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Dear Friends,
Most of us are ready to say “bye” to winter and welcome in spring. Make your March marvelous with Entertaining at Home!
Host a party this month, and purchase a special Mystery Box product assortment – worth up to $175 - for only $9.96!
When you start your own Entertaining at Home business this month, you can earn five bonus products (valued at over $240).With a trip to the Bahamas, monthly fuel bonus and a national Convention this summer – there are so many exciting reasons to join our company this month. Feel free to ask me any questions you may have about hosting a party or starting your own business.
Happy Entertaining!
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Party Ideas:
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Kick the Winter Blues Get-Together
- Use a bold colored tablecloth to add a pop of color to your room – and buffet.
- Play salsa music in the background – or turn it up to get your guests dancing!
- Create a build-your-own nacho fixings buffet by filling our Gramercy Berry Appetizer Dish with salsas, guacamole, chips and crudités.
- Serve our A la Carte Margaritas in our Tuscan Pitcher – simply add fruit juice or alcohol.
- If it’s still chilly outside – warm up to a cup of Mexican Hot Chocolate and kiss the winter blues goodbye!
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Interested in doing what I do?
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| Spring Asparagus Risotto |
| From MyRecipes.com |
4 cups (1-inch) slices asparagus (about 1-1/2 pounds), divided
3 cups fat-free, less-sodium chicken broth, divided
1-1/2 cups water
1 tablespoon butter
2 cups chopped onion (about 1 large)
2 cups uncooked Arborio rice or other medium-grain rice
1/2 cup dry white wine
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese, divided
1/4 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
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Place 1 cup asparagus and 1 cup broth in a blender; puree until smooth. Combine puree, remaining 2 cups broth, and 1-1/2 cups water in a medium saucepan; bring to a simmer (do not boil). Keep warm over low heat. |
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Melt butter in a large heavy saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Stir in rice; cook 1 minute, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add 1/2 cup broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining puree mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in remaining 3 cups asparagus; cook 2 minutes. |
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Stir in 3/4 cup cheese, cream, salt, and pepper. Transfer risotto to a bowl. Serve with remaining 1/4 cup cheese.
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