Wednesday, September 17, 2008

A Blogging Pot Luck

by Meghann on September 17, 2008


Tonight’s Pot Luck dinner was such a great idea. It was so nice and relaxing to get together in a casual environment with some amazing girls. I don’t know why we didn’t think of this sooner.

Each of us we’re in charge of a different component of the meal. Caitlin made the main course, I provided a side dish and Jenna brought dessert. It was tri-perfecta!

I arrived at Caitlin’s adorable apartment around 6:30, with Abbie in tow. Abbie made quick friends with James and Maggie last Friday and was very eager to run around with her new playmates. They definitely wore themselves out running around the apartment making sure to give plenty of lovin’ and kisses to each person.’

Now on to the food, I mean that was the most important part of the night, right?

For the main course, Caitlin made mer Mom’s Turkey Lasagna.


It was terrific. She had an awesome layer of veggies in there that included broccoli and squash, two of my faves in any pasta dish. It was perfectly cheesy, without being overwhelming. I gave the lasagna two thumbs up!

For my side dish I had to think long and hard, I mean what goes well with lasagna? In the end, I decided to keep it simple with a nice fresh salad.


My Salad Side Dish consisted of:

  • Romaine Lettuce
  • Mushrooms
  • Green Onions
  • Goat Cheese
  • Tomatoes
  • Chopped Dates

I kind of just threw what ever was in my fridge on top of the salad and I was pleasantly surprised with the creation. I mean you can’t go wrong with goat cheese and dates, right? For anyone who hasn’t tried it, I would definitely suggest the addition of dates to any salad.

For my dressing I decided to get a little creative. I put together a home made Sun- Dried Tomato Vinaigrette Dressing. I used the Sun-Dried tomatoes I found on Sunday as my inspiration. I glanced at a few vinaigrette recipes online before just throwing what ever I thought looked good into my food processor.

Sun-Dried Tomato Vinaigrette

  • 4 Sun Dried Tomato halves
  • 1/2 cup Olive Oil
  • 1/4 cup Balsamic vinegar
  • 1/3 cup water
  • 1 Garlic Clove
  • 4 Basil leaves
  • 2 tsp Sugar
  • S&P

Toss all the ingredients into a food processor and presto, dressing. I actually let mine sit in the fridge overnight, I’m not sure if that made a difference, but it came out really well.


All and all a great meal.

Now on to the best part….. Dessert!!!!


Jenna made these amazing vanilla vegan cupcakes w/ vegan buttercream icing from EDBV.


Trust me, they were as good as they looked. The icing was perfectly sweet and creamy. The perfect ending to the meal. As soon as Jenna arrived I saw 6 beautiful cupcakes in her hands. I quickly did the math and realized that meant two cupcakes each. That made me very happy!

After Jenna left, Caitlin and I decided we couldn’t wait to eat our second cupcake and dug right in. Here’s a picture of my 2nd cupcake with the half of Caitlin’s.


All and all it was a great night. We all have so much in common and so much to talk about. It was actually interestingly to pass around blog gossip (can you believe it? blog gossip!) It’s like blogging has it’s own little world out there.


I was actually the only one who managed to get a normal picture of us. Score! But check out the pics at Jenna and Caitlin’s blog for some of us acting goofy.

I can’t wait for our blogging dinner on Friday with the wonder Fitnessita at Seasons 52!

It’s getting late, time for sleepy time.

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