I’m taking off work tomorrow, and I have vague plans to make truffles all day. I suspect I lack most of the useful knowledge, skills, and tools - but I have about 4 pounds of chocolate, and how bad can that be?

So I’m pondering possible flavor combinations. Let me know what you think.

1) Black Garlic. I got some as a free sample from Marx Foods to review on my blog. So far I’ve made three savory things, and I should make a sweet for comparison. Even the sweet recipe sample on their blog is a truffle - only they just roll the chocolate in a coating of garlic, and that sounds nasty.

So here’s the plan - make garlic butter, add extra salt and maybe some hard cheese. Swirl enough semi-melted chocolate into the butter to make it more like a buttery chocolate center than a center of butter. Make rounds, cool. Dip in dark chocolate

Topping to distinguish them from all others: I’m torn between a quarter of a pecan or some sweet paprika.

2) Earl Grey truffles

She recommends enrobing in a dark milk chocolate, so I’d need to buy more chocolate to make that happen. La la la!

If my skill is up to it, I think I want to decorate these with a drippy swirly, rather than a coating.

3) Masala truffles - I have black cardamom, instead of green. So I think I’ll crush a couple instead of steeping them whole.

Dust with curry powder (and toasted mustard seeds?)

4) vegan coconut truffles

I’d need to buy coconut… and then figure out what to do with the rest of the bag.

5) Almonds - smash some almonds, mix them with the filling

dark coating? milk coating?

dust in cinnamon/confectioners sugar

6) Spicy - center with chipotle, cloves, nutmeg, and cinnamon.

milk coating

decoration - If I stud it with a clove, do you think people will know not to eat it? Probably not. Ummm… I could tie it with a strip of cayenne pepper like raffia, but that’s still not tasty. Demerara sugar! And the extra sweet will help moderate the spicy.

7) ginger - I have ginger juice and powdered ginger. Does this also need candied ginger?

decoration - I think powdered ginger on the outside might be too strong, so how about these be the ones rolled in cocoa powder?

to buy:

• candy thermometer
• good milk chocolate
• heavy cream
• coconut?
• little paper cups

First thing I need to organize: bridge this Sunday

I’m taking Saturday off to clean, but it’s supposed to rain. So if I want to get laundry done, it’ll have to be on Friday morning.

Saturday tasks: completely change litterbox, clean bathroom, move chair out of the way and vacuum floor, swipe at dirty spots on kitchen floor, find a space for my exercise clothes that is not on top of the table I use as a buffet for bridge.

remind friends to not mention to my parents: that I have started karate classes, that there are sex offenders living near-ish to my favorite house so far

I’m vaguely flailing in the direction of food to serve for bridge. I am thinking:

• sweet potato potato salad, which no one will like, but I want to make anyway
• popcorn popped in bacon fat and dressed with cheddar cheese and salt (do you make dipping sauces for popcorn? if so, I’m thinking sour cream with honey and adobo sauce)
• maybe a cheese plate
• and my mother will bring deviled eggs

Second thing I need to organize: Chocolate Show in NYC - Oct 31

Ticket purchase is through Ticketmaster, so the $28 ticket becomes a $38.20 ticket. It’s $30 at the door, but last time there was an awful line that it was wonderful to be able to mostly skip.

My plan is to get in, eat all the chocolate, take notes, and then abandon anyone else with me to go spend the rest of the weekend with my grandmother. I love you all, but I am behind on my 1 weekend/month plan. I’d like to get to her place no later than 3:30pm.

So who wants to go up from Philadelphia with me? So far I have Merisunshine and Redwizz.

The new location - Metropolitan Pavilion - 125 West 18th Street - New York, NY 10011 - is equidistant between the drop off locations for the Chinatown Bus and the Bolt Bus, it will be slightly easier to navigate to the site from the Bolt Bus.

Possible Bolt Bus times include:

(And then from the Bolt Bus drop off, walk about 1 block to Penn Station, find the subway entrance for the 1 train, take the train 3 stops south to 18th street & 7th, walk toward 6th - viola!)

All the tickets are around $12 for one way and that day’s $1 fare isn’t until later in the afternoon. So when should we leave?

If anyone’s wondering what the show was like last year, here are my notes from then

Third thing I need to organize: Roman Cooking Workshop - Sunday, October 25th

Apparently, also know as Project Clear Out My Freezer.

I know we’ll be cooking a pork loin. I was very tempted by the cumin, salt, and honey plan of one of the previous workshops. But in the spirit of trying new things, I think I’ll go for the recipe where you brine it with bay leaves.

