So last night our book club met to discuss the complexities of 50 Shades of Grey.
After the 5 minute discussion snacks and dinner were served!

 I got a little name tag happy...

 Side of olive tapenade

I cooked the linguine as soon as I got home, mixing in the pea pesto while it was still hot.

Then set it aside to cool.

The peppers marinated in garlic and red wine vinegar for approximately 20 hours,

with a splash of capers and fresh mozzarella this appetizer was simply delicious! 

  We ate, we laughed, we drank.

And with the dishes done, I poured myself a glass of wine and purchased next months book.

Already looking forward to it!

Book club is tomorrow, so today I cook.

Whats on the menu:

Roasted peppers in red wine vinegar with capers

Pea pesto pasta

Salami chips

Cheese

Garlic Toast

 Nothing says fun like kicking your oven to 400 for an hour during a NYC heat wave.

 While the peppers roasted I began to puree the peas...until my cuisinart broke. 

Then I began to chop

 and chop

 During chopping breaks I removed the skin from the roasted peppers.

With a little help from a fork it's a fairly easy process

 Next, I sliced the peppers lengthwise and arranged them by color, because even in cooking I like a little sense of order

 Added 1/3 c. of red wine vinegar

2 cloves of chopped garlic

And set in the refridgerator over night

Tomorrow, it's book club time!

My FAVORITE cheese plate:

Manchego

Quince

Prosciutto

Thanks pinterest for teaching me how to make prosciutto rosettes.

- Take a piece of prosciutto and twist into a long strand

- Next, wrap it tightly into a rosette, tucking the end if necessary to keep it from unrolling.

Done and done.

A new take on tomatoes and mozzarella.

The perfect bite size for parties!