testing
We’re having Tom and Kellie over tomorrow night to thank them for watching over the house and keeping my plants alive during our trip down under. I’m keeping dinner simple, but I still had to try a few new recipes. I’m going to purée parsnips (which I’ve never done before) because I love it, and I’m going to try a savory bread pudding with gruyère, swiss, parmesan, asparagus, mushrooms, and doesn’t that sound freaking delicious?! I tested a new appetizer, except I will use shrimp and not raw tuna since they don’t dig on raw fish.
crostini, avocado w/ lime, pineapple, tuna, chives, hawaiian pink sea salt
I think it needs some more punch to it, so I’m going to scrape a raw clove of garlic across the crostini after I bake it and mix the sea salt into the avocado instead of sprinkling it on top. The crème brûlées are cooling now. It’s going to be fun and probably the last nice meal I make for a few weeks.
saving out the nice berries for garnish
