Well that was fun, but now I don’t feel like doing anything.<\/p>\n
On Sunday afternoon, I did a cooking demo at this new community event space, Threshold<\/a>.<\/p>\n I made focaccia with vegetable toppings, half potato-poblano and half delicata squash rings.<\/p>\n [portfolio_slideshow pagerpos=disabled size=large]<\/p>\n And, this was the Sunday at the end of a week of endless rain, when everyone seemed to be having a looong week. There was a big storm on Monday night, then we got new gutters on Tuesday and the Internet went out. Seems like the gutter guys inadvertently cut a wire – but we didn’t know that until Saturday when we got a tech guy from AT&T to rewire us and restore the connection.<\/p>\n Steve had a 20th anniversary reception for his business<\/a> and since I catered the party they had 16 years ago when they moved to their current location, I did this one too. We had a big bowl of corn & black been salsa with chips, a sausage (I got this nice sampler pack of Christopher Columbus salamis<\/a> at Costco) & cheese platter – the Wisconsin state dish, dill dip & veggies, crackers and cheeses, and a big platter of fruit – local watermelon and Costco cantaloupes and grapes. And two kinds of bars: my lime white chocolate blondies<\/a>, and s’more bars<\/a>, that I had stayed up late on Tuesday to make. Practicing for cookie season. I think I made marshmallow topping too thick and they were gooey. But good.<\/p>\n Anyways, we thought there’d be 50+ people and in reality there was about 1\/3 that number. So lots of food leftover. But we’ll eat the fruit and the salami freezes and I took the corn salsa and dill dip to the event at Threshold. I’ll take the bars to work on Monday. And the Packers won and maybe this week will be better. The weather’s supposed to be. <\/p>\n