{"id":42706,"date":"2017-02-05T13:31:39","date_gmt":"2017-02-05T18:31:39","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=42706"},"modified":"2017-02-05T15:54:32","modified_gmt":"2017-02-05T20:54:32","slug":"dinner-with-neighbors%e3%81%94%e8%bf%91%e6%89%80%e3%81%95%e3%82%93%e3%81%a8%e3%81%86%e3%81%a1%e3%81%a7%e5%a4%95%e9%a3%9f","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=42706&lang=en","title":{"rendered":"Dinner with Neighbors<br>\u3054\u8fd1\u6240\u3055\u3093\u3068\u3046\u3061\u3067\u5915\u98df"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42707 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/32.jpg\" alt=\"32\" width=\"568\" height=\"428\" \/><\/p>\n<p>Last night we invited some neighbors for dinner.<\/p>\n<p>It was a casual get-together, and we decided to do pasta with different options (different kinds of pasta, a few sauce options, and a few meat choices, and veggies) so that hopefully everyone would find something they like.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42710 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/26.jpg\" alt=\"26\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/26.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/26-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I made home-made pasta a few days ahead and kept it in the freezer.<\/p>\n<p>You can just take it out of the freezer right when you are ready to cook, and you can put it directly into boiled water; no thawing is required.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42711 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/29.jpg\" alt=\"29\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/29.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/29-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>I also baked a few loaves of bread ahead of the time (sliced and froze them) and used them to make garlic bread.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42712 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/24.jpg\" alt=\"24\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/24.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/24-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42713 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/25.jpg\" alt=\"25\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/25.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/25-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42714 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/27.jpg\" alt=\"27\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42715 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/28.jpg\" alt=\"28\" width=\"510\" height=\"717\" \/><\/p>\n<p>Meatballs, roasted chicken, and roasted veggies to go with pasta.<\/p>\n<p>I also prepared marinara sauce, Alfredo sauce, and no-cheese (vegan) basil pesto.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42716 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/39.jpg\" alt=\"39\" width=\"510\" height=\"717\" \/><\/p>\n<p>Mini cheese twists for pre-dinner snack to be enjoyed with wine.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42717 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/34.jpg\" alt=\"34\" width=\"568\" height=\"428\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-42718 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/02\/38.jpg\" alt=\"38\" width=\"510\" height=\"717\" \/><\/p>\n<p>A pear almond tart for dessert.<\/p>\n<p>There were some hiccups during the dinner execution, like Alfredo sauce started curdling (I rescued it by using hand blender. It&#8217;s magic. All the curdling disappeared and went back to the creamy sauce.), and meatballs and veggies weren&#8217;t re-heated hot enough,\u00a0etc.<\/p>\n<p>There are a lot of things I could have done better&#8230; (sigh).<\/p>\n<p>But hey, that&#8217;s how you learn to be a better host. By making mistakes and learning from them, right?<\/p>\n<p>This group of people are always just so much fun to spend time with and we had a great time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last night we invited some neighbors for dinner. It was a casual get-together, and we decided to do pasta with different options (different kinds of pasta, a few sauce options, and a few meat choices, and veggies) so that hopefully everyone would find something they like. I made home-made pasta a few days ahead and [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-42706","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42706","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=42706"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42706\/revisions"}],"predecessor-version":[{"id":42726,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/42706\/revisions\/42726"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=42706"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=42706"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=42706"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}