Who wants honeycomb?
I do! My good friend Dan raises bees. He so generously supplies me with honeycomb and jars of honey whenever the bees have some to spare! Last year, the bees were WAY into basswood. I'm not quite sure what this batch most represents, but I'm guessing it's heavy on the wild flower. Man, do I ever love honey. See the chunk bitten out of the right corner? I couldn't resist!!!
And now, for the main event.
Tradition, tradition, tradition!
Holy Moses! Gotta love the 10 commandments. I honestly think I have watched this movie every year that I can remember. I believe I had a Biochemistry exam once which prevented me from partaking in the glory that is ABC's presentation. I promptly drove my butt to Target and purchased my very own copy, so I would never miss the masterpiece again!
Saturday was so beautiful out, I actually spent the afternoon at the driving range! I was sharpening my.. um... skills. A trip to Rainbow followed and then home to whip up the munchies.
Of course, to accompany movie watching, you need an appetizer spread! I whipped up eggs, 2 shrimp dishes, popcorn, apples, cheese, olives and fudge! Enough to last through a 3 hour and 39 minute saga, as the introduction states! I had hard boiled the eggs and made the fudge earlier, so the entire production only took about 30 min! Pretty nice, if I don't say so myself.
Night-time pictures aside, it really turned out well.
Ready for recipes?
Fudge from My Sweet Vegan
Combine in a bowl:
1 Cup Semi-Sweet Chocolate Chips
3½ Cups Confectioner’s Sugar
½ Cup Dutch Process Cocoa Powder
Heat on stove till just bubbly
2 Tablespoons Margarine
½ Cup Regular Coconut Milk
Pour warm coconut milk on dry ingredients, let sit, then stir like a mad woman.
After well mixed, add.
½ Teaspoon Vanilla Extract
Pour into greased pan, and top with coconut flakes. Press the flakes into the fudge. Cool well before cutting!
Eggs: Angel or devil? Hard to say, I spiced them up that is for sure. BUT, I filled them with hummus instead of egg yolk. Lower that cholesterol, ya all!
Make Karina's Jalapeno Lime Hummus, my way:) Take 1/2 out of the Cuisinart, and set aside. To the remaining half, simply add HALF of a chipotle pepper. Buy these babies canned and keep the remainer in the fridge. Add some to ketchup, or soup, or whatever!
Fill with Jalapeno Lime Hummus. Garnish with a titch of cumin!
Fill with Kicked up Chiptole hummus! - Your lipid panel thanks you! Especially since the next dish is...Shrimp!
Shrimp 1: Jon wanted shrimp a la Stella's cafe in Uptown:So, what do you do when you receive a specific request? Wing it!
Saute shrimp in butter, roughly chopped garlic, and Old Bay seasoning.
Serve in Easter egg bowl and pass it off as restaurant fare!
Shrimp 2: mission: use up coconut milk
saute chopped garlic in butter
Add a bit of chopped jalapeno
Add coconut milk
Simmer for a while
Add some adobo sauce, (from the chipotle can you opened for eggs!)
Add in shrimp, simmer till done.
Chop whatever sundries your family requires for movies. We NEED, and I mean NEED: popcorn, apples and cheese. I like some fancy olives too, you know, because I'm an adult.
So let it be written, so let this post be done!