Well, it’s already February, and I haven’t even wished you a Happy New Year. What a slacker!!! Happy New Year, my friends! I hope your holidays were spectacular and that you’ve welcomed this brand new year with gusto. I wonder if you’re sticking to your resolutions…
I’ve been happily busy cooking for clients these last few months, especially focusing on meeting the needs of those with allergies to gluten, dairy, chicken and eggs, soy, mustard, malt- you name it! Essentially, I’m embracing the challenge of creating scrumptious meals that omit these allergens without omitting flavor, texture, color, or comfort. It is a puzzle that I welcome with open arms on a daily basis, and the feedback from my clients has been overwhelmingly positive. Yay!
I’ve had little time to sit down and write, but I’ve been chipping away at this post for over a month. And I can’t move forward without sharing all of December’s goodies with you! Seriously, I tried to tell myself to just skip over all the holiday stuff, because it was sooooo 2013. But, I couldn’t. I think it’s kind of like trying to leave my house for vacation without cleaning it, which I cannot physically do. Oy vey.
So, here are the many splendid culinary-related highlights from our holiday time, which was a veritable boatload of fun, friends, family, and food. I’ll provide lots of recipes and tips that can be used all year long, so settle in, and enjoy! 😉 And then I will be able to move on with my life and my plan (ironic as it may be) to offer shorter, more user-friendly blog posts in the months to come. Heh, heh. I see what y’all are pinning on Pinterest.
First on the docket of Share-a-rama: a special partay! Adam and I catered a small Christmas soiree for some legit rock stars in a fabulous home in Atlanta. Not kidding. The band shall remain nameless, since they deliberately and gently requested a “leave your phone at the door” policy, so as not to broadcast any celebratory shenanigans to the free world. The theme of the bash was “Southern Gentleman” with a focus on excellent bourbon and sweet hospitality. And I’d say the whole thing was a smash hit.
Adam made his pimento cheese- you know, the one that people are always trying to marry him over?
Adam’s Pimento Cheese:
8 oz sharp cheddar cheese, shredded
8 oz medium cheddar cheese, shredded
1/2 Cup roasted red peppers/ pimentos, diced
1 Cup mayonnaise
Good pinch of granulated garlic and salt
Lots of freshly cracked black pepper
2 T of the brine from the pepper jar
Simply combine all of the ingredients in a large bowl and stir/ smash until they become one. Taste. Your pimento cheese mixture should have a little tang to it, and the texture should be spreadable. Tweak seasoning to your liking. Before serving, allow the cheese to come to room temperature, or close to it, so that it’s easy to scoop and shmear.
Also in the appetizer department, we made deviled eggs.