She started with the lists months ago; making and freezing the pear gorgonzola ravioli, and the artichoke lemon lasagna ahead of time.
Palma had Jerry out grilling vegetables at 6:30 in the morning- with a pot of coffee.
We were the caprese team, assembling skewers of tomatoes, basil, and mozzarella.
The evening started with a battle over the brie with fig preserves.
The secondi was a pork tenderloin with a fig reduction sauce. We all had a part in the stirring of the port and figs.
My favorite was the chippolini onions with chestnuts and apricots.
Of course there was plenty of Italian wine and prosecco to go around.
I think all of the SlowCooks would agree that we had the best time of all. You know it is a foodie who is happiest in the kitchen.
Wouldn't y'all agree?
Sandi
13 comments:
That looks like fun! I'm so glad you had a wonderful time Sandi.
Welcome back ! ummm I think you need me to carry your bags next trip, make sure you get where you're going and that all runs smoothly.....I'm just sayin'
Everything sounds so yummy! You're one lucky foodie!
Love,
Julie
Sandi, I couldn't have done it without you! Yes, we had fun in the kitchen! Bless our little hearts!
Oh what fun...I am so glad you had a wonderful time!
I would love this!!
Way too cool!
Hugs,
Sue
That's some fine looking eating!
Sally~It was fun!
Francie~ I need someone to keep me straight.
Julie~ my mouth is watering now =D
Palma~ ciao bella
Sue~ It was our kind of weekend.
Dot~ not exactly southern home cookin'... maybe southern Italian.
Sandi - that Palma was a slave drive. Next time I vote for more of the onions. I can't believe that there were no bloody leftovers!
looks like lots of fun and great food.
All the food looks and sounds wonderful. Yummy!
I'm a foodie too! Wish I was there. Great photos!
Hugs!
Kat
What a fun, super yummy time!
That food must have been glorious.
Hi Sandi - that looks like such a great time! Any way you can point me in the direction of the recipe for your favorite dish: onions with chestnuts and apricots? I would love to serve it on Thanksgiving.
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