Since Christmas and 25 Days of cookies, I have felt drained. Juggling work weeks over 40 hours and entertaining over the holidays have zapped my energy, both physically and creatively. Devoid of energy, I have only been enthusiastic enough to set the table and decorate the living room mantle. Anything I have done beyond those two tasks have been a downright miracle.

However, the last twenty-four hours have been a culinary revival. In this time period, we have hosted a majorly successful fondue party. We served a four-cheese fondue, beef court bouillon, and tabletop s’mores. We paired fondue with a Pink Lace Cocktail, which consisted of St. Germaine, Honey Smirnoff, lavender soda, a splash of grenadine, and a twist of lemon. It was refreshing as the day is long.

The four cheese fondue was a Sauvignon Blanc base with fontina, gruyere, Parmesan, and white cheddar. The asparagus were lightly roasted which made it easier to eat. In hindsight, I should have roasted the cauliflower as well as the asparagus. It would make the experience just a little bit better.

I made Italian-herbed crostini to serve with the beef. Dinner was a blast, and everyone involved left elated and satiated.

All in all, the fondue party was great. The tablecloth seemed too busy at first but once the table was set, it made the food stand out so much better in pictures.

Tonight was no different. Joey stayed the night and as a “thank you”, today he made lasagna from scratch.

Every time Joey makes lasagna, it reminds me of why Garfield was infatuated with the classic Italian dish.

The tiny chef with a huge punch, starts by making his own béchamel from scratch. He continues to tantalize the palette by slow simmering his own Bolognese sauce for hours. He is just a master at layering flavors with this dish and countless others. Did you catch that…layers…lasagna..?!? Get it? Hahaha

It’s been a fantastic day from night to night honey. Let’s get together and share love and food. Recipes are coming folks.