Friday, July 5, 2013

Day One for Trout Lake StayCation

We started our long stretch in Trout Lake with a creative meal entirely on sticks / skewers, thanks to Rob.  Get this. 

Caprese Salad on a stick (not grilled):  alternating tomato, mozzarella and basil leaf, then drizzle good balsamic vinegar.  Why don’t vendors hawk that at baseball games?  “Cold Beer!  Cold Beer! Caprese Salad!”

Next course:  Sectioned corn on the cob with red bell pepper in between, seasoned with olive oil, salt and pepper and grilled.

Next: Grilled Brussels sprouts on a skewer.

Main course on a stick:  Grilled chicken, onion, and pepper.

Dessert on a stick (not grilled): soft fudge brownie, with raspberries with a drizzle of a raspberry, sugar and Grand Marnier reduction sauce on top. 

That provided plenty of energy for a fast walk along Trout Lake Creek before stargazing later.

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