It's hard for me to define where 'home' is these days. Born in Baton Rouge, raised in Mechancisville, VA, and back to my roots now in Baton Rouge. So with two states claiming memories of childhood and young adulthood, I say: Home Is Where Your Stomach Is. (If I knew how to needlepoint that phrase I'd jump all over that craft project to hang at my new residence with Chad here in THREE MONTHS!!! yeah, I'm excited about becoming a wifey).
With that in mind, I also believe it's the people you eat with that count where your home is. Maybe it's living in the South (not you VA- you, Louisiana!) or maybe God knew I needed people who loved cooking and food as much as I do, but there is never a shortage of good food when friends gather around.
Last weekend we threw a little surprise toga party for our favorite Greek food lover, Meg! She's always played around with a toga party, but seeing as this is our last college birthday for the gal (what will 'real world adult' parties be like?) we decided we needed to Make.This.Happen.
Here's the result!
Caesar was a king, right?
We won't mention the mishap of the supposed-to-be Chocolate Cake. Thank the Lord for grocery stores and the supply of King Cake throughout Carnival Season.
I made the Caesar Salad. Obviously it's a no-brainer, but here's my twist:
Caesar 'would be oh so proud' Salad
1 head of lettuce -I used Whole Foods Romaine..but wait, this is Greek, not Rome! ha..ha...get it? :)
1 bottle of your favorite Caesar salad dressing
1 tomato (if you like!)
1 small loaf of rustic bread for croutons(thanks again, Whole Foods! I have a complete stickered bread card!)
Plentiful handfuls of grated Parmesean-Asiago cheese blend
Plus, seasoning for croutons
Chop lettuce and mix in a bowl with tomato. Set aside.
Roughly dice bread into bit size cubes. Drizzle with some olive oil (as the Greeks would do, yes?), sprinkle with rosemary, thyme, and a little S&P. Bake in 425 oven for about 10 minutes, or until crispy. I think I might have broiled them for a little bit too just to crisp them a little more.
Add your choice dressing, cheese, and mix!
Eat like a Greek would.
The pesto twists were pretty simple too. Meg and Meredith have made them before.
1 can of cresant rolls
1 jar of pesto
Lay out cresant rolls and slice into strips. With a basting brush, slather with pesto. Twist the dough strips and bake as directed on container (350 for about 7 minutes).
So that was our Greek meal.
Hooray for a friend, good food, and birthday's to celebrate!
To catch you up on other eatings that never got blogged, enjoy the photos taken from our Christmas party at our place back in December. Maybe this is just a tease to blog later..
|Natalie's spinach chicken roll-ups & Chad's twice baked potatoes|
|Meredith's Spinach & Artichoke dip|
|My Pink Champagne Cupcakes (thanks Betty Crocker!)|