Feb 15th to 17th - Mesa

Feb 15^th – Sat

We had an uneventful morning which is nice for a change.  Terry finally went to the courtyard to listen to Bill Keys but I was still in “hibernate” mode and stayed home.

Julie asked us months ago if we would pick up their daughter Natalie and friends Terry & Tina at the airport this afternoon.  Tina travels with big suitcases and they couldn’t fit 3 people & luggage in their car.  Terry picked up Larry & Julie to go to the airport for the slightly late 4:00 arrival, dropped them all off and came back for the motorcycle & me.

We went to Larry & Julie’s for snacks and a drink and then all went to Bill & Laurie’s condo for dinner.  Also there were Neil & Robin and Bill & Laurie’s son Parrish.

Feb 16^th – Sun

There were only 4 tee times for couples’ golf this morning.  We had to start a little earlier to allow a tournament to start behind us.  We were with Bob & Gail as the last group to tee off at 8:01.  We all met at an IHop for breakfast/lunch and found a waiting time of at least an hour.  So I called the Good Egg which was nearby and they said we could be seated in 20 to 30 minutes.  It turned out to take longer but we finally got to eat.  We apparently hit the “after church” and “holiday” crowd.

We rode the bike to Dave & Sandy’s so Dave could take a little test drive but they weren’t home.  We chatted with other people and swung by again – still not home.   

Feb 17^th – Mon

We started the productive part of our day with a trip to WalMart for groceries.  While I put things away and made breakfast, Terry puttered with the motorcycle.   Then he ran errands/visited and got lunch at the courtyard while I put together a batch of rolls and did other prep work for dinner.

Dinner today was a Progressive Dinner with Duane & Sue (appetizers), Moe & Trish (salad) and Dennis & Gloria (dessert).  So we did the main course which was Pork Chops & Cabbage – a dish which takes lots of chopping, boiling, sautéing & frying before assembling to cook for 2 hours.  The weather was wonderful and we were still looking for shade when we started at 5 with the appetizers.  Only the cooks ended up inside for short periods of time.  The dessert course included Chocolate Martinis to wrap up a super meal.