About to eat….
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project mimi
live willing to try new things
I love you much Mimi…. Thank you for, in a very unique way, connecting me to you and you to my extended family.
Keary shared that when he and PC were navigating the heavenly pie recipe, they began to speak of “Mimi” as if she were theirs. ”What would Mimi do?” ”I don’t think Mimi would do that…”
I love sharing my Mimi. She is one of a kind and has come to mean a great deal to a group of people she may never know….. That is a pretty cool legacy!
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My favorite part of this video is towards the end – when we are all at the table. It is such a compliment when people want seconds. If you watch closely enough, you will see Daniel get up and pass for second helpings. Afterwards, we lingered at the table answering silly questions from a deck of cards. Lastly, you may notice the Maryann’s cake being served with candles. Happy Birthday Sirena. Glad you were with us to celebrate!
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MMMM…. Pie and a cocktail…..
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Cosmo
3 parts Vodka
1/2 part Cointreau
1/2 part Cranberry Juice
Squeeze of lime to taste
Combine first four ingredients in order listed into a shaker with ice – shake vigorously and drain into a chilled Martini glass. Serve with a slice of orange or lime.
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They are just so pretty….
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2 packs of French Style Green beans (at Whole foods)
Chuck Frye…. Giving instructions on where to buy green beans.
Obviously I need more help on this project than I realize. LOL….
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Veal Cacciatora
6 veal shoulder steaks
3 Tablespoon Olive oil
1/2 cup flour
2 clove garlic crushed
1 can whole tomatoes, draines
salt and pepper
2 tablespoon chopped parsley
1 can mushrooms
Dredge steaks in seasoned flour – heat oli in heavy skillet and brown garlic. Add steaks and brown. Drain.
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Veal Scallopine with Parmesan and Tomatoes
8 veal scallopine
1/2 cup all purpose flour
4 T olive oil
2 T butter
Salt and fresh ground pepper
1/2 cup dry white wine
2 shallots coarsely chopped
2 cloves garlic minced
1 large can chopped tomatoes with juice
Parmesan cheese flaked
2 T chopped fresh basil
Cover with plastic wrap and lightly pound veal. Dredge in flour, then shake to remove excess. Heat oil and butter in large sauté pan over medium heat. Add scaloppine and season with salt and pepper. Brown on both sides. Pour in wine and cook until it evaporates. Remove the veal from pan and set aside covered in warm oven. Add shallots and garlic to the pan and lightly brown – do not burn garlic. Add tomatoes, salt, and pepper and cook until tomatoes reduce. Add the scaloppine and sprinkle with Parmesan and bass. Turn off heat. Cover. And let stand for a few minutes. Serve hot or at room temperature.
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The recipe that inspired us was the Veal Cacciatora, but we made Veal Scallopine. I am including both in the blog. I thought the Scallopine a better choice for a hot summer day and it was lighter fare for a group that eats four desserts at each dinner….
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project mimi 