A-Tooch and friends trekked to upstate NY this weekend for a group ski/snowboard outing. Naturally, the food planning emails began weeks ago.
We rented a fabulous house with a lot of kitchen room for eight people (we spent most of our waking hours in that kitchen…) Oh, and check out this view:
Can you say middle of nowhere?! Love it.
I’m lucky to have so many talented and eager foodie friends. No such thing as “too many cooks in the kitchen” this weekend! Here’s how we our tummies spent time powering up for the slopes, then recovering from them.
Swiss and gruyere fondue to kick off the weekend, complements of Chef PT.
Oh yes, definitely brought our own belgian waffle maker along for the trip.
Blueberry muffins baked fresh, courtesy of this delicious Williams-Sonoma recipe.
Two of these giant, delicious slabs of spice-rubbed beef waited patiently in the slow cooker while we hit the slopes. When we came back, it was ready to go for our tacos.
Chefs R + T went above and beyond, and made their own pickled onions and Mexican crema for our tacos.
On the dessert kick per usual… I made these spiced carrot cake and whipped cream cheese frosting cookie sandwiches. Recipe to come!
Aside from the ski lodge bread bowl soup (a must eat, obvi) we ate all of our meals like kings in the house. Not bad for a party of eight?
5 Comments
It looks like a fabulous food-filled weekend!
I love that you brought a waffle maker!
No way! My roommate was so close to making carrot cake cookie sandwiches last week just like those, but a few missing ingredients got in the way. definitely going to look out ofr that recipe
wow you guys planned so well. that is definitely something i need to work on.
guyere fondue sounds really great right about now
Does the party of 8 cater? Everything looks so wonderful..I’ll have one of each!!!
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[…] may remember the ski trip-turned-food fest that A-Tooch and friends took last year. This year we went to the Poconos, upgraded to a house with a hot tub and ate even more […]