After dinner clean-up and guests - Etiquette
Oakley
11 years ago
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liriodendron
11 years agopalimpsest
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Dinner Guests
Comments (8)Ah, the menu part was easy for me.... Let's start out with some veggies fresh from the garden... sweet red and yellow peppers, cukes, radishes, carrots, celery, cherry tomatoes and maybe some big black olives (from the gardens in CA)...served with a nice dip. And some big ol' shrimp with a bit of cocktail sauce on the side. Next up a nice crisp spinach salad, the kind with mandarin oranges and a slightly sweet tangy dressing. Bring on the grilled lamb chops (home raised), lightly seasoned with basil and dill, steamed new potatoes with chives (sour cream on the side), asparagus (also from the garden) with slived almonds sauteed in butter, and crescent rolls (love the little dough boy!). A glass or two (or three) of 2 Buck Chuck Chardonnay.... And for dessert....Better than Sex cake... OK, the guest list: I agree with Chicka, Yul Brenner is a must! Catharine Hepburn - what a woman! a few authors? Stephen King John Sanford Larry McMurtry Rosamunde Pilcher what great conversations we'd have! Robin Williams - for our amusement! Barack Obama - I need to let him know how I want him to run the country. My sister Sue - While she may not agree with the guest list, she would LOVE it, and would have everybody planting more trees by the end of the evening. (Or moving to Morris, MN). My Dad - THE BEST dinner guest. He will talk to anyone, involve anyone in a conversation, ask anything, and has the humor and wit to get away with it. (sometimes we all have to pretend we don't know him if he takes it too far!) That's 10. And any Pond people down in the cellar are Welcome to come on up and join the party! S...See Morehelp! Dinner guest JUST told me no dairy, gluten, meat, or fish!
Comments (20)There is a vegetarian biryani in from Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World. If you use oil rather than ghee, it is dairy free. The vegetarians/vegans like it as a main and it can serve as a side for the rest. It has a layer of rice, then a layer of vegetables including garbanzo beans and topped by another layer of rice mixed with nuts. Vegetable Biryani RICE LAYER: 3 tablespoons ghee ( Indian Clarified Butter ) or vegetable oil 2 cups white or brown basmati or other long-grain rice 4 cups water (5 cups for brown rice) 2 teaspoons ground turmeric About 1 1 ⁄ 2 teaspoons table salt or 1 tablespoon kosher salt VEGETABLE LAYER: 1 ⁄ 4 cup ghee or vegetable oil 1 large onion, chopped 1 1 ⁄ 2 teaspoons black or yellow mustard seeds 1 teaspoon poppy seeds 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 ⁄ 2 teaspoon ground cinnamon 1 ⁄ 4 to 1 ⁄ 2 teaspoon cayenne 3 small or 2 medium-small eggplants, peeled and diced, or 3 cups cauliflower florets 1 large zucchini, diced 1 large red or green bell pepper, seeded, deribbed (white removed), and diced 1 cup lima beans or green peas 2 cups tomatoes purée, or 1 cup water mixed with 3 seeded and diced plum tomatoes 1 teaspoon sugar About 1 teaspoon table salt or 2 teaspoons kosher salt 3 ⁄ 4 cup cooked or canned chickpeas (optional) NUT MIXTURE: 1 ⁄ 4 cup ghee or vegetable oil 2 ⁄ 3 cup raw slivered almonds 2 ⁄ 3 cup raw cashews 2 ⁄ 3 cup golden raisins 1 ⁄ 4 cup chopped fresh cilantro for garnish 1. Preheat the oven to 350 ° F. Grease a 9-by-13-inch baking dish. 2. To make the rice layer: In a large, heavy saucepan, melt the ghee over medium heat. Add the rice and sauté until opaque, about 3 minutes. Add the water, turmeric, and salt. Bring to a boil, cover, reduce the heat to low, and simmer until the liquid is absorbed, about 18 minutes for white rice; about 40 minutes for brown rice. 3. To make the vegetable layer: In a large, heavy saucepan, melt the ghee over medium-high heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the mustard and poppy seeds and sauté until they begin to pop, about 30 seconds. Reduce the heat to low and stir in the coriander , cumin, turmeric, cinnamon, and cayenne. 4. Increase the heat to medium-high, add the eggplants, zucchini, and bell pepper, and sauté for 2 minutes. Stir in the lima beans , tomato purée, sugar, and salt. Bring to a boil, cover, reduce the heat to low, and simmer until the vegetables are crisp-tender, about 10 minutes. If using, add the chickpeas. 5. To make the nut mixture: In a small, heavy saucepan, melt the ghee over medium heat. Add the nuts and sauté until golden, about 3 minutes. Stir in the raisins. Remove from the heat. 6. Spread half of the rice in the prepared dish and top with the vegetable mixture. Combine the remaining rice with the nut mixture and spread over the vegetables. 7. Cover with a lid or aluminum foil and bake for 30 minutes. Sprinkle with the cilantro. Serve warm. VARIATION Omit the mustard seeds and poppy seeds and add 2 teaspoons freshly grated ginger with the other spices. Marks, Gil (2008-03-11). Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Kindle Locations 14024-14031). Houghton Mifflin Harcourt. Kindle Edition. For vegetarian chili, I don't use a recipe. If not using canned beans, I soak dried beans overnight (or do a quick soak by bringing the water to a boil with the beans, turning off heat and letting them sit for a few hours). I usually use a mix of pintos and kidney beans or black and pinto beans. I saute onions. Add some other diced vegetables - bell peppers, summer squash and carrots are good. Add to the beans and pour in a can of diced tomatoes with the juice (or you can use tomato sauce or tomato paste and water). Add chili powder to taste (for 3 16 oz cans of beans, I start with about a tablespoon). Making it for our family where the grandkids don't like it too spicy hot, I usually add some ground cumin and oregano to flavor it without getting more chili heat than they will accept. Also add a bit of salt. Sometimes I'll add soy crumbles (i.e. some soy ground beef substitute). but most of the time I don't...See MoreGoing to dinner as a guest tonight
Comments (21)I am a hostess that does not want guests to bring anything other than a bottle of wine (as long as they do not need me to open it right then as I have my drinks planned). I really do not like flowers as I have my table and such set and then need to cut and vase the flowers and too often they are from Trader Joes and are half dead. I hate any guest to do the dishes. I am a really really nice person and am grateful if anyone serves me anything at all at their home as they wish--paper plates/unseasoned food/whatever. Does not bother me at all and most often I take many dishes because they want me to and I do not mind at all. But! when I am the hostess I just want to run the show and really do not want to put other's food into the mix....See MoreWhen should dinner be served after guests arrive?
Comments (3)OMG, kiwichase, our in-laws must be related. The SIL always says to come "around noon". I have always asked what I could bring and she has always insisted "nothing". There have been times she hasn't served food until after 7pm!!! and she NEVER offers a drink, and never serves appetizers or munchies. These are usually get-togethers for 10-12 people, most of them driving one hour or more to get there (including us). Once I realized this was her usual 'MO', I tried to bring plenty to drink and munch on -- and she would get MAD at me because everyone would eat what I brought. Of course they would! they were HUNGRY! ugh! This is the first year I ever declined their holiday get-together invitation. lol! I always plan to serve dinner one hour after the time I tell people to arrive. [BTW: SIL always shows up TWO HOURS or more late... once with a bag of sweetcorn that needed to be shucked and cooked. I just stuck it in the fridge. lol!] :)...See Morepalimpsest
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