*Ask Babs:

INGREDIENTS                                 -------> Marinade 1/4 cup extra virgin olive oil 2 tablespoons distilled white vinegar 2 tablespoons fresh lime juice 2 teaspoons lime zest 1 1/2 teaspoons honey 2 cloves garlic, minced 1/2 teaspoon cumin 1/2 teaspoon chili powder 1 teaspoon seafood seasoning 1/2 teaspoon ground black pepper 1 teaspoon hot pepper sauce, or to taste 1 pound tilapia fillets, cut into chunks  Chipotles in Adobo Sauce 7 to 10 medium-sized dried chipotle chiles, stemmed and slit lengthwise 1/3 cup onion, cut in 1/2-inch slices 5 tablespoons cider vinegar 2 cloves garlic, sliced 1/4 cup ketchup 1/4 teaspoon Salt Combine all of the ingredients in a pan with 3 cups of water. Cover and cook over very low heat for 1 to 1 1/2 hours, until the chilies are very soft and the liquid has been reduced to 1 cup. This recipe will keep for several weeks in the refrigerator in an airtight container. -------> Dressing 1 (8 ounce) container light sour cream 1/2 cup adobo sauce from chipotle peppers 2 tablespoons fresh lime juice 2 teaspoons lime zest 1/4 teaspoon cumin 1/4 teaspoon chili powder 1/2 teaspoon seafood seasoning salt and pepper to taste -------> Toppings 1 (10 ounce) package corn tortillas 3 ripe tomatoes, seeded and diced 1 bunch cilantro, chopped 1 small head cabbage, cored and shredded 2 limes cut in wedges DIRECTIONS To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours. To make the dressing, combine the sour cream and Adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed. Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

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Strawberry Whipped Sensation

Featured Bunco Group(s):

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Our Bunco adventure started in 1989, when our group of friends decided a once a month girls night “in” was a fun idea. At first, we didn’t really know how Bunco was played and we certainly didn’t know there were others that played. We just had so much fun getting together. Just us girls...no kids, no husbands, no pressure...you know what we are talking about!

Soon, we added one weekend trip a year to the beach­.  Our husbands figured 12 girls would come home hating each other and that would be the end of this thing called Bunco. How wrong they were! The trip to the beach started our name –The Bunco Beaches (yes, this is a play on words!)

We had so much fun, soon we added one more weekender a year. This trip is always to LBJ Lake. Some of the highlights include Jell-O shots, a midnight boat cruise and belting out Shania Twain’s

“I Feel Like A Woman”. 

Of course, over the years, some of the ‘Beaches’ have moved away, but they are our “roadies” for the weekend trips and come from as far away as 1500 miles.

Thru the years we have shared so much: marriage, divorce, maternity, birth, death, life.  We’ve cried buckets, drank gallons and laughed until we wet our pants (we refer to this as “dropping a quarter”).  Can’t tell you how many dice have been rolled and prizes won!

Now, as we celebrate our 19^th year together, we have priceless memories. But more than that, we know we have a sisterhood that only other women would understand.

We not only learned how to play Bunco, but came to realize there are thousands, maybe millions, of “Bunco Beaches” in the world.

 Carla Smith (aka Carly)

Here is the perspective from one of our newer members…she has only been a buncobeach for 13 years.

Even though Bunco Beaches began in 1989, I personally didn’t join until several years later.  I’d been invited as a “sub” and on their summer lake trips, as the designated boat driver.  Shortly thereafter, I was invited “in” and this is what I know…

These women are the most passionate, fun loving people I’ve ever spent time with.  Some I’ve known for years and some I developed immediate friendships with.  We’re such a diverse group…from the queens of business, to teaching, to parenthood…all incredible, inspirational and genuine women.  When we congregate monthly… from the first hug ‘til the last, I feel empowered by these women. 

Now that I’ve said all of the good stuff…the truth is that we are 10 crazy old women reliving our youth together month to month.  We relish Jell-O shots, Colorado Bulldogs and sing loud and off key to Shania Twain’s “I Feel Like A Woman”.   We love the beach, midnight boat rides and each other.  We roll sixes, clang the bell and always have each other’s backs.

Signed Judy…13 year Bunco Beach member

From left to right...Reyne, Carly, Betty, Deni, Judy, Sue, Linda, Jana, Kim and Mel.

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