I’m watching Wimbledon at the moment and John Isner and Nicolas Mahut are tied in the most epic game in the history of tennis. They have been playing for NINE HOURS and FIFTY EIGHT minutes! And I thought running a marathon was physically exhausting. Can you imagine? And they aren’t even done yet! Because of the fading light, they suspended the match and will resume play tomorrow!
Anyway, even if you aren’t a fan of tennis, I’m hoping you will be a fan of these delectable little snacks. Simple to make and impressive to your guests, they are a wonderful starter or appetizer.
For the Recipe, click here:
Prosciutto Wrapped Figs with Goat Cheese and Honey
I love having people over for dinner or brunch or any eating activity for that matter. It’s an excuse to clean the house and an excuse to make things I would normally not make for just my honey and myself. But sometimes, if I choose the wrong recipe, the hour before people arrive feels like a psychotic scramble to not burn/singe/curdle/destroy whatever is in front of me.
So here is my trick. Serve things that can be 90 percent prepped ahead of time. Then enjoy magically assembling and garnishing with pre-cut, pre-made ingredients and enjoy your glass of wine, savoring each sip instead of sloshing it back between dashes across the kitchen.
For the Recipe, click here:
Asparagus and Mushroom Flaky Tarts
Easter Teaser
I love Easter. I would say that besides Thanksgiving, it is my favorite holiday. Maybe it’s because my mom never made me wear knickers like the ones my brothers wore to church or because wearing an Easter hat and little white gloves made me feel grown up. Or maybe it’s because after a long New England winter, the sign of green buds on trees and the peaty smell of melting earth just made everything feel full of promise.
I love that Easter has no stressful traditions. Who doesn’t love a good, healthily competitive Easter Egg Hunt? Seriously… can you really get stressed about a game?
I am hosting Easter Brunch and have come up with a menu that allows me to prepare a lot ahead of time. I’m attempting to avoid being covered in flour and eggs and panic minutes before my guests arrive. So here’s a starter with instructions on what to do ahead. More to come tomorrow.
For the Recipe, click here:
Smoky Deviled Eggs with Bacon and Crispy Shallots
