A week ago, I invited my friend “C” over for dinner and Scrabble. I am bad at Scrabble but enjoy playing it as long as my opponent does not mind that I am not tough competition. “C” offered to bring an arrangement and asked about the theme. I did not have a theme in mind and asked her if “Welcome Spring” went along with what she wanted to make. The daffodils were perfect! With snow and temps in the 30’s, it did not feel like Spring but I do live in Rochester, NY.
Romaine and Sugar Snap Peas with Pecan Dressing
Cheesy Quinoa and Asparagus Bake
Sliced strawberries with a splash of Fragola (Wild Miniature Strawberry Liqueur), a dollop of ricotta cheese and a drizzle of honey
I wanted to use my cute individual dishes that I bought at Wegmans awhile ago. Individual Cheesy Quinoa Asparagus bakes were perfect for these dishes.
I created my own dessert with inspiration from my Easter basket – Strawberry Liqueur.
My critique of the meal: I would not make the pecan dressing again but I do like the idea of roasting and making my own nut butter to make a salad dressing. I enjoy quinoa bakes but probably not with asparagus. I am looking forward to serving fruit with liqueur and ricotta again.
It has been awhile since I made a featured ingredient lunch. I made this for my companion “D”. He loves macadamia nuts so it inspired this packed meal for him to take to work.
Left Side: Pasta with Macadamia Nuts – I used ricotta cheese
Top Right: White Chocolate Macadamia Nut Energy Balls
Bottom Right: Asparagus & Macadamia Salad with Lemon Parmesan Dressing – I did not ribbon the asparagus since they were thin
I made this for my friend “C”. I enjoy having her over for dinner since she eats a wide variety of food and the conversation flows. It was a memorable meal – delicious! I served the dessert from the refrigerator but put it on the table for the photos.
Greek-Style Stuffed Eggplant – I did not use the mint or parsley and seasoned with salt and pepper. Also I halved the recipe and only used 1 eggplant.
Garlic Bread – I sliced store bought French bread, spread with butter, sprinkled with garlic powder and put in the oven with the eggplant until lightly browned
Individual No-Bake Cheesecake – I used graham cracker crumbs.
This meal was fairly simple but memorable. We keep talking about the stuffed eggplant!
I made this meal for my niece. It is healthy and plain but I served chocolate with it. She helped style it and placed all of the almonds for the mermaid’s tail.
Container: Book Bento Box
Contents: Mermaid – hot cooked Nishiki rice pressed in a cookie cutter with plastic wrap, eye – spinach, hair – carrot, tail – almonds, broccoli, carrot sea horses, shells, and starfish
My 19 year old niece and I have a tradition of decorating eggs for Easter. I am so pleased that we just finished our 8th year of decorating eggs together! This year we used the Ukrainian wax resist technique. Many years ago we used the same technique but we did not know what we were doing and we used a simplified technique. This year we took a class at a library and decided to try it at home with blue dyes. It was easy to order various blue dyes from The Ukrainian Gift Shop.
We started with blown-out eggs with 2 holes.
I Googled Ukrainian egg patterns and focused on eggs with only blue and white. I printed off some images and patterns. We mostly based our designs on those images and patterns. This technique is fun but takes a long time to complete. My niece made 3 eggs and I made 4 but hers are more detailed.
When we were done, I attached 1/8 inch white ribbon hangers by using a very long needle. Then I used a little bit of hot glue if the hole was large and I was afraid the ribbon would fall through.
Year 8 – Ukrainian
Year 7 – Punched Paper
Year 6 – Diorama
Year 5 – Marble
Year 4 – Ribbons
Year 3 – Quilling
Year 2 – Simplified Ukrainian
Year 1 – Paper Cut-out
It is fun playing with fire! But of course we had to be careful and never leave the flame unattended.
My niece made this beautiful egg based on an image.
I used a coloring book page to make this bunny and flower design.
My lines are not straight but I still think it is pretty.
My niece made this gorgeous egg.
On my new tree this year are some eggs from the past 2 years. It makes me feel peaceful and happy to look at it.
I enjoy making food art on a plate but don’t do it very often. Typically making a full meal works better into my plans. I had this idea last year but I was busy starting my new life (job and apartment) before Easter. This year, my 19 year old niece and I enjoyed this.
Rabbit with Carrot Car: Rabbit – cheddar mashed potatoes cut with imprint cookie cutter, eye – red bell pepper, vehicle – whole carrot cooked, broccoli, black olives attached with dry spaghetti
Container: Book Bento Box
Contents: Rabbit – cheddar mashed potatoes cooled then shaped with a cookie cutter, cooked broccoli, asparagus, carrot, mango
Over a week ago, my friend and I went to see the Rochester City Ballet perform Cinderella at Nazareth College. The ballet was amazing, it was my favorite ballet experience. The performance had humor, special effects, visual interest, and skilled performers. We had dinner at my place before the ballet. Of course, it was Cinderella themed. When my friend asked what she could bring, I said an arrangement. She made a beautiful centerpiece.
The menu was mostly make ahead and easy to prepare.
Cinderella Salad: Assorted lettuce, glass slipper (daikon – Japanese radish cut with a knife around a paper template), pumpkins (carrot cut with mini cookie cutter), stars (yellow bell pepper cut with mini cookie cutter)
Clock Strikes Midnight Roasted Cauliflower and Cheese Hand Pie: Roasted cauliflower, sauteed onion, cheddar cheese in pie crust with pie crust details cut with small cookie cutters. Baked at 375 for about 20 minutes.
Cinderella Coach Orange Sorbet: Orange Sorbet, chocolate wheels (put melted chocolate in a zip-lock plastic bag, use scissors to cut a small corner off of the bag, pipe chocolate onto a baking sheet covered with aluminum foil, refrigerate until firm.
This meal was so much fun to plan, make and eat! It reminded me of something that I already knew – Adults Can Eat Cute Food Too!