I really had a hard time finding a simple and appealing recipe for tabouleh. I finally found an excellent one. I served this as a series of "dips" for a buffet meal to a group of 20. People asked for the recipe when it was over and I overheard one educated individual say "That green stuff is good, too." Tabouleh and a hommus side went well with warm un-pocketed pita bread. I noticed a good number of people making sandwiches out of it.

I love scrambled eggs. Who doesn't? As a child, I watched my grandparents put chives in theirs and it made me sick. Now, I can't eat my eggs plain. Paul put his eggs on top of his English muffin, poured Cholula Sauce over it, and garnished it with Raspberries. All of my items were neatly separated. The differences between a husband and a wife! I will say, I was out of spinach this day. I missed it.

This post's guest photographer is Garrett Nudd, an excellent and talented photographer, but an even better friend.

I came across some mini-kabob sticks while in Sarasota for our anniversary. Ever since, I was very excited to make some and did a good bit of research before I finally put the meal together. I served the kabob with steamed brown rice and the Pad Thai sauce from "Moosewood Restaurant Cooks at Home."

This meal was much easier than I expected, and except for the delay of threading the sticks with my designer-husband, a fast creation as well. I did find a note somewhere in my research to soak the sticks in water before use to prevent splitting. This was my first step of the meal.

Firstly, I guess I lied. I said I would never make mashed potatoes another way after having the Garlic and Rosemary ones. However, I made these mashed potatoes for a pot luck and know that most people like creamy, skinless potatoes with basic flavors. Secondly, I started this recipe using the Barefoot Contessa's "limited time availability" recipe on foodnetwork.tv. (As an FYI, this recipe is only published around the time a show airs due to legal reasons.) However, when I tasted her product, I was disappointed and chose to edit it my way.

Don't get nervous, I use a soybean based vegetarian alternative to regular chicken. It comes in large rolls from health food stores and is very versatile. We find many uses from slicing like lunch meat to dicing for enchiladas to shredding for chicken salad.

I love bruschetta. There are many varieties for creations from my "Moosewood Cooks at Home" cookbook. We had an excess of tomatoes this day, so I created my own. I wrapped the entire loaf in aluminum foil and placed it in the oven at 350 degrees to warm. If it were just the two of us, I would place a few slices in a regular toaster. Toasting to dark makes the bread crumble-y and not toasting enough makes the bread a bit tough so when you bite into it the toppings fall off. We regularly test slices of bread while heating to ensure it's the right texture.

Paul likes his Asian food the way he likes it. Sometimes, I have items that must be used and a stir-fry is about the best place to do it. So, there have been times I tell him he must eat what is served. I can't threaten him with cereal cause he'd be happy to eat cereal for dinner any night (and we have!)

Sorry, we were too excited and hungry to take a picture of this one.

I chose the easiest recipe I could find for Tempura on foodnetwork.tv. I battered frozen green beans, fresh julienned carrots, fresh eggplant, and frozen broccoli. Obviously, I defrosted the frozen veggies slightly. I used the sauce from Moosewood Restaurant's Pad Thai recipe and served it with brown rice.