We met at Mary's as part of our staycation with Janet weekend! We partied like it's 1999! There were dinners and brunches, swimming and cupcakes and of course, sad roommate. RIP sad roommate relationship with woman you barely communicated with.
For cooking group, I began our meal with two different peach crostinis. I have two peach trees in my yard and there was a booming crop! The first was honey ricotta peach crostini with pancetta and the second was fig and goat cheese bruschetta. For the ricotta one, I simplified the recipe by using peach balsamic vinegar that I purchased at a local olive bar. I also simplified the fig layer by using fig jam that I bought from Imperfect Produce. At only $2.99 a jar, that's less than the ingredients I would need to make it! And I'm saving the earth one piece of ugly produce at a time.
During our this' and thats on Saturday night Mary made us her famous deviled eggs! The components are:
Egg yolks
Mayonnaise
Mustard
salt and pepper
Minced onion
Dill relish
Mix all together, getting the proper spreadable consistency, and fill egg whites.
Tonya brought a wonderful, Italian pasta salad that she threw together with the below ingredients.
Cheese tortellini, cooked and drained
Chopped sopressata, or other Italian deli meat
Chopped bell peppers, whatever colors strike your fancy
Jar of marinated artichoke hearts
Kalamata olives
Grape or cherry tomatoes, halved
Feta cheese
Basil, chopped or chiffonade or whatever
Italian dressing
Throw it all together and give it some time in the fridge to
chill and get happy before serving.
For our dinner we had a spinach salad with black berries, feta cheese and slivered almonds.
The main dish was eggplant casserole. We used 1 pound ground beef and 1 pound spicy Italian sausage.
The side as prepared by Angelica was savory green beans. This is a classic side dish that paired well with the eggplant.
Our dessert was a simple pineapple angel food cake with fresh whipped cream and berries.
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