We hadn't planned for Saturday to be a busy day, but it just happened that way. It started out slow; Ryan picked up whole-wheat croissants from Kowalski's and we made breakfast sandwiches. We were able to clean up our herbs and the house a bit before heading out to Granite City for lunch. We had only been there once before for their brewed beer - great drink specials late at night. Their food was also awesome - very fresh, tasty, and not too heavy. Service was spectacular as well. We can't wait to get a group of friends together for drinks on the patio some night.
After lunch, we headed over to the Indian market that KaiVegan had previously mentioned. It was neat to wander through the aisles and finally picked up our hard to find curry leaves!
We had planned to do a quick stop-in at my parents house, but ended up staying awhile. The weather was so nice and who could resist some family time? Ryan blew up the pool for my nephew and we played water games with him. He wasn't ready to get in the pool yet this year, but sure had fun squirting us with water guns and making big splashes in the pool!
After driving around and looking at some houses, we made it home just in time for the MTV Movie Awards...or so we thought! Turns out they were being taped on Saturday night, but not shown until the following Thursday. Bummer! Oh well, we were still making appetizers.
The first appetizer made was Mini Brie with Fruit. After having this at The Times a few years back, we were addicted. Luckily for us, we found Mini Brie, which is a perfect portion for the two of us. We wrapped 3 mini brie in phyllo dough, brushed with a little oil; put in the oven at 375 for about 8-10 minutes or until golden brown. It was served with some awesome grapes, fresh pineapple and green apple slices. Seriously, this stuff rocks!
The second appetizer was Butternut Squash, Corn, and Cilantro Phyllo Rolls from Real Food Daily. In addition to the ingredients in the title, it had onion, celery, garlic, carrots, cabbage, and a homemade tofu ricotta cheese. We first cooked the filling, let it cool and then mixed it with the tofu ricotta.
Then we placed it on the phyllo dough and rolled. These baked for about 30 minutes. We only made 1/2 the recipe and still had half of that left over which we froze for a later date. Although there was a bit of work involved, I'd highly recommend these for a party. They'd be easy to make ahead of time and pop in the oven (Diane, I'm thinking about you - this is your next appetizer!) We served it with sweet and sour sauce and some seasoned sour cream.
In lieu of the awards show, we watched The Final Cut with Robin Williams. What a freaky concept...memory implants that are extracted when you die in order to make a collage of your best memories. Ick.