Silvar (if I may call him that) wrote:

> We had been planning to have a couple of couples over since before
> Christmas, but events and emergencies had gotten in the way of getting
> together until last night. I made:
>
<snip fantastic menu>
> Fresh fruit trifle (cream cheese - whipped cream "pudding," fresh
> strawberries, raspberries, blueberries, nectarines, pound cake, and
> some dark rum and apricot jam spread on the pound cake slices. This
> recipe right out of the Bon Appetit cookbook except for the added
> strawberries. Damn this stuff is good!)
>
> Everything was homemade but the pumpernickel. The vodka was
> interesting - all by itself the pepper taste lingered for ten
> minutes. Small sips offset the salmon nicely. I dragged out all the
> good china and served everything restaurant style, plating the dishes
> in my staging area (kitchen table) so I could get the effects I
> desired (e.g. the aioli spread in a zig-zag from a squeeze bottle over
> the port sauce and placing garnishes) and then brought them into the
> dining room course by course. I did as much of the prep as I could
> ahead of time so I could actually spend some time socializing with my
> guests instead of cooking. The logistics worked out pretty well and
> everyone said they loved the meal, so I'm in a happy place today :-)

It all sounds excellent, and very well-planned and well-executed on your
part. Lin brought home a bottle of white balsamic vinegar just a few days
ago, and I'd been casting about for ideas on how to use it. Enjoy your happy
place while it lasts!

Bob