Librarians' Dinner

Saturday August 1

We wanted to have the ever-helpful librarians (past: Jean) and present (Mike and Jacquie) with attendant spice (Donald and Susan) over for a cool summer dinner.



The appetizers were simple: various bowls of pecans, the “festive” olives from Dean's, sungold cherry tomatoes from our garden. The only made-up things were little cucumber discs topped with herbed (lemon thyme, lemon balm, chives) cream cheese and Holt-smoked salmon from last Saturday.

The center piece was a roast pork (done the night before, and don’t let anybody fool you: pork is done at 130-35º and anything higher is dry) with a tonnato sauce (made with the home-made mayo from the BLTs).



The farmers' market had more gorgeous heirloom tomatoes, which we decked out with basil and garnished with feta cheese dressed with oil and lemon thyme. Plus a lettuce salad, with our last garden radicchio.

Drinks were the Four Vines Naked Chardonnay, and fuzzy water (sometimes all over the table).






For dessert: our OZ friend the friand, as here served with a puddle of fresh raspberry coulis, marbled with cream, and adorned with Thistlehair Farm blackberries.