The Feast: Weekend Get-Away Recipes, Asparagus & Potato Frittata, Rosemary Chicken and Much More!

Pack up the car. Don’t forget to bring your hiking shoes and nail polish! We’re going on a road trip. No! Sleep! ‘Til Wurtsboro! Upstate New York that is. Just an hour outside of the big city sits a cabin atop a hillside. The magnificently rustic setting is equipped with a dreamy waterfall and views that will make even the most luxurious skyscraping floor-to-ceilings apartment dweller jealous.

Every year around this time my good friend Joy (who writes this great blog) opens her heart and home to us ladies, for a weekend full of donuts, drinking and debauchery, otherwise known as Girls Weekend 2014. There is so much to do in this little town and we only skimmed the surface. We hiked the Shawangunk Ridge, enjoying vistas that went for miles. We discovered the trails with hidden remnants of the historical blueberry picker houses. We picnicked around the mystical sky-lake. Sky-lakes are created when rain water collects on the top of a mountain eventually forming a crystal clear reservoir. We tasted wine at the local Bashakill Vineyards. We painted our nails, told stories, ate like queens, and stargazed. This year was special for a few reasons; One, it was Chrissy’s birthday so there were cupcakes. Two, Dora is getting married therefor we foraged the woods for rocks and twigs for her DIY wedding decorations. Three, Chrissy and I got the chance to cook for everyone and share these great recipes! Four, we spied a bald eagle and her eaglet, thanks to the Bashakill Area Association.

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Enjoying wine tasting at the Bashakill Vineyards.

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Nature…peace, quiet and bugs.

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The mystical skylake atop Shawangunk Ridge. Photo credit, Stephanie Andriole.

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Nothing like watching a family of eagles to start your evening.


Bald Eagle photo credit

The Feast!

Breakfast: Potato and Asparagus Frittata

12 eggs

1 cup shredded cheddar cheese

2 large russet potatoes sliced into ‘chips’

6 stalks asparagus chopped into bite-sized pieces

1 cup diced ham

1 jalapeno pepper diced

olive oil for greasing the pan

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Preheat oven to 350˚ Chop all ingredients as instructed, shred cheese and set aside. Grease 8’x10′ baking sheet with olive oil, be sure to cover the sides as well. Spread potatoes on the bottom, covering the surface, but don’t overlap. Layer with ham, asparagus, peppers and more potatoes, repeat. In a bowl whisk together the eggs as if you are making an omelet, pour over the layered potato mixture, top with shredded cheese. Bake for about twenty minutes or until eggs have baked through. Serves six.

Chrissy’s Fruit Salad

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You get the picture. Apples, blackberries, bananas, strawberries, grapes and a touch of lemon juice.

Dinner: Rosemary and Sun-dried Tomato Chicken

6 chicken breasts or thighs or three of each

1 1/2 cups of sun-dried tomatoes chopped

4 cups chopped mushrooms

2 teaspoons oregano

1/2 cups kalamata or greek black olives (not canned!)

2 cloves garlic diced

4 sprigs fresh rosemary

3 tablespoons olive oil (more if you desire)

Preheat oven to 350˚ put all ingredients in a baking pan or divide into two baking pans to cook faster. Bake for about 40 minutes or until chicken is baked through. Serves six.

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Drink: The Infamous Dornado (created by Dora)

I can’t remember exactly how to make this. There were mentions of frozen strawberries, seltzer water, vodka, splash of lime, repeat!


This post wouldn’t be possible without these five amazing women, Brenda, Chrissy, Joy, Dora and Stephanie. All of whom contributed to this fantastic weekend!


The ladies (I’m blowing Joy a kiss, that’s not a duck face I swear!)