I’m going to be busy cooking and cleaning (and bossing my children around, using them as cheap labor, because, after all, isn’t that why people have kids?) and getting things ready for this evening.
Here’s the menu, in case you were wondering:
Grilled flat iron steaks, sliced thin.
Gai yang – grilled chicken (in this case, boneless, skinless thighs) with hot and sweet dipping sauce.
Crabmeat and grilled corn quesadillas.
Pasta salad with fresh asparagus and roasted red peppers, in an olive oil and balsamic vinegar dressing.
Assorted cheeses, prosciutto, other meats, olives, and grapes.
Sliced vegetables with a couple of bean-based dips that I’ll whip up later on. I’m trying to use up the herbs we froze last fall. We still have a lot of sage left, so I’m sure that will be an ingredient.
And I made some little shortbread-like cookies in the shapes of guitars and musical notes in case anyone wants something sweet.
Ta-da! Well, I guess that’s a bit premature. But anyway, that’s what I’ll be working on today.
I’ll try to take pictures of at least the finished products as I put the food together.
In the meantime, above is a little picture of a tulip I took the other day. Since I don’t have any food pictures yet.