I’m breathing a sigh of relief today. This past weekend we hosted a dinner party for 17 people in our cozy one-bedroom apartment. Why would we have 17 people over for dinner you may be asking yourself? Well, Sean met some amazing (and super competitive) friends at school and they decided to start their own version of Dinner Party Wars. We take turns hosting a themed dinner party, complete with a 3 course meal, a signature cocktail, and a game. Sounds crazy but it’s a lot of fun. Plus the golden spatula is at stake – ok I’m a little competitive as well!
Having many green thumbs in your family means occasionally having to come up with creative ways to use fresh produce. This was the case this past summer with a seemingly endless supply of eggplants from my parent’s garden. I used this opportunity to make baba ghanoush, a roasted eggplant dip, which just so happens to be one of my favourite dips. As I was browsing through recipes I realized how the ingredients in baba ghanoush were almost identical to those in hummus, so combining the two just made perfect sense!