Project Night Cooks

Marinated Roasted Vegetables Vegetables  1/4 cup shallots, thinly sliced 1/4 cup garlic, thinly sliced 1 Tbsp coarse sea salt 1 tsp finely ground pepper 1/4 cup red wine vinegar 1/2 cup extra virgin olive oil 2 Tbsp flat leafed parsely, coarsely chopped Roast veggies to your liking.  (I used red peppers, eggplant, yellow summer squash, cauliflower,  and carrots.)  Combine shallots, garlic, salt, pepper, and vinegar.  Toss in roasted veggies.*  Marinate at least 1 hour up to 4 hours until vegetables have picked up a bit of tang.  Toss with olive oil and parsley.  Store in refrigerator up to a week.     *Note:  I marinated each type of vegetable separately, so the peppers didn’t turn everything an ugly color.   recipe found on Epicurious.com BY ADAM PERRY LANG WITH JJ GOODE AND AMY VOGLER   APRIL 2010 SERIOUS BARBECUE: SMOKE, CHAR, BASTE, & BRUSH YOUR WAY TO GREAT OUTDOOR COOKING  ”r...

I hosted Project Night in October of 2015 which happened to be 15 years to the month that I hosted the original Project Night.  Some memories shared: Low bar for food:   2 bags of M&M's from the vending machine (Roxane) (The absolute low bar was set by Deb a few years ago when she showed up with nothing at Christy's house because she forgot it was Project Night.) High bar for food: Too many too count.  Low bar for projects: Robin R said getting gas was going to be her project. And then she didn't even do that.  Long bar for projects: Robin S.'s sweater for her mom - 8 years Odd bar for projects: Michelle's numerous projects - an old car door, a window, her husband's boxer shorts High bar for yarn reuse: Carla's green yarn.  Was made into possibly 3 different sweaters. The first project night When it happened at my house, Deb and Christy were making halloween costumes for the Arthur and either Alida or Hendrik. It w...

Check out all those layers.  The graham crackers are homemade. There's a chocolate pudding in there. I don't know what's in the gooey layer. 

Christy concocted this and it was divine. Bread pudding with sausage cooked in a pumpkin from her garden.

We need the recipe for this! Homemade Graham crackers, chocolate pudding, whipped cream with marscapone.

We celebrated Deb's birthday on the last Project Night.  She asked for something simple and fun to make: an angel food cake with Seven Minute Frosting with sprinkles. While I was making it I kept thinking of Carolyn making a cake like this in the 60s when Deb was a little girl.  I went all out on the sprinkles.

Herb Marinated Pork Tenderloin* Grated zest of 1 lemon ¾ cup freshly squeezed lemon juice (4 to 6 lemons).  May deliciously substitute satsuma juice. Good olive oil 2 tablespoons minced garlic (6 cloves) 1½ tablespoons minced fresh rosemary leaves 1 tablespoon chopped fresh thyme leaves 2 teaspoons Dijon mustard Kosher salt 3 pork tenderloins (about 1 pound each) Freshly ground black pepper Combine the lemon zest, lemon juice, ½ cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight. Preheat the oven to 400 degrees.   Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil ...