I think I am finally rested from a high-energy weekend. Formula One race was an amazing experience, something I would have never imagined attending. Last night we were back in the kitchen and prepared a salt baked sea bass served with Michaels pistachio leek gratin, a side of homemade pasta tossed in olive oil and parsley, and a drizzle of lemon Burrell glance to add citrus notes to balance the richness of the gratin. I topped the night off with a key lime pie with a pretzel crust, garnished with fresh berries. I havent seen graham crackers here-so I utilized the kids snack food and it turned out just as well. The added saltiness complemented the sweet and tangy custard. The rest of it was finished off at lunch after some spicy beef tacos with avocado and cabbage salad. We had an over abundance of limes from the party so they have been put to use. The lime juice also made a great lime and mint spritzer with a splash vanilla bean simple syrup, a great drink on a warm day in the sun.
The week will go by quickly and still so much to be done. Five days till we head back to the states.

Comments

[Sheri Pohlman]

AMAZING...Way to implement my favorite phrase..."improvise adapt and overcome"..I salivated just reading about what you created.. Great Job..

[Ashley Wilemon Morris]

Catching up on all your posts while drinkin pumpkin coffee in FL and missing nc cool weather! LOVE THIS BLOG!