Chopped, 3.0
It really hit me recently that I'm leaving for our regional conference Monday and not coming back to Santiago until October. Amidst a flurry of last-minute conference prep and helping with VBS in Palmar , that means packing and squeezing in visits with friends. Like the Davises! We go to church together, share meals regularly, and race each other at New York Times crosswords, and every summer, we stage the Food Network's Chopped . This was our 3rd year (remember the 1st year ?), so it's obviously a tradition now. Val, her husband Owen, and their 3 kids had just gotten back from a month in the US but wouldn't dream of letting the tradition die. Round 1: Endive; muffuletta; red quinoa. The teams haven't changed; I'm always with Abigail. She had the genius idea to grind the quinoa in a coffee grinder and use it to make mozzarella sticks by breading string cheese with it! We served it over an endive salad with muffuletta dressing. One of many innovations thi