Pork tenderloin roasted with apples and onion; brussels sprouts, tossed with sea salt, olive oil and red grapes and then roasted; potatoes (yup, roasted); roasted corn on the cob; and carrots Vichy (not roasted, but really, really good anyway).
Still, before the feast, there were to be munchies – grapes, veggies, hummus, dips, and this tasty, tasty little nibble:
•2 cans whole water chestnuts, drained
•1 lb bacon
•1/2 cup teriyaki sauce
Pour the teriyaki over the water chestnuts in a container and add water to cover. Let marinade for at least two hours.
Cut bacon strips in half or thirds. Wrap a piece of bacon around each water chestnut, securing with a tooth pick.
Bake at 375º for thirty minutes.
How easy was that?
OH, and after all the munchies and all the dinner – cake!
Thanks, Sue & Vicki for a lovely Silver Palate Carrot Cake!