8/21/07

Picnic on a Boat

One evening we nabbed Hoppi (Thursday Night Dinners), telling her that we had a surprise for her, and drove to meet our friends. We headed to the lake, hopped in their boat and jetted out to quiet waters.

Then the best part began.

First the tablecloth came out of the basket, then the most marvelous picnic for us all to enjoy: Appetizers, bread, Korean beef on skewers, grapes and chocolate.

We ate, laughed and lived in the moment.


After a crazy week, the experience was surreal. It was exactly what we needed, as we were all tired and worn out. Great food, awesome friends, and we drank in God’s beauty surrounding us with mountains and a beautiful sunset.

Ted, Pam and Anna know true hospitality:
treating their guests well.

(photos: Anna, me, Hoppi and Pam having a great time; Pam, Paul and Ted; yummy food; beautiful moutains surrounding Emigrant Lake)
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Here’s one of Anna’s favorite family recipes that she made for our dinner.

Baked Artichoke Dip w/ Roasted Garlic

This is a double batch cause it’s never enough for a small party.
The amounts in parentheses are for a single batch.

5 peeled cloves of garlic, roasted until easily mashed.
*(See below for instructions, allow for an hour & half preparation before rest of dip is made.)
1 - 6 oz. jar artichoke hearts, chopped fine
1 cup button mushrooms, minced
1/4 cup of marinated sun dried tomatoes, minced
1 cup Parmesan cheese, grated
1 cup mayonnaise
Salt &pepper
1/4 tsp. paprika

Preheat oven to 375 degrees
Mix all the ingredients and place in an oven safe dish.
Cover with topping of choice (breadcrumbs, chives, cilantro, or garnish with paprika)

Cover with aluminum foil. Uncover when 10 minutes are left for baking. Place in an ovenproof pan, lined with aluminum foil, so if the dip overflows there is easy clean up.

Bake for 20-30 minutes or until the edges bubble.

Serve with crackers, pita bread and/or toasted French bread!

*(To roast garlic, don’t peel but take whole garlic bulb and cut the top 1 centimeter or ½ inch off. The tips of the garlic cloves should be seen. Drizzle olive oil over this and then wrap whole bulb in aluminum foil and bake for 1 hour & half at 350 degrees.

9 comments:

Heidijayhawk said...

that looks FABULOUS!!!! what fun!

GiBee said...

What a beautiful, yet simple spread! The recipe looks delicious!!!

Kerry said...

What a beautiful setting! And I'm definately going to try that recipe. Sounds yummy.

ellen b said...

Lovely and the recipe sounds great!

Jenster said...

That looks and sounds like so much fun!

Dee Light said...

Yum, that artichoke dip is different than the one I have. I'll have to try it!!!!

ValleyGirl said...

Oh, that sounds like such a wonderfully peaceful and relaxing way to end a day! There's just something about water... (kind of like fire) What a great way to spend time with friends and drink in the splendor of God's handiwork at the same time.

Kim from "HomeIsWhereTheHeartIs" said...

Sandy, it sounds like you had a great time!

Thanks for sharing the recipe...it sounds delicious!

Also, thank you for stopping by to "visit" me and for your sweet comment! I really appreciate it.

millermoments said...

YUM!!! I'm so making this for our next get-together! Keep those fabulous recipes a-comin'! :)