We ‘crushed’ it

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So delicious in March.   My favorite comment of the evening was from chef Joel Wabeke, who came and kept a low profile for the evening–though his delicious, colorful and crunchy salad was noted by our foodies.  Joel surveyed the table and the empty dishes and said: “Wow, you really crushed the food.”  It’s hard not to.  Enjoy the photos, get all the recipes that we collected in both February and March at the bottom.

Even though we planned for a crowd, we ran out of plates…twice!

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For the second month in a row, Rosebud outdid herself with a themed dessert.  These little spinach dyed cupcakes were Wabeke’s favorite.

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The table was full to bursting…

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We had to open our lower level dining …

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We got a chance to meet some new friends!

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This pretty lady collected almost 100 books for GRPS’s Read n Give.  You can still donate!

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With so many guests we were very glad to have two hard-working dishwashers.  Thanks so much for your donations!

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As the weather turns warmer and we begin to contemplate dining al fresco, I think about how sweet life is… in fact, it reminds me you should try this depression era cake–whose was this??–in all its variations, by following this link

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March 2016 Supper Club Recipes include: Rosebud’s Carrot Pineapple Cake with Cashew Cream Frosting, BBQ black bean and corn over quinoa, kale, rice and red lentil salad, smashed, spiced sweet potatoes; southwestern, twice-baked potatoes; cauliflower steaks, cranberry orange nut cookies & a couple of bonus recipes from February: spiced citrus lentils with rainbow chard and cranberries & Italian Eggplant casserole

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