WIAW: Memorial Day Picnic!

I’ve neglected What I Ate Wednesdays for the past couple of weeks, but now I’m back–with a recipe! Once again, thanks to Jen from Peas & Crayons for hosting!

So, obviously Monday was Memorial Day. And originally, I was hoping to have a party or a small cookout or something. But my lack of planning coupled with my friends’ work schedules meant that wasn’t going to happen this year. But I still wanted to do something fun and summery to end the long weekend. Kevin got off work at six on Monday night, so I decided to throw together a fun, light, healthy Memorial Day picnic!

I know, I’m freaking adorable. This meal was a mix of home-cooked and store-bought, which is my kind of combo. We started with homemade bruschetta and crostinis (check out my recipe for that here). Still on my pesto kick from the day before, I also whipped up a big batch of pesto pasta salad! (Recipe to follow.) It’s a great way to use fresh pesto and it lightens up an otherwise mayo-laden picnic staple. Personally, I prefer the basil-y freshness to gloppy mayonnaise.

I bought some prepared chicken leg quarters from the supermarket for an entrée, though we barely even made a dent in the chicken after all the bruschetta and pasta salad! For dessert, I bought some fresh mangoes, apricots and blueberries–so glad summer fruit is finally in season! I chopped up the mango and apricot and mixed all the fruit together with some sweetened lime juice to make a citrusy-sweet fruit salad. (Oops, was that a recipe?)

I still wanted something really dessert-y, so I baked cookies. But I cheated. I’m not much of a baker, and I don’t have a working mixer, so I was taking the easy route out on this one–I wanted a cookie mix. Well, who knew that it is shockingly hard to find a cookie (or brownie) mix without trans fats? (Be careful–the package can say 0g trans fats as long as it’s less than 1g. Check the ingredients list for partially hydrogenated oils, which equal trans fats.)

But lo and behold, in the refrigerated section, was my savior: Nestle Tollhouse Break and Bake cookies. Both the chocolate chip and the chocolate chunk are trans fat-free! Naturally, given those options, I went with the chocolate chunk. And so, we had a semi-homemade, chocolatey end to our meal.

And what’s a good picnic without some wine? So if you’re keeping track, yes, we drank wine out of sippy cups. Yes, I still own sippy cups. Note to self: buy disposable plastic cups.

A nice dry, Spanish rosé seemed like a good picnic wine. It was sufficient.

So, once everything was cooked and ready to go, we packed up our picnic and took it down to a park the next town over, overlooking the lake. Not gonna lie, it was pretty romantic. When I want to bring it, I can bring it.

But really, how can you beat a delicious (mostly) homemade dinner with views like this?

A lovely, relaxing conclusion to a lovely weekend. Then we went home and Kevin, my sister and I proceeded to finish off all two dozen cookies. Yeah, that happened.

Oh, and that recipe I promised:

As often happens with me, I didn’t measure, because I created a huge batch of this. It can obviously be adjusted to make a single portion or enough to serve a whole party. Use as much as you want to create as much as you want. Also, veggie-to-pasta ratios can be purely subjective. Do what you like.

Pesto Pasta Salad

Spiral, shell or other strong, sauce-holding pasta
Chopped red bell pepper
Chopped orange bell pepper
Chopped fresh green beans
Chopped celery
Diced tomato, seeded
1 chopped scallion, white and light green parts only
1 batch of homemade or store-bought pesto (see pesto recipe here)
Fresh mozzarella cheese
Salt and fresh ground black pepper to taste

-Cook pasta according to package directions in lightly salted water.
-While the pasta cooks, chop and prep all veggies and make pesto sauce.
-Once cooked, drain pasta but do not rinse. Let cool in colander or large bowl until room temperature.
-When the pasta is cooled, mix all vegetables, including the scallion, into the pasta
-Dice or tear the mozzarella into the pasta salad.
-Add enough pesto to generously coat all ingredients and give a good basil flavor. Mix well and season with salt and pepper.

