The Solstice

she says:

So last night was our first officially meal with clients and I am pleased to say that George and Jill (the owners of Icy Bay Lodge) seemed more than pleased. Jill asked where we learn to present food so well... “From eating out in New York?” was my reply.  I hope that answer wasn’t too haughty, but I do feel like being a bit of a foodie in New York has helped my food presentation sense as well as my culinary skills.

For our first meal we served up some fresh Icy Bay clams, which I stuffed and baked Rockafeller style. (a big hit)

The main course consisted of marinated lamb chops, armenian rice pilaf and stewed dill tomatoes and green beans. And... for dessert cornmeal berry cobbler with fresh whipped cream yum yum!

One thing I am finding about cooking all day is that I’m never hungry, I can’t decide if my appetite has subsided or if I am subconsciously snacking all day and not realizing it. Well I guess my waistline will tell in time.

We had a clear sky for sun set, which I think was around 10 pm (well that’s when the sun tucked behind the coastal mountains) though as most know, there really is no night here, its goes from dusk straight to dawn. The clear skies made for a cool crisp evening, which translates to the perfect snuggle weather! And with that GOOD NIGHT!