What a week! This was graduation week for Scarborough High School, event after event after event all starting at 7pm. And, then there was that minor detail of Beth's college reunion, and speech to be given on Saturday, and Emma's actual graduation on Sunday. And, the Farmer's Market we missed AGAIN, but we just couldn't swing it. There truly are not enough hours in the day.
But, one of my all time favorite people in the world, college roommate, confidant, cheerleader, lifetime friend, and my conscious (do I hear Jiminy Cricket?) Sue P., showed up to join me for reunion. The family was out and we got to sit down to a rare quiet dinner san food fights, kids clamoring for attention, or glasses of milk being spilled. It was simply divine!
Dinner: Lime marinaded chicken, (for recipe, see Lunch Box Chronicles: Day Fifty Four) Jasmine rice, salad with homemade balsamic vinegar dressing (for recipe, see Lunch Box Chronicles: Day Fifty-One (Balsamic EVOO dressing) and Fitayers stuffed with Mango and Peaches for dessert (recipe below).
Recipe for Mango and Peach Fitayer:
One Spelt Right Pizza Dough - fully thawed in risen.
One bag frozen peaches (we used Whole Foods 365 brand)
One bag frozen mango (we used Whole Foods 365 brand)
VITA spelt flour
Pre-heat oven to 350 F. Cut dough into 8 rounds. Roll so that dough is even. Mix chunks of fruit with sugar (be generous with the sugar) and a dusting of flour. Place fruit in center of dough and make triangles. Bake until brown. The consensus from all (the peanut gallery did show up for a tasting and comments after the moms enjoyed their quiet dinner) was that the recipe needed MORE SUGAR.