This New Year’s Eve, I intend to make a few toasts. As in, toasted baguette slices, slathered in creamy Wild Mushroom Fondue and drizzled with a little black truffle oil. One last holiday hoorah before the austerity of the New Year begins. Then it’s back to carrot sticks and kale salad for a while. Continue reading
“Full House” is more like it! Almost 50 blog followers and friends came to my Holiday Open House yesterday, and thankfully they were good eaters. (That’s why I love them!) For those who couldn’t make it, here’s a little bit of what you missed. And for anyone planning to host their own open house this holiday season, I’ve added a few tips and past lessons-learned. There are always lessons to learn with entertaining! One of these days I hope to follow my own advice.
Subee's Kitchen 