This healthy alternative to traditional pasta salad may just become my go-to party dish! The chopping takes some time, but the actual assembly takes no time at all–a great, quick crowd-pleaser. Even Kevin, who doesn’t like pasta salad, couldn’t stop eating this!

Well, there you have it. Happy Memorial Day and Happy What I Ate Wednesday!

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Presto Pesto!

I hate myself for writing that title. Yet I can’t bring myself to delete it. Such is life…

Anyway…I’ve wanted to make my own homemade pesto for some time now. I’ve been waiting until I had access to a food processor (which I do not own), until I realized that I could probably attempt this in my bullet blender. And while the final product isn’t perfect–there are some chunks and unground nuts here and there–it’s still pretty darn good!

The other key component for homemade pesto was, obviously, basil. It’s hard to get my hands on fresh basil for some reason. They don’t sell it in regular bunches at the grocery store like they do parsley, cilantro and mint. It comes either as a big bunch with roots on the end in a package, which says to me that I’m meant to replant this. And since I have the gardening skills of a doorknob, I’ve always steered clear.

But recently I discovered a much more user-friendly version: already potted basil! Yup, I just have to take it out of the package, plop it in a larger pot or on a dish (something to catch the dirt and water) and water it from time to time. And then tada! A never-ending supply of homegrown basil.

I bought this wonderful creation yesterday, though it’s still sitting on my kitchen table because I’ve yet to transfer it to the big pot in my front yard.

Well, now that my major two pieces of this puzzle came together, it seemed like there was nothing left to do but make pesto!

This is a pretty traditional pesto, but not completely authentic. For one thing: I added parsley in with the basil to add a fresh, crisp brightness. There are also no pine nuts. (SAY WHAT?) Really. Pine nuts are expensive, and I’ve never exactly sat down with a bowl of pine nuts for a snack, so they’d really become quite a one-trick pony. So I substituted nuts I had sitting in my pantry: almonds. That’s the great thing about a sauce like pesto–you can tweak and customize to your tastes, dietary needs or pantry supplies!

Also, like this is a surprise, I didn’t measure. I grabbed things and tossed them into the blender cup. And it was tasty. It was different each time too, but that’s the beauty of experimenting. Make this to your tastes.

Basil-parsley pesto

Several large handfuls of whole, fresh basil leaves
Small bunch of fresh flat-leaf parsley leaves
Large handful of grated Parmesan cheese
1 small garlic clove, peeled but whole
Handful of slivered or whole almonds (I had slivered on hand so I used them to cut down on the chopping once in the blender)
Generous pour of extra virgin olive oil
Salt and fresh ground black pepper to taste

-Add everything to the cup of a bullet blender or jar of a regular blender. If using a food processor, add everything but the oil. Blend well, shaking and scraping down the sides as needed, until well incorporated and evenly chopped or puree to smooth, depending on personal preference.
-Add more oil as needed, or, if using a food processor, drizzle in oil and the dry ingredients mix. Continue to blend to desired consistency. Finish with salt and pepper.

*(Just a note if you’re using a bullet blender like I did–I used the flat chopping blade, not the regular blade that sticks up. I use that one to puree and make smoothies.)

I made my pesto pretty thick, almost paste-like, to be more versatile. I can add olive oil to it to thin it out for use as a sauce or keep it thick to use as a sandwich spread.

So what did I make first with my homemade pesto? Pasta pesto, of course!

Cook pasta (I had elbow macaroni on hand), mix with olive oil and pesto, top with more grated Parmesan and enjoy!

And for lunch the next day, I mixed a tablespoon or so of pesto into plain hummus to make pesto hummus! I used store-bought Sabra hummus, but this would be even better with homemade!

