We are BACK! November 2021

Wow.  I could barely remember this web address.  But HERE WE ARE!  

We met at Angelica's. Michelle was away on location.

Appetizer: Angie, Pear, prosciutto and goat cheese pizza

Side Dish: Mary, Green Chile and Cheese Rice

Main Dish: Angelica, Chicken and chirizo shish kabobs

Dessert: Tonya, Ina Garten Apple and Pear crisp 

Angelica provided us with cute wine party favors which reminded us all of sweet Carol.  She was the queen of little presents.

I combined several recipes for the appetizer.  I bought a dry pizza crust mix and put it together.  While the dough was resting I caramelized a red onion.  To assemble the pizzas I placed slices of honey goat cheese, the onions, thinly sliced pear and prosciutto.  After baking I drizzled with balsamic vinegar and a sprinkle of arugula.  

The pizza is fine served room temperature and can  also be prepared with a pesto base and then all savory toppings.  The one I made had many sweet components with the honey goat cheese, sweet onions, pear and balsamic.

Our main dish were shish kabobs.  We grilled on Angelica's cast iron grill and finished in the oven JUST IN CASE because chicken is involved and no one wants pink chicken.  It also can be challenging to finish the meat and vegetables at the same time though the skewers sure look pretty and colorful.

Mary always picks decadent recipes and her cheesy rice was no exception.  It was fabulous.  I love rice cooked in any way and combine the tiniest bit of heat with cheese.. yes, please.  This is a great make ahead dish and it re-heats perfectly.  The left overs were just as delicious the next day.  It was the perfect side dish with the meat and vegetable skewers.

The dessert was a crisp with apples and pears and Tonya added some fresh cranberries for some holiday cheer.  The topping makes A TON and Tonya persevered and was able to get it all on top.  Thank you, sweet Jesus, because we all know that topping makes or breaks a crisp.  Canned whipped cream was served on the side, elevating the entire dining experience.

Finally, our gang was all together for brunch post Thanksgiving at Max's Wine Dive.  It was great to catch up and talk about important topics and try and solve the world's problems over mimosas.