The menu included Parma ham + melon + rocket salad, strawberry crostini, cheese platter, patatas bravas, chorizo + chickpeas with charred peppers, meatballs in mushroom sauce and of course sangria. Thanks to a pal, Keith, we got some champagne as well.
I collect nice champage/wine bottles and I love how the label color of Veuve Clicquot goes with the overall theme. At the background, I have proudly displayed a clay jar (in blue/white) bought in Spain.
A row of photographs taken during our honeymoon in Switzerland.
Recently I splurged on aged balsamic vinegar (16 years) and I love adding it to everything I eat.
Our entryway - the first thing that guests see when they enter our home.
The appetizer spread. *point to note* Cheese does not keep well in the humidity. I overlooked this point and laid full blocks of cheese out in the balcony. It became ugly, soft and goo-ey after a while, especially the Gorgonzola. If you have to have a cheese platter, don't put an entire block outdoors. Top it up as and when required.
For chorizos, I did not use the sliced ones I normally use (from Pamplona, as written in the label), for the party (big mistake!) I bought another type of chorizos (little whole sausages from Bilbao). If you are cooking whole chorizos, remember to remove the first layer of skin before cooking. *point to note* After its cooked, use a very sharp knife and slice the sausage very thinly. That might go down well with people who aren't used to the salty, spicy, Spanish sausage.
A toast to the New Year and friends.
There will always be space for good dessert.