Scenes from our Weekend

I took Brody on Friday to get his haircut which always makes me very sad.  They look so grown up after every hair cut and I'm convinced that hair dressers think that every little boy needs a bowl cut.  I don't want a bowl cut.  But guess what?  That's how they always turn out.  Any way, I was much more prepared this time around and I didn't shed any tears after leaving the hair salon!  

Friday evening Matt and I went to a friends surprise birthday party which was a lot of fun!  We walked downtown for a quick cocktail and a delicious Mango Lemon Drop Mocktini for me.  Then we headed to the party.  I hate that I didn't snag one photo from the party because they did a great job with the decor.  

Saturday was a pretty ugly day out and I got the sudden urge to cook!  I went to the Farmers market and picked up some pretty fruit and veggies and came home to start cooking.  I decided to invite some friends over to join us for dinner and reap the benefits of my love for cooking to finally return.  

I made this yummy tart for the group and we paired it with a nice salad and steak and shrimp. 

TOMATO, CORN, AND MOZZARELLA TART 

(adapted from Natalie)

- 1 Store bought refrigerated pie dough

- 1 Onion, sliced

- 2 Ears of Corn Shucked (I grilled mine with a little oil)

- 1-2 Tomatoes Sliced (slice tomatoes and lie on paper towels for as long as possible to soak up extra liquid)

- Fresh Basil

- Dried Oregano

- Fresh Mozzarella and Gruyere

Take your store bought refrigerated pie dough, place it in a pie pan, brushed it with olive oil and sprinkle with black pepper, then prick the dough all around with a fork.

Sautee Onion in Olive Oil until it gets caramelized (about 10 minutes)

Layer the bottom of the pie shell with shredded Gruyere.

On top of the cheese scatter caramelized onions and fresh basil. Place fresh corn from the cob over that and add a quick drizzle of olive oil and more cheese (I used fresh sliced Mozzarella for this layer)

Arrange sliced tomatoes on top adding salt, pepper, dried oregano, fresh basil and another quick drizzle of olive oil. Bake in a 375 oven until crust is a nice deep brown. Let it cool down before you cut into it.

I also made this dynamite (and super easy) Peach Cobbler for dessert. 

Sunday turned out to be a pretty day, so we packed up the car to head to the beach for a few hours.  We met some friends at the beach and Brody had a ball.  I'm so happy that he loves the beach and entertains himself for the most part!

That evening we grabbed my Mom's pontoon boat and met my bro and SIL for a little sunset cruise which was delightful and headed back to their house for a family dinner.  It was the perfect end to a nice weekend.  

The kids did great on the boat which made me so excited for lots of boat rides all summer long!!!