And then maybe a barley soup recipe that would use up the roast pork leftovers also in my freezer.

And everyone loves a mushroom recipe.

And I’ll look for a couple vegetable recipes.

And maybe brains or organ meats for fun, if I feel like sourcing the innards for it.

Philly peeps -

So I have this lovely vacation to Vermont planned (leaving next week!)…

I also have tickets to an exciting local food thing while I’ll be away. September 14th.

Anyone want to buy a ticket to the first Pro Chef-a-Me for $35?

9 courses (with beer, but maybe for an extra charge of $3/glass, or maybe not for the specific pairings. I was confused)

3 professional chefs will be trying to woo your affection to their dishes.

Any takers?

I’ve only got one ticket (but I don’t think it’s quite sold out). Sorry I took so long to post this, but I’d offered it to a couple people first, and I was waiting to hear back from them.

I think I heard about this event through Food in Jars, but I can’t find the twitter to prove it. But somehow, news came through the ether than Philadelphia has a new food thing going - where completely amateur chefs can take over a professional kitchen for one night only and serve amazing food to 70 people or so. Just say, “Open Chef-A-Me.”

How could I resist? So I bought a subscription (since no matter how bad it could be, it would definitely be completely different the next time).

Last Monday was the first one. I switched my work schedule to daytime hours and I hopped on a bus over right after work… and found the venue, Ava with plenty of time to spare.

A little wandering around South Street (and, more interestingly, Bainbridge) later, and I popped back in only 20 minutes early. And there were still only a handful of people. I ended up randomly joining a couple at a table and having one other woman join us later. As one of the guys of Chef-A-Me explained, that’s part of what’s cool about the way Chef-A-Me is framed - with tables large enough that probably at least two groups of people end up merging and talking to each other, but small enough that you can form actual conversations. This is one of the rare events that has made a conscious decision to chose smaller venues even though demand for their tickets has been increasing.

So let me tell you about my nifty dining companions first, and then I promise I’ll get to the food and the chefs. There was an architect, her techie/literary husband, and a freelance writer, who writes a bit for CitySearch. Turns out the other three had all done graduate work at Northwestern, and two of them in the journalism program. While they were discussing the various merits of alumni associations, I praised the Johns Hopkins one, which I have quite enjoyed even though I didn’t attend the school. And then it turns out that three of us had all participated in their youth nerd camp! It really was a joy to get to meet my dining companions.

And the chefs:

• Tim Crowe, of Eating Crowe, was loud and enthusiastic and eager to be the center of attention. Clearly, he was having a lot of fun.
• Sarah Feidt, who leads adventure tours, just struck me as someone really nifty. She was strong and competent, with a much quieter and subversive sense of drama.

Langoustine Buzara (from Tim): Here’s a picture of the serving, but a lot of the yellow tones are washed out. It looked much tastier, and I ate at least 4 of them! It had lovely tender flesh with a slightly muskier taste than lobster. I tried sucking on the biggest limbs, but that plan didn’t work. Each serving also came with a basket of garlic toast on a lovely sesame crusted bread, which soaked up the juices beautifully. I didn’t have a lot of luck sucking on the heads, but scooping them out onto the bread worked well. The light tomato and onion broth was, also, just as tasty and promised. And I did use up a few more bread pieces soaking up the sauce - and then spent a decent amount of time worrying whether I’d be able to fit the rest of the meal in my stomach. Here, have a recipe that is not at all dissimilar

Shrimp Guacamole (from Sarah): So the introduction to this dish was confusing, with Jesse (the spokesman Chef-a-Me guy) saying that it was flavored with shrimp juice and Sarah clarifying that it was flavored with the liquid in which the shrimp had been marinated and that her vegetarian friends thought this was still okay for vegetarians to eat. If it’s just the same ingredients as the marinade, sure - but if it’s the actual liquid in which raw shrimp have been sitting then not only does that not sound vegetarian to me, but also it sounds a bit dodgy food safety-wise. And the guacamole did have a distinct flavor of shrimp. That said, and having heard the spiel, I ate it anyway and loved it. I think shrimp-flavored guacamole is a wonderful, beachy sort of delight. And what a perfect touch with the roasted poblanos - it hit exactly on the line of tingly without being spicy. It was served on top of a tostada, and was plated close enough to serving that it stayed crispy all the way through eating. And it was topped with a single shrimp. If Tim’s part of the first course had not been so extravagant, the single shrimp would have been too few, but for that meal it was plenty. The tequila part of the marinade was not particularly noticeable.

