Plan a spooky soiree with my help!
Plan a Spooky Soiree!
So pleased to have inspired someone else with my first grilled cheese blog! Gouda, spinach and pastrami on wheat. Yum city! Thanks Danny
Plan a spooky soiree with my help!
Plan a Spooky Soiree!
Dessert included brownies, cranberry and orange cookies with white chocolate chips, pumpkin chiffon pie sundaes, and gingerbread cupcakes with cream cheese frosting.
Ornament shower, round two - thank you to our incomparable wedding party for making this an evening to remember!
My sister blogged about her wedding shower for which I did the food. The menu included roasted shrimp cocktail, baked brie with apricot rosemary jam, deviled eggs, prosciutto and cheese pinwheels, antipasto skewers, and curried chicken wrapped in filo.
Last Friday, my wedding party threw us the most fabulous ornament shower. From the delicious food prepared by Sister Blair, to the new ornaments for our Christmas tree, to the impromptu serenade from New Trier Swing Choir circa 2004, the entire event was a smashing success! I couldn’t narrow down the photos I wanted to share, so I will just have to do two posts!
A couple of weeks ago I had the pleasure of designing a Cookie Monster birthday cookie cake for Laila’s 2 year-old birthday party! What a fun project!
So pleased to have inspired someone else with my first grilled cheese blog! Gouda, spinach and pastrami on wheat. Yum city! Thanks Danny
A classic grilled cheese sandwich with white bread and Kraft American cheese singles is one of my childhood favorites. As an adult, the grilled cheese sandwich is one of my favorite go-to chameleon foods. They are fast, easy, delicious and easily made with whatever combination of bread and cheese you have on hand. This is the first in what will surely be a recurring theme of the Blair Sandwich Project.
On tonight’s menu: black bread, shredded Asiago and Gruyere cheeses, spinach and honey crisp apple slices.
Sunday Night Supper: Sunday evenings are always an excellent time for a family dinner. On the menu tonight was roasted pork loin with cider cranberry sauce, squash filled with quinoa, feta, and pistachio stuffing, spinach and beet salad with apple dressing and cheesy bread. A beautiful and delicious fall meal!
A friend and I were at Chilam Balam in Chicago within days of its opening and were regular diners until he moved to L.A. last winter. We revisited our favorite place for Mexican small plates when he was in town this last weekend. Dinner included salmon ceviche, a fennel and chard tamal, chicken milanesa, lamb shoulder chili and peanut butter filled empanadas with Mexican chocolate sauce. All accompanied by excellent margaritas, it was a delicious meal. In honor of the Top Chef: TEXAS premiere a tribute to Chuy Valencia and his beautiful food.
Happy happy Halloween! A new set of Frankensteins created for a client!
