We have had a very SOCIAL weekend this Memorial Day Weekend! Friday night we finally got around to doing dinner with our friends Suz and Matthew. They had their first baby in January. I intended to take them dinner when they were recently home from the hospital with a brand new baby…exhausted…not knowing which end was up. However, it had been so long since we had gotten to hang out, that Suz wanted us to stay and eat with them. I explained to her that this was supposed to be a gesture, not us inviting ourselves over for dinner. But she persisted. So we set a date and, wouldn’t you know it, it iced and snowed in the Queen City for that entire weekend. Our dinner date was cancelled as we couldn’t get out of our driveway. That was mid-January. We JUST got this thing rescheduled for last Friday! Seriously…are we THAT busy? That’s pathetic.
Oh, well. Better late than never, I guess. Suz supplied the vino, the salad, and the grill. We brought the salmon, our new cedar planks, and this awesome Goat Cheese Bruschetta for an appetizer.
For the main course we prepared this Cedar Plank Grilled Salmon and my special green bean recipe.
It was all a big hit! The bruschetta was so yummy delicious that I took it to two other events on Sunday: First to “drinks and hors d’oevres” with our friends Heather and Chris in their gorgeous new backyard and then to a cookout at our friend Aimee’s house. I should have coordinated with Heather, because she had prepared three other types of bruschetta for our get together. For “foodies” like us that’s sort of like showing up to the Oscars in the same dress.
Judging by the empty serving trays at the end of our two hour visit, no one seemed to mind the bruschetta faux pas!
Today is Memorial Day and it’s gray and rainy here in CLT. So, the Beer Guy and I have decided to stay at home and made good use of the leftover veggies from the weekend while polishing off the remains of a Pork Tenderloin with Shallots.