tag:blogger.com,1999:blog-36399348630565162452024-03-19T01:55:19.906-07:00THE ADVENTURES OF A SUPPER CLUB...Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-3639934863056516245.post-82667133353512078492023-12-19T04:38:00.000-08:002023-12-19T04:38:58.966-08:00December Supper Club - at Cut's Steakhouse<p> We dine out in December, and this year we chose Cut's Steakhouse. It was a very fun evening as usual with great food, conversation and fun.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSiCYmzkYTmNRIHwH-DyQHLHQCqRAu-ggmPTnX0QpRi7221NOimWFYdhV3Ts3EX9yZd_ymZe6odNcceNNgqnzqLuDuSSWFvALnflLPiIZ1TluyxhJnA5aO6Q0dh1c7pd1zkpTdAIoKq1L6qp5i53bND_bMRY0TFI5gNSM2LyiXIqa88USXIMQzuRwN_MY/s1440/D80549AC-4036-4B53-A19E-624A8476BB29.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSiCYmzkYTmNRIHwH-DyQHLHQCqRAu-ggmPTnX0QpRi7221NOimWFYdhV3Ts3EX9yZd_ymZe6odNcceNNgqnzqLuDuSSWFvALnflLPiIZ1TluyxhJnA5aO6Q0dh1c7pd1zkpTdAIoKq1L6qp5i53bND_bMRY0TFI5gNSM2LyiXIqa88USXIMQzuRwN_MY/w640-h480/D80549AC-4036-4B53-A19E-624A8476BB29.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrtCjkPa47TgZHtafv8gVl53w_SZJC211KP7EV9XbcW1NAR2UV02JBJ5L4gjZ7hsIJ3UJ3K5nMaTNGnnFqL1oouRUoN-5ONplM9SdIHHTJ_rZC9gnqTiInrfqmhqjxuuFhSjqupE9aZDq1WWtb3ONz3FzmfGAlAlZNOUrdC66LSptJNIngN7Fkay2X-k/s1440/811115AF-89A1-4656-B46C-1D012E9CB198.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzrtCjkPa47TgZHtafv8gVl53w_SZJC211KP7EV9XbcW1NAR2UV02JBJ5L4gjZ7hsIJ3UJ3K5nMaTNGnnFqL1oouRUoN-5ONplM9SdIHHTJ_rZC9gnqTiInrfqmhqjxuuFhSjqupE9aZDq1WWtb3ONz3FzmfGAlAlZNOUrdC66LSptJNIngN7Fkay2X-k/w640-h480/811115AF-89A1-4656-B46C-1D012E9CB198.jpeg" width="640" /></a></div><br /><p></p><p style="text-align: center;"><span style="color: red; font-size: x-large;"><b>HAPPY NEW YEAR!!!</b></span></p>Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-39968274566123568192023-10-02T03:32:00.039-07:002023-10-14T07:10:18.504-07:00OCTOBER SUPPER CLUB: DENISE AND GREG'S<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzBEDYzdyQtNRSAaatQBTZsAeWCPHQHKklUay97zc95lI-ygQUnn9QgIPKp5z2hs-EfcqrVJIc2l3WcVEGdzcvk6W3BUbR6iK4J1igpqs9ciCCuNFT9TlAVkZFDvybTuotShcsjMTBTchzHBD1eIqDj8wn7-uaZaDFqe1bGDBoL0uHkoaEG_Z8PrZgE4/s626/hand-drawn-oktoberfest-concept_52683-42392.jpg.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="626" data-original-width="626" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTzBEDYzdyQtNRSAaatQBTZsAeWCPHQHKklUay97zc95lI-ygQUnn9QgIPKp5z2hs-EfcqrVJIc2l3WcVEGdzcvk6W3BUbR6iK4J1igpqs9ciCCuNFT9TlAVkZFDvybTuotShcsjMTBTchzHBD1eIqDj8wn7-uaZaDFqe1bGDBoL0uHkoaEG_Z8PrZgE4/w400-h400/hand-drawn-oktoberfest-concept_52683-42392.jpg.webp" width="400" /></a></div><br /> <p></p><p>This month's Supper Club is at Denise and Greg's! They're going with an Oktoberfest theme.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4neZbpjAvEutXPoK-W3x5J1tbYNnWxxJyI6aGWOAJ66hBX6nZhCYHR48kppaCpbMzWCHEuYY5V8MqyYbzR2MaiUQe0euJyq8MLRZOlSMgO1sFht1kKtRKKB1iQx1nHoN8aiTKEPWcSCZq4bGhuETp7bUEvZxBAOdF2lQHz_vzy-RZkltoGhe2z7yaq0/s3862/3380AA49-DEA4-4B04-8F41-493F5D73314F.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3862" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4neZbpjAvEutXPoK-W3x5J1tbYNnWxxJyI6aGWOAJ66hBX6nZhCYHR48kppaCpbMzWCHEuYY5V8MqyYbzR2MaiUQe0euJyq8MLRZOlSMgO1sFht1kKtRKKB1iQx1nHoN8aiTKEPWcSCZq4bGhuETp7bUEvZxBAOdF2lQHz_vzy-RZkltoGhe2z7yaq0/w311-h400/3380AA49-DEA4-4B04-8F41-493F5D73314F.heic" width="311" /></a></div><b><div style="text-align: center;"><b>Here's the menu:</b></div><div style="text-align: center;"><b><br /></b></div></b><div><div style="text-align: center;"><b>LIPTAUER CHEESE SPREAD AND SOFT PRETZELS and crackers with German mustard (Cate)</b></div><div style="text-align: center;"><b>GRILLED BEER BRATS AND SAUERKRAUT (Denise)</b></div><div style="text-align: center;"><b>SWEET AND SOUR RED CABBAGE (Denise)</b></div><div style="text-align: center;"><b>GERMAN CUCUMBER SALAD (Denise)</b></div><div style="text-align: center;"><b>GERMAN POTATO SALAD (Wendy)</b></div></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b>GERMAN CHOCOLATE BROWNIES (Leslie)</b></div><div style="text-align: center;"><b><br /></b></div><div style="text-align: center;"><b>GERMAN BEER, WINES </b></div><div><b>LIPTAUER CHEESE SPREAD</b><br /><span style="font-size: x-small;">(Adapted from The Foreign Fork)</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzINmy79SrjPzcGRlOmHaILOZffQEbGhRlDwI8xemuo0fSzWQYuCK6ohA_anw6OREpzwv-dAKbTcEXHZh4S97vrSVc1jgxv4-HIZUTT-_C66gBpMP0FAmwuqCMtA3P_wwQj85FTnw3ulyhTEXxI1RZXaZDViMXOFkixmdavfLq43KTr_UITubrpT3xMw/s4032/D1CC584A-9B8D-4C49-A554-B68C7B7C8ED1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEzINmy79SrjPzcGRlOmHaILOZffQEbGhRlDwI8xemuo0fSzWQYuCK6ohA_anw6OREpzwv-dAKbTcEXHZh4S97vrSVc1jgxv4-HIZUTT-_C66gBpMP0FAmwuqCMtA3P_wwQj85FTnw3ulyhTEXxI1RZXaZDViMXOFkixmdavfLq43KTr_UITubrpT3xMw/w480-h640/D1CC584A-9B8D-4C49-A554-B68C7B7C8ED1.jpeg" width="480" /></a></div><br /><span style="font-size: x-small;"><br /></span>I doubled this recipe for our Supper Club get-together.<br />8 oz cream cheese, room temperature<br />4 TBSP unsalted butter, room temperature<br />½ TBSP Dijon mustard<br />1 TBSP capers<br />1 tsp caraway seeds<br />2 TBSP white onion, minced<br />2 green onions, chopped<br />½ TBSP paprika<br />½ tsp salt<br />⅛ tsp black pepper</div><div><br />Use an electric mixer to beat 8 oz cream cheese and 4 TBSP butter together until creamy.<br />Mix in the rest of the ingredients. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8ae6sLIO8PwIj-JRRWEIZj9AAWqu6jvthy-eqNUVgn4DMa_Q0bd2fEBXg5Osy5mVHpQt2YAosweZyomXCHt9gQ2lQvmWlUkEUIfy2jiJ5tdcfTIUVA8UDJqlxnS4UTru8KDWKX-wxF1lVYY0NI1rVO0Dk3mjFedFg1QDu0zXmNg-hrTADudBNsGJdJ8/s4032/FFAD085B-1BE5-48A9-B941-9F338E562460.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8ae6sLIO8PwIj-JRRWEIZj9AAWqu6jvthy-eqNUVgn4DMa_Q0bd2fEBXg5Osy5mVHpQt2YAosweZyomXCHt9gQ2lQvmWlUkEUIfy2jiJ5tdcfTIUVA8UDJqlxnS4UTru8KDWKX-wxF1lVYY0NI1rVO0Dk3mjFedFg1QDu0zXmNg-hrTADudBNsGJdJ8/w480-h640/FFAD085B-1BE5-48A9-B941-9F338E562460.jpeg" width="480" /></a></div><br /></div><div>Sprinkle with paprika.</div><div><br /></div><div>Enjoy with pretzels, vegetables, and/or crackers! Better if made a few hours or day in advance to allow the flavors to marry.<br /><br /></div><div><b>GRILLED BEER BRATS AND SAUERKRAUT</b></div><div><span style="font-size: x-small;">(Adapted from thehungrybluebird.com)<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAyXnNPxG_TM6_U2azws9Pz8H8rIh2KXowK5KTj-XSbJo04hdcZWH0pjduDCpaQkbJQxArtqTfc7WPSRbJFXnvs2ZjsMRGwlThHMhflsLCc_rRyMMNOJ_gIjNhmkEp8ZN8HAt9ij_ZM41WgjJ9xAm4ImUYfPLP9WhPSKIC6rs2hMGm_rJVdezF8-wAuo/s4032/5E989806-6E4A-40A5-96EB-7B0A44624C5C.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAyXnNPxG_TM6_U2azws9Pz8H8rIh2KXowK5KTj-XSbJo04hdcZWH0pjduDCpaQkbJQxArtqTfc7WPSRbJFXnvs2ZjsMRGwlThHMhflsLCc_rRyMMNOJ_gIjNhmkEp8ZN8HAt9ij_ZM41WgjJ9xAm4ImUYfPLP9WhPSKIC6rs2hMGm_rJVdezF8-wAuo/w480-h640/5E989806-6E4A-40A5-96EB-7B0A44624C5C.jpeg" width="480" /></a><br />½ cup unsalted butter <br />12 oz beer (pale ale, lager or summer seasonal beer)<br />1 cup coarsely chopped yellow onion<br />2 sweet banana peppers, seeded and coarsely chopped or green bell pepper<br />2 lbs sauerkraut, drained<br />12 brats<br />12 bakery buns, hoagie-style or pretzel style, optional<br />Dusseldorf mustard or other mustard<br /><br />Prepare grill, either gas or charcoal. If charcoal, set up coals to one side.<br />Melt 1 stick of butter in a disposable aluminum pan (at least 2 quart capacity, preferably 10-by-13-by-3 inch). Add beer, onions, peppers and sauerkraut; mix well. Place the pan on the cool side of grill.<br />Place the brats on grill and sear on all sides, being careful not to pierce the casings. When they're seared and have good grill marks, transfer to sauerkraut mixture in aluminum pan; nestling each brat down into mixture and covering with the sauerkraut.<br />Cover the pan tightly with heavy-duty aluminum foil, close lid, and cook for 40 - 45 minutes. Remove from grill and serve: either plated or on buns, with mustard and sauerkraut piled on. <br /><div><b><br /></b></div><div><b>SWEET AND SOUR RED CABBAGE</b></div><div><span style="font-size: x-small;">(Adapted from Cheerful Cook)</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWDhtOWaDwkuGLwYJK3qo2AAtwzIVbQCeGx0sLd6gFAFG-9UkuXH68tcsVQOF0cxEdjsXQNMxfz6wHOYxEJVsxzU1-P4aM-A03mayVXOZZHOeXEZ0Qe2WGn6BITPwttJ9g-QbjylNLthNzhkHmhYJyHttQom-p_KBN5B7FvHO6KMfx_KZyVSGBUZ6XHg/s4032/EF384D9A-6B43-44FF-8D4F-353EF27D5DAD.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWDhtOWaDwkuGLwYJK3qo2AAtwzIVbQCeGx0sLd6gFAFG-9UkuXH68tcsVQOF0cxEdjsXQNMxfz6wHOYxEJVsxzU1-P4aM-A03mayVXOZZHOeXEZ0Qe2WGn6BITPwttJ9g-QbjylNLthNzhkHmhYJyHttQom-p_KBN5B7FvHO6KMfx_KZyVSGBUZ6XHg/w480-h640/EF384D9A-6B43-44FF-8D4F-353EF27D5DAD.jpeg" width="480" /></a><br />3 TBSP butter<br />1 medium sweet onion diced<br />2 green apples diced<br />1 med head red cabbage shredded<br />3 TBSP sugar<br />¼ cup apple cider vinegar<br />⅓ cup red wine<br /><br />Spices</div><div>1 TBSP sage fresh, sliced or dry sage (1 teaspoon)<br />1 whole bay leaf<br />3 whole cloves<br /><br />Use a large pot (or Dutch Oven) and melt butter over medium-high heat. Once melted add onions, apples, and sugar. Reduce heat to medium-low and sauté for 6-7 minutes.<br />Add shredded cabbage. Immediately pour in apple cider vinegar and red wine. This will ensure the color of the cabbage remains rich and vibrant. <br />Add sage, bay leaf, and cloves. Cover and simmer over medium-low heat for 30-35 minutes stirring occasionally until the cabbage is tender. Season to taste with salt and pepper.</div><div><br /></div><div><b>GERMAN CUCUMBER SALAD </b></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXDMLi0Ehg4QkG-ATDTktbnuCwPs8XRzIjXqSxVYO5khyphenhyphenvhUVYbe0G6eGs7Lx9700TL5q2wnDaGtEcAgxLrmBRNMSvsI-ny2hnC-V1Reo3c4U2P7fLkQjqR8DdCMsLzvZJ36Ec0n7gnbqhAJNKR6LnZVw0JvduTUXsjfEH4Vu-d4OnCbTvTTuzgzoA_o/s4032/7C128CFA-D6B5-45C9-A3C5-348A2A713B6C.heic" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEXDMLi0Ehg4QkG-ATDTktbnuCwPs8XRzIjXqSxVYO5khyphenhyphenvhUVYbe0G6eGs7Lx9700TL5q2wnDaGtEcAgxLrmBRNMSvsI-ny2hnC-V1Reo3c4U2P7fLkQjqR8DdCMsLzvZJ36Ec0n7gnbqhAJNKR6LnZVw0JvduTUXsjfEH4Vu-d4OnCbTvTTuzgzoA_o/w480-h640/7C128CFA-D6B5-45C9-A3C5-348A2A713B6C.heic" width="480" /></a><br />2 English cucumbers<br />1 tsp salt<br />1 small yellow onion<br />1/3 cup fresh dill, chopped<br />3 TBSP vegetable oil<br />1 TBSP vinegar<br />1 tsp sugar<br />1/3 cup sour cream<br />salt and pepper, to taste<br /><br />Wash the cucumbers and peel, if desired (we usually don’t peel the cucumbers when making the recipe). Thinly slice the cucumbers using a mandolin or the slicing side of a four-sided box grater. Add the cucumber slices to a bowl.<br />Sprinkle 1 teaspoon of salt over the cucumbers and let them sit for 20 minutes. This will remove excess moisture. After the 20 minutes, give the cucumber a squeeze to remove even more water. Be sure to drain any excess liquid from the bowl.<br />While you’re waiting for the cucumber slices, wash, dry, and finely chop the dill. Make sure to remove the hard stems first. Also, peel and finely chop a small onion. Add both (dill and onion) to the cucumber bowl after the 20 minutes are up and you have drained the liquid.<br />Add the oil, vinegar, sour cream, sugar, and pepper to the bowl. Mix well. Add more salt (be careful here since you added quite a bit of salt earlier!) and/or pepper if desired.</div><div><br /></div><div><b>GERMAN POTATO SALAD</b></div><span style="font-size: x-small;">(Adapted from afarmgirlsdabbles.com)<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRX5TDLR6qVZCfJOJ391xh9oo4AYcazwxRxdJTXKngFXQ3UxBIT5ZQH7OR2rDRjLBvvnBW0mu91LFzgfyd39vuVRXkpkXzkmBmk_dSLPnqpRsieLQp3uzkS9c9jloCr-DdpCwxIjshh-k9sGsrAzRFpjDK4QgoFsMiyM3C0ULDrcbRvbCbAxswCxiEco/s4032/ACCA7C24-FDF7-4D7F-85C6-3065C4A8749A.heic" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRX5TDLR6qVZCfJOJ391xh9oo4AYcazwxRxdJTXKngFXQ3UxBIT5ZQH7OR2rDRjLBvvnBW0mu91LFzgfyd39vuVRXkpkXzkmBmk_dSLPnqpRsieLQp3uzkS9c9jloCr-DdpCwxIjshh-k9sGsrAzRFpjDK4QgoFsMiyM3C0ULDrcbRvbCbAxswCxiEco/w640-h480/ACCA7C24-FDF7-4D7F-85C6-3065C4A8749A.heic" width="640" /></a><br /> 2 lbs medium-sized red potatoes <br /> 1 TBSP + 1/2 tsp kosher salt, divided <br /> 1 lb thick-cut bacon, cut into 1/2" pieces <br /> 1 large yellow onion, diced <br /> 3 large cloves garlic, minced <br /> 3/4 cup apple cider vinegar <br /> 1 TBSP whole-grain mustard (use a bit more if you really like mustard) <br /> 1 TBSP Dijon mustard <br /> 3 TBSP sugar <br /> 1/2 tsp freshly ground black pepper <br /> 1/4 cup chopped fresh parsley<br /><br />Cut any larger potatoes in half so that all potatoes are approximately the same size. Place potatoes in a large pot and cover with cold water by 1". Bring to a boil and stir in 1 tablespoon of the salt. Reduce heat to medium, so the water is just gently bubbling. Cook potatoes until they are easily pierced with a fork, about 10 to 15 minutes. Immediately drain the water so they don't overcook. Leaving the potatoes in the pot, return the pot to the still-hot burner. With the lid off, let the potatoes steam-dry for a few minutes. Then remove to a cutting board. When cool enough to handle, cut potatoes into 3/4-inch sized pieces (leave the skins on).<br />In a large skillet with tall sides, fry the bacon pieces over medium heat until chewy-crisp. With a slotted spoon, transfer cooked bacon to a plate.<br />Return skillet with bacon grease to the stove top, over medium heat. Add onion and stir to coat. Cook for about 4 minutes, or until onion is nicely softened, stirring regularly. If onion starts to brown, turn heat down a little bit and continue cooking until softened. Stir in garlic and cook 1 minute more.<br />Remove skillet from heat and stir in whole grain mustard, Dijon mustard, sugar, salt, and pepper. Then slowly pour in the vinegar and stir to combine. Return skillet to medium heat and bring mixture to a simmer. Cook for 2 to 3 minutes, stirring occasionally. <br />Remove skillet from heat and add potatoes. Fold the potatoes until nearly all the dressing is absorbed. Then fold in the bacon. Add remaining 1/2 teaspoon of kosher salt (use more or less, to taste) and parsley, and fold again. <br />Sprinkle with additional freshly ground black pepper, if desired. Serve straight from the pan or transfer the salad to a serving bowl. This dish is known for being served warm or at room temperature, but can also be served chilled.<br /><br /><div><div><b>DESSERT - GERMAN CHOCOLATE BROWNIES</b></div><div><span style="font-size: x-small;">(Adapted from Celebrating Sweets)</span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLIx696Oel5yHPJX1lOyZG2QsNYwBH5xJ9wOYBbpfj0Uu9l62otggZUPue3IogCJY6fK7sy-Zu4FIsvKX3O-BRxsYTo_KrpA2J6uNECSsnBMYbLcwjNVIO5razzPz0ieL6_zTlxAkAf9WRh0g0hCVKYlv7vmxZFYQ5GZtyauiepoSEmSZwGCE17HZXMo/s4032/D9FCD44A-E2CB-49E1-BB85-01F8A09F327A.heic" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLIx696Oel5yHPJX1lOyZG2QsNYwBH5xJ9wOYBbpfj0Uu9l62otggZUPue3IogCJY6fK7sy-Zu4FIsvKX3O-BRxsYTo_KrpA2J6uNECSsnBMYbLcwjNVIO5razzPz0ieL6_zTlxAkAf9WRh0g0hCVKYlv7vmxZFYQ5GZtyauiepoSEmSZwGCE17HZXMo/w480-h640/D9FCD44A-E2CB-49E1-BB85-01F8A09F327A.heic" width="480" /></a></div><br />Brownies:</div><div>½ cup unsalted butter, melted and still warm<br />¾ cup granulated sugar<br />2 large eggs<br />2 TBSP water<br />2 tsp pure vanilla extract<br />⅔ cup unsweetened cocoa powder<br />½ cup powdered sugar<br />¾ cup flour<br />¼ tsp salt<br />½ cup chocolate chips</div><div><br />Topping:</div><div>⅔ cup evaporated milk<br />⅔ cup brown sugar, packed<br />2 large egg yolks<br />5 TBSP unsalted butter, cut into pieces<br />a couple pinches of salt<br />1 tsp pure vanilla extract<br />⅔ cup finely chopped pecans<br />1⅔ cups sweetened shredded coconut<br />flaky sea salt, optional, for topping</div><div><div><div class="separator" style="clear: both;"><br />Brownies:</div><div class="separator" style="clear: both;">Preheat oven to 350°F. Line a 9×9 square pan with foil or parchment paper, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). Lightly grease the foil/parchment.<br />Whisk the melted butter and sugar vigorously for one minute. Add eggs, water, and vanilla extract, whisking again for about 30 seconds. Tap all the excess batter off the whisk and remove the whisk from the bowl.<br />Sprinkle cocoa powder, powdered sugar, flour, and salt over the wet ingredients. Use a rubber/silicone spatula or wooden spoon to stir the mixture until it is glossy and well combined. Stir in chocolate chips.<br />Pour the batter into the prepared pan and smooth the top. Bake for 18-20, until a toothpick inserted into the center comes out without raw batter on it, moist fudgy crumbs are OK. Be careful not to over bake. Remove from the oven and place on a cooling rack. Once the brownies have cooled, proceed with the topping.<br /><br />Topping:</div><div class="separator" style="clear: both;">In a medium saucepan over medium-low heat, combine evaporated milk, brown sugar, egg yolks, butter, and salt. Slowly bring to a gentle simmer, whisking constantly (make sure you're getting all around the pan). Once simmering, simmer for about 3-4 minutes, whisking frequently, until the sugar has dissolved and the mixture has thickened a bit. Remove from the heat and stir in vanilla, pecans, and coconut.<br />Spoon onto the brownies and carefully spread the topping into an even layer. Top with flaky sea salt, if desired. Allow the topping to firm up a bit before cutting.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBbT6RgnlSDlmFDS8M_que3dksS-c_WNP_GITf_L2qQAe09a57MNb7FUpUj_pEtOybLGYXTtaR41SmUPFTbC48bOuZGFPLRFu7wFi7Efmxrvm2rhvhIeD_v2qRRnKtheLn9BwG9q2kSDBCK1AnVs3YUKFQ9AouBocERnHOZb85IuvGlxPg14kHzVXMVg/s4032/53C94E08-DB13-4964-8D11-CC3853AE72FB_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBbT6RgnlSDlmFDS8M_que3dksS-c_WNP_GITf_L2qQAe09a57MNb7FUpUj_pEtOybLGYXTtaR41SmUPFTbC48bOuZGFPLRFu7wFi7Efmxrvm2rhvhIeD_v2qRRnKtheLn9BwG9q2kSDBCK1AnVs3YUKFQ9AouBocERnHOZb85IuvGlxPg14kHzVXMVg/w480-h640/53C94E08-DB13-4964-8D11-CC3853AE72FB_1_201_a.jpeg" width="480" /></a></div><br /> </div><div class="separator" style="clear: both;">A few pics from the evening:</div><div class="separator" style="clear: both;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7Ueb4oO44w20JvCbgBkJvQe8cNoGT17uTxc6DpBYVuegJtkw07L48368H6aChygrT-ZyqEeBsNF12QPcHcePQZxgAAsHk1_cU8OYMjEuHjATKYhlCqss1BHHHhU-AUdTfo2yKRlZ9axHaopKo_utuj9w30SgAonJuFRh5pOS5BzhInYAnvBnhnELJT0/s4032/2B7C1ED2-82C6-4C67-B5E0-AC2389D2421F_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7Ueb4oO44w20JvCbgBkJvQe8cNoGT17uTxc6DpBYVuegJtkw07L48368H6aChygrT-ZyqEeBsNF12QPcHcePQZxgAAsHk1_cU8OYMjEuHjATKYhlCqss1BHHHhU-AUdTfo2yKRlZ9axHaopKo_utuj9w30SgAonJuFRh5pOS5BzhInYAnvBnhnELJT0/w480-h640/2B7C1ED2-82C6-4C67-B5E0-AC2389D2421F_1_201_a.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF46tCLhjQgz9zLt-LuVy2OIJYYKh3C7iAeJXnjWjWjx3alvaUMn3RH4iOnCOZINOm95CacRWoRuwkYxdnxB7iXXf81KcMdskiz530PWyEJDAxfEF32tIsaDTywBMUaW-YaQ0PJ3mlNadvo3faHqSnO9jOvGj8zTKEKFxQkrt96cL79xaZHXaNYRkPwaE/s4032/3DA25107-0404-423F-A1A6-AF067F7CEC11.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF46tCLhjQgz9zLt-LuVy2OIJYYKh3C7iAeJXnjWjWjx3alvaUMn3RH4iOnCOZINOm95CacRWoRuwkYxdnxB7iXXf81KcMdskiz530PWyEJDAxfEF32tIsaDTywBMUaW-YaQ0PJ3mlNadvo3faHqSnO9jOvGj8zTKEKFxQkrt96cL79xaZHXaNYRkPwaE/w480-h640/3DA25107-0404-423F-A1A6-AF067F7CEC11.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FibNZpYut_E8R7N0P5gco6TcKckvXbHWZxIIvl4cmoV-qUtvWrIdoIvMByQaQmnJDl4R6nBF4WR-zRTnant6cBX2GfndXmho5j1J2Yy5z3hmdjprgUIVE2yk4W9hkbRVfIiNmHxjzvoBOuyNR-EStwO1NL-mNLZDDbMb9V7HoIzC-9YYHSj9JJrHtGw/s2316/E0304D81-FE6A-4BE6-9C80-77CAB343DAEC_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2141" data-original-width="2316" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FibNZpYut_E8R7N0P5gco6TcKckvXbHWZxIIvl4cmoV-qUtvWrIdoIvMByQaQmnJDl4R6nBF4WR-zRTnant6cBX2GfndXmho5j1J2Yy5z3hmdjprgUIVE2yk4W9hkbRVfIiNmHxjzvoBOuyNR-EStwO1NL-mNLZDDbMb9V7HoIzC-9YYHSj9JJrHtGw/w640-h592/E0304D81-FE6A-4BE6-9C80-77CAB343DAEC_1_201_a.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><b><br /></b></div><div><b>NEXT UP:</b></div><div><br /></div><div>Hard to believe but our next get-together will be Christmas time! We take off from cooking in December, so we'll meet at a restaurant to enjoy food and fellowship to end 2023.</div><div><br /></div><div style="text-align: center;"><span style="font-size: x-large;"><b>Cheers to many more good times together </b></span></div><div style="text-align: center;"><span style="font-size: x-large;"><b>with great friends!</b></span></div><div style="text-align: center;"><span style="font-size: x-large;"><b><span>🥂</span></b></span></div></div>Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-23782573725931879602023-08-18T06:22:00.041-07:002023-08-26T07:40:09.659-07:00August SUPPER CLUB - Wendy & Scott host!<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg95hzqI50tarqvbck69VLvOMOY1c2YffbzRgnIDZzDz4EIem_bWDfbB8tJx-ivTyydsAt2O6lnO2N7gVmbTYOXcr21Q7ui0x2wOpqGOILHJYvsNE8oLIdc6l1IkUUy8Q-TAGAtCPVArx_UdSgRFghX5L9mHcGnpz2twC-APWMTVveXe6Ck9aP1H-3c-o/s1593/summer.jpg.webp" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1120" data-original-width="1593" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg95hzqI50tarqvbck69VLvOMOY1c2YffbzRgnIDZzDz4EIem_bWDfbB8tJx-ivTyydsAt2O6lnO2N7gVmbTYOXcr21Q7ui0x2wOpqGOILHJYvsNE8oLIdc6l1IkUUy8Q-TAGAtCPVArx_UdSgRFghX5L9mHcGnpz2twC-APWMTVveXe6Ck9aP1H-3c-o/w400-h281/summer.jpg.webp" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />We're headed to our friends' Scott and Wendy's home for our next Supper Club get-together.<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIMdh3IdYkPWlqSx-9zvjAmXqbDvkO0-OY3msCF1lTO9Vauwg1Jkl2DoCu52F8lbqq7Xhmfvar9jE_DxKiV0Oh_Toak5c7S3b4WoxkwQXsyiUTJiM1lbOtHsTCLAWT6bcR3WQ0Sm13cWUANmR61BhW1r6lJ3Gi35lWNd9Tk_opQXQ_84Z9faLqgOyOis/s4032/30FDF81E-F5EE-4631-B0CA-13BE8B89310B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIMdh3IdYkPWlqSx-9zvjAmXqbDvkO0-OY3msCF1lTO9Vauwg1Jkl2DoCu52F8lbqq7Xhmfvar9jE_DxKiV0Oh_Toak5c7S3b4WoxkwQXsyiUTJiM1lbOtHsTCLAWT6bcR3WQ0Sm13cWUANmR61BhW1r6lJ3Gi35lWNd9Tk_opQXQ_84Z9faLqgOyOis/w300-h400/30FDF81E-F5EE-4631-B0CA-13BE8B89310B.jpeg" width="300" /></a></div><br /><p></p><p>They're doing a backyard BBQ which should be so much fun to celebrate the end of summer.</p><p style="text-align: center;"><b>MENU:</b></p><p style="text-align: center;"><b>MEXICAN STREET CORN DIP with tortilla chips</b></p><p style="text-align: center;"><b>BAKED BRIE WITH JEZEBEL PEACHES</b></p><p style="text-align: center;"><b>SMASH BURGERS</b></p><p style="text-align: center;"><b>BAKED BEANS</b></p><p style="text-align: center;"><b>COLE SLAW</b></p><p style="text-align: center;"><b>POTATO CASSEROLE</b></p><p style="text-align: center;"><b>STRAWBERRY TRIFLE</b></p><p style="text-align: center;"><b>CHERRY VODKA LEMONADE</b></p><p><br /></p><p><b>MEXICAN STREET CORN DIP</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskhqJb6rALHsiJf18iL0kuXBDpi7r04bvFAjisTIa3kEEeObZJ8_5F6wlxtvtyqLGus7hKodU0HvUJTCaz4hszBnbEhRo1UjO0RHTJKG0moegr_Pqn2m5Alm_3ZxMMsGS-uRkV4hGNqDVFq3bBbRMliNmZflAPJw23inxuPKVZ1Xi6VJ6hqbzAjTL_h0/s4032/6EF92220-EC83-4418-8AA8-18458C02BE81_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskhqJb6rALHsiJf18iL0kuXBDpi7r04bvFAjisTIa3kEEeObZJ8_5F6wlxtvtyqLGus7hKodU0HvUJTCaz4hszBnbEhRo1UjO0RHTJKG0moegr_Pqn2m5Alm_3ZxMMsGS-uRkV4hGNqDVFq3bBbRMliNmZflAPJw23inxuPKVZ1Xi6VJ6hqbzAjTL_h0/w480-h640/6EF92220-EC83-4418-8AA8-18458C02BE81_1_201_a.jpeg" width="480" /></a></div><br /><b><br /></b><p></p><p>(Adapted from Half Baked Harvest)<br /><br />2 TBSP chili powder<br />1 tsp smoked paprika<br />1/2 tsp cayenne pepper, to your taste<br />2 TBSP extra virgin olive oil<br />1 yellow onion, chopped<br />2 cups fresh corn (3-4 raw)<br />2 cloves garlic, chopped<br />kosher salt and black pepper<br />6 oz cream cheese, at room temperature<br />1/3 cup sour cream<br />4 TBSP salted butter<br />1/3 cup olive oil mayo or use plain Greek yogurt<br />2 TBSP fresh lime juice <br />3/4 cup crumbled cotija cheese<br />1 ear grilled corn, kernels removed from the cob<br />1/4 cup fresh cilantro, chopped<br /><br />Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt. </p><p>Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. </p><p>Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.</p><p>In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat. </p><p>Mix the mayo and lime juice with a pinch of salt. </p><p>Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve tortilla chips.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJWrMdHzIQnTykwjMwLRKtl7WwP_VosoyYTYGZhQwpPGZijlz5hsBj4xTsJ29jiUvTtjTL_WSNMArmUaX7uvjD82l0fGvDQqJ94KI2UE-k8jZVG7Wx9VGPP2toxvkPvJp-Rd-jLWDE2QIywyf6tPs-jwRdbj4_n-tdcNDcDZId-E9qTuEe9arnAmi9TI/s4032/1322048B-376F-4E92-9C0B-9DBA04B06A3B.heic" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJWrMdHzIQnTykwjMwLRKtl7WwP_VosoyYTYGZhQwpPGZijlz5hsBj4xTsJ29jiUvTtjTL_WSNMArmUaX7uvjD82l0fGvDQqJ94KI2UE-k8jZVG7Wx9VGPP2toxvkPvJp-Rd-jLWDE2QIywyf6tPs-jwRdbj4_n-tdcNDcDZId-E9qTuEe9arnAmi9TI/w480-h640/1322048B-376F-4E92-9C0B-9DBA04B06A3B.heic" width="480" /></a></p><p><b>SMASH BURGERS</b></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6RsxSZJOSi5wjaFBmKm04Prqz3Hh8aKEhVxWyOV7qcMXNzBtv080g5ZzB4aEzluheCF1z9fAxxmq92F1sn6yNjQzQ1KpC7MiTw1dXawFpc-PqaHWnyVpjQo2AmqppQL0VKiCI9LNADuLS46d3ZfneSeX7fCoEuIHikGiCGe1q_ttJ2TobGYzs42JJGg/s4032/7E5D6DB6-3502-4453-B9DA-6E9B02317598.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6RsxSZJOSi5wjaFBmKm04Prqz3Hh8aKEhVxWyOV7qcMXNzBtv080g5ZzB4aEzluheCF1z9fAxxmq92F1sn6yNjQzQ1KpC7MiTw1dXawFpc-PqaHWnyVpjQo2AmqppQL0VKiCI9LNADuLS46d3ZfneSeX7fCoEuIHikGiCGe1q_ttJ2TobGYzs42JJGg/w640-h480/7E5D6DB6-3502-4453-B9DA-6E9B02317598.heic" width="640" /></a></div><p>1 1/2 lbs ground beef (divided into 8 "balls")</p><p>salt and pepper</p><p>garlic powder</p><p>4 slices cheddar cheese</p><p>Burger Sauce:</p><p>1/3 cup mayo</p><p>1 tsp yellow mustard</p><p>To serve:</p><p>4 brioche burger buns</p><p>lettuce leaves</p><p>tomato slices</p><p>sliced onion</p><p>dill pickles</p><p>Divide beef into 8 patties by rolling into balls. Refrigerate before grilling</p><p>Butter and toast buns.</p><p>To cook:</p><p>Increase griddle to med/high heat. Place 2-4 burger balls onto hot griddle. Working quickly, place parchment paper over meat and firmly smash straight down into a thin patty.</p><p>Once patties are smashed, peel back and discard parchment and season meat with salt, pepper and garlic powder. Add 1/2 tsp of burger sauce. Cook 2 minutes on first side or until seared and juices start to come to the surface.</p><p>Scrape under the burger with spatula facing down at a 45 degree angle to get under the caramelized part and flip.</p><p>Cook another 1 minute. Top half of the patties with sliced cheese and cover cheese with the 2nd patty.</p><p>Repeat with remaining burgers and transfer them to a platter as they finish cooking.</p><p>To assemble:</p><p>Place space on bottom of bun. Top with whatever toppings desired. Add double patty and top with bun.</p><p><b>BAKED BRIE with JEZEBEL PEACHES</b></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4mHFv92mmoKOGT55OpVvN4oeHn8Kt17ToGdSoGmzvqKzlWldT6AziydvxmFjN-E91JZ3wxuUngt_KpFOfDRqON2T97XG3_V60OK1W71575cHfL62uQQobYGuu4uifnu3KHth4VY8XSRqTEVtj2rt46kvlGJmHN78C3JJDudyAHRRJy0eI2i7YFR5V-E/s4032/2A221CF6-4232-4C49-8467-DD268493901A.heic" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4mHFv92mmoKOGT55OpVvN4oeHn8Kt17ToGdSoGmzvqKzlWldT6AziydvxmFjN-E91JZ3wxuUngt_KpFOfDRqON2T97XG3_V60OK1W71575cHfL62uQQobYGuu4uifnu3KHth4VY8XSRqTEVtj2rt46kvlGJmHN78C3JJDudyAHRRJy0eI2i7YFR5V-E/w480-h640/2A221CF6-4232-4C49-8467-DD268493901A.heic" width="480" /></a></p><p><br />1 TBSP hot jalapeno pepper jelly<br /><br /><br />1 TBSP spicy brown mustard<br /><br />1/4 tsp kosher salt<br /><br /><br />1/8 tsp freshly ground black pepper<br /><br /><br />1 large ripe peach, peeled and diced<br /><br /><br />1 Brie round (about 13.2 oz.), packed in a wooden box<br /><br />Assorted crackers<br /><br />Preheat oven to 350°F.<br /><br />Stir together first four ingredients; gently stir in peaches until coated.<br /><br />Unwrap Brie; trim and discard rind from top. Return cheese to wooden box bottom, and place box on a baking sheet.<br /><br />Bake at 350°F for 10 minutes.<br /><br />Spoon peach mixture over Brie, mounding slightly.<br /><br />Bake five minutes or until cheese is melted. Carefully transfer box to a platter and serve immediately with crackers.<br /><br /><b>HASH BROWN POTATO CASSEROLE</b></p><p>(Cooks.com)</p><p>2 lb frozen hash browns, Southern style, thawed</p><p>1 stick melted butter</p><p>1 tsp salt</p><p>1 can cream of chicken soup</p><p>1 pt sour cream</p><p>1/2 cup chopped onion</p><p>10 oz pkg shredded cheddar cheese</p><p>Topping:</p><p>1 cup crushed corn flakes</p><p>3 TBSP melted butter</p><p>Preheat oven to 350 degrees F. Mix all ingredients together. Place in 9x13" baking dish. Top with corn flakes then melted butter. Bake for 1 - 1 1/2 hours until browned.</p><p><b>BAKED BEANS</b></p><p>2 28 oz cans Bush's Baked Beans</p><p>1 onion chopped</p><p>2 TBSP brown sugar</p><p>3 TBSP maple syrup</p><p>2 TBSP ketchup</p><p>2 tsp yellow mustard</p><p>4 slices bacon</p><p>Preheat oven to 350 degrees F. In a large bowl, combine the beans, onion, brown sugar, syrup, ketchup and mustard.</p><p>Pour mix into a 9x13" baking dish. Arrange bacon strips in a single layer on top.</p><p>Bake for 35-40 minutes or until bacon is browned. </p><p><b>TRIFLE</b></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHH3Fbu9Wf0QGssPLyobZI2yD_GtlekLWc37aLQQqDwjvoI4nLdEH7xQWEL-_UMOS2n2zrdhveG9Sxip3K9LMHXjOCQojesaDKETewFplN2RX09KeykOz0KCcUtLPdas26Q52okrQSRvvTMzNam5Ac7msD2ioBsszN6HJXUXG5tOCSB6LtIRMbGlSA70/s4032/F45FC515-952B-48A1-8B11-8814C3857EA4_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzHH3Fbu9Wf0QGssPLyobZI2yD_GtlekLWc37aLQQqDwjvoI4nLdEH7xQWEL-_UMOS2n2zrdhveG9Sxip3K9LMHXjOCQojesaDKETewFplN2RX09KeykOz0KCcUtLPdas26Q52okrQSRvvTMzNam5Ac7msD2ioBsszN6HJXUXG5tOCSB6LtIRMbGlSA70/w480-h640/F45FC515-952B-48A1-8B11-8814C3857EA4_1_201_a.heic" width="480" /></a></div><br />1 strawberry cake (use a cake mix and bake in a 9x13 " pan), cooled</div><div>8 oz cream cheese, softened</div><div>1 TBSP vanilla</div><div>1 (3.4oz) instant cheesecake pudding mix (unprepared)</div><div>3 1/2 cups heavy cream (divided into 1 1/2 cups and 2 cups)</div><div>3/4 cup of powdered sugar (divided into 1/2 cup and 1/4 cup)</div><div>2 lbs fresh strawberries, sliced</div><div><br /></div><div>Remove cooled cake from pan and slice or break into 1" cubes. Set aside.</div><div><br /></div><div>In a large bowl, use a mixer to beat together cream cheese and vanilla until smooth.</div><div><br /></div><div>Beat in the pudding mix until combined. </div><div><br /></div><div>Slowly drizzle in 1 1/2 cups of the cream. When smooth and creamy, add 1/2 cup of the powdered sugar and beat.</div><div><br /></div><div>Add strawberries to the mix, reserving about 1 cup of strawberries for the top of the trifle.</div><div><br /></div><div>In a large bowl or trifle dish, build the trifle by layering 1/3 of the cake, then 1/2 of the strawberries and cream mix, another layer of cake cubes, the remaining strawberries mix, and then final cake pieces.</div><div><br /></div><div>In the bowl of a stand mixer us the whisk attachment to beat the remaining 2 cups of cream until soft peaks form. Add the remaining 1/4 cup of powdered sugar and continue beating until stiff peaks form.</div><div><br /></div><div>Mound big dollops of whipped cream around the top of the trifle. Pile the reserved strawberries in the center. Pipe one more dollop of whipped cream in the center and top with a halved strawberry.</div><div><br /></div><div><b>CHERRY VODKA LEMONADE</b></div><div><b><br /></b></div><div>6 cups of pink lemonade</div><div>1 3/4 cup Cherry Vodka</div><div><br /></div><div>Mix together and garnish with a cherry!<br /><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfC6RXpV4Rosd5-yyhlQIJG9BFhdZ3EcShVqflTf3K_yX463pvKFdqlFJXZz1RwkG_cfZnEhgOBtutO2Kf13ngQe6g8Ha0R2poVMlC5ZM6ww6M0luWtUNKQg2ELSiomIwKUnKxnF70Brx3UrABPYD6To1UTw9Re0YQWIwXnNCrysmrk-XsrWhrnp2ehw/s4032/5A915276-6ABC-494C-A2D9-46CC14E0DB2D.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCfC6RXpV4Rosd5-yyhlQIJG9BFhdZ3EcShVqflTf3K_yX463pvKFdqlFJXZz1RwkG_cfZnEhgOBtutO2Kf13ngQe6g8Ha0R2poVMlC5ZM6ww6M0luWtUNKQg2ELSiomIwKUnKxnF70Brx3UrABPYD6To1UTw9Re0YQWIwXnNCrysmrk-XsrWhrnp2ehw/w480-h640/5A915276-6ABC-494C-A2D9-46CC14E0DB2D.heic" width="480" /></a></div><div><br /></div>A few pics from the fabulous evening:</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6k3myWpDyPE7gFWZWgzwmeavguF1sAo8O7VxLpt4AbrGGHvUPL3iMKhdduxl0fQLT9Cpjd5Leu9hsSfFSj74t5biSts8wk4DyjUf8Ve33hBwJd-AHSO8_-_4PEMMx0rFTGodXL4bptXWTTrM4tbPQiYdAr02DGRD3YavS26KchIKWJQFud7aRIuqDcU/s2644/6E7CD53B-D70A-49B1-8742-B7A4E2ECBBF6.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2644" data-original-width="2463" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6k3myWpDyPE7gFWZWgzwmeavguF1sAo8O7VxLpt4AbrGGHvUPL3iMKhdduxl0fQLT9Cpjd5Leu9hsSfFSj74t5biSts8wk4DyjUf8Ve33hBwJd-AHSO8_-_4PEMMx0rFTGodXL4bptXWTTrM4tbPQiYdAr02DGRD3YavS26KchIKWJQFud7aRIuqDcU/w596-h640/6E7CD53B-D70A-49B1-8742-B7A4E2ECBBF6.heic" width="596" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhhNJ9tzXU3q5MlGU_GDhwTY8hLrdACXttdZLOvJ1xSS4Ojpw8BSknEmz5woUQdZCv98qiYTH2Z_2Jw9E6ZANNyw96t2aKYDL8cK3cAA2a3tfvwSxqTQFDBPSdmjCE-fY-ZBw2ZBfmlWB5w3BfneiUG0sYvP6r33VgvgzKTTTYH7AFPMQtyS3bR0XE70/s4032/36DF0370-27C5-4311-ACB9-FCF0B0FAD7E6.heic" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvlQC08nn4U-k73wIg0jrk56Lscp8p5gu-nMcaz-9Fzv_Wg2l6LVcNSBHvRGjLB2AglnK6ynEitfYdIGU262n-gc-dQYuN0zPl8hadDMrv6wdULcy2AxNuILOe9AFCLVYyREBAQpDkG_Qr09ROTYFqSItg5pqtM93dJmQqX6WprG5xFvg6xKaGDJRfOU/s2222/857AE2C2-E0CB-4242-8DD0-C723DD3090C4_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2222" data-original-width="1666" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinvlQC08nn4U-k73wIg0jrk56Lscp8p5gu-nMcaz-9Fzv_Wg2l6LVcNSBHvRGjLB2AglnK6ynEitfYdIGU262n-gc-dQYuN0zPl8hadDMrv6wdULcy2AxNuILOe9AFCLVYyREBAQpDkG_Qr09ROTYFqSItg5pqtM93dJmQqX6WprG5xFvg6xKaGDJRfOU/w480-h640/857AE2C2-E0CB-4242-8DD0-C723DD3090C4_1_201_a.heic" width="480" /></a></div><br /><b><br /></b><p></p><p>Our next get-together is at Denise and Greg's in October! Yay for FALL!</p></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-60760962247842471682023-06-04T11:26:00.094-07:002023-08-18T06:30:35.185-07:00DRINKS PARTY!<div class="separator"><p style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="75,400+ Christmas Party Drinks Stock Photos, Pictures & Royalty-Free Images - iStock | Holiday party, Holiday drinks, Christmas lights" aria-hidden="false" class="r48jcc pT0Scc iPVvYb" height="362" jsaction="VQAsE" jsname="kn3ccd" src="https://media.istockphoto.com/id/1314842641/vector/hands-holding-glasses-with-cocktails.jpg?s=612x612&w=0&k=20&c=HfnfwqBrSfr1m3-fFT26Iz1Ajj5ASolR529mwf41sU4=" style="-webkit-user-drag: auto; -webkit-user-select: text; height: 273px; margin: 0px; max-width: 612px; width: 482px;" width="640" /> </p></div><p>It's been a minute since we have ALL gotten together! Denise and Greg were the last to host at their home, and I'm so excited to gather together again casually with our friends.</p><p>My husband and I are up to bat at the next supper club and decided to just have a PARTY!</p><p>A pic from another time we hosted this group:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOj8GO2U3l9E8jcyH1j9rXl-2IsGa-1crU83L5WmQb02mxW-S1VxQi6JVsDKNbe0n4ryeuCy-oQbKZp-MjN9zQ-rvUMqqx1wvmJqwLPDZkr2EiAwS62n2JQo3XaIWGKD4e64wZrIbgTOSuClYA_XGaTXFgmyu0Zu2gHptgzH1D2MHg2Q2wwNEKbJN/s3088/9E963641-0955-4A16-AE6C-5921ACE1C65F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2316" data-original-width="3088" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNOj8GO2U3l9E8jcyH1j9rXl-2IsGa-1crU83L5WmQb02mxW-S1VxQi6JVsDKNbe0n4ryeuCy-oQbKZp-MjN9zQ-rvUMqqx1wvmJqwLPDZkr2EiAwS62n2JQo3XaIWGKD4e64wZrIbgTOSuClYA_XGaTXFgmyu0Zu2gHptgzH1D2MHg2Q2wwNEKbJN/w640-h480/9E963641-0955-4A16-AE6C-5921ACE1C65F.jpeg" width="640" /></a></div><br /><p></p><p>So we're going with a "Drinks Party" theme. Each couple will bring a fun drink to share along with an appetizer, and we will fill in with several other appetizers and a dessert. Should be a very very fun evening!