Slip is joining me in the 27 club on Wednesday, and tonight we had an early birthday dinner for him at his parent’s house. His mom, a wonderful Italian cook, prepared the most delicious yet simple dinner for us (my goal in life is to cook that way).

We feasted on a fresh arugula salad with grapes and walnuts, rosemary focaccia bread with an olive oil dip with top shelf olive oil from our trip to DiBruno Bros., crab stuffed ravioli with homemade tomato sauce, and stuffed mushrooms, filled with sausage, pine nuts, and raisins (SO good).

For dessert…

The most beautiful angel food cake. I love angel food cake because it is so light and fluffy. And it was topped with some chocolate glaze (thank you, Duncan Hines) and fresh strawberries. Yum!

What a perfectly delightful dinner, prelude to Slip’s birthday, and start to the week to come.