The host of the party rides at the same barn where my wife keeps her horses. So they see each other several times a week. Plus I have been to many other parties where this couple has also been in attendance, I just had never been to their house before, which is just up the hill from the castle. Another feature that I saw as I was driving in, but didn't get a chance for a better view, was a spring-filled swimming pool. This is the view of the overpass from the interstate as you go up the mountain. It really isn't anything special, it just is an odd location such that when I would drive under I'd think: "Hmmm, I wonder where that goes." Also both Skyline Drive (the main road that runs the length of Shenandoah National Park), and the Appalachian Trail run across a corner of the property. The AT used to go to a peak on the property with 360 degree views, from which you could see the castle, but after several people hiked down to the castle from the trail, and caused some problems, they asked the park service to re-route the Appalachian Trail slightly.

I made braised lamb shanks with polenta. First time with that recipe and while good, didn't have the flavor intensity I had imagined :-( Have more than enough leftovers so will try to freeze most of it. Not sure what to do to zip things up more........ I often make my own version of farmer's casserole but with home fry potatoes (and onions, ham, etc.) so no advance prep and no baking - just pan fried. I just fry an egg to go with. I guess that is more like a ham hash. But it makes a fast and tasty breakfast or dinner!! ps. green chili has no tomato base. Often called 'white chili', it can have green chilis (mild) or tomatillos to give it color. And is usually made with poultry rather than beef.

That sounds like a German thing. The way I have had it is that the prune is wrapped in dough and the cooked like that. I guess your family just shortcut it, since it is really the same thing, just in a different form. That is much the origin of Penn Dutch slippery pot pie. Instead of actually making a pot pie they just slipped pieces of the dough into the hot pot of stew. It is easier and quicker and really the same thing. Last week I made for the second time some Momos, which are filled dumplings. It seems to be a popular thing around that part of the world that includes Tibet. Darn, they were good! Thinking of that again today. They are like Goyza dumplings. It is an acquired skill to fill and form the noodles. You use lots of cilantro, ginger and garlic. It seems that a lot of cultures have some kind of a filled noodle or dumpling or peroige or ravioli.

It depends on what else is on them. Tomatoes plus oil and seasoning from the oven where the bacteria have been burned off have four hours from the time they're below 140 degrees of total safety. Under a dome of some kind to protect from contamination, theoretically, more. Realistically, with no pet detritus, open windows, flies, raw poultry being prepped, or wandering people paws, I wouldn't hesitate to eat them forgotten to the next morning. With other challenges, right now, best not to do that, but still, a few hours are no problem.