I'm fixing velvet corn soup...so named because it's full of butter, real cream, a chopped onion, a beaten egg and lots of fresh corn kernels....you puree it and then strained the heck out of it. To serve, in each bowl you float 1/2 yellow cherry tomato (seeded) 1/2 red cherry tomato (seeded) one small sweet basil leaf, AND da dah! a sliver of pickled red chard stem! Yes indeed...they turned out fine.

And panini's to go with it. Dessert will be peaches & blueberries with balsamic cream vinegar mixed with 2 tbls sugar...topped with cream that's whipped with mascapone cheese.

And now we all know why I'm fat!

And remember....you asked.