On Tuesday. The first time I tried to make pastry using my Cuisenart, it didn’t turn out at all. So I asked Merrilyn for a lesson today. Super-prepared as she is, all the ingredients were measured out and chilled as needed. Pulse 3 times. Check out the small jar FILLED with a variety of measuring spoons! Tool envy.Pour cold water in a steady stream while Cuisenart runs.Stop! as soon as a ball begins to form and dump it onto plastic wrap. Divide in half and wrap each separately, let rest at least 30 minutes before using! Wa-lah! Two double-crust pastry doughs (doughs?) in about 20 minutes! Thank you, Merrilyn!Today’s beverage #1: Captain Morgan Loco Nut (coconut rum) and pineapple juice. Delicious!While we made the pastry, A Tomato Tart baked, followed by Gougeres.Always fun! We miss you Phyl!

On Monday! Savory BLT cheesecake and Mushroom Spinach Quesadillas:Always fun!

On Tuesday. We both did repeats. That’s what happens when the recipes are great! Salmon taquitos with avocado cream and Crostini w fennel sausage:

We miss you, Phyl!

On Wednesday, with lots of delicious things to eat! Bacon-wrapped pineapple and mushroom quesadillas:Mini cherry cheesecakes:(I’m laughing at my appearance, but it was the best I could do after wearing a bike helmet for 3 hours. I did change into a clean t-shirt and non-tire-marked shorts.)

Shrimp toasts and Mini ham and chile quiches:For dessert, Lemon posset – OMG! So delicious.Always fun!

Warm dates with walnuts and parmigiano-reggiano and Almond bacon cheese crostini.For dessert, yummy Sour orange pie.Always fun. Thank you, Merrilyn, for always hosting us.

Always a fun time. Crostini with ricotta, bacon and honey and Sausage-stuffed mushrooms.For dessert, Brownie peanut butter cup cheesecake!

Stuffed mushrooms and Maple bacon crack:Cracker Pie by Merrilyn, who had this recipe publishedin this cookbook:

at Arlete’s. Merrilyn hadn’t seen my house yet, so today was the day! Leek and pancetta tarts:Ham & cheese crescent spirals.No picture of dessert (my contribution) because I chickened out on making a black raspberry baked Alaska and served only ice cream with a blackberry syrup topping. I have since been reassured that a Pyrex pie plate will not break when it goes from the freezer to a 400-degree oven.

I think Merrilyn called today a Tartapalooza. She made Tomato Gruyere Tart on a pie-crust base. I made Artichoke Feta Tart and a variation with roasted red peppers and black olives on puff pastry.For dessert, Phyl made Oreo Mousse Parfaits. Because our usual photographer (Merrilyn’s husband Bob) wasn’t back from his errands in time, we took multiple pictures of us in pairs. I will have to show Merrilyn and Phyl which button to press to take a picture because this is the only picture that was on my camera (lol):