Sunday, June 10, 2012

Cook-out Catch-up

Yes, we are still here! We've been at the beach this past week, so this post is serving as a bit of a catch up. Before we left, we had our small group over to our house for a cook-out. Here are some pictures from the evening. I just love fresh flowers and the hydrangeas were in full bloom, so  I snipped a few from my neighbor's yard and used them to brighten up our home.


We did a BYOM or bring your own meat to break in the new grill. Each couple also brought a yummy side-dish/appetizer/dessert. I made a broccoli and ramen noodle salad. It is one of my favorite summertime dishes, so I hope you will give it a try.

Broccoli Ramen Noodle Salad
  • 1 (16 ounce) package broccoli coleslaw mix
  • 2 (3 ounce) packages chicken flavored ramen noodles
  • 1 bunch green onions, chopped
  • 1 cup sliced almonds
  • 1 cup sunflower seeds
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1/3 cup cider vinegar
Directions: 

1. In a large salad bowl, combine the slaw, broken uncooked noodles and green onions. 

2. Whisk together the sugar, oil, vinegar and 1 ramen seasoning packet. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with almonds and sunflower seeds before serving. 

*This is great to make the day before and let it marinate over night. If you do this, don't add the ramen noodles until a couple hours before serving, so they don't get mushy.


This is a very special group of people that we have been so blessed to share life with over the past two and a half years. While our time as meeting together as an "official group" may be over, the friendships we've made are not (collective aww...) I can't wait to continue to catch up with you all over the months and years ahead.

Our group minus Beth and baby Sara (we missed you both!)

2 comments:

  1. Thanks for the broccoli salad recipe. I've made it before, so you reminded me to make it again. :O)

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  2. I used red wine vinegar and olive oil. I also toasted the almonds and sunflower seeds in the oven for 10 min at 325.

    ReplyDelete