Last night Stacey made biscuits for nectarine and blueberry shortcake, and I whipped the cream.
We also had lamb and a tomato and corn salad, but the star of last night’s dinner was the cucumber and cherry salad with Vidalia onions, parsley, and lemon, based on one I had at Navy on Sullivan street a couple of weeks ago. Such an unexpectedly delicious pairing.
I can’t quit thinking about that cherry cucumber salad. So amazing.
I was in charge of appetizers at last night’s dinner.
-green beans with green goddess
-Old Bay and lemon shrimp