We took a road trip to western ND for the Easter holiday. In 3 whole days, we saw a handful of friends and family. Whew!
We started out with a bang by having a pizza party (courtesy of A and B Pizza) at my mom’s home in Bismarck. The pizza did not disappoint, and we had a blast catching up with friends.
We had lunch with my dad at Country House Deli. I got my favorite sandwich, The Iowa Deli. It was as good as I remember it tasting. However, the deli was a tad dirty, and there was a mop and pail in the front entry doorway. There must be a storage closet they could have placed the cleaning items in.
Courtland and I took up my mom’s offer to watch Jack and ventured out for a dinner date at Pirogue Grille. Being our first time at the restaurant, we were very impressed. Our server was pleasant, attentive, and steered us toward ordering “what ND does best.” Translation=beef. We shared a salad of warm goat cheese filled dates with mixed greens & clementine vinaigrette and both ordered the Grilled filet of beef with roast shallot & tarragon sauce. The beef was incredibly tender and was served with a side of vegetables and mashed potato or rice. Prices are on the higher end for Bismarck standards. . .but comparable to what we would get similarly in Minneapolis. The restaurant was full of people. We would go back again.
After dinner, we met up with some friends for a birthday party at The Blarney Stone. Lots of beer and whiskey on the menu. If you’re a pub fan, this is your place to go to in town.
On Easter Sunday we drove another 1 1/2 hours northwest of Bismarck to Bealah, ND to visit my grandmas for the holiday. We had a great time catching up with family. Dinner was standard Midwestern Easter fare-ham, pork butt, cheesy potatoes, scalloped corn, cabbage dish, relishes, and broccoli salad.
My uncle took us out to his in-law’s farm to visit 2-day-old calves. Jack got to sit in a tractor and a combine. He was elated:)
My mom whipped up a tray of deviled eggs when we got back home to her house Sunday night. Deviled eggs with bacon. Yum!
Bacon Deviled Eggs
12 large eggs, cooked, peeled, and carefully sliced in half
1/2 cup light mayo
1/4 cup light sour cream
1 Tbsp. Dijon mustard
1 Tbps. prepared horseradish
8 oz. cooked crispy bacon, drained, and crumbled fine
4 scallions chopped fine
Put egg yolks in a bowl and mash with a fork.
Stir in the mayo, sour cream, and horseradish until mixture is smooth.
Fold in bacon and scallions.
Using 2 spoons, spoon mixture into egg white halves. Sprinkle with paprika and enjoy for several days (if they last that long). Makes 24 deviled eggs.