</p><p style="text-align: center;"><b><span style="font-size: medium;">MENU:</span></b></p><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>HEMINGWAY DAIQUIRIS</b></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b><br /></b></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>MINI CRAB CAKES WITH MANGO SALSA</b></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>SMOKED FISH DIP WITH PITA CHIPS</b></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>AVOCADO SHRIMP SALSA WITH TORTILLA CHIPS</b></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>GREEK BRUSCHETTA</b></span></div><p style="text-align: center;"><b><span style="font-size: medium;"><span style="font-family: Helvetica;">PEANUT BUTTER BLONDIES</span> </span></b></p><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>Leslie/Mark: <span class="Apple-tab-span" style="white-space: pre;"> </span></b></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>HOT SPINACH PARMESAN DIP</b></span></div><div style="font-family: Helvetica; text-align: center;"><span style="font-size: medium;"><span style="white-space: pre;"><b>MOSCOW MULE PUNCH</b></span></span></div><div style="font-family: Helvetica; text-align: center;"><span style="font-size: medium;"><span style="white-space: pre;"><b><br /></b></span></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>Wendy/Scott:<span class="Apple-tab-span" style="white-space: pre;"> </span></b></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>HAWAIIAN MEATBALLS</b></span></div><div style="font-family: Helvetica; text-align: center;"><span style="font-size: medium;"><span style="white-space: pre;"><b>SUMMER SANDIA</b></span></span></div><div style="font-family: Helvetica; text-align: center;"><span style="font-size: medium;"><span style="white-space: pre;"><b><br /></b></span></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>Denise/Greg:<span class="Apple-tab-span" style="white-space: pre;"> </span></b></span></div><div style="font-family: Helvetica; font-size: 12px; text-align: center;"><span style="font-size: medium;"><b>CHARCUTERIE CUPS</b></span></div><div><div style="text-align: center;"><span style="caret-color: rgb(35, 35, 35); color: #232323; font-family: Helvetica; font-size: large;"><b>Rosé</b></span></div><div style="font-family: Helvetica; font-size: 12px;"><span style="font-size: medium;"><br /></span></div><div><span style="font-size: medium;"><span style="font-family: Helvetica;"><b>HEMINGWAY DAIQUIRIS FOR A CROWD</b></span></span></div><div><span style="font-size: medium;"><span style="font-family: Helvetica;"><b><br /></b></span></span>These daiquiris are SO GOOD! Named after Ernest Hemingway who like his drinks strong and like rum. The cherry liqueur is the key - and does not taste like cherries! It just adds some strength and cuts the sweetness of the limeade and juice. It's a wonderful summer drink.</div><div><br />1 1/2 cups white rum<br />1/2 cup cherry liqueur (Luxardo)<br />24 oz limeade concentrate<br />2 cups grapefruit juice<br />2 TBSP lime juice (about 2 limes)<br />Cocktail cherry and/or lime wedge for garnish<br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr0aB3892-QJ2OMGthpL7TGWjGXz_fuMoyTnIcPgwuW9si8PIn68DJ5t6kwIWs-bV2pxOzFcflO04IO-0I2AHstgoZS_67MuCtLtZ9wMr2gqzt61HTV__a_6R31lBKPwGN70Mct_hkZvn2PRsZRbxWHb4O9qDm6K9Y6P2hmVZC9CCdgN63WV-2gAp/s4032/661AD9DE-4A4A-443D-9160-7A44068DBDE7_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr0aB3892-QJ2OMGthpL7TGWjGXz_fuMoyTnIcPgwuW9si8PIn68DJ5t6kwIWs-bV2pxOzFcflO04IO-0I2AHstgoZS_67MuCtLtZ9wMr2gqzt61HTV__a_6R31lBKPwGN70Mct_hkZvn2PRsZRbxWHb4O9qDm6K9Y6P2hmVZC9CCdgN63WV-2gAp/w480-h640/661AD9DE-4A4A-443D-9160-7A44068DBDE7_1_201_a.jpeg" width="480" /></a></div><br /><div><div>Combine ingredients in a large pitcher, then stir gently until well incorporated. Pour the mixture into a glass full of ice, then garnish with a cocktail cherry and/or lime wheel. </div></div><div><br /></div><div><b>MINI CRAB CAKES WITH MANGO SALSA</b></div><div><div class="separator" style="clear: both; text-align: left;">My recipe made 19 crab cakes.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Picked up some fresh crab in Florida for this dish and it made all the difference!</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNS35qSXhEIqit91ob5sssLXdmqF-ApGKH2tpmK9kFBAfvZ5Y-HcKk9cDm3z-g1hnjlwKe_wze-R7ixZxPnHCJUWaXvmSmWNGCzS88WG8ptRaFovrhVdaliChq7NfbdifC9DYBPsKCWu27jXJgV8jetEWzQf3wtkjbRuSzmYfrBuG4OWq3ya9F9D3/s4032/C31DB912-11E8-435C-8B14-D2EC8A720081_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikNS35qSXhEIqit91ob5sssLXdmqF-ApGKH2tpmK9kFBAfvZ5Y-HcKk9cDm3z-g1hnjlwKe_wze-R7ixZxPnHCJUWaXvmSmWNGCzS88WG8ptRaFovrhVdaliChq7NfbdifC9DYBPsKCWu27jXJgV8jetEWzQf3wtkjbRuSzmYfrBuG4OWq3ya9F9D3/w480-h640/C31DB912-11E8-435C-8B14-D2EC8A720081_1_201_a.jpeg" width="480" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Crab cakes:</b></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div>1 large egg<br />1/3 cup good mayonnaise<br />1 TBSP Worcestershire sauce<br />1 tsp sriracha<br />1 lb. jumbo lump crab meat, picked over for shells<br />20 saltines, crushed</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0mC591byJKr7Q1lLHWxJG4IKhxAbW483FQXf9UN1Jp-3_yIjYzMKTm4dga4vIcm3dnRXm2db6tUIvCLzPr_V_BB9oWve9eSyQRfw2ciKm6AlQM6mnzZVtjBvDXrf8bZQsZTgxDeI1_RUrXxNdZjWHunBZ4joCdH_JCpy4W0AO0jju0Vvrud8DNvg/s4032/F0E6890A-B408-453A-9907-EBA6727BE07F_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS0mC591byJKr7Q1lLHWxJG4IKhxAbW483FQXf9UN1Jp-3_yIjYzMKTm4dga4vIcm3dnRXm2db6tUIvCLzPr_V_BB9oWve9eSyQRfw2ciKm6AlQM6mnzZVtjBvDXrf8bZQsZTgxDeI1_RUrXxNdZjWHunBZ4joCdH_JCpy4W0AO0jju0Vvrud8DNvg/w400-h300/F0E6890A-B408-453A-9907-EBA6727BE07F_1_201_a.jpeg" width="400" /></a></div><br /><div><br /></div><div><b>Mango Salsa:<br /></b>1 lime<br />1 mango, peeled and finely chopped (I used good frozen mango - the ones at the grocery were not ripe)<br />1 Persian cucumber, cut into tiny pieces<br />1 small chile, seeded and finely chopped<br />Kosher salt</div><div><br />2 TBSP extra virgin olive oil, for sautéing</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqQ9MryvpizjpppoJzVtw9OLDQ0XHSWYsgJnbX6Zbf9aRtMAY2a_j8WyvyXfy-jwbxYRMVvl84jvvWOEhfefOi0v7seT_3rea-RDPP7-V1oUcV2xtQaJxdmrKV7VibpDkd4sh_w2lKQPmmc4QQ8C8AxDNWCq7P6NDiRD5UtM-_HR1hpwyFkqIdDDt/s4032/B16F516B-6A61-4D2F-AD94-986F11DEC951.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQqQ9MryvpizjpppoJzVtw9OLDQ0XHSWYsgJnbX6Zbf9aRtMAY2a_j8WyvyXfy-jwbxYRMVvl84jvvWOEhfefOi0v7seT_3rea-RDPP7-V1oUcV2xtQaJxdmrKV7VibpDkd4sh_w2lKQPmmc4QQ8C8AxDNWCq7P6NDiRD5UtM-_HR1hpwyFkqIdDDt/w300-h400/B16F516B-6A61-4D2F-AD94-986F11DEC951.jpeg" width="300" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><div>Drain and blot well with paper towels the crab meat making sure there is no shell. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jLVAsNaiWxe9z9ka6eKg03M-hJTVuvnzSOTI-EMudc2ye7dpY5CjApTIaDBCNwMWhKcaCZeeAw9CzpffWULi5X-53wUdnfPrZiPUTK1kI0K6L0mrd92n0B2sE1PiFV7tRONikVAMR7espx6VdRnb5MHTlqmPHytDRe2aBvUZGEHlEyln1a027c40/s4032/6225578E-79E9-4BDF-BABE-23589D4B35EE_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0jLVAsNaiWxe9z9ka6eKg03M-hJTVuvnzSOTI-EMudc2ye7dpY5CjApTIaDBCNwMWhKcaCZeeAw9CzpffWULi5X-53wUdnfPrZiPUTK1kI0K6L0mrd92n0B2sE1PiFV7tRONikVAMR7espx6VdRnb5MHTlqmPHytDRe2aBvUZGEHlEyln1a027c40/w300-h400/6225578E-79E9-4BDF-BABE-23589D4B35EE_1_201_a.jpeg" width="300" /></a></div><div><br /></div><div>In medium bowl, whisk together egg, mayonnaise, Worcestershire sauce, and sriracha. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AIdxTZ3SjH9hYYlM3Tr5PVCpUa04BuCy6uIBXGtVF3IE-8_ckgA63a-KDXu9Z0WsqDzXmVJ7QXb9ux6lEDxHVNiU-OioYFIAPTFaUxjrKh7b78TCJb9Egs2FAhDm_GODgm7eItHGXn0BwThY5fYPsKj3dXlz2RzgDNulrYddxQ-sJaOEU_Yz0OtH/s4032/88EC4BB8-9B70-4B85-9A3D-1FCCF6A5F0C8_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9AIdxTZ3SjH9hYYlM3Tr5PVCpUa04BuCy6uIBXGtVF3IE-8_ckgA63a-KDXu9Z0WsqDzXmVJ7QXb9ux6lEDxHVNiU-OioYFIAPTFaUxjrKh7b78TCJb9Egs2FAhDm_GODgm7eItHGXn0BwThY5fYPsKj3dXlz2RzgDNulrYddxQ-sJaOEU_Yz0OtH/w300-h400/88EC4BB8-9B70-4B85-9A3D-1FCCF6A5F0C8_1_201_a.jpeg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Add crab and saltines and mix to combine; cover and refrigerate. </div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9IlIT4Es3g1r2ddWmL8KjIEB7PKze8qHZk3FiMv7IfcsmB5OYS0vfriznHjDO16N7TqcTxKBc9RuaDqzDiZY9NjuDib1gS5txIFg8tYSbeRiahX9T9m6ig0MfjefQbFTzkL9F7btWtU5i4PwuLa2xaT1kiWL-msCvmBbHIH3hNclLDq4aht98Lfo/s4032/1B4DA7BE-06F7-493E-AFFF-E6FE7327965F_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9IlIT4Es3g1r2ddWmL8KjIEB7PKze8qHZk3FiMv7IfcsmB5OYS0vfriznHjDO16N7TqcTxKBc9RuaDqzDiZY9NjuDib1gS5txIFg8tYSbeRiahX9T9m6ig0MfjefQbFTzkL9F7btWtU5i4PwuLa2xaT1kiWL-msCvmBbHIH3hNclLDq4aht98Lfo/w480-h640/1B4DA7BE-06F7-493E-AFFF-E6FE7327965F_1_201_a.jpeg" width="480" /></a></div><br /><div><br /></div><div>Salsa directions:<br />Zest the lime, then add that and juice from lime into medium bowl. Add mango, cucumber, chile, and ¼ tsp salt, and toss to combine; cover and refrigerate. </div><div><br />Once the crab mixture is well chilled, form crab mixture into ~20 1" thick cakes. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoL5PpFHIApawEs2JKrG7uAcG5UtQju1J03C0EH8syJ0Fcco3UZPWkFnaNiKa5jYTB4kQrWDAOWSFPJNB5Z9pSZdDAdAL2ea_Xmrjlo9Es4NLAnPKRoEatCOlmgAGWyUaQdbJJ29qKgBRCvykIAKrrCGwTyxZUwsrOzVg7_pe7pUp45q0ARH_IXflt/s4032/D2340D9C-6E40-4654-836E-42932C3C65A0_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoL5PpFHIApawEs2JKrG7uAcG5UtQju1J03C0EH8syJ0Fcco3UZPWkFnaNiKa5jYTB4kQrWDAOWSFPJNB5Z9pSZdDAdAL2ea_Xmrjlo9Es4NLAnPKRoEatCOlmgAGWyUaQdbJJ29qKgBRCvykIAKrrCGwTyxZUwsrOzVg7_pe7pUp45q0ARH_IXflt/w640-h480/D2340D9C-6E40-4654-836E-42932C3C65A0_1_201_a.jpeg" width="640" /></a></div><div>Heat oil in large nonstick skillet on medium. Cook crab cakes in batches until browned, 4 to 6 minutes per</div><div>side.</div><div><br /></div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGjLbtBfO9ob0rBLMl1SeRfLJ85u8fuATBKdwkRhxmgLHJgp1HbALnCn4W_mrYY_SRx-4JQ0I2iAyVEGWUpcgBEAXGQ0YvJdIBv1mVRlALa3qEfyvfyKDWvFcoHcSw1VfU5xxw7IqwYpiNA7igoLc9s9D2fbWCfxEDFAdbHekhR-7O-kwPlEt5Xc-/s4032/E182136D-D8E9-4F1D-AA73-B695041E0266.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMGjLbtBfO9ob0rBLMl1SeRfLJ85u8fuATBKdwkRhxmgLHJgp1HbALnCn4W_mrYY_SRx-4JQ0I2iAyVEGWUpcgBEAXGQ0YvJdIBv1mVRlALa3qEfyvfyKDWvFcoHcSw1VfU5xxw7IqwYpiNA7igoLc9s9D2fbWCfxEDFAdbHekhR-7O-kwPlEt5Xc-/w480-h640/E182136D-D8E9-4F1D-AA73-B695041E0266.jpeg" width="480" /></a></div><div><br />Arrange mixed greens on platter, and place crab cakes on top. Fold avocado and basil into mango relish and spoon a dollop over each of the crab cakes.</div><div><br /></div><div><b>SMOKED FISH DIP (with pita chips)</b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpbaBfpVYuX-DEo7tNL9M1u7lnFTsdlX704AgXgrsJpUeem5AgOdqETvE0oA8zH4yc-HH_sCh7DHsbCQxF0fHAgg2TMb0nESd7pH5aM54eDwGjfK3dks8KgfX3jHxqOjJrpHqdW90076HrpCd6zIC7TXB9JjcKQYCU1vl665AOuO3Iksyx0b--0yZ/s4032/19A10599-0B3B-4801-853B-69713954E2F2_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpbaBfpVYuX-DEo7tNL9M1u7lnFTsdlX704AgXgrsJpUeem5AgOdqETvE0oA8zH4yc-HH_sCh7DHsbCQxF0fHAgg2TMb0nESd7pH5aM54eDwGjfK3dks8KgfX3jHxqOjJrpHqdW90076HrpCd6zIC7TXB9JjcKQYCU1vl665AOuO3Iksyx0b--0yZ/w640-h480/19A10599-0B3B-4801-853B-69713954E2F2_1_201_a.jpeg" width="640" /></a></div>2 lbs fresh fish (cod, grouper or your favorite white flaky fish - I used freshly caught grouper)<br />Extra virgin olive oil<br />1 TBSP Liquid Smoke</div><div><br />1 cup good mayo (like Hellman’s or Dukes)<br />1 container of Boursin cheese<br />8 oz cream cheese (I use 1/3 less fat)<br />1/2 cup chopped sweet onion (I use Vidalia)<br />1/4 cup chopped fresh chives<br />1/4 cup chopped fresh parsley<br />1 TBSP chopped fresh thyme<br />1 TBSP hot sauce (I use tabasco)<br />Freshly ground pepper and sea salt to taste</div><br />Season fish with salt, pepper and drizzle some olive oil over. Then drizzle the tablespoon or so of Liquid Smoke all over the fish.<div class="separator" style="clear: both; text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicv_rxvPUrfZ9pChMdU-UHOmsupreTusFRuScyplGQQIcaYopTlan9axl0JsqFXSMVNW2r4KBHYXJ2hIw_56EFbDkg4We7uuLnPNmtVWQbuarjZdf8nSTcCRzJX1eVd0iMtfQufs7HkrKGkilfEeXWyidtptywEKKlPbknJuJElQ0AUrOo_zmJ_Vz/s4032/462276B4-7BE5-4EBB-921C-1F050630D9F3_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicv_rxvPUrfZ9pChMdU-UHOmsupreTusFRuScyplGQQIcaYopTlan9axl0JsqFXSMVNW2r4KBHYXJ2hIw_56EFbDkg4We7uuLnPNmtVWQbuarjZdf8nSTcCRzJX1eVd0iMtfQufs7HkrKGkilfEeXWyidtptywEKKlPbknJuJElQ0AUrOo_zmJ_Vz/w640-h480/462276B4-7BE5-4EBB-921C-1F050630D9F3_1_201_a.jpeg" width="640" /></a><br /><br />Bake at 300 degrees until fully cooked and flaky (~ 25-35 minutes or so).<br />Cool fish, and then shred with two forks or with your hands (making sure there are no bones or skin).<div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89o4PHdcVhmR9XqillrgxGtoxu2L2rrm0KJrg9OwnmIBBMAS2WqkAqsi-bY9r5k8dBBgQY8JMSi8owHhxI1DiFIiFFBwo7BYVcwVTh3zkucEj0KaPKqxy9VNvRd6h6s4erpnYTf35trVbb17a-6wJR_q1zKrgWcLTu9POvhMI6_NVAKFK_KQKxHsm/s4032/7B7A4153-0EA3-490B-8801-9A440BA3C48A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj89o4PHdcVhmR9XqillrgxGtoxu2L2rrm0KJrg9OwnmIBBMAS2WqkAqsi-bY9r5k8dBBgQY8JMSi8owHhxI1DiFIiFFBwo7BYVcwVTh3zkucEj0KaPKqxy9VNvRd6h6s4erpnYTf35trVbb17a-6wJR_q1zKrgWcLTu9POvhMI6_NVAKFK_KQKxHsm/w480-h640/7B7A4153-0EA3-490B-8801-9A440BA3C48A.jpeg" width="480" /></a></div><br /><div><br />Add fish to a food processor with all remaining ingredients and puree until fairly smooth. Add additional mayo if needed to get a spreadable consistency.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAZuAmjSnNk94vIPeSogGTMcgK_YdPWSUrWhE_TY0ntODiVU-h7ANOp1U_nt2DxCiqPpO-ix9fCcSqrr8btWQhSEJ0mB9C8qCAzgGwhcuAn648NL_L12ITtw6BRiO8TW65-iQ8_-XnRvJCoUf-HTzwh3THVsb3ZZ1tZTlTbs24YFaTuMpJQnoMIGs/s4032/300EF351-74EF-4023-B65C-7E506415F197.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAZuAmjSnNk94vIPeSogGTMcgK_YdPWSUrWhE_TY0ntODiVU-h7ANOp1U_nt2DxCiqPpO-ix9fCcSqrr8btWQhSEJ0mB9C8qCAzgGwhcuAn648NL_L12ITtw6BRiO8TW65-iQ8_-XnRvJCoUf-HTzwh3THVsb3ZZ1tZTlTbs24YFaTuMpJQnoMIGs/w480-h640/300EF351-74EF-4023-B65C-7E506415F197.jpeg" width="480" /></a></div><br /><div><br />Serve with chips, crackers and/or fresh raw veggies. I also like to top each serving with a bit of hot sauce!<div><br /><div><div><b>AVOCADO SHRIMP SALSA (with tortilla chips)</b></div><div><b><br /></b></div><div>This dish was so yummy! Made with Mayport, FL shrimp = THE BEST shrimp anywhere!</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBR4K1Fh2ZxE9EHC3GeU03cqBNj31BD38jsy280aszMHbZuaAjaGJZ9vVUiSK6Qbo07KuR0-nCY5rexf54AePtto1m1ytXN8DztFkYZXnUBHsluG8QbKRfhDeAhUZrBnA8N_ub4wUPeNPWRtqTo2IobMk6v3oY4_ROgtWL_1DLo_LuPZTzHUIAgkE/s4032/BD15D175-7866-463F-AE81-2DE9A2A93A5C_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikBR4K1Fh2ZxE9EHC3GeU03cqBNj31BD38jsy280aszMHbZuaAjaGJZ9vVUiSK6Qbo07KuR0-nCY5rexf54AePtto1m1ytXN8DztFkYZXnUBHsluG8QbKRfhDeAhUZrBnA8N_ub4wUPeNPWRtqTo2IobMk6v3oY4_ROgtWL_1DLo_LuPZTzHUIAgkE/w480-h640/BD15D175-7866-463F-AE81-2DE9A2A93A5C_1_201_a.jpeg" width="480" /></a><b><br /></b>1 pound raw shrimp peeled and deveined<br />1/4 cup Old Bay seasoning<br />2 avocados, diced<br />2 Roma tomatoes, diced<br />1 small red onion, diced<br />1/2 cup cilantro, chopped<br />2 limes, juiced<br />1 garlic clove, minced<br />Salt and pepper to taste<br />Tortilla chips for serving<br /><br />Bring a large pot of water and old bay seasoning to a boil over high heat. Lower the heat to a low, add the shrimp and cook, stirring occasionally for 2-3 minutes until the shrimp become bright pink and curl. Strain and transfer a bowl of ice water to immediately stop the cooking.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMFVXwwAk2maRtRDDpru5iGRdTJtsvniMeBGr0msuvH45VGIr6qeB0-iCDMl7xziL9JiuGzS1UAEMoPl_tf1yKfjD078E7PqpXnW-WzVumjwX1iBxeQBhkW6varCZzB52yhE2YeNAQuptbzn0sOjGIj2tpDxScoLqkgUo6R-7O7V8934KZrIWzyZN/s4032/08176865-E932-4FC7-B547-EA11705A28CC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsMFVXwwAk2maRtRDDpru5iGRdTJtsvniMeBGr0msuvH45VGIr6qeB0-iCDMl7xziL9JiuGzS1UAEMoPl_tf1yKfjD078E7PqpXnW-WzVumjwX1iBxeQBhkW6varCZzB52yhE2YeNAQuptbzn0sOjGIj2tpDxScoLqkgUo6R-7O7V8934KZrIWzyZN/w480-h640/08176865-E932-4FC7-B547-EA11705A28CC.jpeg" width="480" /></a></div><br /><br />Drain and transfer the cooked shrimp to a cutting board, then chop into smaller pieces and place in a large mixing bowl. Chill until ready to make the salsa.</div><div><br />Add the avocados, tomatoes, red onions, cilantro, lime juice and garlic. Taste and adjust to taste by adding more salt and pepper, if desired. </div><div><br /></div><div>***If serving later, mix all but avocado and tomatoes and chill. Then add the avocado and tomatoes just before serving.<br />Serve with tortilla chips.</div><div><br /></div><div><b>GREEK BRUSCHETTA</b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XtkHQ5b6GnT8OWeC6W8DZyHse5jbNlcBw96HUBggUmPKXli5RRE6o3pvc-8WGSlONQFRivbZfnNHHAP5PMK5Go7rZXzqu4YiIYCNzQZg4K-SLnEGwH5WQ9YmPHpfQkg7xKYnPsYzxWqMhia6Yc4yHY5boBlyD03QYtlYwDGQHmeQqtKYq5ZVxYbB/s4032/A6A4943B-C64A-4FEC-984A-74B62FD82EF3_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XtkHQ5b6GnT8OWeC6W8DZyHse5jbNlcBw96HUBggUmPKXli5RRE6o3pvc-8WGSlONQFRivbZfnNHHAP5PMK5Go7rZXzqu4YiIYCNzQZg4K-SLnEGwH5WQ9YmPHpfQkg7xKYnPsYzxWqMhia6Yc4yHY5boBlyD03QYtlYwDGQHmeQqtKYq5ZVxYbB/w640-h480/A6A4943B-C64A-4FEC-984A-74B62FD82EF3_1_201_a.jpeg" width="640" /></a><b><br />Crostini</b>:<br />2 baguettes, sliced<br />1/4 cup extra virgin olive oil<br />2 garlic cloves, crushed</div><div><br /><b>Topping</b>:</div><div>1/2 red onion, finely diced<br />1 English cucumber, diced<br />1 cup grape tomatoes, quartered</div><div>Sliced kalamata olives, optional<br />1/2 cup feta cheese, crumbled<br />1/2 cup hummus<br />1/2 cup tzatziki sauce<br />Parsley, for garnish, if desired</div><div><br /><b>Vinaigrette</b></div><div>1/4 cup extra virgin olive oil<br />3 TBSP red wine vinegar<br />1 lemon, juiced and zested<br />Kosher salt, to taste<br />pepper, to taste<br /><br />Preheat oven to 450 degrees F. Rub the baguette slices with the crushed garlic cloves. Brush slices with olive oil. Place on a cookie sheet. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91ZG-3zAXjSMV_GWKQkBbSd5eCJuxkJyiSPpO-XXQYAQ9XEc4G9e2xv-2_UOlPbXEvLEOVBkWynK7BKbD0Z6sR6l1Lhca-8RlWD_qqTvAJ-G-vrG38M7tD8Dxgf2eQC-I4yffYp1tyirCOoojwQdlH7r9FWaAX_3MeHhhgYAJT8tkkgBcWB_URYxs/s4032/F845E94B-EC04-441C-A6CE-41197336F506_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi91ZG-3zAXjSMV_GWKQkBbSd5eCJuxkJyiSPpO-XXQYAQ9XEc4G9e2xv-2_UOlPbXEvLEOVBkWynK7BKbD0Z6sR6l1Lhca-8RlWD_qqTvAJ-G-vrG38M7tD8Dxgf2eQC-I4yffYp1tyirCOoojwQdlH7r9FWaAX_3MeHhhgYAJT8tkkgBcWB_URYxs/w640-h480/F845E94B-EC04-441C-A6CE-41197336F506_1_201_a.jpeg" width="640" /></a></div><br /><div><br /></div><div>Bake 8-10 minutes or until lightly browned. </div><div>***These can be made the day before and stored in an airtight container.</div><div><br /></div><div>When ready to serve the bruschetta:<br />Combine the red onion, cucumber and tomatoes in a large bowl. Add feta, and then gently toss all until combined.</div><div><br />Put olive oil and red wine vinegar in a separate bowl. Add lemon zest and juice. Season with salt and pepper. Whisk until combined.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDUMtc4ltz7L2Z3nRbYrWz1hV3MXj-xVJqS2tYer3MJcV5zKPar27w4Arr_SHLQqNPQa_3IaXGgQddSnMyzDJy2r4Oka9Ps1TXs-9ypBvffE9v1tpJqEmNUiZWjih3lyEoC-YcdIimrQsIx7GiR-JEoIUN-tfn5tRKm2U4VtoT_rrqJBzGRe1pEk6/s4032/C7A435FF-B688-49C2-9D14-F8CCBDE40F21_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDUMtc4ltz7L2Z3nRbYrWz1hV3MXj-xVJqS2tYer3MJcV5zKPar27w4Arr_SHLQqNPQa_3IaXGgQddSnMyzDJy2r4Oka9Ps1TXs-9ypBvffE9v1tpJqEmNUiZWjih3lyEoC-YcdIimrQsIx7GiR-JEoIUN-tfn5tRKm2U4VtoT_rrqJBzGRe1pEk6/w300-h400/C7A435FF-B688-49C2-9D14-F8CCBDE40F21_1_201_a.jpeg" width="300" /></a></div><br /><div><br /></div><div>Pour on top of the vegetables. Toss until combined.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg916keoOwLtXh3_kmBEZfej5Xw83aQly6cGAh8qblXwNWgYW_yyTVPHH7GScU9mOKeu-t8HcMA1bNRw0cwwCAF1-sKZrxQH5mNNyg1WKCe4mMsHMYtdQL0l_DhLMCYJvSU-5ecgoYP3tteUEcwF7ZvzAfmb0oAi1EmWtW-YSALkRsOdOMZShvoxBvV/s4032/B1C3B5AC-3501-4404-9E3C-22B3FAF2B563_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg916keoOwLtXh3_kmBEZfej5Xw83aQly6cGAh8qblXwNWgYW_yyTVPHH7GScU9mOKeu-t8HcMA1bNRw0cwwCAF1-sKZrxQH5mNNyg1WKCe4mMsHMYtdQL0l_DhLMCYJvSU-5ecgoYP3tteUEcwF7ZvzAfmb0oAi1EmWtW-YSALkRsOdOMZShvoxBvV/w480-h640/B1C3B5AC-3501-4404-9E3C-22B3FAF2B563_1_201_a.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br />Spread hummus then dollop a teaspoon of tzatziki sauce on top of the crostini. Then spoon the topping on top of the hummus and tzatziki. Garnish with parsley, if desired and serve.<br /></div><div><b><br /></b></div><div><b>PEANUT BUTTER BLONDIES</b></div><div><b><br /></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyaRSuS_IGBbgRRgg-LePXwEbxPmJQeTX2yKsX_TklIuGjBrRaYM0-4JBRYqJlWOGCje4QU83qJ-EXDdccAUVD8cgeIOa2HRnLwI1OAI4ms6T-cdLhb7M3McrSkLkAOQccSLTYlHruFrvI59W5OWM7qkxgVdGhR0GvDutLonjZhql_BYnCsqp0_JL/s4032/F8843005-51AC-476D-BE0C-34BE976EA832.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyaRSuS_IGBbgRRgg-LePXwEbxPmJQeTX2yKsX_TklIuGjBrRaYM0-4JBRYqJlWOGCje4QU83qJ-EXDdccAUVD8cgeIOa2HRnLwI1OAI4ms6T-cdLhb7M3McrSkLkAOQccSLTYlHruFrvI59W5OWM7qkxgVdGhR0GvDutLonjZhql_BYnCsqp0_JL/w480-h640/F8843005-51AC-476D-BE0C-34BE976EA832.jpeg" width="480" /></a><br /><br /></div><div>1 cup butter<br />1 1/3 cup smooth peanut butter<br />1 cup light brown sugar<br />1 cup granulated sugar<br />1 tsp vanilla extract<br />2 large eggs<br />2 1/2 cups all purpose flour<br />1 tsp baking powder<br />1/2 tsp salt<br /></div></div></div><div><br /></div><div>Preheat oven to 350 degrees F. Prepare a 9 x 13" baking pan by lightly greasing with butter or lining it with parchment paper. Mix together the butter, peanut butter and sugars.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtAwR4CpZWpf8oL9bBOLiNcbHKCUnnf5MpHneKI4ATtTwmv4dkO4s8CGpvhe3cBnYajDAO7cmS1i3NrUFkwN6mwCNEFhuTosk1Ju5XKKV3Gfvq_4lk0HsRIEtVrHwa2xVG0EIopOwSN0Da_wuEcVJ1mVtrfrDENNW5t6I7kU1Wt50Q5z3-MBsNB8W/s4032/FC20D909-CD0B-4EBE-9B16-73BF401D90AA.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtAwR4CpZWpf8oL9bBOLiNcbHKCUnnf5MpHneKI4ATtTwmv4dkO4s8CGpvhe3cBnYajDAO7cmS1i3NrUFkwN6mwCNEFhuTosk1Ju5XKKV3Gfvq_4lk0HsRIEtVrHwa2xVG0EIopOwSN0Da_wuEcVJ1mVtrfrDENNW5t6I7kU1Wt50Q5z3-MBsNB8W/w480-h640/FC20D909-CD0B-4EBE-9B16-73BF401D90AA.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Add the vanilla and eggs, mix until smooth. In a separate large bowl whisk together the flour, baking powder and salt.<br />Add the dry ingredients to the butter mix and combine, don’t over mix.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKb_qdjVOA6LcdeWWPRlmMCnbeEqnuMtYtznxD7TxErVN8yHbOXrRMIhVUfs_g-LP-Doag48E3C2DgVaY3LzoQSiOsgbkBPFf0AzdT0zPtDA5ZHvNGfR0DMpxFJXDRgOuUN8GoHl0hsokkQi_YyRzgLtteCn-m0yIPYLNHeecxPsYGok540lUTqJRh/s4032/D3B7BBAF-2D80-4177-AB3E-F8F6CF013B8C.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKb_qdjVOA6LcdeWWPRlmMCnbeEqnuMtYtznxD7TxErVN8yHbOXrRMIhVUfs_g-LP-Doag48E3C2DgVaY3LzoQSiOsgbkBPFf0AzdT0zPtDA5ZHvNGfR0DMpxFJXDRgOuUN8GoHl0hsokkQi_YyRzgLtteCn-m0yIPYLNHeecxPsYGok540lUTqJRh/w480-h640/D3B7BBAF-2D80-4177-AB3E-F8F6CF013B8C.jpeg" width="480" /></a><br /><br /></div><div>Spread the batter into the prepared baking dish. Bake for 30-35 minutes until the edges are lightly brown. Let blondies cool before cutting into squares.</div><div><br /></div><div><b>SPINACH PARMESAN DIP</b><br />10 oz fresh spinach (or 9 oz. frozen spinach)<br />8 oz cream cheese room temperature<br />1/2 cup sour cream<br />1/3 cup mayo<br />1 cup Pecorino Romano or Parmigiano Reggiano freshly grated<br />3 garlic cloves<br />salt<br />fresh cracked pepper<br />1/3 cup shaved parmesan cheese optional, to top<br /><br />For Spinach:</div><div>You can use fresh spinach or frozen spinach for this dip.<br />To use fresh spinach:<br />Preheat a large, deep cooking pan over medium-low heat and add some oil. Chop spinach while the pan is preheating and add it to the pan. Season with a pinch of salt and stir. Close the pan with a fitted lid and let it cook down completely. Make sure to stir from time to time. Once the spinach is cooked, transfer it onto a mesh strainer and let it cool down. When cooled enough, gently squeeze most liquids out.<br />If you plan to use frozen spinach, make sure to thaw it completely. Once thawed, squeeze out most of the liquid before adding spinach to the mixing bowl.<br /><br />The Dip:</div><div>Preheat oven to 350° and lightly grease a baking dish that's about 2 quart in size.<br />Combine all the ingredients in a bowl and mix very well.<br />Spread the dip mixture in a baking dish and top it off with some shaved parmesan if desired.<br />Bake for about 20 minutes.<br />Before serving, you can leave the melted parmesan cheese on top or simply stir it into the hot dip.<br /></div><div><br /></div><b>MOSCOW MULE PUNCH<br /></b><br />3 cups (24 oz.) vodka<br />¾ cup (6 oz.) fresh lime juice (4 to 6 limes)<br />¾ cup (6 oz.) ginger mint simple syrup* (see Chef’s Notes for recipe)<br />4 cups (32 oz.) ginger beer, chilled<br />Fresh mint, to garnish<br /><div><br /></div><div><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;">Combine the vodka, lime juice, and simple syrup in a large pitcher or punch bowl. Cover and chill for at least 2 hours or overnight. Add the ginger beer just before serving. To serve, ladle into punch or lowball glasses filled with crushed ice.</p><p class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-2" style="box-sizing: border-box; counter-reset: section 0; margin: 0px 0px 1rem; padding: 0px;">Ginger-Mint Simple Syrup:</p><div class="comp recipe__steps mntl-block" id="recipe__steps_1-0" style="box-sizing: border-box; margin: 3rem 0px; padding: 0px;"><div class="comp recipe__steps-content realsimple-sc-page mntl-sc-page mntl-block" id="recipe__steps-content_1-0" style="box-sizing: border-box; margin: 0px; padding: 0px;"><div class="comp mntl-sc-block mntl-sc-block-html" id="mntl-sc-block_2-0-8" style="box-sizing: border-box; counter-reset: section 0; margin: 0px; padding: 0px;"><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">Combine ¾ cup light brown sugar, ¾ cup water, ½ cup peeled and chopped fresh ginger, and 4 sprigs of fresh mint in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Strain out the ginger and mint and refrigerate the syrup in a covered container for up to 2 weeks. Makes ¾ cup.</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><br /></p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;"><b>HAWAIIAN MEATBALLS</b></p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">3 lbs frozen meatballs</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">1 20 oz can pineapple chunks, drained</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">2 cups BBQ sauce</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">1/4 cup soy sauce</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">1/4 cup rice wine vinegar</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">1/4 cup brown sugar</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">1 TBSP fresh grated ginger</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">3 cloves garlic</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">2 TBSP chopped chives for garnish</p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">Add to a crock pot the frozen meatballs and pineapple. In a bowl whisk together the BBQ sauce, soy sauce, rice wine vinegar and brown sugar. Add grated ginger and garlic. Pour sauce over meatballs and stir. Put lid on; set to high and cook 2-3 hours or Low for 5-6 hours. </p><p style="box-sizing: border-box; margin: 0px 0px 1rem; padding: 0px;">A few pics from a fun evening:</p></div></div></div></div><div>A DRINK from the DRINKS PARTY:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoAdp0ZNBZPc3Nq97HmixZkDALNLhaZV6dtQ1dAEavNXpFCkpCivdMg4Hvq5KKNU9-e9Ie_6ECbkdRG19TAYohUEPbGKhRcP0WDg9wd81_8jWN_7oY9BU-MlBh4MdkJftCfcl8H8jai6x_inUO8_dfX9tdR0DO2kHS14Es0F8DCJMKgi3yIpm6QVz/s4032/0D8D4269-86B4-4072-8FF0-198B59B464EF_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCoAdp0ZNBZPc3Nq97HmixZkDALNLhaZV6dtQ1dAEavNXpFCkpCivdMg4Hvq5KKNU9-e9Ie_6ECbkdRG19TAYohUEPbGKhRcP0WDg9wd81_8jWN_7oY9BU-MlBh4MdkJftCfcl8H8jai6x_inUO8_dfX9tdR0DO2kHS14Es0F8DCJMKgi3yIpm6QVz/w480-h640/0D8D4269-86B4-4072-8FF0-198B59B464EF_1_201_a.jpeg" width="480" /></a></div><br /><div>The girls:</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAdAwradhfkQDacIFk7nhBdlOkyLQC2BMjhzHRZvTHNS5181NYYsq7PKWWmcyEIuYtHMmKtM1FEZLs9N3ryxv5_yVXPhMUw_6IZ-OYIQIWkEJqMllAOnBTSv2yy56GgUKJX-p7b_MEdwy77-NoWE2o7rYeaXhgAItY_VMAsAnGPy7zCcNm0c2VqP3/s4032/E37F9773-2FE4-4B1F-8DC5-1C18C7979C16_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAdAwradhfkQDacIFk7nhBdlOkyLQC2BMjhzHRZvTHNS5181NYYsq7PKWWmcyEIuYtHMmKtM1FEZLs9N3ryxv5_yVXPhMUw_6IZ-OYIQIWkEJqMllAOnBTSv2yy56GgUKJX-p7b_MEdwy77-NoWE2o7rYeaXhgAItY_VMAsAnGPy7zCcNm0c2VqP3/w640-h480/E37F9773-2FE4-4B1F-8DC5-1C18C7979C16_1_201_a.jpeg" width="640" /></a></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5JIYDW67Iw06jrxS8q4KMXgsssNP9axid576JU9yRmALuigvjOuKqvkY37Yt7Vn_5g4DAR5nsIVijft6q7D1GEWapQjjDN5P7YxNEf1AfgpPowosorRo_17-t7j_LNkEyl1mzR8Xx0Il8cBk1yjVRdgn3TkFWTjO6foa02xib78lmi27e26RZOAF/s4032/5DC52A03-D383-481E-90E4-1CECD5300433_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5JIYDW67Iw06jrxS8q4KMXgsssNP9axid576JU9yRmALuigvjOuKqvkY37Yt7Vn_5g4DAR5nsIVijft6q7D1GEWapQjjDN5P7YxNEf1AfgpPowosorRo_17-t7j_LNkEyl1mzR8Xx0Il8cBk1yjVRdgn3TkFWTjO6foa02xib78lmi27e26RZOAF/w480-h640/5DC52A03-D383-481E-90E4-1CECD5300433_1_201_a.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1-o7Om5b7VQ30GBn9us6BtbRuDGlr2QN_iBO_wurN_T3d4wqvz8fPKFIRFF4ygVb9sHKn9hgpBu3i-NMFg2Rxz2DWMZdW3YPfoMXPQg7nfEf9eY9sEvFMln0DG1MexMgMFEIMXR3fevYgZzaL__3yb8HrXzyC83Gs71WSsYX47IsZvNRm3PNasPJ/s4032/F9C6063B-008B-49A6-979C-B2B4715B89D8_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1-o7Om5b7VQ30GBn9us6BtbRuDGlr2QN_iBO_wurN_T3d4wqvz8fPKFIRFF4ygVb9sHKn9hgpBu3i-NMFg2Rxz2DWMZdW3YPfoMXPQg7nfEf9eY9sEvFMln0DG1MexMgMFEIMXR3fevYgZzaL__3yb8HrXzyC83Gs71WSsYX47IsZvNRm3PNasPJ/w480-h640/F9C6063B-008B-49A6-979C-B2B4715B89D8_1_201_a.jpeg" width="480" /></a></div>Ice Breaker game:<br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlyM4m3d_Xdpr2RoG8MzYPfYoEXZnzjO5tzHeSazyZ1ICbvugUQgwGvmjd-9-9275mimpYbe1ZXCnYZK77r5nSuHVt_XRNNb6RRKc3XYNr9p3lHhooQKTrsv3iLLqTXEKJQDqmmy8AXZtN5rnKEU_QxCdW4eJ6u9M2eB96o6z1fVY4Z-Ll7oWr4Om/s3598/7CCECB17-6542-4B36-B42B-413F23445989_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3598" data-original-width="2286" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAlyM4m3d_Xdpr2RoG8MzYPfYoEXZnzjO5tzHeSazyZ1ICbvugUQgwGvmjd-9-9275mimpYbe1ZXCnYZK77r5nSuHVt_XRNNb6RRKc3XYNr9p3lHhooQKTrsv3iLLqTXEKJQDqmmy8AXZtN5rnKEU_QxCdW4eJ6u9M2eB96o6z1fVY4Z-Ll7oWr4Om/w406-h640/7CCECB17-6542-4B36-B42B-413F23445989_1_201_a.heic" width="406" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLd93GbtpNnBRmbK_El9LssAkq2RrzUpLfxLjg9IVdgDeKTCM0nIPPzA0oXpoGP1O33xdIkwHreGSnYAzzC5_QGmqZW5USRkOiJQSjDTZmzDIEDXriKZCxMxXaYC8CDC1cInGXMwnyExJTlThNwLM4NnEq71yBOjMOvA2DfEqhWTl2ibM4ooecX2G/s4032/64A8F4EE-14B8-4BFD-A539-8BC37F720370_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLd93GbtpNnBRmbK_El9LssAkq2RrzUpLfxLjg9IVdgDeKTCM0nIPPzA0oXpoGP1O33xdIkwHreGSnYAzzC5_QGmqZW5USRkOiJQSjDTZmzDIEDXriKZCxMxXaYC8CDC1cInGXMwnyExJTlThNwLM4NnEq71yBOjMOvA2DfEqhWTl2ibM4ooecX2G/w480-h640/64A8F4EE-14B8-4BFD-A539-8BC37F720370_1_201_a.heic" width="480" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrLGHRwfhU8QAghQSx89gDnsHTXbGYmX9WKYRmLTtZSJJ6sjuRM8mdcmEgor8yPYAnQSFKHsjYb7J2WH6kPg80BYXSM2zmaQgRMbI2HzrSYS4akwxxf309OwXErWrBSvGENi4UFzLqLDmXHTUeKEw6V31qOVFG07BVhLkN0SnXX0LHdFYqdb8vxLt/s4032/DEE58019-F1D1-43C2-AD0F-5E6B4C356937_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMrLGHRwfhU8QAghQSx89gDnsHTXbGYmX9WKYRmLTtZSJJ6sjuRM8mdcmEgor8yPYAnQSFKHsjYb7J2WH6kPg80BYXSM2zmaQgRMbI2HzrSYS4akwxxf309OwXErWrBSvGENi4UFzLqLDmXHTUeKEw6V31qOVFG07BVhLkN0SnXX0LHdFYqdb8vxLt/w480-h640/DEE58019-F1D1-43C2-AD0F-5E6B4C356937_1_201_a.heic" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Our newest supper club member: HOWARD!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhiDf1-30N6pwuhHkdoJGOi5c4IQEif9v7_gJ2DJyE6OWrLkHWKIfsiXE9SJhCCvAgdZo_Zv83X6PoAl6cv-FaNc_m5deRlxSlAFJ7CnMBVgkYDW71NyUETzFQaEvb2fRyo-vXzizzq9vcjTyAQiJsfH8DiulH8KCr9IKYoLwEPId0BouopNTpf4C/s4032/4AD05DC1-A520-4146-9952-6E983913A03A_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDhiDf1-30N6pwuhHkdoJGOi5c4IQEif9v7_gJ2DJyE6OWrLkHWKIfsiXE9SJhCCvAgdZo_Zv83X6PoAl6cv-FaNc_m5deRlxSlAFJ7CnMBVgkYDW71NyUETzFQaEvb2fRyo-vXzizzq9vcjTyAQiJsfH8DiulH8KCr9IKYoLwEPId0BouopNTpf4C/w480-h640/4AD05DC1-A520-4146-9952-6E983913A03A_1_201_a.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6x0lyQgWD7r2Yl0ZFd9M0cYYnj1kBwzR1oVUX1R1eBVDKm5e3R0CZOsSEihqQ0Iif3L5TdcFReFZVMq-sLSEKPnEx4cml2RDlRV5va-JseH95LNcG-LheYxyzAdHj-mUPZp3AHb2z3ZZgzic7x9cf7WBpQQ4ycVzBWv2rDNug0wQ4zk7pavrNPnok/w480-h640/B0D7EA33-8B16-435A-BE0E-7A1BF9916584_1_201_a.heic" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsXOzYuEZgHqxI8EjrO3b4QeH9LLnRTq5GhziSl4irLsxkMizeoXFjeN4ItYXINQc5D0MS7f_CxoRd1CmB2yWVEiZ4I-JbB3CNRbmXvHeJq2cSJEFBhLKSYmnxh3m52av80HlX_H7Qro08gtSyDAc3s73F4XOI7nluSt7hyz6C7YsgRlWnoCZZyAV/s3024/DFBE4C46-DD8E-4349-B6F6-6EFF6FBBB667_1_201_a.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2943" data-original-width="3024" height="622" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZsXOzYuEZgHqxI8EjrO3b4QeH9LLnRTq5GhziSl4irLsxkMizeoXFjeN4ItYXINQc5D0MS7f_CxoRd1CmB2yWVEiZ4I-JbB3CNRbmXvHeJq2cSJEFBhLKSYmnxh3m52av80HlX_H7Qro08gtSyDAc3s73F4XOI7nluSt7hyz6C7YsgRlWnoCZZyAV/w640-h622/DFBE4C46-DD8E-4349-B6F6-6EFF6FBBB667_1_201_a.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; 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margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh252bS4feRa1F2ZlgV2jqVtvfPOvbrCYngKwIoI72vHnfMCbDTrFTuiZQaJIBk3hO8Defs_sNlWAw_JMmhN0QvczXRlRz9ASaHK2q3-JaE2HrEmTjED_669SIQ_5COGuGeYNwuIwtPaxY7DyI8xsMhlUj-2M51shPZwSKdSXxomQqoQUJXYwJWEa9p/w480-h640/F46DDE1D-BB7C-4566-99B3-5764BD04F66C_1_201_a.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIUloQTGOifBjGcKcTDsyBvjDJojdy7Dv55Oh_i1XNIUTbx36vFfEYgypCMArVq17j9WWUElwYs5NddwH8QwSMUqklrig60kQe3JNDRUbcJl4O3jcUCCZa_iCaxVxHi9S0abzu3HT_0mOdEuSuNUwxTZR5mk6IRUvKVygjoUuq0R_jYgZBJPCwLGq/s4032/FAE06839-1D16-4154-AD74-6A89C4D428C7.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIUloQTGOifBjGcKcTDsyBvjDJojdy7Dv55Oh_i1XNIUTbx36vFfEYgypCMArVq17j9WWUElwYs5NddwH8QwSMUqklrig60kQe3JNDRUbcJl4O3jcUCCZa_iCaxVxHi9S0abzu3HT_0mOdEuSuNUwxTZR5mk6IRUvKVygjoUuq0R_jYgZBJPCwLGq/w480-h640/FAE06839-1D16-4154-AD74-6A89C4D428C7.heic" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKjVngu63395aoEs8qWk4aeX4Wauq5uJZ10NukPcQ00TXwSjPmtBd0BLB5uptyrkqHUB5BVuXnn25f3TQLAKBLP7A4z4b8WZybNeunliiu73TIYGXFCDaFqLFU7HJZtwhNOMoXR9q92ahuUEH6OEC8oR8Fu4mhPnm7SaMPD8An7kvL_TuNpi1UPii/s4032/73DAC829-74FB-481B-84C1-655C3E434FA3.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHKjVngu63395aoEs8qWk4aeX4Wauq5uJZ10NukPcQ00TXwSjPmtBd0BLB5uptyrkqHUB5BVuXnn25f3TQLAKBLP7A4z4b8WZybNeunliiu73TIYGXFCDaFqLFU7HJZtwhNOMoXR9q92ahuUEH6OEC8oR8Fu4mhPnm7SaMPD8An7kvL_TuNpi1UPii/w480-h640/73DAC829-74FB-481B-84C1-655C3E434FA3.jpeg" width="480" /></a></div><div><br /></div>The gents:</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4Q4bDsjSdN7jGjVwr9JLeBMFo_QtMhjNOUbDLSnYrBBMPIMxaWMwG60gILmKYc1-f0k5Ms98GcC2jnMNfCmE4DWS1Hz3NeEe0vY09LANq-IwWq6pI5Gf549knGUerRJ-cj9zD8o1SLWcaKPN_MefTLcdhQiXVdJhBhOC0pxrAUea1C3B90pVKSs9/s4032/76B33B6A-FB07-471C-B571-7C6FFDE20B8A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4Q4bDsjSdN7jGjVwr9JLeBMFo_QtMhjNOUbDLSnYrBBMPIMxaWMwG60gILmKYc1-f0k5Ms98GcC2jnMNfCmE4DWS1Hz3NeEe0vY09LANq-IwWq6pI5Gf549knGUerRJ-cj9zD8o1SLWcaKPN_MefTLcdhQiXVdJhBhOC0pxrAUea1C3B90pVKSs9/w480-h640/76B33B6A-FB07-471C-B571-7C6FFDE20B8A.jpeg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBZFgcXlFI6iSLHFUBV5ixjzoXZyDEJ2QS8QJNMWSpuXuC-KzuwciDFgPh74XmBmk2jtx61OR-OMc6-w4cMtOGP8gMGRmJobox7kB8OyFbwVyQM0vLMXZwffHF95sPDixmrAy0UnWab_8Zn1ysifWU5LrtOJHKq3JAPstd9tM8ggHGVoAOAYtxlOf/s4032/1FEF5605-FA41-4ECA-B5BA-A6D1EFD5590B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBBZFgcXlFI6iSLHFUBV5ixjzoXZyDEJ2QS8QJNMWSpuXuC-KzuwciDFgPh74XmBmk2jtx61OR-OMc6-w4cMtOGP8gMGRmJobox7kB8OyFbwVyQM0vLMXZwffHF95sPDixmrAy0UnWab_8Zn1ysifWU5LrtOJHKq3JAPstd9tM8ggHGVoAOAYtxlOf/w480-h640/1FEF5605-FA41-4ECA-B5BA-A6D1EFD5590B.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qc9t7V_xrcTd3JdOtiUFtDdXWdFsFQrSul8ky-sgqGX8n_vPpC25MlkTaNuyW1ogQt3RtSDcg1eVAgMeqfUyPEjei-bYOnA_n_FnxWaFuiAOPLphAU-i5ndDp8TL_f06uziPvUN9fp_YE5bPUIc9fItS_2bWcQ_TJlagC-YzmrRldpciNvZgh2Gq/s4032/E2D1AC64-7DCB-4E65-B5D2-6858CEDDB4F1.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qc9t7V_xrcTd3JdOtiUFtDdXWdFsFQrSul8ky-sgqGX8n_vPpC25MlkTaNuyW1ogQt3RtSDcg1eVAgMeqfUyPEjei-bYOnA_n_FnxWaFuiAOPLphAU-i5ndDp8TL_f06uziPvUN9fp_YE5bPUIc9fItS_2bWcQ_TJlagC-YzmrRldpciNvZgh2Gq/w480-h640/E2D1AC64-7DCB-4E65-B5D2-6858CEDDB4F1.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIomXC_CcFlaJNokB5YoVTNo2QuA0TQ6TIIt1cWeyfpP7CusVvcbMudLWPb3AiuflEyMMyTWkeO190nP-hXMTiysNbZa_WwOWrPh2gn3ubWogOK3-3PAwSSbPaW1kQS8RTmR45J6cdUJu6HravY8kSX0A0e0t1MrMNNtd72xW9UTPqPYjv_kSqfIo/s4032/66B112DB-8DA6-41E7-AECF-599E2F791505.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYIomXC_CcFlaJNokB5YoVTNo2QuA0TQ6TIIt1cWeyfpP7CusVvcbMudLWPb3AiuflEyMMyTWkeO190nP-hXMTiysNbZa_WwOWrPh2gn3ubWogOK3-3PAwSSbPaW1kQS8RTmR45J6cdUJu6HravY8kSX0A0e0t1MrMNNtd72xW9UTPqPYjv_kSqfIo/w480-h640/66B112DB-8DA6-41E7-AECF-599E2F791505.heic" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwH_318uoVgbxCBLBzuOKYKN3s4Z_E0ejl5bBXt0XmBqev8lLoOX2fc_h2HoDpxZ_av6wDTz1eawxY3pEUXlHhaS5Lv0iE3bwf142-RslPJhHNEWXOzqNPSS7Do0oDoMkzCD4E3bmze4EFiT2-FE8hLFQcDRyyLwk0cYUIzIIwR5IM-E-hsr0iQpo/s4032/F8AF796F-2BB5-4191-A63B-39DBBB95998A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwH_318uoVgbxCBLBzuOKYKN3s4Z_E0ejl5bBXt0XmBqev8lLoOX2fc_h2HoDpxZ_av6wDTz1eawxY3pEUXlHhaS5Lv0iE3bwf142-RslPJhHNEWXOzqNPSS7Do0oDoMkzCD4E3bmze4EFiT2-FE8hLFQcDRyyLwk0cYUIzIIwR5IM-E-hsr0iQpo/w480-h640/F8AF796F-2BB5-4191-A63B-39DBBB95998A.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div>Such a fun night with our friends! The food was great, the drinks were delicious and conversation fun! Already looking forward to the next get-together!</div><div><br /></div><div><br /></div><div style="text-align: center;"><b><span style="font-size: large;">SCOTT AND WENDY HOST NEXT IN AUGUST!!!