For the last couple of days I've been busy getting ready for a dinner party tonight for 15 people.
That in itself shouldn't be a big deal. After all when I was in Houston I used to have upwards of 100 people at the house in Nassau Bay - although that was NOT a dinner but more appetizers and drinks.
The crux of the matter here is the size of my kitchen and the lack of an oven. I must prepare things in stages. My toaster oven can only take one pyrex dish at a time. A bit aggravating some time, especially when I'm making multiples of something. I've learned to cook over a period of a couple of days. Oh, and I've learned how to cook in the microwave too. VERY interesting.
Thanks to my friend Ann Criswell, former Editor of the Houston Chronicle's food section, who gathered cookbooks on microwave cooking for me when I moved to Mexico. Couldn't have done it without those books.
So yesterday was potato salad and lemon bars along with a vegetable platter. Today is the baked ham (in the microwave), a fruit platter, dips, appetizers, etc. I never want anyone to go home hungry!
With the weather so unpredictable, one cannot expect to have alfresco dining. For the last two nights the wind has come up at about 5:30 and blown like Tornado Terrible was heading our way. So, we'll just mix and mingle, in the house. Some may end up on the roof terrace, weather permitting.
I have food stations set up all over the house. Food in one place, dessert in another and the all important bar in another. That way, hopefully people won't be tripping all over each other.
I now realize how easy it is to entertain when you have enough room and the tools to prepare food. But, heck, then it wouldn't be an "adventure", would it?
The purpose of this event, if one is needed, is for my friends Sue and Vandy to see all their friends (well some of them) before they leave to go back to Galveston on Wednesday.
9 comments:
So, I'm preparing comida for 6 people. Started cooking on Saturday, finished it up yesterday, so all that was left for today would be reheating and setting the table. The silver is polished. Tablecloth on. We are about to set the table, when the floor tiles beneath start buckling. Crisis time. I didn't want to ask my guests to eat in the kitchen. So I picked up the phone, called one of the invited, and asked if I could have the luncheon at her house. I packed up boxes of food, serving dishes, everything right down to the silverware and napkins and Mormon wine, and took it over there, along with a flower arrangement. I thought about bringing some help, but I didn't know how well that would sit. I brought a houseguest instead. Easiest comida I've ever hosted! And I left enough leftovers for 4 days with the host whose home I invaded. I highly recommend this tactic in the future, although I suspect it's a card that can't be played twice.
Gotta hear/learn how to bake lemon bars in the microwave. Only you.
Gotta hear/learn how to bake lemon bars in the microwave. Only you.
WOW, I'll have to remember that idea. Cool move on your part!
This is a post of amazing timing. I have an oven, and even though mine was gas in Austin, I can't seem to make a single dish work in it. I brought down an electric counter top oven/toaster that works great. I have a microwave but have never used it for food prep. I need your cookbooks! One of my friends back in the States said it was my eggs - that the chickens weren't happy! So, what is the deal here? The flour is broken? The eggs are broken? The propane is broken? I miss cooking!
CC - The lemon bars were made in the toaster oven, one pyrex dish at a time. Whenever I'm cooking for a group I usually double recipes. Hence two pyrex dishes of lemon bars - the lemons are from my lemon tree!
Benne' - it might be that you need an oven thermometer. Those that have ovens tell me the temps fluctuate.
In addition, your altitude is different then Austin - I don't know the altitude of either place.
I would think you could go on the internet for microwave instructions and recipes now rather then having cookbooks..........I do. I find the eggs here much, much fresher then the USA. Flour I use that which says for baking.
Buen suerte
Good luck!
My gosh Barbara, that's an ambitious undertaking. It sounds like you have a lovely dinner and a wonderful evening planned for your guest though. Have fun!
Shannon - It was a fun evening. I think I'm out of practice. It might be quite a while before I do that again. I think 8 is more comfortable and easier...........
Over that, meet at a restaurant or have a potluck! ha....
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