Proscuitto wrapped fig, cucmber mushroom salsa, bacon greased tortilla chips

James is back from Chicago, and will come over for dinner tonight. I knew it last night, very excited, I can cook! My plan is :

Appetizer:
Prosciutto wrapped fig arugula with pesto and balsamic syrup

Main course:
Tamarind glazed pork tenderloin, shrimp pineapple red pepper skew, with
Tomato basil sweet corn risotto.

I am kinda nervous about pork tenderloin and worry about it will turn out too dry. The drama part is I dreamed about the cooking process, but for my parents. As always. my parents never had ll the ingredients I want , and I was kinda messy but not screwed it up.

Sunday, today, suddenly becomes an energetic day. I am gonna cook a good breakfast, since I had a hard run last night; go to work, catch up ; go to grocery; cook dinner! It will be a wonderful day.

For breakfast, I was not going to make it so 'fancy' but it just got there. I want to say something about the salsa . It has cucumber mushroom thyme sweet corn, pine nut, with sherry vinaigrette. The idea of Cucumber +sweet corn is from sK. I like to use the mini cucumber, so I can keep the thin skin, lovely bright green. Mushroom is marinade with sherry vinaigrette and roasted. But it was in a rush this morning, so I pan roasted it. The highlight is THYME, I am dying for it now. It gives a magical aroma, either cooked or uncooked, unlike basil , the aroma is gone in cooked food. So I decide, my second dog will be named as Thyme :)

Because I pan roasted mushroom, so there was some vinaigrette reduction, so no extra vinaigrette needed as dressing.

The chips, I spreaded applewood bacon grease on the foil and backed tortilla( whole wheat ones )

Still using tofu caesar, I know it sounds weird, but it goes well with fig and tortilla, and It is super healthy, more protein than pesto or hummer.