I selected the menu, printed up the recipes, and arranged a discussion of how you do it before we actually start chopping things. The house is clean and last of the garden roses and hydrangeas in the dining room. Groceries are bought and are hanging out on the platter that does the cooking or serving. We have three hours to make the food and one hour to serve with wine and some extra guests. I don't know if the timing will be right but I was perfect in my estimate of the cost of ingredients. Spanish cheese is expensive not to mention the cost of Spanish EV olive oil and 2 bottles of imported Spanish wine.
I'll try to take pictures for posting. Send positive vibes to help me through it please. There are five ladies attending the sold out class. More tomorrow......
Hooray, I think the class was successful. Everyone came and we finished getting all the food served by 5 pm. Sim opened and poured the wine just as the 2 invited guests rang the doorbell. Below are some pictures. We started at 2pm with a discussion of menu options, ingredients, timing and setting. I offered them a small tapas of stuffed dates (chopped pecans and goat cheese or chorizo) wrapped in Serrano ham briefly baked. The most popular dishes were the roasted onions and shrimp. Thanks to Sue K. for the loan of aprons and chef hats and thanks to Sim for helping me grocery shop and cleaning up. It was a fun way to spend Aunt Liddy's birthday who would have been 87 years old on Oct 9.
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| Ann, Barbara, Cathy, Joyce, Judy, Renee |
