39 minutes ago, Maison Rustique said:
I belong to a local group of food-lovers. One of them always hosts elegant, delicious-looking parties. I feel like I've "arrived" because I've been invited to one of her cocktail parties--a martini party. I was thinking of making this anchovy dip with Buttered Saltines. She is a very mid-century modern sort of woman, so thought these might fit. What do you think, since I've never tried the anchovy dip or the baked saltines (which sound a lot easier than frying them).
I need easy and portable since it is bloody hot, my hands no longer work well to chop/dice and I plan to Uber so won't be able to juggle anything sloshy or cumbersome.
It may sound ordinary, but with martinis you can't go wrong with high quality Virginia peanuts. Or Marcona almonds. Give yourself a break! Keeping those saltines warm and crispy sounds very challenging.
