I spent much of the weekend laying by our pool catching up on old magazine issues and scouring the new ones. What a long, perfect weekend to store Christmas items for another 11 months, dust off all the bookcases, rearrange furniture, set the table in bright colors, and enjoy a delicious New Year's Eve dinner of Filet Oscar prepared in large part by the husb. The tender meat, topped with Bearnaise sauce, king crab meat, and asparagus tips is still making my taste buds salivate just remembering it. I prepared the drinks to toast with, appetizers of mini-tomato stacks drizzled with balsamic vinaigrette, and a potato side dish...the easy stuff, but absolutely necessary for a complete menu if you ask me.
No comments:
Post a Comment