I had a par-tay again at the house.
Those of you who know me well may be shocked at the sound of me entertaining IN MY OWN HOME.
Well, don’t get too excited ~ keep your britches tight ~ there are only a selected few who make the cut.
They are special, these two. And I’m not sure why I feel more at ease with these two companions by my side (along with Brian), but I simply do. The four of us are all an amalgamation of each other.
I’m part Cari, part Matt, part Brian, and mostly Ashley.
Cari and Brian share so many characteristics, but Cari and I are SO very similar in the important ways.
Matt and I share so much emotionally and intellectually, yet Matt and Brian lay on similar grounds in terms of sensitivity and emotional expression.
The four of us together is something rather amazing.
We are astounding. We are exceptional.
I can’t imagine life without these friends of ours.
So the last time we got together to sip and savor, the menu was fancy. But, I was a bit too stressed to create it all that day, so everyone submitted to a little Artisan Basil Bread and Lime Butter (we are all bread freaks), sharp cheese, a few bottles of wine, and some Coconut Ginger Lime Macadamia Bars. The evening was more than pleasant. I left with my cheeks hurting, as I had been grinning ear to ear for so many hours.
Thanks guys, my Brian, my Matt, my Cari.
You make life worth it!
Coconut Ginger Lime Macadamia Bars
Crust:
1 cup macadamia nuts
1 cup flaked, unsweetened coconut
1/4 cup raw coconut oil
6 large Medjool dates, soaked and pitted
1 tsp. freshly grated ginger
1/4 tsp. Himalayan sea salt
Topping:
8 oz. cream cheese, softened
1 cup sweetened, shredded coconut
1/4 cup Candied Lime peel
Combine the nuts, unsweetened coconut, coconut oil, dates (drained), ginger, and sea salt in the bowl of a food processor. Pulse until crumbly and then process until almost smooth.
Press into the bottom of a tart pan, cover, and chill for at least 6 hours.
For the topping, beat together the softened cream cheese and sweetened coconut flakes.
Spread atop the chilled crust and sprinkle with Candied Lime.
