All right. I'm going to share some random photos from the Pie Workshop Weekend at The Lodge and then we'll move on, because....aren't you tired of hearing about it by now? These photos are mostly of food and the preparation of it because food was why we were there in the first place.
I am a salad lover. Love, love, love a good salad.
This was a good salad. Spinach with bacon and poached eggs drizzled with mustard vinaigrette. Classic and sooo yummy. It accompanied those cheesy grits and pork loin with apples. I ate it for breakfast and lunch too. I'll be swimming a few extra miles for a while to work that weekend off my hips.
Friday was our prep day for the workshop. There was much to get ready. Alyssa valiantly squeezed lemons for my lemon curd.
My girls made a small trailer load of pie dough. They know how to make my pie dough better than anyone else.
Ellen chopped mushrooms for Tiffany's pot pie fillings. Tiffany, by the way, was the assistant cook that made this workshop so successful. She was masterful!
Vivacious April did the grunt work with the apples and the dirty dishes. Always with a smile on her face.
Ree cooked for us again Friday night. She's good at that. I'd like her secret to staying so svelte.
Friday night supper was a delectable Asian style chicken on egg noodles. Afterwards Evan licked everyone's plates and cleaned their chicken bones. It was that good.
Saturday morning prep included getting the
mise en place ready for quiches. Roasted red peppers, olives, sun-dried tomatoes and spicy sausage set a mostly Italian theme.
Ree's willowy girls swept up a bit before the guests arrived.
April's Ellen and my Alyssa bonded over the baby.
More food. Yes, because can there ever be enough food? This was the spread put out for the guests to graze on in case they got hungry while making pie. Delightful chicken salad wrapped in crepes was my favorite. And I loved that simple cheese with jalepeno jelly!
The buffet of pastry goods was sampled but the whole fruit pies in the pretty fluted glass pans went home with their makers. The newly minted pie bakers were thrilled to share the fruits of their labor with friends and family at home. A couple of those mini quiches went on the plane home with me which was appropriate because pie was the pre-sandwich era travel food.
