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.