on the Portico at the Buffalo Museum of History
how did you celebrate the warmest months on record?
Knowing my grandparents and I, both like to eat light and prefer Mediterranean food, planning the menu was not a problem, not like choosing between the background music. Hard rock alternative or solid gold oldies?
Having a carafe of olive oil with fresh basil, salt and pepper, is a good staple to build the rest of a grazing lunch around. I also always use Carr crackers to entertain. They are perfect for cheese, humus and pesto. Spruce up any boring platters with fresh flowers from the garden. Parsley can also be added to tops of dips.
A late summer Mediterranean wouldn’t be complete with a chilled bottle of white wine. This Jacob’s Creek Riesling went great with the prosciutto and salami finger sandwiches on pumpernickel.