Presenting this week's happy hour spread:



Deviled eggs, olive boat, crudites and martinis--all happy hour classics. The dip is a "tangy Thai" recipe, featuring a tofu base, the eggs are curried and the olives were roasted with Herbes de Provence, garlic and red pepper flakes. It was yummy and we have leftovers!

Click here to see what the Kitsch-en churned out last week.