Friday night, I went over to Laura’s for our second intern dinner!
We started with a delicious cheese platter…. I think the dried strawberries and bleu cheese were my favorites!
Note: Most bleu cheese found in the US is produced using scientifically-engineered, breadless molds, that are gluten-free!BUT Some artisanal cheese makers continue to produce blue cheeses the traditional way and are not gluten free. SO bottom-line: ask before you eat!
We are an amazing group of women – from all different backgrounds that have come together to learn as much as possible about dietetics in a predominately clinical setting.
Most important though- is that we ALL love good food!!
Laura, the hostess of the mostess prepared a wonderful dinner.
- roasted eggplant and lemon risotto
- arugula salad with sliced pears, raspberries, and goat cheese
- tomato salad
- roasted asparagus
Sadly, the table was set for 6 since 2 ladies couldn’t make it- they were surely missed!
I am totally in LOVE with their dining room table!!
My plate did not stay empty for long
Look at all those delicious vegetables…
It was breathtaking!
After filling ourselves with delicious vegetables and risotto Laura pulled out her gluten free walnut cake.
I could barely get through half before my tummy said no more!
What an amazing meal with some wonderful women!