Late this afternoon, I got a text from one of the young invitees expecting cucumber sandwiches. So, I had to add one more dish. The trick to these sandwiches is to slice the cucumber very thinly, pat them dry with paper towels and layer them onto buttered bread. The crusts must be removed as well.
One more item on the menu was stuffed mushroom caps. I used 2 tablespoons ICBINB and 2 tablespoons Marsala wine to saute the chopped stems and 1/2 small sliced onion until soft. I blitzed them in a food processor with 2 ounces light mozzarella until smooth. I then stuffed the 12 medium Baby Bella caps and sprinkled them with a mixture of 2 tablespoons Panko and 2 tablespoons Parmesan cheese. Right before time to eat, I baked them at 350 for 10 minutes, then turned the broiler on until they browned on top. We had many choices of tea, but I had caramel with a splash of skim milk and then a Boysenberry Ceylon, also with skim milk. Oh, this is my plate, but I had one more mushroom cap.