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05 July 2009 @ 04:27 pm
We're having guests for dinner. Since the weather has been so horrible (save these last two days), I planned on doing most of the cooking inside with the hope we could dine al fresco.

Naturally, I left everything until the last minute, so I'm making a sort of checklist to be certain I'm not leaving out anything vital.

Appetizers: two local cheeses, bread, black caps (done)
shrimp bruschetta (shrimp mix is done, bread needs to be toasted)

Dinner: roasted chicken (chicken is butterflied, seasoned and ready to go)
red wine dijon sauce with sauteed shallots (done; will reheat before serving)
roasted red potatoes with herbs de provence (in pan, will toss with oil and herbs just before putting in oven)
grilled zucchini and yellow squash (prepped, will toss with oil, salt and pepper just prior to grilling)

Dessert: snickerdoodle blondies (everything's measured out; not sure at which point I'll make the batter, but it shouldn't take too long and they only have to bake 30 min, tops)
vanilla bean ice cream (done. I officially love my ice cream maker)

Beverages: iced water with mint and lemon (in the fridge)
wine (guests are bringing this)
La Petite Souris Scientifiquemelebeth on July 5th, 2009 10:30 pm (UTC)

You're my hero.
Kelladyjoust on July 6th, 2009 01:50 am (UTC)
They're not my original recipe, alas. They are, however, indescribably delicious. Serve them warm with homemade vanilla ice cream and people will drop to their knees and offer fealty.
Mirandamirmie on July 5th, 2009 11:23 pm (UTC)
Ooh, would you mind sharing the snickerdoodle blondie recipe? They sound delicious. Additionally, I have a friend who's allergic to chocolate, and I'm always looking for things to make her.
Kel: food! cupcakesladyjoust on July 6th, 2009 01:47 am (UTC)
Oh, they were ridiculously yummy. I could happily eat the entire pan, still warm from the oven.

These bad boys have been all over the food blogs, so I'll just link you the the one I used. A couple of things: it didn't specify light or dark brown sugar, so I used dark. Also, DO NOT OVERBAKE. It certainly wouldn't kill them; they'd still be tasty. But you want that just-this-side-of-gooeyness that makes them utterly divine. Let me know how they turn out for you!
Ilena Ayalanetsearcher on July 6th, 2009 03:23 am (UTC)
Oh those sound tasty, I'll have to make some soon!
The Only Sane Oneravenclawizard on July 7th, 2009 05:12 am (UTC)
My friends and I just made a half-batch; between four of us, gone in less than ten minutes.

I am in your debt.
Kel: Donna is awesomeladyjoust on July 9th, 2009 10:53 pm (UTC)

Janet: glass of wine for bunnygoodnite_gracee on July 8th, 2009 11:19 am (UTC)
Thanks, for the link! Cheers!
Janet: good eatsgoodnite_gracee on July 8th, 2009 11:19 am (UTC)
I was about to ask for the recipe for the same reason! How awful to be allergic to chocolate!
Kelladyjoust on July 9th, 2009 10:55 pm (UTC)
Seriously. Not being snarky, but I rank it up there with being allergic to cilantro. I feel so sorry for the folks who miss out on the supreme deliciousness.