|Dress- Dynamite; Necklace- Swarovski|
|The first course-raw lasagna (with zucchini, tomatoes, fermented nut cheese, pesto and balsamic vinaigrette) paired with a sparking wine from Niagara on the Lake|
|The second course- vegetarian gumbo soup (with fermented nut cheese and pesto) and chenin blanc 2008 from Vineland Estates|
|The third course- pank encrusted pita (with marinated vegetables and blueberry sauce) with red sauvignon from Angel's Vinery|
|The fourth course- bourbon soaked apples and strawberries (in a phyllo pastry with homemade whipped cream) paired with Stratus ice wine|
Now on to my cooking... I decided to whip up a four course meal of my own (make that five) to test out my culinary abilities. They paled in compairison to the Zen Kitchen but for a novice, not bad not bad at all! I made the boy's favourite meals and added a quinoa salad in there for protein.
|Chinese broccoli- recipe here|
|Vietnamese Hot & Sour Tofu Soup- recipe here (eliminated the pineapple)|
|Brown Sugar Glazed Salmon for the boy- recipe here|
|Moroccan Quinoa Salad (from a veggie cooking class)- similar recipe here (I used dried apricots and a spicy yogourt dressing)|
|Deep Fried Bananas with brown sugar, cinnamon and vanilla ice cream - similar recipe here|
|How can something so delicious be so unhealthy? (the copious amounts of oil that's how!)|
|And this is why I generally avoid the kitchen- mess galore (I always manage to get something food related on the walls and floors)|
|Plus I tend to break things- like this X-Mas gift from my Dad (sorry!)|
I hope you're not salvitating all over your keyboard now! Bon appetite!