Sunday I made brunch for a group of Hospice Care workers – it was their holiday party. I’d put on a baby shower for this group in the spring, and they’re really fun – completely unflappable. This time, they ate spinach quiche and ham quiche – the base of the filling for the spinach was the hot spinach dip frozen after the cookie party. With a tossed salad – greens, and Mollie Katzen’s creamy vinaigrette – rosemary roasted potatoes and applesauce on the side, and cimmy buns.
