We are busy. Tomorrow (after my mani-pedi) we head down to The Eug in our RV for three nights. DT has meetings with the University (not track & field related!), we are having dinner with friends and on Thursday at 6p pacific, the Ducks face the UCLA Bruins at Autzen Stadium. The game will be televised nation-wide on ESPN and I expect each and every one of you to watch the game and cheer mightily for My Ducks!
Unless you are a Bruin fan. You can have a hall pass if you are a Bruin fan.
Extra points for wearing green and yellow and bonus points for emailing photos of your own personal tailgate party from your living room or RV!
I don't know if you are keeping track, but the University of Oregon Ducks were ranked #1 in the country in the polls yesterday, and ranked 2nd in the BCS poll. It should be a great game.
I will be preparing five pounds of potato salad for our tailgate party - in my RV kitchen. (That could be an interesting blog post!) Would a massive potato salad recipe be useful to anyone else?
The morning after the game, DT and I will rush back to Portland, dump-off the RV, go home, grab our suitcases and fly to Las Vegas for a weekend of continued birthday fun and sun and Jimmy Buffett and Lisa and Lenny!
I am already tired.
Anyway, so my Big Announcement! I have decided to start an occasional newsletter.
We receive a lot of information here at RVGoddess.com. Some of the information is actually useful. I really have no way of delivering all this information to my fellow RVer's, so if you are interested in RV news, deals, travel tidbits, discounts, RV-easy recipes, and other random RV lifestyle information,please sign up for our newsletter.
I am thinking the newsletter will be sent out every 3-4 months or so. Of course, the newsletter is free and, of course, your email address will perfectly safe with me - stored on our secure server and never shared, sold, traded or whatever.
Now on to our fabulous appetizer tonight!I am calling this French Asparagus Salad... but it really is more like an appetizer. Very pretty, super easy and, since it needs to marinate for a while, can be made early in the day. Perfect do-ahead appetizer for a party. This recipe serves two - you can do the math if more servings are needed. I garnish the marinated asparagus spears with chopped tomato, but chopped hard boiled egg is traditional.
1 teaspoon white wine vinegar or white balsamic vinegar
1 teaspoon grainy or Dijon mustard (I use grainy)
2 Tablespoons extra virgin olive oil
dash Kosher salt
freshly-cracked black pepper, to taste
1 teaspoon dry tarragon
10-12 spears asparagus, trimmed
1 medium ripe tomato, chopped
Mix the vinegar, mustard, olive oil, salt, pepper and tarragon together in a small bowl. Set aside.
Bring a pot of salted water to boil and cook the asparagus spears 2-5 minutes (depending upon their size) until just tender. Drain. Place the hot blanched spears in a Ziploc bag (or on a plate) and pour the dressing over the hot spears. Toss to coat completely. Chill for at least one hour, or as long as one day. When ready to serve - divide the spears of marinated asparagus onto two plates. Sprinkle the chopped tomato (or diced hard boiled egg) decoratively over the spears and serve. Serves 2 as a starter. Until my next update, I remain, your over-extended correspondent.