Second Course

Braised short ribs with grilled corn, pepper, and onion relish (from Tim): Okay, so the corn relish? That was amazing, and I wish the recipe were up on his food blog for me to steal. It was spicy, lively and versatile. It was, perhaps, not the best pairing for the short ribs, however, because it made the ribs seem to have less flavor in comparison. Don’t get me wrong - the ribs were distinctly tender and delightful, but it was hard to single out the joy of their particular seasoning and sauce with the roasted corn salad jumping up for attention and love.

Spicy Quail (from Sarah): described as quail marinated and glazed in brown sugar, soy sauce, clover honey, jalapenos, and garlic and then roasted. It was not spicy hot, but it was spicy flavorful - and so beautifully caramelized, it was just a minute or so short of burned - apparently consistently, because all I heard was joy from people eating it. Half a quail was just the right portion, and luckily we had abandoned table manners back with the langoustines so I could just pick up the little legs and gnaw the meat off. It was served on top of a slice of crusty bread topped with what seemed like fig and balsamic vinegar jelly, but I could be wrong. It was tasty, though, so I’d love to know the real answer. And then it was served with chickpeas cooked down with lime, purple onion, cracked pepper, and lots of thyme. \o/!

Dessert

The two chefs had to collaborate for the dessert course, and Tim generously told the story about how he had insisted on making something showy and made it rather hard to come to a balance that would showcase both of their talents. But the end result was delicious!

Strawberry Shortcake-esque - Tim make the base out of tres leches cake, and Sarah added both the freshly whipped cream and the strawberries, having been marinated for 24 hours in basil and brown sugar (though not much brown sugar because they were not too sweet). The end result was gooey and melty and awesome.

Oh, and I have to thank my dining companion Tara, who brought wine from Norton vineyards, which she had learned about while traveling in Argentina. Their Chardonay was unlike any I’d had before - it had a deeper, round taste that was as if the grapes had been harvested just before they would have been too ripe. But this odd wine went well with every course, from the seafood to the ribs to the dessert - strong work!

The next one will be August 24th, and I suppose I might see you there.

ETA: Philly.com has a behind the scenes article on the event here with some of Tim Crowe’s recipes.

I try to participate in Dining Out for Life every year, but I often end up too busy or distracted.

Well, this year I managed to go out for both lunch and dinner!

Oddly, however, there must have been a shortage of volunteers this year as neither venue had someone stopping by the tables to talk about the event, nor were there envelopes with the check to encourage you to donate even more to HIV research.

Lunch - Pod
I had been there once before for dinner for a Dining Out for Life and had ended up with mediocre sushi off of their conveyor belt. But I tried it again because it really is quite convenient to where I work. (I have been told since that other people manage to really enjoy their sushi and that my experience was unusual.) This time, I ordered from the menu.

Despite being told that the mushroom fried rice was exceptional, I was distracted by the Thai Chicken Salad (Thai chili dressing, avocados, peanuts, oven-dried tomatoes and egg with shredded lettuce and napa cabbage). I ordered it with the dressing on the side, and it ended up delivered dressed - but the dressing was well balanced and the salad didn’t feel wet at all.

Oh, and I also could not resist the chicken potstickers. The dough tasted oddly like a perogie (perhaps it had been cooked down with onions?), but had a nice amount of browning and it was a delicious (though I’m not sure intentional) fusion. There wasn’t regular dipping sauce, only mustard aoli. I was surprised that I did not mind the substitution at all. Yum! If I hadn’t gone with a friend, I would have been tempted to order a second round of the dumplings they were so good.

Dinner - Lemongrass Thai
This was my first time going, and I went with two friends.

We ordered thai iced teas, and this might be the sweetest one I’ve ever had. I’m not saying it was bad, but I did ponder asking for a little more tea to even it out (did not ask, though).

The menu is laid out weirdly: first regional specialties, then chef specials, other entrees, vegetarian options, and then more specials hidden away at the back.

I ordered the Eggplant Stinger (marked with three chili peppers for spiciness - Steamed Thai eggplants lightly sautéed until golden brown, then braised with chicken, garlic, hot chili peppers and fresh basil). It wasn’t spicy at all, but the eggplant melted in my mouth and the overall dish was quite good. The flavors were a bit more muddled than the best Thai places I have been to, but it was very tasty.

