As anticipated, yesterday was a lovely day!
I hosted an intimate engagement luncheon in honor of my friend Noemie
and we celebrated her happiness over good food and a bit of bubbly.
There were lots of wedding details revealed and squeals of delight!
Little A. was so excited to be part of the party too and even got asked the BIG question…
Will you be the ring bearer?
How sweet & what an honor! I just know he’ll love every moment of it.
He loves being included in all of the fun. Like helping me make these savory scones & soup.
He was never too far away and just loved playing with little bunches of thyme!
The season of crisp, juicy, flavorful vegetables is upon us. The market is lined with cucumbers,
peppers, corn, tomatoes…just tons of goodness and I really wanted to incorporate lots of fresh
veggies into our meal, so I thought a gazpacho would be a perfect way to do that.
Look at all that color!
So simple & so delicious. I love dinners just like this!
Cheers to good meals,
good times &
the best of company!
Gluten-Free Garlic Herb Scones
2 cups millet flour
2 rounded tsp baking powder
1 1/2 tsp xanthan gum
1/3 cup softened butter
3/4 cup 5% cream
2 egg whites
2 cloves of garlic
2 Tbsp fresh basil
2 Tbsp fresh thyme
pinch of salt
In a medium sized bowl, mix flour, baking powder, xanthan gum. Cut in the butter.
In a separate medium bowl, whisk together cream & eggs. Pour into the dry mix.
Then add in crushed & finely chopped garlic and minced herbs, with a pinch of salt.
Grease a baking sheet. Preheat oven to 400F
Create six rounded balls of dough and place on sheet. Add a few sprinkles of extra herbs
to the top. Bake for 20 minutes. Enjoy!
This recipe is from the Barefoot Contessa Cookbook.
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
- 4 plum tomatoes
- 1 red onion
- 3 garlic cloves, minced
- 23 ounces tomato juice (3 cups)
- 1/4 cup white wine vinegar
- 1/4 cup good olive oil
- 1/2 tablespoon kosher salt
- 1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
Here is the original recipe