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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:

After the "safety talk", they have one last chance to change their mind. Everyone is ready and excited!

The gang filled the basket!

Up, up and away!

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.


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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