I happily stumbled into the opportunity to take Dave to Garland’s Oak Creek Lodge for his birthday weekend.
A friend, whom I have yet to met in-person, offered it and I snagged it up the second I saw it.
Betsy is a follower and frequent commenter. I did a little research and found that Betsy has left 50 comments here. Betsy, you are awesome!
Anyhow, Betsy and I are Facebook friends too. On August 20th, Betsy posted that she would not be able to use her reserved weekend at Garland’s and asked if anyone would like to take it. I jumped at the opportunity!
Garland’s has a long history of being difficult to get into. Guests hold on to their treasured reservations from year to year. And since Betsy’s weekend happened to fall on Dave’s birthday, I just had to have it. I sent Betsy a check, she made the arrangements with Garland’s and we were set.
Dave had no idea where we were going. I just told him what to pack a bag and then I drove north.
He was surprised and thrilled when I pulled off beautiful State Route 89A, crossed Oak Creek and into Garland’s 10-acre/16 cabin property.
Garland’s is an American-plan lodge; it includes full breakfast, afternoon tea and gourmet dinner.
The food is a big part of the experience. We enjoyed Roast Pork Loin with Port Plum Reduction on Friday night and Pan Seared Halibut with Romesco Sauce and Saturday.
Oh, and the warm Orange-Cranberry muffins we scarfed down on Saturday morning…. to die for!
On Saturday night, I had a quick look into the kitchen and met Chef Brian Widmer. Chef Widmer could not have been more gracious, warm and welcoming. Thank you Chef for taking a few minutes during your crunch-time to talk with me!
It’s hard to tear yourself away from the property, but Dave and I did venture out on Saturday afternoon to visit Slide Rock State Park, which just reopened on Wednesday of last week, after the Slide Fire of this past May. It was packed!
We also drove into downtown Sedona to buy some fresh Sandia Chili Pepper Ristras.
October 6, 2014 6 Comments
Sending out big birthday wishes to my cohort in crime – Sheila!
We shop for vintage and salvage together.
We go on road trips to find the best stuff.
We break into houses when necessary … don’t worry, it was Sheila’s own Coronado Island cottage!
We host craft-parties together.
June 4, 2014 4 Comments
I found the inspiration for the final recipe of “Connor Week” on one of my favorite cooking blogs, White On Rice Couple.
Connor requested Roasted Cheesy Cauliflower which I also happily made. I figured, if one head of cauliflower is good, then two must be better!
The major change I made from the original White On Rice Couple recipe was to simmer and soften the cauliflower before roasting.
May 29, 2014 No Comments
Connor did not request this salad for his birthday dinner, but I needed something cool, refreshing, colorful and healthy to add to the menu that was heavy with ribs and BBQ sauce.
I’d be happy eating this all summer long! Add some feta or goat cheese if you’d like. I left it out because those aren’t Connor’s favorite things, and on your birthday, you should never have to eat something you don’t like!
Summer Corn, Cucumber & Tomato Salad
1 tablespoon rice wine vinegar
1 tablespoon champagne vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoon chopped cilantro
16 ounce package frozen corn, thawed
2 cups cherry tomatoes, halved
1/2 English cucumber, diced
1/2 red onion, peeled and diced
2 avocados, diced
May 28, 2014 2 Comments
This is going to be “Connor Week” where I share with you the recipes I made for Connor’s birthday dinner. Yesterday was Connor’s Cake, a beautiful “candy cake,” today the main course is the star.
This is the second year in a row that Connor has requested baby back ribs for his birthday dinner. Last year’s recipe focused on the homemade BBQ sauce and the slow dry cooking of the ribs. This year, I slow cooked the ribs in liquid and used purchased sauce. Although this recipe is less labor intensive, we all agreed, both methods produced delicious results.
We had a “special guest” at the dinner this year. Connor has been house-sitting for nearly two weeks at Kim’s house while she and her family are in Machu Picchu. Connor wanted to spend the entire day here at home, so he brought along Kim’s adorable pooch, Charlie. Charlie LOVES Connor. Coincidentally, Connor loves Charlie too, and so do we!
May 27, 2014 4 Comments
Connor worked on Saturday night, so we celebrated his birthday on Sunday. Marissa is in town for a wedding, which was also on Saturday, so it worked out perfectly since she could then celebrate with her brother too.
This is the cake I made for him. I found the image on Pinterest, of course. No need for an actual recipe. Use your favorite cake recipe or a box mix. Frost with your favorite icing, I used a chocolate butter cream, recipe included. Then decorate and trim with KitKak bars, M&M’s and a ribbon. That’s all there is to it!
Connor’s Candy & Cake Birthday Cake
Chocolate Butter Frosting
1 stick (1/2 cup) unsalted butter, room temperature
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
3 to 4 cups powdered sugar
1/4 cup milk, half-and-half, or cream
Two 9-inch round cakes (from 1 box cake mix)
Three 4.5-ounce Giant Kit Kat Bars
One 12.6-ounce bag M&M’s
Chocolate Butter Frosting: In the bowl of a standing mixer, cream together the butter and vanilla.
Mix in the cocoa powder.
Add the powdered sugar alternately with the cream. Beat until light and fluffy. If necessary, adjust the consistency with more milk or sugar.
Place one of the cake layers on a cake stand or platter and frost the top with the frosting. Place the second layer on top and frost the top and the sides.
Immediately after the cake is frosted, begin placing the individual Kit Kat sticks to the sides of the cake, leaving a very small space in between each Kit Kat (you need to do this before the frosting has time to dry and set up.)
Three giant packages is the exact amount you need to completely surround the cake.
May 26, 2014 3 Comments
Happy Birthday, Sloane!
April 30, 2014 2 Comments
My life is spiraling out of control, out of my control. Others are currently pulling the strings. As a result I have nothing new to blog about so today I’m giving you a Throwback Thursday.
Today is a special day for my longtime friend… who also was a bridesmaid in my wedding some 28 years ago …. today is her birthday.
The two cocktails and appetizer in THIS POST are what I served when we had Birthday Girl Karen and her husband, Bob, over for dinner last year about this time.
February 27, 2014 1 Comment
Chef/Restauranteur and longtime friend, Mark Tarbell of Tarbell’s Restaurant, was the guest teacher at Les Gourmettes on Monday and Tuesday nights. His menu was inspired, fun, and delicious. The first course was Frico with Smoked Paprika Aioli.
Frico, is an Italian savory food, typical of Friuli, in the northeastern tip of Italy, which consists of a thin crisp wafer of shredded cheese, baked or fried until crisp. The customary cheeses used include Montasio, Parmesan or mozzarella. Mark used Montasio cheese, but Parmesan is easier to find and works just as well.
February 26, 2014 4 Comments
Today is my Aunt Patty’s 60th birthday. Patty is the youngest of eight in the family where my mom is the oldest. My mom was 18 when Patty was born and she married my dad in November of that same year.
We celebrated yesterday with a birthday party at my Uncle Mike and Aunt Silvia’s lovely home. This is the cake that my sister, Sloane, had made at Honey Moon Sweets, for the occasion. The following recipe is one the two salads I brought. The other salad will be posted tomorrow.
Happy Birthday, Patty!
And a very Happy Labor Day to all of you.
September 2, 2013 2 Comments