Between several ballgames and a tournament (out of town but not too far---and we brought home "hardware" as runner-up team!), I've been cooking.
May was our month for dinner club, and I chose the only Sunday of the month that we didn't have anything scheduled. Sent out the invitations. And then discovered...Oops. Mother's Day. Oh, well, we'll probably have a rather intimate crowd... so thought I before the RSVPs started rolling in. Almost perfect attendance! Yea, team!
This group is one of the oldest dinner clubs in our little community--started in the early 80s. We weren't "original" members--we missed the first dinner, but have been part of this motley crew ever since. We all have very little in common--other than food! And even that has morphed over the years, as has our membership. We have some vegan members now, one member with rather restrictive dietary needs due to health issues, but we all manage to find something to eat, something to drink, and to share the fellowship---the main reason for getting together.
When it's your turn, you do the whole thing--then look forward to 11 more delicious "free" dinners throughout the year. I said in an earlier post that PapaGeek doesn't cook, and that was very unfair....because he's an ace "griller", and he's doing salmon tonight. We did salmon on the grill many years ago---and if it wasn't for one guest touring the backyard gardens, we might very well have burned the house down. (PapaGeek got caught up in the conversation on the front porch---and totally forgot about the salmon flaming on the back patio grill! A little char scraping and all was fine...sort of )
So grab a napkin, a glass of wine (or raspberry tea)...and join me for dinner tonight.
Starters: Double cheese shortbread wafers, assorted cheeses with cheese honey to drizzle, hummus and fresh veggies
Main: Grilled salmon with fresh dill, cucumber/melon/tomato salad (recipe from Br. Country Living--I've never made this before), bleu cheese potato salad (haven't made this before either), roasted rosemary new potatoes (remember, the vegans!), and a big spring mix salad with pears and roasted walnuts, and raspberry vinagrette dresssing (which I forgot to make....thank goodness I'm writing this out!) Miniature blueberry muffins.
Dessert: Chocolate covered strawberries (or plain), lemon or strawberry/rhubarb shortbread tarts, and sweet, savory, salty sage-scented shortbread (yeah, I know, I'm pretty heavy on the shortbread this year, but gosh, these* were too good not to make!) Sorry my vegan friends, you're stuck with just the berries--the rest of us are clogging our arteries with all this butter.
Cheers! and thanks for coming!!!
*Sweet, savory, salty sage-scented shortbread (makes about 32)
2 c flour
1/2 c powdered sugar
2 T thinkly sliced sage leaves
1 tsp kosher salt
1 c butter cut into 1/2" thick pieces, room temp
Blend first 4 ingredients in a food processosr. Add butter, process untildough comes togher. Divide in half. shape dough piece into log about 1 1/2" in diameter. Chill until firm. Preheat oven to 350. Cut, like slice and bake cookies. Bake 15 minutes or until golden brown. Sweet, but with a little salty aftertaste. YUM. Hope you enjoy.