:4321:

I know you don't like my advice, but if you make another pizza try fresh mozzarella, fresh spinach, artichoke hearts and "crushed garlic". Amazing stuff man.

Actually you gave me a good idea for dinner. I'm gonna do a pizza. Thank you good sir

Rotisserie port loin... http://tapatalk.imageshack.com/v2/15...dd18e88b18.jpg

Not at all, man. I just like busting your chops. ;)

I love fresh mozzarella, but I don't generally use it because it's so wet. Makes pizza soggy, in my experience. If you have a trick for driving off some of that moisture, I'm all ears.


:thumb:

Okay, gotta get my holiday dinner up before ...
 

...holiday weekend ends, despite how I feel about looking through pics and resizing etc.


Didn't get a pic of everything because it was insane trying to serve 6 adults and two out-of-control kids. So I forgot to shoot the Brie en Croute and the mushroom meatballs. Only, got one hors-d'oeuvre which was the figs stuffed with a goat cheese mousse, walnut and honey balsamic drizzle. Followed by appetizers of lobster bisque, Mandarin orange salad with Japanese rice wine vinaigrette topped with sunflower seeds. Then there's the entree of prime rib, horseradish sauce, sour cream and chive mashed potatoes, roasted vegetables and popovers. I'll do the desserts in the next post.

I do have a pic of the prime rib with the wine sauce on top too but it looks ugly—like a big black spot. It was delicious though. I was the only one who loves horseradish sauce with my prime rib. Love it!

The entree is gorgeous!

You can drain it through a sieve for a period of time. I agree it makes pizza soggy but I still use it even though I wind up wiping it with a paper towel while it cooks if I haven't strained it.

Yeah, it worked out well, though I was a nervous wreck the entire time. Finished it off in the oven for 15 minutes.

I really worked on styling my own plate—no one else got the rosemary garnish.

Beautiful presentation, BucEyedPea.

I'd certainly attempt to impregnate you after that spread. Hypothetically speaking.

Looking at sweets is making me nauseaus today but...
 

...here I go.

Poached pears in wine sauce. ( Clove, Cinnamon Stick and Anise, and one Vanilla Bean, Sugar, orange and lemon peel)

Mini Kugelhopf Gingerbread Cakes served with the poached pears, wine sauce and whipped cream with a touch of cinnamon.

What I call my Winterberry Cake which I serve every year. It's angel food, frosted with whipped cream, fresh raspberries and served in a homemade raspberry sauce.

Cafe Verona coffee from Starbucks.

Got a message that I can't put up last image, so I will post it next. It's just the kid's treat.

Thank you.

LMAO :LOL: :thumb:

Now for the kiddies.
 

Hot cocoa with marshmallows and a candy cane and some of my cookies.
This bunch loves marshmallows. The confectionary sugar covered cookie in the back is a hazelnut madeleine. It's usually my French cookie when I do the world cookies. So I did make one.

BucEyedPea those desserts look as scrumptious as your own exposed flesh, but the lack of chocolate is certainly a concern.

I am going to show a pic my sister took of my table setting. Since, I put a lot of work into them and they are part of the dinner imo. They're even real food.

There are faery lights in the middle vase but they weren't turned on when the photo was taken. Rats. I could add them in photoshop though. They were turned on later.