November 9, 2025

Mary hosted and served several bottles of wine for our sipping pleasure.

Angelica brought a dip thickened with walnuts for our appetizer and served with sourdough dippers. 

I made roasted butternut squash. With the fresh cranberries it would be excellent for Thanksgiving. I also mixed in some dried cranberries.

Couscous is one of my favorite sides and Tonya made one filled with vegetables. With chickpeas for protein, it is very filling.

We prepared lentils and meatballs and this is a two time favorite. Mary had the meatballs already mixed and they were baked before going into the broth along with the lentils. If you use more broth, it's like a soup and reminds me of Italian Wedding soup except with Moroccan flavors.

Dessert did not disappoint and Carol served an apple dump cake alamode with caramel sauce. Yum!

October 19, 2025

Carol hosted a spooky Halloween gathering! Angelica was unable to join us. 

We were served this welcome cocktail.

Witches Brew Cocktail

1 shot of simple syrup

1 shot of Drillaud Pomegranate liqueur

2 shots of vodka

1 shot of lemon juice

Shake 

Pour in glass and top with club soda

Tonya brought two appetizers: these cute pizza pumpkins and some candy corn and peanuts.  I LOVE CANDY CORN.  How can you not?!

Serve the pumpkins with marinara sauce for dipping.

Carol put together a green salad and I roasted two vegetables to look scary.  Cauliflower were "brains" and beets were "liver" or "hearts".  Fortunately, they were delicious. 

The group cooked together chicken spaghetti and it was delicious and decadent.  I love this casserole!

How cute are these Mississippi Moon pies decorated by Mary!  And chocolate and marshmallows are my love language foods.  Yum!

September 21, 2025

 Tonya hosted and started us off with a cocktail. It was refreshing and beautiful.

Angie's appetizer was a Caramelized Onion Dip from the Home for the Holidays by Baker by Nature book.

Sauté 3 pounds of onions in butter and olive oil with 1 tbs brown sugar, 1 1/2 tsp thyme leaves and cook until onions brown, about 15 minutes. Stir in 3 tbs water. Reduce heat and cook 45 minutes until onions are very brown and soft. 

Remove 1/4 cup onions and set aside.

Stir 1 tbs apple cider vinegar and 1/2 tsp coarse mustard into remaining onions. 

In a bowl of stand mixer, combine 8 oz cream cheese, 8 oz sour cream, 1/2 cup mayo and dashes of Worcestershire sauce, tabasco, garlic and onion powders, salt and pepper. Beat until well combined. Add caramelized onions and mix again. Chill 30 minutes to 4 hours.  Top with remaining 1/4 cup onions and serve with mixed vegetables and toasts.

Mary prepared an herb potato salad. I make this version when I do not want to cut up a bunch a vegetables since this is potatoes, herbs and onion or shallots.

Tonya picked a fast version of an all day recipe in this cassolette. Make sure you follow the directions about the topping or it will not crisp up.  It was so good and hearty and makes great left overs.

For dessert Angelica brought classic creme brulee and torched the sugars table side.  The crispy topping, creamy custard and berries were a fabulous ending.