We had a blast with Rachel coming down for the day yesterday!!
We made Ethel and Olivia practice some swimming for her.
Which resulted in...
Wet Rat #1
Wet Rat #2
All the girls -- let the record show Lee later said, "that to me is like a platter of unappetizing cheeses" -- about this photo!
Mom & Dad's Christmas card (they are over us!)?
Then we had our "Topsail Tailgate" for the State game. It was quite the spread, but sadly (for the State alums) it didn't result in a W.
It was the first time I'd tried this stuffed mushroom recipe and they were really delicious -- very rich. Recipe here.
Bailey's wings were self-described as, "the healthiest wings you'll ever have!" They were hot and had a great roasted flavor.
Bailey's Signature Roasted Wings
24 chicken wings (seperated in to wing and drumette)
2 T Olive Oil
1 t garlic salt
1/2 t red pepper flakes
1/2 t black pepper
1/3 cup Frank's Red Hot
2 T Ponzu Lime Sauce
1 1/2 T Sriracha/Chili Garlic Sauce
1/2 t garlic salt
1 t balsamic vinegar
1 t worcestershire sauce
2 t sugar
1. Preheat oven to 500 degrees.
2. Lay wings out on a large cookie sheet or baking dish so that they are in one layer.
3. Pour over olive oil, garlic salt, red pepper, and black pepper and coat wings evenly.
4. Roast at 500 for ten minutes, turn pan 180 degrees, roast for another 7-8 minutes.
5. Wisk together sauce ingredients in a large glass bowl.
6. Remove wings from oven and pour off rendered fat (we just poured in a pot and disposed of it)
6. Pour 3/4 sauce over wings and put back in the oven, switching to broil for a few minutes or until you see sauce starting to carmelize. Leave the remaining 1/4 sauce in the glass bowl.
7. Once you see some good color on the wings, removed with a slotted spoon and toss in glass bowl with remaining sauce.
8. Serve hot with ranch, blue cheese, or your favorite sauce (we acutally used the creamy cilantro sauce that we also ate with the fried oysters Lee made.)
Off to enjoy our final day at the beach...then back to reality!