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IN WHICH FOOD FIGURES PROMINENTLY. ALSO, PIE.
Start of a family-free week-and-a-half and a husband-less 2-and-a-half-weeks. Don't know whether to be sad or glad right now, but am mostly too busy to think about it.

I worked from home this afternoon so I could be here to say goodbye when Anders and the kids left...it's their annual ski trip up north with Anders' best friend Mats and his son Viktor, and the addition this year of Mats' brother Mikael and his wife Lene, both of whom are also very good friends of ours. Anders' mom called this evening just to check in and seemed not to know what to talk about after hearing that they had already left.

After 4 days of beautiful blue skies and sunshine, we're back to rain, freezing rain, sleet and snow. In that order, and then in reverse order and then mixed up in no order at all. It IS gradually warming, though, so that's a good trend. I don't expect spring yet; we ARE in Sweden, after all. Spring will get here in its own good time...usually somewhere around the end of April.

I've spent the evening grocery shopping and then preparing food for the Wonders here tomorrow. Found a delicious appetizer recipe on the Martha Stewart Living iPad magazine issue (which I just realized means I can't print it out (at least I don't think I can) or copy and paste it to an email. How DOES one copy and paste in iPad? I figured out how to copy, but then couldn't figure out how to paste it elsewhere. Guess I'll have to Google that later.

Pastry Herb Sandwich Hors d'œuvres
Roll out your favorite pastry dough, to a ¼” thickness on a floured surface or start with store-bought pastry dough. Arrange fresh herbs on top, such as dill, flat-leaf parsley, sage, rosemary & oregano. Gently roll dough, pressing in herbs and rolling to a 1/8” thickness. Cut around individual herbs using a fluted cookie cutter or a biscuit cutter. Bake at 375F until pale gold, 10-15 minutes. Let cool on wire rack. Sandwich with soft, spreadable goat cheese.

YUM! Then I made a Reese's Dessert Bars. Then I made a Caramel Pie. Yes, another Caramel Pie. Do you think it's possible to have too much Caramel Pie? Because you're wrong if you do. I cheated on the pastry dough, though I made the meringue myself. For the first time! I made my own meringue! I haven't tasted it yet, but it felt right and it looked right and I have high hopes that it turned out right. We shall see tomorrow.

Here's the menu:

Starters
Garlic & Herb marinated artichoke hearts
Pastry Herb Sandwich Hors d'œuvres

Appetizer
Salmon & Dill Patties w/Creamy Caviar Sauce

Entrée
Creamy oven-baked Parmesan Salmon on a Bed of Spinach with Rice

Dessert
Caramel Pie
Reese's Dessert Bars

Now I'm drooling.

ALSO: Megsie, where are you??
 accomplished
mood: accomplished
music: Glenn Yarbrough—Long Time Blues


Comments

Did you post a recipe for caramel pie and I missed it? There is certainly no such thing as too much caramel. But my favorite is chocolate, dark chocolate surrounding caramel. I was always one for the square chocolates in the box.

She did Trish, a few days ago. I was lamenting it's non-veganess, and wondering how to veganise the recipe...Lately everyone has been triggering food cravings for me! Tomorrow, quinoa & veggies!

Have fun with the Wonders Liz!

One called, has the stomach flu, can't come: BUMMER! :(

How's your family-free time going? I'm sure you miss your your hubby & kids, but sometimes alone time is good for the soul, or so I think;)

Am drooling too, just going thru your Wonders menu and the recipes. Am sure you had a WONDERful time!

I don't exactly miss them yet...it usually takes a few days. I had a VERY relaxing, quiet weekend. Just what I needed (with lots of leftovers!)

jumping in a plane

oh my GOD I am so coming over to your house!!!

xoox, E

Um, I am am right here....

(sheepishly looking away)

Hi Liz...

I have been away from the blogging again, so sorry. I am catching up right now, and you are FIRST.

I missed you too :)

And, I am so making that pie! YUMMMMMMMMMM!

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