|The centerpiece, all harvested from the flower beds.|
|An individual place setting, using great grandmother's dishes (an aside, none of GGrandmother's dishes were harmed in the making of this event - whew!)|
The meal consisted of five courses. Below is the start of the h'ordeuvres -- escargot in mushroom caps. Seasoned with fresh garlic, parsley, thyme and butter, they were broiled for a few moments to toasty golden orbs of perfection.
The chicken is marinating, encrusted with dried garlic flakes, sundried tomato and fresh rosemary. The missus was on barbecue duty for this portion of the supper. I willingly acede barbecuing duties to my better half - I know this is reverse to most marriages, but it works for us.
Prior to sit down, the ladies had a photoshoot outside. Unfortunately all the group shots are somewhat blurry. So here are the guests of honour. Eldest is the tassle-dress clad wonder. Black dress is a friend since kindergarten, and is the only rookie first year heading off. The other three are second year veterans. Two print dresses are friends since grade nine.
|Goofus doofus herself!|
|Yours truly serving up h'ordeuvres|
Phylo pastry buns with harvarti cheese and basil. These were tasty and they'd have devoured twice as many if I'd had them.
|Goofus taste testing nasturtium blossoms.|
|Serving up the entree.|
Desert was more phylo pastry, topped with vanilla pudding, garnished with fresh berries and drizzled with maple syrup. Didn't hear any complaints about this one - and so easy!
So the ladies had a lot of fun, as did the parents. Now if I could just somehow make a business out of small time catering.
And that is about all I have to say for today.
Musings and meanderings from the Musical Gardener.