Angelica set us a beautiful table and Tonya began our meal with this layered dip that had such a garlicy, salty flavor. It also looks very sophisticated with the layered cream cheese, pesto and sundried tomatoes. Tonya put in the freezer between each layer so it would make smoothing the next layer easier.
Tonya also brought a cocktail. THIS is my new drink. I wish to drink it all day, every day. #retirementgoals. It is "equal parts cocktail and dessert".
For the salad I prepared an antipasto salad. I mixed all the toppings the day before and put on top of the lettuce and drizzled with homemade vinaigrette. It's a hearty salad and keto if you are trying to avoid those terrible carbs.
This chicken cacciatore was complex in flavor and simple to prepare. It has some of my favorite ingredients: mushrooms, red bell pepper and chicken thighs. It was served with homemade pasta. Yes. WE MADE PASTA! With the hand machine that Angelica purchased on Amazon, it was not that difficult! The dough was super simple and just two ingredients! Because of this make sure you salt the water well when boiling. Pasta water should taste like the sea.
Our side dish, thanks to Talia, was a mushroom, parmesan farro. Farro is an "ancient whole grain wheat with a nutty taste and chewy texture". This side was very good and I had never had farro before. You should use pearled farro in this recipe according to my research.Our delicious meal was completed with Mary's sweet potato custard with marshmallow meringue topping. Mary claims this recipe came out of her blond head and I will believe it. I've never had anything like it and it was so good.
No comments:
Post a Comment