I think I need a clone; actually, I would like to order 5, at least. And while I am on the wish-upon-an-unreasonable-star, I’d like to put in a request for a 72-hour day. Minutes slip through my hands like the sand of the hourglass flows into the glass bulb. Trying to hold on to it is pointless, I know that but I’d just like to be able to double the minute to last longer.
The final planning of the Plate to Page workshop is in full swing and so are a few other projects I’ve been working on. The excitement is to the maximum as I count down the days till next week. Then Jamie, Ilva and Jeanne will be here and we’ll be reunited. There’s also a slight nervousness as the workshop draws closer and I keep fretting, hoping nothing has been overlooked.
One thing is very certain; the workshop program we have put together is simply paramount. We’ve mixed a lot of work with some pleasure and hope that all twelve of our fantastic guests will not only benefit from what they learn but will go away with the feeling of having made new friends. They’ll definitely be going away with extremely heavy goodie bags and a few other great prizes sponsored by some great partners.
Working with the three wonderful ladies like Ilva, Jamie and Jeanne has been a great honor and over the past several months we’ve had many ups a few downs but on the whole each of us has been an enormous support for one another. We worked together on Google documents, cursing every time Google got the glitches; we had Skype sessions for hours till we were sure everything was in order. Sponsor letters, financial issues, menu planning, program scheduling; it all has come together despite the fact that the four of us are in four different countries.
So, I hope you will allow me a shorter post today. I still need to organize a few mattresses for the girls and of course a few bottles of bubbly, not to mention work on my presentations. But I leave you with a light, colorful and marvelously flavorful salad.
Fresh and crisp baby spinach salad highlighted by incredibly succulent tomatoes, which have been roasted with garlic and herbs for a powerful flavor. Hazelnuts add the perfect crunch and as a counterbalance the pear and quince vinaigrette adds a touch of mellow sweetness.
The colorful tomatoes sit like bright jewels on the radiant greed spinach. The salad is a true feast for all the senses - vibrant colors, wonderful textures, aromatic perfumes, sizzling sounds and a burst of incredible flavors. Yes I think we can say this salad will give you a sensory orgasm.
A huge thanks to Paula Walters one of our Plate to Page sponsors. Some of the props above have been generously sent by her to photograph with during the workshop weekend.
Wish us luck for the Plate to Page workshop folks. Hope you all have a wonderfully relaxing weekend. Hugs!
More fresh and colorful salads from WFLH:
|Warm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet||Smoked Salmon and a Potato Beet and Cherry Salad||Leafy Green Salad with Brie and Honey Mustard Raspberry Balsamic Vinaigrette|
All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First