Bunco Christmas 2010
I’m back. It has been months since I have posted. Busy with travel and distracted with my life, but I’ll try to get this updated and post more often.
Twelve out of thirteen were present at Nancy’s lovely home for Christmas Bunco! Talk, drinks, food, presents, then dessert kept us going from 6:30 until I looked at my watch at 10:30 p.m. and realized the drive home to Portland for me would get me there at 11:30. We then poised for pictures and everyone headed home. Wonderful women, conversations and fabulous food made for a memorable evening.
I put my gift under Nancy's huge tree in her living room.
Debbie and hostess Nancy were in the kitchen with the other Bunco Babes.
Peppermint martini. I believe it was one part peppermint Schnapps and two parts vanilla vodka. The sugar rim was made with Grenadine and then rolled in sugar.
Sherri and Kris.
Her gorgeous red chargers helped make a beautiful table.
We all wanted the recipe for the curry chicken soup.
Chicken Curry Soup with Coconut and Lime Bon Appétit | August 1993
by Sue Ellison: Edge Water, Colorado
| Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.
Yield: Serves 4 1 14 1/2-ounce can low-salt chicken broth 1/4 cup chopped green onion Bring chicken broth, coconut milk, curry powder and chili to simmer in heavy medium saucepan over medium heat. Add chicken and simmer until chicken is just cooked through, stirring occasionally, about 5 minutes. Mix in lime juice. Season with salt and pepper. Transfer soup to bowl. Sprinkle green onion and cilantro over. Spoon rice into each bowl. Ladle soup over. Serve, passing lime wedges separately.  The salad was another hit. Shrimp Salad with Lime Vinaigrette
Serves 4 Ingredients 1 lb large cooked shrimp 1 avocado, cubed 1 cup fresh or canned corn ¼ cup cilantro, chopped 2 TBLS chopped red onion ½ tsp salt ¼ tsp pepper ½ cup fresh lime juice ¼ cup honey 1 garlic clove, pressed or chopped 1/3 cup olive oil Combine the shrimp, avocado, corn, cilantro and onion in a large bowl. Whisk together lime juice, honey, garlic, salt, pepper and olive oil. Pour the vinaigrette over the salad and gently toss to combine. Cover and chill for at least an hour before serving. For bunco Nancy quadrupled the recipe….had a lot left over….
 Then into the living room where Nancy read fun directions for selecting our gifts to open.  We listened carefully.
 Clever Wendy made Deanna's present.  Janet opened up a gift card for a manicure.  I purchased the reindeer that Kris got at Nobal Home in Portland.  Dessert  Christmas group photo to go with other ones from the past. We all had a merry time!
|
