I met the author of <strong><em>The Elixir of Life</em></strong> cookbook!  The inspiration for <strong>The Lusty Cooking Project</strong>!  She is Fab-u-lous.  Details to follow later in this post...

&nbsp;

Sis and I almost didn't make it to Sedona for the Lusty Cooking Project Grand Finale.

&nbsp;

About an hour into our drive up north, a highway sign alerted us to a road closure ahead.  I pulled over for a pit stop and called the Rock Springs Cafe about 10 miles ahead.  They confirmed that the accident was north of them, and they relayed to me that the highway would reopen in about an hour and a half.

&nbsp;

10 miles and 45 minutes of gridlock later (bad, but it could have been so much worse), we arrived at Rock Springs, famous for their pies.  I have always wanted to stop, but I'm either in a rush to get up to Sedona or Flagstaff, or in a rush to return home.  For this trip, we needed a place to sit and stay awhile.

&nbsp;

Jennie and I decided to share the Chicken and Biscuits with fresh veggies.  I'm a sucker for homemade southern biscuits.  And the fresh veggies would make this dish downright healthy.

&nbsp;

photo

&nbsp;

Except that the veggies were hidden in an ocean of cream gravy.  Oopsie!

&nbsp;

Jennie's Review:  OMG.  This is like the most amazing pot pie in the world.

&nbsp;

Michelle's Review:  I've never met a biscuit that I didn't like.  Where's the <del>beef</del> veggies???

&nbsp;

As if the biscuits didn't contain enough lard, I insisted that we have pie for dessert.  The highway wasn't cleared yet, and I believe that you cannot leave the premises of a place famous for pie without partaking.  I'm such a rule follower.

&nbsp;

<span style="color: #993366;"><strong>Jennie's Cherry Pie Review:</strong></span> OMG.  This is the most amazing cherry pie!

&nbsp;

<span style="color: #ffcc99;"><strong>Michelle's Peach Pie Review:</strong></span> Not too sweet.  Just right.  The Goldilocks of Pies.

&nbsp;

The heavens opened, the angels sang, and the highway cleared.

&nbsp;

We crossed our fingers and headed for Sedona Round Two.

&nbsp;

We made it!  Sis and I spent a few hours walking off pie and taking in the majesty of the red rocks.

&nbsp;

It was then time for dinner.  (<strong>The Wine and Dine Tour</strong> is about eating our way through the weekend, after all.)

&nbsp;

We arrived at Cucina Rustica which you would think translates to "Rustic Kitchen" but which actually means "A Piece of Culinary Heaven Plopped Down in Sedona, Arizona".

&nbsp;

I didn't take pictures.  Darn it.  I didn't want to seem like a tacky tourist.  But you can find photos highlighting the restaurant's ambiance at their <strong>website</strong>.

&nbsp;

Our server arrived at our table and announced, "My name is William, and I am here to take care of you this evening."  Oh, my, my, my -- Music to every woman's ears.  You can tell right away that this restaurant is run by a passionate woman and a real, live Italian male.

&nbsp;

William, we are tired, weary travelers who would love nothing more than to be taken care of.  Could we please start with a glass of Italian wine?

&nbsp;

Jennie's Review of <strong>2008 SUPER TUSCAN </strong>TENUTA ARGENTIERA ‘POGGIO AI GINEPRI’	<strong>BOLGHERI, ITALY </strong>:  OMG.  This is the most amazing wine!

&nbsp;

(You know how when siblings reunite, they often regress to a period from their childhood?  Apparently, my sister chose to revisit her "Valley Girl" stage this weekend.  OMG!  Like totally!)

<strong>
</strong>

Michelle's Review:  If the wine in Tuscany tastes like this, I'm going to be looped every night when I'm there in September.

&nbsp;

Jennie's Meal:  <strong>ARAGOSTA ALLA VODKA </strong>

<strong> </strong>Linguine pasta delicately tossed with Canadian lobster meat and fresh campari tomatoes finished in a delicately spiced sublime vodka sauce

Jennie's Review:  Yummmmmmm...

&nbsp;

Michelle's Meal:  <strong>PENNE DON QUIXOTE </strong>

<strong> </strong>Grilled chicken with sautéed mushrooms in a spicy chipotle cream sauce on penne pasta

Michelle's Review:  I feel downright quixotic.  But then again, don't I always?  <em>Sigh...</em>

&nbsp;

I then stood up and broke out into "The Impossible Dream".

&nbsp;

Just kidding.

&nbsp;

Dessert:  Ancient Italian Secret Ice Cream (family recipe)

&nbsp;

Jennie:  Interesting.

&nbsp;

Me:  I'm feeling tipsy from the liqueur in there.

&nbsp;

Jennie:  No.

&nbsp;

Me:  I swear.

&nbsp;

And then...for the GRANDEST of Grand Finales...

&nbsp;

I met Lisa Dahl, award-winning author of The Elixir of Life and co-owner of Cucina Rustica.

&nbsp;

Courtesy of my sister.

&nbsp;

You see, I decided to feel shy and introverted at the end of the meal.  I regressed back to when I was five and hid behind my mother's legs instead of staying for ballet class.  Even though I wanted to be a prima ballerina when I grew up.

&nbsp;

Fast forward 36 years and I'm hiding behind a wall on the patio while insisting that Lisa Dahl is much too busy to talk to a small potatoes blogger who forked over a month's salary to Whole Paycheck so that she could undertake a silly Lusty Cooking Project.

&nbsp;

Unlike my mother 36 years ago, my sister made me stay.

&nbsp;

Tough love pays.

&nbsp;

I introduced myself to Lisa as she whisked around the corner.  She greeted me with a warm hug and her larger-than-life personality.

&nbsp;

Unlike Julie &amp; Julia, where Julia Child thinks that the blogger cooking her food is a vapid idiot, Lisa Dahl said that she was "honored" to meet me!  Yes!  "Honored"!  I wanted to inquire, "Lisa, don't you know that I am a small potatoes blogger?!?!?!"

&nbsp;

She then excitedly rambled about a project idea that she has in store for us.  "Us!"  I can't tell you what she mentioned, because I was a little to starstruck and nervous to properly digest all of her ideas.

&nbsp;

Hopefully, my sister will remember.

&nbsp;

In the meantime, I am working out and stepping it up like a fiend to counteract all the cream, butter, and cheese that I consumed last week.  Considering that those 7 recipes were the best meals that I have ever cooked, I would say that it was more than worth it.

&nbsp;

I hope that you enjoyed The Lusty Cooking Project as much as I did.  If you're ready to add a bit of Lustiness to your life,

&nbsp;

&nbsp;

&nbsp;

&nbsp;