As busy as this weekend was, I would love to be able to tell you that it was full of projects getting completed and items being crossed off our to-do list and that I’m all caught up and ready for a new week to begin, but…
It wasn’t and I’m not.
Our Christmas tree is up and decorated, but the rest of the house looks like a holiday tornado buzzed through, leaving open boxes and plastic bins strewn about overflowing with partially working strings of lights, badly mishapen boughs of faux pine garland and very sad-looking mini Christmas trees. (What the heck happened up there in the attic over the past eleven months?!)
The laundry is only partially done, only one Christmas present was purchased, I never made a meal plan for the week, cards were not written,or even purchased, we discovered this morning that Jace never did his homework, and I never did get caught up on all that sleep I was missing from last week.
Man, I am so not ready for this week to start.
So, why did hardly anything get done you ask?
Well, we were busy.
Busy having fun.
Sunday we got to watch my adorable 4 year-old nieces dance in their first ballet recital at the Winterfest celebration downtown. Then was one of their birthday parties at an inflatable bouncy house place (where I may or may not have gotten a better workout than I have in months,) all while smiling until my face hurt, and spending time with family. (Sorry, I was too busy bouncing and having fun to even take any photos!)
Saturday there were two holiday parties to attend! One was a fabulous open house for my friend Marcus Harper who is an amazing glass artist. We visited his studio and saw all of his beautiful work on display while visiting with him, his family and other patrons. This was when I purchased the one Christmas gift of the entire weekend. (I may or may not have purchased one for myself as well. Merry Christmas to me!)
I highly recommend doing as much of your holiday shopping as possible with a constantly refilled glass of wine in your hand and a counter full of delicious food just steps away.
That night was also my friend Laurie’s annual Christmas party. It’s the kind of party where she and her sister-in-law make sushi and cook for days in advance, and neverending plates of beautiful food keep getting refilled the entire night long. (Erik rearranged his poker schedule so that we could attend this party, if that tells you anything.) It was such a lovely evening and so nice to spend a kid-free night with all sorts of people we adore.
We knew there would definitely not be a shortage of food, but wanted to bring something to the party anyway. In addition to making a gluten free, mini version of these I also made some of my homemade granola to give as host & hostess gifts.
But that is where my contribution ended.
(What? It took a long time to make that tag and tie that raffia.)
So Erik gallantly stepped in as he so often does.
(Do you think it was a coincidence that I wanted to bring “his” appetizer? He found this recipe a few months ago and was the one to make it for the first (and second) time, and sure, I could have followed the recipe just as well, but it was his appetizer, so naturally he would be the one to make it this time too, right? Plus, I was busy, remember? Busy not finishing a gazillion other things. And tying raffia is some serious business.)
Allow me to introduce my guest chef for the evening: my amazing husband, Erik.
What do you get when a handsome guy steps into the kitchen and starts dicing and sauteing?
Something beautifully delicious!
Thai Pineapple Bites
Prep Time: 25 minutes
Cook Time: 15 minutes
Keywords: saute appetizer snack gluten-free vegan pineapple onion peanut butter Super Bowl Thai
Ingredients (Serves 18)
- grapeseed oil
- 8 shallots (or 1 large onion), finely diced
- 2 T crunchy peanut butter
- 1 T brown sugar
- 2 T liquid aminos (or soy sauce if not gluten-free)
- 1 fresh pineapple, peeled, cored and cut into 1″ squares 1/2″ thick
- 1 lime
- 1 red chili, finely sliced
- handful cilantro
Heat a small amount of oil in a skillet and saute the shallots until they are soft and starting to brown.
Reduce heat and add peanut butter, sugar and liquid aminos and stir until sugar has melted. (The mixture should be sweet and salty, so adjust seasonings to taste if needed.) Allow to cool.
Arrange pineapple cubes on a plate and place a heaped teaspoon of shallot mixture on each.
Top with a squeeze of lime, a piece of chili and a leaf of cilantro.
Apparently this is a Thai-inspired recipe that typically includes pork that Erik found online–I don’t know where.
I will say though, that these are delicious, very pretty to look at, extremely festive with the red and green garnishes, and a huge hit every time we serve them at a party.
Go ahead and add making these to the list of things I didn’t do this weekend. (Thanks, Erik!)
But you better believe that I helped eat them!