Anniversary tapas
I think I’m more tired out by mental work than physical work. To that end, I chose tapas for our anniversary dinner, because even though they’re kind of fussy and require some effort, I’ve made them so many times I don’t have to think. The only thing I did that was at all new was the beverage.
The tapas were some of our standards: baguette with manchego ibérico cheese (Tobin and I had a talk at the Co-op today and decided on the milder cheese that his daddy would probably prefer) and jamón serrano; bacon-wrapped dates stuffed with Maytag bleu cheese and almonds; asparagus that I cooked simply in a cast-iron pan with butter and S&P. The baguette thingies got a drizzle of good Spanish olive oil and S&P as well.
For the bev, I macerated some sliced peaches (our special fruit) and Rainier cherries in amaretto and peach schnapps and lemon juice. At serving time, I put a couple of pieces of fruit into each champagne flute along with a couple of spoonfuls of the liquid, then topped with champagne.
It was actually some sort of California sparkling wine, but you know. It was good and I may just go have some more now, because it’s not going to keep, right?
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