Father's Day 2006
We always have a big *dinner* after church on Sunday. And I dont *cook* on Sunday evenings. One can eat, it's just along the lines of popcorn or a bowl of cereal.
For me part of the challenge in cooking and serving any meal is preparation ahead of time, so that I dont have to jump up and down from the table. Furthermore, for Sundays, I really prefer to finish all the prep on Saturday with only the minor things, like steaming veggies right before serving, left until mealtime.
Menus sorta come to me. I am influenced by the seasons and the weather and the tastes of my guests. I write them down and save them. Now I know where I will put them. In my guest book! Never mind the fact that the guests dont actually get to sign their names and make comments. I'll do it!
Now, without any further delay, today we are dining on...
Chilled Georgia Shrimp served with Louis Sauce
Steamed Asparagus
Tortellini Capri
Squash Casserole
Onion Foccaccia
Iced Tea
Pinot Grigio (Barone FINI Valdadige)
Pecan Pie a la mode
Coffee
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