Special Dinner: February 2013

Mr. E decided on doing special dinners with a color theme this year. When Mr. E was little, he associated months with a combination of two colors (much like his colors for weekdays). His aim is to make dinner with ingredients that are naturally as close to each month’s colors as possible; food dyes are right out for this project. February’s colors are white and red.

We opted for no starter. Instead, we had mashed potato with sauteed red pepper and clam-herb-breadcrumb-stuffed cod flounder in tomato-cream sauce. We had milk to drink – cow’s milk for Mr. E and soy for me. (We do love our calcium!) For dessert, Mr. E made a strawberry cheesecake from scratch.

I kept the table simple with a white runner and a small red tablecloth I made quite a few years ago in elementary school. The table looked a little empty, so I put out a small dish of peppermint candy. Although it’s still winter, I used our strawberry dishes for the dessert. Spring is coming, after all.

I really enjoyed the main dish, and the cheesecake was Mr. E’s best by far. The crust cut like a dream, and the cake was perfect. Not to mention yummy! It would have been even better with fresh strawberries, but we prefer local berries over the watery, over-produced supermarket ones, so frozen it is.

Now it’s almost time for March. Can’t wait what Mr. E will come up with!

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