</span></b></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBegRMSBGmBW8G68yX02LLgkXuTArbcqDe4LFvu7QjRa23gOvZGh-dzkmdmDejJqIrVCRlypZVvYinFC-XUa76ExrWnnst_dctWDJQFnDLxjwwJ_Te2L81lGI3a0SppBa5uxyMXN5EeY1gK64jfB44e99je_h2PiGeOMh9VD0rx8m7xyJ7lU2l5c7A/s4032/F934F6C8-FC94-4060-AAE7-1F86B154CA59.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBegRMSBGmBW8G68yX02LLgkXuTArbcqDe4LFvu7QjRa23gOvZGh-dzkmdmDejJqIrVCRlypZVvYinFC-XUa76ExrWnnst_dctWDJQFnDLxjwwJ_Te2L81lGI3a0SppBa5uxyMXN5EeY1gK64jfB44e99je_h2PiGeOMh9VD0rx8m7xyJ7lU2l5c7A/w480-h640/F934F6C8-FC94-4060-AAE7-1F86B154CA59.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-21932921513660715532022-07-28T08:07:00.028-07:002023-06-08T07:48:00.742-07:00SUPPER CLUB IN THE SUMMER: Denise and Greg's<div class="separator"><p style="margin-left: 1em; margin-right: 1em;"><img alt="Mexican Fiesta Background, Banner And Poster Design With Flags, Decorations, Greeting Card Royalty Free SVG, Cliparts, Vectors, And Stock Illustration. Image 77472336." class="n3VNCb KAlRDb" data-noaft="1" height="576" jsaction="load:XAeZkd;" jsname="HiaYvf" src="https://previews.123rf.com/images/marish/marish1705/marish170500025/77472336-mexican-fiesta-background-banner-and-poster-design-with-flags-decorations-greeting-card.jpg" style="-webkit-user-select: text; height: 360.3076923076923px; margin: 0px; width: 400px;" width="640" /></p></div><p> Our next supper club is at the end of July (after a long hot summer!). Looking forward to gathering with friends at Denise and Greg's home! Ole! </p><p><br /></p><p><br /></p><p><br /></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: center;"><b>MENU:</b></p></blockquote><div style="font-weight: bold; text-align: center;">GUACAMOLE AND CHIPS</div><div style="font-weight: bold; text-align: center;">COWBOY CAVIAR</div><div style="font-weight: bold; text-align: center;">PORK TACOS</div><div style="font-weight: bold; text-align: center;"><br /></div><div style="font-weight: bold; text-align: center;"><b>TRES LECHES CAKE</b></div><div style="font-weight: bold; text-align: center;"><b><br /></b></div><div style="font-weight: bold; text-align: center;"><b>MARGARITAS </b></div><div style="font-weight: bold; text-align: center;"><b>RANCH WATER</b></div><div style="font-weight: bold; text-align: center;"><br /></div><div style="font-weight: bold; text-align: left;"><b><br /></b></div><div style="font-weight: bold; text-align: left;"><b>TRES LECHES CAKE (aka THREE MILKS CAKE)</b></div><div style="text-align: left;">(Adapted from Tastes Better From Scratch)</div><div style="font-weight: bold; text-align: left;"><b><br /></b></div><div style="font-weight: bold; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu3v4HnG30VGZlwliTD3jXXXfGY_W_FdvmU1-hOIxEN-rcuG6dPcsON8uhBEdcPO8-tlRJUCuW3yMqxlq4YdFSgOR5tXXiZDW4ghumJmVAm0qHjhrbJtjUjDFvKQaCzB5NLDlgSiPOnPJ4X6GES89RiGP3Afdu-jf-h1G3PBeaxZrje6dev4d1ReU/s4032/201E75B8-115D-43E7-8EB3-CB84AD80837C_1_201_a.jpeg" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuu3v4HnG30VGZlwliTD3jXXXfGY_W_FdvmU1-hOIxEN-rcuG6dPcsON8uhBEdcPO8-tlRJUCuW3yMqxlq4YdFSgOR5tXXiZDW4ghumJmVAm0qHjhrbJtjUjDFvKQaCzB5NLDlgSiPOnPJ4X6GES89RiGP3Afdu-jf-h1G3PBeaxZrje6dev4d1ReU/w640-h480/201E75B8-115D-43E7-8EB3-CB84AD80837C_1_201_a.jpeg" width="640" /></a></div><br />Cake:<br /><br />1 cup flour<br />1 1/2 tsp baking powder<br />1/4 tsp salt<br />5 large eggs , separated<br />1 cup sugar, divided<br />1/3 cup whole milk<br />1 tsp vanilla extract<br /><br />Milk Mixture:<div>12 oz can evaporated milk<br />14 oz can sweetened condensed milk<br />1/4 cup whole milk</div><br />Whipped Topping:<div>1 pint heavy whipping cream<br />3 TBSP powdered sugar<br />1/2 tsp vanilla extract<br />ground cinnamon, for topping<br />Strawberries, for topping<br /><br />Preheat oven to 350 degrees F. Grease a 9×13'' pan with non-stick cooking spray.<br /><br />In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.<br />Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bkHUYRf23bIKcSZBxnonSOT-dOCp67mKUe-PnfuhBJVWylwPZFqTQufCfmOEOOi5t2yiT9-NyLTdVtsM4WyTiEIDw3jDdOGDE3Qp9_eA2kZ7bHCtZHDpg88FF9BpFi3xo0SJ9lLSCGvpxa926uDuPCkG23dETu7J_hivHdSlG9xSEgdl82iilTIW/s4032/FB6783CF-7589-4794-AC42-9EDD15F49ABF.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4bkHUYRf23bIKcSZBxnonSOT-dOCp67mKUe-PnfuhBJVWylwPZFqTQufCfmOEOOi5t2yiT9-NyLTdVtsM4WyTiEIDw3jDdOGDE3Qp9_eA2kZ7bHCtZHDpg88FF9BpFi3xo0SJ9lLSCGvpxa926uDuPCkG23dETu7J_hivHdSlG9xSEgdl82iilTIW/w480-h640/FB6783CF-7589-4794-AC42-9EDD15F49ABF.jpeg" width="480" /></a></div><br /><br /><br />Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4b1B95hF0GWTXQLD20ry2qVgS-xXPVwPrcooEHuDAQvRdhVJE1HI4_Xmt-0DYQ5Ot_ogkFuxzxYhJueUWHQUGIRYDEjRPQZR2KgUraK3aP5aetafwlWlemN7MiCZvTapiZTZAXehg2yVOr4dO_VqiAn5ChU2D42fjw-Y4GhMHcVtFjAoE-WIVTdL/s4032/9DC841D1-2E2B-4F74-B6B9-1A773C9A8118.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4b1B95hF0GWTXQLD20ry2qVgS-xXPVwPrcooEHuDAQvRdhVJE1HI4_Xmt-0DYQ5Ot_ogkFuxzxYhJueUWHQUGIRYDEjRPQZR2KgUraK3aP5aetafwlWlemN7MiCZvTapiZTZAXehg2yVOr4dO_VqiAn5ChU2D42fjw-Y4GhMHcVtFjAoE-WIVTdL/w480-h640/9DC841D1-2E2B-4F74-B6B9-1A773C9A8118.jpeg" width="480" /></a></div><br /><br />Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely. </div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EpEfV0M4x-5zAqWM2xnn-VE3tbHqlZd1JRqShtXXgEAxbANjB5WN77Rmv8Pwb-7zBtURHllB1SoqCxmwufiMeYnJM01P4nJMeoXVtZNDDo5mg9z232nvo_qedpMHazCAVL6fXSnoI6gFIrZdqJxDHeorn0ldWQ7sZc5n_YRJZyeV8_4EtqoqiK-Z/s4032/A9A771A2-9DEA-4D1D-BD6C-C354E00FE9B8_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EpEfV0M4x-5zAqWM2xnn-VE3tbHqlZd1JRqShtXXgEAxbANjB5WN77Rmv8Pwb-7zBtURHllB1SoqCxmwufiMeYnJM01P4nJMeoXVtZNDDo5mg9z232nvo_qedpMHazCAVL6fXSnoI6gFIrZdqJxDHeorn0ldWQ7sZc5n_YRJZyeV8_4EtqoqiK-Z/w640-h480/A9A771A2-9DEA-4D1D-BD6C-C354E00FE9B8_1_201_a.jpeg" width="640" /></a></div><br /></div><div><br />Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. </div><div><br /></div><div>Once the cake has cooled use a fork to poke holes all over the top of the cake. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6_Qf-uZFjVBoyw3TvOu69hByiHbxG0pEIc7b4swozDbGEbd-aNelcaJscZx5IQ9bhZe33JdRPOtVa1CcXjIgE45Ivv1LYcQBStut6E_sYNWj2_5o9B0hmOSqn-5---n1WwB9WJIySHTQSSaxVCXcg9cQEQDs5rIpQgO5e4ffQ3Ntm1VCqr9MeWg_/s4032/73371B3E-4B4F-4313-817F-B99E95C2D865.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6_Qf-uZFjVBoyw3TvOu69hByiHbxG0pEIc7b4swozDbGEbd-aNelcaJscZx5IQ9bhZe33JdRPOtVa1CcXjIgE45Ivv1LYcQBStut6E_sYNWj2_5o9B0hmOSqn-5---n1WwB9WJIySHTQSSaxVCXcg9cQEQDs5rIpQgO5e4ffQ3Ntm1VCqr9MeWg_/w480-h640/73371B3E-4B4F-4313-817F-B99E95C2D865.jpeg" width="480" /></a></div><br /></div><div><br />Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUR6HlcYANB8g4fDR05l7_1MpQoLrdc-cjHh84Des27ImAsnX1LXclkO9gWSaono-JW-GGMlBPr3oIkQvfiM2h2tRjDXOVnQsrA4oVLTpmNBTQxiaIbMN4sgmvMv1s5rBZOnN6qBN9C_aC3bfw9Pkq3kPKN6KCMGt3HF5eF-16cI0PkjEuO2d5PuTw/s4032/3344C0D5-88D3-4FB9-9FF2-AD67838A3114.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUR6HlcYANB8g4fDR05l7_1MpQoLrdc-cjHh84Des27ImAsnX1LXclkO9gWSaono-JW-GGMlBPr3oIkQvfiM2h2tRjDXOVnQsrA4oVLTpmNBTQxiaIbMN4sgmvMv1s5rBZOnN6qBN9C_aC3bfw9Pkq3kPKN6KCMGt3HF5eF-16cI0PkjEuO2d5PuTw/w480-h640/3344C0D5-88D3-4FB9-9FF2-AD67838A3114.jpeg" width="480" /></a></div><div><br /></div><div> Cover and refrigerate the cake for at least 1 hour, preferably overnight, to allow it to soak up the milks.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsbtX8WyRozEEzAdd86-i0Acq5n6M6pgSMu-5-C7ry7zwAczWBtxKAqnHnMG0DNqLDAlz5FlDF3XkfJZ3_gVvJrLwA7C4B85d3rIJY6xsLeQBuHiDEhr55TGO8Bdd2k27w0iXUDh7j1o1Q_UqCgFgPZMmGjMGqzZ74AzU68p4H9ajk-UcRGGDE9sP/s4032/2F968F22-32A5-410D-B804-DB5C823149BF_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsbtX8WyRozEEzAdd86-i0Acq5n6M6pgSMu-5-C7ry7zwAczWBtxKAqnHnMG0DNqLDAlz5FlDF3XkfJZ3_gVvJrLwA7C4B85d3rIJY6xsLeQBuHiDEhr55TGO8Bdd2k27w0iXUDh7j1o1Q_UqCgFgPZMmGjMGqzZ74AzU68p4H9ajk-UcRGGDE9sP/w640-h480/2F968F22-32A5-410D-B804-DB5C823149BF_1_201_a.jpeg" width="640" /></a></div><div><br />After cake has been refrigerated, and you're ready to serve, whip the pint of heavy cream, 2 TBSP of powdered sugar and a teaspoon of vanilla until stiff peaks form. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWvBZJyj0P01eP90RnCjFg2gtocM0wp_yT7UrnRIy9uvsg-XFJeM2cyfTQWkoSSzblI9T8cJhGeQMFqA--qgBHhfLFBk84H06Fl2e9U2ztWJ_p2VPMqAchptSmG05U5VLhEqKINQ0bsUT3i69gTp9IUCswGB7riEwKmwmccsSrJ4X5AjkTFg33v7h/s4032/04AED501-BB04-4413-B246-7EE3A7040511.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWvBZJyj0P01eP90RnCjFg2gtocM0wp_yT7UrnRIy9uvsg-XFJeM2cyfTQWkoSSzblI9T8cJhGeQMFqA--qgBHhfLFBk84H06Fl2e9U2ztWJ_p2VPMqAchptSmG05U5VLhEqKINQ0bsUT3i69gTp9IUCswGB7riEwKmwmccsSrJ4X5AjkTFg33v7h/w480-h640/04AED501-BB04-4413-B246-7EE3A7040511.jpeg" width="480" /></a></div></div><div><br /></div><div><br /></div><div>Smooth whipped cream mix over the top of the cake. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwskerwoZeXCLeX4IGLeTDtJ0dgyvBXx4u5YktcWHFu72qUhVwPNsikQ6BnM2HQ5xpuLIxWKm62-TrFyO4VY2GH80twcSkJ1SjfJLCR1li6rlg8gY2H2g9WxeVtptfpGIK4xiBW_SnRcTGu1FOM-22Zt6lYteUNA282XrAdQbfKcH0_kLw_-thHv__/s4032/66E17BE0-A0EE-4696-B3AE-019ED13C90FB_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwskerwoZeXCLeX4IGLeTDtJ0dgyvBXx4u5YktcWHFu72qUhVwPNsikQ6BnM2HQ5xpuLIxWKm62-TrFyO4VY2GH80twcSkJ1SjfJLCR1li6rlg8gY2H2g9WxeVtptfpGIK4xiBW_SnRcTGu1FOM-22Zt6lYteUNA282XrAdQbfKcH0_kLw_-thHv__/w640-h480/66E17BE0-A0EE-4696-B3AE-019ED13C90FB_1_201_a.jpeg" width="640" /></a></div><div><br /></div><div>Sprinkle cinnamon on top, and serve with fresh sliced strawberries, if desired. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxD1xAE5HQ94DXZ9xQmsGYcgoWs5OQK1Se0dGnTehy6_zVU6X00q542gr2JaSWFNhE6fQjV24oytdEL4wmM2JnMAQeQ1bi5Z80gUtVdfXaT3tG7jTX9sYZRHpGPsMmTpf5EBl3sVvCYvvLogJ9yNVGI758rGAy7NpePAW2wfg5OXNKF4xhxToGEHl/s4032/B8CCCB5E-29CF-42FF-89AF-942612961FA5_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxD1xAE5HQ94DXZ9xQmsGYcgoWs5OQK1Se0dGnTehy6_zVU6X00q542gr2JaSWFNhE6fQjV24oytdEL4wmM2JnMAQeQ1bi5Z80gUtVdfXaT3tG7jTX9sYZRHpGPsMmTpf5EBl3sVvCYvvLogJ9yNVGI758rGAy7NpePAW2wfg5OXNKF4xhxToGEHl/w640-h480/B8CCCB5E-29CF-42FF-89AF-942612961FA5_1_201_a.jpeg" width="640" /></a></div><div><br /></div><div>A few pics from the evening:<br /><br /></div><div>Our hosts Denise and Greg:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzLk_6ccBj7_FL9OrdZP05AA1crRi28EY-oPc_duPen3rn14zqmhxrMsb3C8hCKV4nQTw31Ec2nVH_4qt5PL9POFmISksd_6ZaXdkaVr9nQ6qhaYzed_MveYzS8ABdRXKHPIkd5B7t0BkrCWO6IvdW6h4SdE_rmHv9rGqUHMvQN91U_ki6B8L6RE3/s4032/4E9D55C6-9D8F-474D-929C-D01ED611687C.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSzLk_6ccBj7_FL9OrdZP05AA1crRi28EY-oPc_duPen3rn14zqmhxrMsb3C8hCKV4nQTw31Ec2nVH_4qt5PL9POFmISksd_6ZaXdkaVr9nQ6qhaYzed_MveYzS8ABdRXKHPIkd5B7t0BkrCWO6IvdW6h4SdE_rmHv9rGqUHMvQN91U_ki6B8L6RE3/w480-h640/4E9D55C6-9D8F-474D-929C-D01ED611687C.jpeg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin67D0NwebX2UukxEp797Qr9x5D_q5l1jzi3eC84ws1X5oqztnPtZvaXP20kgA53a1OxS5UEK-YzPC-SQYQWPaYPsT_azmmva5bVTji4ckHKQCLzR6ir3WMQl0uzl32-54sG_tS16mxQdY3cRi-AU4a2qoh-FwU6fei5rQOA2qEZ7T0eY22s3-oSuk/s4032/5AECAA8B-27C2-407E-8B0C-BB1F5D9DBE5E.jpeg" imageanchor="1" style="margin-left: 1em; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUlZzeRvV33S_zHBpWRq5DNDyyhK-jIywp5mwpfuDNfZokU23RMRXAvQP5dUzJ_JaiUCtAcG2azb405k5EDyjtqzCrz2MHX7p_Lj_4xp7pndSk_PPeFzCYZCgrf5M-XY-G4nPzygkhK2sFHddtEtyYfYRgcF7mpxVV8V0Spr2pXYSXP9iD9eGM2z3/s2489/FE9283E5-0CA9-4857-9F71-A76DB042F273_1_201_a.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2489" data-original-width="1910" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUlZzeRvV33S_zHBpWRq5DNDyyhK-jIywp5mwpfuDNfZokU23RMRXAvQP5dUzJ_JaiUCtAcG2azb405k5EDyjtqzCrz2MHX7p_Lj_4xp7pndSk_PPeFzCYZCgrf5M-XY-G4nPzygkhK2sFHddtEtyYfYRgcF7mpxVV8V0Spr2pXYSXP9iD9eGM2z3/w492-h640/FE9283E5-0CA9-4857-9F71-A76DB042F273_1_201_a.jpeg" width="492" /></a></div><br /><div><br /></div>Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-86596083976504110622022-03-01T07:18:00.011-08:002022-03-08T11:43:21.946-08:00March 2022: Supper Club at Leslie and Mark's!<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiiwB6_IvKrS7E6NZ2XOYgj7XNyNceTM4t5QRYq7pDmnOcuAc3PmgSwOaDYztjhymIP523fkdHWVRGGXk2mTAHjHqdSbv9QzyIXo-VGA06kfBHUPVqW9FJpQi5Ae7FEGKZ64PsPCAdg5qNYnecZVJt05PYRRjO2d7N6G6nTP1SBQcKoMztWULxE3qBq=s612" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="366" data-original-width="612" height="382" src="https://blogger.googleusercontent.com/img/a/AVvXsEiiwB6_IvKrS7E6NZ2XOYgj7XNyNceTM4t5QRYq7pDmnOcuAc3PmgSwOaDYztjhymIP523fkdHWVRGGXk2mTAHjHqdSbv9QzyIXo-VGA06kfBHUPVqW9FJpQi5Ae7FEGKZ64PsPCAdg5qNYnecZVJt05PYRRjO2d7N6G6nTP1SBQcKoMztWULxE3qBq=w640-h382" width="640" /></a><span style="text-align: left;">It's been awhile since our group has gotten together! So excited to reconnect with our friends at Leslie and Mark's house this March. </span></div><p>Here's what we're going to enjoy:</p><p><br /></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: center;"><b>WARM SPINACH ARTICHOKE GOUDA DIP</b></p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: center;"><b>SOUTHWESTERN CHOPPED SALAD</b></p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: center;"><b>KING RANCH CASSEROLE</b></p></blockquote></blockquote><p style="text-align: center;"><b>BANANA PUDDING</b> </p><br /><br /><b>WARM SPINACH ARTICHOKE GOUDA DIP<br /></b>(Adapted from Food and Wine)<div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgyL4ojpq4QQcUXYJNA31f6So7cXY7TGpaYjZC4jtILbUIUqw5R7Yz4T7PHxT95ZcPb7fK2R12r68vts_Z5ksIjAwH_5DGRPKmC98xNtckEKgp6fo--Y99fOkl8CaqV3JYveAFlyf5W9x_98x401-C7WN_y2Re2-QonVEXDRvc6cEgUD4MaeKPWaWRt=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/a/AVvXsEgyL4ojpq4QQcUXYJNA31f6So7cXY7TGpaYjZC4jtILbUIUqw5R7Yz4T7PHxT95ZcPb7fK2R12r68vts_Z5ksIjAwH_5DGRPKmC98xNtckEKgp6fo--Y99fOkl8CaqV3JYveAFlyf5W9x_98x401-C7WN_y2Re2-QonVEXDRvc6cEgUD4MaeKPWaWRt=w640-h480" width="640" /></a></div><br /><div><br /></div><div>(I'm doubling the recipe for my group - it's THAT good!)<br /><br />6 oz cream cheese, softened <br /><br />3 oz Gouda cheese, grated (about 3/4 cup) <br /><br />2 oz low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup) <br /><br />1 cup chopped thawed frozen spinach, drained well <br /><br />3/4 cup chopped thawed frozen artichoke hearts <br /><br />1/4 cup chopped scallions (from 3 scallions) <br /><br />1/4 cup mayonnaise <br /><br />1 tsp finely chopped garlic (from 1 garlic clove) <br /><br />1/2 tsp kosher salt <br /><br />1/4 tsp cayenne pepper <br /><br />1 oz Parmesan cheese, grated (about 1/4 cup) <br />Crostini or tortilla chips</div><div><br />Preheat oven to 400 degrees F. </div><div><br /></div><div>Stir together cream cheese, Gouda, mozzarella, spinach, artichoke hearts, scallions, mayonnaise, garlic, salt, and cayenne pepper in a medium bowl until smooth. </div><div><br /></div><div>Spoon into a baking dish; sprinkle top evenly with Parmesan. Bake in until browned and bubby, about 25 minutes. Serve with crostini or tortilla chips.</div><div><br /></div><div><b>SOUTHWESTERN CHOPPED SALAD</b><p>(Adapted from iowagirleats.com)<br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjVoAEBAPrrb5YU9eI1kmNqLQbL1GgYKIzzhjgcgbahVyn6qm3gTlUrjwmLOOXREeWFd0IdSUioMF92dXRHQgpVFoFgAK8_lXG4tSq-4QnVziZl0ugVW1eKImgcKjCvYhuLBFy6jkAS-7cltmi8EEckGAopw1yUveVQewKC3sVlN0veXwIdlCuhq6YC=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjVoAEBAPrrb5YU9eI1kmNqLQbL1GgYKIzzhjgcgbahVyn6qm3gTlUrjwmLOOXREeWFd0IdSUioMF92dXRHQgpVFoFgAK8_lXG4tSq-4QnVziZl0ugVW1eKImgcKjCvYhuLBFy6jkAS-7cltmi8EEckGAopw1yUveVQewKC3sVlN0veXwIdlCuhq6YC=w480-h640" width="480" /></a><br />9 oz shredded or chopped romaine lettuce<br />2 ears sweet corn, kernels sliced from cobs<br />1/2 cup black beans<br />1 avocado, chopped<br />Handful blue corn tortilla chips, crushed<br />Ranch dressing<br />Salsa</p><div class="separator" style="clear: both; text-align: center;"><br /></div><br />For the Pico de Gallo:<br />2 tomatoes, seeded and chopped<br />1/4 small white onion, minced<br />1/2 jalapeño, seeded and minced<br />1/4 cup packed cilantro, chopped<br />juice of 1/2 lime<br />salt<br /><br />For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.<br />Stir together desired amounts of Ranch dressing and salsa in a small bowl to create Salsa-Ranch dressing, then set aside.<br />Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.</div><div><br /></div><div><b>KING RANCH CASSEROLE</b></div><div><b><br /></b></div><div><b><br /></b></div><div><b><br /></b></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhNO-vrn4JWEVsdFj3mbXCviOYeytmsdXFdBfyzs1mc6li51xi-5gSwv-r6I3IwYTOT22H4k9_0fGrApDcVkXHP0m38ma6JGxN1O5Y7NqUdF5aRw04U1mh674ONG8VySmY2aXYbQpP5x68zU3ppXq6gyc4wpgoH5m0QDRsL3cFrdJ_qxEWuOLcIjSVE=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhNO-vrn4JWEVsdFj3mbXCviOYeytmsdXFdBfyzs1mc6li51xi-5gSwv-r6I3IwYTOT22H4k9_0fGrApDcVkXHP0m38ma6JGxN1O5Y7NqUdF5aRw04U1mh674ONG8VySmY2aXYbQpP5x68zU3ppXq6gyc4wpgoH5m0QDRsL3cFrdJ_qxEWuOLcIjSVE=w480-h640" width="480" /></a></div><br /><b><br /></b></div><div><br /></div><div>1 1/2 lbs cooked and shredded chicken</div><div>1/4 cup butter</div><div>1 green bell pepper, chopped</div><div>1 yellow onion, chopped</div><div>1 tsp Jane's Crazy Mixed Up Salt</div><div>1 can Cream of Mushroom soup</div><div>1 can Cream of Chicken soup</div><div>1 can Rotel tomatoes with green chiles</div><div>1 cup salsa, divided</div><div>1 cup sour cream</div><div>12 6" corn tortillas, torn</div><div>3 cups Mexican shredded cheese, divided</div><div><br /></div><div>Preheat oven to 325 degrees F, and spray a 13x9" glass baking dish with cooking spray.</div><div><br /></div><div>Saute bell pepper and onion in butter; sprinkle with seasoning.</div><div><br /></div><div>Combine both soups, sour cream, Rotel and chicken broth. Layer 1/3 of the tortillas, onion/pepper mix, soup mix and cheese evenly in dish. Repeat layers twice more. Finish with 1/2 cup of cheese.</div><div><br /></div><div>Bake uncovered 40 minutes or until lightly browned and bubbly.</div><div><br /></div><div><b>SOUTHERN BANANA PUDDING</b><br /><br />4 TBSP flour<br />1 1/2 cups sugar </div><div>pinch salt<br />3 large eggs separated (save the egg whites)<br />3 cups milk</div><div>1 teaspoon vanilla<br />1 box Nilla wafers (approximately 45 wafers)<br />5-6 bananas<br />3 egg whites, reserved from above<br />1/8 tsp cream of tartar<br />1/4 cup sugar<br />1 tsp vanilla <br /><br />Preheat oven to 325 degrees F.<br /><br />Combine flour, sugar and salt in a large, heavy saucepan.</div><div><br />Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.</div><div><br />To layer the banana pudding, begin by placing vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or baking dish.</div><div><br />Slice bananas and place on top of wafers.<br />Pour one-third of custard over wafers and bananas.<br />Repeat layering process two more times until all wafers, bananas, and custard have been used, ending with a final layer of wafers. <br /><br />FOR THE MERINGUE:<br />Whip egg whites with an electric mixer set at high speed.<br />Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time.<br />Continue whipping until sugar is well-dissolved.<br />Add vanilla once stiff peaks have formed and whip until well-combined.<br />Spread meringue over banana pudding, making sure to spread to the edges of the dish.<br />Bake for about 25 minutes until the meringue is lightly brown.</div><div><br /></div><div><br /></div><div><div style="text-align: center;"><b><span style="color: red; font-size: x-large;">We meet next on June 3rd at Denise and Greg's!</span></b></div></div>Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-335992491152502242021-08-16T12:39:00.032-07:002021-08-29T05:21:28.310-07:00Long Awaited Supper Club Reunion!<p style="text-align: center;"> <img alt="Summer Pool Party Backdrop 7X5FT Vinyl Swimming Ring Photography Background LB" class="img img400 vi-img-gallery-vertical-align" clk="0" height="286" id="icImg" itemprop="image" mskuskip="false" src="https://i.ebayimg.com/images/g/2I4AAOSwEwFdBf5Z/s-l400.jpg" width="400" /></p><p><br /></p><p>Our Supper Club is finally reuniting after the Global Pandemic called Covid 19 entered our lives. 😷</p><p>It's been a year and a half... That calls for a: POOL PARTY!!!</p><p>We're meeting at our house for a late summer get-together. It'll be HOT in Atlanta, GA, so bathing suits and cover-ups are the suggested dress code, as we'll be by the pool (and IN the pool) dining al fresco.</p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: center;"><b>MENU:</b></p><p style="text-align: center;"><b>APPETIZER:</b><span style="text-align: left;"> <b>Charcuterie Platter - Wendy</b></span></p></blockquote><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: center;"><b>MAINS:</b></p><p style="text-align: center;"><b>GRILLED SALMON & LEEKS with Rosemary Mustard Butter - Me</b></p><p style="text-align: center;"><b>ASIAN BEEF KABOBS - Me</b></p></blockquote><p style="text-align: center;"><b>SIDES: </b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: center;"><b>BALSAMIC GRILLED VEGGIES - Me</b></p><p style="text-align: center;"><b>TRICOLOR ORZO SALAD - Denise</b></p><p style="text-align: center;"><b>DESSERT: CHOCOLATE KAHLUA CAKE with Ice Cream - Leslie</b></p><p style="text-align: center;"><b>DRINK: </b><b>LOADED LEMONADE - Me</b></p></blockquote><p><b>GRILLED SALMON AND LEEKS with Rosemary Mustard Butter</b></p><p>(Adapted from bhg.com)</p>1 ½ lbs leeks<br /><br />2 TBSP extra virgin olive oil <br /><br />½ tsp salt<br /><br />½ tsp pepper<br /><br />1 sprig rosemary<br /><br />4 4-6 oz skin-on salmon fillets, 3/4- to 1-inch thick<div><br />1/4 cup unsalted butter, softened<br /><br />2 tsp Dijon-style mustard<br /><br />Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry. (Keep some water on leeks to prevent burning on the grill.) Brush with 1 TBSP oil; season with 1/4 tsp salt and 1/4 tsp black pepper.<br /><br />On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm.<br /><br />Brush salmon with remaining olive oil; season with 1/4 tsp each salt and black pepper. Grill fish, skin-side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 tsp chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.<div><br /></div><div><b>ASIAN BEEF KABOBS</b></div>(Adapted from Gimme Some Oven)<br /><br />MARINADE INGREDIENTS:<br />3 cloves garlic, minced<br />1/4 cup low-sodium soy sauce<br />3 TBSP extra virgin olive oil<br />3 TBSP rice wine vinegar<br />1/4 tsp black pepper<br />1 TBSP minced fresh ginger<div><br />BRUSHING SAUCE INGREDIENTS:<br />2 TBSP low-sodium soy sauce*<br />1 TBSP rice wine vinegar<br />1 teasptspoon sesame oil</div><div><br />ASIAN PEPPER STEAK KABOBS INGREDIENTS:<br />1 lb flank steak, cut into 1-inch bite-sized pieces<br />1 large green bell pepper, cored and cut into 1-inch pieces<br />1 large red onion, peeled and cut into 1-inch pieces<br />metal or wooden skewers (soak wooden ones prior to using!)</div><div><br />TO MAKE THE MARINADE:<br />Whisk all ingredients together until combined.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQatBueq7s8alMyWo_IbNsxUE1HojR8P-012roueHG15VafvWdfs68cixKY2vYb7Ly-oOYIzNfa5oAJxi_koiZ8U6UCXKSiat5QGrmub7AUTgMg0YSjFNzh730ep4WMHaueHVurYP49yw/s4032/56E8675B-6528-4CEB-B4C8-0791BA9338D0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQatBueq7s8alMyWo_IbNsxUE1HojR8P-012roueHG15VafvWdfs68cixKY2vYb7Ly-oOYIzNfa5oAJxi_koiZ8U6UCXKSiat5QGrmub7AUTgMg0YSjFNzh730ep4WMHaueHVurYP49yw/w300-h400/56E8675B-6528-4CEB-B4C8-0791BA9338D0.jpeg" width="300" /></a></div><br /></div><div><br />TO MAKE THE BRUSHING SAUCE:<br />Whisk all ingredients together until combined.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyZfxD6bm4VyW2fHXwL2-8i-3ry21EpGEnsT1GXQJae1tjxTGwJArjuirFz_EvMr0-V6Ds_G72fszU7-0fROrFrqjRi_QVKdjhMv-0lJEUea55V0bYc4Pq4Flzf8B0lTSGcfEjIgnt7o/s4032/80946F7C-048F-47F1-BFB0-55B3A807C12E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXyZfxD6bm4VyW2fHXwL2-8i-3ry21EpGEnsT1GXQJae1tjxTGwJArjuirFz_EvMr0-V6Ds_G72fszU7-0fROrFrqjRi_QVKdjhMv-0lJEUea55V0bYc4Pq4Flzf8B0lTSGcfEjIgnt7o/w300-h400/80946F7C-048F-47F1-BFB0-55B3A807C12E.jpeg" width="300" /></a></div><br /></div><div><br />TO MAKE THE ASIAN PEPPER STEAK KABOBS:<br />Combine the prepared marinade and steak pieces in a large bowl, and toss to combine. Cover and refrigerate for between 1-4 hours.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafDCn_SFdRtnuda7R_RlX8eswwNZlefLjXqzVyGbiXyCCfx3hnmzSdPVR_qLcbGH3CrqbfBBPMSVxZGa5jzYOq7H7tzL7luSjK99vkB38S5bKlc8IDZiCwKh9W2ME35Rd4diT6sH6-SQ/s4032/C9177EDB-3B33-4A3C-93D3-05AA67081070.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiafDCn_SFdRtnuda7R_RlX8eswwNZlefLjXqzVyGbiXyCCfx3hnmzSdPVR_qLcbGH3CrqbfBBPMSVxZGa5jzYOq7H7tzL7luSjK99vkB38S5bKlc8IDZiCwKh9W2ME35Rd4diT6sH6-SQ/w300-h400/C9177EDB-3B33-4A3C-93D3-05AA67081070.jpeg" width="300" /></a></div><br /><br />Heat grill to medium-high heat. Thread skewers alternately with the marinated steak, peppers and onions. </div><div><br /></div><div>Brush each skewer liberally with the marinade (not the brushing sauce). Then grill for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Then brush each skewer with the brushing sauce.</div><div><div><br /></div><div><b>BALSAMIC GRILLED VEGGIES<br /></b>(Adapted from Natasha's Kitchen)<br /><br />1 medium zucchini sliced into 1/3" thick rings<br />1 medium yellow squash sliced into 1/3" thick rings<br />1/2 lb baby bella mushrooms halved or quartered if large<br />8 oz snap peas<br />1/2 large onion cut into 1/2" wide by 1" long slices.<br />1/4 cup extra virgin olive oil<br />3 TBSP balsamic vinegar<br />1 tsp sea salt<br />1/2 tsp black pepper <br /><br />Preheat a grill to med/high (400˚F). Oil a grilling basket. <br />Place all of your sliced veggies into a large mixing bowl.<br /><br />In a small bowl or measuring cup, whisk together: 1/4 cup olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt and 1/2 tsp black pepper. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlux0xHKehkwBcB6fHjoxRenf-9cgj6o0LzhUgiOg4W_r_siMY3iN7TYzXb69tNG-JOU3Es_HKWXSCsylLYa9jI6_FFYlKQkfI6erRVPTtx27XobXDtKWR0kpBLr7h7q3EULl8QHFj7s/s4032/4B47B2CB-1A65-4163-A44E-32229CECD43B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlux0xHKehkwBcB6fHjoxRenf-9cgj6o0LzhUgiOg4W_r_siMY3iN7TYzXb69tNG-JOU3Es_HKWXSCsylLYa9jI6_FFYlKQkfI6erRVPTtx27XobXDtKWR0kpBLr7h7q3EULl8QHFj7s/w300-h400/4B47B2CB-1A65-4163-A44E-32229CECD43B.jpeg" width="300" /></a></div><br />Drizzle marinade over sliced veggies and toss to evenly coat. Marinate 10 minutes at room temperature.<br /><br />Preheat grill basket for 10 minutes with the grill cover on. <br /><br />Place all of the vegetables in hot grilling basket (discard excess marinade) and grill at 400˚F for 10 to 12 minutes or until veggies are tender, tossing a few times to ensure even cooking and caramelizing. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStScdZnQ-TKxDxAR6hudMAQpTOpw1higmOyh_YNjfjUMlTwqYWBUCJ6_Kd0Td1dG1_EZk1Hu2-NUQHwjhJufnMkPI-nz_VoNvB5xgbtkrUJgqHrGYm6cN_Jwkj63bxlMIPHJHPzKuALI/s4032/99ABA85C-9F30-4CFE-8F9D-6C032B8FEFB1_1_201_a.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjStScdZnQ-TKxDxAR6hudMAQpTOpw1higmOyh_YNjfjUMlTwqYWBUCJ6_Kd0Td1dG1_EZk1Hu2-NUQHwjhJufnMkPI-nz_VoNvB5xgbtkrUJgqHrGYm6cN_Jwkj63bxlMIPHJHPzKuALI/w400-h300/99ABA85C-9F30-4CFE-8F9D-6C032B8FEFB1_1_201_a.jpeg" width="400" /></a>Transfer to a bowl and garnish with fresh parsley, chives, or even basil if desired.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAulbf3uNycZIyhR3CDnwCWM1DCH4DLrFnSAG89ilgzf1gUbRvvtFfZGO6EIyfqsxoYwM5fKgpEvtvu0pNXjdBVM-o8fV0gFAanQBcZnFtWVy8GkEjsz3JF6RU6c6PI88Pek4hbC8eHM/s2048/1E315291-43DB-465F-99B8-590877BD3492.heic" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAulbf3uNycZIyhR3CDnwCWM1DCH4DLrFnSAG89ilgzf1gUbRvvtFfZGO6EIyfqsxoYwM5fKgpEvtvu0pNXjdBVM-o8fV0gFAanQBcZnFtWVy8GkEjsz3JF6RU6c6PI88Pek4hbC8eHM/w480-h640/1E315291-43DB-465F-99B8-590877BD3492.heic" width="480" /></a></div><div><br /></div><div><b>TRI-COLORE ORZO</b></div><div>(Giada deLaurentis)<br /><br />1 lb orzo pasta<br /><br />3 TBSP extra-virgin olive oil, plus 1/4 cup<br /><br />2 cups fresh arugula (about 3 ounces)<br /><br />3/4 cup crumbled ricotta salata cheese (or feta cheese)<br /><br />1/2 cup dried cherries<br /><br />12 fresh basil leaves, torn<br /><br />1/4 cup toasted pine nuts<br /><br />3 TBSP lemon juice<br /><br />1 1/2 tsp salt<br /><br />1 tsp freshly ground black pepper<br /><br />Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. </div><div><br /></div><div>Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.</div><div><br />Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. </div><div><br /></div><div><b>LOADED LEMONADE</b><br />We'll provide beer and wine as well, but it's always nice to start with a big batch of specialty drinks. It'll be hot hot hot, so lemonade sounded perfect! I'm doubling the recipe for my dinner party of 8.</div><div><br />2 cups sugar (4 cups for my party)<br />5 cups water, divided (10 cups)<br />1 TBSP grated lemon zest (2 TBSP)<br />1 3/4 cups lemon juice (3 1/2 cups)<br />1 cup vodka (2 cups)<br />6 to 8 cups ice cubes<br />Lemon slices</div><div><br /></div>In a large saucepan, combine the sugar, water and lemon zest. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVFUApqGFc85elTnTS4FDIvILsmCPY4CQ4BCYhu6MkfNSP9_IVCoaG685svSt68QTwcYJ1SFj35KETLtOmwHYUkAvmmJGPz2qb6DCDbuiVnkaWy2KiJa0waOhqdSh5tDjswWOOIjPgWE/s4032/37AB0580-BF7E-4F98-84C6-0B8F8529D1F0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqVFUApqGFc85elTnTS4FDIvILsmCPY4CQ4BCYhu6MkfNSP9_IVCoaG685svSt68QTwcYJ1SFj35KETLtOmwHYUkAvmmJGPz2qb6DCDbuiVnkaWy2KiJa0waOhqdSh5tDjswWOOIjPgWE/w300-h400/37AB0580-BF7E-4F98-84C6-0B8F8529D1F0.jpeg" width="300" /></a></div><br />Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKkEsnqzwyf_PQEE2qM6SXWPSKuV7Txi3RCcjHBPZHmS9KoEhG5Jy1B4_W5NZPCLBxlJBZvmHvuutOT7lsY3UlADM1W6ahsnqYMD-BAUiWBwBlU_AgLhUvY3ftrObtETp7Z2f6UDBxV8/s4032/8CD452E4-66C9-4EAD-8204-7E2634DDC54C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKkEsnqzwyf_PQEE2qM6SXWPSKuV7Txi3RCcjHBPZHmS9KoEhG5Jy1B4_W5NZPCLBxlJBZvmHvuutOT7lsY3UlADM1W6ahsnqYMD-BAUiWBwBlU_AgLhUvY3ftrObtETp7Z2f6UDBxV8/w300-h400/8CD452E4-66C9-4EAD-8204-7E2634DDC54C.jpeg" width="300" /></a></div><br />Pour into a large pitcher; refrigerate until chilled.<br /><br />When ready to enjoy, stir in vodka. For each serving, place 3/4 to 1 cup ice in a glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired.<br /></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwd5mHvzHxG8lJhsqCL-r32YChdxyqFlaUXY7sQ7ezBhbeFoH5rwUZlVdyTvp-MpwDQiCCK39aZYrtuCU8DSY0wUnNZ1xD2YI9s0sN3VaevW7Z7Y8-sulqVybAZorXMq3sc2mkr8QYsI/s2048/1DBA439E-73EB-4804-9375-11F3A1960AD8.heic" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixwd5mHvzHxG8lJhsqCL-r32YChdxyqFlaUXY7sQ7ezBhbeFoH5rwUZlVdyTvp-MpwDQiCCK39aZYrtuCU8DSY0wUnNZ1xD2YI9s0sN3VaevW7Z7Y8-sulqVybAZorXMq3sc2mkr8QYsI/w640-h480/1DBA439E-73EB-4804-9375-11F3A1960AD8.heic" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOGMcpoGlFTqude0eKgWxlkfmsDKemiZ3vbeTnt0up1HABDg3iXOwbsNYoEm6zA84vRN6AsesDBfpsEU1UXb713ft2qn8lTSAB47-PjWUFdkjPGchi45jrHrNxX1fUi9TqetClxLLMRcw/s4032/2B879C90-ADDE-462E-9D16-214735131A61_1_201_a.jpeg" style="margin-left: 1em; 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text-align: center;"><br /></div>Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-54740469534412035212020-02-24T14:02:00.001-08:002020-02-25T08:48:54.165-08:00Wendy and Scott host: February 7, 2020Well, due to people's crazy schedules, the February 7th Supper Club was moved to February 22nd. Unfortunately my husband and I already had a commitment for that date, but the group forged on and from what I've heard, had a great time!<br />
<br />
<div style="text-align: center;">
<b>MENU:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>BLT DIP with crackers</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>PESTO PINWHEELS</b><br />
<b><br /></b>
<b>PEAR AND GREENS SALAD with MAPLE VINAIGRETTE</b><br />
<br />
<b>HERB ROASTED FINGERLING POTATOES</b><br />
<br />
<b>SAUTEED MUSHROOMS</b><br />
<b><br /></b>
<b>GRILLED STEAKS</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>CHOCOLATE POTS DE CREME</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b><br /></b></div>
<br />
<b>BLT DIP</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWmOXE0u5LlYyJOuzWhQSaFyZGsCqoXLYz7Ybma1IKzebOy_jmp0k-yHMdXT5cPYevLEPLWvKbOL57jLqUkA4PL84e2g_YW2cT1mUdUVr1IFXWBRvHP8JZPv2HXNU_gdXkg76cD3dX38/s1600/IMG_3030.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaWmOXE0u5LlYyJOuzWhQSaFyZGsCqoXLYz7Ybma1IKzebOy_jmp0k-yHMdXT5cPYevLEPLWvKbOL57jLqUkA4PL84e2g_YW2cT1mUdUVr1IFXWBRvHP8JZPv2HXNU_gdXkg76cD3dX38/s400/IMG_3030.jpeg" width="300" /></a><br />
2 cups arugula<br />
2 TBSP chopped shallot<br />
1 cup Greek yogurt<br />
1/2 cup mayonnaise<br />
1/2 cup sour cream<br />
1/4 tsp salt<br />
1/2 tsp freshly cracked pepper<br />
2 cups chopped tomato<br />
5 slices crispy bacon, crumbled<br />
3-5 grape tomatoes, quartered or sliced, for garnish<br />
<br />
Place the arugula and shallot in a food processor and pulse until chopped. Pour into a medium bowl and add yogurt, mayo, sour cream, salt and pepper. Mix and then stir in chopped tomatoes. Cover and chill until ready to serve. Just before serving add 1/2 of the chopped bacon and use the rest for garnish. If desired, top with additional grape tomatoes.<br />
<br />
<b>PESTO PINWHEELS</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpMJr5soiTVdhN_0MOeAdAvRbGAp19GZrVkGNEZFIbN_MVl6kl9FB0Yp5_MPQVPhiISBbZobR4-pPplqPdWJasa3kuVE1OTgyTu2hefa2jWg04uZm8sfS2Gzkp9gepQ_bvrGei6X07T4/s1600/IMG_3032.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpMJr5soiTVdhN_0MOeAdAvRbGAp19GZrVkGNEZFIbN_MVl6kl9FB0Yp5_MPQVPhiISBbZobR4-pPplqPdWJasa3kuVE1OTgyTu2hefa2jWg04uZm8sfS2Gzkp9gepQ_bvrGei6X07T4/s400/IMG_3032.jpeg" width="300" /></a><br />
2 sheets frozen puff pastry — thawed overnight in the refrigerator<br />
1/2 cup pesto, divided<br />
10 slices Prosciutto — divided <br />
1 1/2 cups freshly shredded Mozzarella cheese — divided<br />
4 TBSP grated Parmesan cheese — divided<br />
Chopped fresh basil — optional for serving<br />
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Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.<br />
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Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.<br />
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Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll—if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.<br />
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<b>PEAR AND GREENS SALAD with MAPLE VINAIGRETTE </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktP5YxSKYPUrkiytS_OBzcRQ04RV4m_3LNd2gEEKJ4gGuQ0s9Zoz6lOCqyXhm8bvgenS8JworFdw_Fy067pvtWJSGX3mNPU1-UBHjsnCY0Ha6nKOrsrbj5pCIg2Pfd9rRj8N8rH8-9EQ/s1600/IMG_6997.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktP5YxSKYPUrkiytS_OBzcRQ04RV4m_3LNd2gEEKJ4gGuQ0s9Zoz6lOCqyXhm8bvgenS8JworFdw_Fy067pvtWJSGX3mNPU1-UBHjsnCY0Ha6nKOrsrbj5pCIg2Pfd9rRj8N8rH8-9EQ/s400/IMG_6997.jpeg" width="400" /></a><br />
<b>Vinaigrette</b><br />
1/4 cup real maple syrup or maple-flavored syrup<br />
2 TBSP balsamic vinegar<br />
1/2 tsp Dijon mustard<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
1/4 cup canola or vegetable oil<br />
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<b>Salad</b><br />
1/3 cup pecan halves<br />
8 cups torn mixed salad greens<br />
3 medium pears, peeled, cut into wedges<br />
1/3 cup sweetened dried cranberries<br />
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In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.<br />
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Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.<br />
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Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.<br />
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<b>HERB ROASTED FINGERLING POTATOES</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6X7B0QiFgzds7jV0od4s1s_ixp_B4Q9X4Mmb6sZHtLJpPgqkiJPk6_qQPCRaE4h_lKQ7LOh49GWVuwsekm-mGYkP35dqbg1224geEmLDUlZ93ai1FC4NbvmhKhjaKf-mZrX71mUP-pJk/s1600/IMG_6996.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6X7B0QiFgzds7jV0od4s1s_ixp_B4Q9X4Mmb6sZHtLJpPgqkiJPk6_qQPCRaE4h_lKQ7LOh49GWVuwsekm-mGYkP35dqbg1224geEmLDUlZ93ai1FC4NbvmhKhjaKf-mZrX71mUP-pJk/s400/IMG_6996.jpeg" width="300" /></a><br />
2 pounds fingerling potatoes, halved lengthwise<br />
3 tablespoons extra-virgin olive oil <br />
3 teaspoons chopped garlic<br />
2 tablespoons chopped fresh rosemary<br />
2 tablespoons chopped fresh oregano<br />
¾ teaspoon kosher salt<br />
½ teaspoon black pepper<br />
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Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with cooking spray. Toss together all the ingredients. Spread in a single layer on the prepared baking sheet. Bake until tender, 25 to 30 minutes.<br />
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<b>SAUTEED MUSHROOMS</b><br />
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Small sliced baby bellas<br />
Garlic</div>
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Pepper</div>
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Sea salt<br />
Butter<br />
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Sauté in butter and add seasoning- garlic, coarse pepper and sea salt.</div>
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<b>GRILLED STEAKS</b><br />
Season one side of the filets with Montreal Seasoning<br />
