A Birthday Barbecue

March is a big month for birthdays, with four celebrants in the family. On March 6, 2011 we decided to do something different. Out with the sit down dinners this time so we had a barbecue instead. No formal table settings, no special menus, just plain old simple burgers and hotdogs with the usual side dishes of baked beans, corn, potato salad and spaghetti. But flowers always add a nice touch so I chose a bundle of spring flowers to complement two special birthday cupcakes I prepared - citrus cupcakes with buttercream frosting and red velvet cupcakes with marshmallow icing and candy sprinkles. Blessed with gorgeous weather, it was all sunshine and cheers!

Cheers to the birthday celebrants!

An Ermita Christmas tradition dinner

"I can still remember Christmas eve in our family home in Ermita. I helped my mother prepare our annual holiday dinner since I was a child. I would mash sausages for her galantina until they were very fine, dice potatoes and cut chicken inch by inch and chop onions until tears fell from my eyes. Then I would mix them with other ingredients until my arms ached, careful not to mash them for that perfect chicken salad. I patiently drained each can of fruit cocktail and watched her prepare her own natilla, mix them together and crown her salad with swirls of cream and bright red cherries.

I took the challenge of recreating some of these family recipes, styling and plating the same dishes to brighten your visual and gustatory senses. I have recreated our family Christmas tradition dinner for you to experience and enjoy. I hope you do so as we have over the past many years."

I wrote this story to include on the left side of my menu booklet.  Again, it gives it a personal touch, something to transport you to the many years we enjoyed having this dinner.

Festive colors of orange and purple - a break from tradition

My hand crafted menu booklet shares our story

Chicken Galantina

Chicken potato salad with mustard mayonnaise dressing - a favorite!

My lighter version of Callos served with garlic and parsley bread

Lengua with mushrooms and capers now served in a puff pastry

Beef and eggplant lasagna

A lighter glazed fresh fruit salad with creamy natilla