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Happy New Year everyone!  Cheers to a new beginning and new adventures.  Do you have any resolutions?  Last year I was going to run a half marathon by the end of the year.  That didn’t happen because I ran too much too soon so I got plantar fasciitis on both feet.  This year, I’m gonna start slow.  The plan is to do a 5K every month or two.  In fact, I’ve already signed up for one on January 23rd.  Wish me luck and best wishes on your resolutions.

To start the year off right, we decided to host a dinner party with new and old friends.  It was quite a success.  There was no shortage of laughter and interesting conversation of which contents I’ve vowed not to divulge.  We started with lemon artichoke mousse with anchovies served with toasted baguette slices.  Our main meal was a deconstructed lasagna.  Keith made the pasta, tomato sauce and the ricotta cheese.  He also fried some fresh basil until crisp in some butter.  (A good tip for drying fresh pasta:  a tension curtain rod between a doorway).  For dessert I made a triple berry trifle using angel food cake, raspberries, blueberries, and some of my balsamic strawberry jam from last spring.  The recipe for the appetizer is below.

RECIPE

Lemon Artichoke Mousse with Anchovies

  • 1 canned artichoke
  • the juice of 1/2 lemon
  • 3 pieces anchovies
  • 1/2 c. grated pecorino romano
  • 1/2 c. ricotta cheese
  • 1/4 c. sour cream
  • salt
  • pepper

Blend everything until smooth.

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CC BY-NC-SA 4.0 This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.