Yesterday, I made a bigger batch of pesto and used it to make a pesto pasta salad for my Memorial Day picnic! But more on that tomorrow…

Has anyone made their own pesto before? Do you go for the traditional recipe, or do you add your own tricks and tweaks? I’m seriously contemplating a cilantro pesto, since I have a cilantro obsession. What’s your favorite spin on pesto?

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I suck. Seriously. But I’ll try making it up with a hummus salad.

I suck.  I mean, I really, really, suck.  It’s been almost two weeks and I haven’t written, haven’t cooked, haven’t gone out to a great new restaurant. Rather, I’ve been taking way too long to adapt to a new (albeit, temporary) schedule, since I’ve decided to try my hand at theater again while still working and writing. It’s clearly not going so well. Most of my weekdays involve getting to work by 8, home between 5 and 5:30, then at rehearsal by 7. That leaves me a very small window to eat, change and run whatever necessary errands I have.

There has certainly been one change for the good. For the past 10 months, I’ve been a waitress. When I went back to work, I became a part-time waitress. But even that once-a-week shift typically took up my entire Saturday. Well, I’m no longer a waitress, so, thankfully, my metaphorical plate is a little less full now.

Why is this good news? (Besides the obvious salvaging of my sanity?) Because now I will have at least part, if not all, of my Saturdays free to cook, eat and blog! Because clearly, that needs to be a priority again.

Now that I have a bit more time on my hands, I can devote some more weekly prep time, so hopefully my meals don’t end up being Lean Cuisines, convenience store sandwiches and coffee shop breakfasts. (Seriously, health aside, it’s not good on the wallet. And I’m out a job here.)

All that being said, I’ll make it up to, at least a little bit, right here and now, with a banked “recipe” (if you can even call it that) that I’ve been putting off posting.

It’s such a quick lunch or dinner, a super-healthy salad with an unconventional dressing you’ve probably never thought of: hummus.

Say what?

No, really. This salad was actually inspired by a favorite sandwich of mine. Anyone who’s read this blog or follows me on Twitter or Facebook has heard me mention the Twisted Tree Cafe, a vegetarian/vegan eatery two doors down from my office. This place makes even a meat-eater like me want to go veg. And they have this sandwich that I am just a sucker for called, simply, the hummus sandwich.

It’s pretty much just what it sounds like. Roasted red pepper hummus topped with tons of fresh veggies–spring mix greens, tomato, alfalfa sprouts, onion and avocado all on their homemade bread. Let me tell you, that bread really makes it. That stuff is just the best.

The first time I had this sandwich it totally changed my way of thinking–I had never thought to use hummus as the base of a sandwich before. I’ve used it as a condiment and spread plenty of times, but to actually make it the star of the sandwich? Preposterous! Or so I thought. Crazy in theory, perhaps, but genius in execution.

So, to wrap up a long story, I was craving some of this hummus-y goodness at home one day, but I knew my silly store-bought bread wouldn’t live up, so I wasn’t really feeling a sandwich. But I figured I could get all the key components of this in a salad, and I just went grocery shopping, so I had tons of fresh veggies lying around.

My salad’s not identical to the sandwich, and your salad won’t be identical to mine–I used what I had, and it was delicious.

(On closer inspection of their menu, I see they also offer hummus over their big garden salad. See? Not so crazy after all!)

Hummus Salad

Romaine lettuce leaves, torn or chopped
Bibb lettuce leaves, torn or chopped
Cubed tomato, seeds scooped out
Chopped avocado
Chopped fresh green beans
Chopped celery
Arugula
Chopped flat-leaf parsley
Roasted red pepper hummus (if you make this yourself, awesome! If not, like me, use a store-bought one. I promise I won’t tell.)

Combine all the veggies together in a bowl (after rinsing and drying well, of course) and in place of salad dressing, top with a heaping tablespoon or two of hummus.

