This weekend flew by, didn’t it? I thought so. In between work and writing, I had one of my awesome friends, and fellow English Major, in town from Tennessee for a few days. Her name is Karla, and it was so fun to see her and share some adventures together again. We hit up our usual, the Starlite Lounge, a martini bar that rests above a cajun restaurant. Nothing like raspberry cosmos and jerk chicken nachos to remind you it’s summer.
La Crosse also hosted Rockin’ the Docks on Saturday, an outdoor music fest on the edge of the Mississippi River. My boyfriend’s band, T.U.G.G. performed and we went down to support (and dance and hang out).
There was a trip to the local Rivoli Theater, an old opera house turned movie theater that plays films that just left the main theater for a discounted price. I love the Riv! We all went to see Bridesmaids, which I recommend as a must to go see with your girlfriends. It’s hilarious! It’s like The Hangover for women.
Our weekend ended with a potluck/wine tasting at my place where we watched Red Riding Hood. My only advice is proceed with caution when watching that film. It was entertaining, because we were drinking, but the movie seems to grasp at several previous films and blend them all together so you don’t quite know what film you’re watching. It’s a little bit Twilight meets A Knight’s Tale meets Van Helsing meets The Village meets an eclectic cast of Sci-fi TV stars. It’s got a lot going on.
What I wanted to share with you is the dish of honor. At Karla’s request, I made her favorite Pina Colada Fruit Salad. Oh, it’s divine!
Prep/Total Time: 15 minutes Yield: 9 servings
1-1/2 cups green grapes
1-1/2 cups red grapes
1-1/2 cups fresh blueberries
1-1/2 cups halved strawberries
1 can (8 oz.) pineapple chunks, drained
1/2 cup fresh raspberries
1 can (10 oz.) frozen non-alcoholic pina colada mix, thawed
1/2 cup sugar
1/2 cup pineapple-orange juice
1/8 tsp almond extract
1/8 tsp coconut extract
In a serving bowl, combine the first six ingredients. In a small bowl, whisk the pina colada mix, sugar, juice, and extracts until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving. (Note: I’ve made this a couple times and always have extra syrup. Stock up on your favorite fruits so you can replenish the dish as the night goes on.)
Enjoy! See you all on Friday for another edition of The Life List Club! See what else we’re up to by visiting us on Twitter at #LifeListClub.