We're having Max's (daughter Rebecca's boyfriend) going away dinner tonight...grilled raspberry vinagrette venison backstraps, Southern collards and potatoes with Randy's homemade bacon scraps and onions, fried okra, and puff pastry spanakopita. The venison is courtesy of Randy's last hunt, the collards and okra are from our garden. To wrap it up, I making Carrots 'n Cake's Peanut Buttery Bars with chocolate chips (see link above).
Here are my bars before baking. I doubled the recipe and put in the chocolate chips that were optional. I used half agave and half honey, and I used half Smart Balance peanut butter and half Jiff.
Here are the finished bars fresh from the oven. I had to bake them an extra 10 minutes to get the middle done. No prob.
Here are our collards and potatoes from the garden with Randy's bacon. Yum!!
This could be a somewhat dangerous dinner, but it is heavy on the veggies, vension is better for you than chicken, and I'm beginning to understand portion control. In addition, we'll work some of it off with post-dinner volleyball in the pool. Afterwords, we'll settle down with a cup of decaf and a Peanut Buttery Bar. This makes me happy. Besides, in the world of Carrots 'n Cake, Fridays are cookie days. I like that!