We are back to mundane issues:
The dinner menu with family and friends had to reconcile the appetites of the vegetarians (in the minority) and carnivores.
That's why for the appetizers were grilled crickets, vegetarian lard and hummus (see photo).
The main course was Silesian dumplings (The Chameleon specialty) in a Bolognese sauce with meat and without it!
For courage (crickets) we served a beautifully deep frozen white Ukrainian vodka in a golden bottle.
For the main course - French wine.
In case someone forgot:
Bolognese sauce:
"Bolognese - a warm meat sauce from the Italian city of Bologna, which dates back to the Middle Ages and is made of many kinds of meats, sausages, bacon, a set of vegetables, oil, tomatoes and red wine."