That’s it. Really. So fast, so healthy, so yummy! And the hummus offers a great burst of protein that you’ll never get from regular salad dressing. Of course, you don’t have to use roasted red pepper-flavored hummus either. You can use plain hummus, or any flavor you like. I’m thinking sundried tomato, garlic or spinach-artichoke would be fantastic too! (And yes, all of those flavors exist. I highly recommend the spinach-artichoke! Like a way healthier version of the dip! Yum!)

I hope this redeems me at least a little. Now that I have some more time on my hands (and a holiday coming up! Memorial Day!) hopefully I’ll have a slew of new things coming your way.

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WIAW: Meatless Tuesday

First off, thanks to Jen from Peas and Crayons for hosting, as always!

I know it’s usually “Meatless Mondays,” but without even trying, yesterday became a “Meatless Tuesday” for me. (“Meatless Monday” didn’t really work out, though.)

My day was also book-ended by Bolthouse Farms shakes–just a weird coincidence. I’m a huge fan of the Bolthouse line–their juice smoothies are almost exactly like Naked juice, but even better and much cheaper! And they have so much variety, it’s impossible to get stagnant. They also have a line of protein shakes, and I almost always keep at least one big bottle in my fridge for those on-the-go days when I don’t always have time to stop and eat. My current resident is the chocolate Protein Plus shake. It has even more protein than the regular protein shakes–64 grams per 32-ounce bottle.  For those who are not mathematically inclined (like me), that’s 16 grams per 8-ounce serving! That’s a pretty killer protein dose. And the best part is, it tastes like Yoohoo and isn’t gritty, like some protein shakes.

It starts off my day well every now and then, and Tuesday was one of those days.

If the photo looks like it was taken in a rush in my car on the drive to work, that’s because it was.

Once I was settled in at work and an hour or two went by, I grabbed my “second breakfast,” which I was actually very excited about–a Fruit & Nuts with Yogurt KIND bar.  I love KIND bars, but they’re usually fairly expensive in the stores by me, so I don’t but them very often. My mom stocks up when they’re on sale, but since she’s strictly gluten-free, I tend to keep my hands off her food, since I can eat anything and she has limited options.  But she was out of town and it was calling to me, so I snagged it. I think it was the thrill of the chase that made my KIND bar even more appealing!

I was (inexplicably) so excited by my late-night find that I had to snap a photo of my KIND-y victory in the moment. Only I would get this excited over a fruit and nut bar.

Lunch, unfortunately does not come with pictures but DOES come with an interesting story! The Twisted Tree Cafe is a vegetarian-vegan eatery right down the street from my office (like, two doors down), and, naturally, I’m there often, as are my coworkers. Well, the Twisted Tree was being featured on a new food show with Nathan Lyon about all sorts of healthy restaurants around the country. But, they were filming on a Tuesday, when the Twisted Tree is usually closed, so they invited a bunch of their regulars (us included) to come in for lunch that day. So, I got a free lunch (yay!) but unfortunately, no pictures. There was just way too much going on.

My lunch wasn’t huge, but it was filling and tasty (as always). I had a PB&J smoothie with bananas, strawberries, peanuts, oats and hazelnut milk. I don’t really care for hazelnuts, but the flavor doesn’t come through at all; it really just tastes like peanut butter and jelly. I paired that with one of their specials that I love–Quinoa Salad. It’s quinoa mixed with black beans, green bell peppers, cilantro and sweet white onions. We all know my feelings on raw onion, and yet I love this salad anyway–very crisp and refreshing, and so filling from the quinoa! (For those who don’t know, I don’t like raw onion, particularly the aftertaste. Scott Conant and I would make good dining buddies [reference for all the “Chopped” fans out there.]).

That being said, I’m going to be on television sometime this summer, as I was interviewed during the spot. I also sounded like someone significantly less intelligent since my whole knowledge of the menu–and vocabulary–seemed to fly out the window as soon as the camera was on. Let’s just hope good editing doesn’t make me look like a total spaz. But Nathan was really cool and it was fun to see how much staging and pre-production really goes into these shows.

