Olive Rosemary toast points from Le Quartier (the best bakery in Nebraska) and a balsamic dipping sauce. Pretty sure we had eggplant lasagne for the main course but I don’t have photo evidence of that…I was too hungry to remember to take a picture!
Cody set the table beautifully, so we had to snap a shot. Coppola’s Claret was a great pairing—found it on sale too 😉
Tried a simple way to preparing fresh local okra, and a rather difficult way of making potatoes. Both recipes from ATK, but we sliced the okra before cooking instead of doing it whole like ATK suggests. Okra had a mild garlicky flavor with a nice fresh tomato sauce. It could have used more herbs and flavor. Got kinda slimy too.
The french fries turned out great, but we decided it wasn’t really worth the effort to fry the potatoes twice. There’s gotta be a better way to fry potatoes…
Saturday morning, Cody turns to me and says, “Yeah I think we’ll make 48. That’s 16 for each of us.” 48 WHAT now? We set out to make 48 vegan homemade runzas. Here’s our recipe.
Blair made the bread, Cody did the mushrooms, and I did the veggie meat and rolled the runzas up. We ended up with 45 runzas, and have been eating them for a quick meal ever since. They microwave surprisingly well, just nuke em on high, flipping halfway, about 1 minute per side.