Sunday, March 3, 2019

dinner menus

Napkins:
Pyramid fold:  fold into a triangle, then each side point down to the bottom.  Flip it over.  Fold in half,  then bring the sides around to make it stand on the plate.  Looks like a tuxedo to me

Pocket fold:  Fold in quarters.  Roll top layer down, then next layer down, then fold side around, and use the two rounded folds as a pocket for silverware.


3/1/19 -
Shulmans, Lisa Stark, Eigs, Coventrys

Dips - Roasted Eggplant with red peppers
           (2 types of Sabra Hummus)
           Was going to have edamames but didn't prepare

Roasted chicken with dates from Once Upon a Chef - was made with boneless breasts and thighs.  Would stick with bone-in breasts for more moisture.  Use all the sauce.  served on large platter, with bulgur under and around the border, and chicken over the middle.

Roasted green beans with lemon - left out the walnuts and cranberries to make it plain

Bulgur, prepared with 1/2 low sodium veg broth and 1/2 water (bulgur:liquid 1:1.5; boil the liquid, take off the flame, let bulgur stand for 30-45 minutes, fluff intermittently)

Bread from Whole Foods
Salad by Jackie - goat cheese and arugula
Dessert - fruit salad, lemon cake from Praline's, Talenti x2


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