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The important part is to buy good cuts SUCH AS: green wise tenderloins from Publix
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<b>CHOCOLATE POTS DE CREME</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0il29KNnurgYHsrv3XBFb_55WKi7x0IG8u1W4F9Yyu8ttTjHJwrV3J9O0ayvU3c3zFkQRq1ZNeLzdeKWlzA_EbI1Mk0fNxA45pEbtfPwXtjDxNCpcYtMVO2Oee4DmtzSvLHHh5wYqu3I/s1600/IMG_7003.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0il29KNnurgYHsrv3XBFb_55WKi7x0IG8u1W4F9Yyu8ttTjHJwrV3J9O0ayvU3c3zFkQRq1ZNeLzdeKWlzA_EbI1Mk0fNxA45pEbtfPwXtjDxNCpcYtMVO2Oee4DmtzSvLHHh5wYqu3I/s400/IMG_7003.jpeg" width="300" /></a><br />
10 ounces semi‐sweet or bitter sweet chocolate chips or chopped chocolate <br />
1 egg <br />
3 tablespoons sugar <br />
2 teaspoon vanilla <br />
Pinch of salt <br />
1 cup heavy cream <br />
Fresh berries, for garnish<br />
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Place 8-10 small serving dishes (about 1/4 cup each) on a sheet pan.<br />
Place chocolate chips, sugar, egg, and vanilla in a blender with the lid on. Starting on lowest speed, blend for 1 minute, then increase speed to medium for another minute. Turn off blender and set chocolate mixture aside.<br />
In a microwave-safe container, microwave the cream on high for 2 1/2 minutes, or until cream is vigorously boiling. It should be very hot so it will cook the egg when it's poured into the blender.<br />
Turn the blender on low speed and blend the chocolate mixture again for 15 seconds. Open lid slightly and slowly begin pouring in hot cream. Once all the cream has been added, turn the blender off and scrape down the sides with a rubber spatula.<br />
Place lid back on the blender and blend for an additional 2 minutes on high speed. Pour into prepared serving dishes and refrigerate for at least one hour. Garnish with fresh berries before serving, if desired.<br />
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Here is the evening in photos:<br />
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<b><span style="font-size: x-large;">SHARON AND DAVE'S IN APRIL!!!</span></b></div>
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-2309163047818321462019-12-19T04:49:00.002-08:002019-12-19T04:53:51.419-08:00DECEMBER SUPPER CLUB: NO ONE COOKS!Well, the restaurant does...<br />
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Had our annual Supper Club in December at Frankie's, and as usual, we had a ball!<br />
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<span style="font-size: x-large;"><b>MERRY CHRISTMAS TO ALL!!!</b></span></div>
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Wendy and Scott host in February!!!</div>
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-1432484887978101412019-08-12T05:06:00.001-07:002019-09-30T04:30:41.162-07:00SEPTEMBER 2019 SSC = CATE AND DOUG'S!!!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XOgBl4N0a-3dT0ezHMd9qmOIViNqBOvQdOlEJDymws8BUEa7vx2LWhE4M_LesrmDCskRxPWCsGhbr18CvTFPtd60lSuEqjZIs-sfXycgHgy96swhiCWQ612AzQ31-1Xr6TNCuaPAZpY/s1600/greekflag.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="275" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6XOgBl4N0a-3dT0ezHMd9qmOIViNqBOvQdOlEJDymws8BUEa7vx2LWhE4M_LesrmDCskRxPWCsGhbr18CvTFPtd60lSuEqjZIs-sfXycgHgy96swhiCWQ612AzQ31-1Xr6TNCuaPAZpY/s400/greekflag.png" width="400" /></a></div>
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It's my husband and my turn to host Supper Club at the end of September, and since we traveled to Greece earlier this summer (and are missing it!), we hosting a Greek themed dinner!<br />
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A pic from our trip to Greece this past May:<br />
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"It's all Greek to me"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj184jQfZy8pHh9W-cC5NmvPuqa-69SiFhiEbIHBP3Whv-Ghv6snxIGCMZWUMaBS83NOqo34eXHQrG-tpuQBU88yrjjA2hRBmA2YOz0wcppPIiHPuC2JLReyag582Rn4E6xwtYt3km00W8/s1600/1373913075614.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="725" data-original-width="966" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj184jQfZy8pHh9W-cC5NmvPuqa-69SiFhiEbIHBP3Whv-Ghv6snxIGCMZWUMaBS83NOqo34eXHQrG-tpuQBU88yrjjA2hRBmA2YOz0wcppPIiHPuC2JLReyag582Rn4E6xwtYt3km00W8/s400/1373913075614.jpeg" width="400" /></a></div>
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Think all things blue and white!<br />
<a class="heading-toc" href="https://www.blogger.com/null" id="main-course" style="background-image: linear-gradient(to right, rgb(0, 143, 185) 0px, rgb(0, 143, 185) 100%); background-position: 0px 97%; background-repeat: repeat no-repeat; background-size: 100% 1px; box-sizing: border-box; color: #008fb9; font-family: "Work Sans", Arial, sans-serif; font-size: 17px; text-align: center; transition: background-image 0.25s ease, color 0.25s ease;"></a><br />
We'll cover the drinks and the main course(s) of Souvlaki with tzatziki and Moussaka, and our friends will fill in the rest.<br />
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Here are some ideas of the menu we're going with:<br />
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<div style="text-align: center;">
<b>MENU:</b></div>
<div style="text-align: center;">
<b><br /></b>
<b>APPETIZER IDEAS:</b></div>
<div style="text-align: center;">
<b>MEZA PLATTER (Olives, Stuffed Grape Leaves, marinated Feta, Greek Eggplant Dip etc)</b></div>
<div style="text-align: center;">
<b>HOMEMADE HUMMUS WITH PITA BREAD WEDGES (Leslie)</b></div>
<div style="text-align: center;">
<b>SPANAKOPITA</b></div>
<div style="text-align: center;">
<b><br /></b>
<b>MAINS:</b><br />
<b>MOUSSAKA (Me)</b></div>
<div style="text-align: center;">
<b>CHICKEN SOUVLAKI with </b><b>TZATZIKI SAUCE AND PITA (Me)</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>TRI-COLORE ORZO SALAD (Denise)</b></div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b>DESSERT:</b><br />
<b>CHERRIES IN ALMOND SYRUP OVER YOGURT</b><br />
<b>OR</b></div>
<div style="text-align: center;">
<b>BAKLAVA (Sharon)</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>DRINK DU JOUR:</b></div>
<div style="text-align: center;">
<b>LEMONY OUZO SPRITZER (Me)</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>DRINK WITH DINNER:</b></div>
<div style="text-align: center;">
<b>GREEK ASSYRTIKO WINE (Me)</b></div>
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<br />
<b>MOUSSAKA</b><br />
<span style="font-size: x-small;">(Adapted from Bon Appetit)</span><br />
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<span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_4rWRHaiVy7HwopdfQGG6zulKvMqFVNjbxl8Qov5SkgaqU6gRysYgIlnh1zg3VLu1yfaXkQvWUkaZfbYuzhudDFUUA0YjUXIJXZHdt2zCfgT8LU1frfSVLqBJ383oITv9ksm4DiDyEY/s1600/FullSizeRender-9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_4rWRHaiVy7HwopdfQGG6zulKvMqFVNjbxl8Qov5SkgaqU6gRysYgIlnh1zg3VLu1yfaXkQvWUkaZfbYuzhudDFUUA0YjUXIJXZHdt2zCfgT8LU1frfSVLqBJ383oITv9ksm4DiDyEY/s640/FullSizeRender-9.jpeg" width="640" /></a></span><b>Eggplant and Lamb</b><br />
8 garlic cloves, minced, divided<br />
½ cup plus 2 TBSP extra-virgin olive oil<br />
2 TBSP chopped mint, divided<br />
2 TBSP chopped oregano, divided<br />
3 medium eggplants (about 3½ pounds total), sliced crosswise into ½-inch-thick rounds<br />
2½ tsp kosher salt, plus more<br />
½ tsp freshly ground black pepper, plus more<br />
2 lbs ground lamb<br />
2 medium onions, chopped<br />
1 3-inch cinnamon stick<br />
2 Fresno chiles, finely chopped<br />
1 TBSP paprika<br />
1 TBSP tomato paste<br />
¾ cup dry white wine<br />
1 28-oz can whole peeled tomatoes<br />
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<b>Béchamel and Assembly</b><br />
6 TBSP unsalted butter<br />
½ cup flour<br />
2½ cups whole milk, warmed<br />
¾ tsp kosher salt<br />
4 oz farmer cheese, crumbled (about 1 cup)<br />
2 oz Pecorino or Parmesan, finely grated (about 1¾ cups), divided<br />
3 large egg yolks, beaten to blend<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt4kEC0X1DPnMXk-myXX86EPek3NMJGyfdKKHLRyOBy3cObjMPrC2f0tnR2Ds1hsNOM7be9HPHLxzECadUN1cGqsbSJdCKAfH-mRVtfY2tZtjcSPtZ5OPoxT5jONt4bIH_hv9EoINxxw/s1600/IMG_4646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt4kEC0X1DPnMXk-myXX86EPek3NMJGyfdKKHLRyOBy3cObjMPrC2f0tnR2Ds1hsNOM7be9HPHLxzECadUN1cGqsbSJdCKAfH-mRVtfY2tZtjcSPtZ5OPoxT5jONt4bIH_hv9EoINxxw/s640/IMG_4646.JPG" width="640" /></a></div>
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<b>Eggplant and Lamb</b><br />
Place a rack in middle of oven; preheat to 475 degrees F. Whisk 4 minced garlic cloves, ½ cup oil, 1 TBSP mint, and 1 TBSP oregano in a small bowl.<br />
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Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Transfer eggplant to a rimmed baking sheet (it’s okay to pile the rounds on top of each other).<br />
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Roast until tender and browned, 35–45 minutes.<br />
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Reduce oven temperature to 400 degrees F.<br />
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Meanwhile, heat remaining 2 TBSP oil in a large wide pot over high. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 12–16 minutes.<br />
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Strain fat through a fine-mesh sieve into a clean small bowl, and transfer lamb to a medium bowl. Reserve 3 TBSP lamb fat; discard remaining fat.<br />
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<br />
Heat 2 TBSP lamb fat in same pot over medium-high (reserve remaining 1 TBSP lamb fat for assembling the moussaka). Add onion, cinnamon, 2½ tsp salt, and ½ tsp pepper and cook, stirring occasionally, until onion is tender and translucent, 8–10 minutes.<br />
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<br />
Add chiles and remaining 4 cloves of minced garlic and cook, scraping up any browned bits from the bottom of the pot, until onion is golden brown, about 5 minutes.<br />
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<br />
Add 1 TBSP each of paprika and tomato paste and cook until brick red in color, about 1 minute.<br />
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<br />
Add the 3/4 cup of wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3-5 minutes.<br />
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<br />
Crush tomatoes in a food processor and add to the pot. Add lamb and remaining 1 TBSP chopped mint and 1 TBSP chopped oregano.<br />
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<br />
Cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 5–7 minutes. Pluck out and discard cinnamon stick.<br />
<br />
<b>Béchamel and Assembly</b><br />
<br />
Heat butter in a medium saucepan over medium until foaming.<br />
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<br />
Add flour and cook, whisking constantly, until combined, about 1 minute.<br />
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<br />
Whisk in warm milk and bring sauce to a boil.<br />
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Cook béchamel, whisking often, until very thick (it should have the consistency of pudding), about 5 minutes; stir in salt.<br />
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Remove from heat and whisk in farmer cheese and half of the Pecorino.<br />
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<br />
Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and béchamel is golden yellow.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGdob-5NLdFGNZMZhdNWBEau9duhyz3pGH5THkwfk9w6w4u3lucQ7B2IjE1Hk8hW3jANq1v9wIleaHUasZTxw8ITZd53NCv6zfFDJUvsnZHgGUhfr0d0KevCTsO3QHrlAEbKslMB0Eh4/s1600/IMG_4669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjGdob-5NLdFGNZMZhdNWBEau9duhyz3pGH5THkwfk9w6w4u3lucQ7B2IjE1Hk8hW3jANq1v9wIleaHUasZTxw8ITZd53NCv6zfFDJUvsnZHgGUhfr0d0KevCTsO3QHrlAEbKslMB0Eh4/s640/IMG_4669.JPG" width="640" /></a><br />
Brush a 13x9" baking pan with remaining 1 Tbsp. lamb fat. Layer half of eggplant in pan, covering the bottom entirely.<br />
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<br />
Spread half of lamb mixture over eggplant in an even layer.<br />
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<br />
Repeat with remaining eggplant and lamb to make another layer of each. Top with béchamel and smooth surface; sprinkle with remaining Pecorino.<br />
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<br />
Bake moussaka until bubbling vigorously, and béchamel is browned in spots, 30–45 minutes. Let cool 30 minutes before serving.<br />
<br />
Do Ahead: Moussaka can be baked 1 day ahead. Let cool, then cover and chill, or freeze up to 3 months. Thaw before reheating in a 250° oven until warmed through, about 1 hour.<br />
<br />
<b>CHICKEN SOUVLAKI</b><br />
<span style="font-size: x-small;">(Adapted from themediterraneandish.com)</span><br />
<span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuGpwpusuh5F5a7FVTMH6rpqQJCPvB5j7dWwtbLd_hSbOFO7ECro52tBcbaJ8Bsii_WkNNZcIi4cYEWSxms_Dw_JmUYyv_5-FpCcHVBc9WezJ3diEhbRK8XSzkzjljBZ9AGL6X7YWrDs/s1600/FullSizeRender-6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLuGpwpusuh5F5a7FVTMH6rpqQJCPvB5j7dWwtbLd_hSbOFO7ECro52tBcbaJ8Bsii_WkNNZcIi4cYEWSxms_Dw_JmUYyv_5-FpCcHVBc9WezJ3diEhbRK8XSzkzjljBZ9AGL6X7YWrDs/s640/FullSizeRender-6.jpeg" width="640" /></a></span></div>
<div>
<b>For Souvlaki Marinade</b><br />
10 garlic cloves, peeled<br />
2 TBSP dried oregano<br />
1 tsp dried rosemary<br />
1 tsp sweet paprika<br />
1 tsp each Kosher salt and black pepper<br />
1/4 cup Greek extra virgin olive oil<br />
1/4 cup dry white wine<br />
Juice of 1 lemon<br />
2 bay leaves<br />
<br />
<b>For Chicken</b><br />
<br />
2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces<br />
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<br />
<b>Pita Fixings:</b><br />
Greek pita bread<br />
Tzatziki Sauce<br />
Sliced tomato, cucumber, onions, and Kalamata olives</div>
<br />
<b>TZATZIKI SAUCE</b><br />
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<b><br /></b>
3/4 English cucumber, partially peeled (striped) and sliced<br />
1 tsp kosher salt, divided<br />
4 to 5 garlic cloves, peeled, finely grated or minced (you can use less if you prefer)<br />
1 tsp white vinegar<br />
1 TBSP Greek Extra Virgin Olive Oil<br />
2 cups Greek yogurt (fat free Greek yogurt, 2% or whole milk)<br />
1/4 tsp ground white pepper<br />
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<br />
Warm pita bread for serving<br />
Sliced vegetables for serving<br />
<br />
<b>FOR CHICKEN:</b><br />
<br />
<b>Prepare the marinade.</b><br />
In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet).<br />
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<br />
Pulse until well combined. Place chicken in a large bowl and then add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade.<br />
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<br />
Cover tightly, and refrigerate for 2 hours or overnight.<br />
<div>
<br /></div>
<div>
Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so (or use metal ones). Prepare Tzatziki sauce (see below).<br />
When ready, thread marinated chicken pieces through the skewers.<br />
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Prepare outdoor grill. Brush grates with a little oil and heat over medium-high heat. Place chicken skewers on grill until well browned and internal temperature registers 155° on instant read thermometer. Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). While grilling, brush lightly with the marinade (then discard any left marinade).<br />
<br />
Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.<br />
Assemble grilled chicken souvlaki pitas. First, spread Tzatziki sauce on pita, add chicken pieces (take them off skewers first, of course) then add veggies and olives.</div>
<div>
<br /></div>
<div>
<b>TZATZIKI</b><br />
<div>
<b>Prep the cucumber:</b></div>
<div>
In a food processor, grate the cucumbers.<br />
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<br />
Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain.<br />
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<br />
Spoon the grated cucumber into a cheese cloth or a double thickness paper towel and squeeze dry. Set aside briefly.</div>
<div>
<br />
In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.</div>
<div>
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<br />
Add the grated cucumber to the large bowl with the garlic mixture.<br />
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<br />
Stir in the yogurt and white pepper.<br />
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<br />
Combine thoroughly.<br />
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<br />
Cover tightly and refrigerate for a couple of hours or overnight. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil.</div>
<div>
<br />
<b>TRI-COLORE ORZO SALAD</b></div>
<div>
<div>
<span style="font-size: x-small;">(Adapted from Giada De Laurentiis)</span><br />
<span style="font-size: x-small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQ45hxynFv7-CDIapzXIgecK0ZbMpYc0IEcBwU3rUiKhK19_zEodLpMc3jxeL3NXIlE4frUKa92n6Rq3vrKIu-lx5nmvg5mO-bhyYheisrdsEM8XgEQfH52NcOsb_G-fsDzx79Bj98HY/s1600/FullSizeRender-5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIQ45hxynFv7-CDIapzXIgecK0ZbMpYc0IEcBwU3rUiKhK19_zEodLpMc3jxeL3NXIlE4frUKa92n6Rq3vrKIu-lx5nmvg5mO-bhyYheisrdsEM8XgEQfH52NcOsb_G-fsDzx79Bj98HY/s640/FullSizeRender-5.jpeg" width="640" /></a></span>
1 lb orzo pasta<br />
3 TBSP extra-virgin olive oil, plus 1/4 cup<br />
2 cups fresh arugula (about 3 ounces)<br />
3/4 cup crumbled ricotta salata cheese (or feta cheese)<br />
1/2 cup dried cherries<br />
12 fresh basil leaves, torn<br />
1/4 cup toasted pine nuts<br />
3 TBSP lemon juice<br />
1 1/2 tsp salt<br />
1 tsp freshly ground black pepper<br />
<br />
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.<br />
<br />
Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.<br />
<br />
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine.<br />
<br />
<b>LEMONY OUZO SPRITZER</b><br />
<span style="font-size: x-small;">(Adapted from Michael Simon)</span><br />
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<br />
2 oz ouzo (24 oz/3 cups for a pitcher)<br />
4 fresh mint leaves (48 for a crowd)<br />
Juice of 1 lemon, ~ 2 TBSP (12 lemons or 1 1/2 cups of juice)<br />
Club Soda<br />
Orange slices, for garnish<br />
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<br />
Place the ouzo, mint and lemon juice in a cocktail shaker with ice and shake vigorously OR add the ingredients to a pitcher and chill until ready to serve.<br />
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<br />
Strain over ice and top with some club soda. Garnish with an orange slice and serve.<br />
<b><br />CHERRIES IN ALMOND SYRUP OVER GREEK YOGURT </b></div>
<div>
<span style="font-size: x-small;">(Bon Appetit)</span><br />
<img alt="28 Healthy Yogurt Topping and Combination Ideas" class="responsive-image__image" height="289" src="https://assets.bonappetit.com/photos/596a8ba05df40d1371270630/master/w_2560%2Cc_limit/cherry-compote-with-honey-yogurt.jpg" width="400" /><br />
Our final night in Santorini we went on a 5 hour private sunset boat cruise around the island. We were served incredible food, and as we were coming back into port, watching the sun set, they served us this dish. It was a simple Greek yogurt but the yogurt was topped with sweetened cherries and then a drizzle of Greek honey. It was divine!<br />
<br />
<div style="text-align: center;">
<span style="color: blue; font-size: large;">Photo from a Santorini sunset this past May:</span></div>
<div>
<span style="color: blue; font-size: large;"><br /></span></div>
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<br />
4 cups pitted fresh red or black cherries (about 1 1/2 pounds)<br />
1/4 cup almond syrup (such as Monin or Torani)<br />
1/4 cup sugar<br />
2 TBSP fresh lemon juice<br />
7 cups plain Greek yogurt, stirred to loosen<br />
1 cup whole raw almonds, coarsely chopped</div>
<div>
<br /></div>
<div>
Bring cherries, almond syrup, sugar, lemon juice, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Simmer, stirring occasionally, until liquid is slightly syrupy but cherries still hold their shape, about 5 minutes. Transfer mixture to a bowl and let cool completely. Chill until cold. </div>
<div>
<br /></div>
<div>
DO AHEAD: Can be made 1 week ahead. Cover and keep chilled. <br />
<br />
Divide yogurt among bowls. Spoon cherries with juices over. Garnish with chopped almonds.<br />
<br />
OR<br />
<br />
<b>BAKLAVA</b><br />
<div>
<br /></div>
<br />
<br />
<div style="text-align: center;">
<b><span style="color: blue; font-size: x-large;">YA MAS!</span></b><br />
<b><span style="color: blue; font-size: x-large;"><br /></span></b>
Mykonos:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPznmdZu8MsP5IHSnjI4Y6yFuM8QTgn41Wjr1eW96ps453YA1bwSZstrYYaMmg-uSCdMDgl7IGMmzJhfTMrJQS5FZRIoErl6Y8s8dTK6mK9yntZIHYqemkZ7MxtAnbKHiRu_g8E1vYlo/s1600/IMG_4747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPznmdZu8MsP5IHSnjI4Y6yFuM8QTgn41Wjr1eW96ps453YA1bwSZstrYYaMmg-uSCdMDgl7IGMmzJhfTMrJQS5FZRIoErl6Y8s8dTK6mK9yntZIHYqemkZ7MxtAnbKHiRu_g8E1vYlo/s640/IMG_4747.JPG" width="640" /></a><br />
<b><span style="color: blue; font-size: x-large;">A FEW PICS FROM OUR DINNER:</span></b><br />
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AND ... best dressed award goes to THESE FOUR!!!<br />
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IT WAS SUCH A FUN EVENING WITH OUR GREAT FRIENDS! Missing Scott and Wendy....<br />
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<span style="caret-color: rgb(0, 0, 255);">Our next get-together we'll be dining OUT on December 4th! The majority wants to return to Frankie's Steakhouse, so that's where we'll be!</span></div>
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<span style="caret-color: rgb(0, 0, 255);">THEN we're at Scott and Wendy's in February:</span></div>
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<b class=""><span class="" style="font-size: large;">DECEMBER 4, 2019 - FRANKIE'S</span></b></div>
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<b class=""><span class="" style="font-size: large;">NEXT In Home SSC:</span></b><br />
<b class=""><span class="" style="font-size: large;">FEBRUARY 7, 2020 - Scott and Wendy's!</span></b></div>
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-63711247270077943852019-07-20T03:43:00.000-07:002019-08-15T11:53:18.837-07:00AUGUST 2, 2019 = SSC AT LESLIE AND MARK'S!<div class="separator" style="clear: both; text-align: left;">
We are finally getting together as an entire group for our next Supper Club!</div>
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We're meeting at our friends' Leslie and Mark's home for a cookout! Looking forward to another fun evening with our group...</div>
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<b>MENU:</b></div>
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<b>APPETIZER:</b></div>
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<b>BOURSIN PROSCIUTTO PHYLLO CUPS</b></div>
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<b><br /></b></div>
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<b>BBQ RIBS</b></div>
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<b>BBQ BRISKET</b></div>
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<b><br /></b></div>
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<b>COLE SLAW</b></div>
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<b>CORN PUDDING</b></div>
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<b>CHEESY MUFFINS</b></div>
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<b><br /></b></div>
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<b>DESSERT:</b></div>
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<b>BANANA PUDDING</b></div>
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<b>BOURSIN PROSCIUTTO PHYLLO CUPS</b><br />
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<span style="font-size: x-small;">(Adapted from The Cookie Rookie)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2m0uWLowVkd9hUq3w-eP8XkpvBCo85rheKcnhFXPJ5ggFy8aOoYar6ReOcTtr8dxAD8W_3x8_38seYrhQ1rhQfEtHyrg5Vdhw8yizojzp8PToF7lILIqFNobCPBuwmy1SirzSaJ_aQog/s1600/IMG_3659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2m0uWLowVkd9hUq3w-eP8XkpvBCo85rheKcnhFXPJ5ggFy8aOoYar6ReOcTtr8dxAD8W_3x8_38seYrhQ1rhQfEtHyrg5Vdhw8yizojzp8PToF7lILIqFNobCPBuwmy1SirzSaJ_aQog/s640/IMG_3659.JPG" width="640" /></a></div>
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This recipe is perfect for summer - it's not a hot appetizer, and I love that you can just pick it up and go! These hand held treats are great appetizers for a crowd. I'll double the recipe for my group of 10.</div>
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1 pkg pre-made, frozen mini phyllo cups<br />
1 5.2 oz pkg Garlic & Herb Boursin cheese<br />
6 slices prosciutto, diced<br />
1/2 cup sliced green onion (plus more for garnish, if desired)</div>
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Take the phyllo cups out of the freezer and set aside.</div>
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In a medium frying pan, fry the prosciutto until crispy. Take off of the heat and drain.</div>
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In a medium bowl, mix together the crispy prosciutto, green onion, and boursin.</div>
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Scoop a spoonful of the mixture into each phyllo cup, and garnish with more green onion.</div>
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Refrigerate until serving.<br />
<br />
<b>MARK'S BEEF BRISKET AND RIBS (before and after)</b><br />
<b><br /></b>
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<b><br /></b>
<b>CORN CASSEROLE</b><br />
<span style="font-size: x-small;">(Adapted from Holly Nilson)</span><br />
<br />
1/2 cup butter, melted<br />
2 eggs, lightly beaten<br />
1 package Jiffy Corn Muffin Mix<br />
2 cups corn canned or frozen, drained<br />
1 can creamed corn<br />
1 cup sour cream<br />
<br />
Optional Add-Ons:<br />
2 tablespoons minced onion or minced jalapeno peppers<br />
1 cup sharp cheddar cheese optional<br />
Crumbled Bacon</div>
<br />
Preheat oven to 350 degrees F. Grease a 2 qt casserole dish and set aside.<br />
Combine all ingredients and spread into the casserole dish.<br />
<br />
Bake 45-55 minutes or until browned.<br />
<div>
<br />
<b>BANANA PUDDING IN MASON JARS</b><br />
<b><br /></b>
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<b>WATERMELON MARGARITA BAR:</b></div>
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<div style="text-align: center;">
<b>A FEW PICS FROM OUR FABULOUS EVENING!</b></div>
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Our next get-together will be at Cate and Doug's in September!</div>
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-87438949607589781292019-06-24T07:13:00.000-07:002019-06-26T03:19:30.071-07:00ROAD TRIP!We decided to go on a road trip for June's Supper Club.<br />
<br />
The group went to <b><a href="https://frogtown.com/?view=wrapper&Itemid=122&option=com_wrapper">Frogtown Cellars</a></b> for lunch and a wine tasting.<br />
<br />
My husband and I were out of town unfortunately, but from the video they sent me privately - trust me, they had a good time....<br />
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A few pics:<br />
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Here's a sample of their menu:<br />
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THE ITALIAN BISTRO LUNCH MENU<br />
The Italian Bistro is open Thursday, Friday, Saturday, and Sunday, featuring Panini Sandwiches complete with Salad and House Potato Chips. Pizza available Friday through Sunday. Cheese Plates are always available. Dine on our covered deck weather permitting or inside the tasting room.<br />
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NIBBLES<br />
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CHEESE PLATTER<br />
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Selection of Domestic & International Cheese, Nuts, Lavash<br />
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CHARCUTERIE PLATTER<br />
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House Smoked Meats, Italian Prosciutto, Salume, Olives, Lavash<br />
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PIZZA<br />
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TOSCANO<br />
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Italian Sausage, Bacon, Mozzarella, Tomato Butter<br />
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BACKYARD DUTCHMAN<br />
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Smoked Chicken, Smoked Gouda, Pimentos, Touch of BBQ Sauce<br />
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PANINI<br />
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AMERICANO<br />
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House Smoked Turkey, Tomato, Muenster Cheese & Cranberry Mayo. Complete with Salad & House Potato Chips<br />
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SWEET GEORGIA<br />
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House Smoked Ham, Crispy Bacon, Tomato, Cheddar Cheese, BBQ Honey Mustard. Complete with Salad & House Potato Chips<br />
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CAPRESE<br />
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Oven Roasted Herb Tomato, Basil Pesto, Olive Oil, Fresh Mozzarella, Basil. Complete with Salad & House Potato Chips<br />
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REUBEN<br />
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House cured Corned Beef, Sauerkraut, Swiss Cheese, 1000 Island Dressing. Complete with Salad & House Potato Chips<br />
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KING GEORGE<br />
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Slow Cooked Roast Beef, tomato, Creamy Havarti, Horseradish Mayo. Complete with Salad & House Potato Chips<br />
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BUFFALO CHICKEN<br />
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House Smoked Chicken, Roasted Red Peppers, Pepper Jack Cheese, Siracha May. Complete with Salad & House Potato Chips<br />
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PIADINI<br />
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PIADINI ALA PEARA<br />
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Fresh Pears, Mozzarella, Bleu Cheese, Spring Greens, Candied Walnuts in French Vinaigrette<br />
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PIADINA MARGHERITA<br />
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Oven Herb Roasted Tomato, Mozzarella Cheese, Basil Pesto, Frogtown Caesar Salad<br />
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SALADS<br />
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FROGTOWN CAESAR SALAD<br />
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Smoked Chicken, Croutons, Parmesan, Choice of Caesar or Ranch Dressing<br />
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DUCK PASTRAMI SALAD<br />
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House Cured Duck Pastrami, Crumbled Bleu Cheese, Candied Walnuts, Dried Cranberries, Spring Greens & Cranberry Vinaigrette<br />
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<b><span style="font-size: x-large;"><br /></span></b></div>
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<b><span style="font-size: x-large;">We meet next in August at Mark and Leslie's!</span></b></div>
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<b><span style="font-size: x-large;">HAPPY SUMMER EVERYONE!!!</span></b></div>
Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com1tag:blogger.com,1999:blog-3639934863056516245.post-73643872728086717952019-03-04T03:10:00.000-08:002019-04-06T06:53:31.579-07:00DENISE & GREG HOST SUPPER CLUB! APRIL 2019So looking forward to our next Supper Club get-together~<br />
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We're meeting at Denise and Greg's home - - - AND IT WILL FINALLY BE SPRINGTIME!<br />
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Can't wait to enjoy some good food with some great company...<br />
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<b>MENU:</b><b> </b></div>
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<b><br /></b>
<b>GREEK LAYERED DIP with Chips</b></div>
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<b>PORK TENDERLOIN</b></div>
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<b>ROASTED SMASHED POTATOES</b></div>
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<b>GREEN BEANS with grape tomatoes</b></div>
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<b>MIXED GREEN SALAD with Balsamic Vinegar Dressing</b></div>
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<b>SPECIALTY DRINK - Deep Eddy's, Grapefruit and Orange Patron</b></div>
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<b>DESSERT - Guinness Cake</b></div>
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<b>GREEK LAYERED DIP</b></div>
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<div style="text-align: left;">
This dip is a healthy Greek version of the old Mexican 7 layer dip. But, it does not short-change in flavor. In fact, I think it's better than the Mexi one. I made it for a party once, and I loved it so much I immediately made another one just for ME! It's THAT good!</div>
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Hope my Supper Club friends agree!</div>
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1 8 oz pkg cream cheese, softened (I always use low fat)</div>
<div style="text-align: left;">
1 TBSP lemon juice</div>
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1 tsp dried Italian seasoning</div>
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3 cloves garlic, minced</div>
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1-1/2 cups hummus</div>
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1 cup chopped cucumber (I use hothouse or English)</div>
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1 cup chopped tomato</div>
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1/2 cup chopped pitted Kalamata olives</div>
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1/2 cup crumbled feta cheese (I use fresh Greek feta - it's SO much better than the pre-crumbled!)</div>
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1/3 cup sliced green onions</div>
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Pita chips and/or multigrain tortilla chips<br />
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In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.<br />
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Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish.</div>
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Evenly spread hummus on cream cheese layer.</div>
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Top with cucumber, tomato, olives, feta cheese, and green onions.<br />
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Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.<br />
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A few shots from our fabulous evening:</div>
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Dave and his "date" for the evening? Is that "Wind"???<br />
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<br />
And...a new toy for the group:<br />
<br />
A wine aerator that also is a tap!</div>
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<br />
<span style="font-size: x-large;"><b>We meet next in June - and ... it's going to be a</b></span><br />
<span style="font-size: x-large;"><b><br /></b></span>
<span style="font-size: x-large;"><b>ROAD TRIP!!!</b></span><br />
<span style="font-size: x-large;"><b><br /></b></span>
<span style="font-size: x-large;"><b>More info to follow....</b></span></div>
Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-87715276230484038512019-01-16T06:14:00.000-08:002019-02-03T12:12:35.130-08:00FEBRUARY 1, 2019: SHARON AND DAVE'S!<div style="text-align: center;">
<b><span style="font-size: x-large;">Sharon and Dave's!!!</span></b><br />
<b><span style="font-size: x-large;"><br /></span></b>
<br />
<div style="text-align: left;">
It's February and that means it's - - - CHILI time at Sharon and Dave's! <br />
<br />
They're asking us to fill in the menu with the following:</div>
<div style="text-align: left;">
<br />
<br />
<div style="text-align: center;">
<b>CHIPS AND SALSA</b></div>
<div style="text-align: center;">
<b><br /></b></div>
</div>
<div style="text-align: center;">
<b>DAVE'S (Award winning) CHILI</b><br />
<b><br /></b></div>
<div style="text-align: center;">
<b>CALIFORNIA SALAD</b></div>
<div style="text-align: center;">
<b>MEXICAN CORNBREAD</b><br />
<b><br /></b></div>
<div style="text-align: center;">
<b>ASSORTED DESSERTS</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