I’ll make it up to you, though–I’ll post a picture of today’s lunch from Twisted Tree. (Yup, only my second week of WIAW and I’m already breaking the rules. I am such a rebel.)

Today was a Lentil-Grain burger with sundried tomato spread and a side salad. It was my first time trying this one and it’s so. good. Not that I had doubts.

Anyway, moving along. Anyone who follows me on Twitter or Facebook knows Kevin made some very impressive orange-cranberry scones over the weekend (from scratch!) I brought the leftovers into work and they’ve been sitting in the office getting eaten ever since. And they made a lovely dessert yesterday. I promised I’d get you the recipe, and I will, once I sit down with him and get it.

After work I had to go to the eye doctor (no biggie, just getting my prescription checked out, as usual.) There’s this really great bagel place in the same strip mall as the office, and I was really looking forward to getting a bagel with walnut-raisin cream cheese before my appointment. This place makes the cream cheese with actual big chunks of walnut–it’s awesome! Unfortunately, when I got there at 5:30 I found out they close in the afternoons…sad. I was still pretty hungry, though, as it was about dinnertime, so I popped into the pizza place next door and had the strangest piece of Margherita pizza I’ve ever seen and a much-needed glass of water:

The slices were square, like a Sicilian pizza, but with a regular thin crust. And the cheese was just one big slice of mozzarella on top. I loved the amount of cheese, but the basil was a little lacking. But I was hungry, and this was fast, so it sufficed.

That actually tided me over for most of the evening, til I was craving a snack around 9. I couldn’t quite settle on one thing, so I ended up popping a couple of chocolate macaroons in my mouth followed by a bag of Popchips. Conventional? No, but it worked. I washed it all down with another Bolthouse Farms drink, though this one’s more of a juice. It’s part of their 50/50 line, which is half fruit juice and half vegetable juice. This one mixed berry juice with purple carrot juice. I bought it on a whim, but the berry flavor’s a little too intense and too sweet, so I cut it with a lot of seltzer. About one part juice to three parts seltzer. I know I’m not getting nearly as much nutrition that way, but it’s much more palatable. It has four servings of fruit and four servings of vegetables per 32-ounce bottle, though.

So, as you can see, it was a very Bolthouse-y and very veggie day for me! Also, VERY proud of myself for actually remembering to do this two weeks in a row!

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Cinco de Mayo-style Steak Fajita Bowls and Homemade Guacamole! (UPDATED)

I said I would post this recipe later in the week, and I wasn’t just holding out–I was waiting to make it perfectly opportune for Cinco de Mayo!  If you’re not doing a big Cinco party, that’s no problem; you can still have a fun, Mexican-themed dinner at home!

I’m talking about yummy (and healthy!) steak fajita bowls with homemade guacamole!  To put these bowls together, you’ll need to start with the following:

Steak Fajita Bowls

1-2 cups Rice (I used brown basmati rice, and it’s great stuff! I’m falling in love with bulk bins.) Use as much as you need for the number of people you have–for 2 people, about a cup of dry rice should be good.  You can also use instant rice.
1 sweet bell pepper (any color, but orange was the pick of the day)
Half a red onion
1-2 cloves fresh garlic
2 small skirt steaks
Steak marinade (Now, you can of course make your own marinade, but, in all honesty, I took a shortcut and used a bottled fajita marinade from Wegmans. I did get one with pretty few ingredients, though–the fewer, the better.)
Salsa (Also purchased this, but not jarred–I got a fresh medium-heat salsa from Wegman’s salsa bar)
Manchego cheese, shredded*
1-2 fresh limes
Jalapenos (optional) (I did not use, Kevin did)
Fresh cilantro (optional) I didn’t use any this time, which is a shock for anyone who knows me and my borderline-obsession with cilantro. I’d recommend it.
Homemade guacamole (recipe below)

*Manchego cheese is a firm Spanish sheep’s milk cheese. It’s nutty and one of my all-time favorites.  However, it can be expensive. So, if you want a similar flavor, you can pick up some fresh Pecorino or, for something different but still fitting, you can get any good Mexican-style cheese, like Monterey jack, cheddar or pepper jack if you like a kick.

