Apologies, new hors d' idea for you

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I have fallen off the wagon of providing hors d’ ideas but will redeem myself now with one that comes from Louisiana. It is delicious although I admit it’s one of those recipes that upon first read may not incline you towards excitement. I implore you to try it, even if just for the name: Jezebel Sauce

Isn’t that a fabulous name, as if you’ve sprung backward in time to old Alexandria. It’s also quite pretty, super easy and wonderful for summer soirees.

Anyway, here goes (and I’ll post it in Em-i-lis Recipes):

1 16oz jar pineapple preserves 1 16 oz jar apple jelly 1.5 oz dry mustard 5 oz horseradish s&p to taste

Combine and refrigerate. Serve over cream cheese and with crackers.

Countdown to Oregon starts tomorrow morning

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Peeps, two weeks from tomorrow, Tom and I are leaving for Portland and the Willamette wine region. AMEN. It will be my longest time away from Oliver as we’re going for 5 nights. I am really, really looking forward to this trip for so many reasons: time alone with Tom is always great; the ability to be on a schedule not dicatated by young children is luxurious; I’ve never been to Oregon so am psyched to get to know a new place; our time in the Willamette happens to coincide with the International Pinot Noir Festival (!); and I think I’m really going to like the foodie/locavore vibe I think I’ll find out there.

Aah…