Set a pretty table and plan ahead. Much simpler than it sounds.
- Seared scallops
- Colorful crab salad
- Potato stand alones
- Broccoli
- Pork tenderloin
- Lime Dacquoise
The dinner is exquisite and stunning to look at when brought to the table.
St. Patrick’s Day
Happy St. Patrick’s Day to all the true Irish and also those who wish they were. When growing up, both my Mom and Aunt, who happened to be married to Irishmen, made everything green. I kid you not…the potatoes were green, veggies were green, dessert would have been green and whatever we drank (usually milk) got that same old green food colouring. UGH!
I never did that to my daughter, probably because I couldn’t do it when growing up.
I can remember when I had turned 21, my Mom and Dad took me down to the local Irish Pub to sample the ‘green beer’. Well, it was the drink of the day, but I couldn’t get it down. I like beer au natural and all my other food as well. (Besides, I don’t drink beer).
Have a great day no matter how you celebrate it and keep cool. Drive safe. See you tomorrow.
Simple Fall Fare
This was a fun menu to plan. I called it a simple dinner and everyone laughed me out of the kitchen, proclaiming I didn’t know simple. What isn’t simple? The “champagne” was a U-Brew, fettucine was bought at the market and the cheesecake was to die for.
For appetizers:
- Herbed cheese in golden bread cases
- Lemon Ginger Prawns
- Sparkling Wine (Champagne)
Menu:
- Homemade Fresh Mushroom Soup
- ‘Salad with Pecans and mustard vinaigrette
- Fettucine with Sambucca and Cranberry sauce
- Pumpkin Cheese Cake
- Wine/Coffee
This was all homemade . Remember, it is HOW you present the meal, not necessarily WHAT it is.
Try it and you will see.
When The Boss Comes to Dinner
Several (?) years ago, I invited my boss and her husband to dinner. I called ahead and asked if there are any dislikes or allergies and hearing none, this was the menu for them.
- Mushroom Palmiers (a hit of the season for us)
- Salmon with Crab Sauce
- Asparagus with toasted sesame seeds
- Garlic mashed Potatoes
- Papaya/Shrimp Salad
- Chocolate Caramel Cheesecake
After this dinner, she kept telling everyone at work she had eaten at the Four Seasons. NOW, comments like this keep the two of us going.
Remember, it is not WHAT you serve our guests, it’s HOW you present the entire evening.
Treat your company like royalty and take pride in what you are preparing. By the way, my ‘boss’ is now my friend and SHE is my hero. She just finished the Ironman Race 2011. Sounds like another dinner coming up. She wanted Martinis at the end of the race but we had company at home and couldn’t make it. Her trainer said WATER! He doesn’t know us very well. Right Laura?