Deviled Eggs, with homemade mayonnaise, stone ground mustard, diced onion and celery, salt, pepper and paprika
Baba Ganoush from two firm, farmer's market eggplants, fire roasted under the broiler and blended with tahini, lemon and not quite enough garlic, served with olive tapenade and sheep's feta
Peeled, cooked, medium shrimp, heated through in a bath of olive oil, butter, garlic, and habanero pepper flakes, tossed with lemon zest, lemon juice and parsley.
Four pepper chevre and savory rice crackers.
Rice Pasta Pasta Salad, a la Toby
Mojitos for a crowd.
Games enough to go around.
No wheat, dairy, sugar (okay, maybe a little in the drinks) or soy. All good stuff.
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