I've been making David little plates of various items to go with his Scotch for dinner the last few days. We've decided that if I was ever a cook, I would be on the garnish station. I don't actually enjoy cooking, but I do enjoy putting different flavor combinations together and arranging them nicely on the plate.
Left to right: Mozzarella with salami on a toothpick, red pepper and artichoke bruschetta on water crackers with pimento and oregano, herbed goat cheese and salami with parsley, black olive tapenade on a water cracker, black diamond cheddar cheese spread with salami, salmon pinwheels on cracker with cream fraiche, about 8 varieties of olives, a few mushrooms and a caper berry, caviar with cream fraiche, pickle, salami, habanero goat gouda and Beecher's just jack cheese on toothpicks, toasted pecans and lastly, Bowmore cask strength Scotch in a teacup.
This Week in Beer: May 22-28, 2017
23 hours ago