Guests arrive in Twenty-Six Hours

rose2I usually use this blog to talk about the aftermath of a successful meal or dinner party. However, right now I am caught up in the whirlwind of preparation for the Foodies Group dinner this coming Saturday so taking a breath and talking about what’s happening seemed like a perfect break from the action. Tomorrow will definitely be crazier as we get close to opening the door to our guests so you won’t be hearing from me for days.

The past week has been taken up with the heavier cleaning, like the floors. But that is good, because if I didn’t invite guests over every other month or so, I’d just put off the major clean up and clutter purge till spring. And it’s not like the dust is an inch thick but the papers, books, magazines, mail, etc. really starts to take over tables, counters, chairs, the floor.

Another big project this week was the shopping. I think we went over our recipes 5 times, bought the meat last Friday, did a big shop yesterday and still found out this morning that we were out of honey. So while I finished dessert prep, Curt made a final run to the grocery. When he got home he mentioned it was a good thing we picked up our flowers yesterday because today every mother’s son is buying flowers for Saturday…oh didn’t I mention, we chose Valentine’s Day for our dinner. But it will be fun and I have a color theme to work with, those red roses in the opening banner will give you a hint.

stockThis morning Curt was already working on his fish stock for the chowder, and even I, the non fish lover, thought it gave the house a nice bistro-like fragrance.

shrimpOnce I finished my breakfast it was my turn in the kitchen. I don’t do much food prep when we have these dinners; I’m the ambience and logistics manager, but with Curt doing five dishes I said I would take on dessert. At first, there was a lot of lobbying for tiramasu. After all it is Valentine’s Day and that is a luscious sweet. But I discovered the new cookbook we are using, Plenty More by Yotam Ottolenghi did not just have wonderful vegetable dishes but also desserts.dessertI found one that could be made ahead and assembled just before serving. Perfect. Consequently, my food contribution is already complete.

cherreisNow all I have left today is the vacuuming, tomorrow is the table setting, the bathroom, dishes from food prep, a shower, the wine, the appetizers……wheh! I need a nap just thinking about it. How did we ever do these dinners when we were working fulltime? And where did those dirty dishes come from?

cleanBtw, if it seems like I am being coy about what we are serving, I am. It really isn’t a big secret but it is fun to surprise our friends and I believe they might read this before arriving tomorrow.

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