Rachael is the star of the show. This runway beauty holds the stage with a captivating smile and an animated story that leaves you twisted with laughter. Rachael works hard and plays majestically; she approaches every day with the unabashed mission of living the good life, which requires that those surrounding her are well loved and equally joyous. She showers the people she cherishes with unbelievable generosity! I love this girl!
Nearly a decade ago Rachael met one of my greatest college friends, Michael, at a summer concert in Alpine Valley, Wisconsin. Serendipitously, I met Rachael’s high school (ex)sweetheart that same weekend, and we four embarked on a summer of star-crossed love. Though my summer flame flickered out, Rachael and Michael’s blazed strong. We have since traveled the country and the world together, on quests for adventure and music. This spectacular couple is getting married in May! What joy when two best friends unite!
Rachael is a “powder dancer,” voyaging every weekend from Denver to carve gracefully down the Rocky Mtn. peaks. There seemed no better way to celebrate Rachael’s imminent marriage than with a pack of empowered and gorgeous ski bunnies in Aspen.
Maggey (Rachael’s best friend from her hometown) composed a weekend of phenomenal skiing from bluebird skies to fresh powder, balanced with delicious and innocent debauchery in Aspen’s thriving nightlife. As each lady arrived at the weekend mountain house, the kitchen filled with decadent treats and cocktails, from Bad Bunny Blackberry Margaritas to Phallic cookies. Yes eaters, this is a bachelorette party. The house was decorated to the nines.
I insisted on chef-ing Friday eve, and planned a meal that was light, simple to create, playful and energizing. This recipe was tweaked for ease from my Pulled Barbecue Chicken and Coconut Slaw Tacos. Leave out the chicken for a vegetarian option!
The following recipes are presented in order of preparation.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 10-12 servings
- Red cabbage – 1 red cabbage, shredded or very thinly sliced
- Sea salt – 1 teaspoon
- Grapefruit – 1 grapefruit
- Cilantro – 1 cup, finely chopped
- Lime – Fresh squeezed juice from 2 limes
- Honey – 2 tablespoons
- Extra virgin olive oil – 3 tablespoons
- Pepper – Freshly ground pepper to taste
- Put the cabbage and salt in a large serving bowl, and using your hands, massage the cabbage until it begins to release moisture and soften.
- Peel the skin away from each section of grapefruit, adding just the pulp to the bowl.
- Add the cilantro, lime juice, honey, olive oil and pepper. Toss thoroughly and set aside in the refrigerator to marinate while you prepare the remaining fixins’.