Today was a treat. I gathered with a lovely group of ladies for a baby shower. Remember those? Maybe it’s because friends my age are done with childbearing, and our children are not quite fully into the marriage and babies stage, but I haven’t been to a baby shower in ages. Years actually. Certainly, it was pre-pandemic.
I was excited to shop for frilly little pink things, pretty bags and tissue. Little girls are so fun to pick things for. And I was thrilled to be asked to bring a dish to share. I love taking food to a party. It makes me feel useful and needed. I’m quite convinced that sometimes it's actually the food that gets me in the door. Fine by me. I’d rather be known for a great seven-layer taco dip than the awkward way I try to blend in and keep up in casual conversation.
The baby-to-be is a girl, and her mother has Celiac disease, so gluten-free and pink were the parameters for choosing a dish. My friend likes to challenge me. Pink food is not as easy as you think, and the gluten-free twist scratched a lot of dishes from my list, but I’m a determined sort when it comes to food.
I found an excellent recipe for a whipped goat cheese dip topped with a relish of jewel-tone pomegranate salsa - from the POM brand site. It looked perfectly delicious and fancy, just the way celebration food should. I mixed the recipe exactly as outlined and swirled my knife through the dip to create little rivulets for the pomegranate juice to flow in. The result was a pink-marbled design that I was happy with for presentation.
The flavour of the dish was craveable. I will definitely make it again!
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