Saturday, February 18, 2012

An Extended Birthday Lunch and a Recipe

I probably won't write Saturday posts on  a  regular basis, but I wanted to share yesterday's lunch as well as some recipes that were requested.

Connie, a long-time friend, treated me and another mutual friend to lunch yesterday.  I blogged about Connie on February 12th - the lady who gave me the computer sign!   She was invaluable during my years as a church secretary.  Only the Lord knows how many Sunday bulletins she helped stuff, or how many address labels she affixed to church newsletters!

What lunch would be complete without a cup of tea?  I chose Darjeeling from the tea chest.   The brand was "Rituals."  I had never heard of it before but it was enjoyable!

We made it easy for our server, Jeffrey, [who is also a blogger] by all ordering the same thing: pecan crusted chicken salad with honey Dijon dressing.  Yummy!  If you're reading this Jeffrey, thanks for your wonderful service!

Connie baked a yummy carrot cake for the occasion - and for the record, I didn't eat it by myself! ;-)  Jeffery brought the ladies their cake after the photo was taken.   Pictured L - R :  Lori, Me and Connie.   We chatted, laughed and enjoyed each other's company for <<gasp>> 2 1/2 hours!   The restaurant wasn't crowded, so Jeffery gave us his blessing.   Spending a wonderful afternoon with special friends is my cup of tea!


Angela at Tea With Friends  inquired about the recipe for Bacon Tomato Puffs that are pictured in my February 16th post A Granddaughter's Valentine's Tea.  I called Donna at Miss Spenser's Blog to ask if I could post the recipe here.  She graciously granted me permission.  It's taken from her cookbook Teatime at Miss Spenser's [Volume I].  They are a delicious tea time savory.
Bacon Tomato Puffs
1 pound bacon, cooked and crumbled
3 tomatoes, chopped
1/2 cup onions, finely chopped
1 teaspoon garlic powder
salt and pepper according to taste
5 oz. Swiss cheese, grated
2 oz. cheddar cheese, grated
10 tablespoons mayonnaise
1/4 cup fresh basil, finely chopped
16 oz. tube of Pillsbury Grands Flaky Biscuits

Preheat oven to 375 degrees.  Spray mini muffin tins with non-stick coating.  Cut each biscuit into quarters.  Press a quarter biscuit piece into each muffin cup.  Combine all other ingredients.   Fill biscuit cups with filling.  Bake for 10 minutes or until golden brown.  Yield:  32 puffs


  1. Your biscuit cakes look amazing! The lunch with friends sounds so special. Don't you just love it when they go a long time?

  2. Oh, wow, thanks for sharing these recipes! And your salad looks awesome -- I think I am ready to go eat lunch now! ;)


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