Day 33 - My First Lunch for Guests

So what's the difference between a lunch and a luncheon? I served one of those to our old neighbors who brought Randy's little sailboat up to the new house. (Anyone want a little sailboat? Cheap?) It was fun to give them a tour of the house and property, even though our bathroom is still torn up (so is the balcony above now) while the project manager searches for the elusive leak.

Chard Frittata (reprised from November 3rd)

Light Rye Bread made in the Zojurushi bread machine

Marinated Beet Salad (pg. 244)

Mixed Greens with Vinaigrette

Chocolate truffles and meyer lemon cookies from Trader Joe's

The beets were marinated in rasberry white balsamic vinegar and walnut oil. I don't know if that was the best combination. I think the walnut oil, even though Alice recommends it, was lost. I need to try another batch with 1/2 using walnut oil and 1/2 using olive oil. They were delicious. Even the 2 beet dislikers liked them. The mixed greens including spicy mustard greens. Vinaigrette was lemon juice and olive oil.

As soon as our guests left I raced down the hill to retrieve another load from the storage locker. I'm a woman on a quest. And I'm tired. I'm going to watch Dancing With The Stars tonight while I knit another scarf.

My butt and neck X-rays revealed nothing amiss with the bones. So I'll have to give it some time, assuming it's a soft tissue injury and will clear up on its own. I hope.

22 recipes completed; 283 recipes yet to complete