Still Doing Our Part

Since this whole pandemic crisis started, businesses, particularly small businesses, have really been feeling the pains of being indefinitely shut down and/or severely restricted.  So we have been doing our best to help our small local businesses at least once a week.  Plus we are enjoying our socially distanced dinners with our friends Janet and Bob as well.  So for us, it is most definitely a win/win situation.  We are doing our best to make the most out of these troubled times.

This time, we were sharing the love over empanadas from Rincon Argentino and wine. Empanadas de Rincon Argentino  We were actually supporting two local Boulder businesses, since the wine was from Bookcliff Vineyards, Bookcliff Vineyards in Boulder and the reason for the get together, not that we need one, was to retrieve our wines that Janet and Bob had picked up for us.  We are all wine club members at Bookcliff Vineyards, as well as InVINtions, A Creative Winery.  I brought over my leftover Southwest sweet potato and corn salad to go with the emapanadas Southwestern Sweet Potato Corn Salad and some cookies that we topped with ice cream for dessert.  The Southwest sweet potato and corn salad went very well with the empanadas.

The cookies were traditional British cookies I had made for my British puzzle and dinner series, London Calling but they did NOT turn out the way I wanted them too at all.  They tasted really good, but the cookies were flat as a pancake, and not fluffy like they were supposed to be.  I was not even going to mention them at all, BUT, I figured out how to make them better for next time, so I will share them then, when I make them again.  That’s what happens when I follow recipes.  Every time! But now I know what to do though, so there will be a next time, to be determined later, and you will get to try then at that time.

We ordered a variety of different emapanadas, and each of us had two different ones a piece.

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Of course, we had to have wine with dinner.  The Malbec, being a traditional Argentine wine, was our wine of choice for the evening.

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We got a variety of salsas to go with our empanadas.   We ordered a spicy chimichurri sauce, as well a salsa roja and a salsa verde.

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After finishing our emapnadas, and a bit of a rest, it was time for dessert.  We heated the cookies and served ice cream on top, along with a cuppa to complete the evening and the meal.  Everything was delicious, just as expected.  Yet again, another great dinner with great friends in the books.

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Stay safe and stay well Everyone.  ‘Til next time.

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

20 thoughts on “Still Doing Our Part”

    1. 🙂 🙂 🙂 I know. They call them biscuits or bickies in Australia too. I should have known. But now I know what to do, so when I make them, they should be just fine. 🙂

      We are trying our best. There are now more businesses, particularly small businesses, here in he US that have shuttered their doors permanently than there are COVID deaths. The whole thing is just so sad, on so many levels.

      Liked by 3 people

      1. Our restaurants, bars and cafes are due to open 2 June. Some have started to do takeaway but that’s not viable for everyone. These businesses have had assistance during shutdown but we’ll see how effective that’s been come the start of June. Sadly, no more Sunday brunching as buffets have been condemned.

        Liked by 1 person

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