Tonya and I met at Sandy's house. Tonya started our evening with some delicious cheese and crackers. The cheese was a sweet apple log with a creamy, mild cheese.
The salad was a broccoli salad with grapes and sunflower seeds. The grapes gave it a mild sweetness and the sunflower seeds some crunch and saltiness. The recipe made a huge bowl and the leftovers were good for many days. I liked the dressing because it just barely coated the salad and let all the other flavors come through. Some broccoli salads are too wet and sweet.
Our main dish was deliciously tender pork short ribs with celery and carrots. Sandy made these herself due to the long cooking time. She served over polenta, which was also delicious. It was very creamy, flavorful and kept warm in a crock pot. Sandy also had acorn squash for us. It was simply prepared with some butter, brown sugar and cinnamon. This was a fall friendly, comfort food filled, meal.
Our cooking group is known for our love of bread pudding. Following the fall theme, Tonya prepared pumpkin bread pudding with a caramel sauce. Caramel makes everything better though this cake did not need any help with its homemade pumpkin bread as the base!