Girls Weekend has become a tradition, and we try to have as many as the summer (and Bob and Chris, our husband's) will allow us. With warm mountain breezes and a sunny dock calling our names it is easy to drift off into total relaxation, which we do plenty of. But the reality of it is we can't relax, not until we've cooked a feast. Kelly and I are Gourmet Heavyweights and Girls Weekend is when the gloves come off! We pack the back of her wagon with the most unbelievable culinary ingredients available to mankind and head north. Kelly also makes sure we have plenty of top notch white wine to sip during our grandiose gourmet preparations, luscious red with dinner and Patron for pre-preparation margaritas.
Okay, admit it, you wish Kelly was your sister.
Menus are always mapped out before we head North. We plan everything but the produce. Rosaly's Organic Farm will dictate our veggies.... 
Gotta love Rosaly's
Dinner this Evening will be Moroccan Chicken with Dried Apricots and Olives, Roasted Beets, Sauteed Zucchini and Minted Cous Cous (recipes to be posted soon on my website!)
We used Bone in Chicken Thighs for our Moroccan Delight. I like to use the darker thigh meat in ethnic dishes with lots going on. The flavor of dark meat is richer and gamier than white meat. It doesn't get lost in the mix of heavy spices, sweet apricots and tangy olives used in this dish. It's important to allow the chicken to marinade for several hours. 
Summers not over yet, and fall is the best time in the Monadnocks! There will be more Sunset tales to come!
