Sunday Suppa at The Farm
It’s a take-off on a cocktail Tessa discovered in Venice called Lo Spritz. There, they take aperol — an orange liqueur:
— and put it in the bottom of the wine glass. Then they pour white wine on top and then Pellegrino on top.
Here, taking after the Red Cat, we put a bit of Aperol in the bottom of a champange glass, then pour prosecco on top. Then we garnish it with an orange peel.
A lovely way to start the evening. We also served horse ovaries:
Clockwise from top right: Hummus, speck ham, cherries, sugar plums and crackers.
Mom and Greg enjoy horse ovaries.
Leigh enjoys horse ovaries.
We had already made Alice’s Corn Salad;
And we picked SCF zuchs:
And I set the cheese out to warm up for the cheese course.
We also made watermelon-tomato salad.
And a sour cherry pie.
Irene joined us a litle later. She had to work late. (On a Sunday! Boo Hiss!)
Greg grilled the zuchs.
We also had garlic bread. My plate:
My plate outside:
Mom was able to grow hydrangeas for the first time this year. She brought me a couple blossoms:
Here are some dark shots for your viewing pleasure:
And, we ended with two things. Cheese course:
And SCF pie.