The Funny Farm

Beginning our Cinco de Mayo celebration dinner preparations this morning!!! Excited about our food choices . Made pickled red onions and a Carna Asada marinade using our fresh garden cilantro and oregano, fresh lime & orange juice, garlic, EVOO, organic apple cider vinegar, honey, candied jalapeños, chili lime salt and pepper.... letting the flavors marry for use this afternoon.

My first attempt at Italian Arancini (deep fried rice balls). Made with 2 day old left over mushroom risotto. The arancini are stuffed with fresh mozzerella- fun with cheese! Served with a homemade pesto-cream sauce. New go to recipe

And the SNAKE FUN begins!!! Took him to the river, his new home, before he ate any eggs.

Lovely Easter lunch on the porch: Country ham, deviled eggs, fresh asparagus in butter, garlic, lemon juice/rind topped with parmigiana, candied sweet potatoes in blood orange/pineapple brown sugar, butter sauce and hot homemade rolls! Wish y’all were here, Ummm, umm.