Things I love :: A Great Party & My Mom

This was a whirlwind of a weekend, but it was an unforgettable one. First, we had a fabulous block party for my Stepdad Gary. He is finally retired from serving 30 years as a Phoenix Firefighter and man did he go out with a bang! We had two live bands, some amazing food, and plenty of liquor for everyone. Without exaggerating there at any one time were 300-400 people there to celebrate. It was a fabulous party and we plan on finding an excuse to throw one every year. Here are some pictures from the party.

My cousin Katie & I pretending to be firefighters

Cousins


Gary & Friends


Mom's work friends


Chris, Kent, Jaci & I

My cousins Pat & Staci with my Aunt Jodi & second cousins Elle & Patrick

Mother's day was a blast too! We had lunch with the in-laws at McCormick & Schmick's, one word, delicious! Then Chris & I went to see Star Trek. Now I'm not much for movies like that, but I have to say it was pretty good. A girl can only take so many fight scenes and laser guns before it gets old. Then I wrapped the night up with a spaghetti dinner with my mom and family. It was a pretty nice little weekend.


I hope you all had a great weekend, especially all you mothers!

Love,

Nicki

Tasty Thursdays :: Creamy Pear, Mint & Lemon Tortellini

My amazing husband decided to make this dish for dinner last night and it was delicious. We both agree that it needed some chicken, but other than that it tasted amazing!

Creamy Pear, Mint and Lemon Tortellini
1 pound cheese-filled tortellini
2 unripe pears, cut into bite-sized pieces
1 tablespoon olive oil
1/2 cup heavy cream
1/4 pound grated Gruyere cheese, plus two tablespoons to garnish
1/4 pound Taleggio cheese
Salt and pepper
10 large mint leaves, chiffonaded (cut into thin strips)
1 lemon's worth of grated zest

Set a large pot of salted water to boil and follow directions on the tortellini package to cook. Meanwhile, In a large skillet, heat olive oil and sauté pears until they begin to soften about two to three minutes. Add cream and cheeses to pears and cook, stirring often until sauce begins to thicken. Add salt and pepper to taste. Drain pasta, toss with olive oil to keep from sticking and add to pan. Toss to coat. Turn off heat and add mint and zest, tossing to distribute evenly.

Distribute evenly on plates and garnish with remaining cheese.