Sunday, June 22, 2014

Weekend Cooking; Cooking for a crowd


Now that summer vacation if finally here the weekends and the weeks begin to run gloriously together except that last week I've been assisting my husband with his Arts Camp.  My husband (I have my bragging hat on) is a pretty talented director and he does an amazing job of connecting with children of all ages.  This art camp is in its seventh year and it is a lot of fun.  Kids are paired up according to age and rotate through 4 different classes of art, music, drama and dance.  We feed all 70 + kids a snack, my job,  half way through their time together.  It is a two-week camp and as soon as we finish up next week we are headed out to Yellowstone and Big Sky, MT for a family gathering.

I've been working hard mentally trying to think of easy meals I can put together while there.  I volunteered to cook the first night and planned to  make Katie Workman's enchiladas I've made about 100 times this past year because they are easy and my kids love them.  I've made them for friends and family and church but not for my brothers, wives, and children so I thought it would be the perfect recipe until I talked to my mother yesterday.  After our chat I'm not going to make that recipe but am going to turn it into tacos with all ingredients out on the table so everyone can make their own.  I'm also going to serve these margaritas that I love and hopefully my family will also.  If they don't; more for me I guess!

The margarita recipe:

12 oz can frozen limeade
12 ounces of tequila
12 ounces of water
8 ounces of triple sec (2/3 can)
1 can domestic beer
Ice and Limes as desired

Use the frozen limeade can to measure ingredients.  Mix well in a gallon pitcher.  If you would like to blend them; don't add the water and blend.  Either way serve in a small glass, with limes and salt.  Perfect.

I'm going to bring the ingredients to make sushi. Groovy Girl and I have been making these easy rolls for lunch and we love them.  All you need are one package of nori, sushi rice, a packet or can of wild caught Alaskan Salmon, a couple of thinly sliced carrots, maybe a few sprigs of parsley or leaves of spinach will work and you can roll up a healthy lunch. Beats a PB and J for sure.

It's hard to believe when we return from our trip it will be July already and my short summer respite will be more than half over.  My new school district starts school mid-August.

Stay cool and out of the rain.

This post is linked to Beth Fish Reads Weekend Cooking meme.  Click her link to find many other food-related posts.


Beth F said...

What a great idea to serve those enchiladas taco style. Something I would have never thought of. Now that margarita? Sounds amazing and so oh so easy.

Jet said...

I love the fact that you and your husband have provided a fun activity for the kids during the summer break.