and cook 3-4 minutes on each side. Do not

crowd chicken. If needed do in separate batches and keep warm in oven.

When chicken is complete, put additional butter in pan and put lemon juice in pan. Scrap bits

from pan. Then put in chicken stock and heat. Sprinkle remaining flour over top and whisk in

flour to make gravy. Adjust with extra chicken stock, lemon juice or butter for desired

consistency and taste.

Drain pasta reserving a cup of pasta water. Place drained pasta in pan with gravy and let it soak it

up. Serve with pasta, chicken, lemon slice and grated lemon.