Dinner Party Prep

 

I hosted a dinner party this past week and I really think I enjoy the prep more than the actual dinner.  I love to come up with the menu, including cocktails, select the flowers for the table, set the table and get the food prepared in advance as much as possible, so I can enjoy the evening.

The cocktail prep started three days ahead with the infusion of the dried fruit kit I used for the Sangria I was making.  I was gifted the kit by my daughter from Hunt and Gather and it was some of the best Sangria I have ever made.  So easy too; you add rum or brandy to the dried oranges, lemons, cherries and flower shaped sugar cubes to infuse with flavor and when ready to serve, add red wine and orange juice.  

I set the table early in the day and since I have quite a stock of tablecloths and dishes, it’s fun to see where that leads me.  This time, I used some new blue plates from Crate and Barrel and layered a neutral tablecloth with a print table runner to pick up the blue..  I used some pretty cream and coral roses in a new multi vase holder from The Nested Fig and loved the simplicity.  And of course candles to set the mood.

The menu consisted of Blue Cheese Wedge Salad, Brown Sugar Chili Baked Salmon with Pineapple Chutney, Parsley Buttered New Potatoes, Garlic Roasted Broccolini and dinner rolls.  The appetizers (pool side) and dessert were brought by my guests.  

I love fun dishes and glasses, so I brought out my pretty silver banded cordial glasses for some after dinner drinks too.  

It was a lovely evening and I look forward to the next time.  Because of the day long prep, I was pouring myself a glass of Sangria, just before the doorbell rang and ready to enjoy night.

Happy weekend!

Yogurt Toast (Tik Tok Recipe #2)

 

Another Tik Tok recipe I had to try and I have to say; it was quite delicious.  The first viral recipe I made was also a hit, but this may end up being a breakfast staple.  I have never been a fan of avocado toast, preferring my avocados as guacamole, with a margarita on the side.  But, this upgraded toast is perfect for the sweet versus savory breakfast I always choose. And, it is actually quite healthy.  

The egg and yogurt turn into a custard like texture when toasted and the only added sweetness is from a drizzle of honey. It’s my perfect diabetic meal formula of protein from the greek yogurt and egg, mixed with the carb servings in the bread and fruit.  And it couldn’t be more simple and quick to make in the morning.

Here is the method:

Mix together 1 beaten egg, 1/3 cup greek yogurt (I used vanilla flavor) and a drizzle of honey.  Press down on the center of 2 slices of bread and spoon yogurt mixture into the indentation. Top with sliced strawberries. Toast in toaster oven for 7-8 minutes until topping is set and bread is toasted.  Enjoy!

A February Visit

Last week, my daughter Melissa escaped the Michigan cold for a long weekend in Florida.  The weather was sunny, but changeable; warm a couple of days and quite cold a couple of days.  We still managed to fit in some pool time (with the heat turned up) and enjoyed a beach day that was absolutely perfect.

I find that even with so many great restaurants, my daughters love for me to cook when they come here, so I did a lot of that, including an appetizer spread for the Super Bowl.  We did go out to two of our favorite waterfront restaurants and also found a coffee shop/breakfast restaurant in downtown Sarasota that is a new favorite.  

It’s funny when you have company and the weather is chilly.  Most Floridians treat cooler temps like the dead of winter in the north and bundle up.  Visitors from the north just want to be outside, no matter if it is uncomfortable.  Needless to say, we had the outside tables all to ourselves and asked for the standing heaters to be turned on.  But, as usual, it was about being together, catching up and enjoying precious time in each others company.  Adult daughters are the best.