Serendipity-"the effect by which one accidentally discovers something fortunate, especially while looking for something else entirely"  http://en.wikipedia.org/wiki/Serendipity

In our quest for a new, improved, and inexpensive landscape for the 501 condominium, Bob and I made a trip to Vashon to dig ferns. On the east side of the 501, there are several boulders amidst evergreen bushes, round-leaved shrubs, and weeping cypress—just the place for a few dozen ubiquitous Puget Sound ferns. Both Ginny and Nikki live on woodsy, fern-filled land with easy access and quick digging. North Tacoma's on-going sewer project terminated our water flushing and draining capacity from 12:00 until 8:00 pm on Thursday, so it seemed a perfect day for an island visit. A quick call to Ginny ensured that our presence at the dinner table would be welcome. "Come ahead", she said. "Andrew will be here from the east coast so you'll get a chance to see him".

First stop, Nikki's where we easily (well not so easily, it was raining, cold, and dreary) reached our quota of at least one dozen ferns. "Are you coming to dinner?", I asked. "Wouldn't miss it!", she said. On to Ginny's at 4:00 for the evening. Anna, Rae Anne's daughter, greeted us as we came in. "Mom's coming too, with Jon who's here from Portland on a day off." Before long Ginny arrived, " Oh good, you're here. Claire's coming from Cheney for a Seattle seminar—she should be here by 6:00." By the time the food was on the table, our numbers had expanded to include: Ron, Jon, Claire, Anna, Rae Anne, Andrew, Eileen, Ginny, Nikki, Bob, and me plus our animal friends: Dinah, Alfie, Eric the Red, and Liza.

A good time was had by all. The next generation is fully engaged: Andrew, Jon, and Eileen employed and financially independent; Anna in her last year at U of W, and Claire in her third year at Eastern Washington. Our social circles had merged, there was no kid's table. Just an extended family catching up on the latest plans, dreams, schemes, and stories from each member in the circle. 

Our search for ferns led to an unexpected return to the family table.

P.S. That table was full of Shrimp and Asparagus Pasta, Tuscan Bread Salad, and Chocolate on Chocolate cake





Ginny & Ron's son Andrew and his girlfriend Elaine



Ginny & Ron's daughter, Claire                 Rae Anne's son, Jon



Rae Anne's daughter Anna

Tuscan Bread Salad with Grilled Vegetables (this makes a lot of salad)

Mustard Vinaigrette
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
1 small shallot, finely minced
1/2 tsp. salt
1 tsp. chopped fresh thyme
1 tsp. minced garlic
1/3 cup olive oil
Black pepper

Salad
4-6 slices good bread
Olive oil
1 zucchini, thick slices
6-8 large brown mushrooms
2 small Japanese eggplants, thick slices
1 red pepper, roasted, peeled, and julienned
2 dozen pitted Kalamata olives
5 ripe tomatoes, cut into eighths
6 oz. fresh mozzarella, sliced
1/2 cup thinly sliced basil leaves
4 cups lettuce greens
1/3 cup Parmesan cheese

Vinaigrette: Combine vinegar, mustard, shallot, salt, thyme, and garlic in a bowl. Whisk in oil in a steady stream, pausing frequently to mix in oil, until dressing emulsifies. Adjust for seasoning, if necessary.

Brush both sides of bread slices and vegetables with olive oil. Season with salt and pepper. Grill bread on both sides until nicely browned. Reserve. Grill whole mushrooms, zucchini slices, and eggplant slices on both sides, until they are browned with grill marks. Remove from grill, slice zucchini and eggplant in short, wide pieces and marinate with a splash of balsamic vinegar and a sprinkle of olive oil. Cut bread slices into largish bite-sized cubes,

Put bread in large bowl with olives, grilled vegetables, roasted red pepper slices, tomatoes, mozzarella, basil, and lettuce greens. Pour vinaigrette over salad. Sprinkle with Parmesan cheese before serving.


Below is Ginny's own recipe for Shrimp Pasta with Asparagus. It is an inventive, tasty recipe—easy to make for a crowd and readily adapted to many other ingredients. You could substitute broccoli, shittake mushrooms, snow peas, frozen peas, fresh green beans, roasted peppers etc. for the asparagus; make a pesto with basil, cilantro, fresh herbs, spinach, lemon grass, etc. for the artichokes & hearts of palm; add chicken, lobster, mussels, Italian sausage, scallops, etc. for the shrimp. Endless possibilites.

Shrimp Pasta with Artichoke Pesto and Asparagus (makes 10-12 servings)

One 2 1/2 lb. bag peeled shrimp (Ginny bought it at Costco)
Two 1 lb. bags of dry radiatore pasta (you can substitute another type, but these are sooo cute!)
1 lb. fresh asparagus, cut into 1" pieces

Artichoke Pesto:
2 small jars marinated artichokes with their juice
1 small can hearts of palm, without their juice
2 Tbs. olive oil
3 slices of preserved lemon, or 1 Tbs. grated lemon zest
1 Tbs. minced garlic
6 finely chopped green onions
1/2 tsp. red pepper flakes
1 cup grated Parmesan, Pecorino, Romano, or Kasseri cheese
Salt to taste

Pulse artichokes with juice, hearts of palm without juice, olive oil, lemon, garlic, green onion and pepper flakes in food processor until smoothly chunky or chunkily smooth. Pulse in grated cheese. Taste for seasoning.

Bring lots of salted water to boil. Add pasta and cook 10-12 minutes or until almost done. Add peeled shrimp and asparagus pieces. Cook until shrimp turns pink and asparagus turns brighter green-only minutes, don't overcook. Drain pasta, shrimp, and asparagus into colander, then pour into large bowl. Toss with pesto and grated cheese.


Nikki is always tasked to bring dessert. At one point in her life, she was a cookie baking monster and can't seem to shed that reputation. This is her recipe, in her words, for the chocolate cake she brought to dinner.

Chocolate on Chocolate with Coffee Ice Cream   Nikki, "Confessions of a retired baker: Recipes?? I don't know no stinking recipes. I know boxes. "

"Buy a Pillsbury "Moist Chocolate Cake with Pudding".  Put it in a mixing bowl.  Add one tablespoon of instant coffee espresso powder to the warm water.  Then put in the eggs, the water with the espresso and however much oil it says.  I also add a teaspoon of real vanilla - it seems to help with the cake mix taste.  I mix it with the beaters for about two minutes and then put it in a 13 x 9 inch oiled pan.  Bake as directed on the box.  Be prepared to serve this particular recipe about 45 - 50 minutes after it comes out of the oven.  It should still be pretty warm.  I guess one could really just warm it up again.
 
While the cake is baking put an 8oz. bar of whatever kind of semi-sweet baking chocolate you like in a microwave safe Pyrex four-cup pitcher.   It is easier to stir and then pour it right at the table.  I was forced to use  an 8 oz. brick of Baker's Chocolate and it seemed to be just fine.  Melt about a little over half of a 1/4 lb. of butter and about  a 1/3 cup of half and half in the microwave.  There is less chance of seizing if you put the butter and cream in first to heat up a little.  Then add the chocolate chunks.  I don't bother with chopping.  I put it in the microwave for 10 secs. for a few times,  checking and stirring until everything is quite warm.    If you need to correct the consistency it is easier to add at the end than instead of trying to figure out just how much you need at the start.  Start stirring it until it looks almost like runny pudding.
 
Serve sauce very warm on warm cake and don't forget the Coffee ice cream.
 
You already know how to melt chocolate and bake a cake but this is just the way I do it."