Two Weddings, One Move & A World Cup & TDF

by Jeanne

            Pam__bride

As you now know I am still doing this blog effort. This month marks year two. My extended absence is due to the twists and turns on this road of mine over the past two months. After going through an owner move-in eviction, seeing lots of miserable rentals in San Francisco I have move slightly to the north to Marin County into a little cottage with an IBK, with a total living space of less than 500 square feet.  I’m seriously downsizing everything as I was in a nice 2BDR rent-controlled city apartment. Change I remind myself, is good. (and what was I doing with 8 boxes of cous cous and 450 cupcake liners?) All this and I decided it was a good idea to manage the World Cup office pool. Then the Tour de France scandal…

A week before the move a long time best girlfriend moved with her equally sweet hubby-to-be for new careers and a life in Vancouver.  Their wedding was on a small island 100 miles north of this cosmopolitan location on Cortes Island.  Aside from great beauty and oyster farming (darn that red tide!) the largest draw to this island is the educational retreat center of Hollyhock.  The site opens to the sea while being wrapped in rain forest. The wedding was beautiful, the seaside ceremony a girl’s dream and the love flowed as did the Etoile champagne.

All meals served at Hollyhock are vegetarian. Many of the wedding party were anxious about this aspect of the weekend.  They had little to worry about as the food was well-prepared and of good quality and variety.  The salads were accompanied by a yeast dressing made with nutritional flake yeast, tamari, garlic and oil and my favorite a creamy herbal dressing.  This is a perfect dressing for grilled vegetables and for the many garden salads in the long summer weeks ahead.

Now to continue to unpack and prepare for a family reunion and a wedding on Cape Cod! Where does completing next year’s marketing plan for work fit in?! I’ll be writing more about Hollyhock, Vancouver, and life in an IBK in the months ahead.

PS: Chris I have 8 pounds of four dried chile peppers.  They are yours if you want them!

Photo: JBrophy

Hollyhock_cooks

Hollyhock Creamy Herbal Dressing

The raspberry vinegar in this dressing crates a delightful pink blush and delicate flavor. If you have no raspberry vinegar on hand, mash up a handful of fresh raspberries and whisk them in.  Lace this dressing over steamed vegetables, new potatoes, kale or rice.

1 cup yogurt

½ cup buttermilk

½ cup mayonnaise

¾ cup finely chopped fresh parsley

¼ cup finely chopped fresh chives

1 tbsp finely chopped fresh dill

2 tbsp raspberry vinegar or cider vinegar

½ tsp salt

¼ tsp black pepper

dash of hot sauce to taste

Combine all ingredients with a whisk.  Keep refrigerated for up to one week.

Makes 2 ½ cups.

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