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Reading at the pool!
Each night, we ate at a different delicious restaurant on the property. I'm missing that Dungeness crab right about now!
Sorry for the poor quality - we took this with the timer:
The most beautiful backdrop:
My favorite meal was probably at the Crane Cottage. So yummy:
We had such a great time on our little getaway. Thank you Michael for surprising me with this amazing trip! Be back soon with updates on our home decor. Have a great evening!
Farfalle with Creamy Mushroom Sauce
Ingredients
1 pound uncooked farfalle (bow tie pasta)
1 tablespoon butter
12 ounces presliced exotic mushroom blend
1/2 cup chopped onion
1/3 cup finely chopped shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup dry white wine
2/3 cup whipping cream
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)
Preparation
Cook pasta according to package directions, omitting salt and fat; drain. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
{Recipe and image from Cooking Light}

Tara and I at her bridesmaid's luncheon. The weather was beautiful all weekend:

