Lots of time spent reading on this swing all weekend.....
And soaking up some sun and watching Mr. Smith and Cooper play in these chairs.
Watching the sunsets in the hot tub.....
There was even a Hospitality Committee of wild goats that came over to greet us.
How sweet and not at all alarming.....
Coop spent most of his time playing in the creek, splashing around and chasing a frisbee.
Which led to this the majority of the weekend: a wet, stinky puppy.
(Who has yet to be bathed since we've returned. Any volunteers?)
Saturday night Mr. Smith grilled steak, while I prepared Stuffed Baked Potatoes and Asparagus.
Let's chat about these delectable creatures. Let's call them Delicious Dove Skewers. Mr. Smith made them over the process of two days, and I must say I was really, really impressed. They were delicious-in-my-belly.
Mr. Smith took some doves (that had been in our freezer forever), and did all that stuff to them like washing and cutting. I refused to take part in this process.
He then marinated the dove in Orange Juice and Worcestershire overnight.
Sunday afternoon, he took the dove out of the marinade and wrapped them with a dallop of cream cheese, a jalapeno pepper, and uncooked bacon, held all together by a skewer.
He then grilled these bad boys on the grill, and Oh. My. Gawd.
Heaven on earth, if you ask me.
He also did some without the jalapeno peppers, and I can tell you from firsthand experience that both are extremely tasty. These dove skewers lasted approximately 6 minutes once brought inside.
I think you could probably do these with chicken as well, instead of doves, if you're skittish in the dismembering dove department.
Onward to Sunday Night's feast...
So, Sunday night we tried a new Pork Tenderloin recipe I had seen on Kelly's Korner.
You marinate the Pork Tenderloin overnight, and then it's ready to cook the next evening.
1/2 cup soy sauce
2 oranges, juiced (We just used Orange Juice from the carton)
1 lime, juiced (We just used regular ole Lime Juice)
1 tablespoon Dijon mustard
1 teaspoon ground ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
After it soaks in the goodness overnight, remove the pork tenderloin and pat dry. Then brush with Olive Oil. I think we used Extra Virgin Olive Oil, because that's what we had handy.
Mr. Smith grilled these for about 20-25 minutes.
While your tenderloin is grilling, bring that marinade to a boil on your stove. Then, lower heat and simmer until you're ready to drizzle it over your finished pork tenderloin.
Pork Tenderloin, Squash & Zuccini, and Wild Rice.
We also enjoyed some of our wedding cake from last year, for good luck, of course!
It actually tasted pretty good!