Should be another fun evening with good food and friends!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>DAVE'S AWARD WINNING CHILI</b><br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_l3pkW6-9rG1nYUdrA8PDqStYutbH8G9PCdnUajRjVMne_cpkOTMhpi2_Ap7ev6Xxk4KJ-LyojNaXjVdtwQEMNFE77z8H8EBF4VF35WJ-EHb7dafEYZMISLtenx5ZZ65uIuZVBXFwhQ/s1600/IMG_0477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_l3pkW6-9rG1nYUdrA8PDqStYutbH8G9PCdnUajRjVMne_cpkOTMhpi2_Ap7ev6Xxk4KJ-LyojNaXjVdtwQEMNFE77z8H8EBF4VF35WJ-EHb7dafEYZMISLtenx5ZZ65uIuZVBXFwhQ/s640/IMG_0477.JPG" width="640" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Dave's chili is top secret. He shared it with us, but that's as far as it goes. But...it is good!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Add Frito's into a bowl. Pour Chili over Frito's top with sour cream and cheese.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
The trick to good chili is no grease and thick. </div>
<div style="text-align: left;">
<br /></div>
<b><br /></b>
<br />
<div style="text-align: left;">
<b><b>CALIFORNIA SALAD</b></b></div>
<span style="font-size: x-small;">(Adapted from Seaside: Pastels & Pickets cookbook)</span><br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
SALAD:</div>
<div style="text-align: left;">
6 cups mixed greens (I used romaine, spring mix and watercress)</div>
<div style="text-align: left;">
2 cups cooked chicken shredded or cubed (I used 1 lemon rosemary rotisserie chicken)</div>
<div style="text-align: left;">
6 slices bacon, cooked and crumbled</div>
<div style="text-align: left;">
1/2 pint grape tomatoes, halved</div>
<div style="text-align: left;">
1 red pepper, julienned</div>
<div style="text-align: left;">
2 TBSP chopped chives</div>
<div style="text-align: left;">
3 oz blue cheese, crumbled</div>
<div style="text-align: left;">
1 - 16 oz can hearts of palm, sliced</div>
<div style="text-align: left;">
2 avocados, chopped</div>
<div style="text-align: left;">
2 TBSP fresh lemon juice</div>
<div style="text-align: left;">
1 cup toasted croutons, optional</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUErjnWzly0BlBT_Ws0SkIzsHdAxGJEL07bKq0OJC3a9l99zNfHQu39XMUCEfu_wLJUMmKUsKY7CHFycoIBVM16lzB_Vpbhy3YC310oG6j0P9MEHgKWsed85Eax4jUQ_Wk1asL2TWjjeY/s1600/IMG_0468.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUErjnWzly0BlBT_Ws0SkIzsHdAxGJEL07bKq0OJC3a9l99zNfHQu39XMUCEfu_wLJUMmKUsKY7CHFycoIBVM16lzB_Vpbhy3YC310oG6j0P9MEHgKWsed85Eax4jUQ_Wk1asL2TWjjeY/s400/IMG_0468.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">catebogue</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
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<div style="text-align: left;">
<b>DRESSING</b>:</div>
<div style="text-align: left;">
1/2 vegetable or canola oil</div>
<div style="text-align: left;">
1/4 tarragon vinegar</div>
<div style="text-align: left;">
2 TBSP lemon juice</div>
<div style="text-align: left;">
1/2 tsp Worcestershire sauce</div>
<div style="text-align: left;">
1/2 tsp sugar</div>
<div style="text-align: left;">
1/2 teaspoon paprika</div>
<div style="text-align: left;">
1/2 tsp dry mustard</div>
<div style="text-align: left;">
1 tsp salt</div>
<div style="text-align: left;">
1/4 tsp pepper</div>
<div style="text-align: left;">
1 clove garlic, halved and skewered with toothpicks</div>
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Combine lettuce, chicken, bacon, tomatoes, red pepper, chives, bleu cheese and hearts of palm. Sprinkle avocado with lemon juice. Add to salad. </div>
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Combine oil, vinegar, lemon juice, Worcestershire sauce, sugar, paprika, dry mustard, salt and pepper in bowl; mix well.</div>
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Add dressing to salad. Remove garlic with toothpicks. Toss gently to coat well, and sprinkle with croutons, if using. </div>
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<div style="text-align: left;">
<b>MEXICAN CORNBREAD</b></div>
<div style="text-align: left;">
<span style="font-size: x-small;">(Adapted from Thecrumbykitchen)</span></div>
<div style="text-align: left;">
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<div style="text-align: left;">
These cornbread muffins were so good! The heat from the fresh jalapeño slices is offset by the surprise bonus of cream cheese in the MIDDLE of each muffin! <br />
<br />
1 cup cornmeal</div>
<div style="text-align: left;">
1/3 cup sugar</div>
<div style="text-align: left;">
1/2 cup unsalted butter melted</div>
<div style="text-align: left;">
2 large eggs</div>
<div style="text-align: left;">
3/4 cup all-purpose flour</div>
<div style="text-align: left;">
2 1/2 tsp baking powder</div>
<div style="text-align: left;">
1/2 teaspoon salt</div>
<div style="text-align: left;">
15 oz can creamed corn </div>
<div style="text-align: left;">
1 cup sour cream</div>
<div style="text-align: left;">
1 cup cheddar cheese shredded</div>
<div style="text-align: left;">
1 jalapeno pepper seeded and diced, plus slices for garnish</div>
<div style="text-align: left;">
4 oz cream cheese<br />
<br />
Preheat oven to 400 degrees F. Grease a standard muffin tin and set aside.<br />
In a large bowl, combine cornmeal, sugar, and butter. Stir until a thick paste forms. Add eggs and mix until evenly combined.<br />
Add flour, baking powder, and salt; stir until thickened and combined.<br />
Mix in creamed corn and sour cream, stirring until just combined. Fold in cheddar and diced jalapeno.<br />
Fill each muffin tin ¾ full; add 1 TBSP of cream cheese to the center of each, and cover with muffin batter. Top each with a whole jalapeno slice.<br />
Bake 16-19 minutes, or until a toothpick inserted comes out clean.<br />
Serve as a side with a savory dinner, or enjoy with a drizzle of honey.<br />
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<b>A few pics from the very fun evening with our great friends (FOOD and PICTIONARY!!!):</b><br />
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Chicken Enchilada Soup<br />
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<b><span style="font-size: x-large;">DENISE AND GREG'S </span></b></div>
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-24127550389993147842018-10-18T13:05:00.000-07:002018-12-22T03:13:08.695-08:00SUPPER CLUB IN DECEMBER!<div style="text-align: center;">
<img alt="Image result for images december" class="irc_mi" src="http://st-paulsprimaryschool.co.uk/wp-content/uploads/2014/02/December2.jpg" height="267" style="margin-top: 103px;" width="400" /></div>
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December 2018 we've decided to go "out" to dinner instead of having to cook. And we're mixing it up this month and planning an evening at <a href="https://topgolf.com/us/alpharetta/">Topgolf</a>!</div>
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<b><span style="font-size: large;">PICS FROM OUR TOPGOLF EVENING:</span></b></div>
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<div style="text-align: center;">
<b><span style="font-size: large;">And another couple of pics from Sheila's birthday get together at Maple Street Biscuit and </span></b></div>
<div style="text-align: center;">
<b><span style="font-size: large;">Cate's birthday luncheon at Aqua Terra:</span></b></div>
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<div style="text-align: center;">
<span style="font-size: x-large;"><b>We meet next in February at </b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Sharon and Dave's!</b></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b><br /></b></span></div>
<div style="text-align: center;">
<img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsR-l_1CTtFkJiSzXZBTQl-IAreLrf2Ig6Yuex02tgkiFtQ7bUTJOQlh_OEQKmHaQ5T-QMatMwUiewsXLRP2EEn3uOzYUHr7PC8JV8hN4uTt793G9PeCMpGUE-_PSzlcYDCEW-2YjNGVM/s640/IMG_7375.jpg" width="328" /></div>
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<div style="text-align: center;">
<b><span style="font-size: x-large;">MERRY CHRISTMAS ALL! </span></b><span style="font-size: x-large;">🎄</span></div>
<div style="text-align: center;">
<br /></div>
Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-26990466221695469872018-09-17T02:24:00.002-07:002018-10-17T02:53:26.569-07:00OCTOBER 5, 2018: WENDY AND SCOTT HOST SSC<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8COOwTwuPHqQKp5jxZtRieBIAbnHc-Vj1GYD77ZCsa_okavPS2QDJwA79xh_ffJB4gdteTfgiaqUUN_NJ9CN_6AwVLskJt-u5TOfef7drYde8ccpkYkaF7VEL7pNp9Xt7KJG-9CQPf-w/s1600/IMG_2368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8COOwTwuPHqQKp5jxZtRieBIAbnHc-Vj1GYD77ZCsa_okavPS2QDJwA79xh_ffJB4gdteTfgiaqUUN_NJ9CN_6AwVLskJt-u5TOfef7drYde8ccpkYkaF7VEL7pNp9Xt7KJG-9CQPf-w/s400/IMG_2368.JPG" width="400" /></a></div>
<br />
It's October, and that means Scott and Wendy are hosting next!<br />
<br />
<br />
<div style="text-align: center;">
<b>MENU:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<b>
</b>
<br />
<div style="text-align: center;">
<b>APPETIZERS:</b><br />
<b>ARTICHOKE PARMESAN BITES</b><br />
<b>SKEWERS (melon, prosciutto, mozzarella)</b></div>
<b>
</b>
<br />
<div style="text-align: center;">
<b><br /></b></div>
<b>
</b>
<br />
<div style="text-align: center;">
<b><b>Pear & Pecan salad</b></b></div>
<b>
</b>
<br />
<div style="text-align: center;">
<b><br /></b></div>
<b>
</b>
<br />
<div style="text-align: center;">
<b><b>Beef Filets </b></b><br />
<b><b><br /></b>
<b>Stuffed potatoes</b></b></div>
<b>
</b>
<br />
<div style="text-align: center;">
<b><br /></b></div>
<b>
</b>
<br />
<div style="text-align: center;">
<b><b>assorted breads and spread</b></b><br />
<b><b><br /></b>
<b>DRINKS</b></b></div>
<b></b><br />
<div style="text-align: center;">
<b><b>Michael David's Petite Petit Syrah with appetizers</b></b></div>
<b>
</b>
<div style="text-align: center;">
<b><br /></b></div>
<div>
<div style="text-align: center;">
<b> 2 red blends from Frogtown: Coax and Convergence</b></div>
<b></b><br />
<div style="text-align: center;">
<b><br /></b></div>
<b>
</b>
<br />
<div style="text-align: center;">
<b><b>assorted beers </b></b></div>
<b>
<br />
</b><br />
<div style="text-align: center;">
<b>DESSERT</b></div>
<b>
</b>
<br />
<div style="text-align: center;">
<b>Fresh Market Carrot Cake</b></div>
<div style="text-align: center;">
<div style="text-align: left;">
<br />
<br />
<div style="text-align: left;">
<b>ARTICHOKE PARMESAN BITES</b></div>
<div style="text-align: left;">
<span style="font-size: x-small;">(Adapted from Plain Chicken)</span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiop9UIrY8O3dwH6ej0PTg3-mDRqT1J_mJX2FzuwKEeLTwIhvOQLLML-RHp7nNJnfIX4XC3RE8F-crwsEsbNOG1CHoq7ej5FPuetKOQqeKzxxoNU5Q9V-OidXf6Q8RmFeTgRrJEfaKd-eM/s1600/artichoke+bites+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="512" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiop9UIrY8O3dwH6ej0PTg3-mDRqT1J_mJX2FzuwKEeLTwIhvOQLLML-RHp7nNJnfIX4XC3RE8F-crwsEsbNOG1CHoq7ej5FPuetKOQqeKzxxoNU5Q9V-OidXf6Q8RmFeTgRrJEfaKd-eM/s400/artichoke+bites+copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">plain chicken</span></td></tr>
</tbody></table>
<div style="text-align: left;">
3 (6-oz) jars marinated artichoke hearts, drained</div>
<div style="text-align: left;">
3/4 cup freshly grated Parmesan cheese</div>
<div style="text-align: left;">
1 tsp garlic salt</div>
<div style="text-align: left;">
4-oz cream cheese, softened</div>
<div style="text-align: left;">
2 (15-count) packages mini phyllo shells</div>
<div style="text-align: left;">
<br /></div>
<div>
<div style="text-align: left;">
Preheat oven to 350 degrees.</div>
<div style="text-align: left;">
Place artichokes in food processor. Pulse 4 times, until artichokes are finely chopped. Add parmesan cheese, garlic salt and cream cheese. Pulse 2 or 3 times, until combined. Scoop into phyllo shells.</div>
<div style="text-align: left;">
Bake for 15 to 20 minutes, until heated</div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>PEAR AND PECAN SALAD</b></div>
</div>
<div style="text-align: left;">
<span style="font-size: x-small;">(Adapted from Betty Crocker)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunnvEdsE107rKqQcQ0TJZO1bOeLxDRFz4Q6Dq1wTv9_BkZrOuPGvHviUD13fH2JbIcWQemd2bqs2cxREBtE_CBRoQEEoCknnnEetMOGjw2guZwDf65Cd1mxCYiK3J10VsM395P17Z4jI/s1600/pearpecan.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="450" data-original-width="800" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjunnvEdsE107rKqQcQ0TJZO1bOeLxDRFz4Q6Dq1wTv9_BkZrOuPGvHviUD13fH2JbIcWQemd2bqs2cxREBtE_CBRoQEEoCknnnEetMOGjw2guZwDf65Cd1mxCYiK3J10VsM395P17Z4jI/s400/pearpecan.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">bettycrocker</span></td></tr>
</tbody></table>
</span><br />
<b>Vinaigrette</b><br />
1/4 cup real maple syrup<br />
2 tablespoons balsamic vinegar<br />
1/2 teaspoon Dijon mustard<br />
1/4 teaspoon salt<br />
1/4 teaspoon pepper<br />
1/4 cup canola or vegetable oil<br />
<br />
<b>Salad</b><br />
1/3 cup pecan halves<br />
8 cups torn mixed salad greens<br />
3 medium pears, peeled, cut into wedges<br />
1/3 cup sweetened dried cranberries<br />
<br />
In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.<br />
<br />
Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.<br />
<br />
Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.</div>
<div style="text-align: left;">
<b>BEEF FILETS</b></div>
<br />
<div style="text-align: left;">
Sprinkle a bit of McCormick's Montreal seasoning on them, and then grill to your preferred temperature.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>STUFFED POTATOES</b></div>
<div style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yG3tDslZzvwzpc8Asrt6RJ_KQjWUOgVkcJBzmCtnfI6LCOY4JV0tlM0nYU3-rhgfrYo2miCG0IWkYOYiEHJl89KXWWc5n71KO4eOte210l0vvsQXB9Iwpk_w31on7LUWlY4AbWnrk1Y/s1600/twicebakedpotatoes.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yG3tDslZzvwzpc8Asrt6RJ_KQjWUOgVkcJBzmCtnfI6LCOY4JV0tlM0nYU3-rhgfrYo2miCG0IWkYOYiEHJl89KXWWc5n71KO4eOte210l0vvsQXB9Iwpk_w31on7LUWlY4AbWnrk1Y/s400/twicebakedpotatoes.jpeg" width="400" /></a></div>
<span style="font-size: x-small;">(Adapted from Betty Crocker)</span><br />
<br />
4 large unpeeled Idaho or russet baking potatoes (8 to 10 oz each)<br />
1/4 to 1/2 cup milk<br />
1/4 cup butter, softened<br />
1/4 teaspoon salt<br />
Dash pepper<br />
1 cup shredded Cheddar cheese (4 oz)<br />
1 tablespoon chopped fresh chives<br />
<br />
Heat oven to 375°F. Gently scrub potatoes, but do not peel. Pierce potatoes several times with a fork to allow steam to escape while potatoes bake.<br />
<br />
Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork.<br />
<br />
When potatoes are cool enough to handle, cut lengthwise in half; scoop out inside, leaving a thin shell. In medium bowl, mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add milk in small amounts, beating after each addition with potato masher or electric mixer on low speed (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used).<br />
<br />
Add butter, salt and pepper; beat vigorously until potatoes are light and fluffy. Stir in cheese and chives. Fill potato shells with mashed potato mixture. Place on ungreased cookie sheet.<br />
<br />
Increase oven temperature to 400°F. Bake about 20 minutes or until hot.<br />
<br />
<br />
A few pics from the evening:</div>
</div>
<div style="text-align: left;">
<br /></div>
</div>
<div style="text-align: center;">
<b><br /></b>
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<b><br /></b><b>Not everyone in our group was able to make it, but here are a couple pics of our group at my husband's birthday party:</b><br />
<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSXcGOAvBI7imUrGX2PM-hfizpiiV_maTyyj81PjXu5tE7pUVMmd_v6gUYYGnINtQpvx-OLERHFGU7pDjHHnD2NZKW18bZaSjaFbzIhRlJWpuC93YFLkHaA3tpAlFlUoD87WOHDffcDg/s1600/unspecified.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="853" data-original-width="1280" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSXcGOAvBI7imUrGX2PM-hfizpiiV_maTyyj81PjXu5tE7pUVMmd_v6gUYYGnINtQpvx-OLERHFGU7pDjHHnD2NZKW18bZaSjaFbzIhRlJWpuC93YFLkHaA3tpAlFlUoD87WOHDffcDg/s640/unspecified.jpeg" width="640" /></a></div>
But THIS one is more typical of us:<br />
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<b><br /></b><b>And here's a pic from another girls only birthday celebration for Wendy:</b><br />
<b><br /></b>
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<b><br /></b>
<br />
<b>Next SUPPER CLUB GET TOGETHER: </b><br />
<b><br /></b>
<b>Our supper club heads out to TopGolf in December before going to:</b></div>
<b><br /></b>
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<b><span style="font-size: x-large;">Sharon and Dave's next February!</span></b></div>
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-30386596730748174112018-06-22T04:00:00.003-07:002018-07-30T09:14:02.192-07:00JULY 28, 2018: CATE AND DOUG HOST ON A BOAT<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cUSd-pA41vAuxW3t9nZcDl450GA410A4tQKLTaHg_6C1o_3ycsf9mqPk2U9c9mM3TbRm2_EEy93bbkKsC8beWCkUHO0ryqUF-VEfQgO4ockJ5Hu2Ss-CnuuTXLerpR76OTw8Vhcmg5U/s1600/carver44sojourn-575x305jpg-promo-image.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="637" data-original-width="1200" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cUSd-pA41vAuxW3t9nZcDl450GA410A4tQKLTaHg_6C1o_3ycsf9mqPk2U9c9mM3TbRm2_EEy93bbkKsC8beWCkUHO0ryqUF-VEfQgO4ockJ5Hu2Ss-CnuuTXLerpR76OTw8Vhcmg5U/s640/carver44sojourn-575x305jpg-promo-image.jpg" width="640" /></a></div>
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<b><span style="font-size: x-large;">LET'S GO BOATING!!!</span></b></div>
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My husband and I bought a new boat a while back, so we've decided we're hosting our Supper Club dinner on board! We moved it from our regular August date to July since we have a wedding in August.<b></b><br />
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<div style="text-align: center;">
<b><span style="font-size: x-large;">AHOY!!!</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ywtRYQdNuA9sn2VXom1jcGTXP7XaGzKtLh98STkD7rCcfuSuYPUltMBPB50Kse8TG-RVeS6A_SfbfA5a5n4CV-ISGT2mfDunsuCVZQb3qe1Kq551xh966E3LiOT9y3BVq3-uWozAAzk/s1600/IMG_1566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ywtRYQdNuA9sn2VXom1jcGTXP7XaGzKtLh98STkD7rCcfuSuYPUltMBPB50Kse8TG-RVeS6A_SfbfA5a5n4CV-ISGT2mfDunsuCVZQb3qe1Kq551xh966E3LiOT9y3BVq3-uWozAAzk/s320/IMG_1566.JPG" width="240" /></a></div>
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<div style="text-align: center;">
<div style="text-align: left;">
Here's what we're going to enjoy:</div>
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<b><br /></b></div>
<div style="text-align: center;">
<b>MENU:</b></div>
<br />
<b>APPETIZERS:</b><br />
<b>PINEAPPLE SALSA AND CHIPS</b><br />
<b>MEXICAN LAYERED DIP</b><br />
<b><br /></b></div>
<div style="text-align: center;">
<b>MAIN COURSE:</b></div>
<div style="text-align: center;">
<b>PULLED PORK AND BBQ CHICKEN SLIDERS</b><br />
<b><br /></b>
<b>SIDES</b>:</div>
<div style="text-align: center;">
<b>MARINATED CUCUMBERS, ONIONS and TOMATOES</b><br />
<b>JALEPENO POPPER POTATO SALAD</b><br />
<b><br /></b></div>
<div style="text-align: center;">
<b>DESSERT:</b><br />
<br />
<b>KEY LIME BARS</b></div>
<div style="text-align: center;">
<b><br /></b></div>
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<b>DRINK:</b></div>
<div style="text-align: center;">
<b>A PITCHER OF - SEABREEZE PUNCH</b><br />
<b><br /></b></div>
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Here's what our group will probably look like:</div>
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<b><br /></b>The day ended up being absolutely fabulous - 4 couples, a boat, delicious food and drinks. What more could you ask for?<br />
<b><br /></b>
<b>PINEAPPLE SALSA</b><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLrt5F23tAC-u9k2aW8yVsSBLww_Sh3CbqkaTQnt26o9_15p-WkrRzb5oqrAOis_FZ_Gpw6teanOUJ0dkuQsAg4KU6RDBBY9eWjqhoHVXB6tLk7IuvY-Xf6g9ogKo5bEOMVUX1R-gXA0/s1600/IMG_2815.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLrt5F23tAC-u9k2aW8yVsSBLww_Sh3CbqkaTQnt26o9_15p-WkrRzb5oqrAOis_FZ_Gpw6teanOUJ0dkuQsAg4KU6RDBBY9eWjqhoHVXB6tLk7IuvY-Xf6g9ogKo5bEOMVUX1R-gXA0/s400/IMG_2815.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
4 plum tomatoes, diced<br />
1/2 large red onion, diced<br />
1 medium green bell pepper, diced (or 2 jalapeno peppers, depending on whether you want it spicy or not)<br />
2 1/2 cups pineapple, diced (about 1/4 pineapple)<br />
1/2 cup cilantro, chopped<br />
1 lime, juiced<br />
salt, to taste<br />
<br />
Add all ingredients to large mixing bowl. Toss to combine. Season with more salt, if necessary.<br />
<br />
<b>PULLED PORK SANDWICHES</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxI5Cw74BjT0AEM7ojWLimoFN4Nm2aVSrHvjoVqAjEuYROmhWuz0QG1V0BqWh8biD6v-M-RfKmm6UFgeQ5xs55pExji-WnXsQ4hO64BwUUW0zPWseTqeac9q_PcPViTulvP893aciSEw/s1600/IMG_2820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="787" data-original-width="1430" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxI5Cw74BjT0AEM7ojWLimoFN4Nm2aVSrHvjoVqAjEuYROmhWuz0QG1V0BqWh8biD6v-M-RfKmm6UFgeQ5xs55pExji-WnXsQ4hO64BwUUW0zPWseTqeac9q_PcPViTulvP893aciSEw/s400/IMG_2820.jpg" width="400" /></a></div>
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<b>For the Pork Sandwiches:</b><br />
Potato Rolls<br />
1 jar Pickles<br />
BBQ Sauce to serve<br />
Honey Mustard to serve<br />
1 4-5 lb. Pork Shoulder (I ended up buying a 9 lb. pork butt)<br />
Salt<br />
freshly ground Pepper<br />
2 Onions (sliced)<br />
4 cloves Garlic (smashed)<br />
1 TBSP Brown Sugar<br />
1 TBSP Chili Powder<br />
1 TBSP Cumin<br />
2 bottles Beer<br />
<br />
<b>For the Cole Slaw:</b><br />
1 head Green Cabbage (sliced or shredded thinly)<br />
1 large Carrot (finely shredded)<br />
3/4 cup Mayonnaise<br />
3 TBSP Apple Cider or Rice Wine Vinegar<br />
2 tsp Celery Seed<br />
2 TBSP Sugar<br />
<br />
STEP 1:<br />
For the <b>Pork Sandwiches: </b>In the slow cooker, create a bed of onions and garlic.<br />
<br />
Season the pork shoulder generously with salt and pepper. In a large cast iron pan, sear the pork on all sides.<br />
<br />
Then transfer to slow cooker.<br />
<br />
Deglaze the pan with some beer, scraping up brown bits. Pour contents of the pan into the slow cooker. Add the sugar, spices and remaining beer and cover. Cook the pork on low for 4 to 6 hours. Shred the pork, and transfer to container with some of the cooking liquid.<br />
<br />
STEP 2:<br />
<b>For the Cole Slaw:</b><br />
<br />
In another small bowl, combine the mayonnaise, apple cider vinegar, celery seed, sugar, and season with a pinch of salt and freshly ground pepper, and mix to thoroughly.<br />
<br />
Add the dressing to the cabbage, and toss to coat.<br />
<br />
STEP 3:<br />
Potato or Hawaiian soft Rolls<br />
BBQ Sauce to serve<br />
Honey Mustard to serve<br />
1 jar Pickles<br />
Slice bread and lightly toast, if desired. Assemble open faced sandwiches with pork, cole slaw, bbq sauce, honey mustard, and pickles.<br />
<br />
(NOTE: You only need to pour the beer up to the bottom of the pork, because the onions will release water.)<br />
<br />
<b>BBQ PULLED CHICKEN</b><br />
<span style="font-size: x-small;">(Adapted from southern plate.com)</span><br />
<br />
5 lb boneless skinless chicken breasts<br />
1 TBSP salt<br />
1 tsp pepper<br />
1 1/2 cups apple cider vinegar<br />
2 TBSP brown sugar<br />
1 TBSP hot sauce (I use tabasco)<br />
1 tsp crushed red pepper flakes<br />
<br />
Place chicken in slow cooker. Pour cider vinegar over and add salt and pepper.<br />
Cook on high, 4-5 hours or low, 8-9 hours. Use tongs to remove chicken from slow cooker - note that chicken will fall apart as you do this.<br />
Take out 2 cups of liquid from the slow cooker and discard rest. To that two cups, add brown sugar, hot sauce, and pepper flakes. Stir. Put chicken back in slow cooker, pour sauce over, stir, and enjoy!<br />
<br />
<b>MARINATED CUCUMBERS, TOMATOES AND ONIONS</b><br />
<b> (recipe to follow)</b>
<b>JALEPENO POPPER POTATO SALAD</b><br />
<br />
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<br />
6 – 8, potatoes, scrubbed and cut into bite-size pieces<br />
8 slices cooked bacon<br />
3 jalapeno peppers, diced and deseeded<br />
3 green onions, thinly sliced<br />
1 cup cream cheese<br />
1/2 cup shredded Monterrey Jack cheese<br />
1/2 cup shredded cheddar cheese<br />
1/2 cup mayonnaise<br />
<br />
Place the potato pieces in a large pot, cover with water and cook over a medium high flame until it reaches a boil. Turn flame down and simmer for 15 minutes or until the potatoes are fork tender. Once the potatoes are done cooking, place them in a colander and rinse them under cold water. Let drain.<br />
<br />
While the potatoes are cooking, cook your bacon according to package directions. Remove cooked bacon from the pan and crumble into small pieces.<br />
<br />
In a large bowl, combine cream cheese, mayonnaise, the shredded cheeses, the diced jalapeno peppers, onions, and crumbled bacon. Stir to thoroughly combine.<br />
<br />
Add the cooked potatoes to the jalapeno popper mixture. Toss well to coat the potatoes.<br />
<br />
Cover the bowl and place it in the refrigerator. Chill for at least 2 hours.<br />
<br />
<b>KEY LIME BARS</b><br />
<span style="font-size: x-small;">(Adapted from Martha Stewart)</span><br />
<div>
<br />
These little gems are a perfect ending to a summer meal. They need to be kept refrigerated, as they will get too soft fairly quickly, and this recipe made 8 perfect pieces for my supper club. It's cold, tangy and sweet - delicious!</div>
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5 3/4 oz graham crackers (about one-third of a 1-pound box), ground to fine crumbs in a food processor (1 cup plus 2 1/2 tablespoons) <br />
1/3 cup sugar <br />
5 TBSP unsalted butter, melted <br />
3 large egg yolks <br />
1 1/2 tsp finely grated lime zest (about 2 limes) <br />
1 can (14 ounces) sweetened condensed milk <br />
2/3 cup fresh Key-lime juice (about 20 Key limes) <br />
1/4 cup heavy cream <br />
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Preheat oven to 350 degrees F. Stir together crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass pan. Bake until dry and golden brown, about 10 minutes. Let cool in pan on a wire rack. Leave oven on. <br />
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Place egg yolks and zest in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until mixture is very thick, about 5 minutes. <br />
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On medium speed, pour in condensed milk in a steady stream, scraping down sides of bowl. Beat on high speed until thick, about 3 minutes. <br />
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On low speed, add lime juice; mix until just combined. <br />
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<br />
Pour filling over crust; spread evenly.<br />
<br />
Bake until just set, about 10 minutes. Let cool completely on a wire rack. Chill at least 4 hours or overnight.<br />
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<br />
<br />
Cut dessert into 1 1/2-by-2-inch rectangles. Garnish each with whipped cream and enjoy!!!<br />
<br />
<b>SEABREEZE PUNCH</b><br />
<br />
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<br />
In a pitcher combine:<br />
<br />
6 cups grapefruit juice, cold<br />
1 1/2 cups vodka<br />
4 cups cranberry juice, cold<br />
1 1/2 cups pineapple juice<br />
1/4 cup of simple syrup (or more if you need it to be a bit sweeter)<br />
<br />
Optional: add club soda to make more per serving<br />
Lime slices and cherries, for garnish<br />
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<br />
Our boat!<br />
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Pulling into our cove on Lake Lanier for the day (where the Netflix show <b><i>Ozark</i></b> is filmed):</div>
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Captain Doug at the helm:<br />
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Wendy's fabulous pineapple salsa:<br />
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And Wendy's great Mexican layered dip!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NOkopHboqV18tFvqJ045MqxyD_Sd7tMkddn5xTxfwJmb54Pf8Inc7LVVTqDur02xPNe-NYa6axC4vAgRmOO5GH28bg3uFQdXsgZ81iLwgnLs9oiIfUkWo9LCZ__GWvthtLRSLpCkpHM/s1600/IMG_2816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-NOkopHboqV18tFvqJ045MqxyD_Sd7tMkddn5xTxfwJmb54Pf8Inc7LVVTqDur02xPNe-NYa6axC4vAgRmOO5GH28bg3uFQdXsgZ81iLwgnLs9oiIfUkWo9LCZ__GWvthtLRSLpCkpHM/s640/IMG_2816.JPG" width="640" /></a></div>
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Perfectly perfect low humidity sunny and warm weather:<br />
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Our new "toy" - the Lily Pad!<br />
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Our dinner spread:<br />
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Sneaky shot of Mark enjoying dinner from backup camera! ;0)<br />
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A few of the ducks in "duck cove"<br />
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End of the evening - pulling back into the marina at dusk before we docked and enjoyed dessert:<br />
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<b><span style="font-size: x-large;">Such a fun and fabulous day on the lake with great friends and great food!!!</span></b></div>
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Next up to host? Scott and Wendy in October!</div>
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-75981730477665876772018-05-17T03:16:00.000-07:002018-06-11T00:29:00.904-07:00JUNE 8, 2018: LESLIE AND MARK!<div class="separator" style="clear: both; text-align: center;">
<img alt="" src="https://cdn4.dogonews.com/images/4608011a-7a08-4720-9e40-a4e28b0ebedd/summer_time-1455175.jpg" style="height: 347px; text-align: start; width: 520px;" /></div>
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It's finally SUMMER! Looking forward to sharing food and laughter with our friends again - </div>
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This June's Supper Club is being hosted by Leslie and Mark:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81Vjs9UW8NrLSfnpHVggbSVEmz7OJAn-YGSpxK658eFAjdkhOFpsE4ezYa0YyuRi5H1ABBryI0RKuRAcWpu9unqps0Fa3Ujl4Ad3Vkzz45BKj8kEg1tal7774e6_hOP96j28hOd5aGOI/s1600/IMG_8961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1279" data-original-width="1600" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81Vjs9UW8NrLSfnpHVggbSVEmz7OJAn-YGSpxK658eFAjdkhOFpsE4ezYa0YyuRi5H1ABBryI0RKuRAcWpu9unqps0Fa3Ujl4Ad3Vkzz45BKj8kEg1tal7774e6_hOP96j28hOd5aGOI/s400/IMG_8961.JPG" width="400" /></a></div>
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Here's the menu they chose:<br />
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<b>MENU:</b></div>
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<b>APPETIZER:</b></div>
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<b>SUN-DRIED TOMATO DIP</b></div>
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<b>MAIN COURSE:</b></div>
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<b>CHICKEN LASAGNA</b></div>
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<b>SPINACH SALAD with Apple-Onion Vinaigrette </b></div>
<b>BACON-WRAPPED GREEN BEANS</b><br />
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<b>ASSORTED BREADS</b></div>
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<b>DESSERT:</b><br />
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<b>CREME BRULEE</b></div>
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<b>CHICKEN LASAGNA</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsHhhpIlDuJgT3Tk3V1OHAchahIvYwjeazY5x7Loyz2lFH-bkIqsBAub4nNV5A2lBynYfm_A59P6VSIlvwwsA1OnE7KDasO94Zf3kajcn2esXrOvF_sEiQuVEJo3YPhmE4pLDK4BzWbc/s1600/20180608_194233.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMsHhhpIlDuJgT3Tk3V1OHAchahIvYwjeazY5x7Loyz2lFH-bkIqsBAub4nNV5A2lBynYfm_A59P6VSIlvwwsA1OnE7KDasO94Zf3kajcn2esXrOvF_sEiQuVEJo3YPhmE4pLDK4BzWbc/s400/20180608_194233.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">wendyluce</span></td></tr>
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<div style="text-align: left;">
<span style="font-size: x-small;">(Adapted from My Recipes)</span></div>
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<br /></div>
<div style="text-align: left;">
1 TBSP butter </div>
<div style="text-align: left;">
1/2 large onion</div>
<div style="text-align: left;">
1 (10 1/2-oz) can reduced-fat cream of chicken soup, undiluted</div>
<div style="text-align: left;">
1 (10-oz) container refrigerated reduced-fat Alfredo sauce</div>
<div style="text-align: left;">
1 (7-oz) jar diced pimiento, undrained</div>
<div style="text-align: left;">
1 (6-oz) jar sliced mushrooms, drained</div>
<div style="text-align: left;">
1/3 cup dry white wine</div>
<div>
<div style="text-align: left;">
1/2 tsp dried basil</div>
<div style="text-align: left;">
1 (10-oz) package frozen chopped spinach, thawed (or use fresh spinach leaves, chopped)</div>
<div style="text-align: left;">
1 pint white button mushrooms, chopped (optional)</div>
<div style="text-align: left;">
1 cup cottage cheese</div>
<div style="text-align: left;">
1 cup ricotta cheese</div>
<div style="text-align: left;">
1/2 cup grated Parmesan cheese</div>
<div style="text-align: left;">
1 large egg, lightly beaten</div>
<div style="text-align: left;">
9 lasagna noodles, cooked</div>
<div style="text-align: left;">
2 1/2 cups chopped cooked chicken</div>
<div style="text-align: left;">
3 cups (12 oz) shredded sharp Cheddar cheese, divided</div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Drain spinach well, pressing between layers of paper towels.</div>
<div style="text-align: left;">
<br /></div>
<div>
<div style="text-align: left;">
Stir together spinach, mushrooms (if using) cottage cheese, and next 3 ingredients.</div>
<div style="text-align: left;">
<br /></div>
<div>
<div style="text-align: left;">
Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Bake at 350 degrees F for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.</div>
</div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>SPINACH SALAD with Apple-Onion Vinaigrette</b></div>
</div>
<div style="text-align: left;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiTE4gt4zYMcUHTu-sFsOn5dIjUuFebwAvwfGQkpWuxMhwaRsjrPIfKuraTX2jNZxafYOsk6qPwG4p5UGBQyOPBgARPdSe_iSE46z5Mcs9b70LymsoPeGNMgWVffa-z3APXSyG91aJd8/s1600/IMG_2386.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="901" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiTE4gt4zYMcUHTu-sFsOn5dIjUuFebwAvwfGQkpWuxMhwaRsjrPIfKuraTX2jNZxafYOsk6qPwG4p5UGBQyOPBgARPdSe_iSE46z5Mcs9b70LymsoPeGNMgWVffa-z3APXSyG91aJd8/s400/IMG_2386.JPG" width="400" /></a></div>
</td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
wendyluce</div>
</td></tr>
</tbody></table>
</div>
<div style="text-align: left;">
Fresh Spinach Leaves</div>
<div style="text-align: left;">
Walnuts</div>
<div style="text-align: left;">
Bacon</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
DRESSING:</div>
<div style="text-align: left;">
1/2 cup sugar</div>
<div style="text-align: left;">
1/2 cup apple cider vinegar</div>
<div style="text-align: left;">
1 tsp grated purple onion</div>
<div style="text-align: left;">
1/2 tsp dry mustard<b> </b></div>
<div style="text-align: left;">
1/4 cup vegetable oil</div>
<div style="text-align: left;">
1/2 tsp salt</div>
<div style="text-align: left;">
3/4 cup finely chopped, unpeeled red apple</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Place spinach, walnuts and cooked chopped bacon in a salad bowl. Mix dressing ingredients together, and toss into the salad. Garnish with more purple onion slices.</div>
<div>
<b><br /></b></div>
</div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>SUN-DRIED TOMATO DIP</b></div>
<div style="text-align: left;">
<span style="font-size: x-small;">(Adapted from Taste of Home) </span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3ZQglLwGeDL1VMOJRKBe6wpjhe9F5xT48pZWD1c2MRjN5aeEE-OmYI6z5IaPF6r2F0gyArrzdjYsloVNKtgmgcfI2qsKfe4RbZ3YCjaO8p0JF8VRNsiSkoCR-aRcaUwX7_d_8z5Gyf4/s1600/IMG_5340.jpg" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #966c72; font-family: cardo, georgia, "times new roman", serif; font-size: 14px; margin: 0px auto; outline: 0px; padding: 0px; text-align: center; text-decoration: none; vertical-align: baseline;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3ZQglLwGeDL1VMOJRKBe6wpjhe9F5xT48pZWD1c2MRjN5aeEE-OmYI6z5IaPF6r2F0gyArrzdjYsloVNKtgmgcfI2qsKfe4RbZ3YCjaO8p0JF8VRNsiSkoCR-aRcaUwX7_d_8z5Gyf4/s1600/IMG_5340.jpg" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; height: auto; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: bottom;" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">catebogue</td></tr>
</tbody></table>
<span style="font-size: x-small;"></span></div>
<div style="text-align: left;">
2 pkgs (8 oz each) cream cheese, softened (I use low-fat here)</div>
<div style="text-align: left;">
2 cups mayonnaise (preferably Hellman's)</div>
<div style="text-align: left;">
1/4 cup finely chopped onion</div>
<div style="text-align: left;">
4 garlic cloves, minced</div>
<div style="text-align: left;">
1 jar (7 oz) oil-packed sun-dried tomatoes, drained and chopped</div>
<div style="text-align: left;">
2/3 cup chopped roasted sweet red peppers</div>
<div style="text-align: left;">
2 cups (8 oz) shredded part-skim mozzarella cheese</div>
<div style="text-align: left;">
