As if....the only secret location I have, is the other side of my head, you know the part of you that answers your questions. Truth be told, I have been kicking around the menu for the Tasting Party.
I have thought about having all chocolate dishes, then I think fondue....I love fondue.....I have multiple fondue pots. Kathy gave me a white one that she was never going to use or so she said, and a beautiful copper fondue pot that was given to me by Donna, she had brought it home with her from Germany. I have a cast iron fondue pot from Staub, that I bought two years ago, that I have yet to use. I am thinking that maybe it is a good idea to have fondue. A fondue tasting party...I think that it sounds like a delicious time...But then I think...we could have paninis & bellinis.....that sounds yummy, I just don't know, but I need to get my act together and figure this out.
I sent myself on an assignment, and on my way home I decided to stop at Delicious Orchards, I almost had to leave a kidney as payment, I bought Carrot Salad, two Ugly Tomatoes, and a loaf of cheese bread. We ate the Carrot Salad, it was delicious. So I decided that it could not be that hard to make, and I made it. Yes, it was easy and it came out fantastic.
I peeled about 8 carrots, and shredded them in the food processor, while I emptied a can of pineapple bits in a mesh strainer to drain. I cleaned and chopped 3 scallions finely. I put about 1.5 cups of raisins, scallions, pineapple, carrots into a bowl and then folded in .5 cups each of mayo and sour cream. I then put in salt & pepper. It was good, but I did not like the mayo undertaste, so I added a teaspoon of sugar. Next time, no mayo only sour cream with a bit of milk.
I sent some to work with Andrew for lunch. He gave it to the guy he works with, he had never had carrot salad before. He said that he liked it.
I was thinking that it would taste amazing on a pulled pork sandwich. So boys and girls, can you guess what else I made......I just happened to pick up a pork shoulder, I thought that I would cut it up into pieces, and brown it, don't do that, ok....don't cut it up.....leave it whole, and cut off some of the fat.
I decided to make it this way because I was channeling the Peach Whiskey Chicken that I am currently enamored with. I love that chicken......
We will have the pork on Friday with the carrot salad.
Now if only I could make that Tasting Menu, all would be right in my world.