{"id":13996,"date":"2010-07-11T11:02:57","date_gmt":"2010-07-11T15:02:57","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13996"},"modified":"2010-07-11T11:36:47","modified_gmt":"2010-07-11T15:36:47","slug":"dinner-with-friends-table-setting%e5%8f%8b%e4%ba%ba%e3%82%92%e6%8b%9b%e3%81%84%e3%81%a6%e5%a4%95%e9%a3%9f%e3%83%86%e3%83%bc%e3%83%96%e3%83%ab%e3%82%bb%e3%83%83%e3%83%86%e3%82%a3%e3%83%b3%e3%82%b0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13996&lang=en","title":{"rendered":"Dinner with Friends: Table Setting
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\"\"<\/a><\/p>\n

Dinner with Friends: Table Setting<\/strong>
\nDinner July 10, 2010<\/em><\/p>\n

We had friends over for dinner last night. Since our friends are trying to eat healthy (and we are, too), I wanted to make a light, healthy meal. Here is the menu of last night’s dinner…<\/p>\n

-Poached Chicken with Asian Lemon Sauce
\n-Brocollini Sauteed with Garlic
\n-Black Bean, Corn, & Mango Salad
\n-Homemade Baguette<\/p>\n

There are no pictures of the dishes, but since I received a positive feedback from our guests, and Terry and I also liked the chicken dish, I decided to list the ingredients so that I can make it again.<\/p>\n

Poached Chicken with Asian Lemon Sauce:
\nPoached thinly sliced chicken, red onion slices, Japanese basil (shiso), Asian Lemon Sauce (soy sauce, hoison sauce, vinegar, salad oil, sugar, yuzu mustard, lemon zest, salt, pepper)<\/p>\n

By the way I found these table mats at Target yesterday. I love the summery colors and cool design!<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a> \"\"<\/a><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Dinner with Friends: Table Setting Dinner July 10, 2010 We had friends over for dinner last night. Since our friends are trying to eat healthy (and we are, too), I wanted to make a light, healthy meal. Here is the menu of last night’s dinner… -Poached Chicken with Asian Lemon Sauce -Brocollini Sauteed with Garlic […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,15],"tags":[],"class_list":["post-13996","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13996","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13996"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13996\/revisions"}],"predecessor-version":[{"id":14031,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13996\/revisions\/14031"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13996"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}