2 cups (8 oz) shredded Italian cheese blend</div>
<div style="text-align: left;">
1 cup shredded Parmesan cheese, divided</div>
<div style="text-align: left;">
Assorted crackers, pita chips or bagel chips</div>
<div style="background-position: 0px 0px; border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); color: #666666; font-family: Cardo, Georgia, "Times New Roman", serif; font-size: 14px; margin: 0px 0px 2.4px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">
<table align="center" cellpadding="0" cellspacing="0" style="border-collapse: collapse; border-spacing: 0px; border: 1px solid rgb(238, 238, 238); box-sizing: border-box; margin: 0px auto 15px; text-align: center; width: 695.03125px;"><tbody style="box-sizing: border-box;">
<tr style="box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><td style="border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKm0GFE-aqmClhBylCJ1LUyXOQtQXmAf4Kap_Mv-MvEs1t_S9-TVG2CWA0oR9pqgSNW45sOwUWaGEMynDe-qzNBwK6eoIiGFatxfhnwfak9_646Vb32wOi-y3m5cOROZS-j8pdhn70X8/s1600/IMG_5323.JPG" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #966c72; font-size: 14px; margin: 0px auto; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMKm0GFE-aqmClhBylCJ1LUyXOQtQXmAf4Kap_Mv-MvEs1t_S9-TVG2CWA0oR9pqgSNW45sOwUWaGEMynDe-qzNBwK6eoIiGFatxfhnwfak9_646Vb32wOi-y3m5cOROZS-j8pdhn70X8/s1600/IMG_5323.JPG" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; height: auto; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: bottom;" width="400" /></a></td></tr>
<tr style="box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><td style="border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><span style="text-align: left;">In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended</span></td></tr>
</tbody></table>
</div>
<div style="text-align: left;">
<div style="background-position: 0px 0px; border: 0px; box-sizing: border-box; margin: 0px 0px 2.4px; outline: 0px; padding: 0px; vertical-align: baseline;">
<table align="center" cellpadding="0" cellspacing="0" style="border-collapse: collapse; border-spacing: 0px; border: 1px solid rgb(238, 238, 238); box-sizing: border-box; caret-color: rgb(102, 102, 102); color: #666666; font-family: Cardo, Georgia, "Times New Roman", serif; font-size: 14px; margin: 0px auto 15px; text-align: center; width: 695.03125px;"><tbody style="box-sizing: border-box;">
<tr style="box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><td style="border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEWWGs0m7TcfwII88WlMQJH27WW0IuwpRs7GykbhyphenhyphenHUO6HhNpAqvUcqcdFU6JI6Aq0Ih1XeJzdKcRRdSEfyYOsp7SUSic1molXAlVk4R7hCHraDF5mnyzoiq5i4s6CVIAqIACtckkUsk/s1600/IMG_5324.JPG" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #966c72; font-size: 14px; margin: 0px auto; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhEWWGs0m7TcfwII88WlMQJH27WW0IuwpRs7GykbhyphenhyphenHUO6HhNpAqvUcqcdFU6JI6Aq0Ih1XeJzdKcRRdSEfyYOsp7SUSic1molXAlVk4R7hCHraDF5mnyzoiq5i4s6CVIAqIACtckkUsk/s1600/IMG_5324.JPG" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; height: auto; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: bottom;" width="400" /></a></td></tr>
<tr style="box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><td style="border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><br /></td></tr>
</tbody></table>
Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.<br />
<table align="center" cellpadding="0" cellspacing="0" style="border-collapse: collapse; border-spacing: 0px; border: 1px solid rgb(238, 238, 238); box-sizing: border-box; caret-color: rgb(102, 102, 102); color: #666666; font-family: Cardo, Georgia, "Times New Roman", serif; font-size: 14px; margin: 0px auto 15px; text-align: center; width: 695.03125px;"><tbody style="box-sizing: border-box;">
<tr style="box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><td style="border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlYj4rxNlo34zvTlTrPGP474aDIM9tLBaaXcgkO1wDOwArK_oQWqDG3Xq_xI5KIcBaZKL5JWl6IYbWr2SSoGFhKseSF09OpJ0O6XdFiLwLdZSXjALYRvAmbmnrC1I8PnbzkZPVkba1W0/s1600/IMG_5325.jpg" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #966c72; margin: 0px auto; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYlYj4rxNlo34zvTlTrPGP474aDIM9tLBaaXcgkO1wDOwArK_oQWqDG3Xq_xI5KIcBaZKL5JWl6IYbWr2SSoGFhKseSF09OpJ0O6XdFiLwLdZSXjALYRvAmbmnrC1I8PnbzkZPVkba1W0/s1600/IMG_5325.jpg" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; height: auto; margin: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: bottom;" width="400" /></a></td></tr>
<tr style="box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><td style="border-top-color: rgb(238, 238, 238); border-top-style: solid; border-top-width: 1px; box-sizing: border-box; max-width: 100%; padding: 0.857em 0.587em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopgdgWw0SSAYjQsULWjIfyRPGNiEseRHIwJ31N2q0WMmO_k_W6lLs1-XrUt13bR3IwX732eC5T9p8Uwq3A2HMd6HQBHQ1iWwAZ-EfqEumY9I4SYtaW5-n1bxqj6O7_E6MFyUjLbZ8m44/s1600/IMG_2327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopgdgWw0SSAYjQsULWjIfyRPGNiEseRHIwJ31N2q0WMmO_k_W6lLs1-XrUt13bR3IwX732eC5T9p8Uwq3A2HMd6HQBHQ1iWwAZ-EfqEumY9I4SYtaW5-n1bxqj6O7_E6MFyUjLbZ8m44/s400/IMG_2327.jpg" width="400" /></a></td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
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Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining Parmesan cheese.<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpszA5o78VE4X7fZuLB0achBeT4r_voLjbow3PPBzfRlQ0x4bKNUGGAEQBtdxP226mA1RGnMvLNPM4UUbFCpjze3uqUwgzWI8mGhqKO2YgcU_WKw3l_3Wyu1zvrT27Ks5a50I-IUvu3o/s1600/IMG_2331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCpszA5o78VE4X7fZuLB0achBeT4r_voLjbow3PPBzfRlQ0x4bKNUGGAEQBtdxP226mA1RGnMvLNPM4UUbFCpjze3uqUwgzWI8mGhqKO2YgcU_WKw3l_3Wyu1zvrT27Ks5a50I-IUvu3o/s400/IMG_2331.jpg" width="400" /></a></div>
<br />
<br />
Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining Parmesan cheese.<br />
Bake, uncovered, at 350 degrees F for 18-22 minutes or until edges are bubbly and lightly browned. Serve with your favorite crackers or chips.<br />
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" style="border-collapse: collapse; border-spacing: 0px; border: 1px solid rgb(238, 238, 238); box-sizing: border-box; caret-color: rgb(102, 102, 102); color: #666666; font-family: Cardo, Georgia, "Times New Roman", serif; font-size: 14px; margin: 0px auto 15px; text-align: center; width: 695.03125px;"><tbody style="box-sizing: border-box;">
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<div style="text-align: left;">
<b>CREME BRULEE</b></div>
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<span style="font-size: x-small;">(Adapted from Alton Brown)</span></div>
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1 quart heavy cream</div>
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1 vanilla bean, split and scraped</div>
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1 cup vanilla sugar, divided</div>
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6 large egg yolks</div>
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2 quarts hot water</div>
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Preheat the oven to 325 degrees F. </div>
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Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. </div>
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In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.</div>
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<tr><td class="tr-caption" style="font-size: 12.800000190734863px; padding-top: 4px; text-align: center;"><div style="margin: 0px;">
denisejones</div>
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Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. </div>
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Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.</div>
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<b><span style="font-size: large;">A few pics from our fabulous evening at Leslie and Mark's (which included Bocce ball on their fab new bocce ball court):</span></b></div>
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<br />
APPETIZER:</div>
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SANGRIA: Rose, vodka, grapefruit soda, fresca and cut up fruit</div>
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Green bean bundles:<br />
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Heated competition:<br />
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Our close game:<br />
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<b><br /></b>
<b><br /></b>Hosting next in July: Doug and Cate <span style="font-size: x-large;">⚓️</span><br />
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-79007570346362330032018-03-08T07:22:00.000-08:002018-04-07T08:09:06.456-07:00APR 6, 2018: SHEILA AND RUSSELL HOST <div class="separator" style="clear: both; text-align: center;">
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<br />
Sheila and Russell are hosting the next month's Supper Club:<br />
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<br />
FINALLY! Spring is here! Super excited to get together with our Supper Club friends to enjoy some great food and company at our friends' (Sheila and Russell's) home. It's been a very long and cold winter (for Atlanta anyway), so people have been itching for some sunshine and warmer temperatures.<br />
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Our friends are celebrating Spring with a cookout!<br />
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Here's what they're serving:<br />
<br />
<div style="text-align: center;">
<b>APPETIZERS:</b></div>
<div style="text-align: center;">
<b>MUFFULETTA DIP w/ toasted French bread slices</b></div>
<div style="text-align: center;">
<b>SPINACH ARTICHOKE DIP BITES</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>MAIN:</b></div>
<div style="text-align: center;">
<b>STEAKS ON THE GRILL</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>SIDES:</b></div>
<div style="text-align: center;">
<b>TWICE BAKED POTATOES</b></div>
<div style="text-align: center;">
<b>PANZANELLA SALAD</b><br />
<b>ASSORTED BREADS</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>DESSERT:</b><br />
<b>VANILLA ICE CREAM WITH COCONUT, CHOCOLATE SAUCE AND</b><br />
<b>STRAWBERRIES</b><br />
<b><br /></b>
<b>DRINK:</b><br />
<b>PEACH SURPRISE</b>
<b><br /></b><br />
<br />
The theme of the night: <img alt="Image result for image of a bb gun rifle" class="irc_mi" height="61" src="https://images-na.ssl-images-amazon.com/images/I/616BLFOaD2L._SL1500_.jpg" style="margin-top: 155px; text-align: start;" width="320" /><br />
<br />
<br />
<br /></div>
<div style="text-align: center;">
<b><br /></b></div>
<b>MUFFULETTA DIP</b><br />
<span style="font-size: x-small;">(Adapted from Epicurious)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbxDZOnUlGYBbbQbfOAuaU7C3VEBfD1Y68ysS_ldnt-NU-bsPSwduqyELUmDTyqYcyTMq3gONzuirBU3vS8AR0VHTYWN-OeTUXe1QlBkyh4bjSUaHfnm0w3Idn_-uxHyE69XB3HN2-_Y/s1600/IMG_1666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbxDZOnUlGYBbbQbfOAuaU7C3VEBfD1Y68ysS_ldnt-NU-bsPSwduqyELUmDTyqYcyTMq3gONzuirBU3vS8AR0VHTYWN-OeTUXe1QlBkyh4bjSUaHfnm0w3Idn_-uxHyE69XB3HN2-_Y/s400/IMG_1666.JPG" width="400" /></a></div>
<span style="font-size: x-small;"><br /></span>
1 cup pitted Spanish green olives<br />
1 cup pitted brine-cured black olives (such as Kalamata)<br />
1/4 cup chopped red onion<br />
2 TBSP chopped fresh basil<br />
2 TBSP fresh lemon juice<br />
1 TBSP freshly grated horseradish<br />
1 TBSP chopped garlic<br />
1 TBSP Dijon mustard<br />
Dash of hot pepper sauce (such as Tabasco)<br />
Dash of Worcestershire sauce<br />
1/2 cup extra virgin olive oil<br />
S&P to taste<br />
Italian or French bread slices, toasted<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskUg-gceLfUvuDZ-rgqtfIsb6xwde0Yo46EBL_a395tOdInKLWrOp9PUjgxziGT0qnM3b65icsLMmvmflweZNlGAOX5uNjc_26R3BYmQAVg6ZRE6g0Bx8k3T9iQXAgVXeBxGMfciPtLo/s1600/IMG_1661.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiskUg-gceLfUvuDZ-rgqtfIsb6xwde0Yo46EBL_a395tOdInKLWrOp9PUjgxziGT0qnM3b65icsLMmvmflweZNlGAOX5uNjc_26R3BYmQAVg6ZRE6g0Bx8k3T9iQXAgVXeBxGMfciPtLo/s400/IMG_1661.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">catebogue</td></tr>
</tbody></table>
<ol class="preparation-steps" style="border: 0px; box-sizing: inherit; color: #333333; font-family: utopia-std, serif; font-size: 16px; font-stretch: inherit; line-height: inherit; list-style: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Combine first 10 ingredients in processor, and chop coarsely. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwXD97dAJ2A33nFO2M9Nn98ErQMqN8gxCQ0vo01Nk_qWHVftjnU_Lt-JOAg90mq2FQeuhvU6Nr8x6ZY47nC1wifuVKVcX57gnRvd9cZfGMuXbZuNmA9BGU66s1swbF4bLzAzumwHXLrY/s1600/IMG_1663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwXD97dAJ2A33nFO2M9Nn98ErQMqN8gxCQ0vo01Nk_qWHVftjnU_Lt-JOAg90mq2FQeuhvU6Nr8x6ZY47nC1wifuVKVcX57gnRvd9cZfGMuXbZuNmA9BGU66s1swbF4bLzAzumwHXLrY/s400/IMG_1663.jpg" width="400" /></a></div>
</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">With processor running, gradually add oil. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDnq60g7JHPOQAm1yHKEKkzj-SwxEIaJ8ukyS7yyUpE_g53lJwrA0a8-j4AgsvbPiq_Q05FLXT2O2bB-CgUjtrXiMSSgxFl_2DXU2u0OJwhWo0UZWeCBWfJKay-RGCi-fBDP8e4wAMSM/s1600/IMG_1664.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqDnq60g7JHPOQAm1yHKEKkzj-SwxEIaJ8ukyS7yyUpE_g53lJwrA0a8-j4AgsvbPiq_Q05FLXT2O2bB-CgUjtrXiMSSgxFl_2DXU2u0OJwhWo0UZWeCBWfJKay-RGCi-fBDP8e4wAMSM/s400/IMG_1664.jpg" width="400" /></a></div>
</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;">Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead and kept refrigerated.) Serve with bread or toasted baguette.</li>
<li class="preparation-step" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 1.5625rem; padding: 0px; vertical-align: baseline;"><b style="color: black; font-family: -webkit-standard;"><span style="color: #333333; font-family: , serif;">SPINACH ARTICHOKE DIP BITES </span></b><span style="color: black; font-family: inherit; font-size: x-small; font-style: inherit;">(Adapted from Lil Luna)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-ybfuFeONkaNCnYREpao1XhYRU2Eoc_N8mCMg_69aEMqBkZ7c_DqT6HTsp8Pk-pxWda10OPUWYYQz3gujPgewbj6bG3EyT9GXDtMif3I7z5QWChpzDWZ_naWyVd3cUgjLaBRX0mYDDM/s1600/IMG_1677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-ybfuFeONkaNCnYREpao1XhYRU2Eoc_N8mCMg_69aEMqBkZ7c_DqT6HTsp8Pk-pxWda10OPUWYYQz3gujPgewbj6bG3EyT9GXDtMif3I7z5QWChpzDWZ_naWyVd3cUgjLaBRX0mYDDM/s400/IMG_1677.JPG" width="300" /></a></div>
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<div>
So instead of just preparing a spinach dip with crackers, this recipe calls for crescent roll dough, so you end up with little bite-sized appetizers to just pop in your mouth - genius!<br />
<br />
2 cups frozen chopped spinach, thawed and squeezed dry<br />
1-6 oz jar marinated artichoke hearts, drained and finely chopped<br />
½ tsp minced garlic<br />
2 TBSP grated parmesan cheese<br />
4 oz cream cheese, softened (I use low fat)<br />
¾ cup shredded mozzarella cheese, divided<br />
½ tsp garlic salt<br />
pepper to taste<br />
1 can crescent roll dough<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXsBGZ1kGIgUJhw1IJ3AHgB5dBtvf4AQ_hDwonWYLxThSdggnE9-6lcnNgVMfUGSsBu-f-xBws3Fg2SaKzZimKeMyDc7O5XBIPL-xjuvXLikixRI-6DfbYOn1lFQGh92yMoSBW99yyts/s1600/IMG_1667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXsBGZ1kGIgUJhw1IJ3AHgB5dBtvf4AQ_hDwonWYLxThSdggnE9-6lcnNgVMfUGSsBu-f-xBws3Fg2SaKzZimKeMyDc7O5XBIPL-xjuvXLikixRI-6DfbYOn1lFQGh92yMoSBW99yyts/s400/IMG_1667.JPG" width="400" /></a></div>
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Preheat oven to 375 degrees F. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese.<br />
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Blend in cream cheese and half of the mozzarella cheese. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcj-gkPNDZVcHENu4nlgwgAn3B0A4boN2-ZPDv9OV_UUWP-cUIGD6DRk2x-wUphZ900VQMAQp_mQTswajZ45_s2yD2_pzh9eZGDDnLCczCXsT1cCVtpxeJDFKQ3IoM4tLy0WksXWRam0/s1600/IMG_1669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcj-gkPNDZVcHENu4nlgwgAn3B0A4boN2-ZPDv9OV_UUWP-cUIGD6DRk2x-wUphZ900VQMAQp_mQTswajZ45_s2yD2_pzh9eZGDDnLCczCXsT1cCVtpxeJDFKQ3IoM4tLy0WksXWRam0/s400/IMG_1669.jpg" width="400" /></a></div>
Season with salt and pepper, and set aside.</div>
<div>
<br />
Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total.<br />
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<div>
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Lightly grease (or spray with cooking spray) a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtK0z4Bs-1UQ_JOVEolYG73TIgW2EcyvLvSjJzwjiB9BEn5fXpJYCM5Zi6Yks-YwIOeX9xl0Ecgqjtud1OfLpaZboh1AhJzhK6-XhRr1nUrkmMTs3AyF6ZcFct1m0T-_QFnaDbleoU2g/s1600/IMG_1672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqtK0z4Bs-1UQ_JOVEolYG73TIgW2EcyvLvSjJzwjiB9BEn5fXpJYCM5Zi6Yks-YwIOeX9xl0Ecgqjtud1OfLpaZboh1AhJzhK6-XhRr1nUrkmMTs3AyF6ZcFct1m0T-_QFnaDbleoU2g/s400/IMG_1672.JPG" width="400" /></a></div>
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<div>
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Scoop one teaspoon of the spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.<br />
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Bake at 375 degrees F for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from muffin tin. Serve and enjoy!<br />
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<div style="text-align: left;">
<b>WALDORF PANZANELLA SALAD</b></div>
<div style="text-align: left;">
<span style="font-size: x-small;">(Adapted from Giada De Laurentis)</span></div>
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This salad was so good! The combination of flavors - the fennel, pickled red onion, arugula topped with a yummy raisin nut bread was to die for!<br />
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2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes)</div>
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Extra-virgin olive oil </div>
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2 TBSP white balsamic vinegar </div>
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1/4 tsp kosher salt </div>
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2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves</div>
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1 small Fuji apple, diced </div>
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1 small bulb fennel, sliced in thin half-moons </div>
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1/4 cup Pickled Red Onion, recipe follows</div>
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5 to 6 cups baby arugula (about one 5-ounce container) </div>
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1/3 cup shaved Gorgonzola dolce </div>
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<b>Pickled Red Onion:</b></div>
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1/2 red onion, thinly sliced</div>
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1/4 cup white balsamic vinegar</div>
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1/4 tsp kosher salt</div>
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Preheat the oven to 350 degrees F.</div>
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On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.</div>
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Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.</div>
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To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.</div>
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Pickled Red Onion:</div>
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Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.<br />
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Our drink of the evening was a peach vodka, lemonade and peach tea concoction - so so good!<br />
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A hearty plate with steak and twice baked potatoes - well-deserved after an evening of shooting (see below):<br />
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<b>Our delicious dessert:</b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5X3ClNpdKgJmAhOZ1sg26XN7BYc9nALcdB7VFUR1SOofCgmDMVX19EgBwIqampKp_WFqxWmQ4YrhU0xnQGIRhLf_ryz1zIpvPaGgmw9lBEHg5AfF3LqFJMsU-7F_u8a4afIiz2tum6XE/s1600/IMG_1716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5X3ClNpdKgJmAhOZ1sg26XN7BYc9nALcdB7VFUR1SOofCgmDMVX19EgBwIqampKp_WFqxWmQ4YrhU0xnQGIRhLf_ryz1zIpvPaGgmw9lBEHg5AfF3LqFJMsU-7F_u8a4afIiz2tum6XE/s400/IMG_1716.jpg" width="400" /></a><br />
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<b><span style="font-size: x-large;">A FEW PICS FROM OUR FABULOUS EVENING:</span></b><br />
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Russell and Sheila set up balloons and we had so much fun target shooting with a BB Gun!<br />
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AND - the girls won!<br />
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Scott shooting left-handed:<br />
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Our hostess, Sheila:</div>
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Doug takes aim:<br />
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I am taking this competition VERY seriously:<br />
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Greg is determined:<br />
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Russell re-loading:<br />
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Birthday boy Mark:<br />
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Our sharp shooter champion, Denise:</div>
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THE GIRLS (aka THE WINNERS OF THE EVENING!):<br />
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Leslie, getting serious!<br />
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Another fun evening comes to a close...</div>
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<b><span style="font-size: x-large;">NEXT UP:</span></b></div>
<div style="text-align: center;">
<b><span style="font-size: x-large;"><br /></span></b></div>
<div style="text-align: center;">
<b><span style="font-size: x-large;">SUPPER CLUB AT LESLIE AND MARK'S IN JUNE!!!</span></b></div>
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<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-weight: bold; left: 153px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 5272px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-stretch: normal; font-style: normal; font-weight: bold; left: 153px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 5272px; width: auto; z-index: 8675309;">Save</span>Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-2277772434878346802018-01-28T07:07:00.002-08:002018-02-05T12:14:39.494-08:00FEB. 2, 2018: SUPPER CLUB AT DENISE AND GREG'S<div class="separator" style="clear: both; text-align: center;">
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For one reason or another, it's been WAAAYYYYY TOO long since our group has gotten together at someone's home for a SUWANEE SUPPER CLUB dinner, so all of us are very much looking forward to a relaxing evening with our good friends.<br />
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It's still the middle of winter, so Denise and Greg are going with a "comfort food" theme.<br />
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Here's what's on tap:<br />
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<div style="text-align: center;">
<b>MENU:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>APPETIZER:</b></div>
<div style="text-align: center;">
<b>WARM ARTICHOKE AND BACON DIP </b><br />
<b>WITH HOMEMADE PITA CHIPS</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>MAIN:</b></div>
<div style="text-align: center;">
<b>RED WINE BRAISED BEEF ROAST WITH ONIONS AND CARROTS</b><br />
<b>MASHED POTATOES</b><br />
<b>NO FAIL BUTTER AND GARLIC GREEN BEANS</b><br />
<b><br /></b>
<b>ASSORTED BREADS</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>DESSERT:</b></div>
<div style="text-align: center;">
<b>RED VELVET CUPCAKES</b><br />
<b><br /></b>
<b>SPECIALTY COCKTAIL:</b><br />
<b>BLOOD ORANGE SPARKLING VODKA</b></div>
<div style="text-align: center;">
<br /></div>
<br />
<b>WARM ARTICHOKE AND BACON DIP</b><br />
<div>
<span style="font-size: x-small;">(Adapted from Giada deLaurentis)</span><br />
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<tr><td class="tr-caption" style="font-size: 12.800000190734863px;"><span style="font-size: xx-small;">catebogue</span><br />
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<tr><td class="tr-caption" style="font-size: 12.800000190734863px;"><span style="font-size: xx-small;">catebogue</span><br />
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This dip is an updated or amped up version of the classic artichoke dip. The homemade pita chips are to die for, and sautéing shallots, artichokes and garlic in the rendered bacon fat take this dip to another level. Our group thought it was a big hit!<br />
<b><br /></b>
<b>PITA CHIPS:</b><br />
1 tsp chili powder<br />
1 tsp ground cumin<br />
3 to 4 pita breads<br />
2 TBSP extra-virgin olive oil<br />
1/2 tsp kosher salt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjQM-FsbtSEFyWFlScH47hdKATAqgXJonGOk34g9xM6qu4RVyT-e9Tsi9Le_4nhyphenhyphenO02hXU_dwzx01DMZ4Ba4E_u7MhFxw8N2iImQfGmvOHXtWlMrvGjV2TTx8jFng_JNvdjbgbLFgzXE/s1600/IMG_1035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjQM-FsbtSEFyWFlScH47hdKATAqgXJonGOk34g9xM6qu4RVyT-e9Tsi9Le_4nhyphenhyphenO02hXU_dwzx01DMZ4Ba4E_u7MhFxw8N2iImQfGmvOHXtWlMrvGjV2TTx8jFng_JNvdjbgbLFgzXE/s400/IMG_1035.JPG" width="300" /></a></div>
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<b>DIP</b>:</div>
<div>
Butter, for greasing the baking dish (Or spray with cooking spray)<br />
5 strips thick-cut bacon<br />
2 shallots, chopped<br />
2 cloves garlic, minced<br />
1 14 oz can artichokes, drained<br />
1 1/2 tsp kosher salt<br />
1/2 tsp freshly ground black pepper<br />
2 cups (16 oz) low-fat cream cheese<br />
1/3 cup sour cream (I use Light)<br />
1/4 cup mayonnaise (preferably Hellman's)<br />
1/4 cup fresh lemon juice (from 1 large lemon)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEAxq-1YBUqSmoFQVGRNtv5X3XYVdwkzmZ4Oqz5gyy7WDBNex_xTv28xPbMRRG4ot6JkeNes22rNaEY_-rRk9_VBSX9fItQR5cKRmvgiHoQbh-9GgXPXjYH4LGbrEoNLk7UOqu7uvmpY/s1600/IMG_1036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEAxq-1YBUqSmoFQVGRNtv5X3XYVdwkzmZ4Oqz5gyy7WDBNex_xTv28xPbMRRG4ot6JkeNes22rNaEY_-rRk9_VBSX9fItQR5cKRmvgiHoQbh-9GgXPXjYH4LGbrEoNLk7UOqu7uvmpY/s400/IMG_1036.JPG" width="400" /></a></td></tr>
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<b>For the pita chips:</b> Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a small bowl, combine the chili powder and cumin.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxqutWl875B23vT7SK5O5GEo2cCsQn_4INy1WSwASdzZg3oO_fSzBySx5LFqMxKSV3owjXCSjQUPFn5Q3p0O-IJfIb_bLps_GOTfxSMPopRedEZ1gVRJTObdEtYc-sqocHINZPexKb50/s1600/IMG_1037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxqutWl875B23vT7SK5O5GEo2cCsQn_4INy1WSwASdzZg3oO_fSzBySx5LFqMxKSV3owjXCSjQUPFn5Q3p0O-IJfIb_bLps_GOTfxSMPopRedEZ1gVRJTObdEtYc-sqocHINZPexKb50/s400/IMG_1037.jpg" width="400" /></a><br />
Drizzle the tops of the pita breads with the olive oil, and then sprinkle with the spice mixture and salt.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXmNID3O7g31AshDXNx5jED5UzyKozQkqO7EUt_GHLiWDAFtQeqyXVIo1TW480U7KfQ6JORaKZsNC6Q35zeYYv1uvq9RugIGknICJw02rWZPCAqJ7Cu5qcbrW7BapU1-rTddmwQa_R68/s1600/IMG_1038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYXmNID3O7g31AshDXNx5jED5UzyKozQkqO7EUt_GHLiWDAFtQeqyXVIo1TW480U7KfQ6JORaKZsNC6Q35zeYYv1uvq9RugIGknICJw02rWZPCAqJ7Cu5qcbrW7BapU1-rTddmwQa_R68/s400/IMG_1038.jpg" width="400" /></a><br />
<br />
Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUPJnoRRi_Z1eSiEyhX2-LskJqVwp6xRdZojXc-wKoTq59CuhvDllswOw1X95cKdSRdSX1zI41QCDAwFUAFmvVXbN1Up8wBSjmHHB47M4IF9AcA-SS6-NCDXVq9pOKb7r8Lg5f6fUsr8/s1600/IMG_1039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUPJnoRRi_Z1eSiEyhX2-LskJqVwp6xRdZojXc-wKoTq59CuhvDllswOw1X95cKdSRdSX1zI41QCDAwFUAFmvVXbN1Up8wBSjmHHB47M4IF9AcA-SS6-NCDXVq9pOKb7r8Lg5f6fUsr8/s400/IMG_1039.JPG" width="300" /></a></td></tr>
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Once cooled, place in an airtight container (like a ziplock baggie) until ready to serve.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg849hvkjqf9CumLzui16Oo00_6kBd62u8oB8py-98RDoYduN-kIOdIgzWqzsfYfc1SIywUJjoFAfFw49uuv1Z-nng2plgc-9tFQ2lbpDYsyTAaIPjWnJYykx7KsnszItbOrb2xqsjfuVs/s1600/IMG_1043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg849hvkjqf9CumLzui16Oo00_6kBd62u8oB8py-98RDoYduN-kIOdIgzWqzsfYfc1SIywUJjoFAfFw49uuv1Z-nng2plgc-9tFQ2lbpDYsyTAaIPjWnJYykx7KsnszItbOrb2xqsjfuVs/s400/IMG_1043.jpg" width="400" /></a><br />
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<b>For the dip: </b>Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter or spray with cooking spray a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.<br />
<br />
Place a large skillet over medium-high heat. Add the bacon and cook until crispy, about 8 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA20-c2XIQ7qWvKeVvMXkQy7XdOA1cDQnIEgd7Ynr28QvOd5pIV3-u34Jbcz6tX_hiz4nGNEUMfNEHgiVmemQxiuazs92vix5SKo335s4eyIkhycawf7V1ff87fmQ9e-V6se_FoCIkOks/s1600/IMG_1040.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA20-c2XIQ7qWvKeVvMXkQy7XdOA1cDQnIEgd7Ynr28QvOd5pIV3-u34Jbcz6tX_hiz4nGNEUMfNEHgiVmemQxiuazs92vix5SKo335s4eyIkhycawf7V1ff87fmQ9e-V6se_FoCIkOks/s400/IMG_1040.jpg" width="400" /></a></td></tr>
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Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet add the shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-4QyQd7umqpdoFPn_tpg027qZZhgXwoxuhVG9YuZWUdOesdw2OlhpNXNWaFAbuy0w0g6cnYtQ7nE9dv_XDnuW5ZrKOnwgKkB-jqiE_Aw3BHjCNsbnjPcSsYxeDsHIzcKqTI-_YEODDI/s1600/IMG_1041.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk-4QyQd7umqpdoFPn_tpg027qZZhgXwoxuhVG9YuZWUdOesdw2OlhpNXNWaFAbuy0w0g6cnYtQ7nE9dv_XDnuW5ZrKOnwgKkB-jqiE_Aw3BHjCNsbnjPcSsYxeDsHIzcKqTI-_YEODDI/s400/IMG_1041.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Cook over medium heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes. Place vegetables to a paper towel and drain the oil a bit by blotting with another paper towel.<br />
<br />
Transfer the vegetables to a food processor. Add the cream cheese, sour cream, mayonnaise, lemon juice, and the remaining 1 teaspoon salt. Pulse until combined but still chunky.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh89Ad5GtOTYfvFOQdyxxq5LMQ7YPrStRTdIciWrwNqiZ_py6cvgpURcHpL2PNOsS1yoPPfrT0BkiN8jIVXZH80CWqyROnGZTlr0f87POB8apRnOCClPkc7-J69neVPJczwCF1pVpm2VY/s1600/IMG_1042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh89Ad5GtOTYfvFOQdyxxq5LMQ7YPrStRTdIciWrwNqiZ_py6cvgpURcHpL2PNOsS1yoPPfrT0BkiN8jIVXZH80CWqyROnGZTlr0f87POB8apRnOCClPkc7-J69neVPJczwCF1pVpm2VY/s400/IMG_1042.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Place the dip in the prepared baking dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SxQWARJP33nszFWsgFEUkjEafDqROlJj4cmb7Vj_Eg0vG4ABsIKanoYXYDfHWkkIi8uXrm1mbkdTUv3bYGI6hd8EEfqyvRgwxSeQtWYV77SH3tjbgZrHvvpBt4F1Pp3PS7CDvNyXKDg/s1600/IMG_1044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SxQWARJP33nszFWsgFEUkjEafDqROlJj4cmb7Vj_Eg0vG4ABsIKanoYXYDfHWkkIi8uXrm1mbkdTUv3bYGI6hd8EEfqyvRgwxSeQtWYV77SH3tjbgZrHvvpBt4F1Pp3PS7CDvNyXKDg/s400/IMG_1044.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Bake until just warmed through (do not let the dip boil), roughly 10 minutes. Top with the crispy bacon pieces. Serve with the pita chips for dipping.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVR4xusfxwkvg14IEmfqQk_9f-7t6PRaTVFgV-BG5kn6dA6QMhRpRCEbMeZbS_RTYQ0JM_PNEQfObieGodpemviduoyPWSk0AFUVEByPi2A8Mlex_q52Jle-J4mOZBnX7BUqlM0yTOaM/s1600/IMG_1046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVR4xusfxwkvg14IEmfqQk_9f-7t6PRaTVFgV-BG5kn6dA6QMhRpRCEbMeZbS_RTYQ0JM_PNEQfObieGodpemviduoyPWSk0AFUVEByPi2A8Mlex_q52Jle-J4mOZBnX7BUqlM0yTOaM/s640/IMG_1046.JPG" width="640" /></a></td></tr>
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</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhworZLtgVe88JqF6ZL0C-CfglkrfrlOUqnmIr11sLiBPGhJQesvRobqJENe5uxgpY9YYDPF5RfMY7eSB5xLdiGxgP1hiyrh7Ugr9NoTnIXd9KcyNePjZ19KSdhArxAZB1tlE1s0wOFzGs/s1600/IMG_1047.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhworZLtgVe88JqF6ZL0C-CfglkrfrlOUqnmIr11sLiBPGhJQesvRobqJENe5uxgpY9YYDPF5RfMY7eSB5xLdiGxgP1hiyrh7Ugr9NoTnIXd9KcyNePjZ19KSdhArxAZB1tlE1s0wOFzGs/s640/IMG_1047.JPG" width="640" /></a></td></tr>
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<h2 class="cookbook-name" itemprop="name" style="box-sizing: border-box; clear: none; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; line-height: 30px !important; margin: 0px 0px 10px; padding: 0px;">
<div style="text-align: left;">
<span style="font-size: small;">RED WINE BRAISED BEEF ROAST WITH CARROTS, ONIONS, AND GARLIC </span></div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-weight: normal;">(Adapted from so damn delish)</span></span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MTre02pX0op3FodDPTXK4OXvJrPoYjCUM9aem-8Z7D-xdJCAeEW74V36De1JFFpK1fiDZTNcRDTgm2irQvrYfSSN7ch1Ze4mVA1KndzkzXtFXc4KemXxEFS-eJK5CcbLRCUU7avXBX8/s1600/IMG_1064.JPG" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8MTre02pX0op3FodDPTXK4OXvJrPoYjCUM9aem-8Z7D-xdJCAeEW74V36De1JFFpK1fiDZTNcRDTgm2irQvrYfSSN7ch1Ze4mVA1KndzkzXtFXc4KemXxEFS-eJK5CcbLRCUU7avXBX8/s640/IMG_1064.JPG" width="640" /></a></div>
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</div>
<div>
2-3 lb beef chuck roast</div>
<div>
1 cup of flour, for dredging</div>
<div>
1 16oz bag baby carrots <br />
3 garlic cloves, chopped<br />
1 large red onion, sliced thin<br />
3-4 cups beef broth<br />
1 cup red wine<br />
2 Tablespoons worcestershire sauce<br />
1 teaspoon dried thyme<br />
1 teaspoon sage<br />
1 bay leaf<br />
salt and pepper, to taste</div>
<br />
Preheat oven to 275 degrees. <br />
Dry roast with paper towels. Liberally season with salt and pepper.<br />
Place flour on plate. Dredge seasoned roast on all four sides through the flour. Set aside.<br />
Heat 1 Tablespoon olive oil in dutch oven (or ovenproof pot) on medium-high heat. When hot add roast and sear all four sides for 2-3 min per side**. Set roast aside on plate.<br />
For the Carrots, Onion, & Garlic<br />
Heat 1 Tablespoon olive oil in dutch oven (after searing roast) over medium high heat. When hot add garlic, onions, and carrots. Sauté for 4-6 minutes- or until onions are translucent, stirring occasionally.<br />
Add DRY red wine to deglaze pan, scraping up the small bits. Bring to a boil and cook for 2 min.</div>
Add beef broth, worcestershire, dried thyme, sage, bay leaf, and salt and pepper (to taste).<br />
Submerge roast into liquid, carrots, onions, and garlic. Place lid on dutch oven. <br />
Cook for 2-3 hours in oven, or until meat falls apart with fork.<br />
Remove from oven and let sit for 20 minutes. Serve. <br />
<div>
<br /></div>
<div>
<b>MASHED POTATOES</b></div>
<div>
<span style="font-size: x-small;">(Adapted from Pioneer Woman)</span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTX7Ng4Ax1acCtYHdRArEAggRFwzPpyLTVkKOPE-7teXrO1DTYJY7mriY6MPtIQr7eInORTCc8xJ-GTcmlUucPdLRfMD69RKkhLfHY_rTY7oTSEwoSuJ2DtHSxYjMpReT93DM1b3WBS8/s1600/IMG_1065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwTX7Ng4Ax1acCtYHdRArEAggRFwzPpyLTVkKOPE-7teXrO1DTYJY7mriY6MPtIQr7eInORTCc8xJ-GTcmlUucPdLRfMD69RKkhLfHY_rTY7oTSEwoSuJ2DtHSxYjMpReT93DM1b3WBS8/s640/IMG_1065.JPG" width="640" /></a></div>
<br />
5 pounds Baking Potatoes<br />
3/4 cup Butter<br />
8 ounces Cream Cheese, softened<br />
1/2 cup Half and Half<br />
1/2-1 teaspoon Lawry's Seasoned Salt<br />
1/2-1 teaspoon Black Pepper<br />
<br />
Peel and cut potatoes into pieces that are about equal size.<br />
Bring a large pot of water to a simmer and mix in the potatoes.<br />
Bring to a boil and cook for approximately 30 minutes.<br />
When they’re cooked all the way through, the fork should readily slide into the potatoes with no resistance... without potatoes falling apart.<br />
Drain the potatoes in a colander.<br />
When they have finished draining, put them back into the dry pot and place pot on the stove.<br />
Mash the potatoes over low heat, permitting all the steam to escape, before adding in all the other ingredients.<br />
Turn off the stove and add 1.5 sticks of butter... an 8-ounce package of cream cheese... and about 1/2 cup of half-and-half.<br />
Mash the potatoes well.<br />
Add about 1/2 teaspoon of Lawry’s Seasoning Salt and 1/2 teaspoon of black pepper.<br />
Stir well, and place in a medium-sized baking dish.<br />
Toss a few pats of butter over the top of the potatoes and place them in a 350 degree F oven.<br />
Heat until butter is melted and potatoes are warmed through.<br />
<div>
<br /></div>
<b>NO FAIL BUTTER AND GARLIC GREEN BEANS</b><br />
<div>
<span style="font-size: x-small;">(Adapted from baking mischief)</span><br />
