marinated mushrooms and artichokes
Nom. Further details on the marinade?
Jinx? If you and Dreg have been using my moisturizer again I'm going to have to rip off your scaly- hey, what's the deal with your face?
Glory ,'Potential'
Natter 59: Dominate Your Face!
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
amych - Jul 01, 2008 1:52:15 pm PDT #5972 of 10003
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Nutty - Jul 01, 2008 2:01:01 pm PDT #5973 of 10003
"Mister Spock is on his fanny, sir. Reports heavy damage."
I am seriously willing to try anything. But am looking for new ideas for tapas/apps/snacks/whatchamacallems.
Jicama cut like carrot sticks? I am new to it, but I gather it is a commonplace on west coast crudite plates.
I saw a health blog suggesting prunes wrapped in bacon (actually, prosciutto) and baked, and that sounds like fun. (Not... necessarily healthy. They were trying to get people to eat prunes. And calling them "dried plums," like we don't know what prunes are.)
The nature of the season is such that toasted bread with a slice of fresh mozzarella, salt, and some fresh basil on top would be apropos.
Kathy A - Jul 01, 2008 2:01:58 pm PDT #5974 of 10003
We're very stretchy. - Connie Neil
amych, a few recipes for the bacon-wrapped figs:
Restaurant recipe with no nuts, but I'd skip the mascarpone cheese dip (I've never bothered with dips, since it covers up the yumminess of the bacon and fig)
Spicier, with pecans and a goat cheese/thyme dip
amych - Jul 01, 2008 2:12:44 pm PDT #5975 of 10003
Now let us crush something soft and watch it fountain blood. That is a girlish thing to want to do, yes?
Jicama cut like carrot sticks?
I love jicama -- at last year's version of this party, there was a mix of "what the heck is that" and "OMG NOM" with, notably, crossover from point A to point B. Good reminder.
toasted bread with a slice of fresh mozzarella, salt, and some fresh basil on top would be apropos.
The basil plants are thankfully too dumb to know their days are numbered.
Seriously, y'all, I'm bookmarking all of these -- thanks!
Ginger - Jul 01, 2008 2:30:26 pm PDT #5976 of 10003
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
From the Charleston Junior League Party Receipts
Mushrooms and Artichoke Hearts in Honey Mustard Vinaigrette
1/2 cub balsamic vinegar
1 tbsp honey
1 tbsp Dijon or stone-ground mustard
1/2 tsp salt
1/8 tsp pepper
2/3 cup vegetable oil(I use olive oil)
1 pound fresh mushrooms
1 14-oz can plain artichoke hearts, drained and halved.
Vinaigrette: Mix all ingredients except oil, then beat it in slowly.
Clean mushrooms. Place mushrooms and artichoke hearts in a 1 quart dish. Pour over the vinaigrette and toss. Refrigerate for at least 5 hours, tossing occasionally. (I put it in a tupperware bowl and shake it every now and then.)
Serve with toothpicks.
Sue - Jul 01, 2008 3:22:28 pm PDT #5977 of 10003
hip deep in pie
Well my attempts to celebrate teh holiday with charred meat were for naught. My tummy wasn't letting me leave the house.
I can't believe I have to go back to work tomorrow. Working is way overrated.
Amy - Jul 01, 2008 3:27:43 pm PDT #5978 of 10003
Because books.
One of my totally plebeian favorites is spinach dip with pumpernickel bread (I usually serve the dip in the hollowed out loaf). To make it more finger-foody, and with less chance to icky double dipping, you could make little finger sandwiches of two thin slices spread with the dip.
(Now I want to make this. And eat it. Right now.)
You could do mini quiches, too.
Jesse - Jul 01, 2008 3:31:59 pm PDT #5979 of 10003
Sometimes I trip on how happy we could be.
I love the spinach dip! It's way more impressive than the work it takes, too.
Unlike potstickers, which is the other thing I just thought of. If you make them yourself, I mean....
I had a great grilled veg platter at a tapas place recently, and that's easy. It came with some stuff I will try to look up now.
Tamara - Jul 01, 2008 3:33:17 pm PDT #5980 of 10003
You know, we could experiment and cancel football.
Wontons are pretty easy and fun to make.
Trudy Booth - Jul 01, 2008 3:33:51 pm PDT #5981 of 10003
Greece's financial crisis threatens to take down all of Western civilization - a civilization they themselves founded. A rather tragic irony - which is something they also invented. - Jon Stewart
I saw a health blog suggesting prunes wrapped in bacon (actually, prosciutto) and baked, and that sounds like fun. (Not... necessarily healthy. They were trying to get people to eat prunes. And calling them "dried plums," like we don't know what prunes are.)
Yes! Which is why "prune juice" has always bugged me. Why would you juice something that's DRIED? Isn't it really plum juice?