Baby Shower for Haley McAfee

2008-09-21T17:43:00.000-07:00

A sweet little boy

to tuck in all snug

to love and to cuddle

to kiss and hug.

Join us for a baby shower brunch for Haley McAfee! It will be held at Val Barcott's home Saturday, October 4th at 10:30 am. Please RSVP to Val at 407-297-7315 or vbarcott@gmail.com before October 1st.

Haley is registered at Pottery Barn and Babies 'R' Us.

Ladies Night Out

2008-09-12T11:16:00.000-07:00

Come one, come all - to the new Winter Garden Mall! OK, it's really the Winter Garden Village. But hey, that didn't rhyme :) Mark your calendars for Monday, October 6th at 6:30 P.M., when we'll be meeting at Mimi's Cafe for some tasty fellowship! To take a look at their menu, click here.

Beach Retreat

2008-08-19T17:58:00.004-07:00

We had a great time at this years beach retreat! Christine prepared lots of tasty meals for us, while Diana and Michelle lead us in two devotions. We enjoyed chair massages, swimming in the pool, splashing in the sea, hunting for sea shells, watching a turtle nest, watching the sun rise, and enjoyed a sunset dinner on the coast. Christine taught some of the ladies how to make jewelry, we had an interesting round of Mexican train dominoes and discussed our “gravy personalities  Best of all, there was plenty of fellowship time as we got to know each other better. It truly was a wonderful weekend. Thank you to the Pastoor family for their gracious hospitality, and to Christine, Susan, Beth, Betsy, Michelle and Diana for all of their efforts to make this another great retreat!

Below are recipes for some of the tasty dishes we enjoyed at the retreat. And for those of us who still use packaged gravy, there’s a recipe you might enjoy as well :) Happy cooking!

Spicy Beef Roast

3 pound round tip roast
1 – 2 Tbsp cracked black peppercorns
2 cloves garlic, minced
3 Tbsp balsamic vinegar
¼ cup soy sauce
2 Tbsp Worcestershire sauce
2 tsp dry mustard

• Rub cracked pepper and garlic onto roast. Put roast in crock-pot. Make several shallow slits in top of roast.
• In small bowl, combine remaining ingredients and pour over meat. Cover; cook on low 8-10 hours or high 4-5 hours

12 servings

Lemon Pine Nut Tagliatelle Pasta

1 cup fresh parsley, chopped, and extra for garnish
½ cup EVOO (extra virgin olive oil)
zest of 2 lemons
½ cup pine nuts, toasted in dry fry pan, stirring until browned –DO NOT WALK AWAY, and extra for garnish
Lemon – cut in wedges

• Mix parsley, EVOO, lemon zest & pine nuts, season with salt. Cover and let sit 2 hours at room temp.
• Cook pasta (preference Cipriani’s tagliarelle from fresh market), reserve ½ cup pasta water before draining
• Put parsley mix in pasta bowl and add reserved pasta water. Mix and add cooked pasta.
• Tow well, season with salt and pepper. Garnish with lemon wedges, pine nuts and parsley.

Jewish Apple Cake

The cake we enjoyed had blueberries instead of apples. Feel free to use your favorite fruit as well, omitting the cinnamon if needed.

4-5 med. apples, peeled, cored & sliced
1 pear " " "
5 Tbsp. Sugar
2 tsp. Cinnamon
Mix sugar and cinnamon together and toss with fruit, set aside.

Cake:
1 tsp. salt
3 tsp. baking powder
3 cups flour
2 cups sugar
1 cup oil
1/4 cup orange juice
4 eggs
2 1/2 tsp. vanilla

mix ingredients together and beat well. Pour 1/2 of the batter in greased bundt pan, add apple mixture and pour in rest of batter.
Bake @ 350 degrees for 1 hour and 25 minutes.

Enjoy!
Christine

And for all of us packaged gravy users...

White Roux Recipe courtesy Alton Brown
Show: Good Eats
Episode: Gravy Confidential

4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally. Roux will become crumbly.

Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid (even canned broth for you quick fixin' moms!), allow roux to cool to room temperature, or refrigerate, and stir in.

Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed by adding to additional broth/drippings.

Pine Ridge PCA Women's Ministry

Baby Shower for Haley McAfee

Ladies Night Out

Beach Retreat