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Ranch water: Agave tequila and Topo Chico
So last week we went to Ranch 616 with one of our favorite couples! First of all I have to state how much I've missed Ranch 616. Somehow, in a communication breakdown, Brent thought I didn't like the place and I thought he didn't like it, SO we've been missing out for no good reason. Needless to say I was thrilled to get back to the good grub at Ranch 616 for a great celebration and fabulous company.
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Crispy Oysters Named by Southern Living Magazine as “The Best Oysters in The South.”
I'm so thankful for their fried oysters. They are awesome! I've been on this weird kick lately about how I don't want to eat oysters or shrimp that are "farmed" but I didn't care tonight. (I definitely won't eat farmed shrimp but I need to do more research on oysters.) Anyways, our friend Darla, who doesn't particularly care for oysters even liked them! They are nice and light and don't have that slimy oyster texture that turns so many people off. Plus the little sauces they have for dipping are scrumptious; the green sauce is my favorite!
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'Fire in the hole'
We stood at the bar for only a few minutes while we were waiting for our table. While there I witnessed some people taking "fire in the hole" shots, so of course I had to try one. Do I know what I drank? No. All I know is that it it wasn't sweet, it was a little spicey, I love taking a shot out of a jalapeno, and there's something special about chasing it with a Coronita (tiny Corona). I'll definitely order it again!
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I didn't mean for this picture to come out so phallic (sigh). Somehow that seems to happen with so many of my food photos; I swear it's not intentional.
So, what's the reason for shots on a Thursday night? Our friend Mark is once again working at the same company as Brent! The enthusiasm as these two schemed to make this the best year that 2010 can be was infectious and I loved it.
A little back story: Brent first worked with Mark several years ago when we first started dating. One day the three of us went to lunch. I would like to preface this with the fact that a) Brent and I were barely dating, we were like 3 months in at he most and b) this was only the second time or so that I had met Mark. So, we are at lunch and all of a sudden this guy says, "You know, when you guys are ready to get married, I'm certified to marry people. I only do this for my friends but I wanted to offer." Okay, so that's not an exact quote but it's pretty darn close. At the time Brent and I just looked at each other and laughed. I thought Mark was crazy, seriously. After lunch we got in the car and laughed, very nervously, about the whole deal. In the end, Mark was right and low and behold, three years later we took him up on that offer, as you can see here. So friends, let me warn you, if you meet Mark and he offers to marry you to the person you are with.... he sees something. So you'll need to decide, just give in or run like the wind! It's funny to hear him talk about it now because he did say at dinner, "It was just so obvious." I'm glad he was right.
So this night when we found out that Mark accepted the offer where Brent works, I can honestly say I'm not sure if I was more excited on my wedding day or this day. As we waited for Mark and Darla to arrive to begin our celebration I was pacing and jittery and I couldn't wait for them to get there so we could open the champagne.
Needless to say, dinner was wonderful. We shared so many laughs and great food, it was just so much fun. I'm really looking forward to the year that's ahead for all of us and I hope that the infectious nature of happiness and success continues to spread to my circle of friends and out to the world!
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Saint Statue, Laura, Darla, Mark, Brent
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Tilapia Tiger: A cilantro basil pesto baked filet of Tilapia topped with pineapple pico, served over poblano mashers with four crispy Tiger Shrimp and a sautéed vegetables
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Divorced Trout: Two filets of Rainbow Trout, one grilled and one fried, separated by Spanish rice and served individually with ranchero and tomatillo sauce, with sautéed veggies
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Vegetable Tower: Roasted cob of yellow corn with assorted steamed, sautéed, and grilled vegetables, served with your choice of Spanish rich or poblano mashers, with field greens and pico de gallo....quite delicious.
 



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