Halifax Supper Club, Jan. 2016

We had 23 people at Supper Club on Saturday, I think that’s the most ever.  Everybody did a great job preparing this warming winter meal:

For starters, we had Pico de Gallo with tortilla chips


Main course was Campfire Chili, with a side of Oven-baked Sweet Potato Fries.


And for dessert, a fruit salsa with cinnamon crisps.


Dinner music was Salsa, of course!

Cooking together

Eating together



Pausing with a cup of tea, before tackling clean-up.



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