|Flowers from our garden|
John ordered Gulf Oysters and Crawfish from New Orleans to create this Cajun Birthday Party for me!
We found these gorgeous Haviland Limoges Oyster Plates at an antique show in Pasadena and thought this was the perfect chance to use them. Chilled Oysters served with Cocktail Sauce, Horseradish, and Lemon.
In a large lidded jar, mix:
1 1/2 cups Orange Juice
1 Shallot, minced
1 teaspoon fresh Thyme leaves
2 Tablespoons Balsamic Vinegar
1/3 cup Olive Oil
1/3 cup Walnut Oil
1 teaspoon Honey
Salt and Pepper, to taste
Butterleaf Lettuce Salad
Line salad plates with Butterleaf Lettuce
Surround lettuce with Mandarin Orange Segments
Sprinkle with Sliced Almonds
Drizzle with Orange Vinaigrette
Our niece, Chelsea, made this lovely chocolate cake with Strawberry Yogurt. She topped and filled with Cream Cheese Frosting, Strawberries and Blueberries.
|Griffith Observatory, Los Angeles|