The first Box Lunches have been sealed, taste tested and there is not a crumb to spare. The picture below is the chicken salad sandwich. It is made with a whole chicken that I simmer with vegetables. This retains a lot of the moisture and I get to keep the broth for soups. I add mayo, sesame oil, cilantro, scallions, and celery. The combination may sound strange but the taste is amazing. I have been making this recipe and selling it since I lived in Charleston, SC., which was over 10 years ago. I would sell the salad by the pound then.
I will begin delivering sandwiches next week. Get those orders in. Mandy@gritsandhoney.com My arms are wide open for the universe to guide me. This is such a treat to be home with the girls, working from home, creating wonderful meals for old friends, and making new friends that I am now cooking for. Thanks to all of you for your support and love as this next chapter begins!!
It was such a beautiful night. We set up tables outside for the guests to sit with flower votives and candles. We had a small bar set up outside and brought the food out to the guests. I am kicking myself because I didn’t get a photo, but I was a little busy with the preparations of the food. I’ll forgive myself this time.
We started out with cheese boards, dates and sliced peaches. I got the peaches on a whim. They are very much in season right now and they are delicious. It is always good to give yourself that flexibility. If something is in season, looks yummy, and is reasonably priced- go for it. Be creative. That really is the fun of it all. We also had Beggar’s Purses which were the first to go.
For the main course we made a large Beef Tenderloin on the grill, Roasted Potatoes with Fresh Rosemary and Olive oil, and Heirloom Tomatoes with Mozzarella and Basil. The tomatoes were beautiful to the eye and to the tummy. I found yellow, red, and pink tomatoes and stacked those colors on the plate with the basil and cheese. It is simple, fresh, gorgeous and screams summertime. I just love it.
We finished the evening with Cupcakes, Vanilla Ice Cream with a Fresh Raspberry Syrup and Mint.
Vanilla Ice Cream with Raspberry Mint
Everyone left very happy with the evening. My client was having a business dinner. She didn’t have to leave her clients for one moment. I was there to make her evening enjoyable and simple. With the stress of having guests, she didn’t want to expend the energy on cooking, serving and cleaning. She was able to focus solely on her company and today when she wakes up, the house is clean. Now, that is Grits and Honey!
I woke up this morning with a sense of hope. Isn’t it a wonderful feeling? I made my coffee while the girls still slept. I snuck outside while the moon was still out and the sun hadn’t quite risen. The only thing awake with me was the birds. It looks as though we start early together. It is my favorite time, in the early morning, especially after a good night’s sleep.
My parents were coming over this morning. They were coming in from a very early flight from Denver into Atlanta. I decided to make my parents and the girls a morning treat. This is one of the ways I like to tell them, to show them, I love them. I have always believed the way to anyone’s heart is through their tummy. It is true.
There are a million blueberry muffin recipes out there. I love my own very much but the finishing touch is the Lime Glaze. And anyone, even those who don’t know how to boil an egg can make it. Two ingredients- 1/4 cup powdered sugar and 1 tablespoon lime juice. Mix it together and drizzle it on the top of your muffin. They are wonderful right out of the oven or in the late afternoon if they weren’t all eaten that morning. I did have three by the end of the day.
These guys are great for Baptisms, Christmas, Thanksgiving, out of town friends who had a sleep over. Whatever the occasion, they certainly show the love.