Thursday, April 25, 2019

David Shuttleworth’s 20th anniversary party

We attended Dave’s business anniversary event last night in a sweet little 19th century restored cottage,  and the food was outstanding both in taste and presentation, so of course, I asked. . . Mini butter-puffs stuffed with turkey salad, toasted pecans and dried cranberries. . . Nutted Olives, Large queen olives surrounded with cream cheese, rolled in toasted pecans, served halved. . . Asparagus spears wrapped with prosciutto and boursin. . . Balsamic Rosemary Roast Beef Served with red onion confit and horseradish cream on baguette slices. . . Large chilled shrimp, served with seafood cocktail sauce . . . Assorted fresh fruit on skewers with dips . . . delicious finger desserts, especially dark chocolate brownies. . . .and many more delights. Needless to say, I didn’t fix dinner.

I’m working on lowering my cholesterol, but this event, plus a wonderful Easter box sent by our California sister Debbie, (with wonderful pretzels covered with icing) has certainly made it difficult.

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