Good Friday Dinner Part 3 - the sides

As i've already told you - Jarred and I really cheffed it up on Good Friday, and along with the burgers, fries, grilled veggies and Apricot tart i also made a caesar salad and a selection of dips (or for some burger toppings). I used to, many moons ago, work for a great caterer who always did an amazing bread and dip station that was so lovely and a total crowd pleaser. This was my inspiration for the dips. I made a guacamole, a bruschetta-esq topping, sauteed some finely diced mushrooms, onions and garlic and there was some hummus in the fridge

I had also gotten it into my head to make a caesar salad - of course it turned out that we didn't have a number of the usual ingredients - red wine vinegar, worschester sauce or anchovies - or a blender, so i had to do some improvising. I had always seen on cooking shows people making their salad dressings in mason jars and shaking them vigorously - i used to be a bartender so i used my skills from making martinis to blend the dressing. I also mixed white vinegar and balsamic to replae the red wine. I am the Macgiver of cooking!

I used the baguette that i purchased at Ma Maison, which was phenominal by the way, to make the crostini for the dips. The baguette was quite slender, so sliced them on the bias into small thin pieces. Unfortuantly, as i mentioned, the knives left something to be desired, so this was something of a challenge. Once cut, i lightly seasoned them and brushed them with olive oil and put them into the oven. They came out really well, and i will definitely be going back there to get more Baguettes.

And there is the final installment of the Good Friday Meal - told you it was epic!