First things first, get the steaks marinating. I like to out the steaks in a gallon-sized Ziploc bag with the marinade. Seal the bag and mix it around so the meat is evenly covered in the marinade. Place the bag in a dish or other container and put it in the fridge to marinate while you do everything else.

Next, get water boiling for the rice.  Start with a one-to-one ratio of water to rice–watch it as it cooks, you may have to add more water as it goes.

Meanwhile, slice the pepper and half the onion and mince the garlic. Set aside a bit of the onion (about a teaspoon or two) and dice. Once the water boils, add the diced onion and about a teaspoon or less of the garlic. Add the rice and let it cook approximately 30 minutes.  (This varies depending on the type of rice you use–if it has a package, follow package directions.)  Add juice of half a lime into rice and water as it cooks.

While the rice is cooking, prep your cook surface for the steak–I used my George Foreman since my outdoor grill’s not up and running yet. You can cook the steak however you’d like–grill, pan, oven, broil. Just make sure you get the cooktop (or oven) nice and preheated. If using a grill (indoor or out), preheat to about a medium heat.

Go ahead and prepare the guacamole ahead of time (recipe below).

**Make sure you’re checking on the rice! Once it’s cooked through, fluff with a fork and add more lime juice, stir it in. If using cilantro, chop and add a handful into the cooked rice and stir through.

Now it’s time to get that steak on the grill! Take the steak out of the bag, and place on the grill or cooktop. Grill the steak on medium heat for about 3-5 minutes per side (depending on the level of doneness you like.) If using a George Foreman, grill about 5-7 minutes total. Remove from heat and put steaks on a plate. Let it rest for at least 10 minutes. Once rested, slice steak into bite-sized strips.

Get a frying or sautee pan hot on the stove with a little bit of oil. Add the peppers, onions and garlic and season with salt and pepper. Sweat the vegetables in the oil until just tender-crisp. Add some lime juice and sautee with the vegetables. Once they’re tender-crisp, remove from heat.

Now, time to assemble! Start by putting a scoop or two of rice in a bowl. Top with veggies and steak, then add all the fixins’: salsa, guacamole and jalapenos. Shred Manchego cheese over the top and sprinkle with chopped cilantro. Delicioso! Now this is a fiesta!

Homemade Guacamole

I have a few secrets about my guacamole that I will share with you. First off, I use dried spices in my guac–dried garlic and dried onion. I find that the fresh, raw garlic and onion flavor is too strong and offputting in the guacamole and kind of overwhelms everything else. Using those ingredients dried still gives the flavor without being overbearing.

Instead of adding freshly diced tomatoes and other various seasonings, I add a tablespoon or two of prepared salsa (whichever I’m using in my dish.) This way, you get tomato, onion, cilantro jalapenos and whatever other flavors are in the salsa. Using a nice chunky, fresh salsa is best. Sometimes, when using jarred salsas, the flavor is there, but the salsa is very thick and red, and the two colors (red and green) mix to create a sometimes-offputting brownish hue.

Also, I use one spice that seems a little unexpected in a guacamole–just a pinch of lemon pepper. You don’t have to use it, but I love the flavor it adds.

Anyway, you’ll need:

1/2 a fresh avocado (a full avocado if making this for a crowd)
1-2 tbsp prepared salsa
Juice of 1/4 to 1/2 of a lime
Dried garlic
Dried onion powder or dried diced onion
Pinch of lemon pepper seasoning
1-2 tsp Chopped cilantro

To halve an avocado, take a large knife and cut along the middle of the avocado, along the outside. Avocados have a huge pit in the middle, so you have to cut around it. Twist the two halves to separate. Hit the knife into the pit with a bit of force and twist to remove. Scoop the avocado flesh out of the skin and mash with a fork. Add lime juice to soften and keep from oxidizing (turning brown.) Once mashed, add salsa and continue to mix/mash to get the desired consistency. Add spices and mix, tasting as you go. Add any salt and pepper and adjust spices if necessary. Mix in chopped cilantro, add a bit more lime juice and serve.

