Saturday, August 6, 2016

Food as celebration

Here comes the birthday cake for Handsome Son, cherry sauce over a chocolate cake (the usual crazy chocolate cake we all have a recipe for, simple, failsafe).  

Cherry sauce from frozen pitted cherries, cornstarch, touch of salt, sugar.  Served with french vanilla ice cream. Went over a treat.  As did the meatballs and spaghetti, garlic bread, etc., all home done.  As usual fewer leftovers than I'd hoped for, but that's probably a good thing anyway.  Son went home bearing quite a bit of cake for home consumption, too.

And here are the almond macaroons which are my part of the food for the Creative Collective art opening tomorrow afternoon at 2 p.m. at the Gourgaud Gallery, Cranbury, local readers warmly invited to come and join us and help eat the macaroons and other great items this group does for openings.  These are made with almond meal I made from sliced almonds, and are gluten free, if that's an issue.  

Also to see some good local art, while you're at it.  Two of my Planet Suite works are in this show. The Gallery is inside the Town Hall, in case you were never there before, very nice gallery indeed, good lighting, good shape for seeing art.

1 comment:

  1. Happiest of birth days to Handsome Son - sounds like the festivities (or at least the food portion of same) were very merry and good.


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