My friend Barbara and I celebrated our fifty-eleventh birthdays last week. We were ushered into the new year with a fabulous salad luncheon. You can’t imagine how creative our hosts were. They took the word “salad” to a new level. We even received twinkling crowns worthy of runners up to Miss America.

Our best buddy, Norma, makes a wonderful antipasta “dip” – don’t know what else to call it. It is scrumptious and could qualify as a bonafide health food. It has only 12 calories per tablespoon and keeps for two weeks in the fridge. She says it gets better with age. Now isn’t that perfect for those of us aging a little bit?

You must try this at home: Chop the following finely and set aside:

14-ounces marinated artichoke hearts

2 7-ounce cans slices mushrooms

1 jar roasted red peppers 1 cup pimento stuffed olives

1/2 green pepper 1/2 cup celery

Now, Saute over medium heat:

1/2 cup onion minced

1 clove minced garlic (we use the bottled variety)

1/2 cup olive oil

After the veges become soft, add the following: 2/3 cup white vinegar, 2-1/2 tsp Italian seasoning,1 tsp. seasoned salt, 1 tsp sugar and 1/2 tsp fresh ground pepper

Remove from heat and pour over the vegetables. Chill eight hours before serving with crackers or toast points. Expect lots of kudos.

Our other best buddy, Linda, made the BEST pimiento cheese I’ve ever had. The secret ingredient was a tablespoon of horseradish. Now you know all of our secrets.

Well, not all.