Special Dinner: March 2013
April 5, 2013 § 6 Comments
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. March colors are green and yellow.
Mr. served starter and main dish at the same time. We had zucchini and summer squash skewers plus a boiled cabbage wedge with hollandaise sauce, and moscato wine to drink. For dessert Mr. E made lemon and lime squares with home-candied fruit on top. Yum!
Incorporating green and yellow on the table was more difficult. We don’t have many green dishes, and nothing in yellow at all. Mostly I had to rely on our textiles for the color. In fact, if you look carefully, you can tell that the dessert plates are not green but aqua or light blue. Against the green placemats they work well enough, though.
Even though the meal was completely meatless, it held our bellies down quite well. I must admit I was surprised, even though I haven’t been a big meat eater in decades. Probably the small amount of protein from the hollandaise sauce helped. In any case, I’m impressed that Mr. E pulled off the green and yellow dinner this well.