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Our Cape Family got together for a delightful and much-needed reunion up at the “Drews” farm in the country this weekend. When I’m away, I tend to drop the ball when it comes to taking pictures and posting, this weekend was no exception. Instead of individual dinner posts, I’m offering a selection of images and notes about food from our weekend.
Among the things I neglected to photograph were: Drew’s homemade hummus with parsley, tabouli made with quinoa, fresh from the oven lemon poppyseed scones, just-layed eggs, sea-breeze cocktails (the quintessential summer drink), André’s wonderful homemade granola, and my sister Anna’s mind-blowing brownies.
Everyone asked for the recipe for Joy The Baker’s Chewy Molasses Chocolate Chip Cookies. They were absolutely perfect, a make-again recipe for sure, not only because they’re utterly delicious, but also because the recipe calls for melted butter. Melted butter! Do you know how easy this makes my life? No more waiting several hours for butter to get soft (I always keep mine in the freezer). No more planning ahead (not exactly my strong point). These cookies are a game-changer.
