susan block luncheon
Sunday was pay-back day for a vegetarian cooking experience for a party of eight with Susan Allan Block.
The luncheon was in the "Tantara Farm" home of Susan and Allan Block, chairman of Block Communications Inc., parent company of The Blade, and was prepared by Mrs. Block, who said it took 15 hours of preparation time. She did all of her shopping at The Andersons because it is locally owned.
The ladies toured the Blocks' new home in Sylvania Township and enjoyed appetizers and champagne while helping make a da
rk chocolate cake, which was devoured later for dessert. Mrs. Block demonstrated the ease of using a pressure cooker as she made a chickpea, garlic, and spinach soup. Other items included pomegranate and walnut-stuffed tomatoes and dishes from the Silk Road Cooking: A Vegetarian Journey cookbook — spinach leek pie and cauliflower Kuku, a frittata type dish originating from Persia, served room temperature with strained yogurt, and olive almond spread on toasted flat bread.