Flamenco Dad prepared a delicious breakfast for us all, complete with his coffee. I swear, I still don't know how he and I both make coffee the same way--but his always tastes better. My sister-in-law, her husband, and their two teenage daughters came over for dinner: which we ordered in. My hubby decided that neither his mom, his sister, or I should have to cook on Mother's Day. I'm telling you, that man is a keeper.
I've already put my gifts to use. In fact, I used the stick blender/food processor to make a fantastic white bean spread, which I served with toasted bread (for the gluten eaters), and veggies (for the gluten free eaters). This recipe comes from the lovely Giada de Laurentiis of The Food Network. It's fresh, creamy, and was a great appetizer. I've got some leftover, which I'm going to use in a vegetarian sandwich.
White Bean Spread
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.