Our first Sunday Supper was fantastic! Nine families comprised of 30 friends ranging in age from six to 70 gathered in a picturesque backyard to enjoy a flavorful feast and glorious early-summer weather. The pictures and menu tell it all. Big thanks to our friend Robin, owner of B&B Photography, for taking the awesome pictures!…
For our first Sunday Supper we served a combination of two sirloin and two tri tip beef roasts that were 2.5-3 pounds each. Roast Beef The day before you cook the roasts, rub them generously with a blend of dried herbs, salt and freshly cracked black pepper. Add 2 tsp salt and 1 tsp pepper…
We made three of these for our first Sunday Supper. We planned to make them with asparagus, which we bought at the farmer’s market the day before, but we lost it in Susan’s car. Thankfully the beets we used for the salad still had their beautiful, bushy greens attached, so we washed them up and…
We made two of these for our first Sunday Supper. Susan found the lovely white ceramic bakers, which come with roasted red pepper seasoning packets, at Boise Co-op. Roasted Red Pepper Baked Goat Cheese From Gourmet Du Village’s Chevre Cheese Baker 5 oz. soft unripened goat’s milk cheese ½ pkg. Gourmet Du Village roasted red pepper…
Bicycles and Blueberries 