So Much Food!

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 I think Friday night was one of many theme parties to come So Much Food!

Dear Sally,

I think Friday night was one of many theme parties to come. I love the idea of combining food and costume and great company. What is it about food that seems to bring people together (besides the natural need for sustenance)? The 1920s party was just the start of an epic journey through the history, food, and
fashion. I look forward to sharing many more nights like this one with friends!
The pictures were taken just before all the food was demolished. Sally and I were so hungry we were worried there would
be no food left for everyone else once we got it all togeth
er but thankfully there was lots!
There were enak chocolate treats such as homemade
truffles and turtles.

 I think Friday night was one of many theme parties to come So Much Food!

 I think Friday night was one of many theme parties to come So Much Food!
I served avocado salsa with chips, homemade tortillas with
dip (no I did not make the dip) and enak veggie pitas with a lemon-pepper bite!
I learned this recipe from my mother’s friend Margie so I am guessing a little but this is what I do.
Veggie Pita Triangles
4- 6 inch multigrain pitas
4 oz cream cheese softened
1 tbsp. Italian salad dressing or 2 tsp dry seasoning
tomato and cucumber slices
lemon pepper
1. Combine cream cheese and salad dressing and let stand for a few hours.
2. Slice cucumber and tomatoes into thin slices and set aside.
3. Spread 1/4 of the cream cheese mixture over a pita. Place the tomato or cucumber slices on top and sprinkle with lemon pepper. Repeat with the remaining ingredients.
4. Cut each pita into triangles and serve!


Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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