Dinner Par-tay!

Our fancy and gorgeous meal

Our fancy and gorgeous meal

Exactly one month ago (yes it took me *this long to write about it -eeek) , a small miracle happened: a big group of friends actually was able to pull together a last-minute dinner and game night in less than 24 hours. There was no back-and-forth of schedule coordination, just multiple simple responses of “Yes I’ll be there!” Amazing.

My friend and chef extraordinaire Kate Loar of Veggie Biter volunteered to do the cooking, and I was her sous chef.


This is the feast she prepared:

  • Chickpea salad sandwiches.
  • Cheezy kale salad with nutritional yeast and apple cider vinegar
  • Potato salad seasoned with red wine vinegar, thyme, and rosemary
  • Poached & roasted beets 2 ways: stuffed with Camembert and drizzled with home infused jalapeño honey & sprinkled with tturbinado and pistachio (vegan).

Everything was perfection, except for dessert, which I was responsible for. I was working on a Vietnamese banana tapioca pudding, but I ended up destroying because I was too busy eating and forgot about it. Good thing we had wine and Cards Against Humanity to distract us from this sad occurrence.

Still, I couldn’t get over how easily everything fell into place, and knowing how rarely that happens, I’m just grateful and incredibly happy that it did. Thank god for friends who can cook up a storm! 😉

To your next great dinner party,