At the suggestion of my sweet neighbor and fellow bookclubber, Jocelyn, I have decided that our book club books + dishes need sharing.
Because, yes, it is nice to talk about books. And visit with friends. And get out of the house once a month. But, my oh my, do we ever eat well! Lately, it's been thematic.
Take, for instance, The Beach Trip, by Cathy Holton.
It is about four friends who have not been together in the 23 years since college and join each other at one of their homes on the Outer Banks for a week. There are familiar threads of mid-life crossroads and secrets and digging in the to past, but the plot of the story isn't so light that it can be passed off as fluff. We all enjoyed it and had a lively discussion.
It is also the book that introduced me to the Margarona.
Delicious and dangerous, this drink is a sipper. It seemed fitting to serve it at book club, of course.Margaronas a la Beach Trip:
Empty 1 can of limeaid into a blender.
Fill that can with tequila and pour it in.
Add two Coronas.
Stir and Serve with a lime wedge.
I have never filled that whole can with tequila. And I use Corona Light. And I have added a third beer to the pitcher to mellow it out a bit. Doesn't matter. It's all good.
For dinner, Jocelyn served the following:Mexican image via Kraft)
1/3 cup Kraft Italian Dressing
1 can (15oz) black beans, rinsed
2 avocados, chopped
2 cups halved cherry tomatoes
1 yellow pepper chopped
1/2 cup chopped red onions
1/2 cup Kraft Mexican Style Finely shredded four cheese
mix dressing and cumin
combine remaining ingredients in large bowl. add dressing mixture, mix lightly. (
Heirloom Tomato Salad (image via Kraft)
1 lb. mixed fresh tomatoes chopped
1/2 cup thinly sliced red onions
1/4 cup Athenos crumbled feta cheese with basil & tomato
1/4 cup Kraft House Italian Dressing & Marinade
2tbsp chopped fresh basil
2tbsp chopped fresh parsley
Chili Chicken Kabobs (via Eat Clean Diet)
Hers looked better than this and had squash + zucchini on the skewers , too.
• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces
• Yellow Squash, Zucchini, & Onion for skewers
I am pretty sure we all had seconds of everything. It was so delicious and perfect for a hot summer evening. Oh, Joc also served fresh homemade ice cream with strawberries for dessert.
Yeah, Book Club kind of rocks.