The next morning we were able to hang out with my older brother in Hoboken and grab lunch at an Italian deli called Fiore's. They really know how to make a good Italian sandwich there. I had turkey breast, roasted red peppers, and fresh mozz on a hard role and it was huge...and still only cost about $7. I can spend $7 at a local sandwich shop here and not get something even half of the quality. We then even got more of our fill at the rehearsal dinner at Mamma Vittoria's in Nutley, NJ.
The wedding was incredible! The bride did such a good job planning it and it was non-stop eating. The cocktail hour alone was enough to fill you for the whole evening. It was so good to be able to spend more time with my husband's extended family. We don't get to see them too often so we really enjoyed getting to celebrate with them. We ended the trip with a pool party at my grandparent's house. We only were able to stay for a few hours because we had to catch our flight, but it was still good to see my grandparents, mom, and little brother.
Now, I promise there's a recipe coming here.
This is another recipe courtesy of York Harbor Inn in York, Maine. This is the cozy and quaint inn that my family has vacationed at for years. I didn't change much with this, only increasing the lemon since I really like lemon (I think we've covered this topic before). As with most of my dips, I like to broil a thin layer of cheese on top for a little texture. This dip was also supposed to be a cold dip, but I preferred to bake mine and serve warm.
-6oz crab meat (or more if you want)
-1 block cream cheese
-1 cup diced scallions
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/2 teaspoon garlic powder
-1/3 cup fresh lemon juice
-1-2 teaspoons lemon zest
-1/2 cup shredded Parmesan cheese
1. Preheat oven to 400.
2. In a bowl, combine the crab, cream cheese, scallions, salt & pepper, garlic powder, and lemon juice. Pour into a baking dish. Top with the lemon zest and Parmesan cheese. Bake 15 minutes, then place under broiler 5-6 minutes.