This past Mother's Day weekend was spent cooking- And EATING!
It started with a small gathering here with a few friends. The weather was absolutely perfect so I was able to have my first dinner of the season outside. Something about dining outside makes the food taste that much better. I don't know what it is.
This was when I made my chicken with forty cloves of garlic (thank you Barefoot Contessa). I paired that with a simple salad and a side dish of bowtie pasta with swiss chard, spinach and scallion sauce. That dish did cause a fire in the kitchen. But, we were able to get it out before the fire department had to be called. I really must pay closer attention to my cooking!
This is how the table looked. What you can't see is my fabulous chandelier full of candles hanging above the table. It gives off amazing light.
We ended with this fabulous berry souffle dessert. A mix of raspberries and blackberries swirled into a souffle. YUM! Thank you Food and Wine magazine.
Sunday was spent entertaining my family- my parents, two sisters and their families, my kids and their girlfriends. Again, the weather was gorgeous..my Father made a point of saying that whenever we needed rain I needed to plan a gathering- since it ALWAYS rains on my parties...maybe the pattern has finally been broken.
Next we have a photo of myself with my kids and dogs.
My dad and brother-in-law digging into the buffet- A fabulous Beef brisket with my friend Travis's barbecue sauce (he hails from Texas so it was the REAL thing). my mother's amazingly huge baked penne pasta (where Mom goes so does pasta),grilled salmon, green beans, skewered grilled veggies, and caesar salad.
And to end the day 3, yes count them-3 desserts. I made the lemon cake in the center-with a layer of lemon curd between the layers in addition to the lemon buttercream icing. On the right is a raspberry/white chocolate semi-freddo with raspberry compote to top it. It was supposed to be bittersweet chocolate, but what the heck. And my sister's contribution of a coconut cake.
So this week started with doing a much longer walk and tae-bo after all of that feasting. Now for the leftovers.