Date Night

I assisted my sweetie at a wedding this Saturday. Flamenco Dad was hired to play for the ceremony and coctail hour at this particular affair, and I was to help with moving equipment from the ceremony area to the cocktail hour area. I also got to help with cueing him on music changes during the course of the ceremony. It was lots of fun, and the venue was gorgeous! It was at a beautiful historic hotel in town, a lovely century-old building with a definite Spanish influence. The ceremony was very nice–thanks in no small part to the musical accompaniment; but also because it’s always so heartwarming to see a young, in-love couple about to embark on a lifelong journey. I heart weddings! Ah, romance…

Anyway, after our wedding business was done FD and I went out for dinner. We made arrangements with my mother-in-law to watch the kiddies, and we went out for tapas. Going out for tapas is so much fun! In the first place, what’s not to love about sangria? Also, since you order small plates of different bites of food, it’s a great social meal. Everyone picks out a few things they’d like to try, and the table just digs in. Now, doing a meal like this gfcf requires some careful planning; but it’s not impossible. One of the great things about Mediterranean cooking is that the foods that are the focus of this style off this cooking are gfcf-friendly; lots of fresh produce, lean proteins, some grains. The best advice I can give is to scour the menu ultra carefully and ask lots of questions to your waiter. The restaurant where we ate this time is one we’ve visited before, so we instantly gravitated towards certain items.

One of my favorite things to order for tapas is artichokes; roasted, marinated in olive oil, with a mix of herbs. Also, tortilla is very tasty–I occasionally make this at home. Basically it’s an omelet made with onions and potatoes that are very thinly sliced. On our latest trip to the tapas restaurant we shared some braised lamb shank that was served with a tomato sauce that had some vegetables and fava beans. Oh, and I almost forgot about paella. This place also serves several varieties of paella; some are vegetarian, some are not, some are even made with black rice (the kind with squid ink–okay, I’m not a fan of black rice, but my husband loves it). I did take a few bites of the dessert my husband ordered, but I diverted my eyes and focused on the berries that served as colorful garnish on the plate. It was a sweet finish to a sweet evening.


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