which include aged Gouda, mustard aioli, caramelized onion, Niman Ranch bacon, and micro greens served on a Brioche bun...yum, and their Pomme Frites (full order, because Nat wouldnt let us order any less)...either way, it was a really nice evening, got to hang out with my girlfriends (these days, I have to join facebook to stay in the loop) enjoyed a Saxo (a sipping beer, not a guzzling one), a nice meal, and alot of belly laughing! Its fun to get silly with my girlfriends:) Having talks about the drink bourbon or like Meg likes to call it, Bourr-bonne, and admired this Irish rock (got 
to love Allie’s moments of clarity)..haha! I realize as we get older it takes that much more effort to keep in touch with your friends, people grow up, move away, get married, have families, work, have a life, etc...so when I have a chance to hang out like this, its something to boast about! Cheers!
While browsing the Food section of the LA Times today, I came across this recipe, doesn’t it sound yum! Can’t wait to try it out:)
Strawberry dumplings
Total time: About 1 hour
Servings: 8 to 10
3 pounds strawberries
1/2 cup sugar plus
3 tablespoons sugar, divided
1 vanilla bean, seeded
4 teaspoons Amaretto
1 1/2 cups (6.4 ounces) flour
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons (3/4 stick) cold butter, diced into 1/2-inch pieces
3/4 cup cold buttermilk
1/3 cup sliced almonds
Whipped cream or vanilla ice cream
1. Heat the oven to 425 degrees.
2. Hull the strawberries. Cut the strawberries, keeping the pieces large (leave the small strawberries whole, halve the mediums, and quarter the large). Place the strawberries in a large bowl. Toss with 1/2 cup sugar, the vanilla seeds and Amaretto, making sure the vanilla and amaretto are evenly distributed.
3. Pour the strawberry mixture into a 9- by 13-inch baking dish.
4. In a large bowl, whisk together the flour, remaining 3 tablespoons sugar, salt and baking powder. Cut in the cold butter using a pastry cutter or fork until the butter is reduced to small, pea-sized pieces. Pour in the buttermilk, and stir until the mixture is combined to form a thick, sticky batter. Gently stir in the almonds to combine.
5. Scoop the batter into 8 to 10 portions, using a large soup or small serving spoon. Space the dumplings evenly over the strawberries. Place the baking dish in the oven and bake until the dumplings have risen and are golden brown and the strawberries are softened and bubbly, 30 to 40 minutes. A toothpick inserted in the dumplings should come out clean.
6. Remove and cool slightly on a rack. Serve warm with whipped cream or ice cream.Each of 10
servings: 257 calories; 4 grams protein; 41 grams carbohydrates; 4 grams fiber; 9 grams fat; 5 grams saturated fat; 19 mg. cholesterol; 22 grams sugar; 236 mg. sodium.
And it’s only 257 calories a serving, not too shabby at all!
Here’s the link: http://www.latimes.com/features/food/la-fo-dumplingsrecc-20100408,0,2656045.story