<span style="font-size: x-small;"><br /></span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTacHRMSyZAx4b1aO50v-IRHigMnrHFLKjaHZxxEKwOU0yID1npwYuXubQZnMe_ILgAYraLbQqqlA-5RdVSJqx3FTevjjSzbPyXNJiHzJlTWGM0-cJiB7GrjxrG9FSZ8u5en__LBBVFaU/s1600/IMG_1066.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTacHRMSyZAx4b1aO50v-IRHigMnrHFLKjaHZxxEKwOU0yID1npwYuXubQZnMe_ILgAYraLbQqqlA-5RdVSJqx3FTevjjSzbPyXNJiHzJlTWGM0-cJiB7GrjxrG9FSZ8u5en__LBBVFaU/s640/IMG_1066.jpg" width="640" /></a><span style="font-size: x-small;"><br /></span>1 pound green beans trimmed and washed<br />
2 cloves garlic minced*<br />
1 tablespoon butter<br />
Salt and pepper to taste<br />
<br />
In a medium pot, cover green beans with cold water and bring to a boil. Lower the heat and simmer for 5-10 minutes, until they reach your preferred level of doneness (I like mine on the softer side). Drain and set aside.<br />
Melt butter over medium heat in a large skillet. Add the garlic and toast until golden, watching carefully to ensure it doesn't burn.<br />
Add the cooked green beans to the pan, sprinkle with salt and pepper, and toss to coat (and reheat if they've cooled).<br />
<br />
<div>
<div>
<b>BLOOD ORANGE SPARKLING VODKA</b></div>
<div>
<span style="font-size: x-small;">(Adapted from localhaven.net)</span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiba9myBshEDL2BJjJMeWFWB9N_grj5FjZULtWtE3R3P5LKCk7OyS8PkT2tJHT9mX0BXAPCfPnwqSzHOFSX6gb4LvX7MtUmJczmj1xivd5tWkq8l0QjS6Vj7ONLpEIREom9mzR6Eml3GWw/s1600/IMG_1068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiba9myBshEDL2BJjJMeWFWB9N_grj5FjZULtWtE3R3P5LKCk7OyS8PkT2tJHT9mX0BXAPCfPnwqSzHOFSX6gb4LvX7MtUmJczmj1xivd5tWkq8l0QjS6Vj7ONLpEIREom9mzR6Eml3GWw/s640/IMG_1068.JPG" width="480" /></a><span style="font-size: x-small;"><br /></span><br />
Hangar 1 Straight Vodka<br />
4 blood oranges (1 reserved for garnish)<br />
5 sprigs tarragon ( 1 reserved for garnish)<br />
1/2 cup sugar<br />
1/2 cup water<br />
Sparkling water<br />
<br />
<b>Tarragon Simple Syrup:</b><br />
Bring sugar and water to a boil in a saucepan. Cook, stirring until sugar dissolves. Remove from heat and add tarragon. Let steep for up to 2 hours. Then remove tarragon and reserve. <br />
<br />
<b>Blood Orange Sparkling Vodka:</b><br />
1/2 part simple syrup<br />
2 parts blood orange juice<br />
1 part Hangar 1 Straight Vodka<br />
Sparkling Water<br />
<br />
Fill a glass with tarragon simple syrup, blood orange juice and vodka stirring together. Add a handful of ice cubes and top with sparkling water. Garnish with blood orange slices and tarragon sprigs.<br />
<br />
<br /></div>
<div>
<div>
<div>
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<div style="text-align: center;">
<b><span style="font-size: large;">A few pics from our fabulous evening:</span></b></div>
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<b><span style="font-size: x-large;">NEXT UP:</span></b></div>
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<b><span style="font-size: x-large;">We are meeting in APRIL at </span></b><br />
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<b><span style="font-size: x-large;">Sheila and Russell's!</span></b><br />
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-85835162502067937402017-11-03T04:28:00.001-07:002018-01-07T04:34:16.125-08:00DECEMBER SUPPER CLUB '17Our tradition now is to go out with our Suwanee Supper Club group in December to give everyone a break from the holiday craziness.<br />
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This year we're heading out for steak at a fabulous (fairly new) restaurant called <a href="https://frankiesthesteakhouse.com/">Frankie's</a>.<br />
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<b>FRANKIE'S THE STEAKHOUSE</b></div>
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<b> 6500 Sugarloaf Parkway</b></div>
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<b>Duluth, GA 30097 </b></div>
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<b>(678) 395-6447</b></div>
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We ended up having a fabulous time together enjoying each other's company in an amazing restaurant! The food, service and atmosphere were outstanding. We did miss one couple unfortunately due to minor surgery. :(<br />
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How fabulous is this menu?<br />
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<div class="vc_row wpb_row vc_row-fluid eltd-section eltd-content-aligment-left mpc-row" data-eltd-parallax-speed="1" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #797979; font-family: 'Crimson Text', sans-serif; font-size: 18px; margin-bottom: 0px !important; margin-left: -15px; margin-right: -15px; margin-top: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
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STARTERS</div>
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<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
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<div class="mpc-textblock mpc-typography--preset_0 mpc-inited" id="mpc_textblock-1659fc51fccf0cf" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #555555; font-family: Arimo !important; font-size: 14px; line-height: 1.5; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: inherit; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">POACHED LOBSTER TAIL</strong><br />
Butter Poached Cold Water Lobster Tail With Tarragon Butter Sauce<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">GRILLED OYSTERS</strong><br />
Garlic Butter, Parmigiano-Reggiano<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">TUNA TARTARE*</strong><br />
Tomato, Cucumber, Avocado, Miso Soy Sauce<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">JUMBO LUMP CRAB CAKE</strong><br />
Chives, Crispy Capers, Lemon Beurre Blanc<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">FRITTO MISTO</strong><br />
Fried Calamari, Shrimp, Cod, Zucchini, Marinara and Roasted Garlic Aioli Sauce<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">HUDSON VALLEY FOIE GRAS*</strong><br />
Fig Jam, Brioche Bread, Port Glaze<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">LOLLIPOP LAMB CHOPS*</strong><br />
Mediterranean Herb Quinoa Salad, Mint Glazed<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">PRIME BEEF CARPACCIO*</strong><br />
Shaved Parmigiano-Reggiano, Baby Arugula, Crispy Capers, Garlic Aioli, Flat Bread, White Truffle Oil<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">PORTOBELLO CARPACCIO</strong><br />
Goat Cheese Cream, Balsamic Glaze, Pickled Red Onion</div>
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<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
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<div class="mpc-textblock mpc-typography--preset_1 mpc-inited" id="mpc_textblock-9259fc51fccf30f" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Arimo !important; font-size: 20px; font-weight: 700 !important; line-height: 1; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
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FRANKIE’S FAVORITES</div>
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<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
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<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">SCOTTISH SALMON OSCAR STYLE*</strong><br />
Grilled Salmon Fillet, Sautéed Spinach, Grilled Asparagus Jumbo Lump Crabmeat, Hollandaise Sauce<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">CHILEAN SEA BASS</strong><br />
Herb Crusted, Grilled Asparagus, Mashed Potatoes, Capers Beurre Blanc<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">GRILLED LEMON CHICKEN</strong><br />
Roasted Potatoes, Haricot Verts Uncle Frankie’s Lemon Sauce<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">TUNA*</strong><br />
Grilled Ahi Tuna, Baby Bok Choy, Pickled Ginger Miso Soy Sauce</div>
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</div>
</div>
<div class="wpb_column vc_column_container vc_col-sm-6 mpc-column" data-column-id="mpc_column-8459fc51fcd094b" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; float: left; margin: 0px; min-height: 1px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline; width: 490px;">
<div class="vc_column-inner " style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px 15px; vertical-align: baseline; width: 490px;">
<div class="wpb_wrapper" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider-wrap" data-id="mpc_divider-6259fc51fccfaf2" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
</div>
<div class="mpc-textblock mpc-typography--preset_1 mpc-inited" id="mpc_textblock-9559fc51fccfb66" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Arimo !important; font-size: 20px; font-weight: 700 !important; line-height: 1; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
RAW BAR</div>
</div>
<div class="mpc-divider-wrap" data-id="mpc_divider-559fc51fccfc60" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
</div>
<div class="vc_empty_space" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; height: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span class="vc_empty_space_inner" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
<div class="mpc-textblock mpc-typography--preset_0 mpc-inited" id="mpc_textblock-559fc51fccfd7a" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #555555; font-family: Arimo !important; font-size: 14px; line-height: 1.5; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: inherit; vertical-align: baseline;">
<div class="page" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;" title="Page 1">
<div class="layoutArea" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div class="column" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">CRAB COCKTAIL</strong><br />
Colossal Crab, Remoulade, Cocktail Sauce<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">JUMBO SHRIMP COCKTAIL</strong><br />
Remoulade and Cocktail Sauce<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">OYSTERS ON THE HALF SHELL*</strong><br />
Chef Selection of Oysters, Champagne Mignonette,Cocktail Sauce<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">SEAFOOD TOWER*</strong><br />
Colossal Crab Cocktail, Jumbo Shrimp Cocktail, Oysters, Georgia Trout Ceviche</div>
</div>
</div>
</div>
</div>
<div class="vc_empty_space" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; height: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span class="vc_empty_space_inner" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
<div class="mpc-divider-wrap" data-id="mpc_divider-6859fc51fccff4b" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
</div>
<div class="mpc-textblock mpc-typography--preset_1 mpc-inited" id="mpc_textblock-10059fc51fccffb7" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Arimo !important; font-size: 20px; font-weight: 700 !important; line-height: 1; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
SOUP AND SALADS</div>
</div>
<div class="mpc-divider-wrap" data-id="mpc_divider-359fc51fcd00a1" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
</div>
<div class="vc_empty_space" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; height: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span class="vc_empty_space_inner" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
<div class="mpc-textblock mpc-typography--preset_0 mpc-inited" id="mpc_textblock-4459fc51fcd01a8" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #555555; font-family: Arimo !important; font-size: 14px; line-height: 1.5; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: inherit; vertical-align: baseline;">
<div class="page" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;" title="Page 1">
<div class="layoutArea" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div class="column" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">SOUP OF THE DAY</strong><br />
Today’s Soup<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">LOBSTER BISQUE</strong><br />
Lump Lobster, Shrimp, Sherry Crème Fraiche<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">CHOPPED</strong><br />
Chopped Mixed Greens, Hearts of Palm, Cucumbers, Onions, Tomatoes, Garbanzo Beans, Feta Cheese, Italian Vinaigrette<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">WEDGE</strong><br />
Fresh Baby Iceberg, Heirloom Tomatoes, Maytag Blue Cheese, Crispy Bacon, Garlic Herb Croutons, Hearts of Palm, Maytag Blue Cheese Dressing<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">CAPRESE</strong><br />
Buffalo Mozzarella, Vine-Ripened Tomatoes, Fresh Basil, Balsamic Vinegar, E.V.O.O<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">BURRATA</strong><br />
Burrata Cheese, Candied Walnuts, Roasted Red and Gold Beets, 15 Year Old Aged Balsamic Vinegar, Arugula, E.V.O.O<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">CAESAR*</strong><br />
Hearts of Romaine, Garlic Herb Croutons, Shaved Parmigiano-Reggiano, White Anchovy Caesar Dressing</div>
</div>
</div>
</div>
</div>
<div class="vc_empty_space" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; height: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span class="vc_empty_space_inner" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
<div class="mpc-divider-wrap" data-id="mpc_divider-5259fc51fcd038d" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
</div>
<div class="mpc-textblock mpc-typography--preset_1 mpc-inited" id="mpc_textblock-2959fc51fcd03f8" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Arimo !important; font-size: 20px; font-weight: 700 !important; line-height: 1; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
ITALIAN SPECIALTIES</div>
</div>
<div class="mpc-divider-wrap" data-id="mpc_divider-6959fc51fcd04de" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
</div>
<div class="vc_empty_space" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; height: 12px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span class="vc_empty_space_inner" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
<div class="mpc-textblock mpc-typography--preset_0 mpc-inited" id="mpc_textblock-6259fc51fcd05e4" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #555555; font-family: Arimo !important; font-size: 14px; line-height: 1.5; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: inherit; vertical-align: baseline;">
<div class="page" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;" title="Page 1">
<div class="layoutArea" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div class="column" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">JUMBO SEA SCALLOPS*</strong><br />
Pan Seared Jumbo Scallops over Linguine, Pancetta, Artichokes, and Lemon Butter<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">CIOPPINO</strong><br />
Today’s Fish with Lobster Tail, Mussels, Clams, Calamari, Shrimp, Scallops, Tomato Wine Broth, Toasted Garlic Bread<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">LOBSTER FRA DIAVOLO</strong><br />
Lobster Tail, San Marzano Tomato Sauce, Red Pepper Flake, Garlic, Oregano, Black Spaghetti<br />
<strong style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">BONE IN VEAL PARMIGIANA</strong><br />
Fresh Mozzarella, Marinara, Fresh Basil</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
<div class="vc_row wpb_row vc_row-fluid eltd-section eltd-content-aligment-left mpc-row" data-eltd-parallax-speed="1" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #797979; font-family: 'Crimson Text', sans-serif; font-size: 18px; margin-bottom: 0px !important; margin-left: -15px; margin-right: -15px; margin-top: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<div class="clearfix eltd-full-section-inner" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="wpb_column vc_column_container vc_col-sm-12 mpc-column" data-column-id="mpc_column-8859fc51fcd17e0" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; float: left; margin: 0px; min-height: 1px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline; width: 980px;">
<div class="vc_column-inner " style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px 15px; vertical-align: baseline; width: 980px;">
<div class="wpb_wrapper" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="vc_empty_space" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; height: 50px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<span class="vc_empty_space_inner" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
<div class="mpc-callout mpc-callout--style_2 mpc-inited" data-id="mpc_callout-8959fc51fcd1586" style="background-position: 0px 0px; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 7px solid rgb(243, 243, 243); box-sizing: border-box; margin: 0px; opacity: 1; outline: 0px; padding: 30px; position: relative; text-align: center; vertical-align: baseline;">
<div class="mpc-callout__content" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; vertical-align: baseline;">
<h3 class="mpc-callout__heading mpc-typography--preset_0" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #555555; font-family: Arimo !important; font-size: 20px; font-weight: 400 !important; line-height: 2; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline; width: 876px;">
STEAK AND CHOPS</h3>
<div class="mpc-callout__description mpc-typography--preset_0" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #555555; font-family: Arimo !important; font-size: 16px; line-height: 1.7; margin: 10px 0px 0px; outline: 0px; padding: 0px; text-transform: inherit; vertical-align: baseline; width: 876px;">
<table style="background-position: 0px 0px; background-repeat: initial initial; border-collapse: collapse; border-spacing: 0px; border: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 100%px;"><tbody style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<tr style="background-position: 0px 0px; background-repeat: initial initial; border: 1px solid rgb(204, 204, 204); margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 5px 10px; text-align: center; vertical-align: baseline;" width="160"></td><td style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 5px 10px; text-align: center; vertical-align: baseline;" width="179">Center Cut* – 8oz</td><td style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 5px 10px; text-align: center; vertical-align: baseline;" width="168">Tomahawk* – 38oz</td></tr>
<tr style="background-position: 0px 0px; background-repeat: initial initial; border: 1px solid rgb(204, 204, 204); margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 5px 10px; text-align: center; vertical-align: baseline;" width="160">Rib Eye* – 14oz</td><td style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 5px 10px; text-align: center; vertical-align: baseline;" width="179">Double Cut* – 12oz</td><td style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 5px 10px; text-align: center; vertical-align: baseline;" width="168">New York Strip* – 14oz</td></tr>
<tr style="background-position: 0px 0px; background-repeat: initial initial; border: 1px solid rgb(204, 204, 204); margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><td style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 5px 10px; text-align: center; vertical-align: baseline;" width="160">RBone In Rib Eye* – 24oz</td><td style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 5px 10px; text-align: center; vertical-align: baseline;" width="179">Bone In Filet* – 16oz</td><td style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 5px 10px; text-align: center; vertical-align: baseline;" width="168">Lamb Chops*</td></tr>
</tbody></table>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
<div class="vc_row wpb_row vc_row-fluid eltd-section eltd-content-aligment-left mpc-row" data-eltd-parallax-speed="1" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #797979; font-family: 'Crimson Text', sans-serif; font-size: 18px; margin-bottom: 0px !important; margin-left: -15px; margin-right: -15px; margin-top: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
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<div class="vc_column-inner " style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px 15px; vertical-align: baseline; width: 980px;">
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<h4 style="-webkit-box-flex: 0; background-position: 0px 0px; border: 0px; color: black; flex: 0 1 auto; font-family: Cabin, sans-serif; font-weight: 400; letter-spacing: 1px; line-height: 1em; margin: 0px; outline: 0px; padding: 0px 0.8em; text-transform: uppercase; vertical-align: baseline; word-wrap: break-word;">
</h4>
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<div class="vc_row wpb_row vc_inner vc_row-fluid eltd-section eltd-content-aligment-left mpc-row" data-eltd-parallax-speed="1" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; margin-bottom: 0px !important; margin-left: -15px; margin-right: -15px; margin-top: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<div class="eltd-full-section-inner" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="wpb_column vc_column_container vc_col-sm-6 mpc-column" data-column-id="mpc_column-8459fc51fcd3818" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; float: left; margin: 0px; min-height: 1px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline; width: 490px;">
<div class="vc_column-inner " style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px 15px; vertical-align: baseline; width: 490px;">
<div class="wpb_wrapper" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider-wrap" data-id="mpc_divider-8359fc51fcd3348" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
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<div class="mpc-textblock mpc-typography--preset_1 mpc-inited" id="mpc_textblock-4959fc51fcd33c1" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Arimo !important; font-size: 20px; font-weight: 700 !important; line-height: 1; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
VEGETABLES</div>
</div>
<div class="mpc-divider-wrap" data-id="mpc_divider-4659fc51fcd34c5" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
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<div class="page" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;" title="Page 1">
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<div class="column" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div class="page" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;" title="Page 2">
<div class="layoutArea" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div class="column" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
– Panko Onion Rings with Frankie’s Steak Sauce<br />
– Spicy Cipollini Onions<br />
– Steamed Broccoli, Lemon Olive Oil Emulsion<br />
– Sautéed Garlic Spinach<br />
– Sautéed Wild Mushrooms<br />
– Charcoal Grilled Asparagus<br />
– Flash Fried Brussels Sprouts and Cauliflower</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
<div class="wpb_column vc_column_container vc_col-sm-6 mpc-column" data-column-id="mpc_column-959fc51fcd3f0e" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; float: left; margin: 0px; min-height: 1px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline; width: 490px;">
<div class="vc_column-inner " style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px 15px; vertical-align: baseline; width: 490px;">
<div class="wpb_wrapper" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider-wrap" data-id="mpc_divider-5859fc51fcd3a99" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<div class="mpc-divider mpc-align--center mpc-disable--left mpc-inited" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table; margin-bottom: 0px; margin-left: auto !important; margin-right: auto !important; margin-top: 0px; opacity: 1; outline: 0px; padding: 0px; position: relative; text-align: center; vertical-align: baseline; width: 460px;">
<div class="mpc-divider__line mpc-side--right" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; display: table-cell; margin: 0px; outline: 0px; padding: 0px; vertical-align: middle; width: 460px;">
<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
</div>
<div class="mpc-textblock mpc-typography--preset_1 mpc-inited" id="mpc_textblock-3459fc51fcd3b08" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #333333; font-family: Arimo !important; font-size: 20px; font-weight: 700 !important; line-height: 1; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
POTATOES</div>
</div>
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<span style="background-position: 0px 0px; background-repeat: initial initial; border-color: rgb(136, 136, 136) transparent transparent; border-top-style: solid; border-width: 1px 0px 0px; display: block; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px !important; outline: 0px; padding: 0px; vertical-align: baseline;"></span></div>
</div>
</div>
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<div class="page" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;" title="Page 1">
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<div class="layoutArea" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
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<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; vertical-align: baseline;">
– Loaded Baked Potato<br />
– Garlic Mashed Potatoes<br />
– Lyonnaise Potatoes<br />
– Hash Browns<br />
– Truffle Parmigiano-Reggiano Fries<br />
– Garlic Fries</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
<div class="mpc-textblock mpc-typography--preset_0 mpc-inited" id="mpc_textblock-9759fc51fcd420c" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #555555; font-family: Arimo !important; font-size: 14px; line-height: 1.5; margin: 0px; max-width: 100%; opacity: 1; outline: 0px; padding: 0px; text-transform: inherit; vertical-align: baseline;">
<div class="page" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;" title="Page 1">
<div class="layoutArea" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
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<div class="page" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;" title="Page 2">
<div class="layoutArea" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div class="column" style="background-position: 0px 0px; border: 0px; color: inherit; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-align: inherit; vertical-align: baseline;">
<div style="background-position: 0px 0px; border: 0px; max-width: 100%; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
– Frankie’s Lobster Macaroni and Cheese<br />
– Corn Soufflé</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
<div class="vc_row wpb_row vc_row-fluid eltd-section eltd-content-aligment-left mpc-row" data-eltd-parallax-speed="1" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #797979; font-family: 'Crimson Text', sans-serif; font-size: 18px; margin-bottom: 0px !important; margin-left: -15px; margin-right: -15px; margin-top: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<div class="clearfix eltd-full-section-inner" style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<div class="vc_column-inner " style="background-position: 0px 0px; background-repeat: initial initial; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px 15px; vertical-align: baseline; width: 980px;">
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– Bearnaise<br />
– Frankie’s Steak Sauce<br />
– Au Poivre<br />
– Foie Gras*<br />
– Jumbo Lump Crab Cake<br />
– Oscar Style</div>
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-7194641632854975512017-10-19T01:52:00.003-07:002017-10-19T02:37:25.820-07:00OCTOBER '17 SUPPER CLUB at Sharon and Dave's!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRX0JR_jk-zrJcMB7ONTQ58RGbkDFqviWHm80wScBywsmPu0uGNgMr3gbn8hsRi_7s8jUaecj6ldH3QSz20B7XF-7txi1YgPyBGwwwV5HFOI21wNwjEYeVGleCUgM1zqQg7H9vdShtEc/s1600/IMG_7375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="820" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRX0JR_jk-zrJcMB7ONTQ58RGbkDFqviWHm80wScBywsmPu0uGNgMr3gbn8hsRi_7s8jUaecj6ldH3QSz20B7XF-7txi1YgPyBGwwwV5HFOI21wNwjEYeVGleCUgM1zqQg7H9vdShtEc/s640/IMG_7375.jpg" width="328" /></a></div>
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Our friends Sharon and Dave hosted October's Supper Club, and unfortunately, we were out of state attending a wedding, and two other couples were absent as well. But the show must go on, so 3 out of the 6 couples met and had a wonderful time with fabulous food (or so I hear!).<br />
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<b>MENU:</b></div>
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<b><br /></b></div>
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<b>SHREDDED CROCK POT PORK</b></div>
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<b>GRILLED CORN ON THE COB</b></div>
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<b>AN ASSORTMENT OF BBQ SAUCES</b></div>
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<b>BAKED POTATO BAR</b></div>
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<b>FRESH TOMATOES WITH HERB DRESSING</b></div>
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<b>BROCCOLI COLESLAW</b></div>
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<b><br /></b></div>
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<b>STRAWBERRY SHORTCAKE</b></div>
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<b>GINGER BEER COCKTAIL</b></div>
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<b>STRAWBERRY SHORTCAKE</b><br />
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1 (store bought) vanilla cream Bundt cake or 2 (store bought) Angel Food Cakes - (torn into bite sized pieces)<br />
1 large instant vanilla pudding mix<br />
1 regular container of cool whip (thawed)<br />
2 cartons of frozen strawberries (thawed)<br />
whole milk<br />
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In a large mixing bowl, make the pudding mix using the whole milk according to the directions. Put in frig to set up.<br />
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After pudding is thickened, mix in the container of cool whip. Mix well.<br />
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In a large glass trifle dish or bowl, assemble the ingredients in layers. <br />
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First the cake, then the strawberries then the pudding. Do this until the bowl is full. I like to end with a layer of pudding.<br />
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Cover with plastic wrap and refrigerate for about an hour.<br />
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A few pics of the evening's dinner:<br />
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NEXT UP: DECEMBER SUPPER CLUB~</div>
<br />Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-71324277641917071062017-08-07T08:35:00.002-07:002017-08-07T08:35:59.820-07:00AUGUST '17 at Denise and Greg's!<div class="separator" style="clear: both; text-align: center;">
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Our friend Denise ended up having to have surgery in June, so we had to change it up this month! Those that could, met at a great restaurant for dinner. We'll get together again in October at someone's home.<br />
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Here's to a speedy recovery Denise!!!<br />
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<br />Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-72842825727153095102017-05-28T09:46:00.000-07:002017-06-13T04:08:27.472-07:00SUPPER CLUB JUNE 10 2017 - at Wendy and Scott's!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbdb4cpc6jC8blfLTZppvGA-lL0uTxItAmhpnqRKx6SD0gZkmopyJloQUxxHMj6YmvVI-FlsNmxZCMSWrMh9UAsf_k0NbA1iOvkjdohFcjlC-6EIsGLOzqiyvSct-VMPFWUHJKCYUjCo/s1600/grill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbdb4cpc6jC8blfLTZppvGA-lL0uTxItAmhpnqRKx6SD0gZkmopyJloQUxxHMj6YmvVI-FlsNmxZCMSWrMh9UAsf_k0NbA1iOvkjdohFcjlC-6EIsGLOzqiyvSct-VMPFWUHJKCYUjCo/s400/grill.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">googleimages</span></td></tr>
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Next Supper Club is SUMMERTIME at Scott and Wendy's!<br />
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These two also are in the middle of wedding planning for their daughter's November nuptials! But time with friends is important too.... Looking forward to being with friends in JUNE for a super casual and fun backyard summer cookout! <br />
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Here's what Wendy and Scott are serving up:<br />
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<b>MENU:</b><br />
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<b>APPETIZER:</b><br />
<b>GREEK DIP</b><br />
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<b>FILETS ON THE GRILL</b><br />
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<b>BABY GREENS SALAD WITH WARM DRESSING</b><br />
<b>TWICE BAKED POTATOES</b><br />
<b>GRILLED ASPARAGUS</b><br />
<b><br /></b>
<b>DESSERT:</b><br />
<b>KEY LIME CHEESECAKE </b><br />
<b><br /></b>
<b>DRINKS:</b></div>
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<b>Scott's Craft Beer Selections</b><br />
<b>Wendy's Peach Slushy</b></div>
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<b>GREEK DIP</b></div>
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This dip is just devine! It's fresh and crunch and sort of a take on the standard Mexican 7-layer dip, but it's much healthier (with hummus), and it'll pair nicely with a heavier dinner like beef filets.</div>
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1 8 oz pkg cream cheese, softened (I always use low or non-fat here)</div>
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1 TBSP lemon juice</div>
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1 tsp dried Italian seasoning</div>
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3 cloves garlic, minced</div>
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1-1/2 cups hummus</div>
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1 cup chopped cucumber (I use hothouse or English - tastes so much better)</div>
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1 cup chopped tomato</div>
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1/2 cup chopped pitted Kalamata olives</div>
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1/2 cup crumbled feta cheese</div>
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1/3 cup sliced green onions</div>
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Pita chips and/or multigrain tortilla chips</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ScJdheizms-ngJMzFvZ7L3FVQIJsWlliTNDowb6yeMlzGPnabpntW5Du4msxtrAxmwIpzoVOs1-fl3IWgiJQs1WlHHIf9GuwacNkFXAHTROOkmUnYK5JPsd07R0hVesjzOaHXKpqY-o/s1600/IMG_6617.JPG" imageanchor="1" style="color: #d17575; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ScJdheizms-ngJMzFvZ7L3FVQIJsWlliTNDowb6yeMlzGPnabpntW5Du4msxtrAxmwIpzoVOs1-fl3IWgiJQs1WlHHIf9GuwacNkFXAHTROOkmUnYK5JPsd07R0hVesjzOaHXKpqY-o/s400/IMG_6617.JPG" style="border: none; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: xx-small;">Photo Credit: Cate Bogue</span></td></tr>
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In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.</div>
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Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Then evenly spread hummus on cream cheese layer.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPXCQXxqQjUa_Y7ljprsnu-Yz4ryVg_plg6zvAKEYbHbhL6yIpEtYGXiZHtWPYznSk7xbusrGN1oOgkiGOnd4KGat6WSL5BmAtTv5xlhafb1ZJxcnQkgXRSxZEKU_esJcAcZQXkMU_K0/s1600/IMG_6618.JPG" imageanchor="1" style="color: #d17575; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPXCQXxqQjUa_Y7ljprsnu-Yz4ryVg_plg6zvAKEYbHbhL6yIpEtYGXiZHtWPYznSk7xbusrGN1oOgkiGOnd4KGat6WSL5BmAtTv5xlhafb1ZJxcnQkgXRSxZEKU_esJcAcZQXkMU_K0/s400/IMG_6618.JPG" style="border: none; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: xx-small;">Photo Credit: Cate Bogue</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNOpW2qVPrlI_hlA7D1Wg6o1phW2J3FM0flPWCnJysPZIKejKrQVGkwWvfQ6U1DumwvqtHYY4jdRC4U3zfjdQijJOEFiQLXmkr6CFlIEiE5_844LfQD4FC3otxtKrFJ8SwMiwDXpUXWA/s1600/IMG_6619.JPG" imageanchor="1" style="color: #d17575; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNOpW2qVPrlI_hlA7D1Wg6o1phW2J3FM0flPWCnJysPZIKejKrQVGkwWvfQ6U1DumwvqtHYY4jdRC4U3zfjdQijJOEFiQLXmkr6CFlIEiE5_844LfQD4FC3otxtKrFJ8SwMiwDXpUXWA/s400/IMG_6619.JPG" style="border: none; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: xx-small;">Photo Credit: Cate Bogue</span></td></tr>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd6-7RGjnjDVQ_etsqVJQFOkRkWw3XDMdL3rjNcqTESVrh3cxDIaWKRYbVObvKgm4sGVQ1XrMUKUqHCJpFyE8-Azw1OkVPWp5khBzix08fLbvabOoeRah3M4e9zxdBT_iA6z0mEiMqVI/s1600/IMG_6620.JPG" imageanchor="1" style="color: #d17575; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpd6-7RGjnjDVQ_etsqVJQFOkRkWw3XDMdL3rjNcqTESVrh3cxDIaWKRYbVObvKgm4sGVQ1XrMUKUqHCJpFyE8-Azw1OkVPWp5khBzix08fLbvabOoeRah3M4e9zxdBT_iA6z0mEiMqVI/s400/IMG_6620.JPG" style="border: none; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-size: xx-small;">Photo Credit: Cate Bogue</span></td></tr>
