June Brunch in Photos

First, the food. Brunch shells, Mushroom Spinach Strata from Veganomicon, fresh tomatoes and basil, mashed potatoes, peanut butter cinnamon rolls from bjorkedoff, spinach salad (recipe below), fresh fruit, juice, and coffee.










Bicycles, food, and flying dogs are fun and all, but the epic didn't happen until someone noticed that the coconut trees on the golf course were ready for harvest.

There were skeptics.


But Luke and Mike, clearly farmers at heart, rose to the occasion.



Brunch heroes.


Obtaining fresh coconuts is one thing. Fashioning them into beverage vessels is quite another. But we persisted,







And prevailed.




Thanks to Steph for her kitchen help, Pam for leading a bike ride and taking pictures in spite of an injury, Lily for taking pictures, and to everyone else for attending. We raised a healthy sum for Milton Animal League! Next brunch is in July. Stay tuned for details.

<3 Abbie

Spinach Salad with Mandarin Oranges, Strawberries, and Toasted Almonds

My Aunt Beth brought this or something very much like it to a 4th of July party one year. Anyway, it's easy, pretty, and delicious.

Salad:
10 oz fresh spinach (about one large bunch)
1 C quartered strawberries
1 small can mandarin oranges, drained and rinsed
1/2 C blanched, slivered almonds, toasted and cooled (spread onto dry cookie sheet and toast at 350 for 5-10 minutes)

Dressing:
1/4 C rice vinegar
1/4 C canola oil (any oil with a very mild flavor will do)
1-3 T sugar, to taste
Fresh pepper to taste

Gently toss salad ingredients together. Whisk together dressing ingredients and toss with salad immediately before serving.