I am so excited the weekend is here! I hosted the investment club for the first time last night and I think it went pretty well. The host makes a vegetarian dinner and then someone is assigned a salty snack and someone brings dessert. I made Jamie Oliver's Tagliatelle with Lemon, Basil & Zucchini, Baked Spinach Risotto, and Raspberry Pecan Salad with my mom's recipe for Raspberry Viniagrette. I am not used to cooking for a group so the work crew is (hopefully) eating up all of the leftovers today!
This weekend will be a fun one - BLK's birthday tonight and then my 10-year class reunion tomorrow night! We'll end the weekend with a visit with the K&JD from CO. I'm excited to meet baby Patrick for the first time.
Here are some classic photos from high school in honor of the big 10:
Sophomore Class Pic
Before the Senior Year Mixer:
The more basil we eat, the more we love it...and the more that plant seems to regenerate! Here is a recipe from earlier in the week - it is good over mixed greens and quinoa and pouring the dressing on top of the whole thing.
Grilled Chicken with Basil Dressing
From: Giada via P-Diddy in my Bridal Shower Recipe Book
2/3 C olive oil
3T plus 1/4 cup lemon juice
1 1/2 tsp crushed fennel seeds
1 1/2 tsp salt
1 tsp black pepper
6 boneless chicken breasts
1 cup lightly packed basil leaves
1 clove garlic
1 tsp lemon zest
Marinade chicken for 30 minutes or up to 1 day in: 1/3 cup of the olive oil, 3 T lemon juice, fennel, 3/4 tsp salt and 1/2 tsp pepper in ziploc bag in refrigerator.
Basil dressing: Food process basil, garlic, lemon zest, 1/4 cup lemon juice, 3/4 tsp salt, 1/2 tsp pepper. Gradually pulse in remaining 1/3 cup olive oil.
Grill chicken. Drizzle basil sauce over and serve.
Photos Courtesy of Someone on Facebook