Tea Party

 Had the work gang over for a "team outing" last night. The theme: tea party. Although a box of Earl Grey was present, we drank too much wine to notice. These were brownie bites that I made. Seriously, how freaking cute are these toothpicks? You can buy a little bag of them from Pearl River (in Soho) for like $2! Super cute!

 I hit up some returns of recent dishes I made over Mother's Day weekend. The chicken salad was the same as Neely's but with a few edits: I used fat free sour cream instead of mayo and no red onion.

Yes, I even served it in tomato cups again. Another dish, which I failed to get a photo of was my asparagus bisque. Which came out awesome.

Here's the recipe:

2 lbs Asparagus

1 medium diced onion

3 carrots, peeled and diced

2 celery stalks, diced
6 oz butter
3 tbsp flour
16 oz chicken stock
8 oz heavy cream
salt and pepper to taste


Clean asparagus by trimming lower stems and removing 'woody' bottom portion. Slice asparagus into desired size then set aside. Melt butter in a pot. Add onion and saute until onions are translucent. Add asparagus, celery, and carrots to pot. Cover and cook on medium heat. Cook until veggies are tender. Sprinkle with flour and stir to coat evenly. Let this mixture cook slowly for about 1 minute while being careful not to burn flour. Slowly add chicken stock while stirring. Cook down for about half an hour until all veggies are mushy. Then blend it all. Once blended, add cream. Lightly simmer for about 10 minutes while stirring occasionally so not to let the soup stick to bottom of pan.