May 22
The party is Saturday night and I've been straightening (I almost said "cleaning," but that's going too far) the house for a week already. I've also made five loaves of bread and two cakes that are in the freezer, bought champagne, wine, and assorted chips.
The main course will be my crabmeat salad, for which I'm ready to make the mayonnaise. Before that, we'll have Italian garlic toasts, for which I've baked the bread. Spreads for the bruschetta will be tomato-basil, Tuscan bean puree (simmering on the stove now) and tapenade which I made over the weekend with some super olives I had trouble parting with. I'll thaw the bread Friday and spend the day Saturday making the toasts.
Friends have offered to bring shrimp salad and a tasty green salad, and maybe the delicious Hawaiian raw tuna dish that stole the show at my luau three years ago -- are you reading this, Rex? I'll have guacamole and another dip along with nuts and cheese along with drinks to launch to party. I'm thinking of setting up a drink table outside as this is kind of a welcome-to-my-new-landscaping event. It may just be too hot, but if the day is as nice as it's been the last week, we'll be outside a lot.
The big question is, "Would homemade ice cream be just too much?" I don't mean too much for the guests, I mean too much for the hostess. It will mean making the mixture ahead and hauling out the machine twice (two batches) during the party. But the peaches are delicious already and ice cream would be a nice touch with the Italian Almond Cake.
I haven't decided yet. Right now I've got to get to my mayonnaise.
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