One of my friends ordered the Salmon Supreme (fillet of salmon wrapped in grape leaves and grilled to perfection, served with mild Tamarind fruit sauce). The chicken was cooked quite thoroughly, which we both liked and it didn’t have a texture of being overcooked at all. The grape leaves were theoretically edible, but I picked them off of my bite, as they were rather thickly wrapped. It felt as though they should have been using tobacco leaves or something sturdier and smokier. And then the tamarind sauce was lovely - I am taking quite a shine to light/sweet-ish tamarind sauces these days.

And my other friend ordered the Masaman curry* with chicken (rich red curry peanut sauce with coconut milk, onions and potatoes - and three strips of red bell pepper). I think this was probably the best dish of the meal. The cocnut really sang, and it was worth eating until we were overfull.

After the fact, I went and read some other reviews online, and several of them complained about the service. I don’t know what to say about that… our servers were reasonably attentive and my water was refilled frequently, but it was oddly not quite friendly. And they ended up asking my party to leave so that they could seat another party even though we were looking out at a mostly empty room (not the only dining room) and we had only been there an hour and a half (i.e. we were leisurely, but not obscenely so). So I’m not sure on that point.

*note: for more reviews of Masaman curry in the Philadelphia area, it’s a dish that Mac & Cheese talks about.

So west philly people… If you wanted to host a dinner party, let me know. I actually have two additional 5-course-type vegetarian dinners sketched out.

And I would love to find a host for one in April to benefit the Mazzoni Center for their Night of a Thousand Friends.

If you know of anyone interested, please let me know.

So I cooked lots.

I was scarily organized.

I made a time line, and almost everything happened to or ahead of schedule - scary, I tell you.

And everything was labeled.

Also, I hear it was pretty tasty.

The carrot soup had a little bit more peanut butter than I wanted, but no one else knew that - and the rice turned out a bit overcooked, but that’s because it was a gas stove and it’s brutal trying to cook rice on a gas range (plus I forgot to time it and kept having to take it off the heat and put it back on again because the stove was working best for me with only one live burner).

The desserts I persuaded my co-worker and Sara Strickland to make were amazing!

Thank you to Laura for the loan of a hand blender with which to make whipped cream.

And I was even able to suavely pretend there was no such thing as a last minute vegetable stock crisis because Jude was online and able to supply all of my last minute stock needs with only an hour’s notice. Seriously, we were arranging pick up just as I was finishing loading my car to relocate my entire kitchen to lxbean’s. MY HERO!

Oh, and the lovely two people who staying until midnight to make sure all of the dishes were washed that night! I didn’t wash a single dish, and it was pure luxury.

I got the general impression that everyone thought the food was awesome.

And we raised a bunch of money to help kitties.

And there were fun conversations

Because some of the guests were kind enough to do the dishes, I was able to go over this morning for coffee tea and pick up everything that needed to be schlepped over to my house.

Even the aftermath was surprisingly painless. By the time I left for work, everything was put away and tidy. Well, in the kitchen, at least. Now I have to put my laundry into drawers and vacuum the carpet, but that doesn’t count for this gloating post.

So I am calling it 100% successful.

And I want to do another one.

The people attending Cooking for Catladies will get to meet this adorable cat (ETA: I lied. You’d only get to meet his sister, Lucy, also CH. Cav was adopted to a forever home - still cute, though):

Awww! The head bob with the hat at 1:14… *flail*

Note from original poster, lxbean:

It’s Cav and his new buddy, Ollie.

(Cav, for those of you who are new to the story, was born with cerebellar hypoplasia, which means he’s missing the part of his brain that smooths motor coordination. It doesn’t affect anything else, and as you can see, he’s wringing every last bit of fun out of life. And don’t worry: he doesn’t care if you laugh at him. In fact, there’s a good chance he’s laughing at you.)

