Super Green

After a winter of little snow, Missoula seems to have more than made up for it with a wet, wet spring. The hillsides around the City are as green as they'll be all year and the view from the M on Mount Sentinel looked like this on Saturday when I walked up there. I thought I'd captured video footage with my iPod, but apparently not. So you'll have to imagine via this guy's photo from 2005.

My in-laws arrive on Thursday for their first visit to Missoula (with us living here, at least). I need to prepare something for Thursday night's supper that the MM can put in the oven while I'm at a little office gathering after work. Can someone suggest something that's both classy and a casserole?

3 comments:

Alex said...

Hmmm...you could continue your pork theme. Marinate some pork loin over night. Have MM stick in the oven when he gets home from work. Then serve it with grits (add some cheese and butter) which takes 5 minutes to make. Have a salad ready to go. And ice cream for dessert!

I'm on a major grits kick. After spending too much time stirring polenta, I've decided grits are just as good and tons faster.

Kathleen Boudreaux said...

I am doing the same type thing tomorrow night. I am having supper club at my house and don't want to spend the majority of my time in the kitchen. I am making shrimp and grits. The recipe I have is a mixture from the Birmingham Junior League and "City Grocery," an INCREDIBLE restaurant in Oxford, MS. I use the Gourmet Gruyere Cheese Grits from the Junior League and the Shrimp with pieces of bacon, sauteed mushroom, and green onion from City Grocery. If you would like I would be happy to send you the recipe. The grits are made ahead of time (up to a couple days). Then you can make everything you need for the shrimp the morning of or when you are on lunch. All MM would have to do is bake the grits casserole and then you could quickly wipe up the shrimp when you got home. I also have the perfect salad recipe with greens, mandarine oranges, dried cranberries, dried blueberries, blue cheese, and caramelized pecans with a red wine vinaigrette. Serve with rolls and you have a perfect meal! :)
Miss you and MM lots!!! Love YA'LL!!

annabelle said...

Kathleen, that shrimp and grits recipe sounds AMAZING. Didn't quite pull it off for tonight, but I would love it if you would share the recipe (since I don't have the cookbooks). Thank you! I'm still rationing out the stone-ground grits that Nene Marie mailed me at Christmas : )

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