Last night we finally had the opportunity to meet with the adorable couple who added the second story onto the casa with their own four hands back in the early 90′s. It was the first time they had been back since they had left almost 20 years ago. We followed them around wondrously room-to-room as they told us about how and what they built. And about the ghostly experiences they had while doing so. (Still processing it all, more on that in a separate post.)
Living in Boulder, you can’t have a dinner party without first asking who is vegan, vegetarian, pescetarian, lactose-, gluten- or politically-intolerant of certain types of food or drink. One of our guests responded that she is gluten-free and, since we are gluten-ous, I had to get advice on what to cook. My goal was for everyone there to be able to eat everything on the menu. I knew I wanted it to be really informal tapas style and, of course, it all had to be delish.
The menu:
I realize looking at that list it might sound a little fancy but it was nothing a well-planned trip to Whole Foods couldn’t take care of. And it was a pretty easy pour things into bowls, throw things on the grill kind of night. Most notable were the plantain chips and guacamole and the brownies which just might have been the best I’ve ever had. The people seemed to like the asparagus too (asparagus and tacos?!) I know, but somehow it worked. Here’s the stupideasy recipe.
Toasted Asparagus
Preheat oven to 400ยบ.
Rinse and trim ends of asparagus. Spread out on parchment paper on cookie sheet. Drizzle with olive oil and sprinkle with Sea Salt.
Bake 15-20 minutes, until asparagus starts to brown and/or look crispy. Serve hot. Um, yeah, that’s all there is to it.
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