A few photos from my dad’s party—I think the food was a success, because by the time I left it was pretty much gone. Up front there is a good old Green Goddess dressing with vegetables. It’s about time Green Goddess makes a comeback. That stuff is like crack. And all the herbs came from my yard!
A future Nana Recipe: Her famous crab-meat mold. Rich and satisfying party dip.
The steak sandwiches are in the foreground. Juicy steak with a cool and zingy horseradish cream.
James Beard’s glazed spareribs (I used baby back ribs)–recipe coming soon! Jeez, these were good.
Tyropita–little filo pastries filled with cheese, onions, spinach and herbs. I learned to make these in my Mediterranean Cooking class at ARC. Thanks Rox! I’ll do a post on these, too–believe me, you’ll want to make these for your next party.
James Beard’s little Onion Sandwiches. Unbelievably simple and deceptively delicious.
Successful evening. Now, after all that, I need a vacation. I’m heading off to Long Beach in the morning to jump on a ship and sail off till next weekend. Upon our return, we’re making a pit stop at Bakersfield to visit Buck Owens’ Crystal Palace. I’ll be back in action next Sunday with lots of pictures and recipes!