This afternoon, we had some of John’s cousins over for dinner.  It was a completely fantastic afternoon.  I was pleasantly surprised that the man’s cousin’s wife and I saw eye to eye on a lot of things.  I loved the idea that we are related to people we enjoy spending time with ~ so wonderful.

Our menu ~  We started with brie, pork & cognac pate and aged cheddar (the man and I are big fans).  The man made a wedge salad as a first course, with homemade blue cheese dressing, bacon crumbles and sliced grape tomatoes.  And as our main meal ~ venison steaks for dinner (not a surprise given the recent trend) with grilled veggies (made on bendable skewers and seasoned to perfection by my future cousin-in-law) and hickory smoked cheese loaf.

Dinner was delicious, and the company was excellent.  A person couldn’t ask for much more on a  beautiful Sunday in May.  Since most of my recipes from today have already been shared (steak marinade, hickory smoked cheese loaf, etc) I’ll share a secret weapon with you ~ homemade blue cheese dressing.  My neighbor first shared this with me, and it kicks all other blue cheese dressings’ butts.

What You Need:

8 oz sour cream

crumbled blue cheese

lemon juice

salt & pepper

milk

What You Do:

1.  Combine sour cream and blue cheese crumbles in a food processor.  Once combined, add a dash or two of lemon juice and salt and pepper to taste.

2.  Use milk to achieve the consistency you desire.  Serve immediately.