This year I decided to can carrot relish as my homemade gifts for family and friends. It has organic carrots, orange peel, lemon peel, fresh ground mustard and coriander seeds and apple cider vinegar. We used the carrot trimming to make carrot, ginger, coconut soup.
Last night I had my brother, cousin, and her fiancé over for dinner. Jay and I made chile verde with pork shoulder served with flour tortillas, shredded lettuce, tomatoes, and sour cream. Sides of roasted guacamole, fonduta, Spanish rice, and refried beans. The company and dinner were both excellent. I’m such a lucky girl. Xoxoxo
These cookies were for a baby shower so I used pink card stock as a pretty background.
Today we went to Cider Hill Farm to pick apples, eat warm apple cider donuts and get fresh pressed apple cider. Had to make Jewish apple cake after. Used a mix of tart apples. Recipe on Pinterest here.
Last night I had the privilege of cooking for team USA’s women’s ball hockey team while they are down in Tampa fighting for the gold at the Master’s World Ball Hockey Championship. They are 3 and 0 and will play the Canadian national team this Sunday for the championship. Last night’s menu consisted of PuertoContinue reading “Team USA Hockey Dinner”
Prosciutto di Parma came in this morning. Just made an amazing sandwich for lunch: prosciutto, ricotta salata, heirloom tomatoes, basil leaves, romaine lettuce, extra virgin olive oil, salt and pepper. My taste buds are so happy.
This weekend was a great weekend of food, friends, adventure and relaxation. Went to Saint Anthony’s Feast in Boston’s North End with my father and boyfriend. It’s the last of many feasts in August. My dad and I introduced Jay to italian stuffed artichoke hearts. After the feast we headed to The Korean market. IContinue reading “Labor Day Weekend Feast”
Calzone with ham, seasoned ricotta, parmesan, mozzarella, cheddar, parsley, basil and brushed with garlic oil.
Amuse Bouche: Seared scallop with teriyaki sauce, minneola orange, chives First Course: Heirloom tomato salad, mozzarella, arugula, basil, balsamic reduction, extra virgin olive oil Second Course: Chicken roulade stuffed with prosciutto, provolone and basil leaves on a bed of sautéed spinach, roasted fingerling potatoes and topped with a wild mushroom sauce Third Course: White cakeContinue reading “Private in Home Dinner for Two”