Catching up on last weekend and Monday... and an unintentional rabbit theme.

[figarofigaro1]

Saturday evening we attended the "Good-bye Riverside Location" party at Bluebird Tavern. It was a grand all-you-care-to-eat feast for $40 (plus a cash bar)! There was a seafood station with raw oysters, shrimp ceviche, cod fritters, crab claws and probably other stuff that I cannot recall. There was a long table with charcuterie (tureens, cured meats, and sausages - including a tasty rabbit tureen) and cheeses. There was a whole pig, some beef, roasted chickens, really fantastic barbecued quail and a bunch of vegetable accompaniments. The kitchen kept up a steady supply of burgers, fries, and pouteen. And there was a dessert table with cookies, cobblers, pots de cremes. I know I'm forgetting things. It was a stroll-about event, but one could sit at a tavern table for a while as desired.

In addition to all that good food, we knew lots and lots of people there. It really was a good party! I got to see the new baby for whom I knitted the most recent Baby Surprise Jacket (shown here) with some adorable bunny buttons that B picked out. (He's a good button-picker-outer, which is surprising since he has a button phobia. Really.)




Many thanks to the good folks at Bluebird Tavern for a wonderful evening. Special thanks to Jenny for taking such good care of us! (Love you!) Now we are very excited for the opening of the new spot downtown!

Sunday we slept late and had a lounging morning. Sunday afternoon we had friends over and played a rousing game of Killer Bunnies. Tables were turned, revenge was wreaked, weapons were launched, and bunnies died. A good time was had by all.

Sunday night I made thin-crust pizzas with my newest happy discovery, King Arthur Italian-style flour. It makes the best thin crispy pizza crusts. We topped these simply with a smear of red sauce, some pepperoni and some fresh mozzarella.

I learned a cool trick for making the thin crusts from the KA website. I use this recipe for the crust. In it, the hint is to roll the crust between two greased parchment pieces. It works like a charm! We both love cracker-thin crispy pizzas and this baked on the parchment on our stone gives us exactly the crust we love. I should note that I make three large pizzas from the linked recipe rather than two; I roll it out as thinly as I can while staying inside the limits of 1/2 sheet pan sized parchment. Leftovers are good warmed in the toaster oven.

Monday was back to work and a necessary trip to Costco. Not too exciting. Except I did make some tasty soup with dried lima beans and dill in the pressure cooker and then some shredded fresh beet greens to finish it off. And they had fresh canterelles which will become garlicky pasta sauce tonight.

Comments

[lunacow]

(He's a good button-picker-outer, which is surprising since he has a button phobia. Really.)

All of that is funny. (Sorry, B.) I love the sweater, both the colors and the buttons. I have to pick out some buttons today, so send good button-picking vibes.