Last night I hosted Wine and Whine. It seems we haven't been able to have as many of our Women Who Wine (and Whine) get togethers as we used to, so I was really looking forward to it. I wasn't disappointed.
And I should have taken a picture to post. I am really bad at photography and I know I should work on improving it, because it seems pretty important in the food blog world, but generally, I find it a pain. And we all know by now that if I find it a pain, I'm generally going to skip it.
So there are no photos, but there was lots of fun and good food.
Here are the rules of the wine and whine (ok, they're not really rules so much as just the way things evolved): one of our group of ladies picks a date and tries to get everyone else to clear their calendars. Everyone brings food and wine. It's a collaboration. When Laura can make it, it is a great opportunity for a certain blogger to make fun of her offerings. Like the time she brought Cheese Doodles wrapped in bologna. Which the kids actually really liked. And the time she brought an award winning spam-ball pate frosted in cream cheese. (One of the most vile things I have ever tried. And believe me, I only tried it so I could make fun of it.)
Last night, we were not blessed with Laura's presence, she felt like she just had to have dinner with her parents who were in from out of town. I hope next time she gets her priorities straight, though. A few others had to do annoying things like work or spend their one free night a week with their families. But my hard-core women were here: Priscilla, Jan, and Deb. We had a fabulous time.
I hadn't made too much of a plan because these gatherings are intended to be low-stress, casual, and no pressure. Also, because I wanted to see what looked good at the Public Market in the morning. I found last of the season green tomatoes and 3 for a $1 butternut squash. I grabbed both.
I made a Butte tsrmilk Ranch Cayenne dressing that really complemented the fried green tomatoes well. It was really easy.
Buttermilk Cayenne Ranch
1 1/4 C mayo
1 C Buttermilk
2 cloves crushed garlic
1/4 C snipped chives
2 tsp cayenne
1/4 c grated parmesan
Mix everything together. Chill. ( I like to use my immersion blender to make this.)
Speaking of immersion blenders, Deb thought she was ordering one, but instead she ordered this Hamilton Beach Commercial Drink mixer.
It is FANTASTIC!!!!
Deb decided it was too big for her kitchen and bestowed it upon me! Hannah came home and saw it and shrieked with delight. She actually jumped up and down. This morning, I popped a carton of plain greek yogurt, some frozen blackberries from Priscilla's bush, honey, and pomegranate juice into the metal cup and whirred it all up. The only thing I can say is "amazing". With no effort on my part, no pulsing, no stopping to stir, nothing, it powerfully blended everything until it was perfectly smooth. And delicious. I may have a smoothie obsession starting. Or a margarita one.
Jan made delicious salsa and guacamole. Prissie made a fantastic fig and mesclun salad with a port wine reduction vinaigrette. Jan also made really tasty, yummy cherry tomatoes stuffed with bacon, mayo, and green onion. I used to make these a lot, they are the perfect little bite of salty bacon, creamy mayo, sweet tomato, and a little kick from the green onion. Just hollow out the tomatoes with a melon baller or spoon and stuff with the bacon mixture, just enough mayo to hold it together.
Wine night was great, next time, maybe Laura will show up with Cheez Whiz and saltines again, can't wait.