*To store leftover guacamole or avocado, sprinkle some diced red onion over the top, seal in a bowl with plastic wrap and place in the fridge. The onion helps prevent oxidation and keeps the avocado fresh and green! When you’re ready to serve again, either brush off the onion or mix it into your guac.*

This makes a fun, healthy and oh-so-tasty dinner any night of the week, but it’s especially fun for a Mexican-inspired Cinco de Mayo meal. If you’re really feeling the Cinco spirit, go check out my post on fun margaritas to pair with your meal. Or just pair it with a citrusy, summery beer like I did!

Happy Cinco de Mayo!

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My very first “What I Ate Wednesday” (Bridal Shower edition!)

Yesterday was a sick day for me, and I worked from home. So I expected to hit you with a double-whammy of recipe posts. But instead, I ended up sleeping most of the time I wasn’t working or feeling like I was dying, so, alas, no recipe posts. I’ll get them to you later this week. In the meantime, I’m jumping on the train of something I first saw on the Lean Green Bean blog: “What I Ate Wednesdays.” It’s just what it sounds like–every Wednesday, you chronicle what you ate for one day, one week, one trip, whatever. And today, I’m joining the WIAW club.

While I first saw this on the Lean Green Bean, it’s actually hosted by Jen over at Peas and Crayons, so a big thank you to her for hosting! (Check out lots of great WIAW posts here, too!) And so, on with my first What I Ate Wednesday. For my first post, I’m not just following any old day of eating–this is a WIAW Bridal Shower edition!

I attended a friend’s bridal shower on Sunday, and there was no lack of yummy homemade food and drinks. So, naturally, I had some of everything! But before I could get to that, I had to start of the day with a good breakfast. I really wanted cereal, but I was almost out of everything, so I ended up with a mixed bowl of Kashi Autumn Wheat, Kashi GoLean Crunch (Honey Almond) and some muesli from the Wegman’s bulk bins. I topped that all off with some chopped strawberries and finished up with a glass of Simply Orange-Mango juice. (Even better than regular orange juice!)Then, the bridal shower! We had lots of little snacks and hors d’oeuvres, like pita chips and hummus, bruschetta, chips and such. There was also a little bar set up with both regular and grown-up (ahem, spiked) lemonade, wine and fun Italian sodas. Then, for lunch, a great spread of finger sandwiches (ham and cheese and cucumber and cream cheese), curry chicken salad, coleslaw and macaroni salad and a big Italian salad with grape tomatoes and mozzarella.Of course, some seconds were had. (And a few cocktails!)

Then there were the desserts! A tray of assorted Italian cookies (my favorite!), along with homemade funfetti-dipped strawberries (yes, you heard that right–funfetti strawberries! They were dipped in white chocolate with the funfetti sprinkles in it), colorful cupcakes with hearts and fruit. Unfortunately, the desserts were snatched up too quickly for me to get a picture! Anyone who knows me knows how much I love chocolate-covered strawberries, so I had to try one of the funfetti variety (even though I’m not a big funfetti fan.) I also had a cupcake–chocolate, how could I not??–and WAY too many cookies. (Lesson learned: don’t sit down right next to the cookie tray. Ever.)

All that eating really did me in, and I ended up having half a cup of coffee for dinner. No joke. I was pretty much full for the rest of the night.

Well, there you have it–my first foray into WIAW! Hopefully I’ll remember to keep this up! And keep your eyes peeled for that double-whammy of recipes coming sometime this week!

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