The Birthday luncheon was a surprise and not just for the birthday girl. Since her birthday was on Saturday, that would be the logical time to have our luncheon, but Thursday evening we learned that the bonfire and pizza lunch had been switched. And that meant that our luncheon would be on Friday instead of Saturday. That wouldn't have been a problem had the luncheon been all planned out, but I was counting on having all day Friday to figure out the menu. Still, with the help of many, a lovely luncheon came together.
|Are you horrified to see a jar of peanut butter with a knife sticking out of it on our elegant table? It was actually sunflower seed butter and it was wonderful! But somehow no one thought about placing the butter in a serving dish.
Ham salad on baggets
Crackers with Strawberry Cream Cheese Dip and Sunflower Seed Butter
Apple Bread and Butter Sandwiches
Winter Tossed Salad
1/2 head of lettuce (not iceberg)
1/2 bunch parsley, optional
1 cup walnuts, toasted
1/4 cup feta cheese, optional
3 tablespoons lemon juice
2 tablespoons honey
4 teaspoons soy sauce
1 1/2 teaspoons freshly grated ginger
1 small clove of garlic, finely chopped
1/2 cup canola oil
Wash, dry and tear lettuce into bite-sized pieces. Snip parsley leaves, if using. Wash and thinly slice pear. Cut grapefruit lengthwise (see photo) and cut around the peel to remove the fruit. Cut between membrane into segments. Do the same with the orange. This is rather juicy business. I use a separate bowl and allow that juice to drip on the pear to keep it from browning. Arrange on lettuce and include the juice. Top with walnuts and cheese, if desired. Drizzle with dressing. Pass the remaining dressing with the salad.
|Some of my favorite friends are family.