Pulled pork tostadas with Slaw and Chipotle Cream?
or
Spinach, Brie and Bacon Mini Quiche?
or
Kathleen and her pals attended cooking school in Prior Lake yesterday and watched a skilled chef whip up 10 tasty dishes. The creative inspiration lingers today. There's already been a couple of unscheduled runs to Cub Foods for supplies, a big breakfast in two skillets was served this morning, then Barb Lee's favorite Poppy Seed Cake made its first appearance in years. It was devoured warm as an accompaniment to the Vikings-Seattle event.
Standing by for Dinner.