ETA: More Caverly videos from when he was just a wee CHitten being fostered:
Cav’s sister twirl walks
CHittens playing with tinfoil
Cav and the leaf
Breakfast of the CHittens
Cav demonstrated progress

This is big, so I’m being super-organized to keep track…

Tuesday, March 10th1:00-9:00pm - work
9:30pm - transfer last batch of leftovers into compatible containers
9:45pm - make chipotle butter
dinner = salad w/ beef and beets
wash dishes?
go to parents’

Wednesday, March 11thCollect from parents’:

• leftovers
• soup bowls
• hot sauces
• fancy olive oils

1:00-9:00pm - work
9:30pm - roast garlic, 3 sweet potatoes, 5 tomatillos
9:30pm - start vegetable stock
9:35pm - wash dishes
10:00pm - make sweet hot garlic sauce (requires: 1 cup sugar, 1/2 cup water, 1/2 cup cider vinegar, 3 Tablespoons finely minced garlic, 1/2 teaspoon salt, 1 Tablespoon sambal olek)
make tomatillo salsa
experiment with savory mashed sweet potato recipes
dinner = sweet potato stuff
*set meusli to soak*

Thursday, March 12thguess what I forgot? —> breakfast = meusli
full day; no prep work
9:30pm - put coffee on to soak and yogurt to drain (not together)
At work - make label cards with ingredient lists of all the dishes. Make a few extra blank ones. Put nocounterspace URL on each.
dinner = pasta

Friday, March 13th8:00am - call out sick from work
8:00am - go to Studio34
8:30-9:30am - pilates
10:00-11:30am - vinyasa
1:00-2:30pm - go to Produce Junction (pick up
3:30-6:00pm - vegetable stock’s slow simmer
3:30-4:00pm - press coffee, pour off, clean press, put more coffee on to soak overnight
4:00-4:30pm - pickle carrots & cucumbers (requires: 3 cucumbers, 4 carrots, 1 purple onion, sugar, rice vinegar)
4:30-5:00pm - make tzatziki saice (requires: 1 drained quart yogurt, 1 cucumber, minced garlic)
6:00pm - strain vegetable stock
6:00-8:00pm - make pita chips (requires: pita, olive oil, ground coriander, paprika, ground cumin, powdered garlic, thyme or oregano, za’tar that has been ground smooth in a mortar, nutmeg, pepper, smoked paprika)
7:00pm - set kidney beans to soak (requires: 3/4 lb? kidney beans & water)

Saturday, March 14th10-11:30am - yoga
11:45-12:45 - pilates

1:00pm - put sweet potatoes in the oven to roast
1:00pm - accept delivery of vegan cookies and chocolate cake!!

press coffee, pour off, clean press

make curry black beans (requires canned black beans (5 cans?), onions, garlic, ginger, jalepeno flesh, red bell peppers?, vegetable stock, bay leaf, thyme, and curry powder and garam masala)

make chili kidney beans (requires: onion, garlic, pinch of salt, cumin, bay leaf, soaked kidney beans, canned tomatoes, dried onion flakes, chili powder, paprika, oregano, masa harina)

make - spice mix for carrot soup

poach pears

make salsas out of some of the fruit from Produce Junction

make thai-ish chickpeas (requires shredded fresh coconut, purple onion, garlic, ginger, jalepeno, cilantro stems, thai green curry paste, chickpeas (5 cans?), lime juice, lime zest, bay leaf, vegetable stock, water)

Save some minced purple onions

make salad dressing - southwestern ranch (ketchup, mayo, sour cream, packet of taco seasoning, maybe some drained chunks from salsa for seasoning

experiment with salad dressing - (I was thinking last night about cumin. Specifically whole cumin seeds all dry roasted in a pan. And how much I like that with honey. And mushed up roasted garlic. Only it needs more liquid, and I haven’t decided yet what will be the best sour note.)

Buy salad greens and tofu

Make savory mashed sweet potatoes

Slice tofu and marinate (requires: lemons, cumin, chipotle, oregano)

