CLT to ATL.
So much happening down here in the ATL – not much time to blog! Yesterday was a whirlwind. I knew I would be leaving straight from work to head down to Atlanta to go right to bachelorette night #1, so I actually wore my party dress to work and cooked in it all day! :)
But before I could head down south, I had a little cooking to do. Today was our second to last staff lunch, and we were also celebrating a birthday – fun! First up on the lunch menu was a delicious millet salad that I made up off of the top of my head.
Not gonna lie, I think this might be one of my favorite things I’ve ever made. I will definitely be re-making it next week so that I can detail and share the recipe with you guys.
The short version of the recipe – toasted millet with roasted butternut squash, almonds, and dried cranberries with a maple balsamic dressing.
So freaking delicious.
Second menu item – patty pan squash. Have you guys ever seen these?
I sauteed them with a bunch of onions and green peppers, and then mixed in some parmesan cheese at the end.
Patty pan is basically just like yellow squash, and cooks almost just the same. I like to leave the skins on for a little extra crunch and fiber.
You can’t go wrong with parmesan cheese.
Since it was such a hot day, I knew we’d need something to cool us down, so I made a big batch of ice cold gazpacho.
I served it in a pitcher to make it easy to pour, and when the guests came to the table one of the farm guys asked me if it was thousand island dressing. :)
Vitamix soup – tomatoes, onions, peppers, tomato juice, sherry vinegar, olive oil, and salt and pepper. Yuummmmm. Added some diced tomato and freshly sliced basil at the end.
Cool and refreshing, and once they realized it wasn’t salad dressing, the staff all loved it.
Lastly, we were celebrating Shane’s birthday, and the farm owner has asked me to prepare a healthy birthday treat. I solicited the twitter crowd for recipes, and chose an easy vegan cupcake recipe that I had all of the ingredients for right there in the pantry.
Vanilla cinnamon cupcakes with chocolate ganache on top.
They were so moist and delicious, and you never would have guessed they were vegan.
I wanted to take all of these home with me.
As soon as lunch was over, I cleaned up and hit the road for a little road trip down to Atlanta. Passed a big fuzzy peach on my way, so I knew Georgia was getting close…
And of course it wouldn’t be one of my road trips without rain…
But I didn’t let it get me down. The drive was short enough that I kept myself occupied by singing at the top of my lungs the whole time.
I rolled into Roswell around 8:30pm, and got quickly cleaned up to head out to the party with the fabulous Haley!
Casey’s brother, Kirt, is getting married in October, and this weekend was the bachelorette party for his wonderful fiancé. Even though it was a bit of a drive, I’m so glad I was able to be here to celebrate with her.
I hadn’t eaten anything since around noon, so when we got to the house at nearly 10pm I was STARVING. I crammed a bean burrito down my throat.
There were lots of fun bachelorette festivities in order for the night – you guys get the tame pictures here on the blog. :)
I made the best of the snack table – even snagged a few handfuls of peanut M&M’s. I’m so wild! :)
We watched the bachelorette open her gifts and got to know her friends from high school and college.
She’s so cute!
I think she had a really good time, and the fun will only continue the rest of the weekend.
The rest of the night was wild and crazy, and I had so much fun sitting and talking with Haley and catching up with her. We didn’t leave the party until after TWO in the morning.
The two of us headed back to Toby and Kevin’s house and talked for another hour. I finally hit my pillow around 3:30am, and I slept until almost TEN today!! Here’s hoping I get to bed a little earlier tonight, or else I will be wrecked on sleeping the rest of the week. Today’s plans are lunch, pool, dinner, and a bar crawl – eeeek!