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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8555357" data-attributes="member: 19675">[MEDIA=imgur]yRc3PW3[/MEDIA]Dad just hit 76 yesterday.  Among other things, Mom & I put together a nice antipasto  on a 14”x20” turkey platter for his party.  I chose the ingredients, she did the layered plating.INGREDIENTS:Provolone Mortadella Genoa SalamiThinly sliced red onion Castelvetrano olivesKalamata olivesHeart of palmMarinated mushroom slicesMarinated artichoke heartsSan Marzano tomatoes Sopressata Diced mozzarella Sweet CapicolaDRESSING:Red wine vinegar Lemon juice EVOODijon mustard Rosemary Oregano ThymeBasilParsley Black pepperIt came out damn good.  But there were hiccups.  The brand of artichoke I prefer was out of stock, so I was kind of guessing when I chose a substitute.  They were tasty, but they did have a little bit more of the tough, inedible outer leaves still attached.Similarly, the sopressata I chose had an inedible casing, but I couldn’t SEE it.  So people were pulling little strips out as they ate . <img class="smilie smilie--emoji" alt="😳" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f633.png" title="Flushed face    :flushed:" data-shortname=":flushed:" loading="lazy" width="64" height="64" />Still, it was tasty.  And- leave it to my creole family- several took the antipasto and slapped it between pieces of the buttered toast we had provided and made faux mufalettas.</blockquote>