On Saturday night, Bas and I made dinner for the whole crew. It was salmon pressed with a pine nut, basil mixture and topped with a champagne cream sauce, served with lemon, honey brussels sprouts and a tomatoe, artichoke medley.
On Sunday morning, Stephanie served as head chef and Lori as sous chef, to prepare a wonderful combination of strawberry crepes, artichoke and tomatoe scrambled eggs and bacon! I don't think anybody could get enough! They picked the strawberries from Sheila's garden that morning!
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