Step inside Studio 907. Be surrounded by the artifacts of a life in progress. Watch out for the snapping photos, the sharp edges of metal smithing, the incredible act of felting, the painting of silk, the shifting grounds of travel, the click clack of the mah jongg tiles, vibrant smells from the kitchen and the warmth of an ever full house. Never mind the dogs barking - they're friendly to the core. Grab a cup of coffee, pour yourself a glass of wine. Come enjoy a journey with me.
Sunday, July 8, 2012
Another Mah Jongg Marathon
What a delightful weekend we had at my house for our mah jongg marathon with an old fashioned girlfriend PJ party and a whole lot of eating and drinking - after all no one was driving, so drink we did. We played game after game of mah jongg making it a real marathon event. And to top it off on the very last game of the marathon, I got a mah jongg on the difficult second to last hand under "Singles and Pairs"on the 2012 card and pulled my own making it double pay of $1.00 from everyone. This is exciting stuff in the world of mah jongg!
Set 'em up and let the games begin.
Started the weekend off with margarritas, chips and home made guacamole.
More appetizers of cut up little peppers and a ricotta dip.
Yummy tea from fresh sage, mint and fennel. Just steep it for 15 minutes, add honey, more mint, lemon slices and ice. It's so refreshing for the summer.
Don't mess with Stephanie when she's got a drink in her hand!
Spinach salad with red onion onion and grapefruit and toasted pine nuts. Homemade dressing of peach vinegar, olive oil, maple syrup, and dijon mustard.
Lecia made a chocolate cake from scratch. Way to go Lecia!
Check out the that the fingernail polish matches the spatula. Was it planned this way for the photo shoot?
I made these polenta stuffed polano peppers and they were so yummy. For the sauce I roasted tomatoes and red onion and then chopped it in the food processing with S&P and a drop of cinnamon. I slit the peppers lengthwise, removed the seeds and then then roasted them. I stuffed the roasted peppers with a mixture of polenta, goat cheese and grilled corn from the cob. Using a 13x9 pan, put some of the sauce on the bottom, add the stuffed peppers and top with the remaining sauce. Bake 350 degrees for 20 minutes.
Stephanie and Lecia comparing iBook notes
Old and good friends Beth and Bonnie.
Lecia's home made yummy chocolate cake. The secret is to add coffee instead of water.