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Top with cucumber, tomato, olives, feta cheese, and green onions.</div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7SpaW5lPpq0GqT4ZFG1k9HanK9JSkKuauzVt2vnuDX8GcpANKuF9OLovqozksbgWbrzto8hzqk78LlpMgNuqWW3Zt1E6cx8xKARdzxC7IWaSZUYGkNda7zxJ8lrz0gUdG3axQMBRZ_I/s1600/IMG_6621.JPG" imageanchor="1" style="color: #d17575; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA7SpaW5lPpq0GqT4ZFG1k9HanK9JSkKuauzVt2vnuDX8GcpANKuF9OLovqozksbgWbrzto8hzqk78LlpMgNuqWW3Zt1E6cx8xKARdzxC7IWaSZUYGkNda7zxJ8lrz0gUdG3axQMBRZ_I/s400/IMG_6621.JPG" style="border: none; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Photo Credit: Cate Bogue</span></td></tr>
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Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.</div>
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Makes about 2-1/2 cups dip.<br />
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<b>BEEF FILETS, SALMON and ASPARAGUS ON THE GRILL</b><br />
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Scott (as usual) did a fabulous job on the grill. Here's his secret:<br />
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Steaks- he topped each filet with a little Montreal Sauce and let them marinate for about 30 minutes at room temperature before grilling.<br />
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Salmon- Pour a little Lawry's lemon and herb marinade over the fish. Let marinate for about an hour (in the fridge - covered) ...then grill.<br />
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Asparagus - wash and trim. Put in a Ziploc bag. Add olive oil and Italian seasoning. Shake around to coat then grill.<br />
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All were DELISH!!!!<br />
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<b>BABY GREENS WITH WARM DRESSING</b></div>
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<span style="font-size: x-small;">(Adapted from All Recipes)</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKdMZFikfqTzZl_8p7NWAcFKeCtvrsDJ5Pj52r52iraqxNe7RRw5cwYTq229u6dL5zBISpiqCuXZ87ZgeTlI-LX2-Wm0Y76pNoSL53zG-TZ4dvrE68K7hbEEkx0RqB7Uh-NVclw3MACU/s1600/IMG_8217.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdKdMZFikfqTzZl_8p7NWAcFKeCtvrsDJ5Pj52r52iraqxNe7RRw5cwYTq229u6dL5zBISpiqCuXZ87ZgeTlI-LX2-Wm0Y76pNoSL53zG-TZ4dvrE68K7hbEEkx0RqB7Uh-NVclw3MACU/s400/IMG_8217.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">catebogue</span></td></tr>
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4 slices bacon</div>
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3/4 cup extra virgin olive oil</div>
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1/3 cup red wine vinegar</div>
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1/4 cup white sugar</div>
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1 tsp sea salt</div>
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1 clove garlic, minced</div>
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2 oz crumbled cheese (such as feta, goat, blue or gorgonzola)</div>
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6 cups mixed baby greens</div>
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2 TBSP toasted sliced almonds<br />
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Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Alternately you can cook the bacon in the microwave. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.<br />
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Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.<br />
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Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.</div>
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<b>KEY LIME CHEESECAKE</b></div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">catebogue</span></td></tr>
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2 cups graham cracker crumbs</div>
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1/4 cup sugar</div>
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1/2 cup butter or margarine, melted</div>
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3 (8-ounce) packages cream cheese, softened</div>
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1 1/4 cups sugar</div>
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3 large eggs</div>
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1 (8-ounce) container sour cream</div>
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1 1/2 teaspoons grated lime rind</div>
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1/2 cup Key lime juice</div>
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Garnishes: strawberry halves, lime slices, lime zest</div>
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<b>Strawberry Sauce</b></div>
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Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan.</div>
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Bake at 350° for 8 minutes; cool.</div>
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Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust.</div>
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Bake at 325 degrees Ffor 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides.</div>
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Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish, if desired, and serve with Strawberry Sauce.<br />
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A few pics from our evening:<br />
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Scott's IPA beer samplings for the guys:<br />
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A fresh adult "slushy" for the girls (Pinot Grigio and frozen peaches):<br />
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Our hors d'oeuvres selection:<br />
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Scott and Wendy's backyard (complete with hops growing in Atlanta, GA!):<br />
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Citronella for a muggy Atlanta evening = no mosquitos:<br />
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Our next get-together is in August at Denise and Greg's!<br />
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Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0tag:blogger.com,1999:blog-3639934863056516245.post-86723314897668806652017-03-22T06:28:00.000-07:002017-11-22T05:25:38.666-08:00SUPPER CLUB - FIESTA! 4/7/17 at Cate and Doug's<div style="text-align: center;">
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<span style="font-size: x-large;"><b>SUWANEE SUPPER CLUB~</b></span><br />
<span style="font-size: x-large;"><b>SIETE DE ABRIL (the 7th of April)</b></span></div>
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It's my husband's and my turn to host Supper Club this month. We are in the midst of planning our daughter's June wedding and are up to are elbows in details for that. But, we are looking forward to an evening escape to unwind, enjoy some great food and have fun with friends.</div>
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We decided to have an early Cinco de Mayo party! We are tied up on May 5th, so April 7th it is </div>
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<b>(OR</b> <b><span style="color: #660000; font-size: x-large;">SIETE DE ABRIL</span>!!!)! </b></div>
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<b><span style="font-size: x-large;">OLE!!!</span></b></div>
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We have a few surprises up our sleeve for after dinner (😜), but food wise, here's what we're serving and what my friends are bringing to enjoy (buffet style):<br />
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<b>PORK CARNITAS (me) </b></div>
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<b>FIESTA SALSA CHICKEN (me)</b><br />
<b style="text-align: start;">ROPA VIEJA SHREDDED BEEF (me)</b></div>
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<b>TORTILLA BOWLS (me)</b></div>
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<b>MEXICAN CUCUMBER SALAD (Wendy)</b></div>
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<b>PINTO BEANS IN CHILI SAUCE (me)</b></div>
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<b>MEXICAN RICE (Leslie)</b></div>
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<b>GUACAMOLE, SOUR CREAM, SHREDDED CHEESES</b></div>
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<b>HOT SALSA, MEDIUM SALSA, PICO DE GALLO</b></div>
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<b>PRALINES (Denise)</b><br />
<b>CHEESECAKE WITH KAHLUA DRIZZLE (Sharon)</b><br />
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<b>MARGARITAS (Mango and Regular) AND MEXICAN BEER</b></div>
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<b>CARNITAS</b></div>
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<span style="font-size: x-small;">(Adapted from Southern Living)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOpfAlrJCauzTZr6JcgizIntWLpK6gWe3klo1kB_gY3ATRek5Qd9UKharB9zo027LEnhOo03HdJyP_I-e9oZGl00qI44egP5OU7cA_EqB1cPAK-I_K2S0Zyg9p-cCOX2jm-4rKFX6d_4/s1600/IMG_7791.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOpfAlrJCauzTZr6JcgizIntWLpK6gWe3klo1kB_gY3ATRek5Qd9UKharB9zo027LEnhOo03HdJyP_I-e9oZGl00qI44egP5OU7cA_EqB1cPAK-I_K2S0Zyg9p-cCOX2jm-4rKFX6d_4/s400/IMG_7791.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">catebogue</span></td></tr>
</tbody></table>
1 4-5 lb lean boneless pork loin roast, with excess fat removed<br />
1 cup salsa verde <br />
1 large onion, minced<br />
4 cloves garlic, minced<br />
1 TBSP seasoned salt<br />
2 tsp pepper<br />
<br />
Serve any of the following on the side:<br />
<br />
2 dozen warm corn and/or flour tortillas<br />
1 cup sour cream<br />
2 cups Monterey Jack cheese, grated<br />
salsa and salsa verde<br />
<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEyz0FsHGR_Jc2NUViWpbFDFHNw0WtVJlqwveA4nC_wAKOAKm2P1F_p4PtSAfwIkrVwy8H2tesRzYg9ZDNC_ik5r93reGpq0mbsQoxDTUh4td2qQgW90wz7LTPJsy9f_AQPUYxmzm-7U/s1600/IMG_7772.JPG" imageanchor="1" style="color: #d17575; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEyz0FsHGR_Jc2NUViWpbFDFHNw0WtVJlqwveA4nC_wAKOAKm2P1F_p4PtSAfwIkrVwy8H2tesRzYg9ZDNC_ik5r93reGpq0mbsQoxDTUh4td2qQgW90wz7LTPJsy9f_AQPUYxmzm-7U/s400/IMG_7772.JPG" style="border: none; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12px;"><span style="font-size: xx-small;">catebogue</span></td></tr>
</tbody></table>
Place pork roast in 9 x 13 pan. Rub garlic into the roast. Sprinkle with the seasoned salt and pepper. Cover with salsa verde and onions.<br />
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<tr><td class="tr-caption" style="font-size: 12px;"><span style="font-size: xx-small;">catebogue</span></td></tr>
</tbody></table>
Loosely cover the pan with aluminum foil. Bake at 300 degrees for ~ 4 1/2 hours, or until fork tender.<br />
<br />
Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork. </div>
<div>
<br /></div>
<div>
***If not eating immediately, then let cool, and then place in a container with juices and refrigerate or freeze.</div>
<div>
<br />
Return to oven (after thawing if you're freezing). Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.<br />
<br />
<br /></div>
<div>
<b>FIESTA SALSA CHICKEN</b><br />
<span style="font-size: x-small;">(Adapted from the yummy life)</span></div>
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<div>
Its gets no easier than this recipe! I'm doubling it for my group of 12.</div>
<div>
<br /></div>
<div>
6 cups cooked shredded chicken (6 cooked and shredded chicken breasts or the meat from 1-2 entire rotisserie chickens)</div>
<div>
1-2 cups salsa</div>
<div>
2 TBSP or 1 pkg taco seasoning mix (or make your own - see below)</div>
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<div style="border: 0px; box-sizing: border-box; line-height: inherit; margin-bottom: 1.2em; padding: 0px;">
Shred chicken and add to 3 quart (or larger) pot.<br />
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Add the salsa, taco seasoning mix and water and stir with chicken and salsa until evenly distributed.<br />
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<br />
Cook over medium heat until hot throughout, about 10 minutes. The cornstarch in the taco seasoning mix thickens the sauce so it clings to and evenly coats the chicken. Adjust the amount of salsa so that every piece of chicken is coated.<br />
<br />
***Note: This chicken can easily be made in advance, cooled and frozen. Then thaw, reheat and serve when ready!</div>
<div style="border: 0px; box-sizing: border-box; line-height: inherit; margin-bottom: 1.2em; padding: 0px;">
<b>Homemade Taco Seasoning Mix</b><br />
<br />
1/2 cup chili powder<br />
1/2 cup corn starch<br />
1/4 cup salt (reduce to 1/8 cup for low-sodium version)<br />
2 TBSP ground black pepper<br />
3 TBSP paprika<br />
1 TBSP smoked paprika<br />
1 TBSP onion powder<br />
2 TBSP garlic powder<br />
2 TBSP dried leaf oregano (Mexican preferred)<br />
2 TBSP ground cumin<br />
1-2 tsp cayenne pepper<br />
2 tsp ground coriander<br />
1 TBSP unsweetened cocoa powder<br />
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Combine all ingredients in food processor and pulse until well combined. Store in airtight container.<br />
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Uses:<br />
FOR TACO MEAT: Use 1/4 cup seasoning mix for each pound of ground meat. 1 lb of ground meat is enough for approximately 12 tacos.<br />
TO SEASON GROUND TURKEY OR CHICKEN: Follow same directions as for beef, except heat 2 tsp olive oil in skillet before adding meat.<br />
<br />
<b>ROPA VIEJA SHREDDED BEEF </b><span style="font-size: x-small;">(pronounced </span><span style="font-size: x-small;"><span style="background-color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;">ROW-PUH</span><span style="background-color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"> </span><span style="background-color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;"> </span><span style="background-color: white; font-family: "helvetica neue" , "helvetica" , "arial" , sans-serif;">BEE-YAY-HUH)</span></span><br />
<span style="font-size: x-small;">(Adapted from the yummy life)</span><br />
<span style="font-size: x-small;"><br /></span>This recipe is so so easy and results in a moist tender flank steak that's absolutely divine in tacos, burritos or<b> Tortilla Bowls</b>!<br />
<br />
1-2 ~2 lb flank steaks<br />
1/4 cup water<br />
1/4 cup Taco Seasoning Mix (SEE ABOVE) or can substitute 1 packet prepared taco seasoning mix<br />
3 TBSP red wine vinegar<br />
1-1/2 cups beef broth<br />
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Cut off as much fat as possible from surface of meat. In 5-6 quart Dutch oven or pan, add water and meat, cover and cook over medium/med-low heat for 30 minutes.<br />
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Uncover and cook until liquid boils away and meat is browned; turning it to brown on all sides. Lift out meat and set aside. Sprinkle taco seasoning in pan and cook 1 minute.<br />
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Add red wine vinegar and deglaze pan, scraping to loosen any browned bits. Stir in beef broth, whisk out the lumps.<br />
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<br />
Return meat to pan, bring to boil, cover and simmer over low heat until meat is very tender and easily pulled apart; approx. 2 to 3 hours.<br />
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<br />
Let meat cool enough to tear into shreds using 2 forks or pork shredder claws (see below - I got on <a href="https://smile.amazon.com/dp/B018FBZJ9C/ref=sr_ph_1?ie=UTF8&qid=1491425231&sr=sr-1&keywords=pork+shredder+claws">Amazon</a> - they're amazing!).<br />
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Remove fat from pan juices, if desired. Return meat to pan with juices and cook uncovered until liquid is gone, but meat is still moist.<br />
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<br />
Freezes and reheats well.</div>
<div style="border: 0px; box-sizing: border-box; line-height: inherit; margin-bottom: 1.2em; padding: 0px;">
<b>TORTILLA BOWLS</b><br />
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<br />
I bought tortilla molds from Amazon as well, and I used 8" tortillas. <br />
<br />
I'll make these a day ahead and store in an airtight plastic container or bag.<br />
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The set came with 4 molds, so I'll just keep making them until I have enough for my dinner party.<br />
<br />
Place the tortillas inside the molds and place on a cookie sheet. Bake at 375 degrees F for 15 minutes. Let tortilla bowls and molds cool on pan for 2-3 minutes before transferring to a cooling rack. Then because they're all the same "shape" they stack easily!<br />
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<br />
<b>MEXICAN CUCUMBER SALAD</b></div>
<div style="border: 0px; box-sizing: border-box; line-height: inherit; margin-bottom: 1.2em; padding: 0px;">
<span style="font-size: x-small;">(Adapted from All Recipes)
</span></div>
</div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSfc6IivEbcEosu2N4Sb7bh1iC0NssNJpTbdJTVStLFzVeA610r5bXAnFWnAAX1KZPI5_hyphenhyphenwhzaYTBTAfbbunsjFzJ_jpOxx-1o2lolOUNCYN8tCSg8_yBRGJeJHe3qeGImTsIa3GPfk/s1600/IMG_7357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikSfc6IivEbcEosu2N4Sb7bh1iC0NssNJpTbdJTVStLFzVeA610r5bXAnFWnAAX1KZPI5_hyphenhyphenwhzaYTBTAfbbunsjFzJ_jpOxx-1o2lolOUNCYN8tCSg8_yBRGJeJHe3qeGImTsIa3GPfk/s400/IMG_7357.JPG" width="400" /></a><br />
The light, healthy, fresh, crunchy and delicious side to go with this meal!<br />
<br />
1 medium cucumber, chopped</div>
<div>
1 (8.75 ounce) can whole kernel corn, drained<br />
1 (16 ounce) can stewed tomatoes, drained and sliced<br />
1 green bell pepper, chopped<br />
1 red bell pepper, chopped<br />
2 TBSP red wine vinegar<br />
1 TBSP crushed red pepper flakes<br />
1/2 tsp garlic, minced<br />
1/2 tsp cumin<br />
1/4 tsp dried cilantro<br />
1/4 tsp salt<br />
1/8 tsp ground black pepper</div>
<div>
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<br />
In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OQCCL-lU71qsvulKLraMM1CWaVT6IHrritbAOxmaJAqOe9sxEgQHJSyXjTSamw2hkxBkTwdltLn9nqXzZRost54-zmlRvXVd3pAGMojGfYg6WeYtt1QDmVD9VP35KLEXO9I346osqDg/s1600/IMG_0252.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OQCCL-lU71qsvulKLraMM1CWaVT6IHrritbAOxmaJAqOe9sxEgQHJSyXjTSamw2hkxBkTwdltLn9nqXzZRost54-zmlRvXVd3pAGMojGfYg6WeYtt1QDmVD9VP35KLEXO9I346osqDg/s400/IMG_0252.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">catebogue</td></tr>
</tbody></table>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPs8IlbxyJ6O-JjfqRoy9N5aUbdeBFILKySWZESUykLOlCfki83FTJV9QVUReWgze5-TGFfMicYyFYXkh7kmLTnf6Kq6f8kr09dpYtrL8wpflRkpTGAxX_Q-EI4nSw28PKDBOEY5_3eA/s1600/IMG_0253.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPs8IlbxyJ6O-JjfqRoy9N5aUbdeBFILKySWZESUykLOlCfki83FTJV9QVUReWgze5-TGFfMicYyFYXkh7kmLTnf6Kq6f8kr09dpYtrL8wpflRkpTGAxX_Q-EI4nSw28PKDBOEY5_3eA/s400/IMG_0253.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">catebogue</td></tr>
</tbody></table>
Cover, and chill at least 30 minutes before serving.<br />
<br />
<b>PINTO BEANS IN CHILI SAUCE</b><br />
<span style="font-size: x-small;">(Adapted from the yummy life)</span><br />
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This is a tasty delicious side for any Mexican dinner you're serving. For this meal, you can eat it as a side or add it to your Tortilla Bowl with or without meat.<br />
<br />
<span style="font-size: x-small;">
</span>
1 lb dry pinto beans<br />
2 TBSP plus 2 teaspoons kosher salt, divided<br />
2 quarts plus 1 quart water, divided<br />
2 TBSP extra virgin olive oil<br />
1 large onion, minced<br />
4 garlic cloves, minced<br />
1/2 cup taco seasoning mix<br />
1 (6 oz) can tomato paste<br />
4 cups (1 quart) low sodium vegetable broth (may substitute with chicken broth) <br />
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<br />
Pick through and discard irregular beans.<br />
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<br />
In 5 quart pan, dissolve 2 tablespoons salt in 2 quarts water. Add dry beans and soak for at least 8 hours and up to 24 hours.<br />
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Drain beans, discard soaking liquid, rinse and drain beans.<br />
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In 5 quart pan, heat 2 TBSP olive oil over medium-high heat; add the chopped onion and garlic cloves, and saute until soft, roughly 5 minutes.<br />
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Sprinkle on 1/2 cup taco seasoning mix; stir and cook for 1 minute.<br />
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Add tomato paste; stir to combine. Gradually stir in 4 cups vegetable broth.<br />
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Add 4 cups water, 2 teaspoons salt, and beans; stir.<br />
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Bring to boil, reduce heat to low simmer. Simmer uncovered for 1-1/2 to 2 hours, stirring occasionally, until beans are tender. Taste and add salt, if needed. Can easily be made ahead and frozen, then thaw and reheat when needed.<br />
<br />
<b>MEXICAN RICE</b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMNN4Nvzdj2Y6iCBA3Jl-B8x_NBBiNyGkcjUOl5j4idJXw3_QE1qclEQ0hs8YYjfBD2egQhdVfJw9mV4dHxbTsZe6TXlAz13v-BIY2_GRo-P21-FPQ9JT5ov1APUUTzHr4EcIlz3b3mI/s1600/IMG_7358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMNN4Nvzdj2Y6iCBA3Jl-B8x_NBBiNyGkcjUOl5j4idJXw3_QE1qclEQ0hs8YYjfBD2egQhdVfJw9mV4dHxbTsZe6TXlAz13v-BIY2_GRo-P21-FPQ9JT5ov1APUUTzHr4EcIlz3b3mI/s400/IMG_7358.JPG" width="400" /></a><br />
1(15 ounce) can diced tomatoes <br />
1 1⁄2 cups chicken stock <br />
1 1⁄4 cups rice <br />
1 TBSP butter<br />
2 tsp chili powder <br />
3⁄4 tsp oregano <br />
1⁄2 tsp garlic salt <br />
1 tsp cumin <br />
<br />
In a saucepan, combine all ingredients. Bring to a boil; reduce heat to low. <br />
Cover and simmer 25 minutes or until rice is done.<br />
<br />
<b>GUACAMOLE</b><br />
<div style="color: #606060; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px;">
<span style="font-size: xx-small;">(The Silver Palate)</span></div>
<br />
This recipe is my all time favorite for guacamole! It's just just enough kick to it but also has a bit of crunchiness with the onion and fresh jalapeño to give it texture. And with the addition of tomatoes it's visually more appealing than simply a bowl of mashed green blob.<br />
<br />
4-5 ripe (soft) avocados<br />
2 TBSP onion, minced<br />
2 garlic cloves, minced<br />
3 TBSP fresh cilantro, minced<br />
1-2 plum tomatoes, chopped finely<br />
3 scallions, chopped<br />
2 jalapeno peppers, seeded and chopped<br />
2-3 TBSP fresh lemon juice (or use Nellie and Joe's)<br />
Tabasco, to taste<br />
Salt and Pepper, to taste<br />
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSOsuqwZGLT0rZSICmMOyahe_2QK8763w_ILgHxfzahy_zPyVk42r-vQAsiQPwJHDhaBV0WZm3p-iXCDazAUT-TJQMb8kcpOQOjufAbqvsiIto7NsybhMH9LrLcfWedqFBSA3k82llNA/s1600/IMG_8147.jpg" imageanchor="1" style="color: #b5653b; margin-left: auto; margin-right: auto; text-decoration: none;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiSOsuqwZGLT0rZSICmMOyahe_2QK8763w_ILgHxfzahy_zPyVk42r-vQAsiQPwJHDhaBV0WZm3p-iXCDazAUT-TJQMb8kcpOQOjufAbqvsiIto7NsybhMH9LrLcfWedqFBSA3k82llNA/s1600/IMG_8147.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 0px; background-color: transparent; border-bottom-left-radius: 0px; border-bottom-right-radius: 0px; border-top-left-radius: 0px; border-top-right-radius: 0px; border: 1px solid transparent; box-shadow: rgba(0, 0, 0, 0.2) 0px 0px 0px; padding: 8px; position: relative;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 10px;"><span style="font-size: xx-small;">Photo Credit: Cate Bogue</span></td></tr>
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Mash avocados with a fork or potato masher in a bowl, so the consistency is still chunky (rather than baby food consistency). I'm using a gift I got recently from my son to do this chore - a molcajete:</div>
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<span style="color: #d17575; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="font-size: 15px; position: relative;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrCuUD1MArkCjJ95g0G5y5VJhn5nNKCoG-XNwoQwf4dSdOwvG6PjZTu4j9wyppjpSwSrxgyN3mekiRt-Kop35s1uwyOpZ3PvTn3hTCcHBjgsjslY45OKF41KJId3w5mM4B6DvLy532AWTl/s400/IMG_9011.JPG" style="border: none; position: relative;" width="400" /></span></span><br />
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Add all remaining ingredients and stir.<br />
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Allow a bit of time for the flavors to blend and serve with tortilla chips.<br />
<br />
*Note: guacamole does darken when exposed to air for a time, so it ideally needs to be prepared right before serving. But IF you must prepare it a bit before that, cover with Saran wrap and press the wrap directly on top of the guac. It'll keep the air out and reduce the darkening.<br />
<b><br /></b>
<b>FIRE ROASTED SALSA (Hot and Medium)</b><br />
<span style="font-size: x-small;">(Adapted from the yummy life)</span><br />
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<span style="font-size: x-small;"><br /></span>I made one salsa that's on the mild/medium side, and a second one that has more jalapeño as well as more cayenne pepper for those that like it HOT!<br />
<br />
2 garlic cloves<br />
1 small onion, quartered<br />
1-2 fresh jalapeño peppers, sliced (1 = medium salsa and 2 = hot!)<br />
2 (4 oz) cans diced fire roasted green chiles<br />
2 (14.5 oz) cans diced fire roasted tomatoes<br />
1 cup fresh cilantro<br />
1 TBSP dried oregano<br />
1 TBSP ground cumin<br />
1 TBSP ground black pepper<br />
1-2 tsp kosher salt<br />
1/4 cup lime juice <br />
1/2 to 1 tsp crushed pepper flakes (optional - depending on how much heat you want)<br />
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In food processor, add garlic, quartered onion and jalapeño and process until minced.<br />
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Add green chiles, tomatoes, cilantro, oregano, cumin, pepper, 1 tablespoon salt, lime juice, and cayenne pepper.<br />
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Pulse until desired consistency is reached.<br />
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Adjust seasonings as you like. Refrigerate up to 2 weeks.<br />
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<b>PICO DE GALLO</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnc7a4T_4VaoRVNM7nAY5QMMABTnK5mXdNISe8ey9GeY8i8Yttu0lH572o03zNaYWp_3iEwKoyhS4nHjm6fjogUjN0DBU4QaroSZ85g6AITDD14KCTPVqBL8PVG2iNzSFYXqUMNnnkKw/s1600/IMG_7352.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFnc7a4T_4VaoRVNM7nAY5QMMABTnK5mXdNISe8ey9GeY8i8Yttu0lH572o03zNaYWp_3iEwKoyhS4nHjm6fjogUjN0DBU4QaroSZ85g6AITDD14KCTPVqBL8PVG2iNzSFYXqUMNnnkKw/s400/IMG_7352.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">catebogue</td></tr>
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Grilled corn kernels cut from one corn cob<br />
3 plum tomatoes, chopped<br />
1/4 cup diced red onion<br />
1 jalapeno, seeded, minced<br />
1 small avocado (ripe, but firm), chopped<br />
1/2 cup cilantro leaves, chopped<br />
1/2 tsp kosher salt<br />
1/2 tsp pepper<br />
1/8 tsp cumin<br />
2 TBSP lime juice<br />
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Combine ingredients in medium bowl and toss until mixed. Refrigerate until served. Best if served within an hour.<br />
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I added all together EXCEPT the avocado - wanted it to stay fresh and not get mushy, so I didn't add it until RIGHT before my guests arrived.<br />
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<br />
<b>PRALINES</b><br />
<span style="font-size: x-small;">(Adapted from My Recipes)</span><br />
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<span style="font-size: x-small;"><br /></span>
2 cups pecan halves and pieces<br />
3 cups firmly packed light brown sugar<br />
1 cup whipping cream<br />
1/4 cup butter<br />
2 TBSP light corn syrup<br />
1 tsp vanilla extract<br />
Wax paper<br />
<br />
Preheat oven to 350 degrees F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).<br />
<br />
Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236° (soft ball stage). Remove sugar mixture from heat.<br />
<br />
Let sugar mixture stand until candy thermometer reaches 150° (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).<br />
<br />
<b>PUMPKIN CHEESECAKE WITH KAHLUA DRIZZLE</b><br />
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<br />
<b>MANGO MARGARITA</b><br />
Makes 1<br />
When my husband and I were in Cabo San Lucas about 9 years ago, I fell in love with Mango Margaritas! They, of course, only use the freshest mangos, but you can easily get them frozen any time of year, and they're almost as good. I tried numerous times to replicate that recipe and finally found one that's pretty darn close. I got this recipe from (of all places!) a Pottery Barn catalogue from years ago.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXx8DW4pSesdroNLsIMYs2SjHVE4-Nq0SmihMY-rC6uz-j9qDlz6iZ0H3s0BvowFSbRKC94185oCWIY_rLiUoNqJjUuUusiFTNYiVXGfDOM6jEmbj_qCuLiKZ8aEj_av9eT95LCpSPSI/s1600/Frozen-Mango-Margarita-Step-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXx8DW4pSesdroNLsIMYs2SjHVE4-Nq0SmihMY-rC6uz-j9qDlz6iZ0H3s0BvowFSbRKC94185oCWIY_rLiUoNqJjUuUusiFTNYiVXGfDOM6jEmbj_qCuLiKZ8aEj_av9eT95LCpSPSI/s320/Frozen-Mango-Margarita-Step-4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">wikihow</span></td></tr>
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1 1/4 oz Tequila<br />
1 oz Triple Sec<br />
1 1/2 oz lemon juice<br />
2 oz Simple Syrup<br />
3/4 cup pureed mango<br />
<br />
Toss all of the ingredients in a blender with some ice and ENJOY!<br />
<br />
<b>EASY MARGARITAS FOR A CROWD</b><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">myrecipes.com</span></td></tr>
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1 12-oz can frozen limeade concentrate<br />
12 ounces cold water<br />
12 ounces silver tequila<br />
6 ounces orange-flavored liqueur (such Grand Marnier)<br />
1 12-oz bottle Mexican lager (such as Corona), chilled<br />
Lime wedges <br />
Salt, for rimming (optional)<br />
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Place limeade concentrate in the bottom of a large pitcher or drink dispenser; pour next 4 ingredients over the concentrate, stirring with a large spoon until frozen concentrate melts. Serve margaritas over ice with fresh lime wedges.<br />
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<b>TABLESCAPE</b>:<br />
Mexican napkins, succulents, and color color color!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">googleimages</span></td></tr>
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<b><span style="font-size: large;"><span style="text-align: center;"></span>POST PARTY NOTES (we MIGHT have had a good time....)</span></b><br />
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Post Dinner FUN - SPANISH BINGO! Again Amazon came to the rescue, I bought the inexpensive Spanish Bingo game as well as the Sombrero headbands and fake mustaches from the ease of my laptop at home, and they arrived a few days later.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YiGdwG7jYAyg91B-MrGFW0o3oT6dCkNcPGo55iEg7IefYA-IKdfgmj-fHrz8M33V2gON1OqsZ1hYITg-bK31WG4tBMp-YdquneB2q_Pzpk6IhZyi_HwsR0Fof0zn8q4sy5JAsW1vsrA/s1600/IMG_7363.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YiGdwG7jYAyg91B-MrGFW0o3oT6dCkNcPGo55iEg7IefYA-IKdfgmj-fHrz8M33V2gON1OqsZ1hYITg-bK31WG4tBMp-YdquneB2q_Pzpk6IhZyi_HwsR0Fof0zn8q4sy5JAsW1vsrA/s640/IMG_7363.jpg" width="640" /></a></td></tr>
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Wendy was the first winner and won a mini bottle of Tequila! Ole!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutDWmfYI9-KvMHFVSDVe4Qkmb-aR7hIFKbhI1jCemtg5QdHven5LgMZ_q7lNgUTvuOsk0QVNNRw1pYhfA3iBqpivAsd6yckgiI-yamqS6kPgktsnRZLWW8vo1MgFg1s1Lq2sGJNTVv5s/s1600/IMG_7364.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgutDWmfYI9-KvMHFVSDVe4Qkmb-aR7hIFKbhI1jCemtg5QdHven5LgMZ_q7lNgUTvuOsk0QVNNRw1pYhfA3iBqpivAsd6yckgiI-yamqS6kPgktsnRZLWW8vo1MgFg1s1Lq2sGJNTVv5s/s400/IMG_7364.JPG" width="300" /></a></td></tr>
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Pedro Gonzalez?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmYtvWCseCt_BMTbhHc1nAx2hO4JlRE92igOfFZ6xmGE9m_iUteRuRZLjpE3KLbb0_bNyOf6kNP3TbknqHlPJY3gc4WIFTl-iStj94sa-k5SQGTkBToxhiwqRYspaKELE33-J7WgxRjY/s1600/IMG_7365.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRmYtvWCseCt_BMTbhHc1nAx2hO4JlRE92igOfFZ6xmGE9m_iUteRuRZLjpE3KLbb0_bNyOf6kNP3TbknqHlPJY3gc4WIFTl-iStj94sa-k5SQGTkBToxhiwqRYspaKELE33-J7WgxRjY/s400/IMG_7365.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">denisejones</td></tr>
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Señora Hostess?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNM7Y_P7pZE6sCLWZGU02-VtZaIv4g2tlYzQT_A2Xoawnl7qvtRJ2NbGNEanhfD4n1Gwf2_4OO-tpoqOxk7Zi1KAqABd8M3d98ZU91ND8acH6B-K5_GAMX2zN7U37GzW2yL26PaDxftkk/s1600/IMG_7366.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNM7Y_P7pZE6sCLWZGU02-VtZaIv4g2tlYzQT_A2Xoawnl7qvtRJ2NbGNEanhfD4n1Gwf2_4OO-tpoqOxk7Zi1KAqABd8M3d98ZU91ND8acH6B-K5_GAMX2zN7U37GzW2yL26PaDxftkk/s400/IMG_7366.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">denisejones</td></tr>
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Mis Amigos:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RU06VZ0bVQbxiCi0WXqtxCbW8Ah3j6S9mXpVkwUjXOQMUOSIlFcFksFJ4rNG9S77H-27VfipjZbhipOrGcifrrigF33dzk5PW9UouVxdQl1ZpQljY3GN-5Nf9wXD3LO2QStSceORc-M/s1600/IMG_7367.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3RU06VZ0bVQbxiCi0WXqtxCbW8Ah3j6S9mXpVkwUjXOQMUOSIlFcFksFJ4rNG9S77H-27VfipjZbhipOrGcifrrigF33dzk5PW9UouVxdQl1ZpQljY3GN-5Nf9wXD3LO2QStSceORc-M/s400/IMG_7367.JPG" width="300" /></a></td></tr>
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The buffet line (I used a $5 plastic Mexican print tablecloth for color):<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwAphTNEJK0WEQUcF195KV6fKDzqpftxXWacdc1c5UlrW3xjov5nyAGO_R45JOWd418a98dYGr5OU3zRcEToT0CI9Vfo-FC_g3PaVTHJJwhqccN33rPOO7_ZpG7mYgb7w5wm64t8XhOo/s1600/IMG_7368.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqwAphTNEJK0WEQUcF195KV6fKDzqpftxXWacdc1c5UlrW3xjov5nyAGO_R45JOWd418a98dYGr5OU3zRcEToT0CI9Vfo-FC_g3PaVTHJJwhqccN33rPOO7_ZpG7mYgb7w5wm64t8XhOo/s400/IMG_7368.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">denisejones</td></tr>
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Our photo op for the night (this was purchased for $7 on Amazon, but it was too hilarious to pass up):<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrqnoZCqWJsw7OwYxDJPEAcOLz9QBt9jU9ccSXMKHsJYqiMVdr28JA4Sw6zCYEuo3TDbsxKDWIjB2TSdE2vJDYtEfS6gwbTsplBKb5js8XWyW91wwhEnHFvDJxTrZRUqce3nPSP9IJaA/s1600/IMG_7370.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidrqnoZCqWJsw7OwYxDJPEAcOLz9QBt9jU9ccSXMKHsJYqiMVdr28JA4Sw6zCYEuo3TDbsxKDWIjB2TSdE2vJDYtEfS6gwbTsplBKb5js8XWyW91wwhEnHFvDJxTrZRUqce3nPSP9IJaA/s640/IMG_7370.jpg" width="338" /></a></td></tr>
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Our beautiful friends (sadly one couple was under the weather and couldn't make it, so it was a group of 10 instead of 12 this night):<br />
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AND...we just got some BIG news:<br />
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There are some soon to be new grandparents in the group! Congrats to Denise and Greg!<br />
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: medium;"><b>Next up - June Supper Club at Wendy and Scott's!</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HChys3-TSSmCO8cprEsay2KCwoM6xxrhphyQa-WVCWlB3st_bIUmQqULOzCMxwcPYVrelPDeLep43uf80xtm3ItRKU1qUaCRNHSscJezhf-PGoCjCbAHitVK2K-rB0H2R1BiCUW-U6E/s1600/IMG_5518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8HChys3-TSSmCO8cprEsay2KCwoM6xxrhphyQa-WVCWlB3st_bIUmQqULOzCMxwcPYVrelPDeLep43uf80xtm3ItRKU1qUaCRNHSscJezhf-PGoCjCbAHitVK2K-rB0H2R1BiCUW-U6E/s400/IMG_5518.JPG" width="400" /></a></div>
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<span style="font-size: xx-small;">*All photos are mine unless otherwise noted.</span></div>
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font-size: 11px; font-style: normal; font-weight: bold; left: 153px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 3179px; width: auto; z-index: 8675309;">Save</span><br />
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<span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 6804px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 6804px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 6804px; width: auto; z-index: 8675309;">Save</span><span style="background-color: #bd081c; background-position: 3px 50%; background-repeat: no-repeat no-repeat; background-size: 14px; border-bottom-left-radius: 2px; border-bottom-right-radius: 2px; border-top-left-radius: 2px; border-top-right-radius: 2px; border: none; color: white; cursor: pointer; display: none; font-family: "helvetica neue" , "helvetica" , sans-serif; font-size: 11px; font-style: normal; font-weight: bold; left: 193px; line-height: 20px; opacity: 1; padding: 0px 4px 0px 0px; position: absolute; text-align: center; text-indent: 20px; top: 6804px; width: auto; z-index: 8675309;">Save</span>Cate Boguehttp://www.blogger.com/profile/12495991329214750989noreply@blogger.com0