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The Ballooners!

We were up at 5:30 to give the ballooners a proper send off! Brad went along to video Jerry, Paul, Sandi and the others going up on their adventure. I began my cooking preparations for our lunch, and that night's dinner until he returned to help.

Here is the inflation process:
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After the "safety talk", they have one last chance to change their mind. Everyone is ready and excited!
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The gang filled the basket!
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Up, up and away!
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Be sure and check out Sandi's Smilebox collage on her blog, Whistlestop Cafe Cooking.

Since I was up at the crack of dawn, I heated up ragu I made in Rome and froze, and turned some into a vodka sauce with pancetta for lunch. I also got started on the warm potato salad for dinner, and marinated some figs in balsamic and honey for our salad dressing.

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Warm Potato Salad

2 lbs red potatoes
2 T olive oil
1 c. sliced mushrooms
1 red onion, thinly sliced
¼ c. chopped chives
1 c. crumbled gorgonzola


Preheat oven to 400. Boil cubed potatoes for 10 minutes, until tender. Saute mushrooms in olive oil over medium heat for about 3 minutes. Toss potatoes with mushrooms, chives, onion and add gorgonzola. Bake 20-25 minutes.

Comments (2)

Great photos. How did you ever fit all of that food you made or ingredients needed in the 2 tiny refrigerators?

Susan, I'll write about "the challenges" of cooking in Italy today!

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