Last weekend my younger son and his fiancee spent the weekend with us.
They are beginning the process of planning for their wedding and one of the options they are considering is a wedding in the San Luis Obispo area.
Of course that idea is one we love but whatever they decide will be fine with us. Nevertheless, it is an exciting time for us all.
You may remember that as of a few weeks ago both of our sons are now engaged! I will most likely be referencing them both in future posts on my blog so pay close attention as it may be confusing at times!
Although it was a busy couple of days for them we found time to squeeze in a couple of dinners.
Friday evening after they arrived we had chicken, spatchcocked, and grilled with lots of fresh rosemary and Roast Sausages with Fennel and Red Wine, a dish I prepared earlier in the day. I will post that recipe on an upcoming blog.
Saturday morning we all went to the Farmers Market before they went off to their first appointment.
While there my future daughter-in-law presented me with a bagful of squash blossoms with the baby zucchini attached. I promised to make them as appetizers for dinner that evening.
- I made them once before but without the zucchini attached (I have since learned those are the males and the ones with the attached zucchini are the females).
I had read that you can prepare them both the same way so I was kind of excited to give it a shot! Here’s the result…
Delicious! That held us until I could get my Big Fat Greek Dinner ready.
The menu was Grilled Butterflied Leg of Lamb with Lemon, Herbs and Garlic , served with Tzatziki, Orzo with Onions and Fresh Parsley and Thyme, and a Greek Panzanella Salad.
After dinner we had just enough room to sample some of the artisanal
chocolates the kids bought us at the Farmers Market that morning from a
local vendor, Sweet Brasil Artisan Brigadeiros…a perfect ending to a perfect meal and a fun weekend. Look them up…http://www.sweetbrasil-slo.com/ Yum!