Although, she has been a lot closer to me (meaning, that she wanted to sit on my lap and literally patting my hand to pet her, (so cute, which I did anyway)...I cancelled her last appointment to the vet, and I cannot forgive myself. The hardest part is; when I walk through the door...just like to 'poem says'...she is no longer there to greet me!
I have not been eating dinners at all since Mushy died...just snacks in the middle of the day, skipping breakfast as well! (not a good idea, just have no appetite)Now that I pulled out my dear departed Hungarian grandmother's hand crocheted doily from my 'secret' drawer; she made this lovely piece and more for me, years ago which I kept it in meticulous condition; I'm proudly displaying that, as well!
As for me, I can totally just eat appetizers, and skip dinner! I love the Spanish inspired Tapas, as well and have been checking them out to make something really inspiring. Of course, the Italian Antipasti is not too 'shabby'...love the small bites!
Smoked Salmon on Toast Points
slightly adapted from Williams- Sonoma
For the herbed cream cheese:
- 4 oz. cream cheese, at room temperature
- Zest of 1/2 lemon
- 1 tsp. fresh lemon juice
- 1 1/2 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh dill
- 6 slices white or wheat sandwich bread, crusts removed, each cut into 4 triangles
- I used whole grain party bread
- 2 Tbs. unsalted butter, melted
- 6 oz. smoked salmon, thinly sliced
- 1/2 cup finely chopped red onion
- 1/2 cup capers, finely chopped
- 3 hard-cooked eggs, peeled and grated
- Dill sprigs for garnish
To prepare the herbed cream cheese, in a small bowl, combine the cream cheese, lemon zest, lemon juice, chives and dill. Stir with a wooden spoon until well blended. Transfer to a serving bowl, cover and refrigerate until ready to use.
Preheat an oven to 350F.
Brush the bread on both sides with the melted butter. Arrange in a single layer on a baking sheet and transfer to the oven. Bake until the toast points are golden and slightly crispy, about 15 minutes. Let cool completely.
To assemble, spread the herbed cream cheese on the toast points and place 1/2 to 1 whole slice of salmon on top. Garnish with the onion, capers, hard-cooked eggs and dill sprigs. Arrange on a platter.
Alternatively, arrange the toast points and smoked salmon on platters. Place the herbed cream cheese, onion, capers, hard-cooked eggs and dill sprigs in separate serving bowls and let guests assemble their own hors d’oeuvres. Serves 8 to 10.
Thank you for all your kind and caring words of comfort, I appreciate each and every one of your kind comments. I do apologize for not visiting and commenting on your blogs for almost 1 week now. I am getting back to the normal routine, and will not abandon my blog, or my favorite blogger friends! Your friendship means a lot to me, and I hope to stay in touch with you for a long time to come! Hugs,
Elisabeth
Preheat an oven to 350F.
Brush the bread on both sides with the melted butter. Arrange in a single layer on a baking sheet and transfer to the oven. Bake until the toast points are golden and slightly crispy, about 15 minutes. Let cool completely.
To assemble, spread the herbed cream cheese on the toast points and place 1/2 to 1 whole slice of salmon on top. Garnish with the onion, capers, hard-cooked eggs and dill sprigs. Arrange on a platter.
Alternatively, arrange the toast points and smoked salmon on platters. Place the herbed cream cheese, onion, capers, hard-cooked eggs and dill sprigs in separate serving bowls and let guests assemble their own hors d’oeuvres. Serves 8 to 10.
Thank you for all your kind and caring words of comfort, I appreciate each and every one of your kind comments. I do apologize for not visiting and commenting on your blogs for almost 1 week now. I am getting back to the normal routine, and will not abandon my blog, or my favorite blogger friends! Your friendship means a lot to me, and I hope to stay in touch with you for a long time to come! Hugs,
Elisabeth
