For regular visitors, you’ll probably notice I’ve done some work on my web site. Although I keep my links and posts up to date, I haven’t done much work to the basic site template since I started. In the blogging community, there’s been a lot of discussion lately on everyone’s site design, so I decided it was high time to start defining my “look” past the basic template we all started with. That said, I still have minor tweaking to go, so bear with me. In the meantime, hope you like the new look.
Had company tonight and menu went as planned. I made a Tomato, Mozzarella and Bread Salad to start. Real simple to make. Using fresh ingredients, you really don’t need a lot to mask the good flavors. Fresh tomatoes and basil need little dressing up. I just added cubed French bread and mozzarella, Spanish olive oil (I love the color of it), balsamic vinegar, sea salt and cracked black pepper.
Dessert was Chocolate Hazelnut Fondue. A big Nutella fan, I never knew that melting Nutella provides the perfect fondue (thanks for the tip, Julie!). I put the Nutella in the fondue pot when I started cooking dinner, to give it time to slowly melt on its own. By the time we were ready for dessert, it was the perfect consistency. I served it with cubed poundcake and strawberries. A perfect, no-stress meal.
Had the Crustless Cheddar-Spinach Quiche today as part of our office lunch. I’d make it again, but next time, would nix the low-fat cheese and use the full-fat stuff instead. Low fat cheese just doesn’t melt as well, and as it’s forming the crust, something less rubbery would be better, Weight Watchers points be darned.
Supper Club is tomorrow, and the theme is Summer’s Bounty, with one dish from everyone having to be along those lines. I’m bringing Lemon Drop Liqueur, which has been steeping for the past 6 weeks, the Italian Dip I tried the other day and lastly, Strawberry Tiramisu (my theme dish). I decided not to overdo it and am only bringing 3 offerings tomorrow, as opposed to my usual 5+. Just a part of my new “relax and don’t take on too much” approach. So far so good.
All for tonight. Tune in tomorrow to find out the Supper Club roundup. Until then…
A tired dinner guest