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Victoria Bolles

In article
>,
wrote:

> On Mar 1, 12:23 pm, wrote:
>
> > I'm impressed!!! The menu sounds fantastic. Could you write out a
> > step by step game plan?
>
> Well, a general plan.
>
> I created a menu, shopped for whatever ingredients I didn't already
> have on hand, and made things ahead of time that required it (e.g.
> curing the salmon takes 2 days). Then I thought through the prep
> steps for everything and *wrote down* all of the things I could do
> that didn't need to be done right at dinner time and attacked them
> during the day in more or less random order, e.g. built the trifle,
> started the bread, peeled the potatoes and left them in a pan of cold
> water early on, cut up salad veggies and made the sauces. Late in the
> day, I did as much of the assembly as possible before the guests
> arrived, stashing the appetizer, salad, etc. in my "walkin-in"
> refrigerator (also known as my unheated attached barn :-) ). Then,
> right before dinner, baked the bread, cooked the potatoes and
> asparagus, and kept them warm. Net result was that all I really had
> to do right *at* dinnertime was cook the chicken, make the pan sauce
> and plate it.
>
> > I am glad to read that someone else likes to serve it resto style. No
> > wasting time to put food in a serving bowl, then play pass-me-the-grub
> > game while it cools off. I bet your guests were pleased as punch to
> > have this meal.
>
> Well, they *said* they were :-)

[snip]

> --
> Silvar Beitel
> (very occasional poster)

That sounds like a truly lovely meal and your guests are fortunate to
have a friend who would cook for them with such thought and care. You're
an inspiration!

Best,
Victoria