barry hops on the band wagon and thinks pink.

i feel like a lemming right now. with v-day fast approaching, and everyone dreaming in reddish tones, i’ve decided to do the same and follow the masses over the cliff into a sea of pink froth. ugh. no, i’m normally not the kind of person who enjoys pink in any form, but in anticipation of the season i thought i’d help out anyone planning a menu for the weekend in the theme of red and pink. throughout the week i’ll be posting recipes that incorporate these colours in some form – all of them are easy to make, delicious, and inexpensive.

today i’ll start off with a few appetizers from our latest food fest. they’re great starters for a party or an intimate get-together…just as long as you like leftovers.

watermelon and feta appetizers.

1 small watermelon, peeled and cut into 1 ½ inch cubes

8 oz. feta, cubed

balsamic vinegar

extra virgin olive oil

basil (fresh and chopped up if you got it, dried is fine otherwise)

toothpicks.

1. skewer watermelon and feta on toothpicks (watermelon on the bottom)

2. in a bowl, combine vinegar, oil and basil.

3. drizzle dressing on watermelon; serve.

note: this makes a great salad, just get rid of the toothpicks, add some greens and some crushed chilli flakes and presto:
you’re a gourmand.

surprise spread.
one of my all-time favourite recipes.

combine 8 oz. softened cream cheese, ½ cup sour cream and ¼ cup mayonnaise. mix until smooth. spread cream cheese mixture in a platter. sprinkle on a couple cans of drained cocktail shrimp. top with 250 ml (1 cup) cocktail sauce. shred 2 cups of mozzarella cheese; sprinkle on top then add 3 sliced green onions, 1 diced tomato and 2 diced green peppers.
serve with crackers.