Phew. What a week! In the middle of last week's snow storm I got to "retreat" into the White Mountains of NH. Luckily the drive wasn't too bad and the snow made for some amazing cross country skiing.
I made it back just in time for a fabulous Tea Party (in Boston--ha. don't worry nothing went into the harbor!). A huge shoutout to Starbucks (and Bjorn and Missy and the other guys I'm forgetting their names) for hosting the event. It was a great experience to try their new tea products and hear about the pairings with pastries they offer. Better yet was meeting some fellow Boston bloggers-- including Tina, Bridget, Elina, Pam, The Boston Foodie and The Boston Tea Cup. Check out their links for the lowdown, complete with photos :) The tea infusions (apple and berry) were quite sweet, and I think may be good iced. I did enjoy all the lattes, they seemed like a fantastic way to end a meal (instead of one of those vanilla scones that were also quite tasty...). I don't normally add sweetener to my tea, so I'd go for them light on the milk, unsweetened, with soymilk (which would impart a little sweetness on its own). Picky, aren't I? I always felt like that was asking too much. But you are paying for it, so they should make it how you want it!
And then there was the Superbowl. I got to do my first entertaining and had a great time :) I have been wanting to try fennel for awhile now. My hesitence has come from a dislike of liccorice... so I took the opportunity (of not having to eat it all myself in case I don't like it) to make Carmelized Fennel Flatbread. No worries here, it was fantastic, and I really enjoyed it!!
I also made a Spinach Feta Dip that hid next to Daryl's guacamole :) It was good, but somehow avocados win me over more than feta! This will make a fantastic addition to my lunch sandwiches this week though!!
Spinach and Feta Dip
Adapted from this recipe
1 garlic clove, pressed
1 pkg frozen spinach, thawed
1 small onion, chopped
8oz greek yogurt (mine was TJ's 0%)
3oz crumbled feta (I had a light feta on hand)
2oz Nufatchel cheese, softened
1/4 light sour cream
1t dried dill (or 1T fresh)
1/8t black pepper
Saute onion in a little EVOO until softened, add spinach and garlic and cook a few minutes. Set aside to cool slightly. Combine yogurt, sour cream, cream cheese, feta, and spinach mixture in bowl of a food processor and process until smooth. Transfer to a bowl, stir in spices, cover and chill. I did this a day ahead so it was ready for game time :)
Ok, I need some sleep, so the rest of the goods will have to wait. Hopefully I will have a chance to catch up on all my blog reading too... I hope you forgive me! Before I go, there are some giveaways-- Pop Chips over at Missy Maintains (their wasabi flavor is quite interesting!), and Hangry Pants is offering up some almond butter!!
And I need to thank Foodbuzz for giving me the oppotunity to try some of Quaker's new snacks!! I had been eyeing those banana-coconut-macadamia ones that popped up at the Chicago Quaker Convention and couldn't wait to sink my teeth in. Yummy, for sure, I think these are a nice, easy dessert option ;-)