The other night I took a veggie platter to the home of some friends, Lucy & Wayne, who live in Pasadena (an hour’s drive from where we live). Lucy is the penultimate hostess – with the most exquisite table settings, and glorious food. Maybe when I grow up I’ll entertain as seamlessly as she does. She’s never flustered. I admire that.
The dinner the other night was a belated Valentine’s celebration. All couples who know one another well. Each person was asked to bring a poem, short story, (joke, perhaps), or some personal story to tell about love. We also shared the stories about how each couple met, which was very fun. Lucy’s dinner was based around food in poetry. There were 3 courses served at the table (my veggies were served in the living room with glasses of champagne prior to sitting down at their beautiful table). With each course, Wayne read a bit of poetry.
The first one was a children’s poem which included something about mincemeat. So Lucy served a delicious, warmed pate with her homemade mincemeat and a phyllo dough “purse” sitting on top (along with a really special apple cider ice wine from Quebec). And it was all topped with watercress and a tasty vinaigrette too. The second course was a poem about pigs, so it was a fabulous stuffed pork roast with baked cabbage and golden raisins, nestled on a mound of fluffy mashed potatoes and a clear gravy drizzled over it all (along with an Oregon Pinot Noir). The third course (dessert) was a poem about blackberries, so we had an incredible 5-layer blackberry cake with blackberry curd (Lucy made that too) and fresh blackberries (that served with 28-year old Port from Portugal). All through the evening, then, the different couples shared stories, jokes, wedding photos. It was a very fun evening. We all had some good belly laughs.
For us, I’d found a little poem in our local paper, which I gave to Dave to read. It’s ever-so-cute. Our newspaper had requested submissions of romantic text messages from readers. Be sure to read it all the way through, and forget about the fact that it’s corny . . .
When you and I are far apart,
Can sorrow break our tender hearts,
I really love you, yes I do,
Sleep is sweet when I dream of you,
All you are is a blooming rose,
Night is here so I must close.
With care read the first word in each line
You will there a question find . . .
Get it, huh, huh, huh? Above published in the Orange County Register, February 14, 2009, and submitted by Donna Johnson, from Long Beach.
When it was MY turn to share, I read a poem from a favorite book of mine: Other People’s Love Letters: 150 Letters You Were Never Meant To See. It’s a precious book, although most of the letters in it could not be repeated here as they’re a bit too risque. The letters, notes and email messages covered a wide range of years (as early as World War II), and are reproduced in the book on whatever they were written on. Lined paper, pink paper, brown paper bags, all myriad of writing surfaces. What I read was a long, LONG list of things a woman loved about her husband. Very sweet, poignant, heartfelt, adorable. Little everyday things, but a very special list. In the addendum to the book, the editor, Bill Shapiro, shared that a few days after the Valentine list was given to her husband, she was killed in an automobile accident. If you’re intrigued by the book idea, go to the Other People’s Love Letters website.
So, let’s get back to food, shall we? Usually when I make this dunk/dip, it’s made with mayo plus the tomatoes, green onions and bacon, but I decided to make a modification – since this was going to be served with veggies instead of crackers or pita chips, I thought the ratio of mayo to tomatoes was too high. So I made it with some light sour cream added. I used some mayo, but added a bit more sour cream to the mixture. And now that I use my alligator chopper so much, I decided to make this without using the food processor. The finely minced tomatoes out of the chopper were the perfect size. So everything was just hand minced, combined and chilled for a few hours before serving.
I served everything in ramekins, standing up as best I could make them. The asparagus and haricot verts were in short, clear glasses. And I put the dunk/dip in a ramekin on TOP of another ramekin turned upside down so the dunk/dip was elevated (looked nicer and made it easier for people to dip the veggies into it). On my huge platter I served fresh asparagus (those spears were eaten first, I think), cucumber slices, haricot verts, radishes (the dip was hard to scoop with them, I must admit), fennel slices, celery, sugar snap peas and carrots. I also served jicama, but I’ll write a separate post about that.
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Bacon & Tomato Dunk Take Two
Recipe: Adapted from Michele Braden,
Fast & Fabulous Hors d’oeurves, 1992
Servings: 6-10
3 slices thick-sliced bacon — minced
2 medium ripe tomatoes
1/4 cup mayonnaise — Best Foods
1/3 cup light sour cream
1 1/2 teaspoons Dijon mustard
3 tablespoons green onions — finely minced
2 tablespoons parsley
1. Cook bacon (very finely minced) until crisp, drain on paper towels and cool.
2. Very finely mince the tomatoes after scraping out the seeds. Finely mince the green onions. Add both to a small bowl, then add the mayo, sour cream, mustard.
3. Add bacon and parsley (saving a little to sprinkle on top if desired), cover, and refrigerate for a few hours and up to 3 days.
Per Serving: 186 Calories; 19g Fat (87.7% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 231mg Sodium.
If you like this, check out the original Bacon & Tomato Dunk.
If a BLT combination is a favorite for you, check out this recipe for BLT Salad that’s one of my favorites.
A year ago: Armenian Parsley Walnut Salad

Toffeeapple
said on February 24th, 2009:
What a lovely story, you certainly know how to have fun with friends. Your platter and dip look very good, I like the recipe too.
I wonder if I am curious enough to take a look at the love stories web-site?
T-A: you should look at the website – I actually haven’t yet, just copied the url from the book to the blog post, but if the website has some as cute as in the book, definitely. . . . Carolyn T
Marie
said on February 27th, 2009:
Sounds a lovely evening Carolyn and that tomato dunk looks fabulous! I’ll have to remember this for one of the do’s up at the big house! I bet everyone would love it!
It’s always fun to me to watch the expressions of people when they taste something that mystifies them. That’s the case with this dip/dunk. People don’t expect bacon in a dip, I guess. People really like it, but just can’t figure out what’s in it. . . . Carolyn T