Thursday, August 29, 2013

Love in the Mountains

It was a beautiful weekend for love and outdoor fun! Our good friends, Lisa and Ryan celebrated their 10 year wedding anniversary over the weekend and to celebrate they threw a wonderful party! They rented a private vacation cabin located in the Blue Ridge Mountains and located on 150 acres of Woodland. The view was breathtaking, weather was phenomenal and love was in the air.  
 
After exploring the property, Megan mixed up some cocktails.  
 
 
We headed down to the lake and did some wine tasting while waiting for the beautiful couple to arrive.
 
 
 
 
The beautiful couple finally arrived and the ceremony began.
 
They renewed their wedding vows, danced and celebrated a lifetime of love, happiness and many more years.  
 
Everyone had something special to say about the couple..  
 
 
The ceremony ended and it was time to eat. They provided a beautiful spread of food that unfortunately I wasn't able to capture....Too busy eating maybe?  
 
Well wedding attire, you were fun and all..... but we're ready to jump in the lake!!! 
 
 
 
The property had butterflies flying all over it, it was beautiful! 
 
As the night went on, Jonathan and I snuck off to watch the sunset alone and enjoy all the beauty of the property!  
 
With Love, Dana

Monday, August 19, 2013

Happy Weekend

The four of us purchased tickets to go see Thievery Corporation at the 930 club over the weekend. It was such a beautiful day that Megan and Johnny invited us over for a day at the pool, some cocktails and a Mediterranean feast before the show. The 70 degree weather in DC has been unreal, so what better way to spend the weekend then outside by the pool? 
 
 Megan blended up a delicious Watermelon-Champagne Cocktail:
Watermelon
Vodka
Triple Sec
Sparkling Wine
 
Perfect for the pool and a lovely summer day.
 
We headed to the pool and got comfortable with our yummy cocktails.. 
 
Megan is always making something delicious in the kitchen and this dish didn't last long. She made it using goat cheese, fig preserves and crushed Moroccan almonds...Enough said!! yummmmm 
 
 
Beautiful view of DC on a beautiful day, what could be better?  
 
After a couple hours of hanging out by the pool, laughing and drinking cocktails, we decided it was time for dinner.  
 
The Hostess with the Hostess and her beautiful Mediterranean spread. 
 
 
After dinner we got ready to go to the concert and had a little fun with a dance party before the show.. 
 
 
 
 
 
 
 
We jumped in a Uber vehicle and went to the show (which was amazing),I absolutely love Thievery Corporation. I hope you had a fantastic weekend with your loved ones as well!!

Friday, August 16, 2013

Mr. & Mrs.

Beautiful and artistic sketching we had created of our wedding day.

Thursday, August 15, 2013

Summer Garden Lasagna

During the summer I can't get enough Zucchinis. I decided to make a Summer Garden Lasagna with the ingredients from our garden last night and it was pure success! It had Jonathan going back for thirds. I started off by:
 
Preheating oven to 400
 
Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and carrot; sauté  until lightly browned. Remove from heat; stir in corn, basil, sea salt and pepper.
 
  • 1 1/2 teaspoons olive oil
  • 4 cups chopped zucchini
  • 1 chopped onion
  • 2 cups chopped carrot
  • 1 1/2 cups fresh corn kernels    
  • 1 cup chopped fresh basil
  • 1/2 teaspoon sea salt   
  • 1/4 teaspoon freshly ground black pepper
  • Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and stir over medium heat until mixture comes to a boil; reduce heat and simmer 2 minutes, stirring constantly. Remove from heat; stir in cottage cheese, Parmesan, nutmeg, 1/4 teaspoon sea salt, and 1/8 teaspoon pepper.

  • 1/4 cup all-purpose flour
  • 3 cups low-fat milk
  • 1.5 cup low-fat cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon pepper
  •  
    Spread 1/2 cup white sauce in bottom of an 11- x 7-inch baking dish coated with cooking spray. Arrange noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the remaining white sauce (about 1 cup). Top with noodles, remaining vegetable mixture, half the remaining sauce, and more noodles. Spread the remaining white sauce over noodles. Cover with foil and bake at 400° for 25 minutes. Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown. Let stand 15 minutes.
     
    Cooking spray
  • No-boil lasagna noodles (such as Barilla)
  • 2 cup preshredded part-skim mozzarella cheese
  • I served this delicious meal with a nice side salad, a nice glass of wine and some infused lemon water. The windows were open with a warm summer breeze blowing in, my handsome husband next to me, Miss LunaBella poking her little nose over the table with reggae music in the background. Pure summer serenity!! I hope you all enjoy it as much as my family did!! Summer vegetables courtesy of Oliver Farms!