When the world seems to shine like you've had too much wine
That's amore
Bells will ring ting-a-ling-a-ling, ting-a-ling-a-ling
And you'll sing "Vita bella"
Hearts will play tippy-tippy-tay, tippy-tippy-tay
Like a gay tarantella
When the stars make you drool just like a pasta fazool
When the stars make you drool just like a pasta fazool
That's amore!
Good morning morning yall. I hope that you had a fabulously romantic Valentine's Day. I think that the closer we are getting to completion with our new kitchen, the more I am finding myself falling back into love with food. I received the sweetest Valentine's card from Chris. I think that it is always special when people write personal messages inside. Chris commented how he can't wait to get our little family back into our house to enjoy our kitchen and proposed the question: What will our first meal be?
Ever since we attended a festive Valentine's Party at our friend Geno and Tony's house in Mill Pond, my mouth has been watering over the briny green olives that they served on the antipasto tray. They were stuffed with feta and tossed with red pepper flakes and olive oil. More info to come about these olives, because I have to get my hands on them again. It was a wonderful celebration with good friends, GREAT food and lots of bubbly! Geno and Tony really outdid themselves...once again! The food presentation was perfect and what a special touch by hiring a bartender. So fun!
I googled Red Pepper, Feta, and Olives and while I was doing a little research I stumbled upon this foodie blog and had to share it with you.
Choosy Beggars
You have to check out their recipe for Pasta with Olives and Feta in a Roasted Red Pepper Sauce. Who's watching carbs? Also look for the Roasted Red Pepper, Walnut and Feta Dip. I am definately going to be trying that one!
Ever since we attended a festive Valentine's Party at our friend Geno and Tony's house in Mill Pond, my mouth has been watering over the briny green olives that they served on the antipasto tray. They were stuffed with feta and tossed with red pepper flakes and olive oil. More info to come about these olives, because I have to get my hands on them again. It was a wonderful celebration with good friends, GREAT food and lots of bubbly! Geno and Tony really outdid themselves...once again! The food presentation was perfect and what a special touch by hiring a bartender. So fun!
I googled Red Pepper, Feta, and Olives and while I was doing a little research I stumbled upon this foodie blog and had to share it with you.
Choosy Beggars
You have to check out their recipe for Pasta with Olives and Feta in a Roasted Red Pepper Sauce. Who's watching carbs? Also look for the Roasted Red Pepper, Walnut and Feta Dip. I am definately going to be trying that one!
Geno and Tony had a large amount a heavy hors d'œuvres: from shrimp cocktail with a killer sauce (so retro...I love it!), stuffed mushrooms, asparagus, chicken salad, tenderloin, and that to die for antipasto bar. I could nibble on that all day, every day. Just give me a big ole glass of red wine and some spicy meats, rich cheeses, sinful olives and hot peppers. Heaven.
One simple dish that took center stage were their Roasted Brussel Sprouts.
Here is the homemade recipe, courtsey of Geno, but don't let him take the cake for it....it is Tony's recipe!
Roasted Brussel Sprouts
Toss brussel sprouts with olive oil sea salt and fresh cracked black pepper. 400 degrees for 30 minutes shaking every 5-7 minutes. Also try it with bacon crumbles and chopped onion while roasting.
Now that's amore to me. Back to my original thought: What do you think our first meal in the new kitchen should be?
