|Food spread, yum!|
|The pretty pink cupcakes|| |
Though not in quite the same magnitude, last weekend we had some friends over for breakfast, and later that night I had a friend over for dinner. Now for most people, this may be normal. But in our small apartment it doesn't happen very often and it kind of a big deal! (We have to re-arrange our 'piles' of 'stuff' so that we can have room to actually sit at our table.) For breakfast we had lots of delicious fresh fruit and my becoming-famous vegan aebleskivers (Danish pancake balls). My great-grandparents were from Denmark, so it is a traditional treat we make in our family and fun to show off to others :~) My blueberry filled aelbskivers were a hit and the berries we had with them were delicious as well!
|Finished aebleskivers in the aebleskiver pan|
For dinner that night, I was excited to try a recipe I found in a store in Portland called Penzeys Spices for grilled protabella mushrooms with chipotle mayonnaise. The recipe is inspired by the chipotle powder that I bought in the store that has a wonderful spicy-smokey smell. I made some modifications to the recipe to make it vegan (mainly changing the mayonnaise to nayonaise), but the results were delicious! I usually grill my mushroom whole with an Italian dressing marinade, but this recipe used a different marinade and called for protabella slices. Add the chipotle nayonaise a few avocado slices, a tomato slab and some lettuce, and you have the best burger I have ever tasted! My friend agreed that they chipotle nayonaise was delicious. Just enough kick with a little smokey aftertaste! (If you love to cook and have never been in a Penzeys Spices store, then you are missing out! A whole store for just spices, who knew! I was in love at first sight. They even have a cook book!)