It was Friday. “Did you get tickets?” I pestered Dave with yet another text. Jess, Joy, Alex and I had them already. Dave and Carmen still did not. Dave, in Dave fashion, responded back without any stress. “I’m on the hunt. Nothing yet, but I’m confident we will.” The concert was on Saturday. I moved forward with planning our tailgate party with Jess, hoping D&C would be able to join in the fun. Jess was going to bring Kale salad and some sandwiches from DTSA’s Crave. I decided I would bring my #neighborlylife zucchini bread, Pineapple Ginger Vohitos, and Bloody Mary Bruschetta.
Friday evening Dave sent the text. A photo of the tickets… in the pit. Lucky kids. Zac Brown, here we come…
Saturday afternoon, we pulled into the parking lot, unloaded the truck and set out our spread. The food was tasty, the people watching was fun, but the company was the best.
In the words of Zac Brown…
- I got some good friends that live down the street…
- Here in a small town where it feels like home
- I got everything I need and nothing that I don’t
Bloody Mary Bruschetta
- 5 tomatoes, diced
- 2 celery stalks, finely diced
- 3 green onions
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp Worcestershire sauce
- 2 Tbsp vodka
- Juice of 1 lemon
- 1/2 tsp prepared horseradish
- Baguette slices, toasted
Combine all ingredients, except bread, in a bowl and mix. Serve on toasted bread.
Pineapple Ginger Vohito
- 2 inch piece ginger, roughly chopped
- 1 pineapple
- 1 bunch mint, plus more for garnish
- 1.75 liter limeade
- Ginger ale
Remove the skin from the pineapple and cut in quarters. Remove the core, and place the core in a blender. Cut the remaining pineapple into bite sized pieces and divide between 3 large mason jars. Put the ginger in the bender, with the mint and half of the limeade. Blend until smooth and no coarse bits remain. Add the remaining limeade to the blender to mix.
Divide the blender mix between the three large mason jars, and store in the fridge for a couple hours to marinate.
To serve, fill a glass with ice, and add 1.5 oz vodka. Top with 1/2 juice mix and ginger ale (about 3 oz each). Garnish with mint and pineapple pieces.