In March of this year, I started running.
Again.
Month: November 2020
Last Friday, I hosted a small dinner party with two of our closest friends. It was a much-needed date-night-in considering we really can’t get out.
The Menu
- Cocktail: Candy Apple Whiskey Sour
- Appetizer: Loaded Sweet Potato Skins
- Salad: Pear, Maple Pecans, and Arugula Salad with Fig Vinaigrette
- Main: Bacon-Wrapped Filet Mignon over Pureed Sweet Potato and Roasted Broccolini
- Dessert: Ricotta Apple Fritters
Happy Election day! Even though it doesn’t feel too happy. Frankly, I’m avoiding the news and will be watching some cheese horror flick instead. The results will be the same if I watch or not, so why put myself through the roller coaster ride?
Anyhoo, yesterday I was inspired by our leftover Halloween candy and made myself a Peanut Butter Cup Cocktail. It took a few attempts (which I didn’t mind), and I have settled on this combination of ingredients. I’m enjoying the one in the photograph as I write this recipe up.