Between social media, evites, e-mail, and text messaging, my snail mail is lacking in the personal department. I come home from work and my mail consists of magazines, bills, and junk. There is nothing handwritten – no cards or letters from friends or family (with the exception of my birthday and Chanukah, but these are the rare oddity). I wish I received more personalized mail. As a result, I always send snail mail invitations to my holiday shindigs. I usually go to Target as they have decent prices and a large selection of cards to choose from. I used these cards for this year’s invitations:
What is difficult to see in the picture is the glitter in the front of the card. Since the insides are blank, I pick a colored pen that matches the card and fill in all of the information:
You Are Invited To S.’s* Annual Holiday Shindig
Saturday, December 28, 2013
Please RSVP by December 21, 2013
*I spell out my name
**I give my address and my cell number for the RSVP
To continue working our way through the recipes from my 2013 shindig, I present to you: Almond-Flour Breaded Asparagus. I initially stumbled on this recipe on Newsday’s website during Passover. I e-mailed the recipe to my stepmom with the message “If you make it, I’ll eat it. :-)” Needless to say, she did make it and I did eat it and it was delicious. This dish has become a staple in my kitchen. I’ll make it and bring it to bbqs and I serve it anytime I have friends over for dinner or throw a dinner party.
Almond-Flour Breaded Asparagus
- 6 egg whites
- 1 ½ cups almond flour
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons paprika
- 1 ½ teaspoons ground cumin
- 2 teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 2 bunches asparagus, rinsed and bottoms trimmed
- Pre-heat the oven (roast) to 450 F and line a baking sheet with parchment paper.
- In a large bowl, whisk the egg whites until they’re frothy.
- In a medium bowl, mix together the almond flour, garlic powder, paprika, cumin, salt, and black pepper.
- Working in bunches, toss the asparagus in the egg whites until the spears are fully coated. Take these spears and roll them in the almond flour mixture until evenly coated (you may need to use your hands to press the almond mixture onto the asparagus). Lay them on the baking sheet. Repeat until all of the spears are “breaded”.
- When all of the spears are on the baking sheet, spritz them with cooking spray.
- Roast for 20 minutes or until crispy/lightly browned and serve
Tell me, how do you invite people to your parties? What’s your favorite way of preparing asparagus?