Dad made margaritas. He squeezes tiny Mexican limes one by one, then mixes 4 parts good tequila, 1 part lime juice, and 1 part triple sec. They are like martinis, fierce and amazing and totally unlike your average sweet frozen margarita.
For the first course, Russell made a big batch of baba ghanoush. We ate it with Ak Mak crackers. Lawson sauteed fresh coconut with salt and fresh hot chile -- a Fijian dish he learned about from a friend who once lived and worked there.
For the second round of food, Grandma made whole wheat bread with sweet butter.Mom (you? I never know how to phrase these co-posts) made a green bean and tomato salad. And I made white lima beans with garlic and fresh rosemary. Here is my recipe:
Rinse 2 cups dried white beans -- cannellini, lima, or great Northern -- and put them in a crockpot. Cover by 2 inches of water -- no more. Cook on high for 2 to 4 hours, until the beans are beginning to soften, and add several tablespoons olive oil, 3 6-inch springs of fresh rosemary, and two big smashed garlic cloves. Add water at any point to keep things slightly moist. After a few more hours, add salt to taste. During the last hour or two, add more water here and there to make a white sauce for the beans. Add black pepper before serving.
The last main course was by my mom: avocados filled with crabmeat and avocado, dressed with lime juice and maybe some other secret things.
For dessert we had date bars and fresh fruit, I think. Here is Russell finishing off the grapes.
But around that time Russell also started making bourbon sours, so I don't completely remember. Coincidentally, my pictures became quite silly around that same time. Most are too silly to post.
Here is Russell's bourbon sour recipe as written that night.
All in all, it was a successful evening.
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