Sunday, March 15th10:00am-noon - Forrest yoga
12:30pm - load car and drive to ’s
1:00pm - set someone to peeling carrots
2:00pm - set someone to peel and halve (lengthwise) the sweet potatoes
2:00pm - make carrot soup (requires: peeled & chunked carrots, full fat coconut milk, asaphoetida, ginger, spice mix, low fat coconut milk, vegetable broth, lime, creamy peanut butter) (1st burner!)
2:30pm - Make beet/cabbage shred (requires: 2 beets, 1.5 purple cabbages, 1/2 purple onion, 3 jalepenos, sugar, minced garlic, minced ginger, rice vinegar, red wine vinegar, olive oil, juice of 3 limes, ground pepper, fresh cilantro)
3:00-3:30pm - slice sweet potatoes into spears, toss in a bag to olive oil (requires: peeled sweet potatoes, bag, olive oil, cumin seeds, powdered garlic, ground coriander, ground black pepper, ground chipotle, and ground thyme)
3:00pm - set someone to slice onions and bell peppers
3:30-4:00pm - toast almond slivers for soup (3rd burner - brief)
4:00pm - set someone else to brush tortillas with water and olive oil and make packets for warming in the oven
4:00-5:00pm - cut up fruit into a bowl, cover with plastic wrap, and leave at room temp out of the way (requires: fruit)
5:00-5:30pm - put bread fixings into bread machine(s)
5:15-6:00pm - wash and cut greens
5:30pm - heat oven to 400F
5:55pm - put first batch of sweet potato spears in the oven
6:00pm - put vegetable stock on stove to heat (2nd burner!)
6:15pm - transfer batches of the carrot soup to a blender, containers with finished soup, rinse soup pot, put soup back in pot and adjust the seasoning
6:30-6:50pm - Make Mexican rice for main course, set aside still covered (requires: 1 cup rice, 2 tsp turmeric, 2 cloves, jar of salsa) (3rd burner!)
6:25-6:35pm - take out first batch of sweet potato spears? and put in the second batch
6:45pm - put onions and bell peppers in a skillet over slow heat (requires: onions, peppers, penzey’s fajita seasoning) (4th burner!)
6:50pm - shred lettuce, dice tomato, mince onion, slice hot peppers, cover plate with plastic and pop in the fridge
—————————
7:00pm - guests arrive
7:00pm - put legumes and sweet potatoes in the oven to heat (requires: 4 casserole dishes. I have 2)

7:00-7:20pm - Appetizers - (standing up and mingling)

• pita chips
• fresh pita in wedges?
• tzatziki
• smashed chickpea salad
• Sweet Potato Spears
• Sweet hot Garlic Sauce

7:10pm - don’t forget the second batch of sweet potato spears. Turn oven down to 350F

7:25pm - halve avocados
7:30pm - pull butters out of the fridge
7:30pm - Soup (seated)

• Curry Coconut Ginger Carrot Soup (required: soup, toasted almonds, chipotle)
• Spicy broth (requires spicy broth, beautiful slices of avocado, marinated tofu)
• Fresh bread? No fresh bread? Oddly, I think it might be better with the salad course

7:30pm - take reject avocados and make guacamole (requires: ??)
7:35pm - Have someone else shred Cheddar Cheese
7:40pm - warm tortillas (requires: 3 baskets and cloth napkins)
7:45pm - cook greens (Kenyan collard greens requires: washed & cut collard greens, vegetable bouillon cube, 5 spice powder, 2 fresh tomatoes, diced; Asian kale requires: Alexine!) (carrot soup burner and rice/almonds burner)
7:50pm - Main Course

• Mexican rice
• tortillas
  • corn
  • wheat
  • whole wheat?
• Curry Black Beans
• Chili Kidney beans
• Thai-ish Chickpeas
• Kenyan Collard Greens
• Asian-ish Kale
• Mashed Sweet Potatoes
• Beet/Cabbage Shred
• Sauteed Onions & Peppers
• Shredded cheddar cheese
• Queso Fresco
• salad toppings
• Sour Cream
• Salsas
• Guacamole

8:10pm - rinse greens and set to dry
8:12pm - Make balsamic vinaigrette (requires: balsamic vinegar, mustard, red wine, (honey, if no one objects), ground pepper)
8:30pm - Salad

• large bowl of mesclun (bring colander to give it a quick rinse before serving)
• Replate leftovers from dinner into smaller bowls for salad fixings - esp. sliced tomato, onion)
• salad dressings
  • southwestern ranch
  • garlic/cumin thingy?
  • balsamic vinaigrette
  • fancy balsamic vinegar & fancy olive oil
• Fresh, hot bread (hopefully) - w/ butter, honey butter, and chipotle butter

8:50pm - whip cream (requires: 1 qt heavy cream, 1/2 cup sugar)
8:55pm - microwave poached pears (just to take the chill off)
8:55pm - put a kettle on to boil
9:00pm - Dessert

• Put out cookies
• offer platings of cake and/or muffins?
• big bowl of fruit
• big bowl of whipped cream

9:05pm - offer coffee or tea (requires: coffee concentrate, teabags, sugar, honey, fake sugar?, demerara sugar?, heavy cream, lighter dairy?, soy milk?)

—————————

Still unscheduled
- pick up dessert items from lj person

—————————-

Things for the sous chef to cut up on Sunday (in order)

• peel all the carrots
• peel and halve (lengthwise) sweet potatoes
• slice onions and bell peppers
• wash and stem greens