Tuesday, February 16, 2010

MAKE-ing all the food

I traded a friend some labor for a spinning class, and it's time to pay up! I am going to prepare some food for a fiber arts retreat. I am heading up hors d'oeuvres and a breakfast. I have come up with some ideas for the hors d'oeuvres. Home made fresh marinated mozzarella. 2 gallons of milk will yield just under 2 pounds of cheese. Baked garlic, a mushroom garlic spread for little toast, eggplant and red pepper dip. I am going for a salty dirty pallet, vinegar, umami, that sort of thing.

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