The barn wedding was PERFECT.
I made 200 cookies, 100 grilled cheese sandwiches, and 1 dress. (Mine, not the wedding dress.)
But my contribution was nothing compared to everything that my Aunt Pat and my mom did to pull this thing off. It was beautiful.
Who doesn’t love a canoe filled with beverages?
Saturday morning was spent assembling all the grilled cheese sandwiches and creating our chalkboard menu. We did the grilled cheese bar as a late night snack and people LOVED it. We were cranking out 8 at a time using a panini maker and the largest George Foreman grill I’ve ever seen. The GS was labeling take out containers with the flavors and passing them out, and I was wielding a 5 lb tub of Country Crock and a butter knife. We made a good team. You can start booking us now to work your next big event.
After a beautiful weekend I was looking for a quick and healthy dinner to get me through this week.
Eggplant Parm Salad
makes 3 generous salads
1 small eggplant, peeled and sliced into 1/2 inch rounds
1 ball fresh mozzarella cheese
1-2 beefsteak tomatoes, thinly sliced
mixed greens, or lettuce of your choice
olive oil & balsamic vinegar
Dredge the eggplant in egg, then mixture of breadcrumbs and parmesan cheese. I use whole wheat seasoned breadcrumbs. Fry them in canola or olive oil until golden brown on both sides.
This is pretty easy. Arrange your eggplant, cheese, and tomato slices over the greens. Top with a drizzle of balsamic vinegar and olive oil, and a sprinkle of salt and pepper.