The final menu for Gabs’ baby shower on Saturday, even though she’s being irritable and hormone-y (is that a word?), is ready. There will be in the neighborhood of thirty people here for fun and games and food. Slightly more than originally expected, but who cares? I like to cook for crowds. Since it’s a lunchtime shower, it isn’t quite as involved as a regular evening meal would be, but there’s still quite a bit of work to get done.
Appetizers: Mushroom turnovers; spinach and feta and spinach and havarti turnovers; spinach and artichoke dip (homemade bread bowl); assorted crudites; cheese platter; deviled eggs
Mains: roasted turkey, pulled pork, and roast beef for sandwiches (on homemade rolls, of course – the dinner rolls I made can easily be adapted for this); shrimp salad; crab cakes
Sides: Potato salad; homemade potato chips with bleu cheese; broccoli gratin; sweet potato souffle; cucumber and onion salad
Desserts: cake; homemade ice cream (vanilla, strawberry); Hawaiian dessert cake; assorted cookies
I’ll start the cooking tomorrow and we’ll end up on Saturday morning with the things that we can’t really make in advance. Everyone will come, eat, have a good time, and then be gone before the evening – except for the clan coming from Atlanta, who will enjoy our hospitality and then leave on Sunday to go back after we have breakfast of some kind. That breakfast will not include homemade bacon, alas. I did not expect that we’d go through five pounds of bacon by eating it here or giving it away over the course of just a couple of weeks. Since we did, we have none here – but I did get two fresh pork bellies Wednesday, so those will go into the cure and be ready by next week for smoking and storage. I’m hoping to get the sausage done tomorrow as well. It didn’t quite make the list of things done today because we wound up looking for a farm truck to haul everything from cow poop to lumber to hay.