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Wednesday, September 4, 2013

Vacation Party Food Part 2: Super Low-Key Bachelorette Party

Because... life.  It happens.

After recovering from the black lung I developed in Texas, I spent the following week working a ton to make up for the fact that I had just taken a week off.  Plus, I was with my family for the holiday weekend (yay!!!) and I started school yesterday.  These are all of my excuses for not writing this blog post last week.  Take it or leave it, friends.

OK, so let's rewind back to that time I was in Texas.  So, I didn't get a lot of pictures.  In fact, I didn't do a lot of sight seeing.  That is to say, I didn't actually do any sight seeing.  [Unless you count sleeping in a different room of the apartment every night I was there.]  But I'm not complaining, honest!  I was just happy to be with the Officer and her family.  And I was able to be helpful, making place cards for the reception, making cocktails coffee for the bride-to-be in the morning, playing personal assistant to the lovely couple while they had pre-wedding photos taken at the historical museum.  Also, I helped the Officer shop for wedding shoes and got to see this outside the mall:


Anyhow, Thursday before the wedding, the Officer's sister threw a bachelorette party at the apartment. It was insisted (by the bride) that the party be kept low-key and involve watching corny 80's movies.  So, while the group watched Dirty Dancing and ogled over the ever-so-handsome Patrick Swayze, I kept myself busy in the kitchen making party food (of course, stopping occasionally to admire the... dancing).

I wanted finger foods, and most of what I prepared was, except for the stuffed zucchini boats which is the only recipe I'm going to share (or not).  The party food also included chickpea sandwiches, tortilla roll-ups, chips and hummus, chocolate, fruit, and Oreo's.  Because classy girls eat Oreo's for dessert at fancy parties.  Trust me, I know these things.

But, the zucchini boats were the star, by far.  I made a sort of sausage and peppers filling and baked it into zucchini halves with a little Daiya cheese on top.  I didn't actually write this recipe down, as I was multitasking [drinking, giggling, and snacking on chocolate-covered almonds definitely counts as multitasking], so how about if I just tell you what I put in it, and I'll promise to make it again?

 So, I took 5 medium zucchini, cut them in half the "hamburger" way, and then in half again the "hot dog" way.  (Still following?  Good.)  I scooped out most of the inside flesh to make room for filling.  I actually chopped up the zucchini insides and added them to the rest of the stuffing, because I hate wasting food.  I sauteed some Italian-style vegan sausages, onion, and bell pepper, added some tomato sauce and salt and pepper.  There may have been some oregano tossed in, but I honestly can't remember.  After all the filling ingredients were heated through, I stuffed the zucchini halves, sprinkled with some vegan pepper jack cheese, and baked them for I don't remember how long.  And they were awesome.

Speaking of awesome, the Officer has already been married for a week and a half now!!!  Congrats again, my friend.  I'm so happy I was able to be a part of this oh-so magical time of your life.  :)

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